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One On One With: Preparing for COVID-19 patients at the University of Nebraska

The college has about 750 students still on campus but residence hall occupancy could increase if recovered patients are housed in the dorms.

Becky Schilling, Group Content Director/Editor-in-chief

April 6, 2020

1 Min Read
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College campuses are designed to housing students, but that could change at the University of Nebraska. As the coronavirus pandemic hits the nation’s healthcare systems in full force, hospital beds are in great need. But as patients are on the road to recovery from COVID-19, they might be moved out of hospitals and into other locations to finish isolation.

That’s a possibility Dave Annis, director of dining services at the University of Nebraska, is preparing for. He says there’s a possibility that up to 1,000 people could be housed on campus, and his dining services team would be providing meals for them each day.

I also caught up with Annis about how Nebraska has been dealing with coronavirus. There are still about 750 students on campus and the dining team has been working diligently to feed them—and be safe for students and staff.

But to kick off our conversation, we had a quick chat about his move from the University of Oklahoma, where Annis spent 33 years and how he quickly—some might say a little too quickly—shifted his college football loyalties.

Have a story to share on our podcast, email me at [email protected].

 

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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