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Guide
Guide

#rpi2020

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No Tobacco

* Rensselaer is proud to be a tobacco-free environment
Select your Dining Plan option.
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Choosing Your Dining Plan

All resident first-year students must subscribe to a dining plan.

2016-2017 Dining Plan Options

23 on Demand
23 meals per week to be used in Resident Dining Halls, plus $100 in Flex Dollars per year. This plan includes 12 guest passes per semester. Unused guest passes will be forfeited at end of each semester. Meal swipes are non-transferrable.
*Available to all students

21 on Demand
21 meals per week to be used in Resident Dining Halls, plus $200 in Flex Dollars per year. This plan includes 12 guest passes per semester. Unused guest passes will be forfeited at the end of each semester. Meal swipes are non-transferrable.
*Available to all students

19 on Demand
19 meals per week to be used in Resident Dining Halls, plus $300 in Flex Dollars per year. This plan includes 10 guest passes per semester. Unused guest passes will be forfeited at the end of each semester. Meal swipes are non-transferrable.
*Available to all students

15 On Demand
15 meals per week to be used in Resident Dining Halls, plus $500 Flex Dollars for the year. This plan includes 10 guest passes per semester. Unused guest passes will be forfeited at the end of each semester. Meal swipes are non-transferrable.
*Available to all students

Flex Dollars add flexibility to your dining options and are incorporated into each plan. They are yours to spend like cash at Hospitality Services locations in the Rensselaer Union, Retail Cafes around campus, MOE's, Concessions, and Resident Dining Halls. Flex Dollars are allotted by semester and carry over from Fall to Spring semester, but end on the last day of the academic calendar and are thereafter forfeited. Flex Dollars are also forfeited upon cancellation of meal plan.

For more information on Hospitality Services at Rensselaer, visit their website, www.rpihospitalityservices.com.

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Rensselaer Polytechnic Institute - The Quad Residence Halls
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Page updated: 3/3/16, 11:36 AM

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