University of Notre Dame - Dome Yearbook (Notre Dame, IN)

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Staff Director of Food Services: Edmund Price The student is here at Notre Dame solely for an education and we in the Food Service must adjust our attitudes in order to aid this process. We can not merely be a restaurant but must integrate our entire system into the student ' s curriculum. Such is the attitude of the man who directs Notre Dame ' s Food Serv- ice. Mr. Edmund T. Price. Mr. Price received his degree in Hotel and Restaurant Man- agement from Cornell University. After graduation, he was em- ployed as a manager of food and beverages and food cost con- trol in the Hilton Hotels. Later he settled on the West Coast, first managing a hotel and later taking charge of the residence hall program at the University of California at Davis. His program there was unique in that the food service was directly connected with the residence halls, making him responsible for both hous- ing and counseling. While still at Davis, he was called upon to make suggestions on the Santa Cruz plan for residence halls, which was to be the pilot plan for the entire nine branch system of the University of California . Mr. Price later worked in Tennessee for a private company, Allen and O ' Hara. Closely associated with Memphis University, the company built private residence halls and secured a private contract with each student. With his varied background of working for and with students, it is natural for Mr. Price to be concerned with student attitudes here at Notre Dame. He stresses the importance of developing communication between his service and the student body. His staff is looking out for the student ' s well-being, but true rapport necessitates understanding on the part of the student . Running a food service for a University requires much time and effort. This is well told when one considers the large num- bers connected with such a service. There are 300 full-time staff members, including a full-time dietician, plus part-time student help. A typical meal may require 2000 pounds of meat for each dining hall and a typical day requires 1 quart of milk per student, or roughly 5000 quarts of milk per day. According to Mr. Price, a man who has worked with students for a long time, all the effort is very rewarding.

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hMd gtoundskeepet Donald Swam 1 1 I Staff Donald Swain is two things: a man very serious about his work on campus and one of Notre Dame ' s greatest football fans. Coming to Notre Dame at the same time as Ara Parseghian. (and proud of that fact). Mr. Swain took over the position of head groundskeeper Responsible for all the sidewalks, roads, trees, shrubs, and the grass areas, he maintains and cultivates the entire grounds of the campus, with the exceptions of the golf course and athletic playing fields. Under him are 24 men, divided into two groups: operators (truck drivers with special licences to drive Uni- versity trucks off -campus), and his regular labor force. Occasionally, Mr. Swain has students working for him (such as during times of heavy snowfalls and during summer sessions), but usually he has his own labor force, since this type of work would interfere with the students ' own work. During his many years, quite a few small dramas have been seen by Mr. Swain. One such incident was during the annual leaf-raking time. In the course of collecting piles of leaves they had made ear- lier. Mr. Swain and his crew came upon twelve students playing in one of the piles. When he approached the students, he was prompt- ly bombarded by handfuls of leaves until he, too. was covered by them. Retaining his poise. Mr. Swain told the students. I expected that of you , and now that they had had their fun. he wished they would let him and his men finish their work. Seeing his composure, the students thought over his words, and then one spoke up. Give us some rakes: we ' ll clean this up. Declining this offer. Swain said it was enough just to stop spreading leaves around, a promise the students agreed to. Concerning football. Mr. Swain is highly impressed with Irish quarterback Joe Theismann. both on and off the field. Joe is one of the greatest and nicest kids I ' ve known. Whenever Joe sees Mr. Swain, he always waves and talks to him Swain called him ' Little Joe when Theismann first appeared on campus but has made it a point to change that to Big Joe , especially during the ball game. Contrary to what most students would think, the Head Ground- skeeper is most definitely in favor of pep rallys. toilet paper and all. If students can get rid of so much energy by throwing toilet paper. I think that ' s great We (Swain and his crew) just come out Satur- day morning and clean it up. It ' s better than if they damaged bushes and broke tree limbs off. Besides , he added. I think I enjoy them as much as the students.

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Brother Conan Moran. C.S C.. the manager of operations of the bookstore, is a congenial, talkative man Brother Conan was born in Ireland and came to the United States in 1928 He was as- signed to the bookstore as a clerk in 1939 when the bookstore was located where the barber shop and travel bureau are now. In 1955. the bookstore operation was enlarged and moved into the Hammes Bookstore Building, so named after Romy Hammes. South Bend Ford dealer, who contributed the money to construct the building. The bookstore is still crowded and gets more so every year. Brother Conan says. If the number of textbooks and things used in class keep expanding like they have in the last ten years, we ' ll need a lot more room. The students are using a lot more books than they did 1 years ago. I ' ll assure you that. When asked about the typical Notre Dame student. Brother Conan replied that on the whole, they ' re fine young men. He feels the average Notre Dame student is a serious young man who is meeting the challenge of the times. Although he feels the students have to work harder now. he thinks that they ' re better trained. A lot of parents come in and tell me now that the students are doing this and doing that, but I tell them, because I knew a number of them back when they were here, that they did much of the same thing. As a group, the students are equally as good as any groups we ' ve had in the past. Although he did not have the exact figures. Brother Conan stat- ed that since all the profits of the bookstore go to the University in the general fund and general operating expenses, if the bookstore went out of business, the tuition of each student would conceiva- bly rise. When asked about the shoplifting versus security. Brother Con- an stated. In institutional accounting, it ' s hard to determine exact loss from theft Loss has increased in the past couple years and it ' s higher than it should be. We are hoping that the security we ' ve added will be helpful but we won ' t be sure until a year. It ' s not just students either, it ' s everybody. When asked about the reputation of the bookstore for exhorbi- tant prices. Brother Conan replied. We prefer to sell plain mer- chandise. It would be much easier to handle and certainly be cheaper. But you put plain merchandise out there and it doesn ' t sell For instance, a ceramic mug can be bought plain for 20% less than we sell it. but if you go down and see what the manufacturer has to do to get the decal in place and fire it in there so that it will stay, it costs much more. Or try and get a box of plain stationary and bring it downtown to have it engraved with a Notre Dame emblem and find out what it will cost. We have plain stationary down there, but we sell very little. I ' d like to sell it cheaper. He feels that students are not justified in griping about prices when prices are compared in a logical way. If quality and quantity are compared, he feels the prices are right. He visits college stores around the country and knows what they are doing on campuses today Brother Conan noted that since most products are supplied by the same manufacturer, one would most likely find our book- store with the same or even lower prices. We ' re not out to rob anybody I feel we can make a just profit and still do all right. We do a good volume, we know our business and we put a lot of effort into it. and that means an awful lot. Manager of the Bookstore Brother Conan Moran )K DEPT. ci