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ON-CAMPUS HOSPITALITY

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On-Campus Hospitality





Highlights of the FEBRUARY 2015 Issue

 

35th ANNIVERSARY CELEBRATION:
35 Years of On-Campus Hospitality

 

In 1979, in response to requests and our own market research, Executive Business Media created a magazine entitled College Union. The target audience was auxiliary services professionals whose prime mission is providing food, entertainment, recreational and other services to make students’ lives on campus more enjoyable and fulfilling.

When we began our mission was — and still is to this day — to report the important issues and events in auxiliary services to our readers. As time went on, our magazine, like the market it serves, evolved and refined its coverage, becoming first College Union & On-Campus Hospitality, and eventually the On-Campus Hospitality that you know and rely on today.

Along the way, there have been significant milestones and memorable moments. ...

Read more 35 YEARS OF ON-CAMPUS HOSPITALITY ...

 

BREAKFAST:
RISE AND SHINE AT PHILADELPHIA

 

UConnís Robert Landolphi ó The Gluten-Free ChefAt Philadelphia University in Pennsylvania, breakfast is a popular choice for students, especially those on the go. It is offered in the all-you-care-to-eat board plan location, but it is more popular in the school’s retail locations, according to Sara Lockard, senior general manager with Parkhurst Dining Services, the campus foodservice provider. “Breakfast is more popular in retail than it is in our board plan because they want the convenience to grab and go, and they don’t really want to sit down and eat breakfast here. They are more grab, go and take them to class.”

The most popular food items at the retail locations are egg sandwiches. “On average, we are selling about 825 a week,” she said. “We have one location, a coffee shop, where we take the sandwiches from our main retail kitchen and serve them cold and the students microwave them. At the main retail location, Common Thread, they have the option to grab and go. We already have some pre-made, or they will actually wait and get their sandwiches made for them. Our third location is actually a pizza shop, so we have the sandwiches pre-made, but we will heat them in the oven. We have tried breakfast pizza, but it is not the most popular.”

Also popular at breakfast are yogurt and granola. “We sell a ton of it,” said Lockard. “We use Yoplait yogurt. We either use homemade granola or Nature Valley granola.” ...

Read the complete RISE AND SHINE AT PHILADELPHIA ...


THE BACK PAGE: ESTABLISHING and REINVIGORATING STUDENT ADVISORY BOARDS By DR. BENJAMIN PERLMAN and DAVE FURHMAN

 

PerlmanFurhmanWell-functioning student and customer advisory boards are an avenue for feedback that many professionals have learned to rely on for information about quality, customer service, variety and dining trends. If you are new to an institution with a well-established board, the transition to an ad hoc member of that group is often seamless.

You make introductions, form relationships with people who often were involved in your on-campus interview, and move forward from there.

What if you’ve learned to rely on such a board for feedback and move to an institution where it doesn’t exist? What if you inherit a board that does not function for the community or for you in an advisory capacity? This is the situation we faced as we both entered our current positions on campus in the university center and campus dining departments, respectively.

Campus dining did have a food advisory committee comprising students. Named F.A.C.E. (Food Advisory Committee at Emory), the board was somewhat ineffective. Leadership was self-appointed, even internally, and did not have a nomination, vetting or election procedure within the group. The committee mostly focused on town-hall style meetings that served as feedback sessions for campus dining, but with a rotating and transient population of interested students. Oftentimes, students would attend one meeting to voice a single concern, and then never attend an additional meeting or look into the response to their feedback over time. ...

Read the complete ESTABLISHING and REINVIGORATING STUDENT ADVISORY BOARDS ...

 




ALSO IN THIS ISSUE:

  • SHOW PREVIEW
    • Foodservice Professionals to Gather at NAFEM in Anaheim
  • BEVERAGES
    • Junction Coffee Shop Offers Campus Welcome
  • PASTA
    • De Anza College Finds Success with Pho
  • AROUND THE CAMPUS
    • Keller Joins Zag Dining
    • Oklahoma State Dining Outlets Earn Certification
    • Fordham Names General Manager at Lincoln Center
    • C&U Foodservice Honored by CBORD
    • GVSU Dining Employee Recognized
  • COMPLIMENTS OF THE CHEF
    • Kerwin Astudillo - Manager/Chef, Davis Café, Davidson College, North Carolina