Students can find information regarding Dining Services' contests, special meals and photographs via a blog that was launched in mid-August.
Lucas Miller, manger of menu development, created the blog in response to limitations presented by the redesign of Ball State University's Web site.
"It's a way to get students involved," Miller said. "We want to make it a more personal experience."
The site enables students to easily submit stories of personal experiences at dining facilities as well as send e-mails regarding menu content and employment questions to the appropriate dining employee.
Miller said the site allows the employees to be creative while still getting information across to students.
"It's actually becoming more useful than we originally thought," he said.
The original Dining Services Web site still exists, Miller said, and the blog functions as a supplemental site with information and media that would not work with the original site.
Dining has also made changes to the hours of dining locations for the 2008-09 academic year, Liz Poore, assistant director of operations, said.
About 100 hours have been added to dining halls in direct response to Student Government Association and Residence Hall Association's requests, she said. More late night hours were added to be more convenient for students, she said.
The Terrace Café has opened on the west end of the second floor in the L.A.Pittenger Student Center in response to Cardinal Crossing's closing for the building's renovations, Poore said.
The Terrace Café features sandwiches, salads, snack foods, bottled beverages, coffee, donuts and cold cereal.
One menu item has changed, Poore said: Fruitazza drinks have been replaced with a more healthful alternative. A new, 100 percent juice-based frozen beverage replaced Fruitazza at Noyer and LaFollette complexes.
Another change will hopefully reduce some of Dining Services' spending on plastic goods, Poore said.
Students received green, reusable grocery bags as they moved into the residence halls, she said. Bags will be available for purchase by staff, faculty and off-campus residents as well, Poore said.
"Every little thing that you do might have a really big impact [on the environment]," she said. "It will save us money."
DiningStay up-to-date with campus dining at Dining's blog atbsudining.blogspot.com
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