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Desserts: Healthier indulgences

“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.

Steal This Idea

Promote teamwork with scavenger hunts

Employees are assembled into teams and then asked to find things, such as the nearest fire extinguisher or a fellow employee who has a child in high school.

The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.

Employees who do something above and beyond are awarded a certificate and they get to choose any #10 can of food from our storeroom.

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

Director of food, nutrition and conference services loves thinking out of the box, hates having to justify staffing and wishes she could sing.

A new U.S. Food Law and Policy course will examine the environmental, health and safety regulations affecting the foodservice industry.

More than 100 ESU students have been hit with gastrointestinal illness. The Pennsylvania Department of Health has been working with ESU Dining Services to investigate a gastrointestinal illness that has affected more than 100 students at ESU.