Wednesday, dcccxbcr 15, 1970
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By Lisa Broman
If yoa are one of the many dissatisfied customers who
eats in the residence halls zni continually complains of
its quaJity, make your presence known and you may
stimidste change.
"Student response does play a part in our meal plan-
cinsi" sdd food service director Douglas Rix. "We are
able to determine favorites and plan accordingly
Feedback is obtained from students and given to the
chief meal planner, who composes a schedule based on
student response and principles of nutrition and food
balance.
Ve try to make nutritionally balanced meals avail
able," Rix said, "but in most cases students select
unbalanced meals because a choice, and cot a set meal,
is available to them.1
Ruth Frahm, dietician for the housing office, works on
a schedule of three cycles per year. Each, requiring five
weeks to run their full course, are-repeated two to three
times. - 0
Choices emphasized , -
"We try to emphasize variety and choice as much as
A possible," Rix said, "so we work with a cycle for the fall,
winter and spring."
Most food, except bread and supplies ordered for
special occasions, is ordered from a central food store.
"Quantity purchasing is our way of saving money and
passing our savings on to students," Rix !,
lie said S2.80 is charged per student each day for
board purposes, but $1.57 actually is spent .for the
students1 food. The amount exceeding food costs goes to
pay salaries, administrative Costs and other overhead
expenses.
A combined total, from all the reidence halls on the
UNL City Campus, shows that an average of 2,500
students attend breakfast, 4,300 attend lunch and 4300
attend dinner.
How can 4,300 people be fed and satisfied by a single
recipe each day?
Cocking dlHkdt
"It is difficult to cook in such a large quantity,"
said Selleck food service director Jean Doyle. "It takes
time to accustom oneself to this practice because when
changing a recipe to fit the quantity needs, you can't
just multiply by the number of people to be served to
increase the volume."
"You must increase by a diminishing amount because
ingredients like salt decrease in volume necessity as the
number of servings increases."
A recipe fiie is kept by all the residence halls with basic
recipes obtained from -two major sources, "The Wenzel
Menu Maker" and "Food For 50."
"Recipes come from all over, from employes and
personal collections " she said, "and they are continually
being worked on and expanded."
The favorite foods are hamburgers, lasagna, French
fries and homemade soups, poyle said. .
"We do not have a specific food on a specific day,"
he said. "If that occurs it is purely coincidental."
"I don't think that the food is bad for cafeteria food,"
said sophomore Holly Cooper, l)ut everything is terribly
bland and greasy."
Lack of taste also was mentioned as a cafeteria weak
ness by freshman Sue Dwyer.
"I realize that it is difficult to fix good food for so
many people," she said, "but the food is still bad because
it has no taste."
"For the amount of food they have to serve, I think
that they do a good job -variety-wise," said freshman
Kris Jensen.
J!
Vwi ws!lv can't expect that much from institutional
food," she said, "but I do wish that the food would be
less starchy." , , . ,
"I think that one of the reasons that people don't
like the dorm foods," said freshman Patty Kraus, "is
because they hear from the time they come to school
that the food is bad so they have a poror attitude to
begin with."
Hosts sr sissGso for onsntsuion
The UNL Student Activities Office is looking for 14 colleges.
students to act as hosts for 1977 new student summer
orientation, according to Barb Berry, new student orienta
tion administrative assistant.
Students can apply for hosts in the Student Activities
Office, Nebraska Union 200.
Berry said the hosts must be undergraduate students
with speech, communication and leadership skills. The 14
hosts should be able to work with faculty members,
parents and administrators, she added.
r The student hosts wO work with incoming freshmen
and transfer students and their families to familiarize
them with UNL, Berry said. They will conduct campus
tours and talk individually with students about their
1 sA
In addition, she said, the hosts will prepare "mini
sessions" about campus activities and services, and help
new students go through drop and add and find faculty
advisers.
Orientation participants also wiH be taken to lunch in
Harper Hall so they can get an idea of what dormitory
living is like, she added.
Student hosts receive $500 plus room and board for
the five-weeks of orientation and one week of training.
Training sessions each week of second semester , will
teach the hos more about their colleges and introduce
them to some persons they will be working with, Berry
said.
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llerry Christmas!
27tli & "O"
Liqncro
The Friendly Cc
432-1565
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The Master of Business Administration degree is of particular
interest to those with undergraduate preparation in any field
who aspire to administrative careers in the business or public
sector. The IOWA MBA is fully accredited by the American
Assembly of Collegiate Schools of Business. For information,
Graduate Programs Name.
Cc!.'rj2 of B udness Street-
! I
City
C:y, ti 52242
' Information sbout ether graduate prcgrarss in
( ) Easiness ( ) Account ir ( ) ELconon:kJ
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