As colleges and universities welcome back students to their campus after dismissing students early in the spring due to Coronavirus Disease 2019 (COVID-19), the National Association of College & University Food Services® (NACUFS) has published a resource guide to assist collegiate foodservice operators as they resume operations under new foodservice delivery models.
COVID-19: Assuring Customer Confidence – A Guide for Collegiate Dining focuses on the importance of communicating effectively, the strategies to deploy the communications, and a variety of resources from industry partners. Topical areas in the guide include staffing, service models, dining room and kitchen infrastructure, purchasing, receiving and storage practices, catering and events, sustainability, innovation, new technologies, customer care, COVID-19 reporting, financial modeling, and more.
The digital guide will be continuously updated as the COVID-19 environment continues to evolve and is available in the NACUFS Store. The guide is available to all collegiate foodservice professionals regardless of NACUFS membership
|Quick email links:
|January 19 - 20, 2021||Operator Roundtables|
|January 21 - 22, 2021||Foodservice Directors Symposium|
|February 28 -
March 2, 2021
|Midwest Regional Conference|
|March 8 - 10, 2021||Mid-Atlantic/Northeast Regional Conference|
|March 22 - 24, 2021||Continental/Pacific Regional Conference|
|March 29 - 31, 2021||Southern Regional Conference|