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training

Workforce

6 strategies to cut down customer wait times

 By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

Operations

Culinary program runs campus fine-dining restaurant

 By FSD Staff on Oct. 08, 2015

Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.

Steal This Idea

Make hallway lunch carts accessible to students

Sep. 28, 2015

Lakota Local School District uses carts to take meals down the hallways, so students don’t have to come to the cafeteria to get breakfast or lunch.

Workforce

How to manage alcohol in campus catering

By Dana Moran on Sep. 15, 2015

While students can visit the bar at events such as corporate recruiting, the University of Michigan doesn’t serve alcohol at student-run gatherings.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

Steal This Idea

How to prevent an oil spill

Sep. 15, 2015

When you open a can of oil, make a hole in the corner diagonally across from the open end using the heel of a knife. This tiny opening helps air flow.

Steal This Idea

Cooking classes for grads

Sep. 08, 2015

We do a series of cooking classes—three to four per semester—for students getting ready to graduate. We teach t hem how to cook healthy foods.

Operations

Calif. school foodservice workers learn marketing

Aug. 24, 2015

Cafeteria staff at Palm Springs Unified School District underwent training on the “Smarter Lunchrooms Movement,” which included ideas on how to market serving lines to increase student participation.

Operations

Culinary boot camp brings foodservice staff up to speed

Aug. 03, 2015

Maryland foodservice workers received a crash course in food safety and nutrition, thanks to a culinary boot camp aimed at helping employees implement the National School Lunch Program standards.

Design

CIA facility combines state-of-the-art student feeding, noncommercial training

By Peter Romeo on Jul. 20, 2015

There’s also the challenge of feeding several thousand of the most discerning customers on the planet.

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