Y students find new places to dine on campus

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    By Caroline Santiago

    When hunger strikes, some students take a break from studies to enjoy a wide variety of on-campus foods.

    Students can stop and grab a bite to eat at the Cougareat Food Court, Morris Center, Cannon Center, Cougar Cove, Cosmo”s Connection, Creamery, Museum of Art Caf?, Marketplace Caf? or even the Skyroom.

    BYU Dining Services is busy serving 40,000 meals a day, said Dean Wright, director of dining services.

    The favorite place for students to eat around campus is the Museum of Art Caf?, even though the best value for a student”s dollar is at the Morris and Cannon Center cafeterias, Wright said.

    At the Morris and Cannon Center, students pay one price and get an unlimited amount of food.

    “In the cafeterias we are trying to provide mother”s home cooking to the students,” said Stephen Nyman, associate director of BYU Dining Services.

    “We set up an environment that becomes a gathering place for the students where they can meet and interact with each other,” Nyman said.

    But, eating in the cafeteria can get monotonous for some students, he said.

    “We try to break up the monotony by offering hot dog nights, steak night, and we even celebrate Mickey Mouse”s birthday,” Nyman said.

    Several class buildings around campus provide unique dining experiences.

    The Market Place in the Tanner Building offers students sandwiches, salads, and pizza while giving them the chance to access the Internet at dining tables.

    BYU Dining Services is working with organizers of the reconstruction plans for the Smith Family Living Center and hopes to add a dining place to the building when it is reconstructed, Wright said.

    The newest addition to dining on campus is Teriyaki Stix located in the Cougareat.

    “Every year we do an analysis of our food services, and last year we saw that our own Chopsticks was doing poorly among the students, so we moved for a change to Teriyaki Stix,” Wright said.

    The biggest complaint among students towards food services on-campus is long lines, but the new changes in the Cougareat have caused lines to go down, he said.

    If students complain about costs of on-campus food they need to stop and compare.

    “Some foods have to be sold at market price value, but on other items we are more free to cut costs,” Wright said.

    However, the opinion towards the quality of food service on campus is seen through the actions of the students, he said.

    “The fact that 1,000 off-campus students have selected meal plans shows they enjoy their choices on-campus, because now they have other food choices but still choose to eat on-campus,” Wright said.

    The mission of BYU Dining Services is to provide students with quality, nutritious, and appealing food at reasonable rates; and to develop employee work ethics, values, talents, and professional service.

    “We try to hold to the belief that food is fun,” Wright said.

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