Colleges & Universities

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Last week, late-night visitors to the Collis Café found the rear entrance to the venue roped off, its glass doors shut — new measures to prevent food theft.
After a months-long process of improving options for students who cannot eat gluten, campus dining halls have received gluten-free certification.
Click through snapshots of all the recipes from the October 2014 issue featuring hot chocolate.
gloves trash can
When the California state legislature last year passed a law requiring gloves to be worn by anyone handling ready-to-eat (RTE) food, politicians didn’t expect much, if any, fallout.
From advances in technology to sustainability and an explosion in food knowledge, consumers in each generation are looking for different menus and service styles in their dining experiences—and non-...
Students at the University of California, Davis, are now paying more for their food—but some of them may also be getting a pay raise.
Starting this fall, UCR is rolling out the Moo Moo Udderly Twisted truck, which will feature ice cream and other dessert options.
San Diego State Dining Services Director Paul Melchior said the only thing that exists from the old building are steel beams that sit as a base for the building.
Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.
berkshire piglet newman farms
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.


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