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6 The Daily Tar Heel. Tuesday, March 3 i , i 98 1
Jim Ht'MMii. i:d,or
m u i; N M 5
Si 'SAN MAUNDY. Mnuino iJitor
Jonathan Rich, asuh- Um
B)WINA RALSTON. I Umrnuy Editor
JOHN ROYSTER. City Muor
CHARLES HERNDON. Stun- attd National Editor
. Beth Burrell. Editor
Clifton Barnes, Editor
Tom Moore. 4m Editor
DONNA. WHITAKER, Fcanms Editor'
Sc:OTT SHARPE. Photophy Editor
Ann Peters. Hwkaukr Editor
NORMAN CANNADA. Ombudsman
PfA year of editorial freedom
houghts and prayers
They are trained to be prepared for the worst, but for the Secret Service
and the United States as a nation it never seems quite real when the
danger of a presidential attempt becomes a reality. For the first time in 18
years, Americans felt a paralyzing uncertainty Monday as news that Presi
dent Ronald Reagan had been shot spread quickly across the country.
For people old enough to remember events surrounding the death of
President John F. Kennedy, the tension and anxiety of conflicting news
accounts were all too familiar. As might be expected, initial reports were
sketchy and differing stories about Reagan's condition and that of his
press secretary, James Brady, heightened the level of shock and disbelief
over such an unexpected event.
It is easy to fall back on cliches, calling the situation deplorable and
condemning terrorists throughout the world. But the simple fact is that
no one knows why John Warnock Hinckley Jr. pulled the trigger and
no one may ever know.
It's no secret that The Daily Tar Heel has taken issue with Reagan's
stands in the past and probably will speak out critically in the future. But,
regardless of political ideology, it is important for all Americans to band
together in this time of crisis and support those in positions of leadership.
We offer our thoughts and prayers to those injured in the incident and
their families and follow the president's spirit of optimism for a full and
Editor's note: The following is Lynn
Casey's interview Kith Associate Professor
Douglas A. Elvers, chairman of the Vice
Chancellor's Food Service Committee. The
committee currently is working on recom
mendations to be made to the vice chancel
lor's office in April.
Q: As a rr.2ir.ber of the food service
committee, do you believe the current
food service fccllles bd.12 used by ARA
are adequate? v '
A: I don't feel they're adequate in some
respects. In the Pine Room, we don't have
enough seating capacity at the present time
people turned away, especially at lunch.
I've talked with various students and a
number have said it's been so crowded
that they've walked out. In that sense, it
isn't quite meeting the needs of some of
the students at least some of the time.
The kitchen facilities in the Pine Room
are extremely crowded. The kitchen fa
cilities are limited in that freezer and stor-
age facilities are limited to only a one-day
supply. The Chase Cafeteria equipment
is in such poor condition they're having
a hard time keeping it running.
Q: What do you think should be done
to solve the problems of food service oa
A: I don't know that I want to answer
that as acting chairman of the committee.
I would prefer that the members of the
committee could express their views and
I could help pull those views together and
not so much have my views laid upon the
Q: During March, three student hear
ings on the food service were held and
five options were presented to those at
tending the hearings. Are those options
mutually exclusive and the only alterna
tives being considered by the committee
(see the table Below)?
A: In a sense we aren't limited to those
five. We wanted to show a sort of variety
of things to bounce ideas off. That sort
of objective is different from saying this
is what we've narrowed it down to.
Q: Dean Cansler, another member of
the committee, fcss remarked that Option
N would net rrke sny changes stnd should
not have been included
options. Is this true?
A: That was one opinion expressed to
you. There are some on the committee
that are looking very strongly at Option N.
Q: A majority?
A: I can't say there's a majority for any
of the options. Some may look at Option ,
N and say that it is a cosmetic change.
Some people may feel those changes are
fine in one respect, but will it really do
anything when compared to the fact that
1 ,000 people aren't going there because
there isn't any place to sit down?
Also, there are some questions about
whether Option N does enough in the
kitchen area to improve the operations
to the extent of being able to put in the
equipment that is needed to provide higher
quality, preparation and what have you.
By not having a place to put better equip
ment, there is some constraint on the food
contractor (ARA) in providing the quality
that the contractor may wish to provide.
How much Option N does to meet those
sorts of questions gets down to a lower
. level of detail than the committee has dealt
with right now. That's something we would
possibly need to dig into a little bit more.
Q: When do you plan to present a rec
ommendation to the vice chancellor's
A: April 19th has been given, but it
isn't any specific date. We're talking about
sometime in April, before everyone scat
ters to the four winds for the summer.
The report to the chancellor could take
any number of forms all the way from
we all agree we ought to do this and it
ought to be financed this way to a recom
mendation that doesn't go anywhere near
being that definitive, but says this is what
we found and this is what our observations
have been and this is what the leanings are.
Q: Members of the Finance Cr.lce have
said that if first floor Lenoir Hall is to be
considered for food service, the committee
. should make 'such a recommendation to'
the vice chancellor by April r face the
possibility of another entity within the
University requesting the space. Is this
.putting pressure on the committee mem
bers to reccmntend an option other than
A: As it was stated at the hearings, if
Lenoir Hall is to be considered for rcno-
done of a rather major basis for North
Campus, Lenoir Hall first floor is the most
Q: Do you think the current demand
of students for a food service justifies a
fee being charged to all students?
A: We're caught in a bind here. You
have to ask the question should there be
any food service on campus at all. There
are several students now who feel that
there ought to be, by virtue of the fact
they're eatini there. And I would tend to
Food Cervleo Commsttea reviews options
Chairman Douglas Elvers (second from right)
vation then there needs to be some decision
. reached rather soon. It isn't automatic
that first floor Lenoir Hall is wide open
and ready to be used for food service or
anything else. First floor Lenoir Hall is
to be vacated by the art department within
a couple of years. The logical question is
to what use should it be put. There are
very likely other entities on campus that
have their eyes on Lenoir Hall. If the vice
chancellor wishes to put forth a request
for it to be used for food service, he needs
to be able to put jorth that request some
time, I gather, in the next few months.
We have investigated other possible sites
and buildings and have found none that
would be feasible. So if anything is to be
think people coming to a University this
size would expect to find a food service.
Now for your question, the state legis
lature will not provide funds for a food
service. Any renovations need to be funded
by another source. We're investigating
other possibilities besides students to help
out with this thing rather than just a stu
dent fee or whatever. At this stage, it's
very difficult to tie anything down because ;
we're still in the very early recommenda
tion stage. We're pursuing other lines of
thought possibly to try to come up with
other possible sources or ways to make
more of a financial package. But some
thing like that might not even be consid
ered. Obviously we will not have anything
other than say on that.
Some poor shooting, too many turnovers and it was over. The Tar
Heels did not play the way they could have, nor the way they did to beat
Pittsburgh, Utah, Kansas and Virginia to reach the final game of the
National Collegiate Athletic Association basketball tournament. It hurts ,
to lose without them playing their best, but such is the way of basketball
For Coach Dean Smith it must be especially frustrating. It was the sixth
time he had taken a UNC basketball team to the NCAA Final Four and
the third time his team had played for the championship. In 20 years at
Carolina, Smith's teams have had an incredible record of continued ex
cellence, and yet last night's 63-50 Indiana victory in the championship
game denied Smith the one goal he has yet to reach: the NCAA champion
ship. Regardless of last night's game, Smith, his players and UNC fans
shpuld in no way be disappointed with the season the team had. On the
contrary, it was a very special season, one we won't soon forget.
In what was thought to be a rebuilding year, many doubted that this
year's team would be able to finish first or second in the Atlantic Coast
Conference regular season as the previous 14 UNC teams had. Most pre
season publications said the Tar Heels wouldn't be able to crack the Top 20.
So much for the experts.
Written off as a young, inexperienced team lacking the ability to con
tend with ACC powers Virginia and Maryland, the team consistently
played well all season, catching fire at just the right time in the ACC
tournament and sweeping into the NCAA Final Four.
Throughout the season, they never gave up, even when it would have
been easy to make excuses about injuries and inexperience. Pete Budko,
Matt Doherty and James Worthy all missed court time with injuries, but
UNC adapted to their losses and played on.
They lost some disheartening games, but refused to be sidetracked.
Twice the team blew large leads against the once top-rated University of
Virginia and lost heartbreaking games, but they came back to whip
Sampson, Lamp and Co. when it counted in the NCAA semifinals.
Back-to-back road game losses to Minnesota and Kansas failed to frus
trate the team, as did a humiliating 84-68 loss to Wake Forest at home.
But they never quit. The team kept on playing the traditional Carolina
basketball style of teamwork, hustling, passing and defense, and it took
them farther than any team in college basketball but one.
Disappointment? A little. But it was a special team with a lot of charac
ter, and for that we salute our team The University of North Carolina
VARIOUS FOOD SERVICE OPTIONS
Estimated Range .
for, Reno vation
Renovate first floor of Lenoir Hall
into three basic dining areas (all served
by one kitchen and two serving lines
in the central area). Retain current
Fast Break and Chase Cafeteria. No
800 Lenoir (pining)
150 Fast Break '
280 Chase Cafeteria
Much higher quality facilities than
those presently in use on North Cam
pus. Allows for greater capacity for
dining. Also, space is available for
special group banquets, parties, etc.
Likely high cost which raises ques
tions about financing. Renovation
provides too much capacity.
Same as Option J plus the addition
of a second floor dining area at the
north end of Lenoir Hall.
880 Lenoir (Dining)
150 Fast Break
280 Chase Cafeteria
Same benefits as for Option i. In
addition, the upstairs dining may be
divided into three rooms for small
luncheon and dinner meetings.
Even higher costs than Option J.
Provides even more capacity.
Same as Option J plus the addition
of renovating the Pine Room for the
. purpose of handling fast foods. Close
. the Fast Break operation in the Union.
800 Lenoir (Dining)
550 Pine Room Snack Bar
280 Chase Cafeteria
No Fast Break
Same benefits as Option J. Provides
for expansion of fast food facilities
and allows for higher qudity, greater
variety of fast food options. Food
service in two buildings only.
Even higher costs than Option J. Too
Service Required $260,000
Fee Per Semester
Per Student $6.50
Renovate both the dining area and
the kitchen in the Pine Room.
570 Pine Room (Dining)
150 Fast Break
280 Chase Cafeteria
improvement of dining environment,
e.g., light, decor, serving area. Bet
ter food preparation, storage, and
clean-up facilities. Improves tray
Either dining conditions remain '
crowded or capacity is reduced to
unreasonably low levels in order to
enhance surroundings. The effect in
cither case raises a question as to
whether there has been any improve
ment in food service operations. No
group dining space.
Same as Option L with the addition
of a fast food operation on the first
floor of Chase and the closing of the
second floor of Chase. Close Chase
as we know it close Fast Break.
800 Lenoir (Dining)
550 Pine Room Snack Bar
150 Chase Snack Bar (New)
Same benefits as Option L. Provides
for readily accessible fast food on
South Campus. May substantially
reduce costs of South Campus oper
ation. Even higher costs than Option L. No
fuQ hot food meal for South Campus.
Tsbla above was written by Food Service Committee
... designed to inform students and get their reactions
meal plan not Eey to cointrove
By LYNN CASEY
Three decades after the launching of Sputnik prompted improvement
of the natipn's schools, the U.S. education system is now beset by pro
hibitive costs, dipping test scores and lower standards of education and
teaching. A recent study on the academic ability of the state's public
school teachers indicates that North Carolina is not immune from these
The study, headed by Phillip Schlechty, associate dean of the UNC
School of Education, showed a steady seven-year decline in the academic
ability of the state's public school teachers. The study confirmed past evi
dence that people who graduate from teacher education programs arc, as
a group, among the least academically able of college students.
Schlechty is justifiably concerned that his findings will be used to criticize
further cn already beleaguered and vulnerable teaching profession. Although
data showing declining abilities of those entering the teaching profession
warrants concern, it must not overshadow the more significant finding that
the brightest teachers arc leaving the classroom at a much higher rate than
their less capable associates.
A primary factor affecting the high turnover rate of qualified teachers is
a salary schedule that makes it increasingly uneconomical to remain in the
profession. Although a beginning teacher may earn a starting salary of
$10,000 to $13,000, he or she would only earn $16,000 15 years later.
Increased bureaucracy and diminished freedom are other factors driving
many teachers away from their jobs. Teachers have become deluged with
government paperwork, while increased testing has reduced instruction
time. Widespread criticism and reduced status hae further' diminished
the attractions of the profession.
Many government officials have advocated increased training and
higher teaching standards as a means to improve public education. Al
though the-.c tepv are necessary, they must not overshadow the funda
mental problems in education. Krmng standards without producing
greater incentives will only came a teaching shortage.
II the country is to reverse the deteriorating Mute of public education it
muvt he willing to take responsibility lor a svtem that requires increased
funding, innovative programing and pubHc support.
During the last several weeks the words "mandatory
meal plan" have appeared in the headlines of The Daily
Tar Heel, its stories and its letters to the editor.
The mere suggestion of requiring freshmen to eat
some of their meals in the Pine Room or Chase Cafe
teria has caused quite an unpopular stir. The alarm over a
mandatory meal plan, however, has blinded students to
the real consideration of the Vice Chancellor's Committee
on Food Service - a student fee to subsidize facility
renovations and repairs for the University's food service.
Associate Vice Chancellor James O. Cansler is the
only member of the committee who has even brought
up the idea of a mandatory meal plan, and it has gotten
no further than a suggestion. When the food service
committee wrote its list of options to help finance reno
vations and' repairs of present facilities, there was no
mention of a mandatory meal plin.
In all probability, any committee recommendations
for food service renovations would be financed by a
student fee, if the recommendations were approved by
the vice chancellor and the University's other governing
Although the commiuee's options presented at student
hearings in March are not concrete, they arc a good ex
ample of what the committee is considering. If a new
fee were approved by the vice chancellor and UNC Board
of Trustees, it would be imposed on all students, even
though a majority of students do not cat at the food
service facilities contracted under ARA.
Law, medical, dental, pharmacy and nursing students
do not have time in their structured class schedules to
walk to Chase Cafeteria or the Pine Room to cat. Many
of these students eat in the North Carolina Memorial
Hospital Cafeteria. A fee would mean they would have
to help subsidize one food service when they use another,
which also has financial problems. About 25 percent of
the undergraduate population belongs to fraternity or
sorcrity houses which providj rrurls. Other gvsrs
. to cook in their rooms or to cat at nearby restaurants.
Having students finance renovations which benefit
only a minority of students and a private company is
questionable. ARA, as a contractor, would not make
any financial contributions to building and equipment
purchases and repairs, but it would prosper at every
Dean Cansler answers this question with a simple
question: "Do we want a food service? That's what it's
gotten down to," he says.
Equipment in both Chase and the Pine Room needs
to be replaced, and renovations need to be made in the
Pine Room to meet present demands. It is doubtful that
students want to see the food service eliminated, but
these changes cost money. Under law, the North Carolina
General Assembly cannot fund services for food, health
and housing in the university system. A student fee is
the simplest way to raise money for these services.
Unlike the health and housing services on campus,
far fewer students use the food service. Therefore, the
committee should take into consideration the amount
of fee that would be charged.
Only one option. Option N, out of the five given by
the committee ts less than $5 a M-mester. And only this
option docs not recommend the renovation of the first
. floor in Lenoir Hall.
Unfortunately, it stems that a lot of pressure it bcinj
put on the committee to recommend in April the reno
vation of that space for food service.
- Canilcr has said that Option N should not even be
included on the list since it does not change anything,
in his opinion.
The finance office has told the committee that if it
ar.is the fir it floor of Lenoir I t!l even to be ccsvidcrtJ
for food service use it muit make iuch a recommcniia
, tion within the next month or another entity within the
Univcnity will ask for that space when tt it vacated by
the til derailment in to years.
There arc two problem w i:h irrovatinj the first floor
cf Lenoir Hill, lint, it Is exper.-Jve, and no one his
shown that students want the extra spxe si tiiek ctpen.
. ft would nuke more tavx to Hie the spxc al'cady ghen
to the private contractor and rruie Niter w vt it. Option
N .oJJ tour ihe'.e co.ts,
Sr.w.'J. ;'a-c on ta::T ; ufve. li i-..!4 r-Ae
I :V.:t srrv.e tu U'.e f.f .i fi - f I cr.. t t.f t,:1- hr: z if
t ?. :u no lei- t d ' i. M-i.".y t!rr !.:. cr.! t : Ih.v
t . ; suffer fieri .r
I; e tX cf a m.n I-'
;y r 'J rfj. J a L
f.trty itud-nts dint? ct ihi r.3 Hocrrs In Lcnc'r If::
loohty renovation cr closing ere considered cptiens
i l)r, rf r
t.f a f ? t:
T f : j i f '
.-.-:-! fee if f