This project is the first phase of the Food Service Masterplan to renovate traditional dining commons to better accommodate the demands of students, faculty, staff and visitors to campus. Focus of the project is the interior organization of the campus dining operations within the complex, improving the aesthetics of the dining halls, and reorganizing the main kitchen which will support all three dining halls.
This renovation completely reconfigures the entire servery and kitchen, including cold prep, hot prep, central stores, coolers, freezers, central receiving, administrative offices, staff lockers, restrooms, and dish washing.
