drink, and be merry: Having filled their plates at the
pasta station, these students then
new sign in the HUB’s dining hall.
The College is midway through a $1 million
facelift for the dining facilities in the HUB.
half of the project, completed in a five-week push over
the holiday break, is a spiffed-up dining hall for students
on the board plan.
The second half, a renovation of the
Food Court, will begin its makeover in May.
• A new paint job (maize with clay accents) to match the rest of the building.
New blue and maize linoleum floors, too, to replace the charcoal indoor-outdoor
New furniture: circular tables designed for parties of six and small square tables
for parties of three or four, to replace most of the long tables, seating 10-12
on a side, that Mark Kopenhaver, director of food services, calls “Last
Supper tables.” The dining hall now will seat 160 in its main area and
104 in the annex.
New and different food stations in two locations. In the cafeteria line, called “Marketplace
at Moravian,” there are four: pasta, pizza, a grill for hamburgers and
hot sandwiches, and “Hometown,” which serves comfort food such as
meat loaf and mashed potatoes.
In the dining room itself, a large semi-circular salad bar, a deli, a Southwest
station with fresh-made tacos and nachos, and the “Red Hot Chef,” a
made-to-order station whose menu changes daily.
The large, cumbersome drinks station in the
center of the dining room has been removed. Drinks stations
now are against
one wall, as is a breakfast bar with juices, cereals, bagels
and breads (with toasters right there). In the same area
is a dessert bar.
Renovation began in early December, when
the food service sent out a notice to all its outlets,
including the faculty
dining room, that it would be replacing its industrial-model
This necessitated the use of paper plates and cups for the final weeks of the
term, said the notice.
However, as Mark admitted, this was a ruse.
While the dish machine, which had been bought used from
Eyer Middle School
in Emmaus sometime in the ’60s,
needed replacement, its removal was just the first step in an overall rehab.
Most of the work was completed during finals week and the holiday break, and
the dining hall opened to students on the first day of spring term.
It was intended
to surprise the students, Mark said. The only people
to know what was in the works were the dining committee:
Reed and Ken Kalapay
of the College business office; Bob Windolph, dean of student life; Ann Claussen,
director of student activities and the HUB; and several student representatives.
contrast, the Food Court makeover will begin with input
from many members of the College community, because it
serves faculty, staff, students, and
the public. Most of the work there will be done at the end of spring term.
It must be done before summer term,
said, because between Alumni Weekend, the Moravian Church
synod, and the Johns Hopkins science camps,
the dining facilities are busy all the
The first and last time the dining hall underwent
any improvement since the HUB—the
first college union built in the Lehigh Valley—opened in 1962
was in 2000, when the annex was added. The rest of the HUB was substantially
renovated in 1994.
Mark said one reason for the makeover, including
the additional food choices and the smaller tables, had to do with
the gender mix of
the College, which
has had a 60/40 ratio of women to men for the last several years. “Women
are far more discriminating diners than the guys are,” he
The College and Wood Dining Services, our
food supplier, are sharing the cost of the dining facilities’ makeover, said
Mark Reed, director of business and financial operations.