Langston University Dining boosts student morale amid COVID-19

Langston University Dining by Sodexo is creating safe and uplifting experiences for students amid the many trials of COVID-19.

Themed dining events like Oktoberfest, State Fair, and Mardi Gras feature decorations, music, and photo opportunities to set the stage in the queue, serving stations, and dining areas.

"I really appreciate the special theme meals that Sodexo provides for our campus community, “said Joshua Busby, Dean of Students, Langston University. “It brings a different feel to the dining experience and our students love it.”

Specialty foods are safely served from a “to go” perspective. The queue line has been altered to include social distance markers, plexiglass shields along the serving line, and strategically placed sanitizer stations. All frequently touched surfaces are regularly wiped down.

“With any meal, whether plated or in a box, it's all about presentation,” said Langston University Executive Chef Patrick Hurd. “It can be the most delicious thing in the world, but if it's not presented well, we're not doing our jobs right.”

For each themed event, Chef Hurd considers how he can make the meals work in a box. That means tracking down the right type of container and occasionally tweaking how things are made so that they can travel across campus and still look great when the student pops the box open.

“With these events, I always try to create innovative entrees, fun beverages, and special desserts that are unique and memorable,” said Chef Hurd. “It's important that we get students looking forward to the next special menu.”

While offerings had to be scaled back under COVID-19, Chef Hurd is making sure to continue the inclusion of popular menu items like fried chicken and popular catfish.

"Kudos to Chef Hurd and the Sodexo Dining team for going above and beyond to create an enjoyable and memorable dining experience, even in the midst of a pandemic,” said Ruth Ray Jackson, Ph.D.

Vice President Academic Affairs, Langston University. “When we had to shift to the grab and go option, I imagined limited options packed in a brown paper bag. That is not what we got! Chef continued to offer the delicious staples that everyone on campus has come to love. My personal favorite is the Cajun fish.”

Langston University Dining has also been working directly with Sodexo Regional Executive Chef Wesley Turnage to present the serving line like a catering event – featuring skirted tables and very soon even a carving station.

“During these unprecedented times Chef Hurd and I have felt even more compelled to offer the students not just meals to go but an enjoyable experience,” said Michael Klaers, General Manager Campus and Retail Dining. “If by making the serving area more elegant, adding in multiple special event food days, and being very interactive with the student body does that, then we are succeeding.”

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Editorial Contact: Jennifer Toone Corrigan,

In Toone Communication, jtoone@intoone.com 401-258-8830