Marriott
from page 20
will offer a more extensive line of
speciality sandwiches, Dux said.
"Now youll find more speciality
sandwiches like chicken teriyaki,' he
said.
The Cookie Shop will remain
downstairs but will be a combination
of Sweet Sensations and the Cookie
Shop and will be renamed as Sweet
Carolines, he said, featuring hard-dip
ice cream, frozen yogurt and cookies,
he said.
Besides the food selection and area
changes, the Carolina Dining Servi
ces will undergo changes on the
financial end.
Although the $1 00 meal plan for
on-campus students will continue to
be an enforced University policy, in'
the fall, the students will pay the
University instead of Marriott Corp.
"In the past two years and even
prior to that all meal plans were
handled by the contractor, but
starting this year, students will make
a check out to the University, and
the University will take care of it.
"What this means is that students
will now have tax-e -mpt meal plans,
which means a 5 percent savings at
the register for students using a meal
card, while other students paying cash
will have to pay tax on their food,"
he said.
Although the fall marks many
changes for Carolina Dining Services,
some things will remain the same,
Dux said.
"We're continuing to cater to the
students and continuing to face the
trends," he said.
Dormitory snack bars located in
Ehringhaus, Hinton James and Mor
rison will remain open (Craige's will
be closed), and students living in all
residence halls will continue to receive
regular newsletters listing upcoming
theme nights, cookouts and other
special events sponsored by the dining
services, Dux said.
The Carolina Dining Services will
also continue to have a student liaison
who will seek out student opinion on
the dining service by attending
dormitory meetings and by interact
ing with the students first hand, he
said.
This year's student liaison is senior
Brian Sipe, Dux said.
"We don't want the same person
year after year as liaison," Dux said.
"We want someone who can give us
a good, clear student perspective of
the dining service, and someone who
works as liaison for several years
would get stale after a while."
Working in conjunction with the
UNC Wellness Resource Center, the
Carolina Dining Services will also
continue its nutrition programs, Dux
said.
This year's program, called TGIF
Thank Goodness I'm Fit, will
feature weekly aerobics in The
Commons, body fat checks and
distribution of free pamphlets offer
ing nutritional information on vege
tarian diets, calorie counting, calcium
deficiency and the dangers of exces
sive caffeine use, he said.
Dux said he thinks this year will
run smoothly, although space limita
tions are still a problem.
"If you come into Lenoir at lunch,
you can't find a place to sit, and the
same goes for Chase at dinner," he
said.
In order to cope with the problem,
the cafeterias will continue to offer
take-out service and take-out stands,'
he said.
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