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Terry Baker: Healthy attitude

Terry Baker has transformed dining services at Oklahoma State University by developing Choose Orange, an award-winning healthy dining program.  

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Beef’s leaner side

It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat; specifically, the saturated kind that’s thought to raise cholesterol lev

We created an “On The Spot” recognition program to help us promote our goal of showing employees how valued and important they are to our mission of delivering restaurant-inspired hospitality to each and every guest.

The Oaks and Carillon Place has added more parking, booster seats and children's pricing to accommodate community members.

Most university foodservice directors, especially those at large state schools, know how valuable convenience stores can be for their departments.

Lehigh University's allergy stations provide meal options without gluten, milk, eggs, soy, tree nuts, peanuts, shellfish or wheat.

UConn has been focusing on eliminating trans fat since August.

My wife and I have been having our staff leadership over to our home for a holiday gathering, about a week or two before Christmas. Between 40 and 50 people come to our home. 

Starting in January, N.C. colleges will tax meal plans and food to meet new law requirements.

The move was eliminated after a student survey found students were not in favor of the idea.

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