College dining survival amidst the pandemic might be summed up in three little words: grab and go. Find out what that means at Virginia Tech, where a grab-and-go marketplace is handling the new demands of campus dining.
With a combination of in-person and online courses, campus life will be very different this fall at Oregon State. Executive Chef Jaime Herrera and the food service team are prepping for mobile ordering, a streamlined menu and a different way to...
College chefs from UC Riverside and Ohio State University discussed how to package tricky items and draw students in with mobile app options while social distancing.
For students returning to the Boston College campus, dining will look different. Executive Chef Frank Bailey outlines realistic plans that still leave room for the culinary creativity the program is known for.
A Food Management Back to School session deals with the future of the college dining hall with panelists Jill Horst of the University of California-Santa Barbara and Bryan Varin from the University of Georgia.
Here are some of the submissions from the College/University community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped up during the coronavirus crisis this spring.
In a back-to-campus season different from all others, the always-pioneering dining program at UMass is developing a plan with an eye on convenience, value and above all, the one-of-a-kind dining experience this program has become famous for.
