Ebony Gipson, a sophomore from California studying special education, said the Club Dining Facility on March 31 was an award winning night, and she wasn’t alone.
The Club received the grand prize in the Residential Theme Dinner Category at the Loyal E. Horton Dining Awards Presentation held during the National Association of College and University Food Services National Conference from July 5 to 10.
“The Loyal E. Horton Dining Awards contest is a highly competitive and prestigious peer recognition program,” according to a NACUFS press announcement. “The competition was designed to recognize exemplary menus, presentations, special event planning, and new dining concepts, and to provide an avenue for sharing ideas and creative presentations in collegiate dining services.”
The Club Dining Facility Manager Marilou Lee said she was astounded and thrilled when it was announced that BYU–Hawaii was the theme dinner grand-prize winner.
“To be on the same level as all the big schools is a humbling feeling. It’s nice just to be noticed,” said Lee.
Various other schools, including large schools like Miami University and University of California, took part in the competition but were surpassed by BYU–Hawaii’s attention to detail and authenticity, said Lee.
Gipson said she enjoyed the authenticity of the Indian Night event this past March. “I’ve never been exposed to Indian culture like that before,” she said. “It was a learning experience.”
That was what Club event planners wanted. “When we present cultures, we want it to be authentic,” remarked Lee. “Our goal is to put on a nice event, not just to win, but we want our students to learn the culture.”
Other culture and social events are being planned for the Club. Wednesday, July 28, is Tahitian Night, with Tahitian food and entertainment. There is a tentative outdoor barbeque on August 12 and a movie night on August 18.
Lee expressed how excited she is for the event on August 26. The vendors who provide the food for the Club are helping to host a Latino-themed event with a guest chef, prizes, piñatas, and salsa dancing.
The Food Service Management team puts on these special events to help break up the monotony students often face when they eat in the same place each day. “Planning and putting on an activity isn’t easy,” says Lee, but it’s worth it to see the reaction from the students.