Slow Food Dinners Going Fast at Holy Cross
Students take a time-out from busy schedules for a real meal....
Three Ohio Universities in C-store Co-op Deal
Miami U., Akron U. and Ohio U. combine to generate procurement savings in retail purchasing....
FM Innovator: Why Dining at Vandy Is Dandy
A customized meal plan approach has allowed Vanderbilt Dining to make community dining a prominent part of a traditionally retail-oriented campus culture....
Sodexo Opens Red Mango at 30 Rock
Site is first under new licensing agreement with frozen yogurt chain....
Colleges: An Apple a Day
Stanford Dining Uses iPhones to disseminate menu, nutrition info in real time....
Vanderbilt's Meal Plan, the Abridged Version
Here's a rundown of the main points in Vanderbilt's innovative meal plan....
Dining at Vanderbilt
The Vanderbilt campus includes two big box dining centers and a number of smaller retail outlets, plus six c-stores. Here are the major venues: Commons...
JMU Open "Green" Dining Hall
James Madison University building will be first LEED facility on the campus....
Chick-Fil-A to Operate College Cafeteria
Experiment seeks to expand on traditional "license" agreement....
Nutrition Trends: Eyes on the Size
"F as in Fat" study says U.S. obesity policies are a big fat failure so far....
Guest Chef: You Can Go Home Again
Northern Michigan University's Nathan Mileski is a home-grown culinary talent....
Lingerers Welcome
THE BIG IDEA: The typical hospital gift shop is a drab affair managed by volunteers that offers an uninspired inventory of the usual suspects: candy, cards, balloons, bottled beverages and maybe some flowers....
Everybody Stops Here Now…
THE BIG IDEA: The Chef James Bistro replaced a previous station that served a niche audience in a space that needed to attract a much broader clientele. ...
At Trail's End, a Feast
THE BIG IDEA: With the famous Appalachian Trail terminating only about 80 miles from UGA's Athens campus, a theme meal celebrating the Trail is a natural....
Making Healthy Choices Pay
THE BIG IDEA: It started with a simple and rather obvious question from one of the dining operation managers: “if we're going to subsidize something, shouldn't it be something healthy?”...
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