Multiple choice: trends in dining design.

The old-style school cafeteria is gone. What's taking its place? There's more than one answer.

In the design of food service areas in the nation's educational institutions, the bottom line rules. Schools have to find ways to do more with less. They also have to be canny about using their resources to develop revenue streams.

The prevailing trends in the design of food-service areas are:

* New hybrid spaces that are flexible and multifunctional.

* Catering

While the manifestations may differ at the various levels of the educational process, the fact remains that the design of food service areas no longer means simply a blank space with a service line along one perimeter and a large area filled with nondescript tables and folding chairs for eight to 12 people.

The cafeteria, as we all once knew it, no longer exists. Schools have entered the age of the "cafetorium," the "auditeria," and the food court. Some emphasize the food function, but adapt easily for use as an auditorium or gymnasium.

Promoting Ties to the Community

Others reverse the emphasis, creating auditorium and theater spaces that easily double as food service areas. Many of these hybrid spaces are prepared to serve the needs created by the multiple functions of auditorium or theater and dining hall, as well as the needs of students for flexible hours and improved socialization. In many cases, these multipurpose spaces promote ties to the larger community as well, providing opportunities to create extra sources of revenue for the school.

"We've designed auditeriums, cafeterias, cafetoriums, and study halls with stages and with gyms," says Paul Vorndran of Vorndran & Associates, Food Service Consultants Inc., Ft. Wayne, IN. "A lot depends on the budget. If we can make spaces multifunctional, it's better overall. I would like to see the kitchens in the bigger institutions used for other things than just school meals. Many schools in states other than Indiana allow catering as a fundraising effort for the school."

Kim Dale Hassell, vice president, educational division, and Nancee Ariagno, vice president, interiors, at Plunkett Raysich Architects, Milwaukee, WI, design food service areas at all levels of the educational ladder. "For K-12, the design required for a multifunctional space depends on the grade level," the two note. "If we're designing a space at the K-5/8 level, frequently it's an independent cafeteria or cafetorium. Sometimes the food service can be included with the gym function. What's necessary for these spaces is the ability to change them very quickly.

"We use folding tables that are mobile or that go up into the wall. This allows the custodial staff to clean and mop easily. We'll put a stage into a space that can be transformed to a cafeteria. We use movable wall systems to divide the two functions. If the school needs more seating capacity, it can open up the space and redirect the students."

For Hassell and Ariagno, increasing the flexibility of the spaces is just the beginning. Two recent auditeria projects put the emphasis on the auditorium function. "Sightlines and acoustics were enhanced," they explain. "Enclosing walls defined the space. Pocket doors completely contained the interior when it was used as an auditorium, while they remained open for the cafeteria function.

"We've also used the food-court design in high schools, as well as in colleges and universities. It gives students various choices. Some designs are more mobile, others more fixed. Larger school districts are interested in ways to move kids in and out, and they want a crowd-dispersing approach."

Since utilitarian, mass feeding is no longer in vogue, these multifunctional spaces include new and innovative design features. Designers can change the elevation of seating areas to create intimate nooks and more casual dining. Ceiling elevations also vary accordingly for acoustic as well as aesthetic reasons. These multipurpose areas are gathering places for students after and between classes, not just cafeterias for use once a day.

"The furnishings add a little softness," Ariagno reports. "Tables are smaller, seating four to six students instead of 12. Anywhere we can use upholstery, we do. Banquetres help absorb sound, as does carpeting, which creates a much softer and quieter situation. We also use baffles to absorb sound. And we're adding more and more technology: computerized delivery systems, debit cards, computer. checkouts. The cafetoriums now have video screens: They are sources of information for the students, listing current menus and current events."

STAGE STRUCK

Steve McNeal, principal of Broadhead High School in Broadhead, WI, recently shepherded the construction of his school's award-winning auditeria. Initially McNeal was skeptical about combining two functions in one area. "I was insistent that I wanted an auditorium," explains. "I believe that the arts should be equal to athletics."

While he didn't want the students to feel short-changed, he also knew that the school wouldn't be able to use an auditorium nearly as often as it uses this auditeria, which has four semi-circular levels that ring the stage. Side doors open into areas that look into hallways, so that at mealtimes the entire area feels more spacious. Tables with attached benches roll into position for meal time. "The movable furniture makes the space easy to clean," says McNeal.

"We built it to be more of an auditorium," he adds. "There are speakers and a stereo sound system. Six TVs on one wall, along with cable and a VCR, can be used to broadcast the student-produced TV show. The space is very functional. The different levels offer the kids varying environments, which calms them down. The design sets the tone."

The local community also makes frequent use of the space. Reports McNeal, "I figured the community would use the auditeria about 16 times a year. In our first year, its been used more than 40 times, with more and more dates being scheduled. Banks hold their annual meetings here, as does the country club. The preschool downtown puts on its productions here. We've had art fairs and a jazz concert. The space has been a spectacular success. I'm good I was wrong about it."

Barry Swanquist is general manager for education markets, KI, Green Bay, WI.