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 some outside of the ...

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