The Miami Report

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Miami University
Oxford, Ohio 45056
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Food service gives quality in quantities

When students go home for summer, some admit missing the dining hall meals.

Miami is among the minority of universities nationwide that operate their own bakeries and have their own vegetable processing rooms and commissaries. The homemade touch is among factors leading dining as well as housing services at Miami to consistently earn satisfaction ratings in the 92-98 percent range from students.

Here's an idea of some of the ingredients that went into dining room meals during the 2003-2004 school year:

• Nearly 39 tons of deli turkey

• 89,340 pounds of mozzarella and provolone cheese

• 19 tons of pineapple chunks

• 32,290 pounds of spicy chicken patties

The Miami bakery, which produces about 90 percent of the baked items on campus, created these quantities in 2003-2004:

• 13,568 loaves of multi-grain bread

• 600,000 Miami Twister pretzels

• 251,808 pizza dough balls

• 142,464 bread sticks

• 55,680 jumbo chocolate chunk cookies

The culinary support center processed more than 1 million pounds of fresh fruits and vegetables, including:

• 171,600 heads of iceberg lettuce

• 190,000 tomatoes

• 50,000 pounds of carrots

• 72,000 cantaloupes

Miami's housing and dining services are self-funded: No state aid or tuition money is used.

Date Published: 04/07/2005
Volume: 24   Number: 31

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