LETTER: F&H gives students meal plan options

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by Marion Hicks

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In response to Corey Pié's article ( Thresher , Sept. 1), I would like to point out that Food and Housing publishes and distributes a form each semester that is designed to assist the students in deciding which plan they should take.

It lists the various meal plans and approximate cost of each plan as well as the costs of reduced balance, prepaid dinners and base cost for each plan.

In 1989 a group of students challenged the traditional food plans where a heavy eater and a light eater paid the same amount for a food plan and requested a reduced-balance food plan program. At their request a committee consisting of members of the Food Committee, a college master and myself was formed to explore a reduced-balance food plan.

Our charge was as follows:

* Find a reduced-balance plan that would not adversely affect the college system.

* Develop a plan that would give students the best value and service for their meals while keeping the food service self-sustaining.

* Allow the individual students as much flexibility in their meal plans as possible.

After months of discussion, the committee agreed that in order to maintain consistent food service in all eight colleges, we must set a fee that covered the overhead cost of operating the individual college kitchens.

Our next step was to develop a plan that provided value and flexibility to the students. The committee agreed to establish a reduced balance that would cover the direct cost of food.

Rice has a proven tradition of student involvement in student life, including food service.

I invite Mr. Pié to join in deliberations directly.

Marion Hicks

Director of Food and Housing

This item appeared in the Opinion section of the September 15, 1995 issue.

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