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CAMPUS UPDATE. DECEMBER 16, To the Editor: te | am a 30 year old, first year stu- dent at Alpena Community College. | have noticed that when the sub- ject of dorm meals is mentioned to some students, unpleasant reactions ‘occur.: This leads me to believe that the quantity and/or quality of the food is inadequate. Not being one of the students having to eat this food, | can only draw conclusions from the students’ comments. However, | decided to see for my- self. | visited the dorm and saw where the students eat their meals. The at- mosphere of the room is not con- ducive to enjoyable dining. It is devoid of-any decorations. There aren’t any pictures on the walls. It has seven long institutional-type ta- bles, one pool table, and one pin- ball machine. The room is reminis- cent of a military chow hall that is intended for the speedy consump- tion of food and not a place for social interaction with fellow stu- dents. The only “‘personal’’ touches were signs. directing students to submit their complaints about the _ food to a fellow student. Nonethe- less,.1 feel that there is a way for AGC to alleviate this situation. The 1981-82 Alpena Community College Catalog offers courses in Food and Beverage Service (FBS). The courses listed are: 110 Food and Beverage Management and Ser- vice, 115 Food and Beverage Pur- chasing, and 120 Food Production Principles. | feel that these courses could be incorporated into the food service at the dorm. It could utilize the work study program by: having students cook, serve, and maintain a restaurant-like cafeteria. It could be similar to the one that was or still is being operated at Cheboy- gan High School. | had the pleasure of giving a presentation to a high school class in Cheboygan. in-1980. | gave me the opportunity to sample the food 1981 PAGE prepared by. the students at the school. It was a restaurant-like set- up with pictures on the walls, tables for four, carpet on the floor, table cloths and napkins with real silver- ware on the tables. All the food was cooked by the students and served to the students by the students studying food preparation courses. Some of the clientele were people who came to the school to buy their lunches. With this type of facility, lunches ‘could be offered to students, teach- ers, and the general public at reason-« able prices. This money could help defray the cost of setting up this ‘program. | would be very interested ‘in getting involved in a food prepar- ation and management course since my main objective is to own and Operate a bar/restaurant in the future. James L. Stevens Dorm Food Fares Well by Sue Thompson. Although some of the students at: Wilson Dormitory have complaints about the food, they admit the qual- ity of the food is improving. Several of the residents agreed that the quality of the food, cater- ed by Kentucky Inn of Alpena, has improved considerably from last year. The student’s complaints were that the food contained too much starch, and they would like warmer food, and more vegetables to be served; while other students com- plained that they were served too many stews. But overall the stu- dents believe that the quality of the food is improving. The students didn’t seem to mind the atmosphere in which they eat their meals. A letter published in Campus Update commented on the “‘institutional type table.’ Last year the Food Service Committee set up round tables with the chairs for a couple of days, and the major- ity of the students didn’t like the change. The only other comment the students had on the atmosphere of the cafeteria, was that many felt that the student body at the dorm- itory, as well as the maintance peo- ple, should try and keep the cafe- teria cleaner than it has been in the past. The director of Housing, Frank McCourt, commented that ‘‘Basi- cally the Wilson Dormitory is of good quality. The problems that arise because some of the food is catered in and sometimes it loses some of its flavor because it gets cold in transit. We would like to put in a back-up kitchen but can‘t right now because of low numbers in the dorm and lack of finances.” In response to the letter to the editor on “‘institutional type tables’” McCourt responded. “Obviously the person who wrote the letter didn’t know anything about the dormitory or its operations. | tried to use small tables and chairs with table cloths and candles. The students complained because the tables took up too much room and were not portable. They also stole the candles. We went back to the portable bench type tables and everyone was happy.” » THEATER CLASS SCHEDULED by Sharyn Owens * A new class, entitled Intro to ‘ Theater Play Production is now open for registration for the spring semester. It is SPE 223, section 3999, 3 credit hours, and times will ae @ADAOAGDA be Monday, 4:00-5:00 p.m. (lec- ture) and Tuesday and Thursday, 4:00-5:30 (lab). One of the projects of the class, in conjunction with ACC Players, will be the production of ‘Godspell’. Anyone with ques- tions regarding the class should con- tact Mrs. Titus, Van Lare 1" ee. WANTED for the spring production of ‘‘Godspell’’. instrumentalists needed on flute, banjo, keyboard, lead guitar, acoustic guitar, bass guitar, and drums. Audition date will be announced in the near future. For more information contact, HERMAN RETZLOFF at 356-1024, or contact, SONYA TITUS at ext. (302). Sight reading ability a big plus. AD pA ®D @ADAGA