search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Fitting modern foodservice equipment into a historic building presented some challenges for consultant Mark Jeffreys and Ambach. However, at University College, Oxford in England, they achieved a result that has delighted everyone


E


ven people who have not watched a Harry Potter movie will understand the reference to the dining halls of the famous wizarding college, Hogwarts. Te dining facilities at


University College, Oxford are exactly that – a large


room with soaring vaulted ceilings, wooden beams and long benches and tables where students gather to share their meals together. When the kitchen facilities needed replacing,


consultant Mark Jeffreys, director of Berkeley Projects, led the project in partnership with Toby Magness, sales director at Ambach UK. “Tis is a fantastic building,” says Jeffreys. “It is a


really exciting place to stay. Students walk through a servery, pick up their trays of food and sit down at the long benches. It makes it a very sociable eating place with a fantastic atmosphere.” Te University of Oxford is renowned as one of


the most prestigious higher education institutions in the world, made up of over 30 colleges and halls. Te historic buildings in the center of the city have hosted novelists, authors, poets, world leaders and it currently hosts a student population of 27,000 from around the globe. Founded in 1249 by William of Durham,


University College is said to be the oldest of all the colleges that make up Oxford University. ▸


University College, Oxford is one of the world's most prestigious higher education institutions


Aliworld 69


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100