Meal Options Abound at Renovated Susquehanna Room

Patrons of Pennsylvania College of Technology's main dining hall, the Susquehanna Room, will find faster service and more menu flexibility this fall, following a $1.16 million renovation project at the facility this summer.

The 13-week project represents the first major overhaul of the Susquehanna Room since it opened 16 years ago. Seating capacity has increased from 350 to 370, and there are new light fixtures and earth-tone color schemes. But the major difference diners will notice is the flexibility afforded by the many food stations in the hall, located in the Hager Lifelong Education Center at Penn College.

The work is being paid for by surpluses generated over 15-plus years of service, said Linda A. Sweely, director of food services at Penn College. She said the revamped design features new stations that reduce the amount of time spent in line, but increase the number of menu options.

"The breaks in the tray slides will speed the traffic flow," Sweely said. "The new design eliminates the time people have to wait in line. It also provides more flexibility in the way you can select a meal."

The new Susquehanna Room features a grill area with a charbroiler (Jump Start Grill); a waffle and french-fry station (Favorite Places); an entree area with three entree choices, including a flex-bar area with make-your-own-style service of pasta, sandwiches, etc. (Steamers); a salad bar area, (Fresh Starts); a deli area (Between the Bread); and a beverage station (Splash). The new "Penn Central" area will offer "grab-'n'-go" foods like pizza by the slice, premade sandwiches and salads.

The grill area will offer hot sandwiches, including burgers, fish and chicken sandwiches. The entree area will use a hot-food display case that exhibits foods on decorative platters and crocks. The flex-bar area will offer something different each day of the week, such as pasta, meatball hoagies, a baked-potato bar, Mexican dishes, etc. The deli area will feature hoagies made with rolls baked in-house, and there will be specialty sandwiches, like wraps.

Many of the prices remain the same, Sweely said, but the way in which entrees are offered has changed, providing more flexibility. Many entrees are available as a small side or with one side dish − and for the hearty eaters, with two side dishes. This allows up to three meal-size options for each entree. providing a meal portion to suit anyone, Sweely added.

Robert Feaster Corp. was the general contractor for the project, which was completed in time for the start of the Fall 2000 semester. The facility officially reopened Wednesday, Aug. 9, with a limited summer menu.