Operations

The dining team at the World Bank is looking to tailor its menu and cut down on dining rooms as a step to reopening after coronavirus shutdowns.

During peak coronavirus demands on local institutions, the university stepped in to help meet demand by healthcare workers.

Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.

Debra Ryan of Oakland Rehabilitation & Healthcare Center shares her story of keeping up with regulations and dealing with death during the COVID-19 pandemic.

Caring for the elderly has taken on new dimensions since the global pandemic hit. Find out how challenges are being met, from procurement to menus to staffing.

The college has about 750 students still on campus but residence hall occupancy could increase if recovered patients are housed in the dorms.

Ecolab manager offers advice on methods and protocols in off-premise food amid the coronavirus pandemic