In terms of mass producing food for large groups of people, like in dining commons or buffets, it can be very difficult for cooks to feel a passion for cooking when the dishes are not made to order. Instead, in these kinds of environments the food is made in batches, and then kept warm in some form of a warmer until near closing. For a lot of cooks, that is probably one of the worst feelings, knowing that people are only going to be eating your food after it has been sitting for about an hour. Part of the passion that comes from cooking, is displaying a part of yourself that is a slice of your best self. In a dish there was thought and labor that was put into making the dish, and being able to eat it right when its finished so it can be eaten fresh is an important aspect of the dining experience. For your food to sit in a pan with seran wrap for an hour or two before being able to be eaten, affects how the food tastes overall. If a place like UMass Amherst wants to retain its spot for #1 dining for the college masses, a change could be implemented in order to keep the quality of the food fresher, while keeping the cooks of the hall more happy and passionate about their cooking. As of right now, the dining commons are using an outdated system (buffet style) in order to get food to the students, and a change should be implemented in order to maintain the quality and service that the title of #1 dining should have.
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