Those present were: Darin Cook, Phil Nelson, Luciana Mello, Tom Crady, John Kalkbrenner, Dick Williams, Linda Price and Bob Cadmus

There were 15 students who met with the architects and Thomas Ricca on Wednesday, June 12. They were more vocal about their dining experiences. Would like more food value information, more diversity in food choice and felt too much fried food was offered. Most will be third year students. They were interested in using their dining dollars locally. Students frequent fast food places more often. They went to the nicer restaurants when their parents were here. The late night food option is very attractive. Students felt the biggest problem was overcrowding, lines too long. The entrance to the dining hall should be large enough with an adequate number of card readers to accommodate more students so the lines will move faster. There should be a "throw down" space for books, coats, etc. near the entrance.

Students at another institution were given a mug at the beginning of the year and any food that could fit in that mug could be taken from the dining hall. Students liked that idea. Students felt healthy diet options and quality of food were the most important issues. They liked the option of having a later meal as part of their meal plan. Students felt the dining hall should be open, have lots of natural light and a variety of seating configurations.

Students didn't comment much on the campus center design, seemed to like it. They liked the design option of outside seating. The craft workshop will be moved to the basement and student government will go to the second floor. There will be more storage in the basement. Bob's should not go in the campus center. It will stay at its current location. July 10 and 11 the architects and dining service consultants will return.