The University of Nevada, Las Vegas will host online ceremonies for its 2020 graduates because of the continuing public health risk posed by large gatherings during the COVID-19 pandemic.

About 2,200 UNLV students are eligible to take part in a virtual commencement ceremony today at 4 p.m.

Virtual Commencement held for more than 5,000 UNLV graduates

Nevada health officials are months away from distributing the COVID-19 vaccine to local doctor's offices, but medical leaders are prepping healthcare providers months in advance as patients are eager for answers.

There were no classmates sitting side by side, marching one by one to the podium to pick up their hard-earned diplomas.

Dishcraft Robotics, an innovator in food and beverage operations for hotels, announced today its sponsorship of a white paper to present research and opinion by some of the hotel industry's leading lights. "Hospitality F&B Reimagined: A New Look at the Hotel Kitchen" suggests that increased operational efficiency, cost savings and the promotion of a more balanced, sustainable, human ecosystem on property may begin in an unexpected place: the hotel dishroom.

Dishcraft Robotics, an innovator in food and beverage operations for hotels, announced today its sponsorship of a white paper to present research and opinion by some of the hotel industry's leading lights. "Hospitality F&B Reimagined: A New Look at the Hotel Kitchen" suggests that increased operational efficiency, cost savings and the promotion of a more balanced, sustainable, human ecosystem on property may begin in an unexpected place: the hotel dishroom.

Dishcraft Robotics, an innovator in food and beverage operations for hotels, announced today its sponsorship of a white paper to present research and opinion by some of the hotel industry's leading lights. "Hospitality F&B Reimagined: A New Look at the Hotel Kitchen" suggests that increased operational efficiency, cost savings and the promotion of a more balanced, sustainable, human ecosystem on property may begin in an unexpected place: the hotel dishroom.

Some call it sauce. Others call it “that thing”. Call it what you like but South Africans have it in bucketloads. It is that je ne sais quoi to take even the crudest of behaviours to new levels.