“This is a great day for VSU,” said University President Dr. Keith Miller at yesterday’s ribbon cutting. “We want to be on the leading edge with everything that we do, and this new facility is part of that effect,” he said. Miller added that the new dining hall is part of the school’s continuing improvement efforts.
The new facility was built from the ground up. Construction started in July 2010, and patrons dine on two floors with a combined size of 40,500 square foot. The downstairs rooms accommodate 600 guests, while the upstairs has room for 650.
“The dining hall is part of VSU’s 20/20 master plan to increase enrollment to 10,000 students,” said John Griffin, resident district manager with Thompson hospitality, the company that operates all catering facilities on campus. “With more students, we need more facilities, and we need to build them before the new students come here,” Griffin said.
The new dining hall is not only open to students, but also to the general public. “Anyone can come eat here,” Griffin said. “We are also dedicated to serve trendy foods and healthy choices with a low fat content and low sodium,” Griffin said. “We are making students eat healthier and they don’t even know it,” Griffin said.
Upstairs rooms and lounges can also be rented out for corporate and private events like weddings and conferences
-By HBCUBuzz Staff
