Dorm food: the best but.. .a 'scapegoat'
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By Ann Naumann
Of Iht Emerald
"I ate dorm food and surviv
ed,” reads a University of
Houston T-shirt. Although the
campus is different, the
message hits home with Univer
sity students.
The University Residence Hall
Food Service feeds about 2,600
students 19 meals a week for
$5.65 a day. And complaints
abound.
"We can't please everyone all
of the time,” says Fred Babcock,
director of food services for
residence halls. "When you
feed a large number of people
that just happens.”
Last year students
successfully cam
paigned for Cap'n
Crunch — the newest
movement is for
Crunchberries.
Babcock says many of the
complaints are merely rumors
about the food service system.
In fact, a strict specification
system determines buying pro
cedures and quality standards.
Beef must be choice (one grade
below the best) or better, Bab
cock says. Only grade number
one pork, choice lamb and fresh
poultry are used, all purchased
from commercial producers, he
says.
Specifications also rule out
the use of preservatives in the
green salad, says Lonnie McCor
mick, supervisor at Hamilton
dining center. Milk is not
watered down. Powdered eggs
are not used in omelettes,
scrambled eggs or anything
else, he says.
However, some complaints
are valid and receive notice.
Last year students in both Car
son and Hamilton dining halls
campaigned for Cap'n Crunch
We can't please everyone all of the time
-- - -- . . iiivinymMirTrt.
A student food committee^and University food service work together to tailor menus to students'
tastes.
cereal and got it. Babcock says
the newest movement is for
Crunchberries.
Complaints about salty food
resulted in a cutback in the
amount of salt used in cafeteria
recipes, says Sue Esau, super
visor at Carson dining hall. Salt
lovers simply use the shakers at
the tables.
Babcock says the biggest
change has been the initiation
of weekend brunch and Sunday
dinner in response to com
plaints about early Saturday
morning breakfasts and the ex
pense of dining out on Sunday
nights.
McCormick says cold food is a
common source of complaints.
Casseroles and some other side
dishes are made in the central
kitchen in Carson and then sent
to the three dining centers —
University Inn, Carson, and
Hamilton.
"It's a matter of timing and
organization," McCormick says.
Students also believe some
selections are served too often
despite the fact that frequency
charts stagger offerings
throughout the year to avoid
repetition.
"They see some (dishes) more
than they want to," McCormick
says.
Students also question the in
gredients used in dorm food
casseroles and entrees, Esau
says.
"They can just come back and
read it," Esau says. "We believe
in truth in menus."
Other students claim the
quality of food varies from term
to term or week to week, Bab
cock says. He says this is a
misperception.
"We don't tailor menus to.
paricular times," Babcock says.
"There are unpopular menus at
times."
At Carson, a student food
committee and Esau work
together to deal with student
complaints.
"We use students' ideas,
wants and needs," Esau says.
The student committee
members say this system works.
"They've (Carson cafeteria
workers) been excellent," says
Marianne Picha, student food
committee member.
The food committee tries to
answer the question, "What
would most people like," Picha
says. They use a suggestion box
to communicate with Carson
diners. However, complaints are
taken with a grain of salt.
"We don't take everything
literally fron the suggestion
box,” Picha said. "Eood is an
easy scapegoat."
EMU CULTURAL EORUM PRESENTS
in concert
with
EMU Ballroom
Saturday, May 12, 1984 8 pm
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$5.00 l) of 0 Students
$7.00 General Public
American Sign Language interpreting
(Childcare by Preservation Caw 686 4375 by May 10)
Candidates air views tor students today
Candidates for several local
and state races, as well as
representatives from more than
25 national, state and local cam
paigns, will take part in a Can
didates Fair today and Friday in
FMU Room 167.
“The importance of the can
didates fair is it will give
students a chance to look
beyond the candidates' image
and look at the issues," says Bet
sy Boyd, ASUO co-coordinator
for state affairs.
The fair also will make can
didates aware that students are
concerned about certain issues,
Boyd says.
pr
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Bill Rutherford, a former stu
dent body president running on
the Republican ticket for state
treasurer, will speak at 10 a.m.
today. Dave Cargo, another
Republican running for
treasurer, will speak at 10:15
a.m. Rutherford will also be
available for questions in Fen
ton Hall, Room 117, at 11 a.m.
John Schiess, running for the
U.S. Senate, and candidates for
Eugene mayor, city council,
county commissioner, and
county sheriff will also speak at
the fair.
Other campaigns will have
tables at the fair where students
Playing at
Barbara Monteith
Trio
Friday & Saturday
9 p.m. to close
Don't miss this
super group!
343*8488
259 East 5th
can pick up literature and ask
questions about the candidates.
The results of a candidates'
questionnaire will also be
available. Candidates were ask
ed how they would deal with
issues important to students.
For example, candidates for
state treasurer were asked their
views on state investments in
South Africa, and candidates for
the U.S. Senate were asked their
views on the Solomon
Amendment.
The fair, which will run from
10 a.m. until 2:30 p.m., is spon
sored by ASUO and SUAB. For
more information call 686-3724.
« paacsgsgaf
:
SYD'S
CREATIVE SALON
PERM OR
CELLOPHANE
SPECIAL
$19.95
for your appointment
call
485-8597
1122 Alder
(next to Heaven s Records)
Open Tues.-Sat. 9-6
^ Expires May 31, 1984 (
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