With colleges closing campuses and shifting to remote learning, college dining services also have to adjust. Some students still remain on campus so the departments have had to ensure they can safely serve those students. We speak with three college dining directors on how they’ve made operational and menu changes to serve campus during the pandemic and how they are dealing with workforce issues.
In this webinar from Food Management and sponsor Nutrislice, the three dining services directors on the panel are: Kirk Rodriguez, managing director of hospitality services at Texas Tech University; Rahul Shrivastav, executive director at Indiana University; and Ted Faulkner, director of dining services at Virginia Tech.
The panel discusses setting up delivery programs, dealing with workforce issues, the change in menus takes a look into what the fall 2020 semester will look like for college dining programs. This session is available on demand.
