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—Non-Compostable Anchor Packaging (Film Wrap) Creative Dining Services KSQ (Architecture, Planning, Interior
Anchor Packaging Aprons and Smocks (Chef Shoes) Crysalli Artisan Water Design, MEP Engineering)
Rosseto Serving Solutions Firex USA (Kettles, braising pans, Foodservice Consultants Studio LeanPath (Waste Management)
GreenGood USA multi cookers) Kamram and Co. Multiteria (Merchandising)
Hoffmaster OnSite Waste Solutions (Food Waste
Wasserstrom Deyhydrators) MULTITERIA CONTRACT MANAGEMENT
Planglow USA (Labels, Packaging) On The Move
FURNITURE Spring USA (Chafing Dishes, Servers) Partners by Design LLC Aramark
Caterers Warehouse Rippe Associates AVI Foodsystems
Gasser Chair Co. The Salvajor Co. Chartwells Higher Education Dining
Progressive Pro SERVICES Spring USA Services
Tomlinson Industries Creative Dining Services
CONSULTING MANAGEMENT CulinArt Group
LINENS Bakergroup Epicurean Group
Caterers Warehouse DESIGN Birchfield Jacobs Lancer Hospitality
Happy Chef Bakergroup Brailsford & Dunlavey Metropolitan Food Service
Progressive Pro Birchfield Jacobs Campus Dining Metz Culinary Management
Wasserstrom Bruner/Cott Creative Dining Services Parkhurst Dining
Colburn & Guyette Foodservice Envision Strategies Sodexo
PAPER/PLASTIC PRODUCTS Design Consultants Foodservice Consultants Studio
Anchor Packaging Creative Dining Services Rippe Associates GROUP PURCHASING
Elkay Plastics Foodservice Consultants Studio ORGANIZATIONS
GreenGood USA Kamram and Co. OTHER
Hoffmaster On The Move Bruner/Cott (Architecture, Planning, ACUI
Rosseto Serving Solutions Partners by Design Interiors) HPSI Purchasing Services
Wasserstrom Rippe Associates Campus Dining (Benchmarking) National IPA
DishOut (Card Program Manage- Premier
REPAIR PARTS/SUPPLIES EQUIPMENT ment)
Wasserstrom Bakergroup Guiding Stars Licensing Co. (Nutri- TRAINING
Birchfield Jacobs tion)
—OTHER Campus Dining Kitchen Confidential (Food Allergy SabreTooth Technologiest
AGreenOzzi (Reusable Containers Colburn & Guyette Foodservice Safety) Sun Coffee Roasters
and Cutlery) Design Consultants —OCH

Around the Campus

MSU Hosts Elegant Masquerade Dinner

hen diners walked into The Gal- communications team members, fa-
Wlery at Snyder/Phillips in early cilities staff and external vendors.
October, they experienced another world, The willingness of others to get in-
filled with brightly colored décor, dec- volved demonstrates the importance
adent desserts, extravagant extras and of community at MSU.
more. The dining hall, located on the “Throughout the process of plan-
campus of Michigan State University ning and carrying out the Masquerade
(MSU) in East Lansing, had been trans- Dinner, staff and academia partners
formed into an elegant, enchanted setting across campus showed considerable
by the Culinary Services department. support and it truly was a team effort,” area before entering the adorned setting
Team members at The Gallery and said Cheryl Berry, Culinary Services through a lighted tunnel.
partners across campus created an ex- marketing and communications manager. Tulle netting in purple, teal, green
perience for guests beyond decorations “The success of this event reveals the and blue was draped across the open din-
and cuisine, tying in a unique academic dedication of MSU to continually en- ing room, where a striking mask created
partnership and interactive elements. hance our dining program and deliver by Residential College in the Arts and
When they first decided to pursue unique opportunities for community Humanities (RCAH) students hung from
a masquerade ball concept, managers engagement.” the ceiling. Vases at the center of each
and chefs were inspired by many ideas. Leading up to the event, a decorating table were filled with feathers, glittered
Each week they met to continue plan- room was offered near The Gallery, where ting ting and other décor. Each dining
ning, starting with simple aspects such those planning to attend could embellish venue also featured a large mask cutout,
as the date and time, and getting more a personalized mask with ribbon, feath- floral arrangements, colored beads and
detailed as the event drew closer. Ex- ers, glitter, confetti and other trimmings. themed accessories.
perts from various areas were pulled in In addition to wearing their creation the “The decorations were my favorite
throughout the process, including arts evening of the dinner, guests used props part,” shared Jim Hath, complex dining
and humanities students, marketing and and snapped selfies at the photo booth manager at The Gallery, who led the team

ON-CAMPUS HOSPITALITY FEBRUARY 2017 | 35