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Colleges & Universities

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4 strategies to stay ahead of a foodservice controversy

 Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

Operations

Students petition to end contract with Sodexo

 Mar. 04, 2015

Allegations of food poisoning and mistreatment of workers has some students petitioning for Loyola Marymount University to terminate its contract with Sodexo.

Operations

Five takeaways from MenuDirections

By Paul King on Mar. 03, 2015

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Operations

Five Tips for College and University Foodservice Directors

Mar. 03, 2015

From slow-roasted meats to dressed-up sauces, here are suggestions to help any noncommercial kitchen.

Operations

U. of Buffalo to try a “Hunger Games”-themed service

Mar. 03, 2015

Staff will dress in “Hunger Games” costumes. Special effects will reflect the setting of the movie series. A green screen with the movie background will be set up for guests to “step into” the movie.

Operations

Golden Living director of hospitality and Oklahoma State University supervisor win MenuDirections 2015 Culinary Competition

Mar. 03, 2015

It was a decision that brought the duo recognition at Monday night’s MenuDirections 2015 awards ceremony in Memphis, Tenn., which is part of FoodService Director magazine’s annual conference geared towards foodservice operators and suppliers.

Operations

IFMA names 2015 Silver Plate Award winners

Mar. 03, 2015

The four noncommercial honorees are Julie Jones, Mary Hill, Ed Sirhal and Nona Golledge.

Operations

Golledge named Silver Plate winner in C&U

Mar. 03, 2015

The director of dining services at Kansas University has distinguished herself by giving students an extensive choice of new and renovated dining options.

Operations

Houston students want a kitchen and leftovers to feed disadvantaged neighbors​

Mar. 03, 2015

A group of University of Houston students wants to start a "Campus Kitchen" to recycle leftover food from campus restaurants for families in need in the nearby Third Ward.

Operations

College uses “food detective” to identify the source of its food

Mar. 02, 2015

Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.

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