Week 2 at Miami University, Oxford, OH!

Alumni Weekend is on the horizon! This is a huge undertaking, not only by the housing, dinning & recreation staff, but for the entire university with attendence forecasted at 1200-1500 guests. This event, held annually, serves to invite former students of Miami to celebrate and reunite.

In order to prepare for the weekends dinning events, my project has been to help compile lists of guests who have special diets. We highlighted the items on the menus containing each specific allergen. In order to recieve a special diet one must have previously registered with the Culinary Support Center as having an allergy/specific diet. Most people with special diets are still able to eat the buffet foods, while avoiding their offending food, however some are in need of a special meal tailored to their needs. Meetings were held to determine this need and the special meals were planned. Examples include vegan items, gluten-free, and food for those at risk of cross-contamination.

This process is also completed for all people attending any of the conferences held at Miami throughout the summer. During the school year, students needing special diets are sent through a more thorough screening and counseling in which an entire special menu may be created. The person in charge of this process is the Culinary Specialist, Bev Rambo. Below is an example of one the menus made for a guest attending a summer conference.


I have learned a lot this week abut the process, time and effort that goes into planning a large event like Alumni Weekend. I am excited to see it all come together tomorrow! Pictures to come!