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Colleges & Universities

Operations

J&W Delivers “Contemporary Rustic” Italian Concept

 By Lindsey Ramsey on Feb. 08, 2012

When the time came to design a concept for a vastly underserved area of campus at 10,700-student Johnson & Wales University, contemporary rustic Italian became the winning idea, according to Steven Sandblom, director of Campus Dining.

Operations

Composting, reusable to-go containers come to Marietta College

 Feb. 08, 2012

Students embrace "green" changes.

People

Greg Larson

Feb. 08, 2012

Greg Larson, unit chef at Notre Dame University in Indiana, completed an ACF apprenticeship program at Notre Dame in January of 2007. Jim Yarbrough, senior associate director of food services, says Larson excelled in the program and now  approaches e

Operations

University of Nebraska unveils part two of My Plate program

Feb. 08, 2012

Second part will help students customize program to individual needs.

Steal This Idea

Traveling Taco

Feb. 06, 2012

I saw this item at a sporting event and decided to try it. It’s called a Traveling Taco. It’s made by opening a bag of chips and crunching them and then adding scoops of taco meat, tomatoes, lettuce and cheddar cheese. Students can then take i

Operations

University of Oklahoma donates leftover food from dining halls

Feb. 03, 2012

About 170 meals each day go untouched and were being thrown away before donation program started.

Menu

MenuDirections 2012: Cooking With Herbs

Feb. 02, 2012

As part of the Culinary Workshop series “Cooking Healthy,” at MenuDirections 2012, Marilyn Mills, R.D., and Joe Stanislaw will present on the topic “Cooking with Herbs.” The two were a natural fit for this workshop because they hav

Operations

Western Michigan U. makes menus mobile

Feb. 01, 2012

Dining Services responds to students' requests to be able to see menus on their smartphones.

Operations

Yale's trayless dining garners mixed reviews

Jan. 31, 2012

Students, dining hall staff critical of program but trays will remain absent from hall until end of semester.

Operations

FSDs boost catering sales with up-charges

Jan. 31, 2012

Up-charging for some catering services has become commonplace in the non-commercial market, with nearly half the places that cater both on and off-premise now charging outside parties more than they charge insiders, according to FSD research.

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