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Colleges & Universities

Operations

A tale of two conferences

 By Paul King on Jun. 14, 2010

I spent a very interesting time last week at the 16th annual Chef Culinary Conference at the University of Massachusetts. More than 100 college and university chefs gathered to hang with and learn from an eclectic group of restaurant chefs and chef-instructors from Johnson & Wales University.

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Taste Battle

 Jun. 04, 2010

We held an “Epic Battle of Tastes.” We invited eight chefs from four universities to showcase their students’ regional favorites. We had everything from vegetarian Indian cooking from Stanford to shrimp and grits from Georgia and braised

Operations

The Sustainability Conundrum

By Lindsey Ramsey on May 13, 2010

Figuring out the “why” of sustainability is easy. Many say it’s the right thing to do for our planet and our own wellness. However, the “how” can be much trickier. With so many initiatives falling under the umbrella of &ldquo

People

Confessions of Sam Bennett

Mar. 19, 2010

Sam Bennett, associate vice president of student affairs and director of hospitality services at Texas Tech University in Lubbock and current president of NACUFS, admits to a weakness for single malt scotch and the desire to be taller.

Operations

2010 Menu Development survey: In menus, diversity rules

Mar. 16, 2010

The results of the 2010 Menu Development Study, conducted annually by Foodservice Director, are in, and the survey says Asian is “in,” Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in the months to come.

Operations

2009 Catering Survey: Catering's new reality

Feb. 17, 2010

Dining services at the 11,700-student University of Notre Dame in South Bend, Ind., has had two major issues to deal with in recent months: a failing economy and a struggling football team. Unfortunately, both events have hit catering sales equally hard.

Operations

2009 Compensation Study

Feb. 01, 2010

Average salaries grew in 2008, but at a slower pace than previous years, and directors in the Northeast reported the highest earnings, according to FSD's 2009 Compensation Study.

Operations

Making a difference

By Paul King on Dec. 14, 2009

I have always been skeptical of claims that the quality of foodservice is a determining factor in a student’s choice of college. When I was considering my higher education, cost and academics were my main measurements and food never entered into the equation.

Operations

On The Road

By Paul King on Dec. 07, 2009

Despite what our expense reports might suggest, my staff and I don’t get out of the office enough. But I did get the opportunity to visit with a few readers last week when I traveled to the University of New Hampshire.

Operations

More than a job

By Paul King on Nov. 23, 2009

In the December issue of FoodService Director, our cover story will take a look at 2010. We polled operators to see what challenges and opportunities await them in the coming year, along with the trends that figure to have the most impact on their operations. You will find a representative sampling of their responses in the feature.

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