December 1, 2008
Editor's Page
Want to Have Impact? Strive for Brevity.
A few columns ago, I wrote about the importance presentation skills play in one's career growth, and why they are not only an important part of being Read More
Innovator
FM Innovator: Smiles of a Summer Night
Friday evenings in the summer are when Washington's hordes of young and not-so-young professionals look for a place to unwind. Naturally, the city's many Read More
The Special Jazz Menu
The Jazz in the Garden menu differs from the fare available during the rest of the time at the Pavilion Caf. Chef Char Broadus says modifies the menu Read More
Food Safety: To Reduce norovirus Risk, Assess the “Dirty Dozen"
In the September issue, FM ran a column about the challenge of managing Norovirus risk by Jim Mann, Executive Director of the Handwashing for Life Institute, Read More
Pavilion Caf: Food Art for Art's Sake
Guest Services operates the Pavilion Cafe on the grounds of the National Gallery Sculpture Garden as part of its contract with the National Gallery. Opened Read More
Management
Strategic Thinking: Taking CCRCs Ahead of the Curve
Beyond bricks and mortar, customer service and food will be the competitive edge needed to set CCRCs apart from their competitors in the future. While Read More
Guest Chef: The Art of Feeding Steelers
For a Georgia Bulldogs fan, Chef Corey Hayes is a bit off the beaten track. The Athens, GA, native is executive chef for the Parkhurst Dining Services Read More
Outside of the Box: A Whole “Lot” of Cookin’ Goin’ On
They unpaved the parking lot and put up paradise. Apologies to Joni Mitchell, but that is a fine analogy for the University of Southern California's new Read More
USCFast Facts
Name: The Lot Size: 20,000 sq.ft. Seating: 350 indoor/140 patio Serving Hours: 7 am - 10 pm (weekdays); 9 am - 5 pm (weekends) (Note: individual station Read More
Building Boom
USC Dining has a dozen projects going on, involving some 30 concepts, Hospitality Services Director Scott Shuttleworth told FM in October. They include Read More
Concept Mix at the Lot
The Lot is much more than a temporary dining site with a handful of basic food stations. Rather, the food court is a careful blend of eight high-impact Read More
You’ve Tossed Your Trayline—Now What?
Room service dining for patients is all the rage in hospital foodservice. Figures from the National Society for Healthcare Foodservice Management (HFM) Read More
Room Service Culture Change
In their haste to improve patient satisfaction scores by implementing room service, operators often have the misconception that they are merely trading Read More
Carts Offer Compromise Solution
Not every hospital can afford to do a comprehensive program turnaround and go straight to room service from a traditional trayline. At Somerset (NJ) Medical Read More
TV Dinners
Most hospitals use telephones augmented by face-to-face as the primary order-taking vehicle. But at Scottsdale (AZ) Healthcare, patients have a high-tech Read More
Chop Shop: Best Prep Equipment
Any way you slice it, chop it, or dice it, food preparation equipment is a key to kitchen staff productivity your operation. Many, if not all, menu items Read More
Food
Basics & Beyond: Classic Sauces
Carl Lewis Executive ChefTemple University HospitalPhiladelphia, PA We love barbecue sauce here. Today, I'm making a sweet and tangy Thai chili barbecue Read More
Hot Off the Grill!
Finding good sandwich bread to satisfy the palates of Americans attending the 2008 Summer Olympic Games in Beijing wasn't easy. A Mexican brand was readily Read More
Front of the House
Sodexo Launches Gift Card Program
Sodexo has launched a gift card program called Esteem Pass. The cards can be used for recognizing, rewarding and motivating employees, clients and customers Read More
FAME Winners Announced
Joanne Kinsey, director of school nutrition services for Chesapeake (VA) Public Schools, has been named winner of the Golden School Foodservice Director Read More
Centerplate Deal Hits Snag
Centerplate, Inc.'s acquisition by Kohlberg & Co. has hit a snag after National City Bank indicated it wants to renegotiate the financing it had previously Read More
Memphis Schools Hires New Director
Memphis City Schools has hired Vista Suarez, director of school nutrition services for the Richmond, VA, Public Schools as its new nutrition services Read More
UGA Promotes Fry
The University of Georgia has promoted Jeanne Fry to director of food services. In her new role, she will be responsible of all meal plan operations, Read More
SFM Pioneer Phillip Cooke Passes Away
Phillip Cooke, founder of the Foodservice Associates (FSA) marketing/management organization and a key figure in the founding of the Society for Foodservice Read More
How Big is B&I?
Foodservice is a fragmented, segmented and to many, mystifying business when it comes to estimating the size of particular markets. For decades, manufacturers Read More
in brief
Harvard University Dining Services (HUDS) has named David Davidson director for operations. A former HUDS associate director, he had been serving as director Read More
2008 IDEAS Conference
2008 Best Concept Award Winners
BEST SPECIAL EVENT Virginia Tech University, for Medieval Fest and Faire, an event with ambitious details, authentic ingredients, and a dragon. L-R: Ted Read More
Walter Thurnhoffer: Transforming the Patient Meal Experience
The Los Angeles Unified School District faces several challenges. There are 700,000 students, a sprawling distance between schools, and a $500 million Read More
2008 FM IDEAS Conferences
Much like Las Vegas itself springs up in a dazzling spectacle in the desert, this year's FM Ideas Conference was an oasis of exciting new innovations, Read More
Just Desserts
Iceland's Other Red Meat
Whale meat is trying to make a comeback in Iceland, reports the Wall Street Journal. The cetacean protein was a staple of poor Icelandic households for Read More
Pizzaria Goes Out on a Limb With New Offering
Pizzas have been topped with the darndest things, but few stranger than that cooked up by London pizza chain Eco, which now features a menu item it calls Read More
Half-sized Man Adds Better Half
Manuel Uribe, the Guinness Record holder as the world's fattest man until he dieted down to nearly half his peak weight, celebrated by getting married Read More
Recipes in this Issue
Pear, Turkey and Fontina Panini
YIELD: 24 servings 48 slices Italian bread 1 cups honey mustard 1 cups mayonnaise 3 lbs. roasted turkey, thinly sliced 96 slices drained canned pear 1 Read More
Bacon, Brie, Tomato and Red Onion Panini with Avocado Mayo and Yam Fries
YIELD: 1 serving Yam Fries: Oil for frying 1 yam, peeled and cut in " strips salt and pepper, to taste Avocado Mayo: 1 ripe avocado, peeled and chopped Read More
Grilled Sausage and Cheddar Panini
YIELD: 4 servings 6 extra-large eggs 2 Tbsps. whole milk tsp. salt tsp. pepper 2 Tbsps. butter 8 ( in. each) slices sourdough bread 8 sausage patties, Read More
Vegan Breakfast Sandwich
YIELD: 12 servings Marinated Grilled Tofu: 30 oz. firm tofu 5 oz. soy sauce 1 Tbsp. sugar Breakfast Sandwiches: 20 oz. sweet white onion, sliced in. thick Read More
Onion Mediterranean Vegetarian Sandwiches
YIELD: 24 servings 6 lbs. jumbo yellow onions, peeled, sliced " thick (48 slices) 48 (2 oz. each) eggplant slices Non-stick cooking spray cup minced fresh Read More
Smoked-Trout BLT with Garlic Herb Aoli
YIELD: 6 servings Garlic Herb Aioli: 2 egg yolks lemon, juiced 1 Tbsp. water 1 clove garlic, minced tsp. sea salt 1 cup grapeseed oil 1 bunch basil, chopped Read More
Grilled Portobello Sandwich with Walla Walla Onion Relish
YIELD: 24 servings Walla Walla Onion Relish: 4 lbs. Walla Walla or other sweet onions, sliced " thick cup olive oil, divided 1 qt. seeded, diced tomato Read More
Buena Vista Steak Club
YIELD: 24 servings Chimichurri Sauce: 1 cups extra virgin olive oil cup red wine vinegar cup chopped fresh parsley 3 Tbsps. coarsely chopped cilantro Read More
Wild-Salmon Club with Lemon-Caper Mayonnaise
YIELD: 24 servings Lemon-Caper Mayonnaise: 4 cups mayonnaise cup minced capers cup Dijon-style mustard cup chopped parsley 3 Tbsps. fresh lemon juice Read More
Strawberry and Taleggio Panini
YIELD: 24 servings 24 (4 in. each) focaccia squares 1 cups grainy mustard 4 lbs. Taleggio cheese 3 lbs. fresh strawberries, stemmed and sliced Salt, as Read More
Grilled Cheese and Prosciutto di Parma Panini
YIELD: 4 servings 1 cup extra-virgin olive oil 4 (4" each) fresh rosemary sprigs 4 (4 4" each) squares focaccia or ciabatta bread 6 oz. thinly sliced Read More
Spicy Frisco Chicken Mini Melt with Zesty Mayonnaise
YIELD: 12 servings Zesty Mayonnaise: 1 cups mayonnaise cup prepared dill-pickle relish 2 Tbsps. ketchup Chicken Mini Melts: 12 hot-pepper-breaded chicken Read More
Toasted Portobello Mozzarella Baguette
YIELD: 4 servings Vegetable Medley: 6 large portobello mushrooms, stemmed and sliced " thick 1 small red onion, sliced into " rings 2 red bell peppers, Read More
Pork Tenderloin with Cranberry Mole and Cranberry Salsa
YIELD: 6 servings For Mole: 3 oz. Ocean Spray Cranberry & Chocolate Trail Mix cup chopped red onion Tbsp. chili powder cup water cup jellied cranberry Read More
up front
Cinnabon exhaust fumes have a hold over me like crack cocaine would over an addict.- says NBC Nightly News Anchor Brian Williams. Williams was asked about Read More
fm agenda
JANUARY Child Nutrition Industry ConferenceJanuary 18-20Sheraton New OrleansNew Orleans, LAwww.schoolnutrition.org National Association of College & University Read More
Onsite Presenters
RICK JOHNSON A Flex-Plan Approach to Culinary Excellence From installing a wood-burning pizza oven to composing a meaningful value statement, the re-engineering Read More
HASH(0xabdbc30)
Guest Services, Inc., was founded more than 90 years ago specifically to provide dining services to government agencies in Washington. Today, the company Read More
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