July 01, 2016
Written by By Ellie Lyne, College Sophomore
This past spring I wrapped up my freshman year of college. The editor of FE&S , who happens to be my uncle, asked me to share my thoughts and experiences about the foodservice program.
July 01, 2016
Written by Maureen Slocum
Welcome to FE&S ’ annual college and university issue. Looking back at last year’s coverage, it was all about Generation Y/Millennials and the impact this demographic was having on the market. This year it’s all about Generation Z.
July 01, 2016
Written by The Editors
Chef Dina Altieri, CEC, CCE, CHE, is a graduate of the Culinary Institute of America. In 1997 she began her career as a culinary educator and department chair at the California School of Culinary Arts in Pasadena, Calif. She earned a Bachelors of Liberal Arts degree from Johnson State College in 2005 while working as chef instructor and associate dean for the New England Culinary Institute. In 2008 Chef Altieri joined the faculty at Kendall College and earned a Master of Science degree in Higher Education from Walden University. In 2011 she earned the designation of ACF National Chef Educator of the Year and has coached Kendall’s nationally
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July 01, 2016
Written by Donna Boss
Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.
July 01, 2016
Written by The Editors
As part of the festivities surrounding the 2016 James Beard Foundation Awards in Chicago, multiple James Beard awards-winning Chef Rick Bayless and James Beard award-winning journalist Steve Dolinsky moderated a panel discussion of nominated chefs at Kendall College. The chefs shared their career paths and their road to the Beard Awards with an audience of high school and college-level students.
June 01, 2016
Written by Amelia Levin
FE&S : So, we have to ask. What's the secret to providing fresh, quality food at such high volumes?
May 04, 2016
Written by The Editors
May 03, 2016
Written by The Editors
An event at the University of Massachusetts Amherst celebrates the Best Campus Food as designated by the Princeton Review.
May 02, 2016
Written by Donna Boss
Kitchen and café renovations and a room service–style program take this stellar foodservice program to new heights to the delight of patients, visitors, staff and students. A dedicated and committed staff completed a 22-phase project over 28 months in a fully functional kitchen producing 2.5 million meals per year.
February 01, 2016
Written by The Editors
Students at Misericordia University weigh the food waste of a lunch period to determine effectiveness of the campaign.
February 01, 2016
Written by Donna Boss
With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.
December 01, 2015
Written by Sponsor
Content sponsored by: Alto-Shaam
Kentucky’s Murray State University, located about 3-1/2 hours from Louisville, is a four-year public university with an enrollment of close to 11,000. Foodservice operations in this part of the country are known for offering a wide range of smoked meats and barbecue dishes, and Murray State University is no exception.
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November 30, 2015
Written by Donna Boss
A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.
November 30, 2015
Written by The Editors
The University of South Florida (USF) updated the menu and added a custom exterior to the on-campus Chick-fil-A operation located in its Marshall Student Center.
September 30, 2015
Written by Lisa White
Senior Living Q&A with David E. Henke, Franciscan–University Place executive director; Kevin Finnegan, Unidine general manager of dining services; and Tonya Hendricks, Unidine district manager for Franciscan–University Place, West Lafayette, Ind.
There can be benefits for a senior living community that is affiliated with a major university.
August 31, 2015
Written by The Editors
A team of five students enrolled in the Kendall College School of Culinary Arts ’ associate and baccalaureate programs beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s National Convention.
August 04, 2015
Written by The Editors
Ali Group's Geile recognized for his commitment to the college and university foodservice segment.
June 30, 2015
Written by Amelia Levin
Camp Howard, CEC, is a Culinary Institute of America graduate and chef-turned-foodservice director at Vanderbilt University in Nashville. He joined the staff 18 years ago in 1997 as executive chef, earning the director role in 2008. Camp has watched the Vanderbilt college foodservice industry go through dramatic changes. Currently, Vanderbilt operates two main dining halls/serveries that seat 550 and 800 people respectively, along with several retail, convenience store/market, and coffee kiosk outlets around campus. Howard and his team have earned multiple awards for their innovative food, including a Chefs
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June 30, 2015
Written by The Editors
A glass-walled dining hall that converts to a concert venue; a restaurant designed to serve and train special needs students; lush organic gardens; cafés touting pour-over coffees; paleo-diet-friendly brownies and cardamom-infused blueberry tarts; celebrity chef demos; industry-leading sustainability programs; food trucks; bulk organic and local food sales; smartphone apps and social media — all of this and more is found today in the world of college and university dining.
June 30, 2015
Written by The Editors
For restaurant chains to remain relevant, they must continue to adapt their menus and the locations they serve in order to remain top of mind with customers from all generations. Through its willingness to transition what can be considered non-traditional locations for the chain and a new partnership with Aramark, Great Wraps Grill may be poised for a growth spurt.
June 30, 2015
Written by By Dana Tanyeri, Senior Editor
A Fresh Arrangement of the Living-Learning-Dining Theme
June 30, 2015
Written by By Karen Weisberg, Contributing Editor
Experiential Learning is Big on the Menu
June 30, 2015
Written by By Karen Weisberg, Contributing Editor
A Multi-Faceted Approach to Sustainability
June 30, 2015
Written by Donna Boss
New Quad Café Marries Residential, Retail Dining Concepts
June 30, 2015
Written by By Karen Weisberg, Contributing Editor
New Center Will Totally Engage Students, Community
June 30, 2015
Written by Donna Boss
A renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.
June 30, 2015
Written by The Editors
There is a lot to be said for those of you managing college and university dining programs. You are surrounded by educators and forward-thinking people who seek, in their own way, to advance the world in which we live. The students you serve and sometimes employ are typically energetic and full of ideas. Some student workers approach things without any knowledge of “how it used to be done” while others always look for better ways to approach the task at hand. Many of your staff may be comfortable with how it has always been done, but you probably have other staff who continually seek opportunities for improvement. This mix of interests and
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June 30, 2015
Written by Donna Boss
New Unit Helps Special Students, Food Truck Boosts Sales
June 30, 2015
Written by By Karen Weisberg, Contributing Editor
Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun
June 30, 2015
Written by By Karen Weisberg, Contributing Editor
Customization, Changing Diets Drive Everything