EDITORIAL & OPINIONS
Food Services breaking even?
Food Services at Western has stated they just want to break
even, which may seem incomprehensible to most students who
are forced to fork over huge amounts of cash to simply eat
Can anyone really believe that sort of a statement from an
organization that sells a bottle of Dasani water at CentreSpot
for $2.39, while the Pit Stop, which is run by the University
Students' Council, charges $1.48 for the same bottle of water
The Pit Stop does make a profit from its sales and most likely
strives to do so, but Food Services claims to just break even.
How can the near dollar difference be explained when one establishment
charges less but makes a profit, while the other charges more
and claims to only be covering costs? The pricing system does
not seem to make any sense.
Where does this discrepancy come from? Can greater overhead
costs prompt Food Services to be charging more? Or does Food
Services attempt to break even to pick up the slack of the
cafeterias in the residences which may be losing money? Does
that mean in the grand scheme of things Food Services does
not get a return on its sales?
The fact is not-for-profit could have several meanings, such
as Food Services does not intend to generate a profit from
food sales but does not complain when the soaring prices on
food glean possibly millions from student consumers on campus.
The core of the problem seems to be the inherent secrecy surrounding
Food Services and its tentacle-like operations. On more than
one occasion university administrations have resisted government
efforts to audit them. Do they have something to hide?
If Canadian public servants must reveal their salaries „ which
our taxes help pay for „ it should not be too hard for universities
to do the same considering the government also funds them.
If the actual cost of an audit is too much, then why not get
a group of students from the Richard Ivey School of Business
to conduct an audit of Food Services as a part of one of their
Rather than deflecting and downplaying, maybe Food Services
should just lay down the books and show students what they
are up to. Don't the students deserve that much?
Until then, maybe some phone calls should be made to:
- Frank Miller, Director,
Hospitality Services - 661-2111 x84030
- Susan Grindrod,
Housing and Ancillary Services - 661-2111 x83549
- Kevin McCabe,
Campus and Vending Services - 661-2111 x83508
- Gerry LaHay, Manager,
Campus Operations - 661-2111 x85634