Designing Directors

Designing Directors

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

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 some outside of the higher education segment— Prentkowski concluded that what Notre Dame needed was a centralized production operation.

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TAGS: Management
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