Dan Larson takes over at Oregon State University

Larson was named new executive director of University Housing and Dining Services at Oregon State University, in Corvallis. He succeeds Tom Scheuermann who served as executive director for 20 years.

In December 2013, Dan Larson was named the new executive director of University Housing and Dining Services at Oregon State University (OSU), in Corvallis. Most recently, Larson served as associate director for operations and facilities for the Oregon State University Housing and Dining Services department and has been with OSU since 1996.

Larson has outlined several goals to accomplish within his new post, including improvement of the department’s financial health, administrative reorganization to allow for improved programs and services for students and working to become more engaged and committed to the local economy. “My vision for OSU is to create a vibrant, exciting housing and dining experience,” Larson told The Daily Barometer. He emphasized that the department would “still have the same objectives, programs and commitment to service and the student experience. What may change will be the energy toward some programs over others.”

Larson received a bachelor’s in psychology from Western Oregon State College, now Western Oregon University. He succeeds Tom Scheuermann who served the department for 20 years.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources