management

Operations

University eliminates cooks, assign as chef helpers

Employees at one university are airing grievances about how their former positions have turned into a lower paid one.

Operations

Faculty sympathizes with foodservice workers in negotiations with Sodexo

The University of Vermont’s faculty union is pressing the administration to seek concessions if the administration sticks with Sodexo, including a $15.83 “livable wage.”

Cafeteria workers demonstrated at a meeting of the Daniel Boone Area School board, pleading to “not outsource” and saying “lunch is better local.”

Henry County students aren’t eating the school lunch, so the board has voted to try an outside operator.

Local officials said they were outraged to hear students in one Tennessee district were served roast pork that might have been frozen for as long as six years.

Students at one Indiana college allege foodservice workers play favorites among students, giving some bigger portions than others.

Memorial University officials say parents and students now perceive they are getting sub-standard service and quality on an ongoing basis.

Gay Anderson has transformed the foodservice at Brandon Valley School District by introducing the Net Off Invoice program, conducting a plate-waste study and creating a prime vendor program.

Rocky Dunnam has made a difference at Bivins Foundations by creating a Chef Demo Day, organizing a culinary internship program and writing new menus.

Sandi Kramer, child nutrition director for the Yankton School District in Yankton, S.D., loves chocolate, wants to travel to Holland and Germany, and believes everything happens for a reason.

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