Winners for 2011 Loyal E. Horton Awards announced

May 25—The National Association of College and University Food Services has announced the winners of its annual Loyal E. Horton awards. Grand-prize winners will be announced at the association’s national conference, which will be held in Dallas July 13-16.

Residential Dining Concepts

Small School

Gold: Concordia College

Silver: Hendrix College

Medium School

Gold: Case Western Reserve University

Silver: Cleveland State University

Bronze: Kansas State University

Honorable Mention: Azusa Pacific University

Large School

Gold: University of Michigan

Silver: North Carolina State University

Bronze: University of Georgia

Honorable Mention: University of Rhode Island

Residential Dining—Special Event

Small School

Gold: Alfred State College

Silver: Bryn Mawr College and Hendrix College

Bronze: Ferrum College

Honorable Mention: Marist College and Concordia College

Medium School

Gold: SUNY Cortland

Silver: University of San Diego

Bronze: Southern Illinois University

Honorable Mention: University of North Carolina

Large School

Gold: Virginia Tech University

Silver: Ball State University

Bronze: University of Georgia

Honorable Mention: Virginia Tech University and Ohio University

Retail Sales—Single Concept

Small School

Gold: Rhode Island School of Design

Silver: Hendrix College

Bronze: Concordia College

Medium School

Gold: Azusa Pacific University

Silver: Messiah College

Bronze: Cleveland State University

Honorable Mention: Johnson & Wales University

Large School

Gold: University of Illinois and University of North Texas

Silver: Miami University

Bronze: Brown University and University of Cincinnati

Honorable Mention: University of Oklahoma

Retail Sales—Multiple Concepts/Marketplace

Medium School

Gold: Brock University

Silver: University of Dayton

Bronze: Azusa Pacific University

Large School

Gold: Miami University

Silver: University of Washington

Bronze: University of Colorado at Boulder

Honorable Mention: University of Rochester

Catering—Special Event

Small School

Gold: Washington and Lee University

Silver: Hendrix College

Bronze: Ferrum College and United States Military Academy

Honorable Mention: Roanoke College

Medium School

Gold: Brock University

Silver: Azusa Pacific University

Bronze: University of Northern Colorado and University of Dayton

Honorable Mention: Kansas State University, Manhattan, Kan.

Large School

Gold: Iowa State University

Silver: University of Connecticut, Storrs, Conn.

Bronze: Syracuse University, Syracuse, N.Y.

Honorable Mention: Miami University

Catering—Online Menu

Small School

Gold: Hendrix College, Conway, Ark.

Silver: Concordia College, Moorhead, Minn.

Bronze: College of Saint Benedict

Medium School

Gold: Northern Michigan University

Silver: University of Nevada, Reno, Nev.

Bronze: Azusa Pacific University

Honorable Mention: College of the Holy Cross

Large School

Gold: University of Kansas, Lawrence, Kan.

Silver: University of Akron

Bronze: Syracuse University, Syracuse, N.Y.

Honorable Mention: Villanova University, Villanova, Pa.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

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