University of BridgeportBridgeport, CT
Spring 2008 Issue 1www.thescribeonline.com
Friday, February, 15 2008
THE SCRIBE
UB Sports Pg 8 On The GoPg 6 World News Pg 3Cartoons pg 2
Career Services on the Move
Mike Hempowicz
As many may have noticed sincecoming back to campus after MLK Jr.Day, the Career Services Center hasmoved from its perch on the 6th Floorof Wahlstrom Library all the way downto the Garden Level. Other than that,not much else was really known. Somequestions I was left with were: Why Career Services needed to move? How long they had been planning to move?and Why move to the Garden Level? Idecided to find out from the source andasked the Director of Career Services,Paula Quenoy, to shed some light onthe whole event. This is what she hadto say.“How long was the move discussed?”Paula Quenoy told me that even as she was being hired in 2005 the idea wasalready around to move the CareerServices Center. However, this specificmove has been in planning since late Fall2007. It was part of a massive plan thatincluded, in addition to Career Service,the relocation of the International Affairs, International Admissions, andResidential Life offices. All of theseoffices needed room to grow, so CareerServices moved in response to the needsof those offices.According to the director, it wasn’tjust a necessary move, but also a very profitable one. Although the office lostits sixth floor view of the Long IslandSound, it gained a lot. One improve-ment is that the individual offices of theCareer Counselors are now more confi-dential. At the sixth floor location, theindividual offices had a gap between the wall and the ceiling, allowing for almostno privacy during the conversationsbetween a Counselor and students. Thenew offices have solved this problem. Also, the new Career Services Centerhas been custom designed to betterfulfill its mission of helping students.Its new layout is better able to handlethe volume of students that come ona day-to-day basis, as well as providing a private office for employers to use when they come to meet with students.If nothing else, the new location has putthe office directly into the regular flow of student traffic, which has led to more walk-ins during the 2 week period sincethe office moved than there’s been in thepast 3 years in the library.So, in the end, although the moveseemed relatively spontaneous, it wassomething that has been in the workingsfor quite a while and has already reapedmany benefits, both for the office as wellas the students it aims to serve.
What’s Happening at Marina Hall
Tony Panzella
To increase customer satisfaction andmake a difference in the lives of our stu-dents, Sodexho has been rolling out new menu items and promotions. At lunch-time, long time employee Charlie Gleasonnow mans the deli. The deli now featuresnew signature sandwiches madetop order. Some specials that arestill waiting to make their debutare: The “Cuban Stack BaguetteBiggie” which is a mojo roastedcuban pork loin with ham, swiss,mustard, and fire roasted redonion on a crusty baguette & the“Muffuletta Biggie SourdoughSandwich” packed with ham,Genoa Salami, swiss and Traditional New Orleans OliveRelish. Others will include TheCurried Mango Chicken Salad Wrap stuffed with curried chicken saladblended with juicy mango and chutney and rolled in a flour tortilla with Iceberg Lettuce, Roma Tomato, and carrots as well as The “Chilly Philly Biggie” andthe “Turkey Cobb Baguette Biggie” justto name a few.The Pizza station also has somenew and inventive pizza’s that are sureto please. Some examples of these arethe “Apple Dessert Pizza”, “BroccoliCheddar Pizza”, “Bacon Egg and CheeseStromboli”, and “Southwest Roasted Vegetable Calzone”.Sodexho has also been working onimproving the selections on the Grille with various creations such as the“Meatloaf Stack” with Chive MashedPotatoes, Sour Cream and Gravy, The “Italian Melt” with Ham, Salami,Provolone & Roasted Peppers withGarlic Mayonnaise, the “Pizza Burger”and the “Tuna Melt” with Capers,Red Onion & American Cheese on anEnglish Muffin.In trying to be conscious of ourenvironment, Sodexho is leaning towards a “Greener” Marina withthe elimination of paper contain-ers and styrofoam cups by utiliz-ing china and glass wear whereverpossible.Last semester brought Sodexho’s“Traveling Chef” Alfonso Sototo Marina Hall. He preparedsome Japanese dishes, which wereenjoyed by all. During our up andcoming International Week, whichis the week of April 7 through the 11, we can all look forward to a repeat visitfrom one of Sodexho’s chefs who willbe on hand to create some exotic ethnicdelicacies.Lastly, for those who are unaware,Sodexho has set up a 24 hour “Menu
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