By Dayna Mulder
On the campus of Western Michigan University, the Valley Dining Center has reduced pizza varieties and operating hours in light of a national labor shortage.
Two employees share how they have overcome the obstacles of low staffing and supply chain challenges to keep the Valley Dining Center open and serving students.
Compared to last fall, an additional 3.4% of jobs remained unfulfilled in the accommodation and food services industry, leaving a total of 1.4 million openings, according to the U.S. Bureau of Labor Statistics.
Noah Downie, student manager at the Valley Dining Center on the campus of Western Michigan University
Emily Hazel, registered dietician and nutrition specialist of Western Michigan University Dinning Services
Britney Frei, 20, student at Western Michigan University
