Segment: Colleges & Universities

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We have an annual vegetarian harvest dinner at the Faculty House for The Faculty Club, the body of members entitled to participate in the Club’s activities and to use the facility. The menu...

At the University of California, Los Angeles, there was one dining hall that just wasn’t cutting it, according to Daryl Ansel, director of food and beverage. Because of its location, lunch...

Dean Wright, director of Dining Services for 33,000-student Brigham Young University in Provo, Utah, gave FSDa tour of several of the foodservice operations on his retail-focused campus.

Joie Schoonover, director of Dining and Culinary Services at the University of Wisconsin, Madison, wants to travel to the 1950s, dreams of Europe and doesn’t understand fried foods on sticks.

The Taste of Nations monthly event features our international students presenting pictures, maps, video, music, dress, dance and other information about their home. Authentic foods from their country...

We had a surf and turf meal for Valentine’s Day, marketing it as “a match made in heaven.” We offered locally raised beef tenderloin with slippery lobster tail and sweet...

We have eight convenience stores that sell a large range of breakfast foods, snacks, beverages, frozen meals and candy. C-store tours are another way to increase awareness of healthy eating on the...

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