College Planning & Management

JAN 2013

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CaseHistories RE AL-WORLD SOLU T IONS An Experiment in Efficiency T HE UNIVERSITY OF Colorado recently completed construction of the Jennie Smoly Caruthers Biotechnology Building on the school's Boulder campus. The state-ofthe-art facility is home to the Biofrontiers Institute, the Department of Chemical and Biological Engineering, and the Division of Biochemistry. Used by more than 600 faculty, staff, and students representing nine departments and divisions, the 330,000-sq.-ft. building has been rated in the LEED Gold range. The facility also incorporates "Labs 21" guidelines for laboratory and accessory spaces. Designed by HDR Architects, in association with Robert A.M. Stern Architects, the building facilitates productive collaboration between scientists from multiple disciplines to address critical challenges in bioscience. To meet the needs of students, scientists, and professors, officials at the University of Colorado Jennie Smoly Caruthers Biotechnology Building selected noraplan degree for many of the new facility's labs and classrooms. Thanks to noraplan degree's resilient 3-mm surface, the building is experiencing the benefits of a durable floor covering that protects against staining from chemicals and other substances that are customary in laboratory settings. Along with enhanced durability and stain resistance, the low-maintenance requirements drew the school to nora. "By not having to wax floors in the new classrooms and labs, we are definitely saving time and money on maintenance," says Alex Acosta, custodial supervisor, University of Colorado. Acosta went on to explain that to maintain the flooring, all the maintenance staff needs to do is use a basic scrubbing pad Along with enhanced durability and stain resistance, low-maintenance requirements drew the University of Colorado to flooring from nora. with some water. Additionally, by installing nora flooring and eliminating the need for finishing products, maintenance officials are following an efficient maintenance regimen that allows them to work around and stay out of the way of professionals using labs and classrooms. www.nora.com/us Culinary Theater Debuts in Campus Dining Hall A S COLLEGE STUDENTS return to campus, many may find that their dining hall has been transformed into a culinary theater. Fueled by popular TV shows, such as Top Chef, hundreds of dining halls served by ARAMARK now feature interactive culinary environments, including food theater stations, culinary competitions, chef showcases, restaurant nights, and special theme events, that allow students to actively participate in their dining experience. "It has always been our philosophy to remove the 'walls' to the kitchen whenever possible and have our chefs in front of our guests, creating an exciting, interactive culinary theater," says Randy Bain, national culinary director, ARAMARK Higher Education. "Our chefs are highly visible and accessible — whether it is to provide meal recommendations, cooking tips, or just a friendly conversation." At ARAMARK partner campuses across North America, students are enjoying fresh, nutritious meals and interactive culinary experiences including: Food Theater Stations: Students can watch campus chefs prepare and serve their culinary creations from action/exhibition stations in ARAMARK's The Fresh Food Company, a "kitchen-free" marketstyle restaurant. Using fresh ingredients, students can also customize their meals at a variety of made-to-order menu stations. "Student Iron Chef" Competitions: Students are demonstrating their culinary skills during on campus cooking competitions, judged by the campus chefs and special guests. The competitions, which are often themed to build awareness of sustainability, locally grown produce, or a featured menu item, allow students to develop their skills while being an integral part of the culinary action. Chef Showcases: Chat with the campus chef! "Chef Showcase" events provide students with an opportunity to meet their campus chefs, learn about menu planning, cooking techniques, recipe ideas, and more, all while enjoying a delicious meal. Restaurant Nights: Chefs from local restaurants are invited to engage with the campus community and create special restaurant dining nights. Students meet the local chefs, learn tips from the experts, and sample the restaurant's signature menu items. Theme Events: To truly bring the meal experience to life, many campuses are holding theme nights that allow students to enhance their culinary enjoyment though live music, special food sampling opportunities, and interactions with chefs. CPM www.aramarkhighered.com Look for more Case Histories online at www.webCPM.com JANUARY 2013 / COLLEGE PLANNING & MANAGEMENT 69

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