As you prepare for a very busy fall semester, recruitment remains one of the largest hurdles you face in a continuously changing environment. Filling open positions, ranging from students to managers to directors, and competing with other local foodservice operations will continue to be a challenge. Randolph Carter, director for human resources, University of Georgia; T. Hamari, manager of employment operations and training, Northern Michigan University, and Paul Pena, talent and acquisition consultant, University of California, Riverside share their perspectives.
Retail operations have been impacted by the COVID-19 pandemic, just as all areas of collegiate dining have. Adjustments to food courts, c-stores, and other retail locations have been required. In response, campuses have had to implement safety changes such as new signage, plexi-glass, changes to self-serve, and new cleaning protocols. Jason Arnett, manager, food court and coffee bars, Johnson County Community College; Donna Morris-Powell, director for retail operations, North Carolina A&T State University; and Jeffrey Palmer, director of dining, culinary, and markets, University of California San Diego share their perspectives.