Name: Dining Services (1936 - Present)
President Marquis first asked for money for a freshman girl’s dormitory and cafeteria in 1924. Repeated requests for legislative funding were not met. Then in the 1930s the formation Public Works Administration provided a way to finance and construct a dormitory on campus. The first dormitory was Marquis Hall, which opened in 1936. The dorm was located on Avenue B, between Sycamore and Mulberry Streets. The dorm was equipped with a kitchen, grill, main dining room and a second dining room for the use of the college. Sadie Kate Bass was the first dietician at Marquis Hall. When opened, room and board was $24.00 per calendar month (not including the evening meal on Sunday). Board only cost $17.00 a month or meal tickets could be bought for $4.50 per $5.00 book.
Dining Services would grow with the campus and the expansion of the dormitories, conference, and entertainment facilities. UNT Dining Services is a self-supported food service department. In addition to the five dining halls the department supplies food for 16 retail locations, one full-service restaurant and a full-service catering department.
The mission of Dining Services is to provide quality nutritious meals, superior service, excellent value and a friendly, customer-oriented staff. The Dining Services staff has sought to provide good food as well as a fun atmosphere for their dinners. Theme dinners and celebrations of holidays have long been a part of the dormitory cafeteria experience.
The Food Advisory Board is composed of a group of students who represent their residence hall to Dining Services. The group provides feedback on the food, service and quality to help improve the dining experience for all students. They also conduct taste tests to help select new brands, products, and foods for future menus. Dining Services responded to requests for an expanded selection of vegetarian meals by dedicating one dorm cafeteria, Maple Hall, to a vegan menu in 2011.
[The information for this entry comes from "The Story of North Texas" by James Rogers and Dining Services publications.]