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Major universities offer a variety of approaches to adjusting meal plans in response to coronavirus shutdowns

The 25 universities in the United States with the largest number of meal plans sold have all suspended face-to-face classes and most have announced how they will deal with refunding meal plan fees paid by students leaving campus due to coronavirus. Here’s a rundown.

Mike Buzalka, Executive Features Editor

April 6, 2020

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Given the coronavirus threat, the 25 universities in Food Management’s College Power Players listing, ranked by the number of meal plans they’ve sold last school year, have all suspended face-to-face classes and implemented online/remote teaching platforms. While all remain open at least to some extent if only to accommodate students—especially foreign students—who cannot return home or have no other place to go, all are dealing with the issue of how to manage housing and meal plan monies already paid by the many students who have left.

While a couple have yet to formally announce policies in this area, most have opted for some sort of prorated rebate or, in a few cases, credits against housing/dining fees for the fall semester (assuming in-person classes will then resume). Though most policy statements from universities on this matter refer to students who have left campus, it’s expected that even students who have opted to remain may be due some sort of dining refund given that the meal service being offered generally is a radically reduced one in choices, hours and locations from what was expected.

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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