6
Monday, February 9, 1976
University Dallv Kansan
Budget limits residence hall menu
By JACK FISCHER Staff Writer
Grumbling—and perhaps rumble stomachs—are a part of life for 3,800 students who live and eat in the residence balls at the University of Kansas.
With $1.60 to spend, the amount per day each student pays for food, it takes a lot of time and money to make this happen.
Members of food committees at various halls say they are pleased with the service rendered by food personnel, but disagreed about the quality of the food.
Amy Body, a member of the food committee at Lewis Hall, and Janice Zumwalt, who is on the food committee for Gertrude Sellars Pearson (GSP) and Corbin halls,
From page one
Coker ...
10 to 12 years he spent working in New York City
"Those contacts made in the city are the only reason I can do what I do now," he
Coker grew up in Lawrence, graduated from Lawrence High School (he drew the LHS 'Chesty Lion' mascot) and got his bachelor's degree in drawing and painting from KU in 1851. He then left Lawrence and went to Havay, where he made visual drawings.
After he left the Navy, Coker worked for a Kansas City television station.
HE THEN WORKED for Hallmark Cards in its Kansas City plant.
When he thought he had enough material, Coker said, he put together a portfolio and headed for New York City. He didn't have any jobs waiting, he said, but he did have a contract with Halmark, which would at least pay the rent while he was looking for work.
Coker said he was fairly well established profession and wasn't greatly affected by competition. He said, however, that cartooning was a highly specialized field.
"There aren't that many cartoonists needed." Coker said, and "there are a lot of them now."
FOR THOSE INTERESTED in a career as a cartoonist, Coker's first recommendation was that they get out of Lawrence and go to New York, Chicago, Los Angeles or to see the Hallmark people in Kansas City. That's where the market is, he said.
"in general," he said, "New York is the place where you can get the greatest variety of jobs. The art director there are always looking for new people."
Once there, Coker said, a person's success depends entirely on that person's talent and ability.
"I wouldn't say that ambition is more important than talent," he said, "but it's an extremely important element. There's absolutely no way to make it if you sit around and wait for somebody to discover you."
both said that the students they've spoken with thought the halls' foot had improved.
Although Boyd and Zumwalt said there had been few formal complaints about the food, Zumwalt said many of the students at GSP and Corbin said there wasn't enough food and wanted second servings of the entrees.
Boyd said the quality of food at Lewis was good for a cafeteria.
"You have to realize that a caterafer can't cook like mom does at home," she said.
"The food service is very cooperative," Boyd said, "If there's something the students want that can be done, they tell us hard to do. They can be done they try really hard to do it."
Bruce Dyson, president of Joseph R. Pearson Hall, and David Barclay, president of McColnum Hall, said the students they've spoken with thought the quality of the food in their hall had gotten worse since the beginning of the fall semester.
Dyas and Dan Kusenktai, chairman of the food committee at McColllum, said the students complained that the food was improperly prepared.
The most common complaints from McColum residents are that the food is too cold, too salty, too spicy or too hot.
Nevertheless, Kussekki said, many of the complaints are a matter of personal preference. But she added that the food secretried did a good job, considering the limitations they were faced with.
Barley said the problem of food quality in the halls was particularly difficult to correct because the residents didn't know how much service to know how it could be improved.
"The students could have more say in (eod preparation if they wanted to)." Barclay
J. J. Wilson, director of the residence hall system, said it would be impossible to individualize meals for students in the halls but that there was a wide range of different foods that could be bought within the budget.
"We need the students to clarify to us better what they want," he said.
At present, Wilson said, the food supervisors' judge students' food preferences from their experience with the program. In addition, the suggestions of the babys' food groupers
Wilson said it was unfair to call the food bad because taste was a matter of personal preference.
Rather, Wilson said, the food service is not specialized so that most students can afford food.
"We're not pricing dinners at $4 or $5"
"We're not providing that kind of food at $10."
Lenoir Ekdahl, director of the food services for the residence halls, said that the cost of foods had leveled off and that the cost of housing had adjusted to the present inflationary prices.
Ekdahl said all the residence halls had
similar meals in any given week. She said that she met with the food supervisors from each hall every week to prepare a master menu.
Variations on the menu in the residence halls on a given night are a result of differences in preparation and leftovers that each hall might have. Ekdahl said.
She said the food service's policy was to let leftovers in 24 hours or freeze them.
Ekdahl said that the quality of meat was probably the most difficult for the food service to control because the supervisors didn't have enough time to check all of each cut. So they had to add another, addition, she said it was difficult to judge the quality of meat when it was frozen.
According to these standards, meat must be at least 80 per cent lean. Ekdahl said.
She said the food service is credited for the cost of the meat by the company that sold it if the meat doesn't comply with the standards.
Laura Sample, food service employee at Hashinger Hall, said meat that didn't comply with standards was only served once or twice a year.
Anticipating an approximate six per cem-
increase in food costs by next year, Wilson
said he asked the Association of University
Residence Halls (AURH) to increase the daily price of meals from $1.60 to $1.75 for the 1978-77 school year.
The request has been approved by AURH, the chancellor and the Board of Regents;
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