A filling meal

Article Abstract:

The sandwich has changed over the years from the traditional bread-and- meat combinations to unlimited variety of fillings. According to Linda Hayes, owner of Toronto, Canada-based Ace Bakery, there are two basic trends in sandwich dining. She observes whether people prefer typical sandwiches, such as egg salad, or luxury sandwiches, such as foie gras on grilled sardough, they want them with unique flavor combinations. Hayes adds that meat fillings, such as roast beef, are becoming popular again.

Product development, All Other Miscellaneous Food Manufacturing, Prepared Sandwiches, Sandwiches

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Cool school

Article Abstract:

The infrastructure, facilities and innovative expansion plans of Toronto's Humber School of Hospitality under the management of the dean, Alister Mathieson, are discussed.

Facilities & equipment, Management dynamics, HOTELS AND OTHER LODGING PLACES, Junior colleges, Eating and Drinking Places, Management, Buildings and facilities, Hospitality industry, Company business management, Community colleges, Mathieson, Alister

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Tofu not Tofu?

Article Abstract:

The National Institute of Nutrition in Canada has released the 1997 survey 'Tracking Nutrition Trends.' Results show that more non-vegetarians are having meatless meals more often. A related finding of the Canadian Restaurant and Foodservices Assn shows that health food restaurants increased 24% from 1992 to 1996. These two trends indicate growing consumer concern with nutrition.

Sales & consumption, Food Manufacturing, Food Services and Drinking Places, Health Foods, All Other Specialty Food Stores, Eating Places, Health Food Stores, Restaurants

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