By CYNTHIA HILL

Staff Writer

The policy is not new, but it seems to be news to some of the nearly 2,000 students who eat in the cafeteria daily: One entrŽe portion served per visit to the serving line.

Recent efforts to reduce the amount of wasted food produced by excessive serving portions or students who load up carry-out plates were met by surprise for some and compliance by others.

"We are not taking anything away from the students, we're simply attempting to prevent waste," Mike Michelle, food service director, said.

"We serve over 4,000 meals daily and as a business, we must have some control."

"This allows us to keep the per-meal cost down for students who enjoy being able to dine at on-campus facilities."

Bryce Lewis, a freshman biomedical engineering major, said he feels the cafeteria will lose customers and money if they enforce the policy.

"More people will go to Tolliver where they can order exactly what they want," Lewis said.

Some students are afraid they will not have enough time to relax and enjoy their meals if they have to keep going back to get in line for more servings.

Armand Johnson, a senior graphic design major, said he might want servings of one specific item from the buffet and would not want to keep going back to stand in line.

But Michelle said he would monitor the waiting times and adjust the number of serving lines accordingly.

"We took an online survey and spoke with many students here in the cafeteria, and we have adjusted our menu to offer more choices the students have asked for," Michelle said.

Brandi Wallace, a sophomore nursing major, said she has no complaints about the quality or amount of food served.

Instead, she is concerned about the meal plans.

"I do wish there were more meal plan options available," Edwards said.

Michelle said as food director he makes every effort to please the customer, which in this case happens to be mostly students.

Michelle said, "Food prices, especially beef, have risen drastically, and I don't want to have to pass that cost along to students on a budget."