On-Campus Dining

Stage  3:

  • What is your plan for food service and dining operations, including compliance with health and safety standards, as well as applicable Executive Orders? 

Eating areas will expand to indoor dining in the dining hall within social distancing guidelines and capacity limitations in Stage 3. Students will use the Boost mobile ordering app to reserve a time slot to ensure space is available and sanitization can occur after each service. In addition to the above mentioned dining areas, the following cleaning and social distancing practices will be in place: 

  • There will be no buffet.
  • Outdoor dining eating areas will be expanded, and outdoor tents have been ordered to provide additional seating, with socially distant setups.
  • Indoor dining will be limited based on state guidelines.
  • Social distancing will be enforced through the food and beverage locations.
  • Sanitization will happen daily in the dining pick up space.
  • Signs will be posted, tent cards will be placed on tables, and floor decals will clearly mark distancing requirements.
  • Physical barriers will be installed
  • Deep cleaning and sanitizing will be scheduled weekly with the custodial staff
  • Food service workers will go through a new training course to review all new procedures, as well as shift temperature checks
  • If you have on-campus student housing, how will those in isolation/quarantine access dining services? 

Students who are in isolation or quarantine spaces will order their food via an app and it will be delivered at designated times of the day to a table directly outside the bedroom of the student for a true contactless delivery. 

  • How will dining employees be trained on appropriate sanitization and social distancing practices and protocols? 

Training will be given to all staff through our contracted vendor, Gourmet Dining Services (Compass brand).  The staff will return a few days before the opening of the dining hall to ensure they understand and have adhered to all new cleaning practices and daily temperature monitoring. 

  • How will institutions limit the number of individuals in a single facility, both indoors and outdoors, in accordance with the state occupancy guidelines?

Both the indoor and outdoor spaces will have occupancy and time limits. The indoor spaces will ensure that the tables are 6 feet apart with limits to the number of people at the tables. 

Stage 2:

  • What is your plan for food service and dining operations, including compliance with health and safety standards, as well as applicable Executive Orders? 

The plan for dining in stage 2 would be the same as stage 3 with the exception of indoor dining. Indoor dining will not be permitted in stage 2. 

  • If you have on-campus student housing, how will those in isolation/quarantine access dining services? 

The plan for dining in stage 2 would be the same as stage 3.

  • How will dining employees be trained on appropriate sanitization and social distancing practices and protocols? 

The plan for dining instage 2 would be the same as stage 3.

  • How will institutions limit the number of individuals in a single facility, both indoors and outdoors, in accordance with the state occupancy guidelines?

The plan for dining in stage 2 would be the same as stage 3 with the exception of indoor dining. Indoor dining will not be permitted in stage 2.

Stage 1:

  • What is your plan for food service and dining operations, including compliance with health and safety standards, as well as applicable Executive Orders? 

In Stage 1, only grab and go meals will be provided to a small number of resident students.

  • If you have on-campus student housing, how will those in isolation/quarantine access dining services? 

Students who are in isolation or quarantine spaces will order their food and it will be delivered at designated times of the day to a table directly outside the bedroom of the student for a true contactless delivery.

  • How will dining employees be trained on appropriate sanitization and social distancing practices and protocols? 

Training will be given to all staff through our contracted vendor, Gourmet Dining Services (Compass brand).

  • How will institutions limit the number of individuals in a single facility, both indoors and outdoors, in accordance with the state occupancy guidelines?

In Stage 1, there will be no indoor or designated outdoor dining.