Tom Notchick, Dining Services

Director of Dining Services

Variety is the Spice of Dining Room Life...

"Our menu cycle and service style are the backbone of the dining program. The menu lists 1100 different items in 18 days. Each concept changes for every meal.  Of course, we can and do accommodate a range of special dietary needs, from cooking individual meals to stocking a specific cereal.

 

Serving Up Everything Fresh....

"We constantly re-evaluate the program and make changes to keep it current. The first goal is always to meet the needs of all our students. Long term, it is to evaluate all operations."

 

Putting Icing on the Cake...

 "We want students to make the dining room a destination...a place to hang out...relax...not just a place to eat."

 

A Secret Ingredient to Make it Fun....

"We have some new events and some old favorites. I don't want to spoil the surprises...but look on the board of upcoming events outside my office or check the web page."

www.dineoncampus.com/marywood/

View More Profiles

Laurie McMillan, Ph.D.	Mike Bellardi '10, Digital Media	Jillian Fuhr, RN ‘08
Dan Simrell	Craig Johnson, Ph.D.	Christina Luciw '07
Gene Kelly, Residence Director	Sean Manley ’10, History	Katie Bloodgood, Art Therapy
Terri Christoph, Technology Trainer	Andrea Barker ’11, English	Erin Sadlack, Ph.D.
Frank Abruzzini	Melissa Roberts, Nutrition	Jean Marie Gruber ’11
Michael Lesnesky ’09 Music	Mandy Boyle ‘10, Communications	Lawrence Tompkins
Tom Notchick, Dining Services	James Smoliga, Ph.D., D.V.M.