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Catering handbook features Miami

Miami is cited frequently in a new book Catering on Campus: A Handbook on Catering in Colleges and Universities.

Written by Paul Fairbrook and published by Coleman Publishers, the 411-page book is designed to be an authoritative guide for university food service professionals.

Among the Miami employees quoted are Don King, catering manager; Marijo Nootz, director of the Shriver Center; and Bill Moloney, director of dining. The book also refers to many Miami policies and guidelines, ranging from refunds to instructions on setting tables. In addition, a number of Miami marketing pieces are reproduced.

“Paul Fairbrook is well known in the college food service arena,” said Nootz, explaining that he, along with Richard Bystrom, the first director of Shriver Center, were two of the university food service professionals that formed the National Association of College and University Food Services in 1958.

“We were very honored to be included in his book,” she said.

Date Published: 12/09/2004
Volume: 24   Number: 18

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