Changes Ahead for HigherEducation Food Services
Changes Ahead for Higher EducationFood Services• Dining services managers such as Aaron Goodliss, an Associate Manager at the College of MassArt in Boston, are used to dealing with the changing demands of students and administrators. However, according to food industry experts, Goodliss and his colleagues might soon have to make even more drastic adjustments to their management styles and work processes. In the coming year, experts expect food prices to skyrocket, forcing Aaron Goodliss and other professionals in the hospitality industry to maintain quality while increasing efficiency.
Changes Ahead for Higher EducationFood Services• Consultants warn that university dining halls cannot respond to these higher costs by increasing their prices. The recession has left students extremely cost-conscious. If prices go up, they may move off campus and stop using the food service altogether. Industry experts recommend that managers look for ways to increase efficiency and reduce waste. By carefully controlling portion sizes, eliminating wasted menu items, and focusing on high-volume, high-profit areas, managers should continue to deliver excellent, high-value entrees in spite of higher food prices.