Napkin notes

These are anonymous notes that the students write me on napkins and post to bulletin boards in the dining halls, and I respond to them twice a week. The notes run the gamut from “I want a new salad dressing” all the way to a request for mood lighting in the dining hall. From serious to funny to complimentary to criticisms, anything can be written on these notes. I get almost 100 a week. I would say six times out of 10 I can make the change or the suggestion that they want. There are times that I can’t because of the budget or the framework of how we operate. But it’s a relationship-builder. I don’t get a ton of interaction with the students on a daily basis, and this is a great way for them to really have a direct link to me and for me to have a direct link to them.

Mike Kmec
General Manager of Board Plan Operations
Connecticut College
New London, CT
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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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