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We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and...

Andrew Mankus, manager at Worcest Dining Commons at the University of Massachusetts, Amherst, developed an orientation presentation that consolidated all of the UMass Dining policies and procedures, says  Garett DiStefano, director of Residential Din

We sponsor teams of chefs to compete within a student dining room. Chefs are given a market basket and have one hour to prepare food. We have a student panel to judge the chefs and determine a winner...

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