Students and faculty are still trying to solve the problem of food service in Moudy Building South.
The Student Government Association Dining Services Committee is currently working to get food service in Moudy, said George Ferguson, the dining committee chairman.
“That’s one of my goals for this semester,” said Ferguson, a sophomore political science major.
William Slater, dean of the College of Communication, must approve food service in the building before the committee takes action, Ferguson said.
“It’s just a matter of the personnel wanting it,” he said. “I think it’s really attainable.”
Slater said he would approve food service in Moudy if an agreeable location was found.
“It’s a convenience for students,” Slater said. “The problem is finding a place for it.”
Radio-TV-film chairman Richard Allen agreed that food service in Moudy would fill a need.
“The idea of having to run across to The Main is a problem,” Allen said.
Allen said he has met with other faculty members to discuss possible locations for food service.
“Since the idea first came up last year, there have been several informal conversations involving Dr. Whillock, the dean and others, exploring possibilities besides the first floor green room,” Allen said in an e-mail.
Rick Flores, general manager of TCU Dining Services, said the most likely option for Moudy food service is Café à la Cart. The café is a kiosk area that serves “grab and go” foods like bottled drinks, chips, sandwiches and salads.
“It’s not a destination spot, but it is food for those who are on the go,” Flores said.
Café à la Cart was briefly located in the Moudy green room during spring 2003, but closed before it served any food to students.
“We physically moved the unit over there, but it got pushed out,” Flores said. “We never really opened.”
The café was later moved to the Pond Street Grill, where it’s currently in operation.
“I don’t think it gets used by a large amount of the population in Worth Hills,” Flores said. “I think it had a better opportunity there at Moudy.”
The café moved from Moudy because several professors were concerned the kiosk would be too noisy.
“The RTVF faculty members felt the traffic and noise would interfere with classroom activity,” Slater said.
The vending machines in the green room already create too much noise in Room 164, Allen said.
“Even if I got a soda in there, you’d hear it,” Allen said.
SGA has considered installing a soundproof wall in the green room, Ferguson said. This would reduce disruptions in Room 164, but may not solve all other noise problems.
Students would also take food from the green room out into the hall, Allen said. This would create excess noise in rooms 155 and 156, thus disrupting classes in all three RTVF lecture rooms, he said.
“That’s the only reason the faculty was against it,” said RTVF professor Charles LaMendola.
Senior RTVF major Lindsay Burken agreed that food service would be a distraction.
“It would be nice to have something over there, but I don’t know where they’d conveniently put it,” Burken said.