Last updated: 6/3/2020 @ 10:10 a.m. EST
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Given the rapidly changing environment surrounding COVID-19, NACUFS has gathered content shared via the Discussion List (DL) and complied them under subject headings. Continue to send items to the DL or email us.
This page will be updated on a continual basis. The following will guide NACUFS:
Preliminary plans for some of the typical fall semester events with social distancing measures, but these are subject to change; weddings scheduled but waiting to see what the future holds.
Charged staff to come up with ways to re-introduce ourselves to the campus when students return.
Other options/considerations for catering include:
This topic is starting to develop.
This topic is starting to be developed.
We started a program called “Take us Home” approximately a year ago. Our goal was to provide family-style meals that faculty/staff and students could take and reheat without having to prepare anything themselves. We started with four fully composed meals we thought were going to be a huge hit.
Systems being explored or used by institutions:
Prior to COVID-19, we updated our AYCTE facility with new breathe guards so we could adjust from served to self-serve. The manufacturer is Versa Guard.
Our beverage machines are all touch. We will shut down that area and create a smaller area with a few touch-less machines and limit choices.
We have the student swipe themselves in and then pick up a plastic bag that we have preloaded with a disposable flatware pack, napkin, salt and pepper- we prepare them gloved.
For their food they have choices of fresh hot or cold food items that are served- they tell us what they want- we put it into a to-go container, set it on the pickup platform and they are on their way- and they can put the items in their bag.
Other options/considerations for self-service include:
Campus is budgeting 2,300 out of available 7,000 beds in residential dining plus only 25% of students on campus based on the driving factor of accessibility of classroom space, local area off campus housing concerns and distancing within housing.
We do not see any ability to have AYCTE; our model of service is looking at pick up and go as the first option, with very limited seating available until the County tells us otherwise.
We are going to diligently enforce CDC guidelines within our walls (including potential lines to get into buildings) as risk mitigation more than social concerns.
We are working with our county for reopening and they may be required that we break students into small cohorts who are able to dine or be together. Groups would be tied to how they are housed and could be as small as 3 people. Reservation systems were one of the solutions for managing taking turns between doing takeout or dine in.
Utilizing a people counter app to track density in dining facilities.
Other options include:
There are two (2) definitions: 6’ from your shoulder or 6’ from the center of your body. We are using 6’ from your shoulder which makes the social distancing yield closer to 20% seating in the dining room (limitations on numbers who can be seated at tables depending on size) and greater distance in queuing. We are anticipating that students will move chairs and we will have to maintain a presence in seating areas. We also will have sanitizing stations throughout the seating areas.
Using 13' circles to signify a person and we have about 10% seating capacity. We're no longer considering in-house dining an option.
Our guidelines are no more than 6 people per table; 6 feet between tables, and at least 50% reduction in overall seating. We did a CAD drawing to place the tables 6 feet apart and had not achieved a 50% reduction in seating, so we continued to reduce the number of tables to achieve the 50% goal.
We will be using the 6 feet from the shoulder between guests as the goal is to compensate for the sneeze blast radius. Once we have done the layout, we will use the total number of seats available as the capacity for the dining room or seating section. This should provide us with two measures to try and control the students' behavior.
We looked at our dining room, the tables we currently have and possible configurations. In one dining room, we reconfigured tables pushing two together to make squares that will seat four (4) within the guidelines. Booths for one (1) person and 10-foot rounds I think we have four (4). Having room diagrams already available that we use for catering was a big help in giving us somewhere to start.
For student employees who are no longer on campus, we are paying them through the end of the semester (and they are all away from campus). We calculated an average of hours worked for the last three pay periods before spring break and then paid that amount each week.
Paying them through the remainder of the semester.
Our campus immediately offered 128 hours of “Emergency Leave” to all employees, including students. However, the actual amount is prorated by average weekly hours worked, so most of the students received approx. 40% of that 128 hours (if they averaged 15 hours of work per week this year prior to our closure).
We have provided them with meaningful until May 1. After May 1, they are “seasonally” laid off as all of our culinary employees are considered seasonal.
How is your institution addressing seating capacity for students who petition to stay on campus? Email us and let us know!
Helpful External Resources
Appalachian State University - Example of Continuity of Operations Plan (pdf)
Eastern Illinois University Dining - COVID-19 Matrix (pdf)
Eastern Illinois University Dining - Residential Dining COVID-19 Matrix (pdf)
Eastern Illinois University Dining - Retail Dining COVID-19 Matrix (pdf)