The association's quarterly magazine with feature articles on the college food service industry.
Areas covered include catering, residence dining, and cash operations.
The Journal specializes in original research pertaining to college food services. Published annually in partnership with The School of Hospitality Business at Michigan State University and sent to voting delegates, selected libraries, allied associations, and HRI schools. The Journal also appears on the association's web site. Available to participating member institutions only. A self-diagnostic tool for evaluating college food service departments in areas such as planning, marketing, operational controls, human resources, menu management, purchasing, food safety and more.