Grad students help hospital with foodservice program

Students hope to bring elements of fine dining to hospital setting.

Aug. 5—The tray with water glass positioned just so, the mashed potatoes in the shape of a flower, the solicitous server hovering to make sure everything is to one's liking.

The patient, meanwhile, wonders just how strong those post-op drugs really were.

In its efforts to make the typical hospital stay a little less dreary, Blake Medical Center in Bradenton reached out to an unlikely bedfellow.

Could the College of Hospitality and Technology Leadership at the University of South Florida Sarasota-Manatee help wedge a little more hospitality into the hospital?

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

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