After renovations to the exterior of the Atrium created a safer and more pleasant patio area for dining, University Dining and Business and Financing are looking to expand the Atrium’s interior to accommodate more students as well.

Students were asked which changes to the Atrium they would support last year in a survery, and one of the most common suggestions was creating a larger inside dining area.

Last month, Peter Barnes, student center president, and Jay Dawkins, student body president, discussed renovations with Vice Chancellor of Finance and Business Charles Leffler and Director of Dining Services Randy Lait.

The meeting was held at the Atrium during its busiest time in the afternoon in an effort to convey to the administration students’ biggest complaint with the food court – not enough seats in the dining area. Seated at a corner table, the group began discussing the next steps toward renovations.

“Atrium renovation is an ambitious goal,” Dawkins said, referring to the realistic, but he and the administration are exploring ideas they would like to try.

After seeking out a consultant, the group has planned to enclose the covered area of the patio, move the bookstore further to the front and explore a more efficient way to use the Atrium’s space.

The financing is still being discussed, as the University will pay for rebuilding the Atrium through both dining sales and student fees.

The goal is to have the Atrium rebuilt in 2010, as planning the design and collecting fees should take place during the fall of 2009 with construction beginning shortly after.

Beyond expanding the Atrium’s exterior, students asked for a more spacious hall inside the kitchen and a larger variety of food choices. Both of those issues will be discussed at a later date.

Dawkins said University Dining will start the discussion about having more food choices only after the Atrium is rebuilt, though students like Rodney Cavazo, a graduate student in history, already have suggestions for the new dining options.

“They don’t necessarily have to be franchises,” Cavazo said. “I would be happy to have some Mexican food, or at least a salad bar.”