Source: Georgia Magazine

December 2004

By Kent Hannon

For Georgia Magazine

Source: USA Today

By Sharon Jayson

For USA Today

November 18th, 2004

ATHENS, Ga. — Drab cafeteria fare is gone. Restaurant-savvy students are now digging in at college dining halls that have atmosphere and a multitude of choices.

It's no wonder that pounds are adding up on the student body.

Feeding the masses at UGA

Source: Athens Banner-Herald

By Wayne Ford

For the Athens Banner-Herald

September 1, 2004

Mike Floyd, the man in charge of the dining halls at the University of Georgia where about 30,000 meals a day are prepared, grew up the son of a career military man.

But he doesn't consider himself a cook, nor does he like the old military term "mess hall."

Source: The Red and Black

By Natalie David

For the Red & Black

August 23, 2004

With the opening of the new Joe Frank Harris Commons, students now have access to more than the average dining hall.

The new building showcases a miniature food court featuring coffee, ice cream and gourmet sandwiches for the meal plan challenged -- or those simply willing to throw down a few extra bucks for Edy's or Seattle's Best -- in addition to comfortable and enclosed areas for studying.

Source: Athens Banner-Herald

New Buildings to Add Housing, Eating Facilities

By Ross Markman

The Athens Banner-Herald

February 29, 2004

The Village Summit, as it's being called, smells like shop class.

In a matter of months, that scent - scorched metal, wood shavings and paint - will be supplanted by the aromas of grilled chicken, fresh-baked bread and beans of the day.

Source: The Red and Black

By Matthew Hunt

The Red & Black

February 25, 2004

Although the cost of a semester meal plan will increase by about $100 next fall, Food Services Director Michael Floyd said the price hike was expected following the completion of the University's newest dining hall -- The East Campus Commons.

"We've renovated all the dining halls in the last eight years, and we learn something new each time," Floyd said. "(The ECC) has taken two years of our lives ... but we know students will say 'Wow.'"

Source: The Red and Black

By KRISTEN COULTER

Published, May 1, 2007

Waiting for a table at The Grill at 2 a.m. on a weeknight may be a thing of the past, thanks to University Food Services.

This semester, officials from Food Services decided to extend Snelling Dining Commons' hours to 24 Monday through Thursday.

Source: The Red and Black

Institutional Editorial

By the Red & Black

September 21, 2005

The University’s Food Services department was ranked in the top 1 percent of college food services in the nation based on student surveys.

Obviously, the faculty and staff who run the dining halls every day are doing something right to be satisfying the hungry mouths of more than 7,500 students who purchased the meal plan this year.

But to Food Services Director Michael Floyd, being the best is not enough.

Source: The Red and Black

By Erica Techo on April 18, 2012

Specific nutrition standards are set by the United States Department of Agriculture for public elementary, middle and high schools, but not for college dining services.

Despite a lack of specific dietary guidelines, the University’s food services seek to provide a variety of healthy options to meal plan patrons.

Source: The Red and Black

By SARA PAUFF

Published, April 11, 2007

Francesca Valente's personnel file is "bursting with comments," said one Ramsey center Official - all of them positive.

As an aquatics senior manager at the Ramsey Center, Valente works about 20 hours a week at the pool, contributing whenever and wherever she can - lifeguarding, managing the pool and teaching swim classes.

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