Hospitality students adapt to COVID-19 changes to safely serve food


Courtesy of John Boswell

Spring menu for the Hospitality 320 class.

By Ashley Dwy

DeKALB –  A quantity food production class at NIU, also known as Hospitality 320, is cooking, serving and selling their fresh food from noon to 1 p.m. every Tuesday and Thursday until April 15 at the Depot C-Store in the Holmes Student Center.

The students are broken up into smaller groups to practice better social distancing habits and meals are sold to-go, said  John Boswell, instructor and director of Retail Dining. Students are broken up into four groups and have to make four meals throughout the semester for the class. 

Greek Chicken and Orzo Pasta Salad,
Italian Scones, and Strawberry-lime Bars. (Courtesy of John Boswell)

“The students still do everything; they pick out the menu, cook the food, serve the food, make the nutrition and allergen information, they market and clean up everything,” Boswell said. 

The students cooking the food are not allowed in the kitchen until 8 a.m., so everything is made fresh, Boswell said.

On Thursday, the students are serving a Mediterranean wrap with cold couscous and an olive oil brownie for $7.99.

“The prices aren’t bad, and the students put a lot of work into this, so people should stop by,” Boswell said.