Dartmouth dining plan costs freshmen more

Dartmouth’s develops a new “hybrid” dining plan in response to complaints that the current system often left students on financial aid with extra costs.

July 9—Dartmouth’s recently announced “hybrid” dining plan was developed in order to solve the “problem of inequity” that existed in the current Declining Balance Account (DBA) plan, Director of Dartmouth Dining Services David Newlove said in an interview with The Dartmouth. The new plan, the creation of which involved one student committee meeting with Newlove, will allow students to have all-you-can-eat style meals at ’53 Commons or use their DBA at any other dining facility on campus, according to Newlove.

“Senior College administrators were getting complaints and concerns that students on financial aid were not able to eat 21 meals a week without going negative [on DBA],” Newlove said. “Then the bills go home and a lot of times families are unable to pay that additional dollar amount.”

The new plan will provide a meal option that will offer a “sufficient number of meals” per week and will be included in financial aid packages, Newlove said.
 

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources