Summer affords operators the chance to bring their culinary staff up to scratch.
Kiehn’s extensive work with NACUFS has given her a far reach in the industry.
Shawn LaPean has thrived by acting as a change agent for his department and his peers in foodservice.
Mention “Food For Fifty” to anyone in non-commercial and usually there is instant recognition for Mary Molt's work.
Students have become the customer of every segment of non-commercial foodservice.
Dining Services set to be among the beneficiaries of campus’s organic farming initiative.
Hawaiian community college tops the list.
Process can eliminate waste sorting.
Name of companies bidding on foodservice has remained a secret.
Andrew Mankus developed a presentation that consolidated all UMass Dining procedures.
During his tenure at UMass, Toong has increased meal plan participation from 8,900 students in 1999 to 16,075 in 2011.
NEST dining facility will feature familiar items from closed dining halls.
Plan calls for increased capacity from the current 520 seats to 1,000 seats.
Produce is grown organically and includes tomatoes, squash and onions.
Sources say committee passed recommendation in letter to president.
Transaction is the third for TrustHouse in the last 12 months.
All construction will improve foodservice space.
Partnership makes dining services exclusive caterer at athletic venues.