Several University of La Verne departments have taken needed steps to give students extended access to campus amenities, such as hot food, ticket purchases and mail pickup.
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Bon Appétit has been offering baked artisan bread and other bakery items brought by Homeboy Industries at Barbara’s Place and Davenport Dining Hall.
Barbara’s Place has been the alternative to Davenport Dining Hall for many students, especially commuters. Currently, students are upset over the lack of options since Barb’s has eliminated its daily specials. Say goodbye to all of your favorites and embrace the taqueria every day except Wednesdays, which are now strictly for Mongolian food.
The first week back to school from an eventful summer break is always one of the hardest things to get through. As we enter the new year at the University of La Verne, the resources needed to accommodate the student body growth were underestimated. The university administration knew how many incoming students were enrolled for […]
Barbara’s Place and Davenport Dining Hall are filled with familiar faces, workers and students greet each other as they see each other for the second, third time a day. But a fresh new face can now be spotted, as ULV’s dining halls welcomes the new general manager of Bon Appétit, Heather Podsakoff.
Students got the opportunity to ask 15 members of administration about hot topics such as tuition increase, the parking structure for next year and food at the Pajama Power Hour town hall meeting Monday night.
In the Davenport dining hall during lunch and dinner time you will hear it. The occasionally unhappy student will moan and groan about how the food of Café Bon Appétit does not satisfy his or her hunger or taste buds.
Our spring break is only one week long, so why do the people left on campus have nowhere to eat? Both Barbs and Davenport are closed for the week, leaving the students to buy food off campus.
Students want another on campus eatery, and 10 out of 16 students asked in an informal survey think that the University community would benefit from a deli-style sandwich shop.
A typical functioning kitchen for any restaurant consists of a counter, an oven, a food station and a refrigerator. The types of food available at the establishment usually revolve around what type of equipment they have to work with, but at Barbara’s Place this is not the case.