• e e ar tna
Volume XLVII, No. 17 The U of L Student Newspaper
Copyright 1976, The Louisville Cardinal
January 23, 1976
Trustees approve ss
tuition for senior citizens
By STEVE WINGFIELD
The University of Louisville Board of
Trustees approved Monday a
recommendation that any person 65
years of age or older be allowed to take
any university course for a fee of $5.00
per course.
Student Government Association
President Stephan Phelps, who presented
the plan to the trustees, said that the
main purpose of the policy was to allow
older students the opportunity to study
college courses as a " reward" for service
to the community.
Phelps said, "I wo uld have a deep
feeling of pride if I know an 83-year-oJd
freshman is in my cla s.''
He added , " I don't feel this is going to
have any adverse effect from the
students."
Trustee Ben Talbott Jr. questio"ed ,
"whether we should prefer older students
over younger students?"
U of L President James G. Miller
replied that the university does not
presently have to limit enrollment and
the senior citizens' plan would be
reconsidered if the university does have
to limit enrollment. He added, "It simply
means enlarging classes. In most classes
you can squeeze in another student or
two."
Phelps said the senior citizens would
have to yield to regular students if classes
were fllled.
Trustee Samuel Klein asked, "Why not
let students have $5.00 courses?"
Miller replied, "Right now we can take
care of any qualified student who
applies" through financial aid. He added,
"There"""'11ay be exceptions, but I'm not
aware of it."
Several trustees wondered if the
university might be deprived of tuition
money if a large number of old people
enroll in classes.
Miller said the board could reconsider
the plan after a trial period, especially if a
large number of senior citizens enroll.
The university previously had a policy
allowing people over 65 to enroll in
non-credit courses for $5 and to take
credit courses for half-tuition.
In other action, President Miller
reported to the trustees that the
Kentucky Heritage Commission had
recommended the preservation of three
university buildings - the old medical
school buildmg the Administration
Building and th Belknap Playhouse.
Miller also said the university is in a
"waiting period" concerning the 1976-78
biennial budget. "We'll know more when
the Governor announces his budget," said
Miller.
He added, "I would suggest we would
have done a]) we can for now."
The trustees also deferred action on
$7.50 fee for Arts and Sciences film
classes for the second time . Phelps asked
for both delays to al1ow time for the
proposal to be studied.
The Arts and Sciences Student Council
has protested the handling of the request.
Phelps promised the trustee~ that
student activity on the fee would be
complete by the next Board of Trustees
meeting next month.
Sub serving a
better meal deal
By DEBBY GRAVES
A lot of small changes have been going
on in the sub and the cafeteria since U of
L took over campus food service this fall,
adding up to one big change - higher
quality food at lower prices.
Since Gary Shingler, director of U of L
food services, took over this summer, he
says that the main target has been quality
- not profit. In past years the university
relied on outside caterers for food service.
Shingler claims that "We've made a
concerted effort to improve quality"
both upstairs, in the cafeteria, and
downstairs, in the SUB. And though
Shingler is hesitant to be overly
optimistic, he observes that about "nine
out of ten comments are positive."
According to Shingler, the three
biggest changes in the SUB have been
purchasing new equipment, including a
larger grill and deep fryer, starting a fast
food system, and appointing his assistant,
Dave Harwood, as manager of the SUB.
Harwood, a recent graduate of Ferris
State University in Michigan, joined the
staff in July, 1975.
"He's between my age and the
students," says Shingler. "I've given the
direction, and he, the perspiration."
Harwood, whose career in food service
began at the age of 13, in a Michigan
university snack bar, claims that he is a
"cheeseburger fanatic." He says that
when he ate his first SUB cheeseburger
last swnmer, that he was appal1ed - at
the product and at the production
system. The SUB formerly used a system
of cooking food in advance and warming
it until served, resulting in what Shingler
described as "a piece of leather between
two bricks."
"Right away I tried to figure out a
way to cook food to order,'' says
Harwood. "Most people thought I was
crazy, but we tried it and it worked."
"We're after quality - even if it means
a delay. We've upgraded the size of the
hamburger - they used to get ten
hamburgers from a pound of meat. We've
upped it to five."
Hot sandwiches, including shaved roast
Photograph by Chris Rivers
She's behind the Cardinals
A U of L cheerleader looks for help from below during a routine at last Saturday's
game with Drake. The Cardinals' next game is next Wednesday night against Dayton
at Freedom Hall. See story, page 13. ·
Photograph by Mike Heitz
Sub manager Dave Harwood dons
an apron and helps out behind the
counter during a rush.
beef, ham, and corned beef are offered
and "meal deals" - a hot sandwich,
french fries, and a soft drink at a discount
price - have been designed to "get the
student a good meal without costing him
an arm and a leg," according to Harwood.
Harwood also feels that the sub offers
more variety this year, "with about twice
as many items on the board."
He says that student suggestions have
helped the management, and he
encourages customers to bring back a bad
product, rather than be dissatisfied.
Upstairs, Shingler says that the biggest
change in the cafeteria has been to
upgrade the quality of the food, and offer
more variety. One of Shingler's first steps
was to start a 35 day cycle menu, to
avoid repetition of entrees.
Shingler says that customer response
has been the biggest factor in selecting
the menu.
"We just keep watching for lead
balloons," says Shingler, "And then we
change them. We're trying to gear food
service to the university's wants and
needs."