Murray State University - Shield Yearbook (Murray, KY)

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eeding The Thou and At Murray, a student can eat salad until he explodes, said Joe Dyer, director of food services. This is because of a unique feature of MSU's food services program. Murray State's Wins- low Cafeteria, Dyer said, is the only school in Kentucky - and l think the whole country for that matter - with an open serving system. Dyer said the University initi- ated the system for the stu- dents' convenience. We pride ourselves on being a student- oriented campus. So an MSU student can eat as much as he wants when he dines at Winslow. But if he misses a meal, he can transfer the privilege to someone else. This transferable meal ticket plan is also unique in the state, Dyer said. To serve the 2,800 students who have meal tickets, the Uni- versity spent 31.5 million on cafeteria food in 1980-81, and Dyer said he expects an even larger total for this year. MSU is required by state law to buy its food from the lowest bidder, Dyer said. This bidding is done four times a year for soxwwmgos Mat! Brandon 24 Student Life canned and frozen food, and ev- ery Thursday for meat and vegetables. But quantity is not all that mattersg quality is also impor- tant, Dyer said. A committee of food service people from throughout the state meet quarterly to sample brands of food. Our job is to see that the quality of food purchased is ac- ceptabIe, he said. He added that college students also par- ticipate regularly in the tests. lt's an ongoing process to achieve quality, Dyer said. Despite the common gripes from students about Winslow food, Dyer said that comments to him are generally positive. He noted that responses are good at the beginning of a se- mester, but that students com- plain more as the semester wears on. He attributed this to cafeteria monotony. To relieve the monotony, the cafeteria provides occasional special treats to Winslow's pa- trons. Holidays are marked by 'special meals, and after every major sports victory over arch- rival Western Kentucky Univer- sity, the cafeteria workers serve up a large steak dinner at no extra charge. Winslow Cafeteria is not the only operation of food services, Dyer said. One other is the Thoroughbred Room in the Uni- versity Center. Unlike Winslow, which is a student service, the T-Room is a retail operation, Dyer said. Food services also f-afprs, University functions, he added. Dyer said he doesn't foresee any major changes in the cafe- teria system in the near future, except that he would like to see an enlargement of Winslovi reduce the long lines. But if the long lines get 1 dents down, they can be tha ful for the open serving syste which allows them to eat much as they want when tl finally reach the serv countenw 0 Tim Bl. and Teresa Eng . Discussing the day's events over special Thanksgiving dinner a Paul Ackridge, Jay Ackridge a Sean Mestan. Valefie Taking it easy during the evening meal at Winslow, Walker Berkley digs into his Thanksgiving meal. Special food and tablecloths marked the occasion. Selecting a dessert is as easy as pie for Renee Klump. MSU's unique open serving system allows stu- dents to decide for themselves how much they eat. A well-stocked milk dispense helps Brian Bell round out his mea MSU meal ticket holders drink 75- gallons of milk weekly. Matt Brando

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