A number of Blugold Dining locations will be closed or have limited hours as we get closer to Spring Break. On Wednesday, March 11th, Café a la Cart in the Haas Fine Arts Center will close and on Thursday, Café a la Cart in Hibbard Hall will close. Both Café a la Cart locations will reopen on Monday, March 23rd. Also on Thursday, Library Grounds will close for the duration of the break and the Hilltop Center Food Court will close one hour earlier at 11pm. On Friday, The Dulany and Higherground will be closed and a number of dining locations will be closing early. Intermezzo’s Café will close at 1pm, Marketplace at 3pm, Green Bean at 1pm, The Terrace at 1:30pm and the Hilltop Center Food Court at 8pm.
During Spring Break, Marketplace in Davies Center will be open featuring Blu Plate Diner, Monday through Friday from 7:30am to 3pm. On Sunday, March 22nd, The Terrace, Riverview Café, Marketplace and the Hilltop Center Food Court will reopen with limited hours.
For a complete listing of our Spring Break hours of operation, please visit the Blugold Dining website at www.uwec.edu/dining.
About Us
Sodexo is the food service provider for the University of Wisconsin-Eau Claire, with 100 fulltime union staff and 310 UWEC and local high school students as employees. The leading food and facilities management services company in North America, Sodexo has been a partner with UWEC since 2002. Blugold Dining serves in Davies Center, the Hilltop Center, Centennial Hall and the Haas Fine Arts Center, and its catering team supports campus and community events, including UWEC Athletics.
To contact Blugold Dining, please call 715-836-5261 or email us at dining@uwec.edu. Visit our website at uwec.edu/dining, like us on Facebook at facebook.com/BlugoldDining and follow us on Twitter under the handle @BlugoldDining.
To contact Blugold Dining, please call 715-836-5261 or email us at dining@uwec.edu. Visit our website at uwec.edu/dining, like us on Facebook at facebook.com/BlugoldDining and follow us on Twitter under the handle @BlugoldDining.
No comments:
Post a Comment