2008 Woodie Awards
Going back for seconds
Dining Services offers variety of meal and a la carte options for students
Jeff Mason
Issue date: 8/22/08 Section: News
Dining Services will have its hands full this year with one of SIUE's largest freshmen classes hungrily flooding the Morris University Center's Center Court.
Interim Director of Dining Services Vickie Edsall is working on making sure things stay in order. There won't be any ground-breaking changes this year, but things are still moving forward.
"It's going to be the same concept that we've had in the past, just with some minor tweaks to (certain) areas," Edsall said. "(That includes) more vegetarian options … (and) trying to meet the needs of all of our customers."
Students can choose entrées and side dishes from any of the Center Court stations like The Grille or Garden Patch, or other options such as panini, pasta and pastries. Even with all the selection, senior accounting major Gregg Gonzalez of Edwardsville said some things can get old at the end of the semester.
"Since I work (at the bookstore) I kind of get sick of it," Gonzalez said.
Edsall and company will try to spice things up throughout the year, offering promotions like dollar hamburgers and holiday treats, as well as personal pizzas at the Skywalk Café.
"A lot of times in the fall, we don't make huge changes," Edsall said. "We like to make them as the year goes on, and people kind of get bored with what they have and what's offered."
New food isn't the only change coming to dining services, according to Edsall. Center Court is also looking to add an eco-friendly twist to its meals.
"We're going to get started in the recycling end of it and offer to go containers that are recyclable … and more recyclable napkins," Edsall said. "We're just looking in to being more conscientious of the environment and trying to go green."
Students will be able to pick up grab and go items from Dining Service's Home Meal Replacement selection. Frozen meals, salads and fruit can be purchased in a la carte fashion.
"When we first started out the grab and go area for the frozen meals, we thought of TV dinner … but we found out (students) didn't want that," Edsall said. "They want to make their own choices. So then we got to doing entrées, separate vegetables … and then different starches."
Interim Director of Dining Services Vickie Edsall is working on making sure things stay in order. There won't be any ground-breaking changes this year, but things are still moving forward.
"It's going to be the same concept that we've had in the past, just with some minor tweaks to (certain) areas," Edsall said. "(That includes) more vegetarian options … (and) trying to meet the needs of all of our customers."
Students can choose entrées and side dishes from any of the Center Court stations like The Grille or Garden Patch, or other options such as panini, pasta and pastries. Even with all the selection, senior accounting major Gregg Gonzalez of Edwardsville said some things can get old at the end of the semester.
"Since I work (at the bookstore) I kind of get sick of it," Gonzalez said.
Edsall and company will try to spice things up throughout the year, offering promotions like dollar hamburgers and holiday treats, as well as personal pizzas at the Skywalk Café.
"A lot of times in the fall, we don't make huge changes," Edsall said. "We like to make them as the year goes on, and people kind of get bored with what they have and what's offered."
New food isn't the only change coming to dining services, according to Edsall. Center Court is also looking to add an eco-friendly twist to its meals.
"We're going to get started in the recycling end of it and offer to go containers that are recyclable … and more recyclable napkins," Edsall said. "We're just looking in to being more conscientious of the environment and trying to go green."
Students will be able to pick up grab and go items from Dining Service's Home Meal Replacement selection. Frozen meals, salads and fruit can be purchased in a la carte fashion.
"When we first started out the grab and go area for the frozen meals, we thought of TV dinner … but we found out (students) didn't want that," Edsall said. "They want to make their own choices. So then we got to doing entrées, separate vegetables … and then different starches."
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