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OCH CoverOn-Campus Hospitality





Highlights of the November 2011 Issue


WORLD CUISINE:

 

• UCHICAGO OFFERS HALAL CHOICES

The University of Chicago (UChicago) in Illinois is meeting the needs of its Muslim students on campus by offering an array of Halal choices.

“We have a very active Muslim student association here on campus,” said Richard Mason, executive director for UChicago Dining. “They represented to us that there are 400-500 students who are part of their organization.”

The school began offering Halal choices four years ago during Ramadan, an Islamic holiday during which devotees fast during daylight hours for approximately 30 days. “Our initial point of entry was in and around Ramadan and the fasting and the breaking of the fast and those particular issues,” he said. “As we developed a good relationship with that student group, we started to broaden our conversations to talk about dining on campus overall and what they were missing.” ...

 

• GETTYSBURG LIKES IT HOT

Students at Gettysburg College in Pennsylvania like to kick their foods up a notch. So much so that they have added a "Wall of Fire" loaded with a variety of hot sauces.

“Hot sauce has been a hot item for the past several years,” said Gary Brautigam, director of Dining Services. “Any of the hot sauces that we typically had out, which was typically the Tabasco, we were always refilling. We would put them out in the dining room for their own use. We realized we missed some a lot, but we'd just keep replenishing them.”

The Wall of Fire features a variety of hot sauces. “We decided to pick up any sauce that we could bring in that was easy to order, as far as any of our purveyors carrying it,” he said. “They are on that shelf and you see kids grabbing them all the time. It has been very well received.” ...

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PROFILE: BRENT BERINGER

NACAS On-Campus Hospitality College Foodservice Excellence Award Recipient

This year, On-Campus Hospitality partnered with NACAS to present the first annual College Foodservice Excellence Award to honor an individual who has significantly improved on-campus foodservice.

The award recognizes a higher education foodservice professional who has gone above and beyond to make the dining experience of his or her customers — students, faculty, staff and guests — the best it can be and has greatly improved food service on the campus or in the industry in general.

The award was presented on Oct. 23 at a ceremony at the 43rd Annual NACAS Conference at the Rosen Shingle Creek Hotel in Orlando, Fla. The 2011 recipient is Brent Beringer, resident district manager with Aramark at the University of Virginia Dining Services in Charlottesville. ...

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DESIGN: XAVIER OPENS HOFF DINING COMMONS

In order to better serve an increasing campus population, Xavier University in Cincinnati, Ohio, recently opened the new Hoff Dining Commons.

In addition to the new dining area, the new 245,000-square-foot Residence and Dining Complex includes a rooftop recreation area, street-level retail outlets and a large “green” space in front of the building.

“Enrollment has been increasing over the past 5-10 years at a pace to where there were a lot of triples on campus,” said Clinton Kernen, marketing director with Chartwells, the campus foodservice provider. “It was built to, No. 1, increase the number of beds on campus and No. 2, to alleviate some of the extra pressure on dorms that were not designed to have triples that have triples in them. The net gain was about 300 beds.” ...

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