Segment: Colleges & Universities

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Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Gary Coyle is a man with time on his hands, courtesy of a 70-minute commute to his job as director of dining services at 17,700-student Washington State University. During that daily drive to Pullman...

Average salaries grew in 2009, but women had a higher percentage of salary change during the past year, according to FSD's 2010 Compensation Study...

Adam Lewis, catering supervisor at Vanderbilt University in Nashville, is not one to seek the limelight or praise. He has successfully trained approximately 30 new waitstaff into a complicated environment. Lewis is highly organized and has created efficie

Bethany Landon, manager of Seasons Marketplace and interim catering manager at Iowa State University in Ames, started her career at ISU in catering but was chosen to run our $13 million newly renovated dining facility, Seasons Marketplace. She currently o

We hosted a kiwi promotion called Kiweek. We offered 11 kiwifruit dishes at each meal, including smoothies, parfaits, gazpacho and shrimp tempura. We also set up sampling stations and handed out...

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability...

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