The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.
03-20-2015 Managing Your Business
As students become more open to discussing food allergies, universities are beginning to take a proactive approach to addressing students’ dietary needs by creating allergen-free stations to prevent...
10-17-2014 Managing Your Business
When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.
04-24-2014 Managing Your Business
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
11-29-2013 Managing Your Business
The Centers for Disease Control and Prevention (CDC) has reported an increase in food poisoning cases in 2012. The CDC said two strands were responsible for the increase.
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Operators who serve large populations of international students share their methods for developing authentic tastes of home.
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To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
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