OCH CoverOn-Campus Hospitality

Highlights of the AUGUST 2012 Issue



• Le Moyne Going for the “WOW” Factor
  To Welcome New Student Union


Students at Le Moyne College will not be entirely surprised when they return to campus this fall to the newly renovated LaCasse Dining Room — they have been following the progress of project on Dining Services' Facebook page. ...

As the project gets closer to completion, the updates will stop. “At some point, we are going to shut it off so they get that 'Wow!' when they walk in,” said Jim Ruoff, general manager of Dining Services with Sodexo, the campus foodservice provider.

Dining Services has a short time to get that “Wow!” “We served our last meal to the students on Tuesday evening, May 15,” said Ruoff. “Demolition began on the 16th. We have 108 days to complete this project. It is a very aggressive timeline, especially when we decided to do some major flooring changes. We are going to be going to tile floors, which we weren't originally planning on doing. We had to add an extra week into this project.” ...


• Middle Tennessee State University


When students at Middle Tennessee State University in Murfreesboro return to campus this fall, they will have a new $78 million, 200,000-square-foot Student Union — and some major new food options.

“The university broke ground on it three years ago,” said Brent Davidson, resident district manager with Aramark, the campus foodservice provider. “It is going to be a centerpiece for the middle part of Tennessee.”

The Student Union will feature four different food areas. The first is a food court with seven brands — a mix of national and proprietary. “Our national brands are going to be Dunkin' Donuts and Panda Express,” he said. “The number one draw we feel will be a Popeyes Fried Chicken. This is a fried chicken campus. We feel like it is going to be a big hit.”

The national brands will be joined by some proprietary Aramark brands. Gourmet salads will be offered at The Happy Tomato. ...


CONFERENCES: “Simple Food, Healthy Eating”

At 18th Annual Tastes of the World Culinary Conference at UMass


Hundreds of collegiate chefs from the U.S. and Canada gathered at the 18th Annual Tastes of the World Chef Culinary Conference at the University of Massachusetts (UMass) — Amherst from June 10-15 to learn from culinary experts on simple food and healthy eating. In addition to healthy eating, food trucks and local sourcing were hot topics at the conference.

“The 2012 Chef Culinary Conference will be remembered as an event filled with the passion of cooking simple food, serving healthy choices and how we as operators can continue to offer food that tastes good and is good for our customers,” said Ken Toong, conference chair and executive director of Auxiliary Enterprises at UMass. “Chef Roy Choi stressed the importance of providing healthy food at K-12 schools and the difficulty in changing the system in place; however, change is happening at many colleges and universities and this can have a trickle-down effect. Today's students will be tomorrow's parents and will be agents of change in the food system in K-12 and the wider community. The food truck movement will also continue to grow.”

The event featured several knowledgeable speakers, an American Culinary Federation (ACF)-sanctioned culinary competition and hands-on sessions with small group production workshops. ...





  • GRAB 'N GO —
    • Ohio Launches New Grab 'n Go
    • Penn College Overhauls Grab 'n Go
  • PIZZA — Successful Pizza Operations at Miami of Ohio
  • PASTA — CWU's Popular Pasta
  • BREAD BASKET — Scratch Baked at San Fran State
  • ENVIRONMENTAL INITIATIVES — Dining Teams with Academics for Culinary Teaching Garden
  • HEALTHY TRENDS — Rutgers Healthy Dining Team Educates Students


  • Around The Campus —
    • University of Georgia's J. Michael Floyd Promoted to Associate Vice President for Auxiliary Services
    • Gretchen Couraud Named New NACUFS Executive Director
    • Jason Knapp Wins Diamond Chef Title
    • New Food Truck — The Culinary Cab — at Mercyhurst
    • Shippensburg Demonstrates Solar Dining
    • Florida State Holds July 4th Event
    • Alton Brown Visits Buffalo State College
  • Eye on Industry —
    • Provista Acquires Summa Purchasing Group
    • Hobart Earns Award from Auntie Anne's
    • SupHerb Farms Celebrates 20 Years
    • Kellogg's Food Away From Home Unveils New Website
  • Mind Your Business —
    How do you introduce your dining program to new and incoming students?
  • Corporate Chef Profile —
    McCormick for Chefs — Kevan Vetter
  • Campuswares
  • The Back Page —
    An Insider's Look at Food Trucks — Storm Hodge