Los Olivos Dining Commons Menu Proves to be "A Sweet Success"

Los Olivos Dining Commons Menu Proves to be "A Sweet Success"
Flames leap as Jason Bergmann, expedition chef at Los Olivos, stir fries vegetables at lunch time.

Cal Poly Pomona Foundation Inc. Dining Services has been honored with a national award for the Los Olivos Dining Commons menu. The dining facility received a second place Loyal E. Horton Dining Award in the category of residence hall dining, standard menu, from the National Association of College & University Food Services (NACUFS).

The Loyal E. Horton Dining Awards are named after a founder of NACUFS and one of the world?s first registered dietitians. The annual awards salute the most successful ideas in menus, presentations, special event planning and new dining concepts.

Cal Poly Pomona?s Dining Services was one of more than 150 college food services evaluated by NACUFS for menu selection, nutritional soundness, marketing, merchandising and presentation, and overall impression.

Each of the competing dining services submitted a scrapbook portfolio including photographs of their dining facility, menu cycles, samples of recipes, marketing materials and evidence of student feedback and involvement. These portfolios will be on display at the 2003 NACUFS National Conference, July 8-12, in Kansas City.

Los Olivos submitted a scrapbook portfolio highlighting the theme ?A Sweet Success? and the all-you-care-to-eat buffet featuring hot entrees; fresh deli sandwiches; salad bar; home-style soups and chili; a grill section serving burgers, hot sandwiches and chicken; fresh baked goods; a waffle bar; and a self-serve coffee bar complete with lattes, cappuccinos and espressos.

?We take pride in bringing students a variety of great tasting food that is convenient and delivered with unsurpassed service,? says Nancy Levandowski, director of Dining Services.

In December 2002, Los Olivos celebrated a grand re-opening after undergoing a $1 million remodel. The renovated facility features exhibition cooking stations that include a gas pizza oven and a stir-fry station where fresh pasta and Asian dishes are cooked daily. It also includes an upgraded beverage area and deli-style sandwich bar. Interior finishes included new tables, chairs, carpeting, tile and paint.

Los Olivos remains committed to providing students with a wide variety of healthy options at every meal. Healthy cooking methods (steaming, grilling and baking) are used whenever possible and vegan and vegetarian options are offered at each meal. The menus are well balanced and include recipes that are low in fat, cholesterol and sodium.