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Colleges & Universities

People

Meagan Jones

 Dec. 20, 2011

What sets Meagan Jones, environmental specialist for Housing & Food Service at the University of Texas at Austin, apart from the average employee is her high energy level and passion for sustainability, according to Scott Meyer, associate director of

Operations

Partnerships

 By Paul King on Dec. 16, 2011

In my tenure here at FoodService Director, I have had the opportunity to attend two educational programs that were either staged by or sponsored by food manufacturers. The first was the well-known Tyson University, and the second was the Chef Enrichment and Innovation Program, held at The Culinary Institute of America and sponsored by Hormel Foods.

Operations

20 years of FSD’s Compensation Study

Dec. 13, 2011

Twenty years ago, FoodService Director launched its first Compensation Study, a snapshot of salaries for operators in various non-commercial segments. This year, in addition to the current survey, FSD makes a comparison between compensation today and what it was in 1991.

Menu

The Possibilities of Pasta

By Elissa Elan on Nov. 29, 2011

Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to several non-commercial operators.

Steal This Idea

Dinner at Hogwarts

Nov. 29, 2011

We designed a menu inspired by Hogwarts’ end of term feast, with items such as pumpkin juice and prime rib. We held the event in our Great Hall and sorted the students into houses. We served a buffet-style dinner in multiple seatings. We knew it was

People

Confessions of Nona Golledge

Nov. 29, 2011

Nona Golledge, director of KU Dining at the University of Kansas in Lawrence, and current NACUFS president, fears drowning, loves homemade spinach lasagna and wishes she could stop worrying.

People

Brandon Hendricks

Nov. 22, 2011

During his student days with Penn State, Brandon Hendricks rose through the ranks of virtually every student leadership role available, says Michele Newhard, Ph.D., special programs training coordinator at Penn State University. By the time of his graduat

Menu

Snacking Solutions

By Paul King on Nov. 17, 2011

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As FoodService Director talked with operators about the snacking

People

For new Yale Director of Culinary Excellence Ron DeSantis

Nov. 10, 2011

When Ron DeSantis, former consultant at the Culinary Institute of America, heard that Yale University, in new Haven, Conn.,  was looking to fill a new position for director of culinary excellence...

Operations

FSD's 2011 Environmental Study

Nov. 09, 2011

The percentage of operators who see buying local, sustainable and/or organic products as a way to help the environment continues to grow, according to the results of our third Environmental Survey.

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