Continue to Site >>>

Colleges & Universities

Operations

NPD Report: Consumers looking for quality healthy options, won’t pay more for healthy items

 Jun. 15, 2011

According to a new NPD Report entitled “Consumers Define Healthy Eating When They Go Out To Eat,” consumers are finally recognizing the industry’s efforts to promote healthy eating, but they aren’t willing to pay more for healthy options.

People

Travis Summers

 May 24, 2011

USC's Travis Summers is currently the youngest of five senior managers who oversee all 41 USC Hospitality locations. Travis is responsible for more than 175 employees daily and is in charge of the remodel at the health sciences campus, which includes

Menu

What's Hot is Cool

By Susan Holaday on May 24, 2011

From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing repertoire of soups that bring refreshment in hot weather.

Menu

Poultry’s Power Player

By Willie Kiernan on May 24, 2011

Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market, offering a base for myriad options.

Operations

For Cal Dining, Sustainable Seafood

By Paul King on May 09, 2011

For many years Cal Dining, the foodservice program at the University of California at Berkeley, has been a leader in environmental awareness.

Operations

Princeton University lawsuit

By Paul King on May 05, 2011

I came across an interesting article last week regarding a lawsuit filed against Princeton University that could have some impact on the Dining Services department. The suit claims that the university is claiming exempt status for buildings that do not serve an academic purpose, in violation of state law.

Operations

Taking Time to Track

By Lindsey Ramsey on Apr. 25, 2011

The first self-operated dining hall at 31,500-student Georgia State University gave GSU’s Insourced Dining Services the opportunity to implement a new waste management system, says Suzanne Paltz, dining hall manager.

Operations

Pleasant surprises

By Paul King on Apr. 21, 2011

Earlier this month, I drove up to the Culinary Institute of America in Hyde Park, N.Y., to sit in on one of the sessions of the Culinary Enrichment and Innovation Program. The topic was wellness, and when I arrived the chefs were in the kitchen creating some healthy dishes for lunch.

Operations

Dee Hardy: Her Own Woman

Apr. 18, 2011

At a Glance: Dee Hardy •Associate Vice President for Campus Services •The University of Richmond, Richmond, Va. •Years in foodservice: 36 •Years at the University of Rich...

Operations

The search for "free" food

By Paul King on Apr. 18, 2011

There once was a time when, if you were a resident student at a college or university, you had to purchase a meal plan. More often than not, it was a standard, 19-meal-per-week program, and it led to a fair amount of complaining about missed meals, and women subsidizing the men due to the relative amounts of food consumed by each gender.

  • Page 316