Mark Hudson and Ethan DeSilvey, grounds
Michial Neal, chef
Rick Cash ’88, ’92M.Ed., facilities support
GaryMiller, Dale Hill, ArnoldWolf; and Gerry Shively (standing),maintenance
Daily, they clean 137 commodes, 155 sinks, and
140 showers, and remove 126 bags of trash fromthe dorms. In the course of a year, the staff orders 20,000- plus rolls of toilet paper, 6,900 rolls of paper towels, 1,416 quarts of hand soap, 46,000 trash bags, 68 gallons of carpet cleaning chemicals, 288 gallons of floor cleaner, and 552 quarts ofmild acid cleaner for showers. Dining Services is another busy area with 1,900
meals prepared and served daily during the academic year, in addition to a large number of catered events for campus and community organizations. Jimmy Stamey, director of dining services, over-
sees operations of the cafeteria, catering, theWest- over Room, and Brewed Awakenings. ChefMichial Neal createsmenus for the dining hall incorporating traditional items along with a variety of non-tradi- tional fare. Students’ favorites include chicken ten- ders, pizza, grilled cheese sandwiches, taco bar, turkey,mashed potatoes, and gravy.TheWestover Roomprovides a casual ‘made-to-order’menu and a comprehensive convenience store includingmore than fifty different beverage options, snack foods,
grocery items, and personal necessities. Located in SchewelHall, Brewed Awakenings offers a coffee bar serving bagels and sandwiches. In a typical year, the staff uses 15,720 pounds of
liquid eggs; 42,480 shell eggs (cage free); 5,790 pounds of chicken strips; 6,830 pounds of chicken tenders; 2,100 gallons ofmilk; 3,600 pounds of turkey breast; 14,120 hamburger patties; and 2,100 gallons of orange juice. And here, green doesn’t apply just to vegetables.
Along with recycling,Dining Services carries out numerous environmental initiatives including using glassesmade fromcorn; picnic waremade from recycled and compostablematerials; and napkins made fromrecycledmaterials. Even the cleaning chemicals are environmentally friendly. Essential personnel play a vital role in the suc-
cess of the College, but they are often taken for granted because their work is behind the scenes. So the next time you see one of these hard-work- ing staffmembers, give a wave or better yet a sin- cere, “Thank you.”
Fall 2010 LC MAGAZINE 21
Top right Crisandra Harris, Sheila Murphy, and Anthony Carter, part of a 30-person housekeeping crew, set up 4,500 chairs in three hours prior to Commencement. The chairs came down in only two hours.
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