Answer to Question 1
Scramble style rather than straight line service; salad bars, pasta bars, vegetarian bars, carving stations, deli bars, hot grills, dessert bars, potato bars, etc.; multiple cashier stations; self-service drink stations; self-service condiments; self-service microwave ovens, toasters, waffle irons; grab-and-go items (from student's personal experiences)
Answer to Question 2
Restaurants unbridled expansion, over-leverage buyouts, employee buyouts, Chapter 11 bankruptcies, system-wide restructuring, downsizing, job layoffs, and major chain casualties
Federal regulations went into effect reducing meal deductibility from 100 to 80, mandating tax on tips, the Americans with Disabilities Act, and the Family Leave Bill
Schools enrollments decline but spending continues to climb - foodservice departments must switch from being subsidized to being self-supporting and they attempt to do this by implementing centralized food production; raising pricing for paying students; attracting more paying students; offering high-profit, fast-food-style, a la carte items; reaching out to the community for customers
Distribution of glaciers in North America (a) in the late twentieth century, and (b) 18,000 years ag
Prevalence of drug use in the United States. Figures are based on a survey of people 12 years of age ...
Extinction and extirpation per years
Modern Hydroelectric Power Uses
Describe the Conceptual Forecasting Framework in your own words.
The evolution of modern wheat