National Honor Recognizes UC’s Leadership In Campus Kitchens

It’s a trend nationwide. Campus dining centers are spending millions of dollars in upgrades to keep diners on campus. A national award shows how UC is leading the lunch line, from the small campuses to the Ivy Leagues.

Date: 7/12/2005 12:00:00 AM
By: Dawn Fuller
Phone: (513) 556-1823

Photos By: Dottie Stover

The University of Cincinnati’s MarketPointe at Siddall was honored by the National Association of College and University Food Services for being a national leader in campus dining. The residence hall dining facility was recognized with the Loyal E. Horton Dining Awards Silver Medal from the National Association of College and University Food Services (NACUFS) for its menu selection and quality. Harvard University took the gold and Syracuse won the bronze in the competition category of “Large School Residence Hall Dining/Stand-Alone Concept.”

NACUFS is a trade association for food service professionals who work at nearly 650 institutions of higher education across the United States and Canada. Representatives of UC’s Campus Services and ARAMARK Food Services (the university’s food vendor) were presented with the award at the NACUFS 2005 National Conference July 12-16 in New Orleans.

In 2002, a $3.3 million renovation converted the old Siddall Dining Hall at the University of Cincinnati into MarketPointe at Siddall, with features that made UC a national leader in food preparation at universities. Point-of-service food preparation and an “all-you-care-to-eat” policy make the restaurant one of the best dining deals in town. MarketPointe has also served as a national training center for ARAMARK food service providers.

“We’re very pleased that MarketPointe at Siddall is being nationally recognized for the quality campus dining experience that is provided to the university community,” said Todd Duncan, director of Housing and Food Services.

NACUFS judges used the following criteria to determine the awards: menu selection, merchandising and presentation, marketing, nutritional soundness and overall impression resulting from student feedback and input in creating menus.