Tearoom Herb Garden (Posted on 12/2/2013)
With support from ISU Extension and Outreach, students are using fresh produce and herbs from the Tearoom Herb Garden, located outside MacKay Hall.
Teaching with New Technology Showcases ISU Expertise (Posted on 8/7/2012)
Several Iowa State University food safety faculty members collaborated with visiting Professor Dr. Aura Daraba University of Galati in Romania to present the webinar Assuring Food Safety in Foodservice Systems: A Managerial Approach.
Iowa State Faculty connecting with Lego League! (Posted on 11/15/2011)
Food Safety is the theme of the 2011 Lego League Challenge. Given the world-wide reputation of Iowa State University in this area, no surprise faculty in Research and Extension are receiving many requests for expert advice.
Growing Farm to School Programs in Iowa (Posted on 4/4/2011)
Over 50 members from 13 District Farm to School Teams gathered on March 10th to consider strategies for increasing local food activities.
SafeFood© in Costa Rica: Collaborations with Hospitality Program Graduate (Posted on 2/24/2011)
HRIM Extension Specialist Catherine Strohbehn and Food Safety Project Coordinator Janell Meyer, in collaboration with former Foodservice and Lodging Management graduate Dr. Paola Paez, presented an invited short course to dietitians, industry professionals and graduate students at the University of Costa Rica.
SafeFood© Motivators – Workshop Training (Posted on 12/22/2010)
Over 40 managers representing 23 retail foodservice operations helped the Food Safety Project Team “roll out” a SafeFood© Motivation Toolkit on October 26, 2010 at the Memorial Union of the Iowa State University Campus.
SafeFood© Main Street (Posted on 9/9/2010)
ISU Extension specialists Catherine Strohbehn and Renee Sweers partnered with Vangie Cowen, City of Marcus’ Iowa Main Street Community representative and Director of Marcus for Progress program, in a project to offer food safety training to all foodservices in Marcus.
Pool to School: City of Ames Furman Aquatic Center Partners with ISU (Posted on 9/9/2010)
Dietetic Intern Laura Kimm recently spent part of her Community rotation assignment at the pool! Nice work, especially on a beautiful summer day. But she wasn’t just splashing around – Laura was discussing healthy items for inclusion on the Furman Aquatic Center’s Concession Stand Menu.
Tearoom Students Engaged in Team Nutrition Project (Posted on 4/15/2010)
Students in the Tearoom will be testing new “chef inspired” standardized recipes this spring. Some new items appearing on the menu this spring include Fish Tacos, Chicken Chipotle Burrito with Pineapple Mango Salsa, Broccoli Frittata, White Chili, and Honey Mustard Deli Wrap.
Food Safety Education Conference Attendees (Posted on 4/7/2010)
HRI Faculty Susan Arendt, Lakshman Rajagopal, and Catherine Strohbehn and Food Safety Project Coordinator Janell Meyer participated in the 2010 Food Safety Education Conference in Atlanta, Georgia, held March 24-26.
Do Healthy Options Sell? (Posted on 12/6/2009)
It is certainly good news for restaurants and other foodservices when people dine out frequently. As we get closer to the New Year and the frequent resolution by many to “Eat healthier”, offering healthy menu options could give your operation a competitive advantage. So, what is meant by a healthy option?
ServSafe® Success (Posted on 11/8/2009)
For instructors teaching certification courses, such as the National Restaurant Association’s ServSafe® food safety class, having ALL students earn a score high enough to qualify for the 5-year certification is unusual.
How to Get Customers Through Your Door and Generate Sales (Posted on 10/22/2009)
In a time of high costs and low revenue in the foodservice industry, creativity is called upon to help get customers through your doors and eating your food. We are in a slump, but to many, eating out is considered a necessity. Use these tips to help get and keep your customers!
Any Time, Any Place, Any Pace Learning (Posted on 5/7/2009)
Food safety is a concern for all retail operations and a HACCP plan is an excellent tool to mitigate risks of food borne illnesses. Enroll in ISU's web-based, non-credit course to gain knowledge and information to help set up a HACCP plan for foodservice organizations.
Yucatán Dinner - May 2, 2009 (Posted on 4/27/2009)
The Iowa-Yucatan Partners of the Americas is hosting Chef Minelia Romero and her daughter Paulina Espinosa from Mérida, Mexico for a return visit to Iowa. As part of the exchange, Chef Minelia and Paulina will work with graduate student and Chef Allen Ortiz and Extension Specialist Catherine Strohbehn in organizing a Yucatán Dinner on Saturday, May 2nd at the Joan Bice Underwood Tearoom.
Yucatan Cuisine (Posted on 12/5/2008)
Over 120 people enjoyed traditional Yucatan cuisine prepared by Chef Minelia Romero, her daughter Paulina Espinosa, and Chef Allan Ortiz, a graduate student in the Foodservice and Lodging Management Program at ISU.
Local Foods Featured in HRIM Quantity Food Production Laboratory (Posted on 9/30/2008)
The Joan Bice Underwood Tearoom is proud to feature local Iowa foods during the fall season. The Hotel, Restaurant and Institution Management Quantity Food Production Laboratory and HRIM Extension have partnered to bring some of Iowa’s harvest to your table as part of Iowa State University Farm to ISU program. This is one way to support Iowa food producers.
School Health Environment (Posted on 4/19/2008)
Everyone affiliated with a district has a contribution to make to the health environment of the school - administrators, board members, teachers, staff, students and parents. The research is clear that the school health environment impacts academic learning.
Culinary cultural exchange (Posted on 3/19/2008)
Catherine Strohbehn, HRIM Extension Specialist showed Yucatecan Chef Minelia Romero Mendoza and her daughter Paulina Espinse Romero the Joan Bice Underwood Tearoom as part of a cultural exchange between Iowa and Yucatan, Mexico.
SafeFood© Blog is launched! (Posted on 12/17/2007)
The Iowa State University Food Safety Project is launching a Blog for those interested in safe food. Bloggers include experts across the food chain representing various departments.
ISU Sustainable Dining Day (Posted on 11/7/2007)
Sustainable foods will be featured in the Joan Bice Underwood Tearoom as well as other ISU Dining venues on Wednesday, November 14th, 2008. The Joan Bice Underwood Tearoom menu will feature ham from Iowa Farm Families network.
Local Foods Featured in HRIM Quantity Food Production Laboratory (Posted on 10/1/2007)
The Joan Bice Underwood Tearoom is proud to feature local Iowa foods during the month of October. The Hotel, Restaurant, and Institution Management Quantity Food Production Laboratory and HRIM Extension have partnered to bring some of Iowa's harvest to your table as part of the Iowa State University Farm to ISU program.
HRIM Extension Launches New Web Site (Posted on 9/25/2007)
Hotel, Restaurant and Institution Management (HRIM) Extension has launched a revamped Web site that provides information and educational resources for those interested in hospitality organizations. The Web site can be found at www.extension.iastate.edu/hrim.
September is National Food Safety Education Month (Posted on 9/24/2007)
Iowa State University Hotel, Restaurant and Institution Management unveiled a new Web page to promote handwashing to school-age children just in time for National Food Safety Education Month®.
ISU researchers receive $509,252 grant to improve food safety practices (Posted on 9/12/2007)
A team of Iowa State University researchers were recently awarded a $509,252 three-year grant to investigate what motivates retail foodservice employees to follow safe food handling practices. The grant was awarded by the United States Department of Agriculture Cooperative State Research, Education and Extension (USDA CREES Project Number 2007-52220-03806).
ISU Food Safety Team Conducts Training (Posted on 9/4/2007)
Members of the Food Safety Team conducted training sessions this summer and fall at restaurants, schools, child cares and assisted living foodservice operations as a part of the current USDA/CSREES funded project - Impact of Employee Training on Mitigating Contamination in Retail Foodservice Operations.
Summer Food Service Shortcourses (Posted on 5/14/2007)
The new summer shortcourses for Iowa school foodservice managers begin June 26. Classes being offered in 2007 include: Manager's Update, Financial Management, Advanced Manager, Using the Food Buying Guide and New Manager Orientation.