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Megan Warmouth

Articles by
Megan Warmouth

Page 3
Operations

University of Maryland kicks off sustainable campus farm

In late April, the University of Maryland (UMD) dining services team, in College Park, launched the Terp Farm, the university’s new sustainable vegetable farm.

Design

The Restaurants at Woodland, Indiana University, Bloomington

At the start of the fall 2013 semester, the 1,000-resident Forest Hall within the southeast neighborhood of the Indiana University Bloomington campus got a new addition: The Restaurants at Woodland. Creating a culinary-focused, presentation-style dining destination offering a variety of options was the goal for the residential neighborhood.

Operations

2014 Silver Plate: Kevin D’Onofrio

Like the honor of receiving the IFMA Silver Plate Award, not many can say that they have worked for the same organization since high school. But Kevin D’Onofrio, director of food service at the United States Military Academy, in West Point, N.Y., can.

Operations

The secret is in the sauce at SUNY Cortland

This fall, the pizza and marinara sauce at the Cortland campus of The State University of New York (SUNY) may taste a bit more like home than usual.

People

Betty Hanlon-Deever: Serving hospitality

Betty Hanlon-Deever has enhanced the foodservice department at Pfizer La Jolla by supporting and recognizing her employee team, resulting in low turnover.

People

Steve Mangan: Sharpening the culinary focus

Steve Mangan, foodservice director at Northwestern University, has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.

Design

Federal cafeteria delivers function, flavor

Five years in the making, the new cafeteria at the 300 North Los Angeles Ave. (300 NLA) Federal Building officially opened last November.

Menu

Fuel station bars showcase healthy options

Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.

Design

Fostering a fresh community at the University of Minnesota Twin Cities

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

Menu

MenuDirections 2014 day three: Profiling flavors

Flavor was the focus of day three at MenuDirections 2014.

Workforce

USC puts chefs to the test in culinary competition

The winner will represent USC at a NACUFS regional conference.

Menu

Signature Series: Asian

Satisfy customer demand for ethnic dishes with these Asian-influenced recipes. As part of our ongoing Signature Series, we share Michigan State's Bangkok Ramen Noodle Bowl recipe, as well as some others.

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