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lunches and baguetes to traditional British fayre, Indian, Mexican and Chinese meals, and tempting pasta dishes.” The benefits of universities expanding their menus in this way are two-fold: not only does it give British students the eclectic cuisine they demand, but it also makes international students feel catered for – even though they’re probably just as keen to sample good old British fish and chips as British students are to tuck into some Thai green curry. Another challenge for university
caterers in the modern age is accommodating special diets and even different religions. The publication of books like Student’s Gluten Free Cookbook For Dummies reflects the growing demand for cuisine with a conscience, and Kansas State University in the US is just one college whose focus has expanded accordingly. Responding to a study by The National Association of College and University Food Services In America, a spokesman said: “Each of our dining facilities has a registered dietitian on staff, who can coach the students with meal selections and help them to determine which menu items are appropriate to meet their dietary needs.” Meanwhile, Beijing Normal University
in China is among the institutes that provide for the needs of different religions, in this case offering a Muslim canteen specifically for Islamic teachers and students. This can only enhance the
University’s reputation as an equal-rights facility, which will ultimately encourage a wider spectrum of students to enrol there. Of course, implementing the
aforementioned strategies is easier said than done, and there are a number of obstacles to overcome to make them work. For one thing, with students in Britain now facing an eye-watering average bill of £50,411 for a three-year course (including tuition fees, living expenses and spending money), there is increasing pressure on universities to lower costs for necessities like food and drink. According to the Student Eats survey, pricing is the primary consideration when buying meals, with 87% of respondents citing it as an important factor. Then there’s the challenge of providing good-quality food for large numbers of people: a recent poll in Germany found that 85% of students
in the country eat at on-campus dining halls several times a week, while catering for conferences and functions can mean feeding a thousand hungry mouths at a time. All of which needs to be achieved in a way that’s cost-effective for the caterer. If ever there was an authority on
providing food for large numbers of people, it’s Professor David Russell of corporate-catering consultancy The Russell Partnership. Commissioned to create and deliver the food strategy for the 2012 London Olympics, the company provided a staggering 17 million meals in 26 days. So he’s more than aware of the need to operate quickly, while maintaining high standards of food hygiene and quality. “According to recent research, the average diner will wait just under 16 minutes before leaving a restaurant after not being served,” he tells University Business. “This demand-led behaviour can be seen
carrying through into meetings, functions and conferences, where time is critical.” Professor Russell highlights a number of measures that are being implemented across the board to speed up service, including mobile pre-ordering for tables/ wines, and mobile and cashless payment. The challenges faced by modern-day
university caterers are, indeed, many – as the celebrated Austrian chef Wolfgang Puck once asserted, “A good chef has to be a manager, a businessman and a great cook.” But strike the right balance and you could be dining out on the results for years. UB
Images: © Deposit photos
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