>>Kirk Rodriguez, Managing Director: Anything related to food is pretty much going to be, you’re going to come in contact with Hospitality Services in some way, shape or form.>>Allison Hirth, Reporting: IT’S ALL ABOUT OPTIONS AND TEXAS TECH HAS NO SHORTAGE OF THEM.>>Kirk Rodriguez: We have over 50 different locations across campus.>>Allison Hirth: EACH IS RUN BY HOSPITALITY SERVICES. A DEPARTMENT OVERSEEN BY KIRK RODRIGUEZ. THIS MAP GIVES YOU A BETTER IDEA OF WHAT’S OFFERED AND WHERE. THERE’S ALL-YOU-CARE TO EAT TO MORE OF A FOOD COURT CONCEPT AND KIOSKS IF YOU’RE ON THE GO. THERE’S EINSTEIN BROS., QUIZNOS, CHICK-FIL-A, EVEN STARBUCKS. AND FROM DELI TO DONUTS AND EVERYTHING IN BETWEEN, THE STUDENT UNION BUILDING DOESN’T DISAPPOINT. NEITHER DOES STR-EAT–
THE UNIVERSITY’S FOOD TRUCK, WHICH HAS BECOME A POPULAR PICK.>>Kirk Rodriguez: We buy a lot of groceries, you know. U.S. Foods, we are their biggest customer here in this area.>>Allison Hirth: VARIETY AND CONVENIENCE, RODRIGUEZ SAYS, ARE IMPORTANT. HE SAYS STUDENTS DEMAND IT AND IT’S A TASK THEY’RE WILLING TO TAKE ON.>>Kirk Rodriguez: We have a number of students that are very health conscious. They’re very concerned, whether that be because they want to eat healthy, they have a healthy lifestyle or because they have an allergy or because they have a gluten intolerance, whatever that might be.>>Allison Hirth: THAT’S WHERE UNIVERSITY DIETICIAN MINDY DILLER COMES IN.>>Mindy Diller, University Dietician: As a campus dietician, I create an element of support for the university.>>Allison Hirth: SHE OFFERS RESOURCES LIKE THE WEEKLY BLOG, ‘WELLNESS WEDNESDAY’ TO HELP STUDENTS AND STAFF MAKE BETTER CHOICES.>>Mindy Diller: We also have our video library that is really good for students that are first coming to Tech, like: How do we eat healthy on campus? Where are our gluten free choices? How do we work around our food allergies?>>Allison Hirth: DILLER ALSO PROVIDES NUTRITIONAL COACHING AND WORKS ALONGSIDE CHEF DEWEY MCMURREY TO COME UP WITH CREATIVE AND HEALTHY MENU OPTIONS.>>Dewey McMurrey, Chef: We’ll look at trends– what’s hot, what’s popular? We definitely don’t want to feed the students something they can get across the street.>>Allison Hirth: CHEF DEWEY IS A GRADUATE OF THE CULINARY INSTITUTE OF AMERICA AND CAME TO TEXAS TECH IN 2005.>>Dewey McMurrey: I’d say we’re well ahead of the national standard for campuses.>>Allison Hirth: HOSPITALITY SERVICES IS MORE THAN DIFFERENT DINING LOCATIONS THOUGH. IT IS ALSO TOP TIER CATERING.>>Kirk Rodriguez: They will do over 3,500 events this year.>>Allison Hirth: AND IT’S IN THIS KITCHEN WHERE MOST OF THAT FOOD IS PREPARED. A NEARLY ROUND-THE-CLOCK OPERATION THAT KEEPS CUSTOMERS COMING BACK. HOSPITALITY SERVICES ALSO OVERSEES THE UNIVERSITY ID OFFICE.>>Kirk Rodriguez: That’s one of the ways that we interact with the community, that we’re supportive of the community.>>Allison Hirth: RODRIGUEZ SAYS NONE OF WHAT HOSPITALITY SERVICES DOES WOULD BE POSSIBLE WITHOUT ITS HARDWORKING STAFF.>>Kirk Rodriguez: Hospitality Services employees probably, you know, 1,000 – 1,200 people in the fall, during the peak time of the fall.>>Allison Hirth: IT TAKES SO MANY PEOPLE BECAUSE ACCORDING TO RODRIGUEZ, THEY DO MORE THAN 25,000 TRANSACTIONS A DAY.>>Kirk Rodriguez: And that’s someone who comes in and just grabs a Chick-fil-a combo meal or someone that’s grabbing a bagel and a coffee.>>Allison Hirth: THE OPTIONS ARE ENDLESS BUT WITH HOSPITALITY SERVICES AT THE HELM, THEY ALL HAVE ONE THING IN COMMON.>>Kirk Rodriguez: We are Red Raiders feeding Red Raiders and that is very, very true.