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Highlights of the SEPTEMBER 2013 Issue

 

TRADE SHOWS

 

55th Annual NACUFS Conference a Positive "Northern Experience" in Minneapolis

 

The 2013 edition of the National Association of College and University Food Services (NACUFS) Conference in Minneapolis, Minn., was a success on all accounts.

The event, held from July 10-13, drew more than 1,080 attendees, representing more than 220 schools and more than 250 exhibitors.

As is always the case, the conference featured informative speakers, entertaining social and networking events, a two-day trade show and several awards presentations. ...

A highlight for many of the attendees, including Viola Anderson, food service supervisor at the University of Wisconsin – Milwaukee (UWM), was the keynote presentation, “Animal Welfare and Global Food Issues” by Dr. Temple Grandin. “I wanted to hear her,” said Anderson. “I thought she was excellent and very inspiring.” ...

Read more 55TH ANNUAL NACUFS CONFERENCE ...

 

BREAKFAST: Meeting Special Dietary Needs for Breakfast

 

Waffles with syrupBreakfast is considered the most important meal of the day, and fulfilling the morning requirements of those with special dietary needs is important for college and university foodservice operations across the country.

Dan Zehr, director of Campus Dining for Grand Rapids Community College (GRCC) in Michigan and assistant corporate purchasing manager for Creative Dining Services, said that across the company’s accounts, approximately 10-15 percent of customers have some type of food allergy or intolerance.

At GRCC, which is a strictly commuter campus with approximately 30,000 students, Dining Services recently designated a portion of its kitchen as an allergen-free cooking area primarily for gluten-free cooking. “That is the biggest need here on campus,” he said. “We added a 6-foot stainless steel table area with all of its own equipment, from panini presses, toaster, knives, spoons, cutting boards, you name it.” ...

Read more MEETING SPECIAL DIETARY NEEDS FOR BREAKFAST ...


 

DESIGN — Hampshire Dining Common: Achieving Lofty Goals

 

Hampton Dining CommonWhen the decision was made to renovate Hampshire Dining Common on the campus of the University of Massachusetts — Amherst (UMass), Dining Services had a lofty goal: to create a facility with healthy world cuisine, served in a sustainable manner, while also building community.

The renovation is part of an eight-year, $65 million renovation project for UMass retail and residential locations. “Hampshire was the kickoff,” said Garett DiStefano, director of Residential Dining. “We wanted to get this particular residential location in order because we have a Commonwealth Honors College opening up that is a five-minute walk away from this particular location. We are going to have an additional 1,500 students on campus. We had to make sure that we were able to accommodate them.”

Even without the addition of these customers, the dining common was in need of renovation. “The facility is almost 50 years old,” he said. “The structure of the building itself was not changed in that time. The original setup of the building was a confined dining area where you would grab a tray, walk down the line, be served a hot entrée, continue on to grab a beverage and sit down. There were two rooms like that. Structurally, we didn't do a lot in the 50 years, but we did improve equipment.” ...

Read more HAMPSHIRE DINING COMMON: ACHIEVING LOFTY GOALS ...


 



ALSO IN THIS ISSUE:

  • EQUIPMENT — Presentation Key at TCU Catering
  • BRANDING —
    • UNF Welcomes Papa John's
    • Steak Escape a Hit at BGSU
    • University of Miami Expands Red Mango
    • UF Opens Third Subway
  • Around The Campus —
    • FDA Defines "Gluten-free" for Food Labeling
    • The Princeton Review's Top 10 Foodservice Operations
      (based on students' rankings)
    • Bates College Earns Third Star for Sustainability
    • University at Buffalo Develops Signature Breakfast Sandwich
    • Show Schedule:
      1. Oct. 12–15: NACS Show
      2. Oct. 19–22: Food & Nutrition Conference & Expo
      3. Oct. 27–30: NACAS 45th Annual Conference
      4. Nov. 9–12: 98th Int'l Hotel/Motel Restaurant Show
  • Mind Your Business —
    What Types of Employee Wellness Programs Do You Offer?
  • Compliments to the Chef —
    University of Richmond In Virginia — Wendy Boberek
  • The Back Page — Market Research Always Comes First —
    Sojo Alex