Lebanon Valley College

Renovation brought cooking to the front of the house.

Snapshots, Lebanon Valley College

The LVC deli offers made-to-order sandwiches as well as a daily sandwich special.

“The Deli offers a mix of fresh toppings, freshly sliced meats and cheeses, chicken, egg and tuna salad and an assortment of housemade baked breads, rolls and wraps,” Allman says. “We’ve introduced two Panini presses to that station and a Turbo Chef oven for toasting like they do at Subway.”

Next to the deli is the hall’s brick oven pizza station, which offers pizza and pasta, including a baked pasta of the day. Allman notes that the department also makes its own gluten-free pizza dough. Students are allowed to take items to go and the department provides biodegradable, as well as reusable, takeout containers to encourage sustainability. The dining hall is also trayless.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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