Welcome to the Dining Services Department

Our department manages a full-service dining hall and Rick and Rosie’s Deli located in the Kenneth P. Walker Dining Hall on the Navarro College campus in Corsicana as well as Beau’s Bistro on the Waxahachie campus. The Dining Services Department daily prepares delicious foods, with selections ranging from chicken fried steak to pizza. We also provide made-to-order stir fry, panini and Belgian waffles on scheduled days.

Beau’s Bistro

Located on Waxahachie’s campus, Beau’s Bistro offers snack options and daily specials.

Hours of Operation

Monday - Friday7:00a.m. - 10:00p.m.11:00a.m. - 2:00p.m.4:30p.m. - 7:00p.m.

Contact information

1900 John Arden Dr
Waxahachie, Texas 75165
Phone: 972.937.6474

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Rick & Rosie’s Deli


Rick & Rosie’s Deli is named for Rick Neumayer and Rosie McElroy.  Mr. Neumayer was Director of Food Services for about 25 years and currently lives in retirement in Kerens.  Mrs. McElroy was Director of Food Services from the time the College opened at the Air Activities of Texas in 1946 until her retirement.

Excerpt from the 1959 edition of the Navarro yearbook (El Navarro) dedicated to Mrs. McElroy:

“Only in this small way can we begin to repay her for her unselfish service
and untiring efforts to make life better at N.J.C.”

Located on the Corsicana campus, the Rick and Rosie’s Deli offers full snack bar options and daily specials.

Hours of Operation

Monday - Thursday7:30 a.m. - 8:00 p.m.
Friday7:30 a.m. - 4:00 p.m.


May 4 – 8 PDF

Contact Information

Phone: 903.875.7614
Fax: 903.875.7648

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Kenneth P. Walker
Dining Hall

The Kenneth P. Walker Dining Hall was opened in 2005 and is named for Dr. Kenneth Walker, Navarro’s 3rd president (1974-1988).  The Walker Dining Hall replaced the previous dining facility in the Waller Student Union Building (SUB), which was completed in 1970.  It was named for Ray Waller, 1st president of Navarro (1946-56) which housed the cafeteria, mail room, book store, a small game room.  It also served the community as a public facility for banquets, dinners, and other social functions.  As on-campus housing expanded, the Waller facility was too small to serve the number of students living in the residence halls.  When the Walker Dining Hall opened, the Waller was converted into a classroom building and renamed the Waller Classroom Building.  It houses the Developmental Studies program (PASS), and mathematics department.


May 4 – 10 PDF

Hours of Operation

Monday - Friday7:00a.m. - 10:00a.m.11:00a.m. - 2:00p.m.4:30p.m. - 7:00p.m.
SaturdayClosed11:30a.m. - 1:30p.m.5:00p.m. - 6:00p.m.
SundayClosed11:30a.m. - 1:30p.m.Closed

Hours of Operation for Summer 

Monday - Friday7:00a.m. - 9:00a.m.11:00a.m. - 1:00p.m.4:30p.m. - 6:00p.m.
No Dinner Friday

Contact Information

Phone: 903.875.7610
Fax: 903.875.7648



From the Desk of Gail Hierholzer.

Welcome to the Dining Services website. My name is Gail Hierholzer and I am the Director of Dining Services. I am a Registered Dietitian and licensed in the state of Texas. If you have any dietary concerns you may contact me at (903) 875-7612. I am available to all students and staff and will do my best to help you make informed decisions regarding your diet.

It is never too late to make eating habit changes. Whether you need to follow a specific diet or just wanting to make better choices, what and how much you eat does make a difference. Portion size is often the “misstep” in eating a balanced diet.

For instance, eating off the salad bar which includes cheeses, meats, prepared salads, and fat laden dressings, it is easy to consume more fat and calories than if you had a piece of baked skinless chicken – 3 oz., a half cup of rice, one cup of vegetables, one slice of whole wheat bread with a teaspoon of butter, and 1/2 cup of Jell-O with a sugar free beverage. This meal is less than 700 calories/19 grams of fat.

The salad bar salads I see made in the dining hall often consist of 2 oz. chicken or ham, ½ cup of some type of prepared salad, 2 oz. of cheese and ¼ cup of ranch plus the vegetables, crackers or other crunchy topping. This salad is close to 1000 calories with a 60‐65 grams of fat. Therefore, paying attention to low fat or fat free options is key when making a salad. Avoid the prepared salads unless you know how much fat is in it, use fat free dressing, watch portion sizes of cheese and meat and skip the croutons. Celery and carrot sticks are great crunchy items to eat with the salad. Nuts and olives are healthy but watch the portion size.

For nutrition information, go to www.eatright.org and look under the Public tab.