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College Dining Services
College dining services refer to those meals provided for students by their college or university. Typically, students pay for these services in advance and use them at will. At nonresidential colleges, food services are provided on a pay-as-you-go basis. As the population of students attending colleges has steadily increased, college food services not only serve more customers but also present more job opportunities to both students and nonstudents. This entry explores the history and transformation of college dining services in the United States.
Early History
When the great English universities were opened in the 12th and 13th centuries, they followed the model of monastic life. According to these traditions, all students dined at one time in one dining room, formally attired in academic robes. A large ...
- Agriculture, Husbandry, and Fisheries
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- Food in Popular Media and Popular Events
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- Blogging
- Celebrity Chefs
- Cookbooks and the Publishing Industry
- Cooking Competitions
- Crowdsourced Reviews of Restaurants
- Food Fairs and Festivals
- Food in Popular Media
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- Food Writing in Books
- Ghostwriters for Celebrity Chefs
- Media Portrayals of Food Issues
- Music About Food
- Newspaper Food Columns
- Performance Art Using Food
- Recipe Testing
- Restaurant Reviews
- Social Media and Food
- Websites on Food
- Food Processing
- Food Safety
- E. coli
- Listeria
- Salmonella
- Aflatoxins
- Alar
- Antibacterial Soaps, Detergents, Dishwashing Liquids
- Antibiotics and Superbugs
- Bioterrorism
- Botulism
- Codex Alimentarius Commission
- Consistency of Food Products/Ingredients
- Consumer Trust
- Cooking Temperature Recommendations, U.S. Department of Agriculture Guidelines
- Cooking Temperatures, Minimum
- Fish Contaminants
- Food Allergies
- Food Allergies: Impact on Life
- Food Safety
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- Foodborne Illness
- Global Food Security Act of 2009
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- Hazard Analysis and Critical Control Point (HACCP)
- Imported Food
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- Labeling, Legislation and Oversight
- Locust Infestations
- Mad Cow Disease
- Religion and Foods, Requirements and Labeling
- Special Programme for Food Security, United Nations
- Standards and Measures
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- Temperature Recommendations for Cooking
- Terrorist Threats to Food and Drinking Supplies
- Toxicity Testing
- Water, Bottled Versus Municipal
- Food Science
- Government Policy and Regulation
- Alcohol Industry, Regulation and Taxation of
- Alcohol Regulations, History of
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- Cannabis in Food
- Codex Alimentarius
- Contract Laws
- Culinary Diplomacy
- Fishing Policies
- Food Aid
- Food and Agriculture Organization of the United Nations (FAO)
- Food and Drug Administration (FDA)
- Food Lobbying
- Food Sovereignty, Policy and Regulation
- Food Stamps and WIC
- Fraud
- Intellectual Property Law and Recipes
- Intellectual Property Rights
- Labeling: Organic, Local, and Genetically Modified
- Litigation Concerning Food Issues
- Microloans
- Nutrition Education
- Organic Agricultural Products, Policies on
- Protected Designation of Origin (PDO)
- Raw Milk and Pasteurization
- Restaurant Inspections
- School Lunches
- Smoking Regulations in Restaurants
- Taxation, Fat Tax
- Taxation, General
- U.S. Department of Agriculture
- UNESCO Intangible Cultural Heritage and World Cuisines
- Water Rights
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- Lactobacilli
- Antibiotics and Superbugs
- Antioxidants
- Ayurveda and Diet
- Bans on Food, Cultural and Health-Related
- Cancer-Fighting Foods
- Carcinogens and Relation of Cancer to Diet
- Cardiac Disease and Diet
- Childhood Obesity
- Chinese Traditional Medicine and Diet
- Cholesterol, LDL and HDL
- Diabetes
- Elderly Nutrition
- Fats, Role in Cardiovascular Disease
- Fats, Role in Diet
- Fiber, Role in Diet
- Food Allergies
- French Paradox
- Functional Foods
- Gluten-Free Food
- Holistic Medicine (New Age) and Diet
- Junk Food, Impact on Health
- Labeling, Nutrition
- Low-Fat Foods
- Low-Sodium Foods
- Minerals, in Nutrition
- Monosodium Glutamate (MSG)
- Nutraceuticals
- Nutrient Density
- Nutritionism
- Obesity Epidemic
- Organic Foods and Health Implications
- Packaged Foods and Preservatives
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- Rickets
- School Wellness Programs
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- Soy and phytoestrogens
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- Trans fat and Hydrogenation
- Vegetarianism and Veganism, Health Implications
- Vitamins and Other Dietary Supplements
- Xerophthalmia
- Hunger and Poverty
- Labor
- Marketing and Advertising
- Advertising and Marketing of Food
- Advertising and Marketing of Food to Children
- Coupons
- Ethnic Foods, Marketing of
- Food Advertisements in School Hallways and Cafeterias
- Food Policy Councils
- Front Groups
- Labeling and Branding, Fruits and Vegetables
- Magazine and Newspaper Advertising
- Marketing Boards
- Online Advertising
- Shelving and Product Placement
- Subliminal Advertising
- Television Advertising
- Trademarks
- Retail and Shopping
- Bakeries
- Canned Goods
- Community Supported Agriculture (CSAs), Consumers’ Perspective
- Convenience Stores
- Deli Counter in Grocery Stores
- Ethnic Grocery Stores
- Expiration Dates
- Farmers’ Markets
- Fresh Food
- Frozen Food
- Generic Brands
- Gourmet and Specialty Foods
- Grocery Stores and Supermarkets
- Health Food Stores
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- Liquor Stores
- Mobile Markets
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- Price Look-Up Codes
- Price Wars
- Self-Checkout in Grocery Stores
- Shelving and Product Placement
- Vending Machines
- Warehouse Clubs and Supermarket Loyalty Cards
- Wet Markets and Hawking
- Trade and Distribution
- Anti-Globalization Movements/Word Trade Organization
- Barter and the Informal Economy
- Distribution Centers
- Economic Cost of Western Diet
- Exports
- Fair Trade
- Federal Trade Commission
- Food Miles
- Food Sovereignty
- Grain Elevators/Hoarding and Speculation
- Imported Food
- Invasive Species
- Monopolies
- North American Free Trade Agreement (NAFTA)
- Preservatives
- Shelf Life
- Sherman Antitrust Act
- Smuggling
- Storage and Warehousing
- Supply and Distribution Networks
- Tagging and Tracking Foods From Origin to Point of Retail Sale
- Tariffs
- Underground Economies
- Values-Based Food Supply Chains
- World Trade Organization
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