Since the start of the new semester, the catering management service center of Shandong University (SDU) has strived to meet the diverse needs of students and staff members, open up training classes for its employees, provide a variety of different foods and offer first-class catering services.

From the end of February to the beginning of March, the center conducted eight surveys involving more than 200 teachers and students and collected 70 replies from canteens at each campus, which focused on food quality, price, variety, service, and dining environment.

The center has also formulated a training plan to improve employees’ skills in cooking and service. At the beginning of February, for example, the center held an activity titled “Gold Medal Chef on Campus” and selected four “gold medal chefs”.

To satisfy the personalized needs of teachers and students, the center targets developing exquisite catering, and more than 70 kinds of new dishes have been added to canteen menus at each campus since the new semester, including more than 30 kinds of non-staple foods and more than 20 kinds of staple foods.

The center has optimized services through a series of innovative activities. For instance, the canteen at the Baotuquan campus offers readily prepared side dishes using daily surplus ingredients. The main campus designs a WeChat mini-program to collect students' suggestions and enhance communication.

The center also implements the fundamental task of cultivating people through morality and encourages students to join in canteen services. More than 500 teachers and students have participated in 27 activities since the beginning of the new semester.