Best practices for colleges and universities
Sign up for our webinar on campus dining
It's a new year, and the nation's institutions of higher education are back in session. Feeding hundreds of thousands of students every day takes a huge amount of planning, organization, and effort – and much of it has to do with staffing. Whether your institution handles its own food service and catering or contracts them out, this webinar will offer valuable tips for making your facilities and events shine.
Our own chief economist will be joined by a panel of expert practitioners on January 23 at 1 pm EST for an informative and educational discussion. They all have deep experience in campus dining:
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Tanya Delisle, Director of Catering, Colleges of the Fenway Dining – Tanya has more than 15 years of hospitality-related experience with a focus on restaurant and university dining. She oversees catering for Sodexo at the Massachusetts College of Art and Design, the Massachusetts College of Pharmacy and Health Sciences, and the Wentworth Institute of Technology in Boston. |
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Suzanne Paltz, Director, PantherDining at Georgia State University – Suzanne supervises the three main dining halls, retail, catering, and athletes' training table. She has instituted a four-week menu cycle and also led the campus dining halls in using eco-friendly alternatives in the reduction and composting of food waste and recycling. |
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Jeff Weissinger, Assistant Director for Operational Effectiveness at Vanderbilt University – A veteran of Compass, Sodexo, and Aramark, Jeff focuses on enhancing the efficiency and performance of campus dining operations, overseeing quality control, process improvement, staff training, and implementing innovative dining solutions. |
Making every event and facility a success
We're going to take you through the best practices for campus dining from start to finish, beginning with planning and then going through implementation to continuous improvement. Here are some of the topics we'll take on:
Getting the foundations right
- When should the annual hiring cycle start for university dining
- What's the best way to combine permanent employees, student workers, and temporary workers
- When do seasonal peaks in demand occur, and how should the staffing mix change
Day-to-day
- How much should a facility be able to flex its staff for a special event
- How to deal with students dropping out of the staff during the year
- What are best practices for scheduling on a weekly basis
Preparing for the future
- How new trends in nutrition and student life interact with staffing decisions
- What long-term changes in the labor market are affecting university dining most
You'll also have the chance to ask your own questions during our Q&A. Whether you're a catering specialist, a dining hall manager, or a director, you'll be sure to come away with useful insights from these experts. Sign up today to reserve your place!
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