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OCH CoverOn-Campus Hospitality





Highlights of the February 2012 Issue


OCH INTERVIEW:
TOM POST — SODEXO

 

In a series of articles, On-Campus Hospitality is speaking with the leaders of contract management companies to learn their thoughts on topics in college and university food service.

We recently spoke with Tom Post, president of Education – Campus with Sodexo, about his career and current and future trends.

“You have a responsibility to create a student experience for them that is absolutely exceptional.” — Tom Post


More from TOM POST ...


EQUIPMENT:
COLORADO COLLEGE UNVEILS UPDATED WORNER CENTER

 

After nearly 25 years since its last renovation, the Worner Center on the campus of Colorado College in Colorado Springs was in need of a major upgrade.

“It was time,” said Beth Gentry, general manager with Bon Appetit Management Company, the campus foodservice provider. “Some of the air-handling units and some of the infrastructure of the building had been there since the inception of the building in 1959. The last renovation of that building had been in 1988. It was a little outdated.”

A major priority for the school was to improve the energy efficiency of its buildings. “They have been working on bringing buildings up to speed and since the Worner Center — with the foodservice facilities in there — is one of their high-consuming buildings for resources on campus, it was put at the top of the priority list to do,” she said. “They did a lot of things with the building to achieve more energy and water efficiency.” ...

More on COLORADO COLLEGE ...



HEALTHY EATING:

 

• USF OPENS CHAMPION'S CHOICE

When the University of South Florida in Tampa renovated its recreation center on campus, it approached campus foodservice provider Aramark to create a new dining location to focus on healthy items and cater to athletes.

That new location is Champion's Choice.

“When the university came to us, we got together with our nutritionist here with Aramark and created more well-balanced recipes and menus that we were able to offer at the facility,” said Tom Williamson, senior resident district manager. “We serve up healthy meals, including gluten-free, vegan and vegetarian options. We have tried to create a well-balanced menu, not just using vegan and vegetarian options, but also using other proteins that are available for the student athletes and the students on campus.” ...

• HEALTH ON THE GO AT WISCONSIN-PLATTEVILLE

The University of Wisconsin-Platteville recently launched a grab 'n go program with a focus on healthy choices.

“We have a shortage of seating during the noon hour, so grab 'n go has become more important to us as far as getting people to be able to have alternative seating areas during the lunch hour,” said Michael Ernst, director of Dining Services. “With hectic schedules, our students are finding that they need to grab their stuff and go and eat in class or at a meeting, at the library or things like that. It is becoming much more important to us.” ...

Read the complete HEALTHY EATING ...