Continue to Site >>>

Colleges & Universities

Operations

Cure to a crisis?

 By Paul King on Sep. 25, 2014

The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.

Operations

Yale dining services employees cite safety concerns over move to central production facility

 Sep. 25, 2014

As Yale Dining workers and University administrators discuss concerns about the relocation of certain dining services to the new Culinary Support Center, some dining employees are also expressing unease about their chances of being injured on the job.

Operations

University of Maryland starts Chef’s Features, sees participation increase

Sep. 25, 2014

Dining Services introduced 40 new dishes this semester, following an increase in Chef’s Feature sales over the past couple of years.

Menu

Taking stock of snacks

By Marygrace Taylor on Sep. 24, 2014

As between-meal eating grows increasingly popular, the humble snack has become nearly as important as breakfast, lunch and dinner.

Operations

Bucknell students get new healthy eating tool

Sep. 24, 2014

EatWell, Bucknell Dining Services' new web tool, allows students to plan their meals with the help of complete nutrition and allergy information.

Operations

Va Tech franchises among most visited in the nation

Sep. 24, 2014

The long lines at the on-campus Bruegger’s Bagels and Qdoba have landed the two franchises the No. 1 and No. 3 spots on the companies' most visited locations.

Operations

Wash U in St. Louis using texts to receive student feedback

Sep. 23, 2014

Hoping to find a quicker way to get responses about their service, Dining Services launched a pilot of the text feedback program this fall.

Menu

September 2014: Desserts

Sep. 23, 2014

Click through Snapshots of all the dessert recipes from the September 2014 issue. This month features custards and puddings.

Operations

University of Maine drops minimum purchase for credit cards

Sep. 23, 2014

After a week of having the program in place, University of Maine Dining Services decided to drop the $5 minimum retirement on credit card purchases.

Steal This Idea

Earth Day garden

Sep. 22, 2014

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use during our peak times. This initiative went along with our other sustainable efforts and will give our chefs great organic ingredients year-round.

  • Page 190