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OU Shelters Tornado Victims

Dining staff, volunteers show up for meal service.

Mike Buzalka, Executive Features Editor

May 29, 2013

1 Min Read
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In May, the UNIVERSITY of Oklahoma opened its residence halls and campus dining operations to more than 350 people displaced by the tornadoes that left a wake of devastation in the state. The “guests” were put up in unused rooms and campus dining opened one its largest dining halls, Couch Restaurants, to provide meals for them.

Luckily, the school had finished spring term classes a couple of weeks before, so the facilities were available. It reopened shortly before the Memorial Day weekend for its usual summer schedule of classes and hosting summer camps, but the school was able to accommodate these along with those displaced by the storms.

The group included a number of children, so meals featured a strong component of kid-friendly choices like pizza, chicken strips and chocolate milk. Adults enjoyed those and other options, including a salad bar.

OU Dining had food stocks on hand and also received donations from area restaurants, says Shawn Henry, director of retail operations. Some two dozen dining department staff, augmented by volunteers from the community, showed up to provide meal service.

The school also fed first responders as well as Red Cross workers who were on hand to offer services to those displaced by the storm.
“Our school president’s wife, Molly Shi Boren, was very instrumental and very involved in the whole project, Henry says.

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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