King, Paul
November 2008
FoodService Director;11/15/2008, Vol. 21 Issue 11, p12
Trade Publication
The article explores some ideas for food service management. Gary Brautigam, director of dining services at Gettysburg College-Pennsylvania, claims that they keep a countertop refrigerator stocked with gluten-free items. Mary Lou Kennedy, director of dining services at Bowdoin College-Maine, explains her idea of introducing students to the head and assistant chefs. Tamara Sells, director of dietary operations at Rocky Mountain Care-Utah, describes their Soup of the Day program.


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