Leftover meal swipes costs students money
>>Print ViewPublication Date: 10/29/2009
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At the end of a busy week full of classes, exams and papers, students often find themselves once again waving goodbye to unused meal swipes.
Purdue students often face hectic schedules. Factoring in time to make an appearance at a dining hall is important, but depending on each individual schedule, sometimes is impossible.
Jill Irvin, director of Dining Services, said these swipes, although unused by the students, are not forgotten by dining services.
“Research shows that people only eat about 70 percent of what is available to them,” Irvin said. “Purdue shows that students eat about 80 to 85 percent. Pricing is based on the assumption that a student will not use all of their meal swipes.”
Irvin also explained the considerations taken into account in determining the price of student meal plans.
“In terms of food costs, it is an educated guess,” Irvin said, “very educated, but a guess nonetheless.
“We factor in the fixed expenses, which include electricity, water, heat and then we try to account for the other expenses, which change depending on certain variables. Missing trays, plates and silverware add up; food prices change with the economy; campus visitors; and we also need to take into consideration repairs and renovations to equipment. Having meals roll over or be used to swipe guests in would mean less understanding and rates would have to go up to accommodate.”
Caitlin Thomas, a sophomore in the College of Pharmacy, Nursing and Health Sciences, said although she does not live in the residence halls this year, she still thinks the dining halls are a bit pricey.
“I had to go to the dining hall for a group meeting recently and I had to pay almost $10,” Thomas said. “It just seems ridiculous. It does make some sense about the pricing as I know people have to get paid but I can make a better meal for less.”
Celia Ragan, a sophomore in the College of Education, said she had considered an open dining card but decided against it.
“It was just too expensive,” Ragan said. “The amount of food you get at the dining hall is worth it as it is all you can eat, but I do have to say On-the-Go is not worth a meal swipe. You can find those items anywhere for less.”
Although eating in dining halls is often not cheap in comparison to some other alternatives, they add convenience and efficiency for students living in the residence halls. Students living in the residence halls are given the option of choosing from five plans - 10, 12, 15, 20 and Black and Gold - with various meal and dining dollar amounts.
“This year the 12-meal plan seems the most popular with it accounting for 43.5 percent of students,” Irvin said. “Students tend to choose the bigger meal plans as freshmen because of parent influence to make sure they are eating enough, but eventually most students downgrade to the smaller ones. Students need to choose a plan that best suits their needs.”
Irvin said communication with students is important and that Dining Services tries its best to get information out to the students.
“Suggestions are welcome as we are always looking for ways to expand and improve,” Irvin said. “New items have been added, including entree salads and breakfast options at On-the-Go. We try our best to let students know any changes and options available.”
Students living in the residence halls need to choose their meal plans carefully if they want to get their money’s worth.
“The best value is achieved by the student who eats every single meal,” Irvin said.