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New Dining Hall a Hit with Students

New Dining Hall a Hit with Students

Emphasis on fresh and healthy food stations has boosted meals served at Lebanon College's Mund Hall.

Meals served and participation both jumped at Lebanon Valley College's 500-seat Mund Dining Hall since its reopening following a complete renovation done in collaboration with Metz Culinary Management. The fare in the new venue is not only fresher and healthier (as confirmed by posted nutritional information as part of Metz's “Health Checks” program) but often prepared directly in front of customers.

“Well-prepared and healthy food options are essential for our students' culinary experience and quality of life,” says Metz General Manager Bill Allman.

In the month following the opening, meal counts at Mund hovered around 14,000 per week, an increase of 115 meals a day or about a six percent over the previous year. Meanwhile, student participation topped 70 percent, an all-time high for Metz at the school.

The $13.3 million renovation project encompassed the entire Mund Student Center. The dining hall was gutted and the kitchen and seating areas were rebuilt into a state-of-the-art facility with eight dining stations, each offering healthy and gluten-free food selections.

The stations include Signature Entrees (classic favorites, trendy gourmet selections, specialty sandwiches and low-fat, low-calorie selections from the “Metz Health Checks” line), Bravo (custom meals like quesadillas, Asian noodle bowls and pastas cooked to order exhibition style), Cuisine (gourmet items such as vegetarian-based protein selections, a carving station featuring lean proteins, complex carbohydrate choices and international culinary creations), Dutchmen Grill (charbroiler and griddle items like patted ground beef burgers and daily sandwich features), LVC Deli (hot or cold made-to-order deli items), Salad Bar (includes homemade soup selections), Brick Oven Pizza and Pasta and Baked Impressions (desserts and sweets)

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