News       
from ABAC

Michael D. Chason
Director of Public Relations
ABAC 30 -- 2802 Moore Highway
Tifton, GA 31793-2601
Phone 229-391-5055
Fax 229-391-5056
mchason@abac.edu

 

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IMMEDIATE                                                                                                                                                                                    JUNE 16, 2005

 

                                                                                    FOOD SERVICE AT ABAC GETS NEW LOOK

TIFTON--Food service at Abraham Baldwin College is about to take on a brand new look. Sodexho Campus Services will now provide all food needs to the campus. The new food distributor will take over services on July 1 previously prepared by ARAMARK.

Dr. Gail Dillard, Interim Vice President of Student and Enrollment Services, said, “Sodexho showed a lot of imagination and innovation for this project.”

Sodexho’s marketing team and chefs are now on the campus to start the process of the conversion. And while no new dining hall manager has been appointed, plans are moving forward.

Tom Call, Interim President of ABAC, said, “Although it is still early, we feel very good about what’s going on with the dining hall.”

Students will be able to get a buffet-style meal for one low price. Those who live in ABAC Place apartments will have to purchase a $300 meal plan for the year. Meal plans are currently also in the works for commuter students, faculty, and staff.

Call said, “We will return to an affordable all-you-can-eat aspect of food service. We want to bring ABAC students, faculty, staff, and commuters back to the dining hall.”

Call said this change has come about due to the need for meal plans for students living on campus and lack of patrons frequenting the dining hall last year.

“When ABAC Place was built, it had full kitchens and because of that we dropped the mandatory meal plans. It was a concept that failed, so we had to re-evaluate meal plans and operations of the dining hall,” Call said.

The layout of the dining hall will also face some rearranging. “The serving area will be set up like a buffet, while the dining area will be more intimate,” Dillard said.

“We’re very excited about the new prospects for our food operations and hope students will see the value in the higher level meal plans,” Call said.

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