Res students satisfied with food services: Servey
MAGALLY ZELAYA, staff
The results of a recent survey show that students who dine in Pembina Hall are pleased with the new Fresh Food Company concept, which features a market-style, open-kitchen approach to dining.
In December 2007, food services conducted a survey on a voluntary basis at Pembina Hall to get feedback on the concept that was implemented at the start of the academic year. Students who took part in the survey were entered to win a Sony PlayStation.
Of the about 800 students either on a meal plan or on declining balance, 23 per cent filled out the survey, according to Daryl Lucyk, general manager of Aramark Higher Education.
“The concept is successful; there’s no ifs, ands, or buts,” said Lucyk.
Seventy per cent of the students who responded said the overall quality of the food was outstanding or very good. Twelve per cent were satisfied with the quality and eight per cent felt that the quality fell short or was poor.
Top marks were scored in the staff friendliness and menu knowledge category, as 91 per cent of students said service was outstanding or very good. Seven per cent were satisfied, and only two per cent said it was poor.
At the bottom end, 44 per cent of students rated the menu variety as outstanding or very good. Thirty-nine per cent were satisfied but 17 per cent said it fell short or was poor.
“The menu variety had to be improved upon. We reviewed the menu rotation and we’re looking at doing more theme nights just to maybe bust up the feeling of the place,” said Lucyk.
As for flavor and taste, 67 per cent said it was very good or outstanding, 28 per cent said they were satisfied, and five per cent said it was poor or fell short.
Amanda Bell, a second-year University 1 student, was surprised by the overall positive results of the survey.
“The food has not changed. It looks prettier. I’ll admit it looks beautiful,” she said.
“We actually had better food last year.”
“They had more options; they had better food quality,” said Bell. “Last year you could get meals to go.”
Lucyk said that food services would not be offering take-out as a result of issues that arose last year, including students taking food for friends who were not on meal plans and housekeeping finding rotten food under beds and in closets.
“It was absolutely horrendous to manage,” he said.
Lycyk added that one aim of Food Services is to encourage a community atmosphere and create a meeting place.
“So, the whole take-out scenario goes against the grain, because they go back into their rooms.”
Bell said that the lack of take-away is limiting.
“Sometimes I don’t have time to sit in Pembina Hall and eat my food. I need to be studying, on the Internet or something.”
Lucyk did not agree.
“I just don’t believe it,” he said. “If you can’t take a half hour out to eat and relax for a little bit, then I think your time management is a concern.”
“We try to do the best we can. We can’t please everyone,” said Lucyk.
Jess Trent, a second-year Faculty of Agriculture student, is one student who isn’t pleased and said that “nobody likes” food service in residence, but added there has been an improvement over last year.
“This year is definitely better than last year,” she said. “Last year was the worst, but this year there’s some good days.”
Trent also had concerns over the quality of the food.
“They don’t have anything real,” she said. “In the stir-fry line, you watch them cut open a bag and pour out chicken.”
Lucyk said that there is fresh chicken available on the rotisserie but that pre-packaged foods are necessary when feeding large numbers of people.
“It’s just part of the world of large-volume cooking,” he said.
Lycyk said that changes have been implemented according to the results of the survey with the variety being more than doubled at the carvery station.
“Anytime we have a meeting, after we’ll tweak the menu a little bit to try to continue just to meet their demands,” said Lucyk.
“The survey also emphasized to me that I can’t become complacent,” he continued. “I hope we demonstrated to students that we’re listening more.”
