Lebanon Valley College

Renovation brought cooking to the front of the house.

Snapshots, Lebanon Valley College

Another new initiative for the department is Metz Nutrition 101, which provides students with small facts about healthy eating.

“That program is at our Cuisine station, which is where we feature a carving station for lean proteins. This is also where we offer vegetarian-based protein selections and gluten-free entrees.”

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Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
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Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

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Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

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