In a glass of their own

May 3, 1996

The extremely hard behind-the-scenes work that has gone into making Strathclyde University's bicentenary a success may not be generally recognised. But the university newsletter is at least giving proper recognition to Roy Cook, director of residence and catering services, and members of the staff wine club committee who were obliged to take part in "much arduous wine tasting" before giving the seal of approval to a bicentenary burgundy and sauvignon blanc.

Please login or register to read this article

Register to continue

Get a month's unlimited access to THE content online. Just register and complete your career summary.

Registration is free and only takes a moment. Once registered you can read a total of 3 articles each month, plus:

  • Sign up for the editor's highlights
  • Receive World University Rankings news first
  • Get job alerts, shortlist jobs and save job searches
  • Participate in reader discussions and post comments

Have your say

Log in or register to post comments