Fast-food industry grapples with portion sizes

07/15/2003 | Chicago Tribune (tiered subscription model)

A growing number of critics continue to pan chain restaurants for their super-size approach. However, many chain restaurants are "caught in a cycle that nobody feels like they can get out of," said Marion Nestle, a professor of nutrition and food studies. "The whole point of the food industry is to get people to eat more, not less."

View Full Article in:

Chicago Tribune (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations