November 1, 2021
SHL luncheon series changes and adapts
The School of Hospitality Luncheon series has returned to in-person luncheons but with a twist.
This year, all lunches will be a buffet service. Seating capacity has been reduced to five tables with five seats each. Table tickets are being sold versus where individual tickets were sold at previous lunches. The reason is so trusted friends and family can sit together, unmask and eat. Guests are asked to use sanitizer and wear gloves until they sit at their tables.
Masks are worn at all times except when eating. Buffet attendants wear masks. To reduce congestion at the buffet line, there are two seatings, one at 11:45 a.m. and the other at noon.
One would expect these changes to reflect current COVID-19 requirements. Part of that is true, says SHL instructor and chef Jacqueline De Chabert-Rios. There is another reason, however. “The changes reflect how classes and curriculum are transitioning to meet the needs of the lodging, food and event management industry.”
The changes in this year’s luncheon series do not seem to have affected sales. The series is sold out for the year.