As part of the previously announced transition of the Syracuse University Campus Store to Barnes & Noble College (BNC), store locations will undergo temporary closures over the next two weeks to allow for installation of new technology, staff training and other exciting changes.
The University community is asked to plan for any purchases they may need to make prior to the closings.
Read the full story at Syracuse University News.
Campus Dining is excited to announce a series of initiatives and brand-new dining options aimed at faculty and staff members, in an effort to make dining on campus as easy (and delicious!) as possible for all University community members.
A refreshed and remodeled Neporent Café and Dining Room, located on the first floor of Dineen Hall, fully reopened to the campus community in October. Neporent offers two dining options: grab-and-go service, which is offered throughout its operating hours, and, NEW this academic year, table service dining, which is offered every weekday between 11 a.m. and 2 p.m. Guests visiting the Dining Room during that time will be required to wear business casual dress.
Read the full story at Syracuse University News.
Syracuse University has selected Barnes & Noble College (BNC), a Barnes & Noble Education company, to manage all course materials, general merchandise, retail and e-Commerce operations for the University’s Campus Store. The transition will take place gradually throughout the fall semester, with Barnes & Noble College assuming full management of the store on Jan. 1, 2025.
Read the full story at Syracuse University News.
Food safety is always top-of-mind for Ashley Leone, MA, RD, CDN, CNSC, assistant director of nutrition management and Campus Dining’s registered dietitian. She trains staff and students in nutrition and food safety, assists with recipe creation, menu development, allergen and dietary food labeling, works one-on-one with students with food allergies and special dietary needs, and provides community education.
For Leone, a key point of emphasis coming into the 2024-25 school year was improving quality choices available for gluten-free students. She hosted a series of focus groups last year for students with gluten intolerances, and she field requests for more fresh, made-to-order, hot options in addition to grab-and-go mainstays.
Read the full story at Syracuse University News.
Campus Dining begins the 2024-25 year with the grand opening of its sixth all-you-care-to-eat dining center in Orange Hall (the former Sheraton Hotel, located next to the Whitman School of Management). It is the first new on-campus dining center in 15 years, since Ernie Davis opened its doors in 2009. Orange dining center will offer a similar menu to the five other all-you-care-to-eat dining centers, with a focus on quick service for the busy lives of University community members.
Read the full story at Syracuse University News.
As part of Syracuse University’s strategic housing plan and in response to student needs and feedback, two new residence halls will open their doors to students in the upcoming 2024-25 academic year. Orange Hall is the new name for the former Sheraton hotel, which is in the midst of its conversion that secures its history as a welcoming and vibrant space newly redesigned to support students. The building, which will contain the University’s sixth all-you-care-to-eat dining center, will house nearly 400 sophomore students beginning in Fall 2024.
Read the full story at Syracuse University News.
The Syracuse University Campus Store and Market will be closed June 19-25 for the Juneteenth holiday and its annual inventory. Summer hours will resume on Tuesday, June 25.
Online orders placed after 2 p.m. EDT on Tuesday, June 18, will be processed beginning June 25.
Questions can be directed to Kathy Fonda at 315.443.9947 or kjfonda@syr.edu.
Associate Vice President of Auxiliary Services Cheryl Fabrizi announced this week former Sheraton Syracuse University Hotel & Conference Center General Manager Jason Mock will lead Syracuse University’s Housing, Meal Plan, and I.D. Card Services. He assumed the role on May 16, following the official closure of the hotel. The property, located at 801 University Ave., is currently undergoing renovations that will see it reopen as a nearly 400-bed residence hall with a new all-you-care-to-eat dining center in fall 2024.
In the director role, Mock will support the planning and implementation of the University’s evolving housing strategy, which has been aligned with and informed by the Campus Framework. Mock will also focus upon student-centric on-campus living initiatives and service excellence through collaborations with Campus Dining, Student Experience, and Facilities Services.
“I’m excited to leverage my hospitality background and apply 20-plus years of guest-centric experience to influence and evolve the day-to-day experiences of Syracuse University students, both present and future,” Mock said. “Such a transition is exciting – working with “guests” who typically live nine months in residence halls versus a few days in a 235 room hotel and supporting campus community members who are seeking to access additional campus services via meal plans and identification cards.”
“Jason will be an integral leader, growing the office’s customer-centric service team and establishing campus collaborations that positively impact on-campus living experiences and access to dining, CUSE Cash, and additional services at Syracuse University,” Fabrizi added.
Mock began his career in hospitality at Crowne Plaza and Wyndham locations in Massachusetts. He moved to the Syracuse area in 2002 and became the Guest Services Manager of the Sheraton Syracuse University Hotel and Conference Center. During his tenure with the Sheraton, Mock was continually promoted to positions of increasing leadership and responsibility, including Reservations Manager, Director of Revenue Management, Director for Front Office Operations, Director of Operations and Assistant General Manager, and finally to General Manager. In total, he spent 22 years with the Sheraton. Jason graduated from Johnson & Wales University and holds a bachelor’s degree in hospitality management.
