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In-house Food Tasting Livens Up More than the Menu

 By Joann Whitcher on Jun. 01, 2012

Nursing homes are not typically known for their cutting-edge culinary offerings, but that may change if St. Cabrini Nursing Home in Dobbs Ferry, N.Y. is any indication. Using the concept of a commercial food show as a stepping off point, St. Cabrini Food

Operations

Goldies 2012—Food Democracy: University of North Texas, Denton

 By Paul King on Apr. 10, 2012

At the 36,000-student University of North Texas, in Denton, the guiding principle of the foodservice program is simple: “Everyone eats, so everyone counts.” For Executive Director Bill McNeace and his team, that means making sure that there is

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Goldies 2012—Health & Wellness: University of New Hampshire, Durham

By Paul King on Apr. 10, 2012

Foodservice operators at many colleges and universities have developed health and wellness programs, but few have taken their efforts to the extent that dining services at the University of New Hampshire has done. Not only has the department, led by Direc

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On the Job with Julie Stewart

Apr. 03, 2012

Julie Stewart, food service manager at the 4,700-employee SAS campus in Cary, N.C., has been guiding her team through a transition period as a result of the opening of a new executive briefing center, which caused many employee moves around campus. Stewar

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Skidmore Eat Healthy Strives to Improve Wellness

By Lindsey Ramsey on Jan. 27, 2012

SARATOGA SPRINGS, N.Y.—Achieving wellness requires information, and that is exactly what a new wellness program launching this month at 2,400-student Skidmore College hopes to provide to its cus...

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Encouraging Health for All

By Lindsey Ramsey on Jan. 27, 2012

Education is key to both the employee and student wellness programs at 32,300-student West Virginia University.

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Hallmark Co.

Jan. 26, 2012

Christine Rankin, corporate foodservices manager for Hallmark, gave FSD a tour of the company's facilities in Kansas City, Mo. Hallmark is one of few remaining self-operated B&I foodservice departments in the country.

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Snacking Solutions

By Paul King on Nov. 17, 2011

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As FoodService Director talked with operators about the snacking

Operations

Loving animals—and eating them

By Paul King on Oct. 27, 2011

While tracking my daily Google alerts for stories that we might want to follow up on, I came across a promotion I felt I had to share with our readers. The cafeterias of Pfizer Animal Health, a division of pharmaceutical company Pfizer Corp., are participating in a contest to see which unit can eat the most pork in a three-month period.

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Hearst B-Well Program Offers Tools for Wellness

By Lindsey Ramsey on Oct. 10, 2011

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Café57, employees from the building’s Wellness C

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