Serves 550 students. The goal of this project was to simplify food production and create a serving area designed for flexibility, better ability to merchandise food, and continuous fresh food preparation. The project budget and space were very conservative. Therefore, the design eschewed a traditional kitchen and was based on integrating food production with the service area. Food production workcenters are visually open to the service counters which saves space and facilitates resupply and communication between students, servers and cooks. The foodservice staff enjoys the opportunity for better interaction with the students. The half-circle serving area offers many food options including: a grill station, a traditional hot/comfort food station, a large salad and self-service bar, pizza by the slice and a saute station. The foodservice equipment was competitively bid. In an all-out effort to meet budget constraints, the fabricated equipment design was simplified, without compromising aesthetics, and specifications listed muliple acceptable manufacturers. The equipment cost came in significantly under the budget. The residence hall opened in the fall of 2002.