Contact: Tabitha Perkins, 435-797-1721, tabitha@cc.usu.edu
Writer: Jacob Roskelley, 435-797-1719, asusupr@cc.usu.edu
Logan—A more student friendly food policy will be in effect starting
July 1 after the Taggart Student Center Policy Board approved
revisions at their meeting Thursday, Feb. 15.
The board, which is comprised of representatives from ASUSU,
faculty, administration and alumni, is charged with reviewing and
updating the policies in place within the TSC.
“This is a great example of how students working with the
administration can make things happen,” said Tabitha Perkins,
ASUSU programming vice president and chair of the TSC Policy
Board. “This is something various student groups expressed concern
about and these changes will directly address those concerns.”
The old policy gave USU Food Services exclusive rights to food
services in the TSC and on the patio. All off-campus caterers had to
be approved through Food Services. Perkins said students were
finding that they could get lower prices from off-campus caterers and
they began moving their events out of the TSC.
“The Taggart Student Center is just that; a student center. We
wanted to make sure it was as student friendly as possible,” said
Shaun Kjar, ASUSU campus diversity and organizations vice president
and a voting member of the TSC Policy Board. “In looking at the way
food services and products were provided, these revisions were
developed to better serve the students and the campus community.
The new policy allows student groups to choose whether to use Food
Services or bring in an outside caterer for their event. Food
purchases totaling more than $150 will require a quote from Food
Services which, according to Kjar, will allow them to try and stay
competitive. The board feels this new policy will bring some more
variety into the TSC, Perkins said.
“We as the TSC Policy Board and the Dining Services Advisory
Committee spent significant time and discussion in making the
changes to the policy,” said Eric Olsen executive director of the
TSC. “We have to try to balance the needs and wants of the
customers (students, faculty and staff) and the needs and wants of
Dining Services. I think these revisions take a great step toward that
goal.”
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