Continue to Site >>>

Colleges & Universities

Operations

Lunch dominant daypart, but slipping in schools

Dec. 10, 2013

Lunch makes up the bulk of business at non-commercial locations, according to The Big Picture.

Operations

Equipment purchases

 Dec. 10, 2013

Cooking, hot/cold holding and cold storage are the three equipment categories operators plan to upgrade or replace the most in the next two years.

Operations

Iowa State University partners with local food pantry

Dec. 10, 2013

ISU donates extra prepackaged food that is days away from expiring to Food at First.

Operations

Bowling Green adds water fee due to water fight in the Union

Dec. 09, 2013

Dining Services has begun to charge 25 cents per cup of water, but students who order water with a food purchase will still receive the water for free.

Operations

Orefice steps down as Dining Services executive director at Princeton University

Dec. 09, 2013

Stu Orefice left his position after 21 years to pursue a consulting job in New York City.

Steal This Idea

Satisfying vegans

Dec. 09, 2013

A Vegan Corner exists in every residential dining facility to satisfy this portion of our student customer base. The Vegan Corner choices adjust by semester, according to student requests. 

Operations

The College of the Holy Cross adds grocery delivery program

Dec. 09, 2013

The online grocery program was designed for the 91% of students living on campus.

Georgia Southern feasts on Gators—twice

Dec. 09, 2013

When the Georgia Southern University Eagles defeated the University of Florida Gators—in Gainesville, Fla., no less—on the Saturday before Thanksgiving, it was rightly considered one of the biggest wins in the history of the school.

People

Confessions of Terry Baker

By Paul King on Dec. 09, 2013

Terry Baker, director of University Dining Services at Oklahoma State University, loves rack of lamb, always has butter in her fridge and wishes she were a better golfer.

Menu

Getting the Goat at UC Santa Cruz

Dec. 08, 2013

Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa Cruz Dining, serves the dish as part of a build-your-own t

  • Page 236