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Andrew Mankus

 Jun. 13, 2012

Andrew Mankus, manager at Worcest Dining Commons at the University of Massachusetts, Amherst, developed an orientation presentation that consolidated all of the UMass Dining policies and procedures, says  Garett DiStefano, director of Residential Din

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Japanese composting may be answer for food waste

 Jun. 13, 2012

Process can eliminate waste sorting.

Operations

20 Most Influential: Students

Jun. 13, 2012

Students Students have become the customer of every segment of non-commercial foodservice. They directly influence the operations at K-12 schools and universities through tastings, student dining com...

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Hidden Health

Jun. 13, 2012

We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and veggies, our guests were surprised and delighted to find o

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Mother Nature Network names top 10 college farmers' markets

Jun. 13, 2012

Hawaiian community college tops the list.

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Hushed voices say A&M is leaning toward contractor

Jun. 13, 2012

Name of companies bidding on foodservice has remained a secret.

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Nevada-Reno Goes Into Farm Business

By Paul King on Jun. 13, 2012

This fall, the University of Nevada at Reno will join the ranks of those institutions of higher education that grow some of their own produce. A demonstration farm is planned on land located at UNR’s Valley Road lab, with the first crops to be plant

Operations

20 Most Influential: Ken Toong, University of Massachusetts

Jun. 12, 2012

It’s exhausting for us as trade journalists to keep up with Ken Toong, so imagine what it’s like for his staff. Toong has turned the dining services department into a renowned entity—in 2011 alone UMass Dining was honored with three nati

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Georgia Southern dining pop up set for July

Jun. 11, 2012

NEST dining facility will feature familiar items from closed dining halls.

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Chef Cook-Off

Jun. 11, 2012

We sponsor teams of chefs to compete within a student dining room. Chefs are given a market basket and have one hour to prepare food. We have a student panel to judge the chefs and determine a winner. This is a great pace changer and allows the students t

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