Learning Resources

Abstract: Over the past year, the hospitality teams at Yale University and the University of Connecticut (UConn) have had to rethink their dining operations, shifting to a transactional approach to continue supporting student wellbeing. The two universities faced very different challenges: UConn, as one of the country's largest self-operated food service programs, focused on maintaining diverse options; Yale, as a transformational organization, committed to table gatherings and healthy, locally-sourced food. This session will explore how these programs have adapted to the current crisis and what their experiences teach us about the future of campus food service.

Abstract: As mid-20th-century buildings reach the end of their service life, academic institutions are confronted by the challenge of renovating them while they remain partially occupied. When appropriate swing space is unavailable, or when there is no potential for vacating a building completely to allow renovation to occur more efficiently, a phased approach becomes necessary. The consequences of committing to phased renovation, however, are not only logistical, but also financial, programmatic, and technical. Through analysis of phased renovation projects across multiple building types, one can extract best practices for planning, design, and construction to mitigate many of the most common challenges.

Abstract: Renovating campus buildings that are partially occupied is a frequent challenge. Planning and executing an efficient phased renovation optimizes resource use and minimizes disruption. This presentation will focus on lessons learned in three case studies of phased renovations, comprising mid-20th century science and humanities buildings as well as student housing. You will learn about best practices from projects across multiple building types as well as examine planning methodologies, design processes, and technical challenges for broader applicability.