Segment: Colleges & Universities

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This spring we added fresh, snacking-type raw produce such as cherry tomatoes, cucumbers, peppers and lettuce mix as a grab-and-go option. We wanted to show students that grab and go could be...

When staff return from conferences we have them present what they learned during a staff/team meeting. That way it is like everyone gets a little education as though they all attended the conference...

At the end of the spring semester we had a Celebrate Summer Buffet. We cooked summer favorites like barbecue chicken, veggie kabobs, deviled eggs, snow cones and cupcakes. It is a nice send-off and a...

Dining Services, in conjunction with the campus dining committee, put on a Heritage Week for students, faculty and staff to share their ethnic heritages through food. We had days highlighting Italian...

Bill Connor, assistant director of retail dining for Chartwells at Shippensburg University in Pennsylvania, spearheaded a new program that allowed students to order food for immediate pick-up using their smartphones, says Nick Iula, Chartwells resident di

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