Colleges & Universities

Operations

The Women’s Foodservice Forum announces 2016 board members

The members assumed their new posts Jan. 1.

Operations

USDA releases 2015-2020 dietary guidelines

The new recommendations for how America should eat call for consuming less salt and more fiber and whole grains.

The funds will help alleviate food insecurity at schools in southern Arkansas.

Upon state board approval, the $15 wage will start phasing in as soon as February.

St. Joseph Memorial Hospital only needs three or four servings of meatloaf, so instead of making a large loaf, they place the meatloaf mix into muffin tins.

When making the switch from a cafeteria to retail, operators also must consider how the transition will affect staff, especially if job changes are eminent.

A food fight is happening at Oberlin College over dishes deemed insensitive.

As 2016 gets underway with state budgets still not approved in Illinois and Pennsylvania, state grants for higher education remain in limbo. For some students, that means not having enough money for their meal plan or groceries this past semester.

Remember when they used to call it institutional foodservice? There’s nothing that blasé about the designs of these four noncommercial facilities. Form isn’t sacrificed to function, and each of our picks of the years best delivers something more than just an inviting setting.

Across operations enormous and small, our FSDs of the Month had big effects on their operations throughout 2015. Reacquaint yourself with our 12 picks.

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