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Highlights of the November 2015 Issue

 

SPECIAL DIETARY NEEDS:
Meeting Special Dietary Needs at Purdue

 

When it comes to providing for students with special dietary needs, Purdue University Dining and Catering in West Lafayette, Ind., takes its job very seriously.

 

When it comes to providing for students with special dietary needs, Purdue University Dining and Catering in West Lafayette, Ind., takes its job very seriously. Carrie Anderson, B.S. Nutritionist/Allergy Specialist, dining court supervisor, is the person responsible for students with special dietary needs. She also knows firsthand the seriousness of providing for these students, as well as dealing with concerns of their parents. “My son has a peanut and a dairy allergy,” she said. “The peanut allergy is life threatening, so I do disclose that early in the conversation because it helps them to understand that I know where they are coming from. I have given them a huge amount of credibility. I say that each time, and it helps to calm the parents down. I did learn early on not to deal with the parents; I try to deal directly with the students, because what the parent thinks the child wants isn’t necessarily what the child wants.”

Having a one-on-one relationship is important for these students. “These kids are stressed when they are eating in the dining courts,” said Anderson. “I don’t think people understand how hard it is for these kids to come here and eat in our dining courts. That is why meeting with them and getting to know them makes them feel safe.”

Read more MEETING SPECIAL DIETARY NEEDS AT PURDUE ...

 


C/STORES:
Teaming Up for Success

 

Hospitality Services at Texas Tech University in Lubbock teamed up with TysonHospitality Services at Texas Tech University in Lubbock teamed up with Tyson, one of its vendor partners, to create a successful sandwich line for one of its Sam’s Place convenience stores on campus.

UCreate, located in Sam’s Place at Murray, features flatbread sandwiches using grilled or crispy Tyson chicken on Bonici 7-inch pizza crusts. “They had one of their chefs in Arkansas develop this around their products for us specifically,” said Dewey McMurrey, CEC, ACE, executive chef of operations. “The flatbread is not a par-baked frozen flatbread. It is actually their 7-inch pizza crust that we grill on a Panini. Once it is stretched out, it cooks quickly. We just slack it out and stretch it, and then we cook it on a Panini grill. Then we build our sandwich.”

The Tyson chef came to campus to test the menu and train the staff on the concept, which is exclusive to the Texas Tech campus. “When they were actually developing this concept for us, they showed us different logos and we were involved with them to make the concept fit to Hospitality Services,” said Alan Cushman, manager of business development for Hospitality Services.

While students have the ability to create their own sandwich, six options are available. “They could be made with either crispy or grilled chicken,” he said. “They all have a different flavor profile to them. The menu that was built is really diverse and has a lot of offerings, but then students today are so used to customizing what they want, and building things their way, so we wanted to make sure that option was in there as well.” ...

Read more TEAMING UP FOR SUCCESS ...


DESIGN:
South Village Crossing All About Flexibility

new South Village Crossing at the University of North Carolina at Charlotte The new South Village Crossing at the University of North Carolina at Charlotte was built with flexibility in mind.

The building is in the midst of the South Village residence area of campus, which is growing. “We did a sector plan for that entire area, which included this facility, three additional residence halls, a complete re-work of the roads and infrastructure and also a large parking deck with more than 1,000 spaces,” said Keith Wassum, director of Business Services with the university. “It was a larger project, which was significant because it allowed us to determine where it should be best located and how it might be connected to these residence areas.”

The new dining hall replaces what was affectionately known as the RDH (Residence Dining Hall), which was built in 1971, and would not be able to handle the expanding area of campus. “It needed to be replaced,” he said. “It served its purpose probably 10 years earlier.”

The $35-million, 56,000-square-foot South Village Crossing was built to meet the growing needs. “We identified that growth was coming, and we planned for continuous growth; we thought that we needed to plan for the future,” said Ana Alvarez, director of Auxiliary Services. “Therefore, South Village Crossing is a lot more than just dining. It is much more than a residential dining hall.” ... 

Read more SOUTH VILLAGE CROSSING ALL ABOUT FLEXIBILITY ...


COMPLIMENTS TO THE CHEF:
Cassie Kelsch

Cassie KelschWhen Cassie Kelsch, sous chef of the Crimson View Restaurant at the University of Utah in Salt Lake City with Chartwells, won the 2015 Culinary Competition at the National Association of College and University Food Services (NACUFS) Conference in Indianapolis, Ind., she had only been in college and university food service for less than a year. In fact, the 18 year old had only been out of high school for that amount of time.

While in high school, she took part in the National Restaurant Association Educational Foundation’s ProStart program. “I started taking these classes in high school and found out I loved it, so I pursued it,”“ she said. “It teaches you a lot about the industry.”

She decided to take part in the regional competition with the encouragement of Eric Diaz, her former supervisor at the university, who represented the Continental region at the 2014 National Culinary Competition. “He told me it would be a really great experience, and that I would learn a lot, so I decided to do it,” said Kelsch. “He was right; I learned a ton.””

The $35-million, 56,000-square-foot South Village Crossing was built to meet the growing needs. “We identified that growth was coming, and we planned for continuous growth; we thought that we needed to plan for the future,” said Ana Alvarez, director of Auxiliary Services. “Therefore, South Village Crossing is a lot more than just dining. It is much more than a residential dining hall.”” ... 

Read more COMPLIMENTS TO THE CHEF — CASSIE KELSCH ...


 



ALSO IN THIS ISSUE:

  • BRANDING:
    • West Alabama Finds Success with Subway
    • Kentucky Unveils New Taco Bell
    • ECU Welcomes Starbucks Truck
    • KSU - Marietta Welcomes Papa John's
    • Ferris State Adds Jump to All-You-Care-to-Eat Options
  • AROUND THE CAMPUS
    • Goldberg New Director at UW
    • University Chefs Among Those Chosen for CIA Leadership Class
    • Jon Lewis passed away on Oct. 2nd, 2015
    • UNH's Holloway Commons Receives Green Restaurant Certification
    • NC State Takes Part in Healthy Campus Initiative
  • THE BACK PAGE:
    • Standing on the Shoulders of Giants
      Historic Vote Inspires Passionate Leadership
      by DAWN AUBREY, PH.D., MBA, CCA, CEC, FMP