Colorado State University names new residential dining services director

Elizabeth Poore will provide strategic direction for the department.

Elizabeth Poore has been named director of residential dining services at Colorado State University, in Fort Collins, effective immediately. As director, Poore will provide strategic direction for the department while directing the operational, financial, marketing, facilities and personnel functions of the campus’ six dining centers as well as the department bakeshop, two express venues, warehouse and catering operations, according to the university’s announcement.

“First and foremost, I want our customers to be genuinely happy,” Poore states in the release. “As food costs continue to rise it will be important to balance affordability and value while maintaining a high quality product. I have no doubt that we can accomplish this by fostering innovation through exchanging ideas and working closely with campus partners at CSU and partner institutions across the nation.”

Poore is a 30-year veteran of Ball State University, in Muncie, Ind., where she served as assistant director for operations for university dining in her latest role, supervising the manager of training, executive chef, wellness nutritionist, two general managers and five unit managers. “We are incredibly pleased to welcome Elizabeth to Colorado State University,” Jim Dolak, executive director of housing and dining services said in the release. “Her unique ability to empower those around her will allow her to build a passionate team able to meet the challenges of the next decade and beyond. We have no doubt that she will excel in this role.”

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