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Dining Plan Article Wordpress 2
Dining Plan Article Wordpress 2
After over a semester with the new dining plan, the Department of Dining Services
The Department of Dining Services had three goals for the new dining plan. First,
to cater to students who, in the past, ran out of dining points before the semester was
the sense of community, by decreasing takeout options and promoting a sit-down meal at
the
diner.
When we drilled down into the statistics, at least 200 people were out of points
two weeks before the end of the semester, Bart Hipple, Assistant Director of
Communication for Dining Services, said. [The plan was] not meeting the needs of all
students.
This semester, dining hall visits are up nearly 30 percent. Meal variety in this plan
I like this plan because I can eat whatever I want, whenever I want, Nico Serrano,
Although waste data is still being analyzed, the Department of Dining Services are
confident in their movement toward a more sustainable plan by decreasing carry out
container waste.
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They are doing a good job decreasing waste, Laura Heleling, a sophomore
In spring 2016, when the Department of Dining Services announced the new plan,
When I heard the plan was changing, I was cautiously optimistic, Sierra Buskirk,
a junior biology major, said. I was disappointed and worried about all the changes. Yet,
I dont like the dining plan as much because I liked the to-go option, Sheryl
Zavier, a sophomore public health and womens studies major, said. Id rather just go
This hesitance toward the new plan was not unexpected to the Department of
Dining Services.
As soon as we have a student body not comparing the old [dining plan] with the
new, we will have a better idea about students satisfaction, Hipple said.
Since the plan is still developing, the Department of Dining Services continues to
move towards perfecting the plan so it works for every student. Currently, there are five
day dining plans and blocks of dining dollars available to fit different students needs. In
addition, Dining Services is considering a meal plan for faculty and staff members.
We handle feedback and input very seriously, Bart Hipple, Assistant Director of
Communication for Dining Services, said. We are processing feedback much faster than
before.
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After many students had negative feedback toward the lack of customizable food
in the dining halls this semester, Dining Services began to experiment with serving more
customizable food but still preventing students from waiting in a long line.
I see many more people talking to each other and laughing, Hipple said. I am
somebodys dad. I have certain values and bias that go into that. I think food is always
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