University of Nebraska Kearney - Blue and Gold Yearbook (Kearney, NE)

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OOD PFM spices daily fare with Lance Buoy and Evelyn Lijoodi at the grill. PFM employs 50 to 55 student helpers. The Professional Food Service Management has served KSC since June of 1984. Before PFM another service, ARA Catering Service took care of the students of KSC. One aspect the two services have in common is Dick Williams. Williams has been em- ployed by both services here at KSC. Af- ter PFM took over service for KSC, Wil- liams was offered the position of direc- tor of food service, which is his title at present. Williams first started working in the cafeteria business part-time while still a student at KSC. He then worked his way up to student manager’s position but de- cided to teach school for a while before rejoining the catering profession. PFM is run strictly on the money from students’ meal plans. The service is a free enterprise system, therefore some money does go to the college for building debt retirement and staffing. No government funds are received as far as budget expenses are concerned. “The college, more or less, works as a holding company because the stu- dent pays the college and then the col- lege pays PFM,” Williams said. Special features found in PFM’s service include a monthly birthday night on which birthday cakes are given away; “Foods of the World”, different national- ities of the world decorations and food; “picnics” in residence halls where food can be sent over for meetings, etc.; sick trays, and sack lunches with four hours notice; dietary counseling; and, of course, the “Antler” snack bar. “We always try to to something dif- ferent in the dining room for the general population, just to make it different; just so that you aren’t coming to the same old place day after day,” Williams said. In regard to service at the Com- mons, PFM may feed as many as 1,500 people in a single day. Each meal has its own peak time. This time depends on class schedules and what day of the week it is. One such peak comes every by Angie Steffen Monday, Wednesday and Friday at 1:15 p.m. “Lunch is the largest meal, said Williams, “because we have more com- muting students who eat only lunch with us.” Student meal plans have risen by 40-50 purchased plans this year com- pared to last fall. PFM also keeps statis- tical data on how many people eat what, what time they eat it, and in how many seconds its production takes. Every 15 minutes a customer count is taken; all entrees are kept track of, and how many are served in a certain amount of seconds. Burritos, lasagna, tacos, pizza, hamburgers, steaks, and spaghetti are popular foods among stu- dents with meal plans. Williams also said, “When pop was first introduced into the college meal plan ... people thought that milk con- sumption would go down, but it really doesn’t. People at this age, your typical traditional college student, if they are go- ing to drink milk, they will drink milk. They generally have their milk and their pop too.” Menus for PFM are set up on a three week cycle. Changes are made but this basic system is continued throughout the year. This system includes 110 en- trees of various types. The advantage of this three week cycle over a five week cycle is explained by Williams, “If you really look at and an- alyze a five week cycle many foods are similar or repeated anyway.” Changes made in the program this 12

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attention to you. Interprets most things in sexual terms, for instance if you invite a man in for coffee; he thinks you want to have sex. Says there is no such thing as rape. Displays a lot of anger against wom- en. Puts you on a pedestal. Unreason- able expectations might enrage. Accepts interpersonal violence as a way of dealing with feelings and conflict. Tends to perceive relationships be- tween men and women as adversarial. Statements such as, Women are de- ceptive. manipulative bitches and they need to be put in their places, exemplify such an attitude. Another point suggested by Blake is that peer pressure often leads to date rape. Sometimes guys living together braq about makinq it with so many qirls, she noted. Characteristics of Victims Authorities on the subject of date rape stress that the incident is not the victim’s fault. Yet there are certain personality traits that render a woman vulnerable. They include: Passive personalities People pleasers Poor communicators Blake added that often women are responsible for putting themselves in situations where rape could occur. Many authorities stress a woman has a right to dress as she pleases, have sex with someone and then change her mind at any time and be treated with re- spect at all times. Yet Rol advises KSC women not to wear frilly blouses or V-neck tops ’ Do you cry rape? Facing the fact that we are vulnera- ble to rape, especially a rape by some- one we know is not very comfortable, but it is realistic. The victim of such an incident must face yet another reality and decide on her course of action. Victims are advised by law enforce- ment officers not to touch anything at the scene or take substances such as aspirin or alcohol to try to calm down. Campus security officer Wilma Lewis said, The last thing to do is change clothes, cleanup, take a shower and forget about it. She advises contacting a friend for emotional support and then contacting the police. There are good reasons to report that a crime has been committed against your person. The police can't do their job unless the crime is reported. Rapists are often repeat offenders. Reporting him now may prevent it from happening again. Others may be victim- ized or he may come back to you for more. Kearney police officer Dan Lynch said, No matter how many times you said. ‘No’ by not reporting it you tell him that his conduct was acceptable. But there is a downside to calling in the police. The police themselves admit that the dating situation often muddies the issue and that date rape can be very tough to prove. The victim will have to undergo a medical examination at the hospital to determine her condition and gather evi- dence; the victim gets the bill. That bill can easily be in the neighborhood of $125. The fees for the medical examina- tion are reimbursable through Victim Witness — if there is a conviction. The victim is interviewed by the po- lice more than once. Lynch said that the victim’s mental state is often such that it is impossible to get all the necessary information dur- ing the initial interview. This means that the victim must repeat details of an un- pleasant episode, perhaps several times. If the case does finally go to court the victim usually must testify, repeating the story again only this time in a public courtroom. Lewis said, It takes a determined person to continually go to court and testify. Plus they’ve got the peer group pressure. Public exposure of the incident weighs heavily in the decision not to seek help from the police. Lynch said, The biggest problem we run into is they don’t want their par- ents to find out. Whatever decision she makes about contacting the police it is impor- tant for the woman to take care of her- self. Lewis said, Whether or not you re- port it to us. seek counseling right away. Sarah's is a story that many may find familiar and some may find threatening. It may have hap- pened to you or it may just be in the back of your mind. Hers is the story of date rape — it does exist. I had a crush on this guy, and I was introduced to him by an instruc- tor. After we met, I saw him at parties and on campus. One night after a par- ty, I asked him over. We were both ar- tists and he wanted to see my work. I thought he was an excellent artist and I valued his opinions and criti- cisms. I was also very flattered that he cared about my work. I kept my art work in my bedroom. While we were going over my work, he started making advances toward me. When I said no, it didn’t do any good. He started to get angry and verbally abuse me until I felt like I was nothing. Then he completely disrobed and pinned me to my bed. He started pul- ling off my shirt and jeans. This was like a tug-of-war. I tried saying no and explaining to him that I hardly knew him and I didn’t want to have sex. After trying that and being unsuccessful, I got really upset and started crying. He got mad and left me alone. Some damage was already done even though he did not have in- tercourse with me. It was still an inva- sion of my privacy. After it was all over, I felt ashamed that I had let something like that hap- pen to me. I was embarrassed be- cause I wondered if he would tell his friends about me. Even though he was a jerk. I still, for some strange reason, cared what he thought of me. I don't know why I cared because he made me feel dirty and cheap. I did not get legal advice or press charges but I did talk to a priest and a counselor about the attempted rape. Today, it is still hard for me to date be- cause this is always in the back of my mind. I do know I will never let it hap- pen again and I will never put myself in that situation again. 11

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In the bakery department of PFM, a “six tier oven” is used which is a rotary oven with six shelves that move around while baking to bake food more evenly. year included a few changes in the menu. A more noticeable improvement coming this year was homemade bread baked in the PFM kitchens. Williams added that the homemade bread was tried by meal plan students last year and it was quite successful. New equipment was also purchased especially for the purpose of baking hamburger buns, hot- dog buns, and bread right on location. Ovens used in the PFM kitchen are Hoffart ovens otherwise known as con- vection ovens and nicknamed, “Blow Ovens . They are somewhat like ovens in regular homes except that they have fans that circulate the hot air and cook food more evenly and faster. The ovens also have holding features which can maintain a temperature without over- cooking. In the future PFM and KSC hope to bring a food facility to West Campus for students. This is not definite but as for plans of extending PFM, westward is the direction the service seems to be head- ed. TIDBITS FROM PFM KSC students eating at PFM con- sume: EACH DAY 200 lbs. of lettuce 150 gals, of milk 80 lbs. of cottage cheese 30 gals, of chili 180 lbs. of cooked spaghetti 1,300 hamburgers 2,010 tacos 250 lbs. of roast beef EACH MONTH 1,000 loaves of bread 1,400 hamburger buns Brad Beiber, Blake Mahnke, Joe Mejia, and Brian Mahnke caught between bites at PFM. Dick Williams, director and organizer of the feed- ing of 2,200 KSC students. Williams is also a graduate of KSC.