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
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

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.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

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...

FSD Resources