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Colleges & Universities

Operations

San Diego State dining services gets an upgrade

 Oct. 17, 2014

San Diego State Dining Services Director Paul Melchior said the only thing that exists from the old building are steel beams that sit as a base for the building.

Operations

Which flavor is your customer?

 By FSD Staff on Oct. 17, 2014

From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-commercial operators are finding ways to meet those customer service demands across all ages.

Operations

College adds ice cream truck to fleet

Oct. 17, 2014

Starting this fall, UCR is rolling out the Moo Moo Udderly Twisted truck, which will feature ice cream and other dessert options.

Operations

Glove it or leave it?

By Paul King on Oct. 17, 2014

When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.

Menu

October 2014: Menu Strategies - Eastern European

Oct. 17, 2014

Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.

Operations

UC Davis increases dining prices

Oct. 17, 2014

Students at the University of California, Davis, are now paying more for their food—but some of them may also be getting a pay raise.

Operations

David Burke coming to William & Mary

Oct. 16, 2014

William & Mary Dining Services will welcome Chef David Burke to campus Wednesday to take over Chancellor’s Bistro.

Operations

Cultivating talent

By Paul King on Oct. 16, 2014

When foodservice operators talk about “growing their own,” they’re usually referring to setting up a permaculture garden on campus or growing herbs on a hospital rooftop.

Operations

Halal food now available at Princeton dining halls

Oct. 16, 2014

Halal food is now available on a rotational basis in the residential college dining halls. So far, halal food has been offered two or three times a week in one dining hall each day, although a fixed schedule has not been drawn up yet.

Menu

Breaking the piggy bank

By Michele Deppe on Oct. 16, 2014

It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.

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