(Thomas Ricca, Darin Cook, Phil Nelson and Luciana Mello)

Those present were: Tom Crady, John Kalkbrenner, Dick Williams, Mark Godar, Dixie Hansen, Michael Sims, Bob Cadmus, Frank Thomas

Darin Cook reported that he drew the current designs according to discussion from the last meeting. The basement of the campus center will include storage and mechanical spaces. The post office was moved to the first level along with the dining hall and kitchen support. The restaurant, coffee house, PDRs, dining service offices and multi-cultural center will be housed on the first level. The third floor will hold the office of student affairs and student activities.

Thomas Ricca talked about the students' dining service needs, ideas and designs for the future, not just today. Students should be encouraged to think of dining needs for the future. In general students like the concept of centralized dining, but not one long dining hall. Students object to brand advertising. Don't want to be influenced how they think/eat by advertising. Students teach each other in terms of dining practices. Dining is a continual process even though the student culture many times stays the same.

A Committee member felt the planners should look at data about what our students do, not what they say they do. Facts should be presented to students as to what they have done. Faculty and staff see the restaurant as more important in terms of usage than the dining hall. The physical set up of the dining hall may get faculty and staff to go there. The Committee felt that getting faculty and staff involved at the opening of dining hall might draw them to the campus center. A meal in the new dining hall for faculty and staff before it's opened for the students might be more welcoming. A map of the area might also help. Make it easy for everyone to use the facility as far as making their purchase and paying their bill.

There's a cultural issue of north versus south. North campus is perceived as the sports side and south campus as the geek side. The question was raised as to whether the new dining hall could handle everyone eating at one time. Centralized dining can handle peak times if the planners know them before hand. He'll talk with students about their dining behavior. What are their needs? How often do they eat and at what times? What do students value? What is their dream? What would be perfect for them? He can get a better idea of their likes and dislikes. He'll try to understand how our students function. When we talk about value then the manipulation of board plans go away. Everything, as far as dining needs, is going to the new campus center. The Committee discussed dining service needs for students as far as meal plans, etc. There are 3561 potential meals per day with approximately 1602 for lunch and dinner. There are no future major changes in the meal plans.

Darin Cook talked about the configuration of offices, etc. Discussed the moving of the post office from the basement to the lower level and what the budget implications are for this project. The architects tried to reduce the overall mass of the building by putting storage in the basement. Compared this building with other construction on campus. Building cost estimates are calculated into construction bids.

Eighteen per cent of the students eat breakfast, 42% eat lunch and 40% eat dinner. 560 (33%) are using Express options. Peak hour activity drives the number of seats required. On the average there's a 30-35 minute turn over for the dinner meal. Need to hear from students how long they stay in the dining hall when eating. There will be about 617 seats in the dining hall with about 103 in the restaurant. Other dining environment, restaurant, coffee shop, are also a factor in the size of the new dining center. Students are sensitive to their dining experience as far as space goes. Resources should shift toward ample dining space. Dining services shouldn't be compromised. Seating space in the dining halls can be crowded. Students will eat wherever they find a spot. PDRs will be used extensively. Campus architects have 810 seats (including PDRs, restaurant, etc.) in the plans. Decided the restaurant and coffee house should be combined and called a grill. Discussed PDRs and their use with faculty and staff and how much the PDRs would be used during peak dining times. PDRs would be called meeting rooms.