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Colleges & Universities

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Confessions of Sam Bennett

 Mar. 19, 2010

Sam Bennett, associate vice president of student affairs and director of hospitality services at Texas Tech University in Lubbock and current president of NACUFS, admits to a weakness for single malt scotch and the desire to be taller.

Operations

2010 Menu Development survey: In menus, diversity rules

 Mar. 16, 2010

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

Operations

2009 Catering Survey: Catering's new reality

Feb. 17, 2010

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.

Operations

2009 Compensation Study

Feb. 01, 2010

Average salaries grew in 2008, but at a slower pace than previous years, and directors in the Northeast reported the highest earnings, according to FSD's 2009 Compensation Study.

Operations

Making a difference

By Paul King on Dec. 14, 2009

I have always been skeptical of claims that the quality of foodservice is a determining factor in a student’s choice of college. When I was considering my higher education, cost and academics were my main measurements and food never entered into the equation.

Operations

On The Road

By Paul King on Dec. 07, 2009

Despite what our expense reports might suggest, my staff and I don’t get out of the office enough. But I did get the opportunity to visit with a few readers last week when I traveled to the University of New Hampshire.

Operations

More than a job

By Paul King on Nov. 23, 2009

In the December issue of FoodService Director, our cover story will take a look at 2010. We polled operators to see what challenges and opportunities await them in the coming year, along with the trends that figure to have the most impact on their operations. You will find a representative sampling of their responses in the feature.

Steal This Idea

Green Barbecue

Oct. 28, 2009

UMass Dining partnered with the Center for Student Development to host a ‘Green’ Barbecue. Many items on the menu were from local farmers or local industry. Everything was compostable or able to be recycled, including the plates and utensils.

Operations

A trip to Berkeley

By Paul King on Sep. 30, 2009

I’ve arrived in San Francisco, a city I am quickly learning to love, for the annual conference of the Society for Foodservice Management. I’m here primarily to serve as the moderator of a panel at the conference on Thursday afternoon, so I have the opportunity to do something I don’t get a chance to do much of these days: visit with operators.

Operations

FSD 2009 Potability Study: Portability still important

Aug. 24, 2009

In 1981, Psychologist David Elkind coined the term “hurried child” for kids who were being pushed too far and too fast by their parents to succeed in life. It became synonymous for a lifestyle in which kids were never relaxed and never at rest.

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