CHAPTER ONE: INTRODUCTION
CHAPTER TWO: PARTICIPATION
Mean Number Of Students On The Meal Plan
Mean Percentage Of Students On The Meal Plan
Mean Number Of College Staff (Including Faculty) On The Meal Plan
Mean Percentage Of Faculty And Staff On The Meal Plan
Percentage Of Colleges At Which Faculty And Staff Receive A Discount On Meal Plans
Mean Discount Received By The Faculty And Staff That Have A Meal Plan
Percentage Of Colleges That Offer Meal Plans With 10 Meals Or Fewer Per Week
Percentage Of Colleges That Offer Meal Plans With Between 11 And 14 Meals Per Week
Percentage Of Colleges That Offer Meal Plans With Between 15 And 19 Meals Per Week
Percentage Of Colleges That Offer Meal Plans With 20 Meals Or More Per Week
Mean Annual Cost Of The Meal Plan Option That Offers The Greatest Number Of Meals
Mean Annual Cost Of The Meal Plan Option That Offers The Fewest Number Of Meals
Percentage Of Colleges That Require First-Year Students To Participate In A Meal Plan
Mean Participation Rate In The Meal Plan – Full-Time Students
Mean Participation Rate In The Meal Plan – Part-Time Students
Mean Participation Rate In The Meal Plan – Foreign Students
Mean Participation Rate In The Meal Plan – Men
Mean Participation Rate In The Meal Plan – Women
Mean Participation Rate In The Meal Plan – Graduate Students
Mean Number Of Meals Served In 1998-99, Including Catered Meals
How Often Most Staple Menu Entrée Offerings Are Repeated
CHAPTER THREE: SPECIAL MENUS
Percentage Of Colleges That Offer Vegetarian Menus
Percentage Of Colleges That Offer Special Menus For Diabetics
Percentage Of Colleges That Charge More For The Above Menu Options
CHAPTER FOUR: ETHNIC CUISINE
Mean Number Of Times Per Month That The Colleges Serve Entrées Of Various National Origins
Mean Number Of Times Per Month That The Colleges Serve Mexican Food
Mean Number Of Times Per Month That The Colleges Serve Italian Food
Mean Number Of Times Per Month That The Colleges Serve French Food
Mean Number Of Times Per Month That The Colleges Serve Chinese Food
Mean Number Of Times Per Month That The Colleges Serve Japanese Food
Mean Number Of Times Per Month That The Colleges Serve Indian Food Or Other Foods Of The Indian Subcontinent
Mean Number Of Times Per Month That The Colleges Serve Middle Eastern Food
Mean Number Of Times Per Month That The Colleges Serve Polish/East European Food
Mean Number Of Times Per Month That The Colleges Serve German Food
CHAPTER FIVE: KITCHEN EQUIPMENT
Overall Budget For Kitchen And Cooking Equipment
Kitchen And Cooking Equipment Owned By The Colleges
Mean Number Of Ice Machines Owned By The Colleges
Mean Number Of Coffee Brewers Owned By The Colleges
Mean Number Of Cold Beverage Dispensers Owned By The Colleges
Mean Number Of Mixers Owned By The Colleges
Mean Number Of Flat Grills Or Griddles Owned By The Colleges
Mean Number Of Reach-in Freezers Owned By The Colleges
Mean Number Of Reach-in Refrigerators Owned By The Colleges
Mean Number Of Commercial Food Processors Owned By The Colleges
Mean Number Of Pizza Ovens Owned By The Colleges
Mean Number Of Bread Ovens Owned By The Colleges
Mean Number Of Slicers Owned By The Colleges
Mean Number Of Potato Cutters Owned By The Colleges
Mean Number Of Juicers Owned By The Colleges
Mean Number Of Sinks Owned By The Colleges
Mean Number Of Coffee Grinders Owned By The Colleges
Mean Number Of Cappuccino/Espresso Machines Owned By The Colleges
Mean Number Of Glass Washers Owned By The Colleges
Mean Number Of Convection Ovens Owned By The Colleges
Mean Number Of Steamers Owned By The Colleges
Mean Number Of Toasters Owned By The Colleges
Mean Number Of Gas Ranges Owned By The Colleges
Mean Number Of Gas Fryers Owned By The Colleges
Mean Number Of Hot Food Units/Warmers Owned By The Colleges
Mean Number Of Ventless Hood Air Purification Systems
Mean Number Of Grease Hoods And Fans Owned By The Colleges
CHAPTER SIX: MARKETING AND MARKET RESEARCH
Percentage Of College Food Service Programs That Conduct Focus Groups With Students
Number Of Focus Groups Conducted Per Year, Based On The Subset Of Colleges That Conduct Focus Groups With Students
Percentage Of College Food Service Programs That Have Marketing Budgets
CHAPTER SEVEN: FOOD SUPPLIERS
Mean Number Of Independent Distributors That Provide Food, Beverages, Or Supplies To The College Food Service Programs
Percentage Of College Food Service Programs That Have Exclusive Suppliers Of Various Products
Percentage Of College Food Service Programs That Have Exclusive Suppliers Of Cold Beverages
Percentage Of College Food Service Programs That Have Exclusive Suppliers Of Meat And Poultry
Percentage Of College Food Service Programs That Have Exclusive Suppliers Of Fish
Percentage Of College Food Service Programs That Have Exclusive Suppliers Of Dairy Products
CHAPTER EIGHT: DINING HALLS
Mean Number Of Dining Locations For Students On The Meal Plan
Mean Percentage Of Colleges That Have Dining Halls That Are Open All Night
Percentage Of Colleges That Have "All You Can Eat" Options For Meal Plans
Percentage Of College Food Service Programs That Routinely Donate Leftover Food To Food Banks Or Other Charitable Enterprises
Back
© Primary Research Group
