Xavier University Dining Receives National Gold Award

May 23, 2013

In college and university culinary arts, the ultimate professional tribute is a National Association of College and University Food Services (NACUFS) Loyal E. Horton Dining Award. They celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services. Six categories address all types of collegiate food service.

Xavier University’s Hoff Dining Commons, managed by Chartwells since 2008, won Gold in the Residential Dining Concepts category of the 2013 NACUFS Competition. The judging for Resident Dining was on menu (variety, seasonality, quality and safety in presentation), merchandising and presentation (effective and appealing, balance of color, texture, flavor and temperatures), marketing (signage, attractive materials, feedback collection), nutrition and wellness (dietary options regularly available, availability of nutritional content, nutritional counseling), and other considerations (flexible operating hours, sustainability, and incorporation of student workers into the concept’s success).

Jennifer Paiotti, Xavier Dining marketing manager, pulled together the successful nomination. The Xavier Dining hard-bound book she created for the application enabled Xavier to be in the winners’ circle for the first time.

“I read every day about award-winning dining programs,” says Paiotti. “When I look at Xavier, I see a winner also. Xavier Dining's Residential Dining Services is about excellent quality and customer service. Innovative techniques and trend setting ideas give our students, faculty and staff more than just a meal. They get a dining experience when they come through our doors. The nomination showed off our wonderful staff and guests and our exceptional quality and service. I wanted everyone to know about it. In the end we are All for Food, and Food for All.”

Since 1958, NACUFS has focused on its mission to promote the highest quality of foodservice on school, college, and university campuses by providing members with educational and training opportunities, technical assistance, scholarships, industry information, and research.