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Welcome to Jean Royce Dining Hall!

Meet your Team

 

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View Today's Menu

The newly renovated Jean Royce Dining Hall is located on West campus in Duncan McArthur Hall. The dining hall seats approximately 200 guests.

Monday to Friday, breakfast ($8.50 for those without a meal plan), lunch ($12.00 for those without a meal plan) and dinner ($14.00 for those without a meal plan) features all-you-care-to-eat service with a wide variety of entrees, soups, salads, beverages and desserts. Lunch from Monday to Friday features our  “a la carte bistro”. Vegetarian and Vegan selections will be available at every meal.

Our Barista Bar offers specialty fair-trade coffee, tea and beautiful pastries from our Ban Righ bakery. Each of the dining halls on campus prepare fair trade coffee and provide a variety of fair trade tea options. The Barista Bar also features ‘Fresh to Go’ items and is open until midnight every night of the week!

No cash sales or guest passes will be accepted during dinner on Friday nights. If you live with any special dietary needs, food allergies, etc., our food service managers will be pleased to discuss your requirements and how we can accommodate.

 

Regular Hours of Operation:  September – April

Monday – Thursday
Breakfast – Dining Hall: 7:30 am – 9:30 pm
Barista Bar:  9:30 am – 11:00 am
Lunch – Dining Hall: 11:00 am – 2:00 pm
Barista Bar: 2:00 pm – 4:30 pm
Dinner – Dining Hall: 4:30 pm – 7:30 pm
Barista Bar: 7:30 pm – Midnight

Friday
Breakfast – Dining Hall: 7:30 am – 9:30 am
Barista Bar: 9:30 am – 11:00 am
Lunch – Dining Hall: 11:00 am – 2:00 pm
Barista Bar: 2:00 pm – 4:30 pm
Dinner – Dining Hall: 4:30 pm – 7:00 pm
Barista Bar: 7:00 pm – Midnight

Saturday
Breakfast: 9:30 am – 11:30 am
Brunch: 11:30 am – 2:00 pm
Barista Bar: 2:00 pm – 4:30 pm
Dinner – Dining Hall: 4:30 pm – 7:30 pm
Barista Bar: 7:30 pm – Midnight

Sunday
Breakfast: 9:30 am – 11:30 am
Brunch: 11:30 am – 2:00 pm
Barista Bar: 2:00 pm – 4:30 pm
Dinner: 4:30 pm – 7:00 pm
Barista: 7:00 pm – Midnight

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Food Allergy or Dietary Limitation?

Ask Before You Eat - Logo-01

 

At Queen’s University, we take allergies and special diets very seriously. We support students who have allergies and dietary restrictions by providing information and knowledge that is essential for students to make informed choices while dining on campus and participating in the university experience. We encourage all students to “Ask Before They Eat”. For more information, please visit our Allergies page.

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Halal/Kosher

Do you adhere to a specialized diet for religious observances? We can help.

If you have yet to contact Hospitality Services about your special diet, or if you have but you continue to have concerns, please do not hesitate to contact our office at 613-533-2953 or by emailing dining@queensu.ca.

Our services include:

  • confidential consultation with a Hospitality Services representative
  • Access to a dining hall chef or manage to help you make safe choices
  • On-going support and guidance throughout the school year

When eating in the dining halls, please feel free to ask our staff members for assistance.

Kosher Items in the Dining Halls:

Ban Righ, Leonard and Jean Royce Dining Halls can provide kosher meals upon request.

Halal Items in the Dining Halls:

Halal participants are provided with daily Halal entrees for lunch and dinner in Ban RighLeonard and Jean Royce Dining Halls.
These offerings are prepared fresh and on-site by Queen’s Hospitality Chefs. 


Halal Items in Retail:

Lazy-Scholar-Logo-NEW

 

 

 

The Lazy Scholar Please visit our location and talk to the chef’s about our options.

  • Chicken Burger breaded
  • Chicken Nuggets Breaded
  • Beef Burger

location-21

 

 

Location 21 Please visit our location and talk to the chef’s about what options are available.

  • Beef burger
  • Chicken nuggets
  • Deep fried chicken cutlet

 

 

 

KHAO Please visit our location and talk to the chef’s about what options are available.

  • Chicken Strips
  • Breaded Chicken
  • Butter Chicken
  • Red Thai
  • General Thao Chicken
  • Kung Pao Chicken
  • Pad Thai
  • Singapore Noodle
  • Ban Mi Chicken – UPON REQUEST
  • Banh Mi Tofu
  • Egg Tart
  • Sesame Treat
  • Spring Roll
  • Egg Roll
  • Edamame
  • Naan
  • Somosa

At Queen’s University, we take allergies and special diets very seriously. We support students who have allergies and dietary restrictions by providing information and knowledge that is essential for students to make informed choices while dining on campus and participating in the university experience. We encourage all students to “Ask Before They Eat”. For more information, please visit our Allergies page.

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Dining With Allergies

WHAT CAN YOU DO?

A team approach, led by you, our educated consumer, is the best preparation for a safe school year free of allergic reactions. Some steps you can take throughout the year include:

Step 1: Book an Appointment 
If you haven’t already done so, be sure to book a one-on-one confidential appointment with our Campus Executive Chef, Colin Johnson, and our Campus Registered Dietitian and Wellness Manager, Jessica Bertrand.  They will provide you with information and assistance to ensure you have safe, delicious and nutritious choices across campus.
Email: dining@queensu.ca
Phone: 613-533-2953
Location: Victoria Hall, Room E022
Step 2: Wear an Identifier 

Consider wearing medical identification (e.g. MedicAlert bracelet or necklace). You will be meeting a lot of new people throughout the year and many will be unaware of your allergies.

Step 3: Carry Your Medication

Always carry your epinephrine auto-injector (2 is recommended), just in case. 

Step 4: Ask Before You Eat

Ask to speak with a chef or manager prior to placing your order each day to discuss safe dining options as ingredients could vary at any given meal. The only way your food server will know of your allergies is if you tell them.

We want to create an exceptional dining experience for you and knowing about your food allergies/dietary restrictions will help us do just that!

Before starting at Queen’s, review resources on Food Allergy Canada for more ways to stay safe.

 


WHAT WE DO:

Dining Halls:
  • Our daily dining hall menus are posted on the Hospitality Services website here. You may check the presence of allergens using this system prior to arriving. However, always “Ask Before You Eat” in the dining halls as ingredients could vary at any given meal.
  • Our recipes featured in all three dining halls highlight major allergens including milk, eggs, soy, sesame, peanuts, tree nuts, mustard, fish, shellfish, wheat, sulphites and gluten. However, always “Ask Before You Eat” as our kitchen is not allergen free. While we make every effort to avoid cross-contact of food allergens, there is always the potential for cross-contact with other allergen containing food items, particularly in our self-serve areas.
  • Our food-service staff are provided with yearly allergy training and our management team undergo mandatory allergy certification from AllerTrain to understand the seriousness of allergies and how to safely accommodate students.

Leonard and Ban Righ Dining Hall have a ‘Simple Servings’ station that serves foods prepared exclusively with ingredients which do not contain the following food allergens: milk, eggs, wheat, soy, sesame, mustard, shellfish, peanuts, tree nuts and gluten products. More information on simple servings can be found here.

Jean Royce Dining Hall (West Campus) is our smallest dining hall on campus. Although there isn’t a specific simple servings station, the chef will personally prepare individual allergy-safe meals upon request. Accommodations can also be made in advance. Always speak with a chef or dining hall manager prior to eating.

All three of our dining halls have a Gluten Free Friendly Pantry that allows you to independently access gluten-free food items as well as dedicated toasters and preparation areas. More information on the gluten free pantry can be found here.

Additional arrangements can be made if your dietary needs are unable to be met with the daily menu offerings. Wherever you are living on campus, we have measures in place to ensure you will be provided with safe, nutritious and delicious meals.

The Campus Executive Chef, Colin Johnson, and Campus Registered Dietitian, Jessica Bertrand are available to meet throughout the year for continued support and guidance.

 

Queen’s University Hospitality Services takes food allergies very seriously. We understand the importance of providing nutritious choices across campus that meet your dietary needs. We ask that you also follow your steps 3 and 4 each day. Together, we can create a safe and exceptional dining experience for you.

Book an Allergy Appointment     Book a Dietitian Appointment

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Student Street Express

Student Street Express is a new cart on student street in the Duncan McArthur building! Perfect for grabbing a coffee and baked good to snack on in class, or for a quick lunch on the go. Each day they are serving up Fresh to Go items, hot pizza, hot lunches and soup. Can’t find something you like at the cart? Just down the hall in Jean Royce is a full service dining hall, setup as retail during lunch!

Accepted tender 

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Alternative Diet? Just Ask

Alternative diets and allergies are very important to us here at Queen’s Hospitality Services. We support students who have allergies and dietary restrictions by providing information and knowledge that is essential for students to make informed choices while dining on campus and participating in the university experience. Do you have an alternative diet? We have many gluten free and milk alternative options across campus. If you need an alternative product, just ask us! We are here to help.

 

Alternative Diet Options

The Lazy Scholar
– Soy milk, almond milk, lactose free milk
– Gluten Free wraps available at Wholly Habaneros & The SUBHUB
– Gluten free wraps, bread and buns available at the Grill

Location 21
– Gluten free bread at the Sandwich station
– Gluten free buns and bread at the Grill
– Almond and lactose free milk available behind the counter

Goodes Cafe
– lactose free milk available

The Canadian Grilling Company
– Gluten free burger buns available
– soy milk available at breakfast

Mac-Corry
– soy and lactose free milk available. Ask your cashier.

Pita Pit
– Gluten free wraps

Pizza Pizza
– Gluten free crust available upon request. (It will take 10 minutes to prepare)

Tim Hortons
– Soy milk available

The Library Cafe
– Soy and lactose free milk available behind the counter

Starbucks
– Coconut, almond, and soy milk available.

Booster Juice
– Almond and soy milk available.

Jean Royce (West)
– vegan butter (in the Gluten Free Friendly Pantry fridge)
– Almond, rice and soy milk available
– Gluten Free Friendly Pantry stocked with gluten free items and prep area

Leonard Dining Hall
– Almond, rice and soy milk available at the Alternative milk station
– Gluten Free Friendly Pantry stocked with gluten free items and prep

Ban Righ
– Almond, rice and soy milk available in the Gluten Free Friendly Pantry fridge
– Gluten Free Friendly Pantry stocked with gluten free items and prep area

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Meet Your Chefs

Ban Righ Dining Hall

Name: John Sousa

Location: Ban Righ

Credentials: Red Seal Cerification

How long have you worked for Queen’s Hospitality: Since 1998

Current position/title: Executive Chef at Ban Righ Hall

Name an interesting fact about yourself: I was born in the Azores which is a little group of islands off the coast of Portugal, I came to Canada when I was 4.

What is your favourite dish? Smoked Meat, in particular Pork Shoulder. Love spending the day tending the smoker and smelling the aroma of the meat smoking on the grill, that makes the neighbors jealous.

What inspired you to become a chef? Love being able to create different things with food, and my mom was a cook in a large hotel so I spent a lot of time in the kitchen helping her.


Name: Kevin Silva

Location: Ban Righ

Credentials: Red Seal and Hotel and Restaurant Management Diploma

How long have you worked for Queen’s Hospitality: 6 years

Current position/title: Sous Chef at Ban Righ

Name an interesting fact about yourself: I am Portuguese.

What is your favourite dish? I like cooking Italian dishes.

What inspired you to become a chef? Cooking with my Mother growing up.


Jean Royce Dining Hall

Name: Davide Del Brocco

Location: Jean-Royce (West)

Credentials: George Brown Brown College Hotel & Restaurant Management; Chef’s Apprentice Proogram 1998-2001, Executive Chef Zdrago Calabric, York Downs Golf and Country Club, Executive Member of L’Academia Della Cucina Italiana 2002-2005

How long have you worked for Queen’s Hospitality: 7 years

Current position/title: Executive Chef at West Campus

Name an interesting fact about yourself: Spent 5 blissful years living and working as a Chef in Montalcino, Siena, Italy. Was featured in local and international publications and media presentations during my time at the Michelin featured Boccon di Vino from 2007 to 2010. Enjoyed years of learning and working with wine production, sales and horticulture.

What is your favourite dish? Pistacchio crusted Lamb Scottadito with pan roasted Wild Asparagus and Tuscan Culatello.

What inspired you to become a chef? Spent afternoons with my grandmother making fresh pasta from scratch and snacking on the dough as we rolled out and cut taglolinlini, fetuccine and hand rolled gnocchi. Years later I picked up a pasta cookbook from Heinz Beck and the nostalgia inspired me to develop my pasta making skills.


Leonard Dining Hall

Name: Drew Carroll

Location: Leonard

Credentials: I started my apprenticeship in 1994 at the Holiday Inn Kingston Waterfront and attended culinary school at Algonquin College in Ottawa Ontario in 1997 & 1999 and obtained my certification

How long have you worked for Queen’s Hospitality: 18 years

Current position/title: Executive Chef at Leonard

Name an interesting fact about yourself: I am married and have 3 children, a 17 year old daughter Chloe, and 12 year old twins (1 boy & 1 girl) Tanner & Talon.

What is your favourite dish? Beef Tenderloin (I love to prepare this for special occasions), Pork Tenderloin (My kids really enjoy it) and Bruschetta(Very simple and everyone seems to like it as an appetizer)

What inspired you to become a chef? First and foremost my mom. She is an amazing cook and she was always creating new and vibrant meals as I was growing up. Secondly Passion & Dedication, I like to think that I am a quick decision maker. On a daily basis you always have to be thinking that if a delivery does not show up or you were short a product what can you do to make sure my customer / client does not feel the effect of the situation and you need to make adjustments on the fly


 

Name: Rob Melo

Location: Leonard

Credentials: Red Seal Certification

How long have you worked for Queen’s Hospitality: 5 years

Current position/title: Sous Chef at Leonard

Name an interesting fact about yourself: I Hate the Dallas Cowboys (Go New York Giants)

What is your favourite dish? Balsamic marinated grilled flank steak with grilled peppers, corn on the cob and cheddar stuffed baked potato.

What inspired you to become a chef? Wanting to work with my hands and enjoying the creation of new food combinations.

 

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Dining Hall Menus!

Ban Righ Dining – Sample Menu

Jean Royce Dining – Sample Menu

Leonard Dining – Sample Menu

Want to know about upcoming food day events in retail and dining? Visit our events calendar!

Interested in eating in the dining hall but don’t have a meal plan? No problem! Here are the dining hall prices:
Breakfast: $8.50; Lunch: $12.00; Dinner: $14.00

   

    


Watch for these signs in the dining halls to help you make healthy and safe choices! Feel free to contact one of our Hospitality Services Managers by email, dining@queensu.ca, or phone 613-533-2953 to learn more.

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Fruit is Good!

Find fresh and local produce, salads and grab and go products in our “Fresh to go” fridges!
The Lazy Scholar in Victoria Hall and Jean Royce Dining Hall feature an entire section of “ready to eat” cut fresh fruit.

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Residence Meal Plans

Welcome Gaels – Let’s Eat!

Welcome to Queen’s University and the diverse food environment that your Residence Meal Plan offers. Your meal plan is included in your residence fees and allows you to eat in the dining halls AND retail locations across campus! Here’s how it works.

Your meal plan includes:

  • 19 meals per week – 19 all-you-care-to-eat meals per week in your choice of 3 different dining halls.
  • 200 Trade a Meals (TAM) – Our Trade a Meal option allows you to “trade in” one of your dining hall meals for a designated Trade a Meal specials in retail! Simply look for the TAM logo in any of our 23 retail locations on campus and let the cashier know you would like to use your meal plan TAM for that meal!
  • 150 Flex $ – You receive $150 Flex $ on top of your dining hall meals to start off the semester. Your Flex $ are on your student card and work like cash. You can use these on snack items in retail like drinks, baked goods or Fresh to Go items. You can also use them on top of a TAM meal if you want to add something extra like dessert or a piece of fruit! Don’t worry about running out of Flex $, you can add more at any time! Read the meal plan Terms & Conditions.

Watch this video for more information on Trade A Meal’s (TAM’s)!

Watch for this symbol in retail!

Dining On-Campus
Living in residence, you will have numerous options for dining on-campus, including three dining halls (Leonard Hall, Ban Righ Dining Hall and Jean Royce Dining Hall) and 23 retail locations. Our dining halls feature an all-you-care-to-eat service, with a wide selection of gluten free, vegetarian, vegan, and other options at every meal. Many of our retail locations also feature gluten free, vegetarian and vegan meal options.

*Meal plans may be subject to review and could change at any time. Any changes may result in additional charges depending on your usage.

Food Allergy or Dietary Restriction?

Ask Before You Eat - Logo-01

At Queen’s University, we take allergies and special diets very seriously. We support students who have allergies and dietary restrictions by providing information and knowledge that is essential for students to make informed choices while dining on campus and participating in the university experience. We encourage all students to “Ask Before They Eat”. For more information, please visit our Allergies page.

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Staff and Faculty $5 Fridays

During the academic year, starting Friday, September 14, Hospitality Services invites Queen’s Staff and Faculty members to join us every Friday for lunch in Leonard Dining Hall or Ban Righ Dining Hall to enjoy an all-you-care-to-eat $5 lunch. Jean Royce Dining Hall also offers a $5 lunch that is not all-you-care-to-eat. Bring your colleagues and check out the wide selection of tempting hot entrees, soups, salads, beverages and desserts! Not a staff member? Enjoy our all-you-care-to-eat dining experience for $12.00!

In the summer months, as the Dining Halls are closed, we will continue to host $5 Friday lunches with a barbeque lunch, outside, behind Mackintosh-Corry Hall (if the weather is poor, the lunch will take place inside Mackintosh-Corry Hall). The menu for our Friday barbeques will be posted on our Calendar of Events. Not a staff member? Enjoy this lunch for $8.


Offer only available to Queen’s Staff and Faculty, as well as Kingston General Hospital (KGH) staff members who have dual employment with the hospital and university. Information regarding staff card eligibility can be found here.

If you are eligible and do not yet have your staff card, please contact HR at (613)533-2070 to make an appointment.

 

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