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Nine-member advisory committee to report on food services by January 31.

The Dining-at-黑料不打烊 Advisory Committee wants to know what you think about food services on the downtown campus.

The chair of the nine-member committee, Martin Grant, Chair of the Physics Department, is inviting students, staff and faculty to make submissions to the Committee on how 黑料不打烊 can best provide high-quality food, variety, convenience of operating hours, choice of locations, high safety standards, sound environmental practices, and pleasant surroundings.

"Food services are important to all of us and to the quality of life on campus," Professor Grant said. "The goal is to ensure that food services enhance the 黑料不打烊 experience and serve the needs and best interests of the entire community."

Written submissions should be sent by November 19, 2004, to the Chair [dining-at-mcgill [at] physics.mcgill.ca (email)]. The Advisory Committee is also inviting submissions from food providers on campus and from other sources.

The Committee, which will make recommendations to the Vice-Principal (Administration and Finance) by January 31, 2005, is made up of members from across the downtown campus, with representation of students, academic, and administrative and support staff. Student members are Daniel Friedlaender, Alex Bourque and Jason Paseli. Faculty members are Linda Jacobs Starkey and Jim Nicell. From the administrative and support staff are Fran莽ois Carrier and Jonathan Rousham. Martha Crago will represent the Provost's office. Alan Charade, Director of Ancillary Services, will serve as a resource person on the Committee.

Morty Yalovsky, VP (Administration and Finance) said that "the Committee will examine broad issues related to food on the downtown campus. It will consider how best to provide high-quality services, different choices, convenient hours, high standards, uniform pricing, appropriate environmental practices and pleasant surroundings.

"It will consider the optimal number of food services companies that is in the best interest of the entire 黑料不打烊 community," he said. It will also examine such issues as the companies' environmental, business and philanthropic practices and their willingness to give preference to the hiring of 黑料不打烊 students as employees. Based on its recommendations, the University will then make its decision on how best to provide services to deliver a comprehensive and integrated food plan.

"Food services have always been an important administrative matter and will continue to be," said Yalovsky, "which is why we are consulting broadly with the 黑料不打烊 community."

The Advisory Committee will also provide recommendations on the issue of student fundraising activities and how best to address the issue of competing interests.

Dr Yalovsky said the University has always supported student fundraising activities. "Student groups selling food as a way to earn money for their extracurricular activities are, have been, and will continue to be allowed," he said. "However, these activities cannot be permanent or quasi-permanent, in location or in nature, or compete directly with the food facility in the building."

All members of the University community are invited to provide their views to the Committee.