wednesday,november19,2003
news
the university daily kansar
7A
Greek exec boards revise policies
944 Mass.
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Councils prohibit 'open functions'
By Abby Mills almills@kansan.com Kansan staff writer
A new group of leaders is ready to take charge of the KU greek community.
Members elected earlier this month to the Interfraternity Council and Panhellenic Association executive boards will begin their responsibilities at a turnover ceremony tomorrow night at Phi Delta Theta, 1621 Edgehill Road.
Uggem Routte
Stephanie LeClaire, new PHA
vice president for public relations, said new members had already assisted the board in organizing invitations for the turnover event and were excited to begin their new posts.
Incoming members of the IFC board will face new academic demands. Board members have always had to maintain grade point average levels set by their individual houses, but now they must have a 3.0 for the semester before they are elected and keep a 2.5 while serving. They also must be classified as full-time students.
PHA has had these rules in effect for more than 10 years.
IFC and PHA also revised their
alcohol policy. The goal was to make the policy more accessible by clarifying terms and including it in a risk management handbook, said Michael Dalbom, current IFC vice president for risk management.
The new policy explicitly bans "open functions," events that allow nonmembers unrestricted access to a party where alcohol is being served.
The policy also clarifies that each nonmember must be invited by a member of the chapter hosting the party. No member may invite more than three guests so that the ratio is never more than three guests to one member.
Dalbom, Lenexa senior, said open functions were prohibited
because they could become dangerous.
"If the house doesn't have control of the party, it could be held liable," he said.
Dalbom said the functions have been against IFC and PHA rules for quite a while, the policy just makes the ban more clear.
just makes the ban change to the policy. The only real change to the policy, Dalbom said, is that up to four chapters may sponsor a single party with alcohol, in accordance with insurance guidelines. Old rules had limited parties to two chapters.
Houses that violate the policy have to appear before the judicial board.
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Beef costs rising in restaurants
Nation Police officials search Michael Jackson's home
LOS OLIVOS, Calif. - Officers conducting a criminal investigation searched Michael Jackson's Neverland Ranch yesterday. The raid's purpose was not disclosed.
Court TV cited unidentified sources as saying the warrant was tied to sexual-abuse allegations brought by a 12- or 13-year-old boy. Sheriff's officials and the district attorney's office refused comment
Jackson spokesman Stuart Backerman also refused to comment on any allegations and said neither he nor Jackson knew the details of the investigation.
details of the war crimes
Sixty to 70 investigators from
the Santa Barbara County sher-
iff's and district attorney's offices
served a warrant as part of an
"ongoing criminal investigation," Sgt. Chris Pappas said. No
arrests were made.
Backerman said Jackson and his three young children were not at the ranch at the time and had been in Las Vegas, where Jackson is making a video.
Jackson denounced media coverage of the search in a statement released by Backerman to The Associated Press.
The Associated Press
The Associated Press
WICHITA — Patrons accustomed to paying market price when they order lobster in Midwest restaurants may soon find more eateries also pricing their upscale beef dishes the same way
upstate because the trend spawned by soaring cattle prices, especially in the Kansas City area, where restaurants are renowned for their fine steaks.
While steakhouses are bearing the brunt of price increases for beef and veal—the price of which jumped as much as 53 percent last month — almost all restaurants with beef on the menu are feeling the squeeze.
The menu at Kansas City's jazz.
A Louisiana Kitchen has only one beef dish on the menu: an 8 oz. steak normally priced at $13.99.
This week, owner Vic Allred put "market price" stickers over that price on his menu. The fluctuating price is now $17.99.
Allured price was cheaper for him
Alfred said it was cheaper for him
to buy the little stickers than spending
between $3,000 and $5,000 to
print new menus. The stickers will
come off when the price of beef falls
to its previous levels.
"The other option was just take it off the menu completely, but I really don't want to do that," Alred said.
Alfred said:
Allred, who is president elect of the Kansas City Restaurant Association and a board member of the Missouri Restaurant Association, said restaurant owners across the state are calling each other to find out what each is doing about the high price of steaks.
Restaurants, long used to absorbing price spikes in things like lettuce or tomatoes, held off at first from raising prices when the cost of beef first started to rise. But beef prices have risen substantially and have remained high for months.
"Traditionally with beef, it is not that common at all. Consumers are used to seeing that with seafood and other main dishes. Historically, that is fairly unprecedented," said Hudson
Some are printing new menus with the higher prices, while others are simply putting "market price" on the menu for beef dishes because the price has been so volatile.
"This is one where it has gone up so dramatically, we have to pass it on," Allred said.
Riehle, an economist and vice president of research for the National Restaurant Association in Washington, D.C.
At Wichita's Timberline Steakhouse & Grill, owner Scott Redler said the restaurant added about $1 to the price of its beef dishes in October, but is hoping to hold prices at current levels until the end of the year.
One of the things that has helped Redler weather the price spike is contracts locking in prices with suppliers. As those contracts run out, the restaurant will be forced to adjust according to what is happening in the market.
"For us right now, business is great," he said. "I think when a consumer wants to go out to have a good quality steak, we are a good choice for that. I don't think a dollar or two dollars or three dollars will impact people that are going out for entertainment as well as good food."
In Kansas City, Allred also doesn't expect a customer backlash to doing the same thing with his steak offering.
"The consumer knows the price of meat has gone up," he said.
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