Designing Directors

Designing Directors

When it comes to facility design and equipment specification,
FSDs are an increasingly critical influence. By Michael Buzalka

Dave Prentkowski knew what he wanted. Back in 1997, the director of food services at the University of Notre Dame in South Bend, IN, was charged with updating the venerable campus’s foodservice facilities. After talking to colleagues, researching options with a foodservice consultant and visiting numerous other sites—including so

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.