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.
C. Dennis Pierce
Continuing Education Units: AIA LU/HSW 1.0 Unit (SCUPN21C1113) | AICP CM 1.0 Unit
Recorded March 19, 2021.
Member Price: $35 USD | Non-member Price: $50 USD
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