by Salina Ronderos
Staff Writer
Reviewing specific pros and cons of Davenport Dining Hall meals, a meeting on Wednesday, March 6, was conducted by the Associated Student Federation (ASF) Forum, the Health and Safety committee, Residents Hall Association (RHA) food committee and University residents.
According to junior Jennifer Pashone, ASF Forum member, the meeting was productive in specifically targeting students’ concerns with their meals.
“The students gave specific ideas on what they would like to have changed, which is what the dining staff needs to better the food and service,” she said.
Pashone said the students created a list stating specific pros and cons at Davenport. Positives listed were the sandwich, Caesar salad and nacho bars, as well as the yogurt machine.
Another common appraisal students were in agreement with were the theme night dinners. According to Pashone, students enjoyed the Soul Food Dinner, sponsored by the Afrikan American Student Alliance (AASA) last month and would like to see more theme nights on a regular basis.
Having a theme night once a month is not a problem with Armen Ananian, food service director.
“As long as campus clubs have the budget for the entertainment, we will be more than happy to supply the food,” he said.
Complaints regarding Davenport included unfair policies, such as card privileges and limited entrees. According to Pashone, students questioned the high price they pay for meals, regardless of whether they eat only a salad, a bowl of cereal or a full meal. Limited hours was another concern presented at the meeting.
Understanding how Davenport’s limited hours conflict with students’ schedules, Ananian said students have an option to call in an order two to three hours in advance if they know they will not be able to make it to a certain meal.
“If students know they will not be able to make it to a meal we can accommodate them with a box or sack lunch. This is an option I don’t think too many students are aware of,” said Ananian.
Meal plan options were another concern. Pashone said students suggested a 14-meal plan, aside from the present 12-meal and 19-meal plans.
Along with the policies and hours, students focused on the food itself.
“People are afraid to eat the red meat, it is always undercooked,” said Pashone.
She said recognizable food, real potatoes, dry hash browns and rubbery chicken were among the other dining negatives on the list.
Vegetarian meals are another idea that both the students and Ananian wish to incorporate into the menu. According to Ananian, that is not an easy task.
“Creating vegetarian dishes is very difficult. Vegetarian students are more than welcome to come up to me and give suggestions. We can accommodate them with the same meals they eat at home,” said Ananian.
