Paul King

There are few healthcare environments more challenging to work in than long-term care, and that can be especially true in a setting where many of the residents suffer from a wasting disease such as dementia or Alzheimer’s.

Julie Jones, R.D., has a simple measure for job satisfaction. “I always consider it a good job if at the end of the day I’m still learning and find excitement in what I’m doing,” explains the director of nutrition services at the Ohio State University Medical Center.

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner, he has wasted little time in putting his own stamp on the campus foodservice program, a program with a proud heritage that had fallen into disrepair in recent years.

The idea of using food as a catalyst for learning is finding favor once again on college campuses. Education, like fashion, is an environment where elements may go out of style but never really disap...

Women in the foodservice industry will readily acknowledge that they have made great strides in the last 10 to 15 years toward breaking through the "glass ceiling" that has long symbolized t...

Chartwells Higher Education unveils flexible, high-tech, retail-like residential dining program designed with Millennials in mind. At A Glance: Pulse on Dining •Developed by Chartwells, a divis...