Dining at Maryland 2011-12

Dining at

Maryland 2011-12

dining.umd.edu

The maryland dining experience Something to look forward to every day!

Choose from among hundreds of food items each visit. You will always find something new to try and favorites to enjoy again. Enjoy a full dinner, refuel in the middle of a busy day, stop in for breakfast on the way to class, or grab a quick snack – it’s all up to you! • There are Maryland Dining locations all over campus. A few things you’ll find:

amazing variety—from rotisserie chicken to Korean barbecue Build-your-own pastas, stir fries, waffles, and salads

Welcome to the University of Maryland!

I am pleased to introduce the award-winning Department of Dining Services. We look forward to being an active part of your community and to providing you with many meals and great memories over the next few years. We strive to provide nutritious and popular food in a welcoming setting each and every day—after all, you’re members of our extended family and your satisfaction and well-being are important to each of us. • The Department of Dining Services serves the entire university community, but our core mission is to serve you, our campus students. We do this through three dining halls, two full-service restaurants, a vibrant food court in the Student Union, and many cafés across campus. We also operate convenience shops, concessions stands, and provide catering. When it comes to food, we strive to make life at Maryland satisfying, comforting, fun, convenient, and yes, occasionally elegant. We are ready to exceed your expectations. • This brochure answers many basic questions about dining at Maryland. But it’s our people who will round out your experience. We look forward to getting to know you—either in advance of arriving on campus, with further questions or concerns—or once you settle in at our table. • Again, welcome and let’s eat!

Colleen Wright-Riva Director of Dining Services

Crisp vegetables, whole grains, fresh herbs, and comfort foods Meat-free, dairy-free, nut-free, and gluten-free choices Hand-dipped University of Maryland Dairy Small Batch Ice Cream

Incredible ethnic selections, including Jamaican, Moroccan, Tex-Mex, Indian, and Italian From early morning until well after midnight you can use Points and Bucks to satisfy your cravings and fill your nutritional needs.

Your Dining Plan Membership As a member of a Maryland Dining Plan, use Points instead of cash in Maryland Dining facilities: • I n the à la carte dining halls, make your selections from any of the food stations, go to the cashier and pay for just those items.

• At 251 North, get as much as you desire from five themed stations featuring new gourmet menus every week.

• Find packaged snacks and meals, groceries, and full-service deli meats, cheeses and salads in the convenience shops.

• I n the cafés, browse the displays (don’t forget the daily specials) and choose from grab-and-go or made-to-order items.

• At Adele’s Restaurant in the Stamp and Mulligan’s Grill at the Golf Course you will be served Maryland favorites and cutting-edge cuisine.

Too pressed for time to get back to The Diner?

Cafés scattered across campus provide excellent lunch options in classroom buildings.

Need convenient quick-stop shopping?

Get a wide variety of food, beverage, health, and personal items at our five convenience shops. the 24 Shop is open 24 / 7!

dining plans New-to-housing students choose between three dining plans—the Resident Plan, the Resident Plan Plus and the Resident Plan Red. • Each Plan contains Resident Points, Terp Bucks, and 251 North Meals. These accounts do not roll over at the end of the semester.

Resident Points:

• You’ll eat most of your meals in two à la carte dining halls and use Points to pay for the food you select. The Diner on the North Side of Campus and South Campus Dining on the South Side of Campus accept Resident Points. As a bonus, Resident Points are accepted at Adele’s Restaurant in the Stamp for dinner.

• W hile there is no guarantee that every new-tohousing resident will be assigned a room on the north side of campus, most will live there for at least their first semester on campus.

251 North Meals:

• Each "Meal" represents one 251 North Dining Hall experience. Inside 251 North, visit five themed stations and enjoy all of the delicious cuisine you desire. You’ll find Bánh Mì sandwiches, fresh-herb pastas and hearthbaked pizzas, open face hot deli specialties, gourmet fresh salads with grilled toppings and homemade soup, whole grain breads, inventive desserts, and a chef’s table where we pull out all the stops to give you flavors and ingredients you won’t find anywhere else on campus.

Got points? use ‘em...

2011-2012 (North Campus*)

*South Campus Plans will contain 4 Meals and 1,181 Points (Red Plan - 1,281)

Resident Points

Resident Dining Plan Red

1,049 1,049

1,149

Terp Bucks

251 North Meals

275

16

375 75

• Dining Plans for north campus residents will contain one 251 North Meal per week (16 per semester).

Every Friday unused Meals expire and every Monday morning a fresh meal is loaded onto your card.

• O nce you’re assigned to a room, that assignment will determine the Meal / Point / Bucks in your dining plan. If you move to a different part of campus and wish to have your dining plan adjusted, you have to let us know. Use online services to request changes.

Terp Bucks:

Resident Dining Plan Plus

• A ll students are welcome at 251 North, but we know it’s a hike across campus while South Campus Dining is only a few steps away.

• Dining plans for south campus residents will contain fewer Meals and more Resident Points. South Campus residents can use their four Meals at any time during the semester but only one Meal can be used during any calendar week.

• Expand your dining options with Terp Bucks. Bucks are accepted at 24 dining locations including dining halls, cafés, convenience shops, and restaurants. Use Bucks wherever you happen to be—all across campus.

Resident Dining Plan

North Campus/South Campus

16 16

Points, Bucks, and Meals are accessed through your UM ID card. • If eating at the brand name franchises in the Stamp Food Court is important to you, or if you’re concerned about running low on Points, we suggest you add a Stamp Add-On Plan to your account.

• If you run out of points and would rather not add to your UM ID spending accounts, we do accept cash and credit cards everywhere we serve food. • Spend Bucks as you like but keep in mind that you may need some Bucks to help stretch your Points toward the end of the semester. • As a bonus, Adele’s Restaurant accepts Points for dinner.

New Resident Orientation For all new-to-housing students, the New Resident Orientation account provides points for the days you are on campus before classes start and includes the New Student Welcome Meal on Tuesday August 30. • If you don’t use all your NRO Points, they convert to Bucks, which you can use throughout the semester.

special events in the dining halls Join us throughout the year at The Diner and South Campus Dining Hall for special events that showcase the culinary talents of our dedicated team.

Crab Fest in Cole Field House

Sponsored by the Student Government Association

Lobster Feast

Ocktoberfest Thanksgiving Dinner

Sweet Treat Weeks Chili Bowl Sushi in the Dining Rooms Down Home Cooking March Madness Spring Barbecue on McKeldin MalL

Sponsored by the Student Government Association

Cinco de Mayo

At Maryland, students have the option of taking food out of the à la carte dining rooms. However, we know that taking care of our environment is a priority to you. • The best way for you to help the campus minimize its carbon footprint is to EAT IN: use our china, glass and flatware, and enjoy the friendly atmosphere and the company of your fellow Terps. • Carryout is not offered at 251 North so plan to enjoy an EAT IN-dulgence when you visit the all-you-care-to-eat dining hall. • Keep in mind that when there’s an option to EAT IN and you elect to use carryout, there is a charge for each container.

• We’ve worked hard to provide welcoming dining Practical systems help you act more sustainably: rooms where you can enjoy dining in comfort. We’ll post EAT IN-formation and offer EAT IN-centives in • Napkins on the tables mean you take just what you use. the dining rooms. When you can, please EAT IN.

Sustainability I

Breakfast at Late Night

Holiday Dinner

the eat in-itiative

• F ree triple filtered water stations in the dining rooms for refilling your bottle.

• Trayless service in 251 North minimizes waste.

keeping track Online Services helps you manage your UM ID card spending accounts. Go to dining. umd.edu, select Online Services, and log in.

• Remaining Balance: view transactions in each UM ID card account from today, yesterday, this week, this month or this semester. Calculate how your point usage compares to the average, and how it works out for the remainder of the semester!

• View Purchased Plans: before the start of the semester, confirm which plan(s) you have purchased and make any changes • Report Lost Card: report your UM ID card lost or stolen and freeze financial activity.

You’ll still need to replace the card.

safe handling of carryout meals We have made sure that the food we serve is safe; when taking that food out of the dining room it becomes your responsibility to keep it safe. • Keep hot foods above 140°F. Keep cold foods below 40°F. Don’t leave hot or cold food at room temperature longer than two hours. • Refrigerate food thoroughly and don’t store it longer than two days. When reheating food, make sure that it is heated thoroughly.

• À la carte service at The Diner and South Campus is another system to keep waste to a minimum.

• Bagasse and waxed paper carryout means that when you do take your food to go, you are not just feeding the landfill. These containers are compostable.

Sustainability II We are committed to environmental stewardship. Our approach is a comprehensive and ongoing process guided by campus and community experts.

• We recycle and compost in the dish rooms.

• We maintain two roof gardens on top of our dining halls and are planning a third.

• New and remodeled facilities are designed to be energy efficient and achieve LEEDS certification.

• We minimize food waste and send pre-consumer leftovers to a local food bank whenever it makes sense.

• Solar panels on top of the North Campus Diner heat much of the water for the building.

• E nvironmentally responsible cleaning products and processes protect the UM watershed.

• We consider the impact that packaging and transportation have on our environmental footprint and weigh these factors carefully when making purchasing decisions.

Healthful Food • Vegetables are cooked without butter; most vegetables are cooked without oil of any kind.

• We offer whole grain breads, rice, and pasta.

• Trans fats are not used in any of our kitchens.

• Cottage cheese and yogurt are non-fat. Milk is always available in 2% and skim.

• Our dietitian is available to assist you in addressing any dietary concerns.

• We follow the Monterrey Bay Aquarium’s Northeast Sustainable Seafood Guide guidelines for restaurants and consumers.

Dining for NonResident Students Apartment Plan If you do not live in a traditional campus residence, an Apartment Plan can turn your UM ID card into an on-campus dining card. An Apartment Plan rolls over from Fall Semester to Spring Semester.

You can sign up for the Apartment Plan online at one of four levels. If you run low, simply log back in to online services and sign up for an additional plan. This plan is charged to your Student Account.

• We offer Rainforest Alliance certified coffee and fair trade coffee.

•M anagers and servers are knowledgeable about ingredients and cooking methods used for the items they serve.

nutrition To help you find your optimal diet, the nutritional breakdown and ingredient listing for most items is available in the Nutrition section of our Web site. Go to dining.umd.edu and select nutrition analysis. • Do you have specific questions? Email us at nutrition@ dining.umd.edu, or call 301-314-8058.

Allergies, Intolerances, and Preferences If you like, we will work with you—as closely as you want—to identify and select safe foods from our vast range of menu offerings. Our staff is well trained in helping you to manage preferences, intolerances, and allergies. Email our dietitian at nutrition@dining.umd.edu. • The Vegetarian Advisory Board (VAB) includes students, our dietitian, student nutritionists, the Dining Services Director, and interested Dining Services staff. The VAB meets monthly to discuss menu selections and new recipe ideas: call 301-314-8058. Vegan and vegetarian food is served in all of our eateries. For a great example, check out Sprouts vegan station in The Diner and Seasons 12 Mongolian Grill at South Campus. • Looking for Kosher dining options?—contact the Hillel Center for information about Kosher Dining Plans through their web site www.hillelmd.org.

Programs for Parents Recipes from Home We serve comfort as well as nutrition to our students—and we want your help! Send us your favorite recipes and tell us about your favorite foods. Every week, we include one or more of these recipes in our Thursday Value Meals and we use your input to add variety and flare to our menus. For more information and to submit recipes, visit dining.umd.edu.

Terrapin Treats You can’t always be here with your student at Maryland. But you can send a Terrapin Treats Care Package—perfect for exam times, when a big project is due, for a birthday, or when you simply want to send some love. Terrapin Treats are easy to order and very affordable. You can even order early for delivery later in the semester. For selections and an order form, visit terrapintreats.umd.edu.

student employment Want a job that’s fun? • We offer flexible hours and one of the highest pay rates on campus or in the area: students start at $8.25 per hour plus one free meal every four-hour shift. • Some positions require a commitment of as little as four hours a week, some allow up to 20 hours of work a week. You can: • Gain valuable experience for your resume • Work your way up the ladder to Student Supervisor or Student Manager • Make new friends on the job • Earn money Students working for Dining Services do many jobs, including:

Account clerk Line server Barista Marketing assistant Bartender Nutrition assistant Cashier Office assistant Catering waitstaff Pizza chef Clean-up crew Procurement assistant Cook’s assistant Retail clerk Deli staff Restaurant cook Dishwasher Restaurant waitstaff Deliveries driver Student Manager Graphic design Student Supervisor assistant Warehouse assistant IT support Web support Late night staff

Getting the best value from your dining plan • C arryout containers cost money. If you use one per meal, at the end of the semester you’ll have spent the equivalent of one week’s points on containers.

• G rab a calendar and look at days you might be off campus.

Estimate how often you’ll eat off campus or call for delivery.

Look at how often you really eat breakfast and now re-figure the number of points and bucks you have for each week.

• Triple-filtered water quenches your thirst, has many health benefits, tastes great, and is offered free in our dining halls.

• E at breakfast: stop in for something nutritious. If that’s not going to happen, keep simple breakfast foods from the Shops in your room.

• R emember that by-the-ounce meals add up quickly.

• We will post “Targets”—estimates of how many points you have if you’re using points at the average rate. Ask for a receipt with your balance on it or go online to get your balance.

• Value Meals are truly your best value! Value meals are served in the a la carte dining halls at lunch and dinner every day. They include one entrée, side orders and dessert.

• If you’re not all that hungry right now, get one or two items and decide to come back if you want more.

• M ake a habit of returning to the serving area for dessert (rather than loading your tray before you eat ).

• I f you find you have more points than you think you will be able to use during the remainder of the semester, remember that Adele’s accepts points Monday through Thursday for dinner.

• K eep simple and healthy snacks from the Shops in your room. Eating more frequently will lessen the urgency to eat heavily at meal times.

• D uring the last three weeks of the semester there is a 40 point-per-day spending cap. Feel free to save up a little but don’t accumulate Points and then try to use them all right at the end.

• W hen you splurge on a special dinner or premium meal, make it an occasion—plan extra time, meet friends in the dining room, really enjoy your meal.

CONTACT US COMMENTS AND SUGGESTIONS 301-314-8054 umfood@dining.umd.edu SPECIAL DIETS, NUTRITIONAL INFORMATION, VEGETARIAN ADVISORY BOARD 301-314-8058 nutrition@dining.umd.edu

Dining Halls

Resident Terp Stamp Apartment Points Bucks Add-On Plan

South Campus Dining Room

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Maryland Hillel

251 North Diner

cafes Applause Café Bytes @ A.V.Williams

DINING PLAN CONCERNS 301-314-8069 diningplan@dining.umd.edu

Cool Beans

REPORT A LOST CARD ONLINE dining.umd.edu Click into Online Services

E+M Taco Bell Express

CHECK YOUR BALANCE ONLINE dining.umd.edu Click into Online Services STUDENT EMPLOYMENT 301-314-8058 student_employment@dining.umd.edu Like us on Facebook Facebook.com/UMDDining Follow us on Twitter @UMDDining for events, prizes, discounts and dining news updates

The Dairy E+M Coffee Shop and Deli Footnotes Café ICA Café Kim Kafe Mulligan’s Grill and Pub Off the Record Café Physics Espresso Cart Rudy’s Café Sneakers Energy Zone

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dining in the stamp Adele’s Restaurant - Lunch Adele’s Restaurant - Dinner

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Chick-fil-A The Coffee Bar Maryland Food Co-Op McDonald’s Moby Dick Panda Express Saladworks Sbarro Sushi by Panda Subway Taco Bell Express

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the shops at maryland 24 Shop Commons Shop Leonardtown Shop North Campus Snack ‘n’ Shop Pro Shop Union Shop http://dining.umd.edu/locations

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