In Lieu of Meals

UCSB Residential Dining Services’ In Lieu of Meals program offers a dining alternative to enjoy meals outside the dining facilities for little or no additional cost. We heartily support the use of local parks, beaches and other scenic locations as alternatives to eating in the dining commons. Options include meals for hall picnics, barbecues, back-packing trips or other events held on or off campus. 

how it works

  1. READ the ILO Policies & Procedures and look through Meal Menus
  2. CONTACT an In Lieu of Manager for Event Availability (3-4 weeks prior to event)
    1. 893-3128: Ortega Dining Commons (all residents except Santa Catalina)
    2. 893-5623: Portola Dining Commons (Santa Catalina)
  3. FILL OUT the Sign Up Sheet (pdf) online and print it
  4. SET UP a Menu Meeting with an In Lieu of Manager (10 days prior to event)
    1. see menus below
  5. PICK UP Food at Scheduled Time
  6. HOLD EVENT
  7. RETURN Equipment (if applicable)
  • Only Resident Assistants or Residential Life Staff can order In Lieu of Meals
  • In Lieu of Meals are available at Portola and Ortega Dining Commons
  • Remember to plan ahead - 3-4 weeks notice is required to schedule In Lieu Of events
   
BREAKFAST/BRUNCH MENU
Breakfast Continental Style Cook Your Own Weekend Brunch #1
  • Cereal or Granola
  • Milk (for cereal)
  • Fresh Fruits
  • Breakfast Rolls (choose 2)
    • Danish
    • Bagel & Cream Cheese
    • Sweet Bread
  • Hard-boiled Eggs
  • Fresh Fruit
  • Breakfast Rolls (Choose 1)
    • Sweet Bread of the Day
    • Danish Pastry
  • Flour Tortillas with…
    • Green onions, Tomatoes, Fresh Mushrooms, Chopped Chiles, Salsa, Cheddar Cheese
  • Fresh Eggs
Continental Weekend Brunch Cook Your Own Weekend Brunch #2
  • Fresh fruit
  • Breakfast rolls (choose 1)
    • Sweet Bread of the Day or
    • Danish Pastry
  • Tray of bagels with meal & Cheese (choose 3)
    • Turkey, Ham, American & Swiss Cheese
  • Fresh Fruit
  • Cereal or Granola
  • Milk
  • Hash Browns
  • Breakfast Foods (choose 2)
    • Waffles or Pancakes with syrup
    • French Toast (bread, eggs, and milk)
    • Eggs with Cheese
Beverages
  • Milk or Juice (choose 1) AND Coffee, tea, or hot chocolate packets (choose 1)
  • All orders include appropriate disposable goods unless otherwise requested
LUNCH/DINNER MENU
Cook Your Own Burgers and Hot Dogs* Prepare Your Own Deli
  • Any combination of Hamburgers, Chicken Burgers, or Garden Burgers (buns included, cheese optional)
  • all Beef Hot Dogs & Buns
  • Relish Array (carrots, tomatoes, lettuce, pickle slices)
  • Sides:
    • LUNCH: Chips
    • DINNER: Chips, Baked Beans, Baked Potato or Corn on the Cob (frozen cobbettes)
  • Fresh Fruit
  • Dessert
  • Meat and Cheese Platter (choose 4 for lunch, 5 for dinner)
    • Ham, Turkey, Salami, Swiss & American Cheese
  • Bread (choose 2)
    • wheat, white, sourdough
  • Relish Array (carrots, tomatoes, lettuce, pickle slices)
  • Chips
  • Fresh Fruit
  • Dessert
  • available condiments
    • mayonnaise, mustard, catsup, relish, barbecue sauce, butter/margarine, cream cheese, peanut butter, jelly
*includes…charcoal, lighter fluid and matches All orders include appropriate disposable goods unless otherwise requested.
Cook Your Own Taco/Burrito Cook Your Own Spaghetti*
  • 2 Flour Tortillas or 2 Taco Shells (or 1 of each)
  • Tortilla Chips & Salsa
  • Relishes (tomatoes, lettuce, shredded cheese, olives)
  • Fillings (ground beef or ground turkey, refried beans, sour cream)
  • Fresh Fruit
  • Dessert
  • Tossed Salad (ranch & italian dressing)
  • Spaghetti Fixings
  • Pasta, Sauce, Meat, Parmesan Cheese, Italian Spice packet
  • Garlic French Bread
  • Fresh Fruit
  • Dessert
  *add $1.00 per person if you want your spaghetti and sauce pre-cooked.
Beverages (Lunch/Dinner: choose 1)
  • Milk
  • Iced Tea
  • Apple Juice
  • Bottled water
  • Lemonade
  • Punch
  • Soft Drinks

 

In Lieu of Policies & Procedures

  • Scheduling
    • Events for 10-74 residents must be requested at least 3 weeks in advance
    • “All-Hall' Events (75 or more residents) must be requested at least 4 weeks in advance
      • Every “All-Hall Event” must be approved by an ARD or RD before placing orders
    • No Events will be scheduled during the 1st week of the quarter or finals week
  • Locations
    • Ortega Dining Commons (all residence halls except Santa Catalina)
      • 893-3128, Mon-Fri 8am-5pm. Ask for the In Lieu of Manager.
    • Portola Dining Commons (Santa Catalina)
      • 893-5623, Mon-Fri 8am-5pm. Ask for the In Lieu of Manager.
  • Additional Payments
    • If there is an additional charge for food a check (payable to UC Regents) is required 5 working days prior to the event.
  • All-Hall Events
    • All large events must first be approved by an ARD or RD
    • In Lieu of Managers assist with the planning of events for 75 or more people
    • Allow at least 4 weeks advance notice
    • Contact the appropriate dining commons after you obtain approval
  • Cancellations
    • 10 days notice is required for event cancellations. Any order cancelled less than 10 days before an event may result in a restocking fee for wasted food.
  • Equipment, Loss, or Breakage
    • Each group will need to designate an equipment pick-up person who will sign a guarantee with his/her BARC account. That person is responsible for lost or damaged equipment and will be billed (via BARC) for any costs incurred during the event
  • Invalid Perm Numbers
    • The guest meal rate will be charged to any group or hall for all invalid, duplicate, or incorrect PERM numbers. There will also be a $12.00 charge per meal and University disciplinary action for any misuse. This includes signing away one or more meals with the intent of not attending.
  • Late Fees
    • A late fee will be charged for orders that are not picked up on time as well as equipment that is returned late.
    • There will be a minimum charge of $5.00 with an additional $5.00 per hour charge up to $25.00 per day
  • Meal Plan Deductions
    • “In Lieu of” participants will have the appropriate meals deducted from their Meal Plan
  • Sanitation & Safety
    • Wash hands thoroughly before handling food
      • Clean hands with hot water and soap
      • Rewash hands if you touch your face or hair, sneeze, etc.
      • Rewash hands if you work with raw meat
    • Have sanitizer wipes available at the event for hand sanitizing
      • THIS IS NOT A SUBSTITUTE for hand washing, but will aid in providing a barrier to bacteria growth. They are cheap and effective.
    • Keep cold food cold!
      • Keep food items in original packaging
      • Keep foods on ice, in shade, and out of direct sunlight!
      • Store in a cooler, hold below 41 degrees Fahrenheit
    • Keep hot food hot!
      • Keep hot foods alone in a cooler (coolers provide good insulation for hot items as well), completely covered away from the elements.
      • Hold hot food at or above 135 degrees Fahrenheit for no more than 4 hours and then discard.
    • Picking Up Food
      • It is best to pick up your food no more than 4 hours prior to cooking/serving (if possible)
    • Avoid cross contamination
      • Don’t handle cooked and raw foods with the same utensils, bowls, surfaces. Use a separate cutting board for cooked and raw foods.
      • Sanitize and clean food preparation surfaces and utensils in between items (for example: clean a cutting board between using it for raw hamburger and lettuce)
    • Utilize hats and gloves when preparing food
      • Prepare foods away from people who are congested, coughing, sneezing etc.
      • Do not allow sick students to cough on/contaminate food.
    • Properly cool all leftovers
      • Break them up into small containers and chill to 41 degrees Fahrenheit within 6 hours
      • Reheat leftovers to 165 degrees Fahrenheit for 15 seconds before serving again!
    • Utensils
      • Store each plastic knife, fork, spoon so it will be picked up by the handle and not the part that touches your food.