Students question quality, value of food

Thursday, January 23, 1997

ASUCLA:

Convenience cited as primary reason for frequenting eateriesBy
Frances Lee

Daily Bruin Contributor

The birds do it. The bees do it. College students do it in
abundance.

All that remains to be answered is, "Why isn’t it good?"

Eating may rank right below sleeping as the average student’s
favorite pastime, but at college campuses across the nation, the
quest to find good food at a reasonable price is an elusive
one.

UCLA’s campus food service is no exception.

On any given day at the magical hour of noon, Ackerman Union is
abuzz with activity. Students stand in lines to get their food,
another line to pay for their food, then wander aimlessly around
trying to find a place to sit and consume their food.

But, say students, no one is particularly excited about the
food.

"It’s not home cooking, that’s for sure," said Laura Mercado, a
second-year physiological science student.

Most diners greeted the food with an unenthusiastic, "It’s
OK."

Joseph Pham, who is working on his doctorate in electrical
engineering, said he eats on campus "not because it’s cheap or
good, but because it’s convenient."

The price of convenience can get expensive, however. According
to the students’ association (ASUCLA) finance office, the average
cost of a meal is $2.74.

For $2.74, a student can get a turkey sandwich at the
Marketplace. Considering that a two-item combo at Panda Express
costs $4.19, and a platter at Mainstreet is $3.49, factor in a
large soda, and the average lunch can run well over $5.00.

Those wanting to grab a cup of coffee know that a nonfat double
latte with whipped cream and a cannoli at Kerckhoff Coffee House
will take $2.40 out of a caffeine addict’s wallet ­ about the
same price as coffee and a biscotti at Starbuck’s.

Considering that 60 percent of UCLA students are on financial
aid, it isn’t surprising that many students question the high price
of eating on campus.

"I think you pay a lot more than you get, but there’s no other
choice," said Susan Kim, a third-year political science student.
"The lines are way too long and they need more places to sit,
especially when it’s raining."

Food services has traditionally been a "break even" operation of
ASUCLA, according to ASUCLA Executive Director Patricia Eastman.
"It’s not intended to be a big profit maker for us," Eastman
said.

The food operations division does generate some contribution for
the association, Eastman added, but is not a huge part of their
budget.

Levin Sy, chair of the ASUCLA finance committee, noted that
campus food prices are "comparable to prices you will find in
restaurants in Westwood. ASUCLA has always tried to maintain lower
prices and provide the best value on campus," adding that the last
increase in food prices was in August 1996.

"In terms of the price, I think it’s a terrific value," Eastman
said. "I think it compares very favorably in terms of price to
off-campus restaurants, and more favorably in terms of the amount
of food you get."

She added, "I think the quality (of the food) is terrific.
That’s not to say we can’t improve, I think we can," noting that
the association is trying to focus more on food services, and
attempting to add a wider variety.

Man’s primary need has always been to seek out the perfect (and
cheap) meal.

In a perfect world, that would be possible. But in the meantime,
The Cooperage will have to do.