University of Wisconsin Eau Claire - Periscope Yearbook (Eau Claire, WI)

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r SAGA: New food service It's not mom's but sometimes it 28 food wrvkf This school year, the university food service contracted with SAGA, a food service firm from Menlo Park, California. SAGA provides for all on-campus food preparation. Coinciding with SAGA's arrival, the new computer identification card system was installed. The two have appeared to bring orderliness that many students and kitchen personnel felt was missing in recent years. The school's third food service in as many years, SAGA succeeds Professional Food Service (PFM) and ARA. Both had problems with small staffs, lack of communication, contractual disputes, and alleged skimpy course offerings. Looking for a more organized outfit, the State Purchasing Committee awarded SAGA the contract over PFM, however. SAGA had to agree to several university requirements such as unlimited seconds and an increase in main course offerings. With the issue of dinner identification cards last fall, the problems the dining rooms had formerly with students doubling on one meal card or going to different dining buildings in the same meal period were eliminated. The easy punching method saves time and, according to facility managers, will save SI 50.000 annually. Another significant change was a university decision allowing the managers all the needed payroll working hours to start the year successfully. This allowed student workers the training necessary from full-time union workers to result in a stable schedule of capable workers. Although the menu is nearly uniform campuswide, the managers of the different dining rooms add their own preferences. Abotr: Unlimited wcood» wit one requirement the university avkrd ut SAGA Taking advantage ol the crrvlcr. venior John Bourlr. Right. Dinner idcntilkation card hvm lime and money lor SAGA: lor Uudenlt. HS jud another card to worry about. Far right top: The Bluguid option h available at the mere punch o4 a card. Far right bottom: SAGAS butinevt rove 10 percent from ARA'c ol lad year; more and more dudenlv are eating on campuv U 111 EC UU1EC | uuiec

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—J I—, Residence Halls Midway Approximately 160 students live in the new addition to campus this year. Midway Apartments. Ten resident assistants are each in charge of a quad (a set of apartments). Because of the location of the Mid-way Craig Court Apartments (near Shopko) it would be easy for the residents to feel left out of campus activities. However, efforts by the RA's and residents include the residents in campus activities. The apartments have had Homecoming candidates. Parent's Weekend, quad pictures and have a hall council. The apartments were established as UWEC supervised housing to fulfill a need for the increased number of students who wish to live in dorms. The students have overcome the physical barrier of apartment sectioning through the addition of the apartment's two study lounges, a central area for studying, hall council meetings and planned all-apartment activities. Ik top right: I rethman Beth larton it one Midway occupant enjoying the lett-lhan-lypical homing, left: Front: lynn Chritlenten, Deamte Jackton, Lria Karim, Kevin Foley, Patricia Bobier. Michael Stone. |im MeHinger. Row 2: Karen Piltner. laurel Fortmo. Martha Fileme, Su anne Meyer. Mary |o DeWitle. Cindy Word. Barh Zajicck. leanne latch. Mary Caruton. Carla Verkuilen. Row i: Wanda Meltelen. Jackie Marlin. Beth Schoepke. Carrie Drew, Peg Walber. leanne Bing, lean Bitek. lulie Cirate. Row 4: Kathy Modmton. tori lohrrvon. Stephanie larp. Cathy Collint. Michelle Marthaler, Kara Kortgaard, Beth Larton, Heidi Schilling, Beth Friel. Donna Vircauterer. Carol Kotticr. Midway 27

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Food wivict 29 comes close There are state nutrition requirements as well as contract specifications to fulfill. The average weekly meal count at Davies Center is 10,000, so not all patrons can be pleased. A trip to dinner was described by a cross-section of students as everything from My best time of the day to Illegal, involuntary poisoning. Still, there is a conscious effort in the food service offices to offer the meal variety needed to satisfy the diverse crowd. The managers keep charts of attendance daily, with such notes as what picnics, parties, happy hours, or sporting events affected a particular meal. As an indication of SAGA's success this year is that business rose 10 percent over last year, a better indicator, reported one kitchen administrator, is that over 400 off-campus students signed up for meals on the voluntary plan. Training new staff members presented some early obstacles, as did post-Pub clean-up. Silverware and packaged food items were removed to dorm rooms at an alarming and expensive rate. Kitchen facilities were not completely adequate, personnel reported, in such areas as cooler space, electrical capacity, and storage accessibility. As the year went on, however, these problems were either remedied or adjusted. With so much of a student's budget allocated to food needs ($670 for dorm residents), something good should be expected. The popular opinion, a new one on campus, was expressed by one begrudging student, It's not expected to be as good as mom's, but sometimes it comes close. -Kevin Liner fc