2006 /07 Academic Year -- New concepts-- and Contributions

• Student leadership position in Champlin, Prentice, and Sandella’s
  · 2 Leaders in Champlin
  · 2 Leaders in Prentice
  · 2 Leaders in Sandella’s
  
  
• Chef ‘s Table in Champlin
• Chilled Salad Plates – Champlin Hall
• Booths in Champlin and Sandella’s
• Raised Platform in Prentice w/ new furniture ( soft seating)
• “Steak House “ concept in Prentice Hall ( Jan. ‘07)
• “Pizza-to-go” with new electric cart for Champlin.
• Introduction of a ‘Yogurt Bar’ in Champlin Hall
• Remodeled Deli Station in Champlin Hall
• New “Ice Cream” Station in Champlin
• Introduced the “Dining Digest’ news letter for Dining Services
• Introduced the concept of “Table Top” information pamphlets
• Redesigned the cycle menu, keeping in mind more health choices and vegetarian items.
• Developed the Web page for Dining Services.
• Served as Chair of the Sustainability Task Force Committee.
• Volunteered SUNY Dining Services to host the 2008 National Association of College and University (NACUFS) Regional conference.
• Participated in the National Customer Service Benchmarking Survey - NACUFS
• Participated in the Benchmarking Performance Survey – NACUFS
• Worked with Student Government Dining Committee to improve the dining program.