Most colleges offer an online version of the course catalog—but many aren't taking advantage of the connectivity and smart technology available. Here are actions to advance the academic catalog.
A growing number of colleges and universities are creating vegetarian, vegan, gluten-free, allergen-friendly, kosher or halal menus as part of their dining programs. Here’s how they are cooking up these options.
Marylouise Fennell, former president of Carlow University, and Virginia Wesleyan President Scott D. Miller discuss using social media platforms as a cost-effective way to reach your target audiences while promoting your institution's brand. Those who don't employ social media are missing out on ways of communicating efficiently and quickly to stakeholders. What's not to "like"?
From unveiling a new resource on the status of race and ethnicity in higher ed (ACE) to reporting on college enrollment (NASFAA), here is the latest higher ed association news.
