Operations

The latest foodservice management practices, food-safety news and more.
Operations

University of Maryland wins March Mania

SaveOnEnergy.com took the top basketball schools in the nation, pitted them against each other bracket-style, and crowned the “Nation’s Greenest University.”

Operations

Chartwells to fund university's $3.5M food court remodel

Thanks to a new long-term contract with Chartwells, a Michigan university is planning a $3.5 million food court renovation and expansion.

The 2015 MLB season welcomes fans to a plethora of new ballpark food monstrosities. Check out photos of some of the most outrageous concoctions.

Chef Kyle Williams has taken the Live Blue Kitchen and Café at Blue Cross and Blue Shield of Kansas City to a new level, creating healthy, gourmet options for employees.

Across the country, campus dining programs are helping students gain knowledge about where their food comes from.

Last month, I suggested that it might be time to put an end to the special dinners that many institutions stage to celebrate Black History Month.

High school culinary students have to rethink their restaurant's menu, according to state officials, because it doesn’t follow the new nutrition rules set down by the USDA.

An environmental advocacy group offers several tips to reduce waste and save money—and explains that foodservice departments have a major part to play in the process.

A cafeteria manager resigned last month after being investigated by school officials over missing lunch money.

For the second time, Vermont legislators voted down legislation that would have protected employees who use a company benefit, such as a sick day, from employer retribution.

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