Wednesday, August 29, 2001

Dining report spurs changes in campus services
By Aaron Chimbel
staff reporter

Changes in dining services this semester reflect the results of an outside consulting group’s review of TCU’s food service offerings, said Vice Chancellor for Student Affairs Don Mills.

In spring 2001, students, faculty and staff completed surveys about meal choices and dining locations as part of The Ricca Planning Studio, Inc. study of dining services.

The survey was completed by 742 students and 150 faculty and staff.

Mills said students want more fresh items and foods that are prepared as they watch.

The Edens dining facility in Reed Hall added a Mongolian Wok station this semester in addition to the made-to-order salad station that was introduced last year.
“Since we did this my line has been out the door,” food service worker Carolyn Davis said about the wok station. “It just takes a minute or two as soon as they make up their mind.”

At both the salad and wok stations diners choose the ingredients and watch as chefs toss and stir-fry. Diners may also choose the type of oil or no oil.
“It actually tastes really good for Main food,” said Suzanna Dillard, a sophomore pre-major. “It’s healthy.”

Rick Flores, general manger of Sodexho, said he is pleased with the increased numbers of people eating at Edens. He said the choices there offer students the chance to see food being made and reduces the lines at other dinning locations.

Mills said the survey revealed that students now prefer to have food made fresh.

Another change is the Pond Street Grill, which had been formerly known as the Worth Hills Dining Hall. Flores said the change was made to help end stereotypes associated with Worth Hills. He said in the past it has been viewed as a Greek-only area and students from main campus rarely ate at the facility.

“There is not a big variety so I wouldn’t go over there if I lived on main campus,” said Mary Loranger, a sophomore elementary education major .

The operating hours for Pond Street are 10 a.m. to 10 p.m. Sunday through Thursday and 10 a.m. to 2 p.m. Friday. The grill is closed Saturday.

Flores said Pond Street will offer several promotional events, including a luau Sept. 5, in an effort to bring people to the revamped facility. The following week TCU cheerleaders will be on hand as the grill hosts a pep rally. Flores said pep rallies may become a regular event if successful.

The report estimated $20 million would be necessary to make the changes. The report also recommend building additional dining facilities on east campus in addition to improving Worth Hills.

Mills said the current facilities were designed in a cafeteria style and cannot be easily changed into restaurant-style facilities students would like to see added.

“When The Main was built students had basically one choice — take it or leave it,” Mills said.

Mills also said many of Ricca’s recommendations will be long-term projects that could include construction of new facilities.

Aaron Chimbel
a.a.chimbel@student.tcu.edu