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Highlights of the SEPTEMBER 2014 Issue

 

BREAKFAST
Buffalo Keeps Breakfast Interesting

 

Dining programs are always on the lookout for ways to keep their students satisfied and keep every meal interesting. That is true with breakfast, a meal that can often be perceived as only having the regular standbys.

At the University of Buffalo (UB) in New York, UB Campus Dining & Shops is coming up with ways to make breakfast more exciting. “Certainly a lot of colleges and universities are trying to come up with some creative ways to draw that breakfast crowd in,” said Raymond Kohl, marketing manager. “We have always been taught that it is the most important meal of the day.”

Executive Chef Neal Plazio, C.E.C., is also working to add diversity to the breakfast offerings. “I think everyone has a set idea of what breakfast should be,” he said. “We have tried to take it into a couple of different directions. Just to add some flexibility, we have gotten very big into a breakfast sandwich. People have the ability to create their own sandwich, whether it be eggs or egg whites, different types of meat and different types of bread. That has gotten real good play.” ...

Read more BUFFALO KEEPS BREAKFAST INTERESTING ...

 

EQUIPMENT: OSUIT Servery Gets Equipment Facelift

 

When the Student Union Servery at Oklahoma State UniversitOSUIT Servery Gets Equipment Facelifty Institute of Technology (OSUIT) in Okmulgee was renovated recently, the new equipment was chosen to improve the experience for both students and staff..

“The main purpose of updating the equipment in my mind was to provide the staff more time to spend on food prep and presentation instead of cleaning and repair and maintenance on equipment and facilities,” said James Byrd, director of Student Union and Auxiliary Services. “They have a lot of the newer equipment, and the way we have the facility laid out, there is a lot less time required for maintenance and cleaning, so they spend a lot more time on food prep and presentation, which has worked out really well for our students and customers.”

The Student Union was originally built in 1989. “The building itself has been kept up in great shape over the years, but over the last three years, we have been updating the dining area, tototally renovating it,” he said. “This last project was to renovate the serving area for our cafeteria. We went in, removed the ceiling, wallboard, flooring, laid a new drainage system — a complete renovation with all new equipment.” ...

Read the complete OSUIT SERVERY GETS EQUIPMENT FACELIFT ...


 

COMPLIMENTS OF THE CHEF: Chris Fogerty

 

Chris FogertyWhen Chris Fogerty, executive chef at Manchester University in North Manchester, Ind., was 17, his mother ran a Girl Scout camp, and the chef quit.

Knowing that he was a good cook, she asked if he would come up and help in the kitchen for the summer. “So I did, and it was a good time and I had a lot of fun doing it,” he said.

Despite enjoying his time on the job, he was not prepared to make food service a career. “I was in and out of jobs like a typical teenager would be,” said Fogerty. “Then I started working in a retirement home. We had a lady who came in who had special dietary needs. The people who worked there had no idea whatsoever how to address it. They said, 'This is our menu, she can just eat from it.' That wasn't good enough for me.”

As the second cook, he started doing recipe research and began making her meals. “That caught her son's attention, who was a member of a country club in Kokomo, and he asked that I join the kitchen staff at the country club,” he said. “From there, I worked my way up and it has just been in my blood.”

After five years at that club, where he worked his way up to assistant manager, he took the same position at another club. After being inspired by the top-notch culinary team there, he returned to the kitchen. He returned to the first club as the sous chef, eventually becoming the interim executive chef.

From there, he ended up at Manchester with Chartwells, the campus foodservice provider, where he has been for more than nine years. He enjoys interacting with students. “We run specials monthly to introduce them to different cuisines,” said Fogerty. “We do a lot of international cooking.”...

Read more About Chris Fogerty ...

 


 

 



ALSO IN THIS ISSUE:

  • TRADE SHOWS
    • 56th Annual NACUFS Conference Allows Attendees to "B'More" in Baltimore — Governance Review Passed
  • BRANDING
    • LMU Offers Coffee Variety
    • Georgia Tech Welcomes First Campus Wing Zone
    • Mason to Open First-Ever College Panera Bread
  • C/STORES ON CAMPUS
    • C/Stores Thrive at UWT
  • DAIRY
    • Kalamazoo Adds Expanded Yogurt Bar
  • AROUND THE CAMPUS
    • Two New Chefs Hired at SUNY Potsdam
    • Saint Mary's College of California Earns Fair Trade Status
    • NC State Chef Wins Award for Excellence
    • The Princeton Review's Top 10 Foodservice Operations (based on students' rankings)
    • Notre Dame Food Services Hosts Charity Golf Outing
    • University of Denver Signs the Real Food Challenge
  • CAMPUSWARES
  • THE BACK PAGE
    • Training Beyond the Dining Hall by Michael Betzold & Dolores Gonzales