Eastern Mennonite University - Shenandoah Yearbook (Harrisonburg, VA)

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Complaints about food have been standard table con- versation in past years. Naturally, food prepared for 600 never comes up to a home-cooked meal. But improve- ments were made in EMC’s food services this year under the direction of Lynn Bontrager. The most significant innovation was a buffet-style service. Students took all the food they wanted and were expected to eat all they took. Comparing food waste to previous years, Bontrager commented, “It’s way, way down.” The new setup was particularly appealing to dieters. Soups and the ever-present cottage cheese and tossed salad cheered the stomachs of perennial weight watchers. The new method worked out well. At first, the students tended to eat more, making expenses go up. Eventually costs leveled off and even dropped a lit tle. The students liked the variety and free selection, but some still complained that the line moved too slowly. FOOD SERVICES Samet whole, however, dining room morale was

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ht Stoltzfus 1S Dw Jim Landis Truman Brunk, Sr., Renovations Supervisor UY

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