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On-Campus Hospitality





Highlights of the OCTOBER 2014 Issue

 

TRENDS
On-Campus Hospitality Roundtable

 

On-Campus Hospitality asked 10 higher education foodservice executives to tell us what they thought about some of the latest issues affecting the industry. ...

 

 

 

Read more ON-CAMPUS HOSPITALITY ROUNDTABLE ...

 

SUSTAINABILITY: Culinary and Sustainability in the Forefront at SDSU's UTK

 

Culinary and Sustainability in the Forefront at SDSU's UTKThe new University Towers Kitchen (UTK) at San Diego State University (SDSU) is a dining facility that is putting culinary arts in the forefront, while also focusing on sustainability.

UTK replaced a building that was 52 years old and in desperate need of replacement. “We had to demolish it,” said Paul Melchior, director of SDSU Dining Services. “The plumbing under the slab just basically started to disintegrate and there were other issues with it. We just kept the steel frames because it was right next to a tower, so it had to have a steel frame. We changed everything around the steel frame, basically from scratch. It is a $10 million facility, but only 8,000 square feet.”

They also wanted to get back to culinary basics — something they had moved away from because of economics. “We have a very culinary-driven dining program on campus, and many of us, including me, were classically trained as chefs,” said Melchior. “We used to make our own stock. We used to make our sauces from scratch and we breaded our own chicken tenders, so we wanted to bring that back in this environment. Because we got to design the kitchen accordingly, we were able to do that.” ...

Read the complete CULINARY AND SUSTAINABILITY IN THE FOREFRONT AT SDSU'S UTK ...


SUSTAINABILITY: New Kimball Dining Hall at Holy Cross Puts Sustainability in Focus

 

New Kimball Dining Hall at Holy Cross Puts Sustainability in FocusKimball Dining Hall at The College of the Holy Cross in Worcester, Mass., was originally built in 1932, and its last renovation was 22 years ago, so it was time for an update.

“It was a very traditional set-up in the dining room — all straightline service,” said Martin Dudek, associate director of Dining. “We needed to get more into the 2000s and into the station concept and cooking in front of the students. The focus of the renovation was to get it to that kind of service.”

The renovation also provided the opportunity for the operation to become more sustainable, and to use the marketing opportunity of a new facility to emphasize sustainable practices they had already been doing. “We also looked at what we were serving, what we were serving on and in and how,” he said. “We ended up looking at how we could get a little more sustainable, a little more local. We ended up going with all Homer Laughlin China because it is as local to us as china can possibly get. It is made in the United States. It is the only company left. That was a big decision we made.” ...

Read the complete CULINARY AND SUSTAINABILITY IN THE FOREFRONT AT SDSU'S UTK ...


SUSTAINABILITY: Green Directory

 

Green DirectoryThe demand for sustainable products and services in college and university food service remains very high. Students, faculty and staff have an increased interest in knowing how their schools are working to meet this demand.

Letting them know what programs you are undertaking on campus is a start, but being able to provide them with the green initiatives your suppliers have implemented will help you to broaden your students’ understanding of the total efforts you are taking on campus.

On the following pages, selected suppliers tell you what they are doing to make sure the products and services they provide are just what you need to help meet this demand. ...

Read the complete GREEN DIRECTORY ...


 

COMPLIMENTS OF THE CHEF: Michael Gueiss

 

Chris FogertyMichael Gueiss, CCC, PCIII, senior executive chef with Aramark at the University of North Carolina (UNC), Chapel Hill, always enjoyed cooking, but never thought about becoming a chef.

“It was just one of those things that wouldn’t let me go,” he said. “I planned to do other things in my life, but the urge to become a chef stayed with me through the years. I made a decision to attend culinary school at the age of 30. I was a change-of-career person. I used to be a lineman for a telephone company.”

When he first entered the Culinary Institute of America (CIA) in Hyde Park, N.Y., his plan was to own a restaurant after graduation. “Nothing could be further from that, than the career path I have now,” he said. ...

At UNC, he meets with the Student Dining Board every week throughout the school year. “I like the part of becoming part of the community here at UNC,” he said. “I like the program that UNC wants. I like the fact that local pork, local grassfed beef, local cheese — the whole sustainability part of the program — is very important to the university. I love that aspect of the business at this point.” ...

Read more About MICHAEL GUEISS ...

 


 

 



ALSO IN THIS ISSUE:

  • BREAD BASKET
    • Getting that Bang for Your Buck
  • GRAB 'N GO
    • Potsdam Opens Café
  • SEAFOOD
    • Profile: Pomona College
    • Arizona Teams with Alaska Seafood for Team-Building Event
  • AROUND THE CAMPUS
    • Saucy and Sustainable at UC Davis
    • Three Schools Pilot Starbucks Mobile Trucks
    • Poore New Director at Colorado State
  • CAMPUSWARES
  • THE BACK PAGE
    • Montréal “Vive la Différence”