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STUDENTS
AS EMPLOYEES
A positive attitude towards workplace technologies was noticed, indicating readiness to embrace techassisted
operations. These opportunities for innovation were seen as means for efficient operations,
enhanced productivity, and an opportunity for student employees to learn new skills, such as harnessing
automation-assisted work environments.
The participants strongly believed in DEI initiatives and were willing to get training, if necessary, to
maintain an inclusive and respectful environment. Similarly, their strong support for sustainability efforts,
particularly in reducing food waste and promoting single-use products, aligns with their broader
environmental goals.
The data obtained from students employed by campus foodservice operators demonstrates how to
address the needs of the demographic representation of the student body. Among the most noticeable
themes were the configurable benefits, training opportunities, and acquiring skills that would help them
further their career within foodservice and other cross-functional work areas. The student employees
viewed their work as foodservice employees as an opportunity to grow potentially as well-rounded
candidates for the current job market. The other interesting findings were the social aspects of working
within the campus environment, as it allowed them to develop a network of friends and contribute to
society. The student employees were highly invested in sustainability, the use of technology, and DEI
initiatives and preferred that their employer be involved in these initiatives meaningfully.
CONCLUSION
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