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The latest foodservice management practices, food-safety news and more.
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Where does the buffet stop and food theft start on campus?

 Jan. 28, 2015

College students consider take-away food a privilege of expensive meal plans, but one university says stolen food adds up to $50,000 annually.

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Working employee wellness

 Jan. 27, 2015

According to The Big Picture, more than 75% of foodservice programs across all market segments have employee wellness programs in place in their companies or institutions.

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Banner Health gives vending machines a makeover

Jan. 26, 2015

Healthy Options program, offering customers at 14 Arizona hospitals healthier foods and smaller portions, is the first phase of a project that will include dining and catering.

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ESPN: Food plays major role in recruiting college athletes

Jan. 26, 2015

Will the importance to potential star recruits put pressure on FSDs to deliver better fare?

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Basketball star’s former chef takes position at senior living center

Jan. 26, 2015

Executive Chef Jason Hosoi, once the personal chef for L.A. Laker Kobe Bryant, will be responsible for overseeing the kitchen at Oakmont of Whittier, where residents receive three meals a day and unlimited snacks.

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Sodexo brings food truck to S.C. school district

Jan. 26, 2015

“Street Eatz” plays on the food truck craze while attempting to get more kids to eat nutritious school lunches.

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Group accused of stealing $20k from UT concession stand

Jan. 26, 2015

Police say the foodservice contractor was conned into giving concessions to a group that was far from a legitimate non-profit.

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San Diego hospital focused on making food tasty

Jan. 23, 2015

Sharp Memorial Hospital is working with its foodservice provider, Sodexo, to create restaurant-quality food that still meets healthful food standards.

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University chefs across West Coast compete for bragging rights

Jan. 23, 2015

Hand-picked student diners from UC Santa Barbara judged a four-course tasting menu.

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UNC dining seeks local—and affordable—suppliers

Jan. 23, 2015

Campus dining services wants to buy local and sustainable products, but say students are often unwilling to pay more for sustainable meals.

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