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Angie Lu, FoodPro Administrator for University of California, San Diego, had made an impact on dining services by teaching managers, storekeepers and chefs at all levels. She also is an active member, and board member, of the department's To

Click through a Snapshots of all the recipes for the July 2013 issue.

Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls. 

We noticed our students were grazers. When I would go through the service lines and look at our fish, I noticed that students would cut our portions of fish in half and no one would take the cut...

Indiana University Dietetic Technician Susan Herr says dining services has improved the nutritional content of food offerings on c

We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night. 

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