There are many logistical and financial challenges in addressing nontraditional students’ dining needs. Students may lack interest in, or may not have a schedule that conforms to, traditionally structured meal plans. Campus growth may mean one facility alone does not provide adequate foodservice coverage. Class schedules may dictate on-the-go meals at unpredictable times, but the revenues rarely support extended operating hours. So what is an administrator to do? A “food cart ...

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