Food Service Committee Improves Dining Experience

Staff Writer

  

Courtesy of Eric Bell

Food Committee - Director of Food Services Stephen Kerr receives feedback from students of the Food Committee.  The Committee meets once a month in the U.C. Senate room to discuss the quality of its campus dinning experiences.

    The University of Arkansas at Monticello’s Food Service committee held its monthly meeting Jan. 27. They discussed ideas and provided feedback on the students’ dining experiences.

   The Food Service committee started in the fall semester of 2008. Director of Food Services Stephen Kerr said he hopes to provide a better dining experience. With the exception of Kerr, all of the members are students.

   “This committee sort of taps into the student brain, we are formed around you guys and are here for you guys,” said Kerr.

   The committee began with four members and grew over the semester. Kerr said he wants the committee to consist of 20 members, which he said allows the students to freely express their concerns and ideas.

   Michael Thomas, president of the Student Government Association, said the committee meets monthly with ideas and express the wants of the students.

   Thomas said through this committee the patio hours have been extended. He also said he encourages students to be the "voice of change" rather than just complaining.

   Members discussed the improvement of service from some of the service workers as well as the need for another hospitality discussion with service workers who still struggle. Members also discussed concerns of not receiving enough food. Kerr encouraged all students to ask for more.

   “It’s all you can eat,” said Kerr.

   Kerr also informed them to talk to the students about being courteous toward service workers when students ask for more. He said students and employees should respect each other.

   Kerr informed members of the new food labels, which will be placed on food. This change came about because of committee members discussing their food allergies with Kerr.

   With omelets offered, member’s said they observe longer lines of students. Smaller waffle makers, more vegetarian meals and an overall improvement in taste, remain the changes made through this committee’s voice.

   Although the committee has reached its maximum amount of members, Kerr encourages students who have complaints and concerns to contact him.

   “We can’t serve steak and shrimp everyday, but we will do what we can. After all, we are here for the students,” said Kerr.

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