Taylor University - Ilium / Gem Yearbook (Upland, IN)

Page 18 text:

Top - Dining commons staff members finish preparing the lunch meal before the lines are opened. Center left - A student uses the new salad dressing bar acquired in the fall of 1988. Above - Mickey Colbert assists in getting the line to open on time. Next page: Top - Jerry Nelson, director of food services. Bottom • pots and pans are stacked up neatly after being washed by Bonnie Helvie. 14 Dining commons

Page 17 text:

Space Grip, Palm Tree 13

Page 19 text:

' s ' he. - i.. ...new dimensions in D.C. dining? by Pamela Teo Ever wondered why short ribs of beef are served on Mondays and not on Tuesdays? The reason is that the dining commons works on a four-week corporate menu designed by Restaura, a food service company and a subsidiary of Greyhound corporation. The corporate cycle menu lists four or five entrees and we decide which ones to serve for lunch and dinner, said Jerry Nelson, director of food services. After the fourth week it then starts with week one again, but this time we try to have an item which was not served four weeks ago so that students won ' t have the same choices, Nelson continued. The dining commons has ventured slightly away from these corporate menus by introducing the Mexican, Italian and Oriental Nights on certain days of the week. These menu additions had to be approved by the corporation before they were started. As Nelson indicated the dining commons has a responsibility to not only come up with its own creations but also to try to be a part of the corporation and institute their promotions. An example of these promo- tions is the Count Down to Well- ness program which is designed to help students who are conscious of their health. The dining commons keeps students informed of their daily caloric intake by displaying the nutritional value of a simple basic meal. Students were also given a calorie counter which advises them on how much exercise is needed to burn-off the food they have consumed. A Healthful Harvest entree, a low calorie, low sodium meal, has also been introduced to provide students with a dieter ' s alternative. Some students have wondered why the money for missed meals cannot be refunded. According to Nelson, students are helping each other out by buying into the three- meal program which is budgeted on an average number of student meals. With its present budget, the dining commons has been able to acquire a yogurt machine, a sundae bar and a variety of other breakfast foods for the morning meal. Further- more, it has obtained several new drinks and sodas. Being well-fed is a road to good health and happiness, and the dining commons is aware of this. Provision does not seem to be the only responsibility it has assumed, but also a responsibility to provide creatively. Dining commons 15