CONVENIENCE AND PORTABILITY: THE COUNTERTOP CRAZE

摘要

A vailability of stand-alone, do-it-yourself equipment today gives customers an extra choice in meal variety, according to Dick Wittman, dir. of dining svcs., Northern Michigan Univ. in Marquette. Operating two dining halls and serving anywhere from 300-1,200 students at a time, Wittman explains how to offer variety for day-to-day diners: "We use a foodcourt model to give students plenty of choices. They can stop at the deli, the grill, a salad bar, a pasta area and much more."