The mortar has been laid, the bricks have been act, and much of what remains to be done before the December opening of the new Loker Commons is now in the hands of Director of Dining Services Michael P. Berry.

Berry is currently in the process of hiring 30 new employees and setting the menus for the College's new student center.

In hopes of attracting more students to the commons, Harvard Dining Services (HDS) will increase the $25 guest meal credit students receive to $100. Seventy-five dollars of the credit will be redeemable at any of the four food stations slated to be in the commons.

"Once the credit is used up, items can be purchased a-la-carte, much like The Greenhouse works now," Berry said.

The commons will include a Freshens sweet shop that specializes in frozen yogurt, and a coffee shop featuring Seattle's Best Coffee and bakery items. Italian food and southwestern cuisine cooked by Harvard's kitchens will also be available.

To help out in the commons, Harvard is currently searching for 30 cooks, cashiers, counter attendants and other general service workers who are essential for the operation of the Commons.

The search began this week at a Career Open House at 17 Holyoke Street, Berry said.

"We had about 60 people come in on the first day, and we're looking to pick from a pool of 500 to 600 applicants," he said.

Berry said he is seeking workers with a "customer focus."

"We look for attitude first, aptitude second," Berry said about the applicants he is likely to choose. Some undergraduates will be assisting in the selection process, Berry said.

Students seeking work-study positions in the Loker Commons will be hired at a future date.

Other Dining Initiatives

According to Berry, Harvard Dining Services was recently recognized by 12 trade journals who bestowed on his staff the Visionary Award for the most innovative college menus in the country.

But Berry, known when he first took over Harvard's dining halls as the "mealtime messiah," said he hopes to continue making further strides.

Berry said that the number of "festive meals" held this year would decrease from 18 to 12 in response to student input. He said dining services would emphasize the quality rather than the quantity of special meals.

Dining halls will also see more "culinary display stations," where students will be able to watch the preparation of their meal.

In addition, Berry said Sunday brunch will have more selection and Friday dinner will have more finger foods in an effort to lure students who eat out on the weekends back into the dining halls