1995_09_07_001 |
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WHITTI.ER C O L L E G E f* "^^ ^ -^ September 7,1995 Quaker Campus A SPORTS Q&A with Coach Hoza sets the scene for the commitment and philosophy of the 1995 Whittier football team, pg 16 C A M .P UilS » *■ Freshman POV What has been the experience of students new to the campus? Is this a place at which they are willing to spend four years of their life? Check out their ideas of us. pg 7 C O L L E G ▲ Entertainment in Whittier Nowhere to go on a Saturday night? Use our entertainment guide to explore the finer features of the Whittier community. This week focuses on restaurants, coffeehouses and cinemas. pg 10 p. Add/Drop Period The add/drop peruxl begins today and continues through Sept. 21. Alter this time, no new classes can be added. Books purchased from the bookstore can also be returned through this date. Classes- <,{,, still be dropped with no notation on your transcript through Sept. 2». To add or drop a class, pick up a yellow card from ' the Registrar's office and return before the appropriate deadline. The Voice Of The Campus Since 1914 Club and Spot to Reopen by April 1996 STUDENT LIFE ► Renovation of the area under the Campus Inn has begun and should be finished by April, according to senior administration sources. The cost is expected to run between $1 million and $1.25 million. by VUK MILOJKOVIC QC Senior Staff Writer After almost three years of delays and missed deadlines, the construction on the area underneath the Campus Inn began in late August and should be completed by April, according to administration officials. The total cost for the project will range between $ 1 million and $1.25 million and the exact figures will not be available until a competitive bidding process for the job is completed. The College has obtained the necessary approval from the City of Whittier and the County Fire Department for the construction of a oatio on the lawn outside of the C.I., which includes an access ramp for the handicapped as mandated by the Americans with Disabilities Act. Construction on that part of the project began thi s week. Final approval for the entire project has not been received as the redesign of the plans for the construction has not been com- lit'ft ■B::fp^W }$j»MM> y00«icmm '■'::■■■■ . April Lake/QC PtKHo Editor The arrival of earth-moving equipment marks the beginning of the long-awaited club renovation pleted. Since the architect working on the plans is currently on vacation, Project Manager Nelson Park expects the final plans to be done within six weeks. "The plans are constantly changing and it is almost impossible to have a precise idea about when everything will be finished. Everv time the rrtans change vou have to make sure that they comply with all the city and county fire department regulations," Park said. Vice President for Business and Finance Harold Hewitt expects the process to be fairly smooth since the College has worked closely with the city and county officials. "Nelson (Park) has done a great job of working with the city and developing a good relationship with them. They have been very helpful and we won't have to go through a public hearing process regarding the project and that could have delayed us for up to six months," Hewitt said. Park, who was also involved in the construction of Turner Hall, said that the construction process may appear slow because there are things that can not be done immediately. "First, we have to tear down the outside wall underneath the Campus Inn. Then, we have to reinforce the building with concrete blocks which will have to be left alone for at least two weeks after they are done in order to dry before we can resume working. We are also tearing down the the walls that currently separate the Club from the hallway which passes by the Spot and the bookstore and we have to move both bathrooms to the other side of the building." According to Park, one of the biggest obstacles is finding an air conditioning system to be used for the entire area and finding a place to put it. Although the plans have not been finalized, the bookstore will remain in its current location while the bookstore storage space will be moved to the other side of the building. The Spot, which will be closed until the construction is completed, will be substantially enlarged and will be used as an alternative for both the on-campus and the off-campus students to eat. Although the Bon Appetit management company which took over the campus food service was not involved in the process earlier, General Manager J.P. Dozier and his staff have reviewed the plans, according to Hewitt. In addition, the Food Service Committee took part in the discussion and planning for the design and use of the Please see CLUB pg. 4 Bon Appetit Brings New Approach to Food Service Management to the Campus Inn CAMPUS INN by VUK MILOJKOVIC QC Senior Staff Writer The Bon Appetit management company, a specialist in food service, was hired by the College and in June took over the campus dining services. After spending the last two months improving the Campus Inn facilities and training the CI staff, General Manager J.P. Dozier is pleased with the CI's readiness to handle the influx of new and returning students as the school- year begins. "It took us a while to get started because we had to buy some equipment and improve the storage facilities. We also rehired most of the staff who wanted to stay and we had to train them to Bon Appetit standards," said Dozier. Bon Appetit also had to hire a a pest removal company in order to alleviate concerns about health conditions in the Campus Inn facility. Other members of Dozier's management team include Assistant Managers Becky Gonzales and Mike Leech, as well as Head Chef Pete Fervel. Fervel comes to Whittier from another Bon Appetit operation, the Bank of America 50th Floor Executive Dining Room. According to Dozier, Fervel is adjusting his skills to the needs of the Whittier campus. "The school has been very supportive and has invested money in addition to the Bon Appetit funds in order to improve the C.I. However, we operated in a limited capacity over the summer and we didn't get a chance to test our chef or our format so things may change each week in the beginning of the school year as we adjust to handling the entire student body," Dozier said. According to Vice President for Business and Finance Harold Hewitt, the administration was ■■' .'■■•-.. >&W§WS$S- sitllili ■ ■'ill mm Jascha Kaykas-Wolff/QC Asst. Pholo Editor The Campus Inn sports a new look aware that in order to improve the quality and service, more money would have to be spent. "We were committed to making changes and the food service committee did a great job of explaining the student concerns. We knew that we would have to spend more money on food service and planned this year's budget accordingly," Hewitt said. He admitted that in the past the Please see INN page 6 ISSUE 1 • VOLUME 82
Object Description
Title | The QC, Vol. 82, No. 01 • September 7, 1995 |
Publisher | Associated Students of Whittier College |
Description | The Quaker Campus (QC) is the student newspaper of Whittier College. The newspaper has been in continuous publication since September 1914. |
Subject | Student newspapers and publications -- Whittier College (Whittier, Calif.) |
Date | September 7, 1995 |
Language | eng |
Format-Medium | Newspaper |
Format-Extent | 20 pages ; 17 x 11.25 inches |
Type | image |
Format of digital version | jpeg |
Repository | Wardman Library, Whittier College |
Rights-Access Rights | Property and literary rights reside with Wardman Library, Whittier College. For permission to reproduce or publish, please contact Special Collections. |
Date-Created | 2013-10-15 |
Image publisher | Whittier, Calif. : Wardman Library (Whittier College), 2013. |
OCR | . |
Description
Title | 1995_09_07_001 |
OCR | WHITTI.ER C O L L E G E f* "^^ ^ -^ September 7,1995 Quaker Campus A SPORTS Q&A with Coach Hoza sets the scene for the commitment and philosophy of the 1995 Whittier football team, pg 16 C A M .P UilS » *■ Freshman POV What has been the experience of students new to the campus? Is this a place at which they are willing to spend four years of their life? Check out their ideas of us. pg 7 C O L L E G ▲ Entertainment in Whittier Nowhere to go on a Saturday night? Use our entertainment guide to explore the finer features of the Whittier community. This week focuses on restaurants, coffeehouses and cinemas. pg 10 p. Add/Drop Period The add/drop peruxl begins today and continues through Sept. 21. Alter this time, no new classes can be added. Books purchased from the bookstore can also be returned through this date. Classes- <,{,, still be dropped with no notation on your transcript through Sept. 2». To add or drop a class, pick up a yellow card from ' the Registrar's office and return before the appropriate deadline. The Voice Of The Campus Since 1914 Club and Spot to Reopen by April 1996 STUDENT LIFE ► Renovation of the area under the Campus Inn has begun and should be finished by April, according to senior administration sources. The cost is expected to run between $1 million and $1.25 million. by VUK MILOJKOVIC QC Senior Staff Writer After almost three years of delays and missed deadlines, the construction on the area underneath the Campus Inn began in late August and should be completed by April, according to administration officials. The total cost for the project will range between $ 1 million and $1.25 million and the exact figures will not be available until a competitive bidding process for the job is completed. The College has obtained the necessary approval from the City of Whittier and the County Fire Department for the construction of a oatio on the lawn outside of the C.I., which includes an access ramp for the handicapped as mandated by the Americans with Disabilities Act. Construction on that part of the project began thi s week. Final approval for the entire project has not been received as the redesign of the plans for the construction has not been com- lit'ft ■B::fp^W }$j»MM> y00«icmm '■'::■■■■ . April Lake/QC PtKHo Editor The arrival of earth-moving equipment marks the beginning of the long-awaited club renovation pleted. Since the architect working on the plans is currently on vacation, Project Manager Nelson Park expects the final plans to be done within six weeks. "The plans are constantly changing and it is almost impossible to have a precise idea about when everything will be finished. Everv time the rrtans change vou have to make sure that they comply with all the city and county fire department regulations," Park said. Vice President for Business and Finance Harold Hewitt expects the process to be fairly smooth since the College has worked closely with the city and county officials. "Nelson (Park) has done a great job of working with the city and developing a good relationship with them. They have been very helpful and we won't have to go through a public hearing process regarding the project and that could have delayed us for up to six months," Hewitt said. Park, who was also involved in the construction of Turner Hall, said that the construction process may appear slow because there are things that can not be done immediately. "First, we have to tear down the outside wall underneath the Campus Inn. Then, we have to reinforce the building with concrete blocks which will have to be left alone for at least two weeks after they are done in order to dry before we can resume working. We are also tearing down the the walls that currently separate the Club from the hallway which passes by the Spot and the bookstore and we have to move both bathrooms to the other side of the building." According to Park, one of the biggest obstacles is finding an air conditioning system to be used for the entire area and finding a place to put it. Although the plans have not been finalized, the bookstore will remain in its current location while the bookstore storage space will be moved to the other side of the building. The Spot, which will be closed until the construction is completed, will be substantially enlarged and will be used as an alternative for both the on-campus and the off-campus students to eat. Although the Bon Appetit management company which took over the campus food service was not involved in the process earlier, General Manager J.P. Dozier and his staff have reviewed the plans, according to Hewitt. In addition, the Food Service Committee took part in the discussion and planning for the design and use of the Please see CLUB pg. 4 Bon Appetit Brings New Approach to Food Service Management to the Campus Inn CAMPUS INN by VUK MILOJKOVIC QC Senior Staff Writer The Bon Appetit management company, a specialist in food service, was hired by the College and in June took over the campus dining services. After spending the last two months improving the Campus Inn facilities and training the CI staff, General Manager J.P. Dozier is pleased with the CI's readiness to handle the influx of new and returning students as the school- year begins. "It took us a while to get started because we had to buy some equipment and improve the storage facilities. We also rehired most of the staff who wanted to stay and we had to train them to Bon Appetit standards," said Dozier. Bon Appetit also had to hire a a pest removal company in order to alleviate concerns about health conditions in the Campus Inn facility. Other members of Dozier's management team include Assistant Managers Becky Gonzales and Mike Leech, as well as Head Chef Pete Fervel. Fervel comes to Whittier from another Bon Appetit operation, the Bank of America 50th Floor Executive Dining Room. According to Dozier, Fervel is adjusting his skills to the needs of the Whittier campus. "The school has been very supportive and has invested money in addition to the Bon Appetit funds in order to improve the C.I. However, we operated in a limited capacity over the summer and we didn't get a chance to test our chef or our format so things may change each week in the beginning of the school year as we adjust to handling the entire student body," Dozier said. According to Vice President for Business and Finance Harold Hewitt, the administration was ■■' .'■■•-.. >&W§WS$S- sitllili ■ ■'ill mm Jascha Kaykas-Wolff/QC Asst. Pholo Editor The Campus Inn sports a new look aware that in order to improve the quality and service, more money would have to be spent. "We were committed to making changes and the food service committee did a great job of explaining the student concerns. We knew that we would have to spend more money on food service and planned this year's budget accordingly," Hewitt said. He admitted that in the past the Please see INN page 6 ISSUE 1 • VOLUME 82 |
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