Talking Stick - November/December 2008 - (Page 32)

Special Focus Along with students who have diversified tastes come students who have a variety of dietary restrictions. Whether they have allergies, religious restrictions, or are simply health conscious, such needs must be considered when planning an improved dining facility. The University of Akron takes the common approach of simply working individually with students who have dietary concerns. “We turn those needs into an à la carte situation,” says Ahmed. “There are many specific dietary issues, so we get to know that student and their needs. UIUC features EatSmart, an online tool that lists the nutritional data for the menu items offered at every dining facility. Students with specific dietary needs can select options to generate a list of what they can eat. The MyZone program at Rensselaer won “Best Station Concept” from Food Management magazine in October 2008. MyZone is a specialized area in the dining hall kitchen that is self-contained and isolated from contamination; it offers a safe space with specialized products where students with dietary restrictions can obtain their meal, often made to order by a chef. “This population of students is growing,” says Fusco. “They can get their food from MyZone and go back and sit with their fellow students in the common area and not feel left out.” Dining facility renovation involves not only changing the menus but also changing the immediate eating environment. Before constructing the 4,348-square-foot addition, Rensselaer’s Russell Sage Dining Hall was serving upwards of 1,000 students a day in only 140 seats. Now it has 325 seats spread out and in a variety of styles, including booths and counters and sofas. “Never underestimate how important seating and lighting is,” Fusco emphasizes. “Other schools make sure their kitchens are up to date but ignore this area. Students spend most of their dining hall time sitting and socializing.” The renovated Cowell Dining Hall at UC-Santa Cruz will also offer soft seating like couches, resembling a student union. “We market it as a socialization center,” says Berlin. He believes the success of renovation depends on these minor changes in both style and food selection, elements that make a major difference in a modern dining facility. “The expectations just continue to grow, as does the cost. Students’ tastes are ever changing. How do we keep the costs the same while keeping perceived value and enhanced services? The times are changing and the market is growing, so you really need to be flexible and reach beyond what you can and want to do.” ts Meredith Whipple is a Talking Stick editorial intern. http://www.map-works.com http://www.map-works.com

Table of Contents Feed for the Digital Edition of Talking Stick - November/December 2008

Talking Stick - November/December 2008 Contents Online Now Vision Just In Your ACUHO-I Transitions Res Life Facilities Business Special Focus Calendar Finding Inspiration in Unexpected Places The Evolving Role of the Resident Advisor Conversations First Takes Reporting Out New Members Snapshot

Talking Stick - November/December 2008

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