Michigan State University asks for help from faculty in mess rooms

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In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting on-site catering.

Here’s your list for today:

  1. Michigan State Calls on Faculty and Staff to Participate in Staff Dining Rooms

An email sent to Michigan State University Deans, Trustees and Presidents by Vennie Gore, Senior Vice President of Residential and Hospitality Services / Auxiliary Businesses, urged faculty and staff to volunteer at no additional pay in schools. refectories. “As you know, like other schools and universities across the country, culinary services are experiencing serious staff shortages,” Gore wrote. “Lots of companies across the region and across the country are hiring, and we are all competing for the same talent available.” To alleviate the shortage, Residential and Hotel Services also asked 132 full-time employees of the department to work eight hours per week. dining rooms and reduced dinner and weekend hours in some residences, closing some rooms to the general public and completely closing others.

Read more: MSU asks faculty and staff to volunteer in mess halls

  1. School district advises cafeteria staff to throw out sloppy meals

Following the posting of a series of photos of less than appetizing meals served in its mess halls, the New Jersey Town of Paterson School District told its 190 cafeteria employees that if they overcooking a meal or covering up a recipe, they should “throw it out.” Don’t serve it, ”Superintendent Eileen Shafer said at a recent education board meeting. His six-step plan to solve the district’s lunch problems also includes retraining each cafeteria employee while principals monitor the food served on the meal trays, reviewing the food procurement process, launching surveys of students about their lunch preferences and creating a new advisory committee to develop menus and “ensure meals are presented in an attractive way,” she added.

Read more: ‘Throw it. Don’t serve it ‘: Paterson’s failed school lunches to throw away

  1. Kent State reports impact of pandemic on income from housing and food services

Kent State University (KSU) has lost nearly $ 28.1 million in reimbursements and income for student accommodation and meals through June 30 this year due to closures and restrictions related to the pandemic, KSU President Todd Diacon said in a financial update email recently sent to the KSU community. . Diacon, who started sharing the university’s financial updates two years ago in an effort to create more transparency, also reported that the Kent campus auxiliaries, who operate the university culinary services and the department Intercollegiate Athletics, saw their revenues decline by nearly $ 7.6 million for the year. 2021 of its budget of $ 47.3 million. “The main drivers of this shortfall were university accommodation … and university culinary services … with a budgeted occupancy rate of 72% for the year, while the actual occupancy rate was 62. % in the fall and 48% in the spring, ”the statement said. declared.

Read more: President Todd Diacon announces financial summary for coming year as registrations tend to decline

  1. Downtown Cincinnati office towers provide lobby food market

The owners of the Omnicare Center and the neighboring Atrium Two building, two of the largest office buildings in downtown Cincinnati, plan to renovate the lobby of the buildings to include a large food market designed to make them more appealing to consumers. workers when they return to the office. The market, which will be operated by FM Top 50 contract company Parkhurst Dining, is expected to open in June 2022.

Read more: The owners of 2 office towers will open a food market in the city center

  1. In Belgium, avoid hospital food …

According to a report by the Flemish TV channel VTM, which conducted a study in which half of the participants received freshly prepared meals and the other half hospital food, consuming hospital meals in Belgium leads to a measurable decline in health. The ten people who ate the hospital food suffered loss of appetite and listlessness after just two weeks while losing an average of 1.5 kg, most of which was muscle mass, and their iron levels dropped dramatically, so much so that they had continued to eat food in the hospital for six weeks, it could have resulted in anemia, according to the study.

Read more: Hospital food makes you sick, Belgian study finds

Premium: Viewpoint: Prioritizing Food Safety as Students Return to Campuses

Contact Mike Buzalka at [email protected]


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