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Student Life


Food Service Facilities

Manager, Food Services: Donna Faulkner, Ext. 2596
Web Site: <
http://www.wlu.ca/~wwwfs/>

Laurier operates its own food service offering both resident and non-resident students economical and nutritional meals, and a wide variety of snack items.

All students living in University residence (except Bricker Residence, University Place and 209 Regina) are required to purchase a meal plan. The meal plan is divided into two parts. Prime dollars can be used in the Dining Hall, The Terrace (food court), and the Second Cup in the Science Building. Alternative dollars (the smaller portion of the meal plan) may be used in all locations, the two other Second Cups, Swiss Chalet off campus, and the student-operated Wilf's on campus.

Students receive a bar code for their ID card, and at the time of any food purchase can ascertain the value of their food balance. All food items are presented on an à-la-carte basis, and students select and buy only the food items that they want, which then are deducted from their debit meal card.

Meal plans are available for students in Bricker Residence, University Place and non-resident students both for the Dining Hall and The Terrace. Both facilities also operate on a cash basis.

There are four meal plans available: a light meal plan for students who go home most weekends at a cost of $2,260.00 (1998-99), which has $300 in alternative food dollars, a regular meal plan with $600 in alternative food dollars for those students staying on campus, at a cost of $2,594.00 (1998-99), and $50.00 and $300.00 off-campus plans that can be used at all outlets.

The Terrace, located on the ground floor of the Fred Nichols Campus Centre, offers a range of fast-food alternatives including A&W, Mr. Sub, Domino's Pizza, and the University's own Food For Thought kiosk. Second Cup in the Science Building and Wilf's are open on weekends.



Student Life
Student Services/Facilities

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Official electronic version updated on October 15, 1999

[LAURIER HOME] [COMMENTS] Comments to the Editor: M. Watson, Office of the Registrar