A day in the life of S&T dining

Posted by
On April 2, 2015

By 5:30 a.m. on an average day, the Chartwells food service staff at Missouri S&T already has begun preparations to feed S&T students, faculty and staff for the day. Before they finish, the Havener Center and Thomas Jefferson Residence Hall (TJ) food services will serve over 2,000 meals.

All diners, including the nearly 2,200 S&T students on dining plans, have access to homemade and fresh foods at every dining station. Nearly everything at S&T dining is made from scratch, from the fries at “Rustic Range” to the tortilla chips at “Sono,” the Mexican restaurant in the Havener Center.

Over the course of one week, Havener and TJ dining services will take delivery of over 52,000 pounds of food and beverages. Nearly 6,000 pounds of that is fresh produce.

When the dining services close around 7 p.m., the workers will spend extra hours cleaning up the messes left behind. And at 5:30 a.m. the next day, they will start all over again.

Posted by

On April 2, 2015. Posted in Features, Spring 2015

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