Foodservice Equipment & Supplies

JAN 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 95 of 128

JANUARY 2019 • FOODSERVICE EQUIPMENT & SUPPLIES • 93 Deck M ontana State University's Rendezvous Dining Pavilion attracts students, staff and the Bozeman, Mont., local community to the northeast side of campus. In keeping with the MSU masterplan that calls for the replacement of old student dormitories on the edge of campus, the 50,000-square-foot pavilion serves as a new gathering place for students. "It is a handsome, functional and vibrant addition to a proud campus," says Richard Huffman, MBA, director, MSU Culinary Services. As part of a comprehensive campus-wide dining mas- terplan authored in 2014, Porter Khouw Consulting (PKC) recommended the university renovate Miller residential dining facility and implement a new "anytime dining" concept. The plan also called for the renovation of the two remaining dining venues in the Hanon and Harrison residential halls. "Even though upgrading and renovating Miller was a huge success, the project team learned that there are risks involved when a more than 50-year-old dining venue is renovated," says Albin Khouw, senior vice president, PKC. MSU decided to forgo the planned renovation of Hannon and Harrison and instead built a new dining hall. "MSU also had to find a way to relieve the traffic pressure from By Donna Boss Photos courtesy of MSU Communications facility design p r o j e c t o f t h e m o n t h Another Leap into Foodservice Excellence for Montana State University

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