Shultz

Shultz Dining Center opened in 1961 to meet the needs of Virginia Tech's increased enrollment and was named after the university's original mess steward, J.H. Shultz. It supports the programming and dining needs of the Virginia Tech Corps of Cadets and serves traditional all-you-care-to-eat selections. It is also the site of many special events and theme dinners held throughout the semester. Shultz was updated with a new modern look in August 1995.

• Concept: Traditional all you care to eat and grab-n-go
• Average daily transactions: Shultz, 211; Shultz Express, 586
• Total academic year transactions: 162,213
• Seating capacity: 530
• Top-selling products: Express Breakfast, Chicken Patties, and 6" Hoagies
• Renovation costs: (Shultz Express only) $1.2 million (Fall 1999)
• Food Service Consultant: Ricca Newmark
• Design Architect: White Scarver Hurd Obenchain

Staffing

• Assistant director: Luther Moseley
• Chef de cuisine: Charles Morse
• Operations manager: Nona Gabbert
• Assistant manager: Jason Ludy