University of Virginia Library

Rip Off

The recent articles
concerning the University's
Department of Food Services
show the strong ties between
that department and the
University. Most of us would
probably agree that Food
Services offers a valuable
service because of its
availability and employment
policies. Likewise, most of us
would agree that we are being
systematically "ripped-off" by
Food Services.

Consider for example the
long struggle for the use of
refrigerators in the dorms.
Arguments against the various
refrigerator proposals varied
from electrical overload,
sanitation requirements, the
need for increased maid
service, and the threat of
pestilence, among others.

But one of the most telling
reasons given for not allowing
refrigerators was that Food
Services would experience
losses on its machines and in
the various snack bars near the
dorms. Students were expected
to protect its investments by
their continued patronage.

So when finally permitted,
refrigerators had to be
registered and a $10.00
registration fee was required to
cover administrative costs,
increased maid service, and
plastic trash can liners. Those
who have lived in University
Housing for several years know
that the maid service has
actually decreased.

As for plastic trash can
liners, they should have been
provided anyway. And I would
further suggest that the
administrative costs are a result
of the registration procedure
and the collecting of the fee
and not the converse as we
have been told.

But rather than pondering
where our $10.00 fee actually
goes let's consider the
$70,000.00 surplus Food
Services experienced last year.
The surplus is to be used for
expanding the department's
services as well as building new
facilities.

Most students are here for
only four years and will never
be able to enjoy the increased
services and new facilities. It
would seem more equitable for
Food Services to run a deficit,
borrowing as needed for new
facilities, letting the students
who are around to use those
facilities pay higher prices to
finance them.

But how can prices get
much higher? Food Services
does not have to be
competitive and its prices show
it. If the quality of the food
items were to improve the
prices now charged could be
defended.

But I've eaten too many
regrilled hamburgers slapped
on cold buns; drunk too many
cups of warmed-over coffee;
and been served scrambled eggs
that made a puddle instead of a
pile on my plate, salads with
frozen, see-through lettuce,
bowls of unstrained rice, and
dishes of Jello that grit the
teeth too often to believe that
any improvement in quality is
forthcoming.

So what about price? Glazed
donuts that drip instead of
flake for 12 cents each are
no bargain. The profit per
donut must be over 100%.
Once again there is little hope
for better quality donuts. But
the price could be more
realistic. Food Services, if they
could not produce a cheaper
donut, could go over to the
Donut Man on Main Street and
buy fresh, flaky, glazed donuts
there at their retail price of 8
cents each and then turn
around and sell them to the
students for a dime which
would still be a tidy 25% profit
per donut.

The students would get a
better donut at a cheaper price.
Food Services would have
eliminated the costs of
producing the donuts and the
Donut Man could expand and
afford to reduce prices for an
even greater savings. Looked at
in this way the possibilities
seem endless.

Yes, there are many
possibilities but the outlook is
dim. Today's 12 cent glazed
donut will probably be
replaced with a 13 cent glazed
donut. Indeed, my experience
leads me to question whether
the Food Services is expanding
to meet the needs of a growing,
hungry University or the
University is expanding to
meet the needs of a growing,
money-grubbing Department
of Food Services.