Chapter Eight

Nutrition Education Programs
Nutrition education is now required in the nation’s school lunch program. The food pyramid was developed as a part of this effort.		320		3

Colleges and Universities Page Object.

College and university foodservice operations are complex and diverse. Residence halls, cafeterias/student unions, faculty clubs, sports concessions, conferences, convenience stores, administrative catering, and outside catering are the major components of this segment of non-commercial foodservice.	320		4
On-campus dining can be a challenge because the clientele lives on campus and eats most of its meals at the campus facilities. Students, faculty, and staff often become bored with the surroundings and the menu offerings.	320		4
Budgeting, in such operations, is simplified because the on-campus students have already paid for their meals and, therefore, numbers are easier to forecast.	320		4
College foodservice operations tend to offer students a variety of meal plans. Rather than the old “board plan,” where students paid one fee for all meals – whether they ate them or not, many schools have adopted a pre-paid credit plan, where students pay a dollar amount up front, and as they eat meals over the course of the term or school year, the dollar amount of each meal is subtracted from the student’s account.	320		4
Student Unions
The college student union offers a variety of managed services that cater to the needs of a diverse student body. Among services offered are cafeteria foodservices, beverage foodservices, branded quick-service restaurants, and take-out foodservices.	322		4
Offering a diverse menu at a good price is very important to the success of campus operations. Like public schools, some college campuses have opted to allow restaurant chains to open on campus. The restaurant pays fees, either to the contract food company directly or to the college. Offering take-out service is another trend developing in college foodservice.	323		4