Truman State University - Echo Yearbook (Kirksville, MO)

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From the garden to the hearth, a new by MARY JO SCHMIDT At first glance, the cafeterias seemed like entirely different places. But wait a minute. There’s the conveyor belt, same place as it was last year. And the soda p°P and drink machines haven't changed location. There are still long lines on special nights and everyone claps when a tray is dropped. But then again, there was something dif- ferent about the cafeterias this year. They seemed to have obtained an aura of sophistication over the summer. Huge plants decorated the floors and hung from the ceiling. New red counter tops bright- ened up the areas around the cereal and drinks. Wooden signs attracted students to receive their entree from The Hear- thstone or their salads from Garden Pickins , and the day the soft-serve ice cream machines were introduced, students flocked to get their share. So went the debut of Professional Food Service Management, Inc. (PFM). When the company came to the cafeterias in the summer, a new atmosphere and a deter- mination to provide students with quality food and service came also. Students greeted PFM with mixed reac- tions, but they did comment on the in- crease in quality compared to the American Food Service Management (AFM), which served the cafeterias from 1976 to spring 1983. The University made the switch after evaluating AFM's service and comparing bids between the two companies. We didn't have serious reservations with AFM, but decided we should look around. We had the same food service for seven years and decided to look to see if we could find something better. Terry Smith, dean of students, said. There are some things that cannot be reduced to writing or have a price tag affixed to them, like presentation of food, effectiveness of management and sanita- tion, John Jepson, university coordinator of food service, said. AFM was doing a good job. but we felt this company (PFM) had a lot more to offer for close to the same price. Last year we were served by AFM, and the food was really poor. But when I came back this year, I was very shocked and also very pleased. said junior Angela Hobbs. PFM is still better than AFM. but the margin is closing. I think that there is extensive room for improve- ment. Some of the food is not too bad. but steak nights could definitely be improved. I can see right through my steak, freshman . Mike McMeley said, a Dan Kratz, cam-1 pus food service director, said that it is impossible to please everyone. What we do is try to please the majority of students. We strive to serve the highest quality of food possible to make sure that the students are satisfied. Junior Terri Reames is not totally satis- fied. The desserts aren't near as good as last year, with the possible exception of the banana splits, Reames said. Maybe the food is better, but the choices are still the same. There is not an amazing differ- ence. But Reames noticed one big differ- ence between the two services. One thing I really like is that they have meat at every breakfast. When we had AFM, we only had meat for breakfast every other day. If you didn't go to break- fast very early, you didn't get meat at all. Other improve- ments include PFM's full break fast on Saturday compared to AFM's continental break- fast, four dessert choices instead of three, and three lunch and dinner entrees instead of two, Jepson said. Freshman Carol Behlmann said she felt the need for better consistency of food. “It's sometimes good and sometimes not. It's never all good. Kratz admitted that the combina- tions need rework- ing. Right now we are getting adjusted and trying to deter- mine what goes over best with the students. We also have food service committees which are made up of students elected by students in their respective residence halls, and we meet with them once a week CONVERSATION WITH A FRIEND in line takes junior Don Henderson's attention away from his meal. Students often had to wait in line for en- trees and soft-serve ice cream. BAKED BEANS rounds out freshman Jill Preisack's picnic meal at Red Barn Park. The picnic, a part of Homecoming Week activities, gave students a break from hall cafeterias. PFM Student Life

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COLOR ANO SOUND combine to draw the II listeners into Juice's performance. Newton I established rapport with her audience early in the concert with frequent conversation. 6 A COOL BLUE LIGHTS reflect the mood of an emotional passage in one of Juice's slow ballads. Newton's repertoire ranged from rowdy and loud to calm and soft. s IN THE SPOTLIGHT. Juice Newton performs | with her band, pianist Jim Lang, guitarist Otha Young, drummer Michael Huey, guitarist Chuck i Martin and bass guitarist Johnny Pierce. Juice Newton 1 Student Life 1 Shelly Johnton Shelly

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menu debuts to discuss problems. said Kratz. In addition, PFM employs two quality controllers who monitor the food service in all halls. Jepson said. Their job is to make sure that what's on the menu is prepared and prepared consistently throughout the halls. Jepson said. Freshman Paul McWhorter feels the food choices are adequate. The food is okay. I've had better, but I’ve also had worse. There is always enough to pick from, and I can always find something to eat. The food tastes better this year, said sophomore Dee Dee Dodds. The only thing I don't like is that they serve the same thing over and over. Kratz said that it finally comes down to the fact that the food service would never be able to please everyone at all times. We can only strive to keep serving the highest quality food, which we do,” said Kratz. We purchase and will continue to purchase only the best quality food. No one has ever questioned the quality of the food we serve.” PFM operates on the basic philosophy that they are professionals in food service. Kratz said. They believe that quality food and quality service must be provided at all times, he said. Kratz said that the company serves approximately 100 cam- puses throughout the country. The food service strives to satisfy one major need — to pro- vide a personalized food-service tailored specifically to the needs of each campus community, he said. So far, it seems to have been a positive decision. If they (PFM) make a mistake, they try to acknowledge it and not let it happen again, Jepson said. A HELPING OF 8PAGHETTI is served by freshman Laura Settlage in Centennial Hall cafeteria. Students were allowed only one en- tree each trip through the line. LUMotiop MANY CHOICES of toppings at the salad bar provide freshman Marty Molli and freshman Kathy Conrad an opportunity to create their favorite salad. PFM -1 O Student Life 1