Operations
Pleasant surprises
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
The search for "free" food
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.
Last week, I had the pleasure of speaking before the biennial meeting of the Food Service Management Educators Council at the National Food Service Management Institute at the University of Mississippi. The members are faculty of universities around the country with Hotel, Restaurant and Institutional Management programs.