Georgia FFA-FCCLA Center
Facility Tour

You are on Facility Tour - Dining

The Georgia FFA-FCCLA is perhaps best known for its excellent food. The Center Staff provides all meals at the facility. We do not have kitchen facilities available for groups to cook their own meals. The dining hall is not open to public dining.

Sheffer Hall is the location of the main dining hall. The dining hall is used for guest dining and for most banquets. The seating capacity with the traditional setup is 250 people. It can be arranged to hold up to 300 people. Meals are served buffet style.

Dining Hall Policies:

Our typical meal times are 7:30 AM, 12:00 PM, and 5:30 PM. We typically serve Friday supper at 6:00 PM. Meal times can be altered for an additional fee at your request or at the discretion of the Director.The Center reserves the right to alter meal times to maximize the efficiency of serving and dining hall capacity. Each meal is served at the posted time; the entire group is expected to be prompt for the serving of the meal.

Sunday lunch and dinner will be charged at a higher rate.

Groups with 200 or more guests must provide crowd control at dining hall entrances.

Guests are required to wear shirts and shoes in the dining hall; swimsuits are prohibited.

Meals are served in generous portions. Second helpings will be served only after all groups of guests have been served.

Special menu needs, i.e. numerous vegetarian guests or special dietary requirements, can be requested by contacting the center at least 5 working days prior to your arrival.

At the conclusion of each meal, each guest should:

• Clean up their eating area and return waste, trays and silverware to the dishroom window
  
• Exit the dining hall to make room for other guests

Sample Menu:

The following selections are merely examples to represent to types of meals served at the center. All meals include beverages; lunch and dinner also include dessert. Actual menus will be selected by the center staff one week prior to your arrival.

Breakfast

Eggs
Sausage
Grits
Biscuits
Fruit
Cereal

Lunch

Hamburgers
French Fries
Lettuce, Tomato, Cheese
Condiments
Cole Slaw
Baked Beans

Dinner

Chicken Tenders
Mashed Potatoes
Green Beans
Dinner Rolls
Salad with Dressing