A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.

The renovation of this 45-year-old dining hall reaffirms CSU's commitment to sustainable practices through the use of new, energy-efficient equipment and recycled materials.

Several industry-leading consultants share their perspectives on operator trends and developments when it comes to planning for their facilities and purchasing foodservice equipment and supplies.

A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.

A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.

Merging function and form, this university's marketplace-style dining operations provide a front-line and back-of-the-house showcase for equipment and supplies.

Each summer, collegiate foodservice departments all across the country scramble to hire enough student employees to staff the myriad positions set aside for them. Frequently, a large student staff can make the difference between a positive and a negative bottom line. Hiring enough student employees is the first step. Training, motivating, evaluating, involving, developing loyalty and promoting take a continuous cycle that correlates with the timing of each school year, that school foodservice professionals often have to repeat each semester or quarter.

An ongoing evolution in dining operations has been in effect on college and university campuses across the country for some time now. Gone are the days of mealtime cafeteria tray lines in institutional settings, serving three squares.