Introduction/Conclusion

Introduction
For this project our group set out to report on the food options at the University of Colorado. We wanted to investigate how students felt about the food based on its quality, its price, and the overall experience of eating on campus. On such a large campus, there are a plethora of options when it comes to food, giving students a variety of choices for breakfast, lunch, and dinner. And the opinions were just as vast and diverse.

Conclusion

Through investigative techniques, particularly interviews, our group has come to the conclusion that student opinions on the food on campus are wide-ranging and unique. Some students we interviewed were very pleased with the food at CU, while others expected more. There were, however, some distinguishable patterns that became evident among students. According to the Facebook survey, as well as interviews conducted on the topics of economic pressures, management of campus dining, and CU’s comparison to other universities, we found that many students consider the food to be above average, but not spectacular. We also discovered that most students consider the varieties of options at CU to be a strength, while the quality of food tends to be considered more as a weakness. One issue that students stressed was the high prices of food.Many felt that quality of food was low, based on the prices they were paying.
The University of Colorado has made an attempt to improve the quality and experience of the food on its campus. The newly opened C4C and renovated Alfred Packard Grill in the UMC are strong examples of this. The University has clearly taken initiative to improve the dining quality and experience on campus. However, with the noted financial struggles it may take some time for students to feel some relief in their wallets. Nonetheless CU dining will continue to improve while providing service and meals to its students.