It used to be a cafeteria. Sometimes it's necessary to state the obvious. In the case of the design of food service areas, the bottom line rules, much as it does in other aspects of campus funding.
Administrators have to find ways to do more with less.
They also have to be canny about using their resources to develop revenue streams. Hence the prevailing trend in the design of food-service areas is that today's spaces must be flexible and multifunctional, and they must cater to the preferences of students who are used to brand names, lots of choices and ease of access. In a word, they must be hybrid. According to those in the know, hybrid spaces can provide a means of generating revenue on campus. These spaces are available for meetings with optional food service.