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We invite you to experience Notre Dame through our website. Dedicated to the mission, values and goals of the University, Auxiliary Operations is proud to provide students, faculty, staff, and all campus visitors the highest level of hospitality and customer service.

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Staff Spotlight

Charu Pant

Charu Pant

Charu Chandra Pant, CEC, ACE has been named retail culinary production manager. In this role, Pant manages the culinary program for retail express units on campus, including Café de Grasta, Café Commons, Café Poche, Decio Commons, Waddick’s, Crossings, a la Descartes, and Kitz Café.

Pant previously held the position of test kitchen chef. He has worked in a number of hotels prior to coming to Notre Dame.

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Latest News

Notre Dame Au Bon Pain Named Franchisee of the Year

Author: Robert Casarez

Notre Dame Au Bon Pon wins award

Au Bon Pain recently recognized Notre Dame Food Services’ Hesburgh Library location as Franchisee of the Year. Chris Abayasinghe, Director of Notre Dame Food Services, received the award on behalf of NDFS at the International Company and Franchise Conference on September 29, 2014 in Boston. It’s a great honor for NDFS and the collective work of many members of the staff and management team.

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Council of Chefs Wins 2014 Presidential Team Irish Award

Author: Colleen O'Connor

2014_team_irish_chef_s_council_3

Notre Dame’s Council of Chefs, a 13-member culinary team led by Executive Chef, Don Miller, has been awarded a 2014 Presidential Team Irish Award.

The purpose of the Council is to gather the culinary leadership on campus to address culinary concerns such as recipe quality, recipe procedures, productivity, inventory controls and professionalism. The members come from all campus Food Service operations, with each one holding a culinary supervisory position. Recently, the group has made significant progress tying together the areas of menu and recipe management with food and labor costs, resulting in better expense controls and improved budget performance.

In naming the Council of Chefs as Team Irish Award winners, it was noted that the member culinarians have taken initiatives that nurture values consistent with the University of Notre Dame’s mission. Their work significantly impacts thousands of students, faculty, staff and visitors on a daily basis.

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