Colleges & Universities

Operations

The Big Idea 2014: Interactive training in dietary restrictions

Cornell Dining senior management, including myself, participated in a five-day challenge to eat at campus facilities while following one of six specific dietary restrictions: vegetarian, vegan, dairy free, gluten free, kosher, and dairy and gluten free.

Operations

The Big Idea 2014

This month we present our fourth annual list of 10 ideas to provide a jump-start for innovation in your operation.

Starting this fall, Illinois State University students will notice a few big changes from Campus Dining Services.

Linda has made an impact on foodservice by directing creation of videography and wall graphics for the Pride In Program, which showcases frontline employees as they reach career milestones.

Following a year that saw many changes to Duke University's on-campus venue options, students will return to a new set of dining variations.

Having trouble building sales of that new menu item? Try including more descriptive labels, says a recent report from the Cornell Food and Brand Lab at Cornell University, in Ithaca, N.Y.

After booting several thousand cafeteria workers off its health care plan last year, the foodservice company Sodexo announced that it would re-establish health benefits for many employees.

It’s summertime—the perfect opportunity to introduce frozen beverages.

Many campus dining halls are taking measures to cater to a small percentage of on-campus celiac sufferers — and a larger number of gluten-free dieters — but some colleges may also be inadvertently feeding the fire of potential eating disorders.

Members of the Jewish and Muslim student groups talk in May about providing more kosher and halal options at UC San Diego.

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