ABSTRACT
Recreational food services in college and university settings include a wide array of food outlets, from fast food and beverage concessions to white linen service. While historically these university-operated food services have been considered “break even” ventures, more universities are considering all university food service operations, including recreational food service for athletic programs, to contribute to the total university revenue structure. A major component of revenue generating recreational food service is quality service, an area which, for many reasons, has received little attention to date. This paper presents a model quality service training program that was delivered to university recreational food service workers. Goals and objectives of the training, course content, and evaluation information is provided.