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One On One With: Coronavirus’s impact on college dining programs
In this episode of Food Management’s podcast, we speak with Kirk Rodriguez, dining director at Texas Tech University and president of NACUFS.
1 Min Read
While coronavirus isn’t new, it became real in the last week. Restaurants and bars across the country are being shut down as governments look for ways to ensure social distancing. But how do you practice social distancing on a college campus, where thousands of students gather each day to live, to learn and to eat?
The answer for many colleges is to extend spring breaks, move to online-only classes or forcing students to move off campus. That’s effectively closing down all aspect of college campus life, including dining services.
In light of all this, I spoke with Kirk Rodriguez, managing director of hospitality services at Texas Tech University and the current president of NACUFS. We talked about how NACUFS is handling the spread of coronavirus (the association postponed its regional conferences); how college directors are working through the closures and uncertainty; and what’s happening currently at Texas Tech.
We know the situation with coronavirus is ever changing, so please tune in to future editions of One On One With. Listen to more of Food Management’s podcasts here.
For our most up-to-date coverage, visit the coronavirus homepage.
If you have a story to share, we’d love to hear. You can reach me at [email protected].
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