Segment: B&I

Latest Articles


Employees who work during the holidays receive a $6 dining-facility credit. Staffers can use it to pick up items to help spend less time in the kitchen.

Our campus nutritional advisory board developed a labeling program. No matter where a person is, this label identifies products that conform to guidelines.

During our two weeks of training in May, we let people do things away from their job scope, [such as] learning to be a bartender or learning cake design.