Caring for the elderly has taken on new dimensions since the global pandemic hit. Find out how challenges are being met, from procurement to menus to staffing.

The college has about 750 students still on campus but residence hall occupancy could increase if recovered patients are housed in the dorms.

The recent Silver Plate recipient heads into possibly the toughest challenge in his career, as his district’s food service pros face new challenges with each day, adjusting meals, service models and more.

Healthcare executive chef shares details of serving patients and staff during the pandemic.

The Society for Hospitality & Foodservice Management held a Critical Topic Webinar for members during which Dr. Melvin Kramer of EHA Consulting Group discussed the spread of coronavirus and strategies foodservice operators should take to minimize...

In this episode of Food Management’s podcast, we speak with Kirk Rodriguez, dining director at Texas Tech University and president of NACUFS.

Suspected COVID-19 cases among workers leads to closures, scrubbing efforts, and Ecolab offers expert advice.

Betti Wiggins says the program brings benefits to the school meal program and the community.

The corporate executive chef also talks about how he makes sure things are running smoothly, from menus to staff engagement and patient satisfaction.

The child nutrition leader also talks about USDA’s proposed changes to school meal programs