Lunch is big business for non-commercial foodservice, according to The Big Picture.
Dining Services has begun to charge 25 cents per cup of water, but students who order water with a food purchase will still receive the water for free.
These barbecue recipes show the regionality of this customer favorite.
Cedric Junearick, director of food and nutrition at Huntsville Hospital, in Alabama, loves barbecue, admires his mother and stepfather and wishes he could foretell the future.
After an historic football win, Georgia Southern students return to special lunch, with alligator on the menu.
Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.
A Vegan Corner exists in every residential dining facility to satisfy this portion of our student customer base. The Vegan Corner choices adjust by semester, according to student requests.
After realizing what a large Caribbean population New York City had, Pnina Peled, executive chef at Memorial Sloan-Kettering Cancer Center, decided to offer two breakfast items to cater to this demographic, one of them being a Caribbean porridge. “Porridge is considered a comfort food,...