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Lynnell Grumbles is the new CEO of the Santa Clarita Valley Food Service Agency, which supplies more than 11,500 lunches and 4,000 breakfasts daily to 38 campuses.
After some attempts to lower the high temperature in the kitchen of John Jay Dining Hall last semester, Columbia Dining is still searching for a permanent fix to the ongoing heat problem.
When an item on the menu is local, we write the name of the item on a little chalkboard at the point of sale.
With music blasting, flags waving and food for sampling, the University came together Sunday to celebrate the start of fall.
Students’ hunger for change in Fairfield’s dining services seems to have been fed by Sodexo’s updated dining options implemented at the start of this semester.
After several requests from café guests, this dish was created specifically to provide a healthier option for students.
Takes pleasure in anything with French pastry cream on it, would like to learn how to fly a helicopter and would visit the Renaissance if he had a time machine.
If a student buys a Chick-fil-A sandwich combo at the Ferguson Center for lunch every school day for a semester, they will spend around $140 more than if they had purchased the same meal at an off-...
We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the non-commercial market.
One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short story

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