Policies & Expectations

The student Code of Conduct applies in all Residence Dining Commons. Inappropriate behavior or theft will not be tolerated.

chef cooking pasta in skillets

Hours & Admission

During the academic year with the exception of weekends and holidays, food will be served until 7PM. Please leave no later than 30 minutes after the dining halls' posted closing time. Do not attempt to enter the dining hall after it closes. Do not prop doors open to let other visitors in. Do not attempt to "just walk through" without paying or swiping your CatCard.

three students sitting in miller dining commons talking

CatCard Usage

Using other people's CatCards to get into the dining hall is not permitted. For residence meal plan holders: without a CatCard, you will not be admitted to the dining commons. Giving your CatCard to someone else to use to enter could result in your meal plan being revoked.

student placing dishes in the dish return carousel

General Cleanliness

Please take dishes to the dish drop. Please pick up food, napkins, and silverware dropped on floor. Please inform employess and/or managers of spills or messes.

students waiting in line at the rosso pasta station in rendezvous dining pavilion

Exiting & Theft

Valid meal plan holders make take one bagel, piece of fruit, one ice cream novelty or dessert to go. Sandwiches, pizza, burgers and all other food items are not allowed to be taken out of the dining commons. Do not take any dining hall property out of the dining commons (i.e. dishes, silverware, napkin dispensers, salt/pepper shakers, condiments, etc.) Theft or distruction of dining hall property will not be tolerated.

Marketing and Solicitation

tv screen at the entrance to miller dining commons

Printed & Digital Signs

Printed posters and table tents are not allowed in or around the dining halls.

Only registered MSU student organizations or candidates for MSU elected office, and MSU Offices and Departments may submit graphics for the digital displays at the dining hall entrances. Advertisements will be reviewed by Culinary Services to assure it complies with University policies, and reserves the right to deny any graphics that do not comply. Organizations may be given "blanket approval" for posting in the dining halls, but must follow all of the guidelines for posting set below.

  • Submissions must be emailed as a JPEG (1080 x 1920px) @72dpi to Carly Toalson
  • Must submit advertisements at least five (5) working days prior to advertised event.
  • Advertisements making any mention of alcohol, drugs, or tobacco either implied or explicit will not be permitted or approved.
  • Advertisements will remain on the digital displays for a maximum of seven (7) days. MSU Departments may request an exception.
table of fresh apples and signs about nutrition

Information Tables

The Office of University Housing & Culinary Services (UHCS) allows registered student organizations and University departments to request a table in the entrances to the dining halls for the purpose of presenting information to students.

  • Registered MSU student organizations and University departments must request an information table with Culinary Services at least five (5) working days prior to their event. Culinary Services reserves the right to deny information table requests that have not been submitted at least five (5) working days prior to the event.
  • All requests are subject to approval and scheduled on a "first come, first serve" basis.
  • The table must be set up in a place designated by Culinary Services staff.
  • The registered group’s name and purpose must be clearly stated and visible to students approaching that table.
  • The registered group must provide their own table and chairs.

The Registered Student Organization or University Department approved for an information table may not:

  • Require students to stop at their table or physically attempt to stop them.
  • Require students to give their room, hall or telephone number to receive information or qualify for raffles, drawings, etc. If students willingly give this information, the registered student organization or university department may not provide this information to any other party.
  • Advertise or discuss alcohol, drugs, or tobacco with students.
  • Leave their table and approach students in other areas of the hall.
  • Call out to or harass students as they pass the table.
  • Impede foot traffic through the entrance to the dining halls or create any safety hazard or blocked exit.
  • Registered student organizations or departments that violate any University policy, and/or submit false information or misrepresentations in their requests and communications with any University personnel or resident, will be prohibited from future activities in any University Housing & Culinary Services areas and any permissions previously granted may be withdrawn.
student working in the froth and foam coffee concept in miller dining commons

Coupons & Canvassing

Distribution of coupons is not permitted.

To promote and enhance the safety, security and privacy of students living on campus, canvassing is prohibited in and around the dining halls.

Please contact Culinary Services at 406-994-2661 or [email protected] with any questions.



Meet our Team

Portrait of Mike Kosevich
Mike Kosevich

Rendezvous Dining Pavilion

Portrait of Andrew Slade

Drew Slade
General Manager

Portrait of Rick Schneider

Rick Schneider
Sous Chef

Portrait of Anne Boland

Anne Boland
Operations Manager


Portrait of Jesus Martinez

Jesus Martinez
Chef de Cuisine

Portrait of Kevin Ball

Kevin Ball
Operations Manager

Miller Dining Commons

Portrait of Mindy Jacobs

Mindy Jacobs
General Manager

Portrait of Teryn Botti-Anderson

Teryn Botti-Anderson
Operations Manager

Portrait of Joel Gil

Joel Gil
Chef de Cuisine

Portrait of Jason Kitchell

Jason Kitchell
Assistant Manager



While Montana State University Culinary Services makes every attempt to accommodate students’ individualized dietary needs, please be aware that all MSU Culinary Services’ locations prepare items contacting egg, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat. Every effort is made to safely prepare and serve foods but there is always a risk of cross contamination of allergens or gluten. In addition, there is always a possibility of cross-contact and suppliers and manufacturers may substitute or modify products at any time, without notifying us. Individuals with food-related dietary concerns should be aware of these risks. Questions about ingredients should be directed to a Culinary Services Manager. It is the responsibility of the individuals with food allergies or dietary concerns to make the final judgement about whether a food item is appropriate for them.