In view of Taiwan’s upgraded living standard, college students expect better quality from the food and service provided by on-campus dining places than ever before. Taiwan’s colleges and universities have, almost without exception, shared a common goal to strive for the best possible quality and pricing in food and drinks served to the students on campus. With the decrease of Taiwan’s birth rates, local private-funded tertiary institutions are faced with severe competition in recruiting students. Perspective students would use each individual institution’s infrastructure (hardware and software), faculty members’ qualifications and special strengths, teaching facilities, among others, as key reference indexes. Closely related to students’ daily life is the food and drink available in the college’s dining facilities, the quality of which also plays a significant role in their decision making. BOT is one of the viable options in the privatization of Taiwan’s public construction. Its origin can be traced back to the 1980s when the privatization of public services seemed an irresistible trend. The BOT of National Taiwan University (NTU)’s student dormitories, boosted by the Ministry of Education, was the first large-scale case, designed and managed by the private sector. Because of the success of the NTU’s case, many other universities have followed suit. Most of university/college restaurants or food courts have been rented out or commissioned to restaurant operators. Compared with the construction of student dormitories, the investment on the operation of on-campus dining facilities is quite low and the BOT of campus restaurants has not yet developed itself into a trend. Yu Da College of Business, as far as its operation management strategies are concerned, is the first institution in Taiwan to follow the BOT module as applied to the rest areas along the freeways and to seek the partnership of the business sector in the planning and operation of its on-campus food court. This study intends to study the operation and other related issues in the BOT case at Yu Da College. A questionnaire designed by the researcher was given to Yu Da’s faculty and students in order to investigate the problems resulting from the operation of the BOT on-campus food court module and to find out its possible improvements. The findings of this research indicate that the satisfaction rates of Yu Da College’s faculty, staff and students regarding the performance of the BOT on-campus food court fall between “fair” and “satisfactory.” The BOT outsourcing of on-campus dining facilities can reduce the financial and administrative burden borne by the College. Via the feedback mechanism, the College can use the earnings/rentals to benefit students as well as the business manager of the food court. At the same time, it can increase consumption and keep the prices in check. However, the College should strengthen more professional involvement in the sanitation of dining facilities and in the management of contract fulfillment. The College should also exercise timely and effective management strategies to maintain the principle of providing good- quality food at reasonable prices, so as to lessen students’ financial burden in living costs on the one hand and to turn its on-campus food court into a friendly environment, well loved by faculty, staff and students alike, on the other.