Best practices for colleges and universities
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:
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
- 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!