Special Meals & Events Impact Continuous Service
University Dining Service (UDS) offers a host of special meals and events during the academic year. We offer students a change of pace, the chance to enjoy some culinary specialties/favorites and just offer some fun at dinner! These are served in Commons and North Point Dining Halls. There are six of these this year.
When most of these meals/events are offered, a great deal of time and effort goes into rearranging and redecorating the dining and service area. The time needed to prepare for these events is between the hours of
2:00 p.m. and 4:00 p.m. During this preparation time, students may not have access to full lunch service between 2:00 p.m. and 4:00 p.m. in the cafeterias, with no service from 3:30 p.m. – 4:00 p.m.
Commons & North Point Dining Hall Special Meal Themes
28 th
Annual Great American Cookout Tuesday, September 11, 2012
Pizza & Wing Party – Rock & Roll
Thanksgiving Feast
Tuesday, October 16, 2012
Tuesday, November 13, 2012
Holiday Feast
Mardi Gras - Fat Tuesday
Wednesday, December 12, 2012
Tuesday, February 12, 2013
Western Menu/Casino Night Wednesday, April 10, 2013
In addition, we will again offer steak nights and Mid-Night Breakfasts to kick off exam week.
Commons & North Point Dining Hall Steak Nights
Tuesday, September 25, 2012
Wednesday, February 6, 2013
Commons & North Point Dining Hall Gourmet Burger Bar Nights
Tuesday, October 9, 2012
Wednesday, March 27, 2013
Student Center Buffets Return
Now that the Student Center staff is settled into the renovated building, they will once again host their annual special buffets for the campus community and the UW-Stout graduates in December and May. These events are provided to encourage socialization among staff, and to provide a pleasant experience to graduating families traveling to
Menomonie for the graduation ceremonies.
This year’s buffets are listed below. Tickets will be available on Shoppes@Stout several weeks prior to each event, and at the Student Center Dining Office, 224 MSC.
Oktoberfest Buffet Tuesday, October 22, 2012
Holiday Buffet
Fall Graduation Buffet
Spring Graduation Buffet
Tuesday, December 11, 2012
Saturday, December 15, 2012
Saturday, May 11, 2013

Staffing Change in UDS
Over the summer, some changes have been made to the staffing in all three UDS facilities. Here is a summary for each area.
•
Student schedules look to be filled at the normal level for this time of the year, and applications continue to come in. We should be well staffed to open and have ample applications coming in to fill the remaining vacancies.
•
Janie Gilbert will be returning to the Commons from her medical leave for knee surgery. Her surgery and recovery remained on schedule over the summer and we welcome her back.
•
Two newly hired Service Leads started on August 13, 2012 for training. However, since that time, one has decided not to stay with UDS. The remaining Lead is Paula Prince, who has worked previously as an LTE for
UDS. Welcome to the team, Paula. Recruitment for the vacant Service Lead will commence immediately and we hope to have a replacement hire shortly after the start of the year.
•
The Student Manager team has lost one member over the summer.
•
North Point Dining has lost a Service Lead, Debra Friedli, who transferred into a 12 month position for the custodial department of physical plant and will be working in Housing buildings on campus. Good luck to
Deb in her new venture. This vacancy will be recruited for as soon as the next state test register is available after a scheduled test on September 8, 2012. We have secured a commitment from former Student Manager,
Jimmy Kulidge, to take the position as an LTE until filled permanently. Jimmy is able to return and start this job in the first weeks of September. Jimmy graduated in May with a Hospitality and Tourism degree, so he is familiar with our current operations.
•
Krista Loyas, also from North Point, has resigned her Cook 2 position, to return to school full time this fall.
Bob Baxter, who was an LTE at Price Commons last spring when Janie Gilberts was out for surgery, will be taking Krista’s cook position at North Point. The next available register will be created from a test also scheduled for September 8, 2012.
•
The Student Center recruited for the vacant Food Production Assistant position over the summer and hired
Jason Horzewski into this position. Jason was a Cook 2 in the Student Center, so now there is a Cook 2 vacancy to fill. The next available register will be created from a test also scheduled for September 8, 2012.
Congratulations to Jason on his new position.
•
Heather Klanderman, who was hired to be the Office Manager at the Student Center, has accepted another position on campus in the Academic areas. She started there on August 20, 2012. Siri Bell has been asked to fill in this position again as an LTE until we are able to fill the position permanently. This recruitment is also underway.
New UDS Web Page Launched
On August 20, 2012, a newly designed web page for University Dining Service will be launched. This has been a project worked on by Lindsey Egeland, and overseen by Darlene Frey in the UDS Administrative Office. There was a great amount of work and time put into this project over the summer and much collaboration with the campus webmasters.
The objective was to make our web page more appealing to our audiences and better meet their needs in a more seamless manner. We studied the history of web page hits, visited many other similar web pages for ideas, and asked others for input as we moved forward. We feel the end product will be much more user friendly. A web page is really a constantly changing entity and we will continue to enhance and improve its offerings. Your ideas are welcome.
We are excited to share it with the public. Please check it out.

UDS Theme 2012-13
Each year UDS selects a new theme and focus for the academic year. This year we are focusing on the colorful and wonderful employee team we have and have titled our theme “The Dining Team Rocks!” Our team consists of 39 permanent employees and over 400 student employees. The variety of people we employee, and the broad scope of work we do, brings many challenges to our team, which we meet with a high level of success. This success is reflected in the excellent ratings received in our national benchmarking comparisons with other universities across the nation.
This year’s permanent employee recognition pin will carry this theme through the year. All permanent staff and student staff will receive their stress reliever as part of orientation for the year that also portrays colors and blending of talents to meet these challenges.
Pat your team member on the back and keep up the good work! Dining Rocks!
Weekly Sample Bar, Give us Feedback!!
Every Tuesday at Commons and North Point Dining Hall we offer samples of new recipes or products and ask for our customer’s feedback. Take a minute each of these Tuesdays in September to try the samples and tell us what you think. Your opinion counts!
September 18, 2012 Asian Slaw w/Tri-colored Quinoa
September 25, 2012 Cuban Chicken Salad Wrap
Following are the items from the 2012-2013 samples bars that have been added to the menu:
•
Garden Reuben Sandwich
•
Lemon Blueberry Cake
•
Chipotle Mashed Potatoes
•
Crunch Fish Taco
•
Chicken Bacon Ranch Flatbread Sandwich
•
White Chicken Chili in Bread Bowl
•
Sausage Frittata
•
San Francisco Garlic Wedges
•
Turkey Reuben
•
Lentil & Veggie Stew over Biscuit
•
Potato-Cheese Pierogies
•
Southwestern Pollock
August
6 Laura Giede, Service Lead
24 Jason Horzewski, Food Production Assistant
September
11 Lynn Bonjour, Service Lead
15 Jim Selz, Assistant Director
27 Jane DeFlorin, Service Lead
30 Marlene Edens, Cook

The 28 th
Annual Great American Cookout will be held Tuesday, September 11, 2012 from 4:00 p.m. to
7:00 p.m. on the South Campus Mall.
Great Food! Meet Campus Administrators! Meet Your Neighbor!
PLAY GAMES!!
Grilled Chicken Sandwiches
Grilled 1/3 lb Pub Burgers
Boca Burgers Local Grown Corn on the Cob
Fresh Veggies with Dip
Potato Chips
Creamy Italian Pasta Salad
Tangy Potato Salad
Mint Chocolate Brownies
Jumbo Chocolate Chip Cookies
Lemonade & Punch
Cost: Baseline $2.40, Flexline $6.45, Cash $7.60
North Point cafeteria service will be closed and offering ala carte services during dinner.
Rain site: Meal served in Commons and North Point Dining Rooms
UDS on Facebook
In May we created a UDS Facebook page and welcome you to “friend” us. We hope to use this page to regularly keep our friends and fans up-to-date on the happenings within UDS operations and alert them to some of our awesome deals. If you have ideas for ways to use the Facebook page, please let us know.

Spring 2012 Educational Benchmarking Housing Survey Data
Survey Collections Statistics:
•
274 Universities Participated
•
322,617 Surveys Collected Nationally
•
2,353 Surveys @ UW-Stout
•
Scale for Responses 1 (low) to 7 (high)
Factor UW-Stout Score Industry Benchmark
Overall Satisfaction
Quality of Food
Cleanliness of Dining Area
Dining Environment
5.26
4.88
5.67
5.75
4.74
4.31
5.21
5.31
Quality of Service
Service Hours
Variety of Dining Plan
Value of Dining Plan
5.64
4.87
4.91
5.14
5.30
4.45
4.36
4.22
August
1986 Mike Kuhlman, Commons Unit Manager
1999 Brian Kalscheuer, Commons Service Manager
2000 Darlene Frey, Administrative Assistant/Accounts Payable
2000 Laura Giede, Service Lead
2002 Ann Zuerlein, Service Lead
2002 Kathy Matthews, Cook
2006 Lynn Bonjour, Service Lead
2006 Janie Gilbert, Cook
2006 Tami Seehaver, Salad Cook
2006 Cindy Warner, Baker
2007 Marty Baumgartner, Storekeeper
2007 Nancy Beguhn, Cook
September
1987 Linda Fane, Student Employment Coordinator
1989 Kim Hintzman, Baker

Dining Out, Customers Encouraged To Think Twice!
UW-Stout cafeterias continue to offer the “to go” option to customers. This service has been available for a number of years and we offer it in compostable containers, a better environmental approach to on the go meal service. However, we do have a more sustainable way to get your meals to go, a reusable container.
Individuals should still consider dining in as the best environmental choice available. Think twice about taking your meal to go. Dining in the cafeterias is, by far, the most environmentally conscious decision you can make and has other advantages. By dining in you will be more likely to eat a balanced diet with the ability to select a wide variety of healthy foods and beverages. Decisions about food selection will not have to be made all at once, leaving the option to return for seconds or dessert. You will be given the opportunity to socialize with friends and meet others, building your network within the campus community.
UDS does support “dining in” for all the right reasons, although we recognize the occasional need with today’s busy schedules, to dine outside the cafeteria. Please make your decisions for the right reasons and always consider the environment in your decision making.
Here is a summary of “to go” meals during the 2011-12 academic year. It is noted that north campus users of “to go” meals use reusable containers at a higher rate than south campus:
Commons
382,490
Percentages
Commons
North Point Percentages
North Point
144,774 Total Meals
Served
Total To Go
Meals
Compostable
Containers
Reusable
34,783
33,609
1,174
9.1% of Total
Meals Served
96.6% of To
Go Meals
3.4% of To Go
Meals
21,469
20,321
1,148
14.8% of Total
Meals Served
94.7% of To
Go Meals
4.1% of To Go
Meals
Combined
Cafeterias
527,264
56,252
53,930
2,322
Percentages
Combined
10.7% of Total
Meals Served
95.9% of To
Go Meals
4.1 % of To Go
Meals
Improvements in Facilities
Over the summer, the concrete on the Commons loading dock was repoured to replace and improve the water drainage system and fatigued concrete. The design that was used has caused issues for certain trucks delivering, so there will be some final work to modify the top lip of this dock just prior to the start of school.
The Student Center received two new gas fryers in the kitchen and one new gas combi oven. They also had to replace a 3 door reach in freezer that was failing often. A new van, to be used primarily for catering on and off the campus, was also received over the summer. The rotation of off-road vehicles that occurred now provides North Point with an off-road vehicle for short runs to south campus.
University Dining Service Newsletter
A UDS Publication
August/September 2012
Articles should be submitted to Jim Selz
Not an official document.
For information only
Not printed at tax payer expense