Food Service

Meal Plan Rate Information
Photos

New Mexico Junior College contracts with Great Western Dining Service for food services.

A full service cafeteria and snack bar are located in the Ben Alexander Student Learning Center at New Mexico Junior College and offer a wide variety of nutritious meals and snacks. A variety of fast-food breakfast, lunch, and dinner items may be purchased in the snack bar. A daily special is generally offered for the noon meal during regular semesters. The snack bar is open Monday – Thursday from 7:00 a.m. – 6:00 p.m. and Friday from 7:00 a.m. – 2:00 p.m.

Breakfast, lunch, and dinner are served in the cafeteria Monday through Friday with brunch and dinner served on Saturday and Sunday. Cafeteria offerings are as follows:

FULL BREAKFAST – 7:00 – 8:45 a.m. Monday - Friday

Bacon, sausage, or ham, as well as biscuits and gravy

GRILL:  Eggs to order will be served daily featuring omelets, fried eggs, and scrambled eggs. These items will be grilled on the serving line.

A fried potato such as hash browns, American fries, or fried potatoes with onions will be offered daily.

A supplementary entrée will be offered such as French toast, waffles, pancakes, or fritters, along with syrup and butter.

CEREAL:  An assortment of six (6) cold cereals will be offered daily. A selection of one (1) hot cereal will also be available.

SWEETS:  A minimum of two (2) fresh pastries or hot fresh cake donuts will be offered. Fresh fruits (in season) along with canned fruit will be offered daily.

CONDIMENTS:  Four (4) assorted breads will be available for toast daily, with jams, jellies, and peanut butter, as well as other assorted condiments.

BEVERAGES:  White milk, chocolate milk, skim milk, coffee, hot tea, hot chocolate, decaffeinated coffee, and four (4) fruit and vegetable juices will be offered daily. A variety of carbonated beverages will also be available.

CONTINENTAL BREAKFAST – 8:45 – 9:30 a.m. Monday - Friday

A continental breakfast of cereals, breads, sweets, fruits, and drinks are served for those who prefer a later breakfast.

LUNCH – 11:30 a.m. – 1:15 p.m. Monday - Friday

SOUP:  One fresh made soup will be offered with the appropriate condiments daily.  A chili bar will be offered with traditional condiments daily, in season.  A bean pot with hot cornbread will be rotated with chili.

SALAD BAR: A salad bar with FIVE (5) salads, SIX (6) dressings, TWO (2) diet dressings, and TWENTY (20) accoutrements will be offered daily.

DELI:  A Deli-Bar with THREE (3) meats, and TWO (2) cheeses, and ONE (1) spread will be offered Monday through Friday, with a variety of breads and rolls.

MAIN LUNCH:  Three (3) entrees will be offered as a choice daily, one (1) being a non-pork entrée and one (1) being a vegetarian entrée.

LUNCH GRILL:   One (1) fast food item will be offered daily.

SWEETS:  The dessert bar will feature three (3) desserts daily.  Cookies or brownies, cake or pie, pudding, or Jell-O, one (1) canned fruit and a variety of fresh fruit will be offered daily. A cobbler bar will feature a different cobbler served hot on Mondays, Wednesdays, and Fridays.

CONDIMENTS:  Four (4) assorted breads with jams, jellies, honey, apple butter, peanut butter, and whipped butter will be offered along with other condiments.

BEVERAGES:  White milk, chocolate milk, skim milk, hot chocolate, hot tea, coffee and decaffeinated coffee, ice tea, assorted fruit base beverages and a variety of carbonated beverages will be offered daily.

BRUNCH – 10:30 a.m. – 12 noon  Saturday and Sunday

A variety of breakfast and lunch items will be served.

DINNER – 5:00 – 6:30 p.m. Monday – Sunday

SOUP:  One (1) fresh made soup with an assortment of oyster and saltine crackers will be offered daily.

SALAD BAR: A buffet style salad bar with FIVE (5) salads, SIX (6) salad dressings, TWO (2) of diet variety, will be served daily. TEN (10) accoutrements will be offered daily.

DELI:  A deli bar, as at lunch, will be served at dinner.

MAIN DINNER:   Three (3) entrees to be offered daily, with one (1) being a non-pork entrée and one (1) being a vegetarian entrée.

VEGETABLE:  Two (2) vegetables and one (1) potato, rice or pasta item will be offered daily.

SWEETS:  This dessert bar will feature three (3) desserts such as pies or cakes, cookies or brownies, and pudding or Jell-O.  Fresh fruit will also be offered.

CONDIMENTS:   Four (4) assorted breads, hot dinner rolls, fresh baked breads, or muffins with jams, jellies, honey, apple butter, peanut butter, and whipped butter will be offered with an assortment of other condiments.

BEVERAGES:  White milk, chocolate milk, skim milk, hot chocolate, hot tea, coffee and decaffeinated coffee, ice tea, assorted fruit base beverages, and a variety of carbonated beverages will be offered daily.

UNLIMITED SERVINGS:   Contract students will have access to unlimited food including salads, vegetables and desserts.  All entrees and specialty bars will be dispensed in unlimited amounts, except the premium entrée on Steak Night.

STYLE OF SERVICE:   Self serve and cafeteria style of service will be used for breakfast, lunch, and dinner except for special buffet meals.

The following special services will be offered for student satisfaction and retention:

MENU PROGRAM

CEREAL BAR:  A variety of six (6) cold cereals will be available at all meals.

FRESH FRUIT:  A variety of fresh fruit and one (1) canned fruit will be available at ALL MEALS.

BUFFET – STYLE SALAD BAR:   Salad Bar will consist of one (1) tossed lettuce salad, one (1) cottage cheese, one (1) jell-o fruit salad, one (1) vegetable salad or relish tray, one (1) canned or fresh fruit salad, one (1) pasta salad.  Salad dressings will include French, 1000 Island, Ranch, Italian, Blue Cheese, Russian, and two (2) diet dressings. Various varieties of salad dressing will be substituted each week.

DELI BAR:  A selection of three (3) meats and two (2) cheeses will be offered dail at lunch and dinner.

SPICE RACK:  A variety of spices will be available in the dining room to enhance the flavor of the food to student preferences.

SAUCES AND CONDIMENTS:  A variety of two jams and/or jellies will be offered daily. Honey, apple butter, peanut butter, and whipped margarine will also be offered. Hot sauce, 57-sauce, A-1 steak sauce, Worcestershire sauce, tartar sauce, horseradish, fresh salsa, soy sauce, catsup, mustard, pickle relish, and one variety of pickles will be offered daily with appropriate menu items.

CHICKEN FRIED STEAK ENTRÉE:  This entrée will be made from a fresh cube steak, breaded, fried, and served with whipped potatoes and cream gravy at a minimum of ONE (1) time per week.

PREMIUM STEAK NIGHT:  An eight (8) ounce steak will be served TWICE PER MONTH from a selection of steaks, such as a top sirloin, strip or rib eye. One other PREMIUM ENTRÉE will be offered, such as six (6) breaded clean tail (12-15) count shrimp, prime rib, game hen, half a chicken, triple bacon cheeseburgers, 8” deep pan pizza or salmon steaks. Steak and premium items will not be available for seconds, but a third entrée will always be available on an unlimited basis.

SICK TRAY SERVICE:   Will be available upon arrangements and recommendations by Client.

PHYSICIAN-PLANNED DIETS:  If a student is unable for medical reasons to consume the regular meal served in the dining room, the Contractor will supply, at no additional cost to the Client or the student, a meal meeting the physician’s requirements.

EXAM SNACKS:  Snacks and beverages will be served during finals week at a location agreed upon by the Client and the Contractor.

MIDNIGHT BREAKFAST:  A Midnight Breakfast will be served the night before the final examination schedule begins. This meal will be prepared by the Contractor and we ask that the administration and faculty help serve the meal.

SPECIAL MEALS OF THE MONTH:  Twice monthly, the Contractor will provide Special Meals. One will be served in the dining room with the appropriate decorations to create an atmosphere of exciting dining. The other Special Meal may be at any location, coordinated with the Vice President for Student Services, the Vice President for Finance, and the Food Service Committee. All will be arranged in advance and advertised to gain maximum exposure.

PICNICS: The Contractor will allow contract students in organized groups to have picnics or cookouts and furnish the food in lieu of eating in the cafeteria. This will be done at no extra charge to the contract student.

BIRTHDAY CELEBRATIONS:  The Contractor will provide, at no cost, a monthly birthday cake for boarding students in the month of his or her birthday. The College will supply the Contractor with a listing of student birthdays.

Campus housing facilities will be closed and no meals will be served during most official College holidays, during summer school, and in the interim between semesters. A calendar identifying times and dates of closing will be available by July 1 for the approaching academic year.

Please note that all students living in C. M. Burke or Harold Runnels Halls must participate in the meal program.  A special 7 meal plan is available, but not required, for residents of John Watson and Carroll Leavell Student Apartments. Contact the Student Life Office for meal program options and rates.