Jodi R. R. Smith of Mannersmith Etiquette Consulting talks about the importance of teaching meal etiquette to students. CLICK HERE for tips and information on her etiquette programs, which have been implemented at institutions such as Middlebury College.

Princeton University Dining Services brought Chef Patrick Concannon from Francesca's of Chicago to Forbes College Monday as part of the "Great Chefs of Chicago" series. CLICK HERE for details.

NACUFS has arranged a special tuition discount with catersource for their 14th Annual Conference & Tradeshow in Las Vegas, January 23-26, 2006. Over 60 culinary and business sessions especially for catering departments await those who attend.

CLICK HERE and use PROMOTION CODE 10495 when registering online to save $155 off the regular tuition. For questions please call (800) 932-3632.

One of the most popular segments each year at the C-Store
Pre Conference Workshop is the Best in the Business awards presentation. Winning C-stores are featured in a video showing what they did that made them the Best in the Business, and how they accomplished their goals. CLICK HERE & get your copy of the 2005 C-Store "Best in the Business" video today!

NACUFS President Sharon Coulson and Past President Mona Milius were among the 44 foodservice association leaders awarded 2005 Doctorate of Foodservice (DFS) medallions from The North American Association of Food Equipment Manufacturers (NAFEM). CLICK HERE for more information.

The 2004 results of an ongoing proprietary study by the Almond Board of California of 850 operators drawn from all segments revealed that 73% of all foodservice operations use nuts, and 47% of all operations use almonds. The number of operators using almonds increased 8% from 2002, driven by demand for healthier and vegetarian menu options, as well as attention-grabbing research that shone the nutrition spotlight on almonds. CLICK HERE for more details on this study.

The Women's Foodservice Forum wrapped up its second annual Executive Women's Summit (EWS) October 16th - 18th in Chicago, Illinois. More than 120 of the foodservice industry's most senior level executives attended the event to convene and work together to help each other achieve their professional development goals. CLICK HERE for details on the summit.

Dining Services at Phillips Exeter Academy has recently been featured in several publications for their focus on fresh produce and re-vamped meal plans. Check out these articles by CLICKING HERE.

The National Restaurant Association Educational Foundation (NRAEF) has teamed with the Multicultural Foodservice & Hospitality Alliance (MFHA) to support restaurant and foodservice industry diversity efforts and the development of its future leaders by awarding five undergraduate students with $2,000 scholarships to further their education in the industry. CLICK HERE for more information.

Results are in for the sixteenth annual Florida Tomato “Best of the Best” recipe contest for culinary students. Stuart Tracy, from the Charleston campus of Johnson & Wales University, took top honors with an inventive tomato dish. CLICK HERE for details.

Sauerkraut sales are going through the roof, with some Midwest stores reporting an 850% spike just last week on a recent report that scientists at Seoul National University successfully used Kimchi Sauerkraut to treat chickens infected with Avian Flu. CLICK HERE for details.

Flavors from around the world come to the Finger Lakes this semester as Cornell proudly welcomes Adam's Mountain Café of Manitou Springs, CO, for the Fall 2005 Cross Country Gourmet Series. CLICK HERE for details.

J. J. Keller & Associates, Inc. has just introduced Security Awareness: First Line of Defense™, a new training program designed to raise food security awareness among employees and explain the contribution they can make to keeping their company and their jobs secure. CLICK HERE for more information.

J. J. Keller & Associates, Inc. has just introduced its Health & Wellness Awareness Kit, a new program designed to help human resources managers educate employees on healthy lifestyles and wellness. CLICK HERE for details.

CLICK HERE for details on ORGANIC, INC: Natural Foods and How They Grew, the definitive book detailing the history, business, marketing, and continuing growth of the $12 billion organic food industry by business journalist Samuel Fromartz.

CLICK HERE to check out the recent Time Magazine on article on how locally grown food is the latest student cause.