University Dining has made changes that may affect students’ decisions concerning meal plans as they contemplate options for next semester, as many new menu choices will be introduced into campus dining halls after winter break.
According to Jennifer Gilmore, marketing and communications manager of University Dining, every first-year student who lives on campus is required to purchase an on-campus meal plan. Upperclassmen as well as students who live off campus are eligible for meal plans. Students with meal plans can elect to change to a different plan by Jan. 30.
Gilmore said there are three types of meal plans students can choose from: the Freedom pass plan, meals-per-week plans and meals-per-semester block plans. Along with the meals component, students also purchase Board Bucks to be used at C-Stores and vending machines with their plan.
“Students should evaluate their current meal plan and determine if they could use more or less meals next semester,” Gilmore said. “It is also important for students to consider their schedule for next semester to see if their eating patterns will change. In addition, students should look at how much Board Bucks money they will need.”
Students can choose to purchase Board Bucks in $100, $200 or $300 amounts. Board Bucks carry over from semester to semester but not from year to year, according to Gilmore.
“We are really trying to promote the Freedom Pass plan because it is not much more money than the 14-meal per week plan, and it gives students unlimited meals in the dining halls and another meal equivalency to be used at the other dining options on campus every meal period,” Gilmore said.
In addition to giving students the chance to change meal plans, University Dining is also introducing improvements and new food options to dining next semester.
According to Keith Smith, project manager for the dining improvements, University Dining began discussing changes with in-house managers and chefs.
“We also included a focus group of students in the process by passing out menus and asking them to mark items they liked and didn’t like,” Smith said. “Our goal is to include the foods students like in our menus more often and also improve on the foods students didn’t like.”
Fountain Dining Hall will receive a new brand of Freschetta pizza in the spring, because the quality of pizza was a major complaint for students who eat in Fountain, according to Gilmore.
“We received input from a vegetarian and vegan focus group and decided to improve our tofu, add hummus to our salad bar and add a few new entrees,” Gilmore said. “In addition, we have a few new specialty bars and a reorganized omelet station.”
Daniel Marcus, a junior in technical education, served on the vegetarian and vegan focus group.
“Our group gave feedback to help Dining improve options for vegans and vegetarians,” Marcus said. “I don’t have a meal plan right now but I will next semester, primarily because of the changes Dining is going to introduce. I think vegetarians and vegans will be very happy with the new options.”
Kristen Baughman, a junior in extension education, helped organize the focus groups as an intern with University Dining. She and two other interns went to dining halls and recruited 40 students who agreed to participate in the focus group, but only a few kept the commitment, according to Baughman.
“I was disappointed because most of the students I connected with were excited to attend the focus group,” Baughman said. “However, the few students that came out were enthusiastic and gave wonderful ideas. Students will definitely be happy with all of the changes.”
Gilmore said all the dining halls use the same menus and there should be no difference in the food quality.
“We did have complaints about the pizza being better in Clark, but we have addressed that problem with a new brand of pizza in Fountain,” Gilmore said.
