C O L L E G E & U N I V E R S I T Y
Fresh Food Company at William & Mary
Aramark unveils newly renovated Commons Dining Hall
College Student Eating Habit Survey
odeled after a European marketplace, the newly renovated Commons dining hall at the College of William & Mary features authentic foods from around the world. Built in 1965, The Commons is the largest and only freestanding dining facility on campus. After forty years without any major updates, The Commons recently underwent a complete overhaul of the interior, with contract operator Aramark putting its Fresh Food Company concept designs into place , complete with new equipment and a signiﬁcant ...view middle of the document...
..there is a huge population
that cares about what they put in their bodies.”
—Fedele Bauccio, CEO of Bon Appetit Management Co., Palo Alto, CA, which serves only natural beef at cafes on college and corporate campuses in 26 states.
shoppe and ice cream bar. The menu encompasses a wide variety of dishes; typical offerings include blackened tuna, chicken provincale, MoroccanBrazilian roasted pork and spicy arugula pasta—to name a few. “Campus dining has come a long way in recent years. The Fresh Food Company is simply another step in the evolution of campus dining,” says Doug Short, design development director of Innovative Dining Solutions for Aramark. The space itself has been designed to be a lively, comfortable meeting place for students and faculty alike. A reserved dining room was added. Accompanying the Fresh Food Company in the Commons is a Java City Cyber Café and mini C3 Convenience Store. The $11.5 million renovation began in March 2005. Construction was completed in September 2005.
73% of the students either agree or strongly agree that they like to cook. 67% believe cooking their own food to be healthy. 66% cook at home to save money. 65% like to cook at least once a week, while 35% either do not or rarely cook. 65% use convenience products when cooking, while 17% do not. 61% enjoy the creativity and adventure of cooking. 54% cook using recipes. 47% like to experiment with food and do not follow recipes when cooking. 30% consider reheating a frozen meal to be cooking, while 56% do not.
What makes a B e s t O n s i t e C o n c e p t ? FM seeks 2006 competition nominations — See page 81
WWW.FOOD–MANAGEMENT.COM / NOVEMBER 2005
H E A L T H C A R E
DVD Promotes Heart Health
Robert Wood Johnson University Hospital creates “Healthy Heart, Healthy You”
nutrition to easy Providing properinthe hospital,patients is hapwhen they are the but what pens once they leave hospital? Teaching patients proper nutrition post-discharge is a top priority for the clinical nutrition staff at Robert Wood Johnson University Hospital, New Brunswick, NJ. “We’re always looking for creative ways to teach nutrition to patients with special diets,” says Susan George, assistant “We’re always director, clinical looking for creative nutrition. “We have a very high ways to teach turnover of carnutrition to patients diac patients and with special diets.” it’s difficult to catch them in a timely manner. We thought it might be even more effective if we gave them something to take home and watch.” The DVD, which started as a Power Point presentation, teaches patients proper nutrition at home. The DVD program, dubbed “Healthy Heart, Healthy You” has been up and running for nearly a month. “The people who have received the DVD love it,” says George. “It’s both effective and efficient.”
Always on the Menu
By Betty Perez HFM National Society for Healthcare Foodservice Management Member...