The modern-day cafeteria is very different from that introduced ...

[809779]

The modern-day cafeteria is very different from that introduced over 150 years ago. Describe all the innovations that are often found in today's cafeteria-style service.
 
  What will be an ideal response?

Question 2

The economic downturn of the 1980s was a time of great turmoil for the foodservice industry. Describe what occurred during this decade and its impact on the various segments of the industry.
 
  What will be an ideal response?

[itsakadoozi]

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

[809779]

TYSM

[sarah_brady415]

Thanks for the timely response, appreciate it