Oregon State University - Beaver Yearbook (Corvallis, OR)

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FOOD SERVICE TRIES OPTIONS Students from the residence halls poured into the dining hall each day to satisfy their growling stomachs. “The food is not as bad as I expected. said Angela Ernst, freshman in Commercial and Industrial Fitness, but sometimes it’s pretty gross. It would be a grand invention to create a process under which all food would be acceptable to all those who ate it. Because such an invention was nonexistent, food service workers had to develop a program to suit a majority of the eaters. “The Service changes yearly. noted Murray Stopherd, Assistant Director for Food Services. We diversify the menus, taking into account student taste and the nutritional aspect, trying to come up with a balance.” Students were given the choice of a 19. 15. or 10 meal plan. The 19 meal plan included three meals a day Monday through Fridav and brunch and dinner on Saturday and Sunday. For the 15 and 10 meal plan, students could eat any 15 or 10 meals during the week. The most popular choice was the 15 meal plan. MICH AH. DOWLKSS It is not in easy task to popart a meal (or a Dining Hall lull ol people as Maine Montgomery, slicing roast beef (or the 4:30 dinner, can attest. Visiting with students while serving the meals can be a pleasant addition to work as indicated by Belinda McDonald. Jenni Coy. and Bisi Amo©. “I have the 15 meal plan, but 1 never use all 15 meals. said Cindy Amato, freshman in Fashion Merchandising. I keep food in my refrigerator and eat at my sorority. The option of not eating in the hall more often than doing so was one some chose, but often this alternative cut out a tidy piece of a student’s pocketbook. Many students liked the options of the sandwich and hamburger lines at lunch and the salad bar at all meals. If I don’t like lunch, there’s always the deli sandwich line.” Ernst commented. Student opinion differed on which foods were most preferred. Those people who were able to get up in the morning in time to have breakfast were often pleasantly surprised. Breakfast is good.’’ said Mireille Smits. freshman in Liberal Arts. “The French toast and eggs are pretty good and they have lots of cereals. Overall, students seemed to agree that the food was not as bad as they had expected. yet they still looked forward to a good home-cooked meal. The food here is better than I thought it might be. but it just doesn’t compare to Mom’s,” remarked Kristi Patterson, freshman in Psychology. The residence hall program and the Memorial Union food sen-ice worked to begin a merger of the two sen-ices. They had been opposing forces for so long and yet by cooperating with each other they could develop even better food sen-ice. “Our goal is to eliminate doubled services and to be able to offer more to staff and students.” said Stopherd. “We hope to get a system that will sene the whole campus and increase our level of sen-ice to students. The residence hall program also worked on setting up a communication comment system. They hoped to receive students’ comments on the dining hall hours, the quality of the food, the atmosphere and the staff. “I think we have a strong organization with areas that need attention right now. concluded Stopherd. □ by Kami Smith MICHAKL DOWIJ-SS 244 • FOOD SERVICE

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MARK s cornu and sometimes just celebrate, and we all have to pay tuition and look at a big wooden Beaver if we choose to study in the HOISTING A BROTHER overhead represents a passage into a new lifestyle that includes trusting the hands of new fraternity brothers who will pass on their strengths and knowledge along with the hope of creating a new bond of friendship. Commons. What makes us better is the fact that we are all so diverse, which makes each of us clearly classic.

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