>>20862586>the food >excuse me?On our campus we had a few things happening that made the food so good.
>Agricultural school that provided farm fresh ingredients to campus>Hotel and restaurant management was a degree and we had FCA (Future Chefs of America)>Food was considered a service, not a profit centerThose three factors meant that most of the cost of providing food to the students meant that we were being fed farm fresh ingredients in an environment where providing the best meals was the goal. Every year there was a contest for the hotel and restaurant management students designed a new eatery (38 last time I checked) that focused on serving up the best possible food they could on a budget that ran in the black. The food was so good that freshman 40 was the standard on our campus.