Show hudent OJFHf ffldovsissG'u’ir Insider' inside today Today’s issue of Student Iife carries the “Insider” a supplement sponsored by the Ford Motor Company which deals with the tactics and strategies of taking exams Insider is designed to deal with one feature topic of interest or concern to students The first supplement was on fitness and appeared in Student Life last quarter VOL 75 NO 41 nr J LOGAN UTAH U WEDNESDAY J February photo bf Al 1 1978 Hortmonn Epees foils and sabres keep mind and body sharp by DL Arieda staff writer It has been said that the pen is mightier than the sword After watching the fencing club at USU practice one might begin to question the validity of this statement The club began this quarter so the members have not had an opportunity to perfect their skills however what they lack in skill they more than compensate for with an intensity for learning In observing a club practice a dynamic energy can be felt The entire club focuses on Tom the instructor for 2 hours During that time he leads the class through a series of exercises and drills that involve more than just the body During warmup exercises he De-Bo- rd (Continued on page 7) sistant’s (SAi were present at a similar meeting between Dorm parents and Hoffman and the SA’s submitted 24 policy changes of Hoffman “I have acted on 17 of them already and seven of the proposals for improvement out of ten from last quarter’s meeting are now in effect We listen to student opinions for improvement” he said Fast High Rise President Dave Bliss organized and conducted a survey of student resident’s opinions The results of this survey were taken to Wayne Smith and from these he decided there was a need for a meeting between interested residents who see need for improvement of the High Rise Food Service Bliss asked 70 residents of i Meeting assesses High Rise cafeteria quality and service by Greg Peck staff writer on the dorms criticized and made suggestions for improvement of the High Rise Food Service Cafeteria in a meeting organized and conducted by Director of Auxiliaries Wayne Smith in cooperation with cafeteria manager Richard Hoffman The meeting was in the High Rise cafeteria conference room and "covered alot of ground” according to Smith Iast week 25 students As Student residents board-and-roo- I both High Rise’s (30 Fast — 40 West seven questions Topics covered were included which what dorm which meal-pla- n residents think of the service w hat they think of the food the percentage of times residents actually eat at the cafeteria and would they pay more for better food and service? As for the quality of food served 27 gave it a “good” rating 36 gave it a “poor” rating and 7 thought it was of "very poor” thirty-eigthose surveyed are on the 15 meal-pla32 on the 20 meal-pla- n ht n In response to the percentage of time students are actually eating in the cafeteria 28 persons said they eat there 0 percent of the time 26 said 0 percent 9 said 0 percent and 6 said they are eating less than 50 percent of their meals at the cafeteria Ninety percent of those inter 70-8- 50-6- viewed felt they are treated very well by the cafeteria staff The top ten comments made involved eight which were directly related to the quality of the food served Hoffman again insisted that when serving 1000 students from diversified cultures it is impossible to please everyone He said one of the toughest decisions he has to make is what new programs to try "It’s tough when you have someone come and tell you that 200 people would like to see a policy of ours changed when the true number is six” he said Another major complaint was that of the meal-plan- s Smith commented at this time that the number one and number two plans in the country are used at USU and 15 and 20 meal-plan- s excepting computer systems which are used to some universities Representative complaints include “the syrup is bad It’s not the food that is poor in quality it’s the way it is prepared food is too greasy food is not hot and food is generally not prepared well” d related complaints included the cafeteria should be open more hours on weekends there should be a larger variety of food on weekends and sack lunches should be served weekends Smith made a statement concerning the food being not hot enough “The new approach we are trying this year to keep the food warm is working a lot better than last year since it comes right off the grill and is located very near the food line” The meat served was an Non-foo- other major complaint Students said they were certain the met the cafeteria uses is of poor quality Dean Skanchy director of Central Meat Supply on campus who said “Central supplies the same meat (Miller’s Blue Ribbon) to the entire campus including the Hub Skyroom restaurant and UC Cafeteria” A number of other suggestions and comments were made by both students present and Smith and Hoffman Hoffman said he is willing to talk to any student about any of the problems brought up at this meeting or any others they may have and said he would work on these Smith also said he would work on improving food and service if the student demand is great enough Auxiliary Vice President Eric Smart was present at the meeting and said he feels there is not enough representation of the dorm residents with just the dorm parents and student assistants present for these meetings He said he thinks these people don’t represent the feelings of the majority Bliss agreed with him saying “I suggest there is a need for dorm floor meetings with the dorm president in order to get opinions ideas and criticism directly from those the president is supposed to represent” he said Bliss said he conducted the survey himself and is working to improve things around the dorms and the food service because he said he wants to see students represented to see them come back to the dorm next year and feel that their needs and opinions are respected |