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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources