Describes how to create additional revenue streams by designing campus facilities that are flexible, multifunctional, and satisfy student preferences. The college dining hall is used to illustrate how a cafeteria is transformed into a multifunctional business enterprise designed to keep students on campus. (GR)

Describes how one university got out of the food business and leased space in its student union comparable to the way that a mall food court leases space. The university acts as a commercial property owner and lessor, collects rent, pays the utility bills, services tenants, and aspires to break even. (RJM)

Examines three renovated college facilities that offer student-friendly dining space. Renovation problems in the areas of food and entertainment, service and choice, and image versus architectural history preservation are addressed. (GR)

Examines how the university cafeteria is being transformed into restaurant-style dining to attract and retain sophisticated student customers. Harvard's and Seattle Pacific University's dining facilities are briefly highlighted. Concluding comments address planning tips for converting the old cafeteria into a better dining experience. (GR)

Details the design goals, materials, and finish choices of a 38,400 square-foot dining facility and the delineation and organization of multiple spaces that comprise a 21,000 square-foot food service facility. This later design utilized market studies of student tastes and buying patterns to ensure student satisfaction. Includes seven photographs.…

Presents guidelines for enhancing the investment value of carpeting in student union buildings, foyers and hallways, administrative offices, cafeterias and food courts, and recreation areas. Color coordination is briefly discussed. (GR)

Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included. (GR)

Describes the Hawthorn Court Community Center at Iowa State University, Ames, and the HUB-Robeson Center at Pennsylvania State University. Focuses on the food service offered in these new student-life buildings. Includes photographs. (EV)

Explains how Sinclair Community College (Dayton) renovated and expanded its cafeteria to meet the needs of today's students, staff, and local community. Photos are included. (GR)

Describes the renovation of McMahon Dining Hall at the University of Washington in Seattle and the design of the Cyber Cafe at Northeastern University. (EV)

Provides four examples of how colleges have incorporated the marketplace into their food service operations as one way of attracting new students. Dining room design features discussed include furniture selection and servery and serving-platform design. (GR)

Discusses the use of consumer-oriented marketing as a means of increasing enrollment in colleges and universities. Examples of how some schools are using this approach by addressing student preferences are provided and include such ideas as upgrading the dining hall to offer greater food selections, using dormitory bathroom door keypad locks to…

Offers ideas for cleaning and maintenance management of school food service areas to avoid possible waste, injuries, unsanitary conditions, and unnecessary risk to those using the facilities. Includes a self-inspection checklist and a list of the 12 essentials for managing toward cleaner facilities. (GR)

Describes four student union building designs that make students feel more comfortable in their surroundings. Examples show how design can inspire campus life and school spirit, enhance food service and increase the number of cash business customers, and provide a community feeling through the addition of multiservices. (GR)