Both Lowell and Winthrop underwent many of the same changes. New pocket doors replaced old, smaller doorways to facilitate easier access, and the formerly separated food preparation areas gave way to open, airy spaces to allow for more communication between diners and staff.

McNitt said a major part of the renovations was making food preparation possible on a smaller scale, so that cooks have more control over what they are making. Instead of preparing large batches, cooks now make food for anywhere from six to 10 people, then put the pot, frying pan or French fry basket directly on the hotline so food is always fresh and less mass-produced.

Previously in Winthrop, much of the food service took place in the main dining hall itself, taking up seating space. During renovations, the small private dining room adjacent to the servery was demolished to make room for a complete servery, opening up the rest of the main hall for seating.

Students have mostly been enthusiastic about the new dining areas, Hanson said.

Winthrop resident Juan C. Gabarro '02 said the serving area looks much nicer.

"The food is the same, but it is better organized," he said. "Everyone loves it, even though a lot of non-Winthrop people have been coming and lines are longer."

The redesign of the dining halls follows those of Kirkland, Eliot and Adams Houses, all of which have been redone in the past several years.

Leverett House will undergo dining hall renovations next summer.