Articles byPage 3
How operators deal with the intersection of specialized menus and special diets. Richard Uhl, director of dining services at the Keio School in Purchase, NY, and Jeff Basom, chef at Bastyr University...
Oliver Makes Her Mark
UCLA Medical Center’s Pattie Oliver shines with healthful, upscale room service and a wellness initiative. At A Glance: UCLA Medical Center Foodservice Snapshot •$11 million annual budget...
David Friend, director of dining services at West Virginia University in Morgantown, is bringing kudos to WVA dining. In response to student demands, he’s signed on nationally branded concepts. He’s also devised the Healthy ‘U’ Initiative to help combat heart-related diseases with a 2,000 calorie per-day plan.
Dona Zavislan, foodservice administrator for the Colorado Department of Corrections, keeps cost per meal at less than $1 while serving more fresh produce to 15,000 offenders. By eliminating the need for a special diabetic tray, she aims to reduce the $360,000 wasted annually when medical trays go unclaimed.