From installing a wood-burning pizza oven to composing a meaningful value statement, the re-engineering of a dining program takes a lot of planning. According to Virginia Tech’s Director of Housing and Dining Services Rick Johnson, planning and communication with students were key elements that took the dining program to the top of the Princeton Review “Best College Food” list, and helped the school sell more than 18,000 meal plans. “By telling students what we’re doing, and how we care ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.