Quality and economy are the goal of all higher education institutions, applying the principles of Facility Management helps such organizations to achieve their goals. Yet any initiative taken to create more efficient buildings within the context of a campus may be considered on the long run a precious contribution to the efforts aiming to save the global system’s balance, a trend followed among higher education institutions all over the world. A delicate global system governs the state of the environment in our planet; this system is the responsibility of all humans and all divisions of science to handle wisely. Architects and facility mangers should be more sensitive to this issue as they shape the built environment and particularly in terms of the design and the planning of campuses which are considered to be the show case of development and the incubation of future generations, such institutions should be a life embodiment to the prevailing trends of environment friendly architecture that strives to stabilize the delicate balance of global system and not to weaken it consequently leading to its decay. The campus design in itself would affect the life styles of its users including the students, faculty, and visitors and in fact the whole community surrounding the university campus. The design that considers the environmental concerns of today would serve to improve the quality of life of its users and act as a life educational monument on the benefits of applying such environmental trends. This is where the issues of efficiency and effectiveness arise; they integrate with the environmentalist’s notion of wise resources management. Within this context this research tries to study the university dining facilities from the point view of common place. University campuses provide students with spaces of formal and informal learning, dining facilities are where most informal interactions would occur in a campus. Based on qualitative research methods, the study focused on analyzing the actual patterns of use giving meaning to common place within the dining facilities. Data from five dining facilities of three universities campuses was collected and studied to understand the needs of users and the patterns of behaviors in relation to the available physical features. The use of common place was studied by holding several observation sessions conducted by video recording supported by behavioral mapping of selected dining tables being uncovered by the footage. This study aims to come up with solid recommendations that would form the guiding principles to design better future campuses and also to try to consider ways to improve current campuses; as an out-come of the study it can be said that the dining facilities should incorporate more seating alternatives taking into account the groups of users served, also the notion of common place can be supported by creating flexible meal blocks and easing congestion. The facility managers in a campus should take actual use and behaviors of its frequent users into consideration to create effective dining facilities that promote efficiency leading to sustainable and environment friendly campuses on the long run.