Source: The Atlanta Journal - Constitution

By Laura Raines


Courses like accounting and management principles may help students get a job, but they aren’t likely to rank among the most memorable college experiences. It’s more likely to be late-night pizza parties, an amazing spring concert or playing for an intramural flag football team that student will remember.

Source: Athens Banner-Herald

By UGA News Servicepublished Tuesday, November 20, 2012


For one day every school year, the University of Georgia dining commons change out their menus, swapping familiar recipes for tastes a little closer to many students’ hearts. This year’s Taste of Home will be no different when family flavors roll onto plates Nov. 29 during breakfast, lunch and dinner.

Source: better way to

by Marti  in Tips and Tricks, Uncategorized

Source: The Red & Black

Posted: Tuesday, October 2, 2012 12:00 pm | Updated: 9:25 pm, Wed Oct 3, 2012.


The University is not only top ranked for its football team — it was also ranked No. 16 on The Daily Meal’s “52 Best Colleges for Food in America” list.

Source: Online Athens - Athens Banner Herald

By UGA News Servicepublished Monday, August 13, 2012

Athens, Ga. – University of Georgia Food Services has received the grand prize from the National Association of College and University Food Services, or NACUFS, in the Loyal E. Horton Dining Award contest for best residential dining concepts.

Source: The Red and Black

By UGA NEWS SERVICE on May 9, 2012

University Food Services has received a gold Loyal E. Horton Dining Award for residential dining concepts and honorable mention for catering–online menu from the National Association of College and University Food Services.

Named for a NACUFS founder, past president and innovator, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning and new dining concepts, and provide an avenue for sharing ideas and creative presentation in campus dining services.

Source: Southeast Food Service News

Value and variety are the driving forces behind the food service operations at the University of Georgia in Athens. Executive director J. Michael Floyd (left) says making students happy keeps participation in the voluntary program high. There are innovative menus, on-trend themes, and special events like the popular “Taste of Home” program, in which students’ parents submit recipes that may find their way onto menus.

By Liisa Sullivan

Source: The Red and Black

By Taylor West on April 22, 2012

At the end of the day, after University students have enjoyed all the Snelling pizza they can manage, three or four 30-gallon trash cans come out of University dining halls each day.

But Jeanne Fry, the director of food services, said things could be worse considering the 8,600 meal plan customers they accommodate on a regular basis.

Source: The Red and Black

By RAISA HABERSHAM on April 5, 2012

Plans to demolish Bolton Dining Commons and erect a 67,000 square foot building costing $26.7 million at the corner of Lumpkin and Baxter streets have been in the works since January, according to documents obtained by The Red & Black.

Source: Athens Banner-Herald

By Lee Shearer March 20, 2012

Bryan Haymans will be cooking Thursday.

Instead of preparing a dish for 5,000 diners, however, the University of Georgia Food Services chef will be cooking for three very important people — the judges for the Culinary Challenge at the National Association of College and University Food Services Southern Region Conference.