Hope Programs Recognized in
National Dining Awards Contest

Posted June 6, 2000

          HOLLAND -- The dining service program at Hope
  College has received recognition in two categories in the
  27th annual Loyal E. Horton Dining Awards Contest of the
  National Association of College & University Food Services
          The award recipients will be honored on Friday,
  July 28, during the association's 42nd national conference,
  which will be held in Calgary, Alberta, Canada, on Tuesday-
  Saturday, July 25-29.
          Hope won first place among "small" schools in the
  "Catering - Special Event" category for the "Kletz Anchors
  Away Buffet" lunch, held in the Kletz Snack Bar on Tuesday,
  April 11.  Hope won second place among "small" schools in
  the "Residence Hall Dining - Special Event/Theme Dinner"
  category for the "Citrus Special" dinner in the Cook Hall
  dining hall on Tuesday, March 7.  No first place winner was
  named in the "small" schools division in the "Residence Hall
  Dining - Special Event/Theme Dinner" category.
          Both events were developed and implemented by
  members of the dining service staff at Hope.  The college's
  dining service program is operated by Creative Dining
  Services, based in Zeeland.
          The "Kletz Anchors Away Buffet" featured cuisine
  native to Mexico, Alaska and Hawaii.  The Kletz was
  decorated in keeping with the theme, and even featured ice
  sculptures created for the event.  The snack bar also held
  drawings for door prizes.  The entry packet for the contest
  was prepared by Sharon Phillips, who is a retail manager at
  the Kletz.
          The "Citrus Special" in the Cook Hall dining hall
  featured seafood and other cuisine appropriate to Florida,
  in keeping with the event's timing shortly before the
  beginning of Spring Break.  The event also featured prizes,
  as well as games for the students.  The entry packet for the
  contest was prepared by Lucy Jongekrijg, who is manager of
  the dining hall.
          Open to all institutional members of NACUFS, the
  contest features five categories:  "Residence Hall Dining -
  Standard Menu," "Residence Hall Dining - Special Event/Theme
  Dinner," "Catering - Standard Menu," "Catering - Special
  Event" and "Retail Sales."  Competing schools are considered
  in three divisions based on size--small, medium or large--
  with prizes for first place, second place and third place
  awarded within each division.  A single grand prize winner
  will also be named for each of the five categories during
  the national conference in July.
          The contest was designed to promote creativity and
  sound nutrition in the areas of food presentation, menu
  variety and merchandising.  The event is named for Loyal E.
  Horton, a former NACUFS president and founding member of the
          NACUFS is a trade association for campus dining
  departments at institutions of higher education in the
  United States, Canada and abroad.  NACUFS is devoted to
  promoting the highest quality of food service, and supports
  its institutional and industry members with education,
  training, technical assistance, information, scholarships
  and research.

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