Research shows college students waste 112 pounds each year and that tasting spoons work to reduce waste while entrée plate size, tray availability and staff-portioning seem to have little effect.
This month, Tulane University Dining Services is opening the Commons, its new three-story, 77,000-square-foot facility that will include a state-of-the-art dining facility called the Dining Room at the Commons. The dining venue occupies two floors...
In Food Management’s podcast we talk with Stony Brook University about what a trend in declining enrollment means for the future of college dining programs.
A Food Management roundtable at the recent NACUFS college dining conference dives into the trends in technology and how that impacts labor. We also look into community-building on campus.
A “friendship bridge” program conceived by The College of William & Mary (W&M) Chinese Parents Association recently sent the school’s Sodexo dining team to visit their culinary counterparts in multiple locations in Hong Kong and The People...
