Eastern’s Dining Service has gone through some significant changes the past two semesters, trying to bring bigger portions and better food to students’ plates. However, most students haven’t noticed the difference in their meals.

The university went from having 18 different vendors to only one, Allen Foods of St. Louis, during spring semester 2002, said Mark Hudson, director of housing and dining.

The university went to one supplier after vendors constantly outbid other companies, causing delays and last-minute menu changes. Taking on Allen Foods as sole vendor has eliminated these problems, Hudson said.

“With 18 different vendors, it was difficult to efficiently and accurately deliver the high quality of menus that we are obligated to do,” Hudson said.

Food in dining service has since been served in larger portions and more consistently, but Hudson said that he has heard little reaction from students and most can’t tell the difference.

“I really haven’t noticed a difference. But I really only eat there about four times a week; maybe if I were there twice a day, every day, I would,” said Brian Roche, a junior speech communication major.

Christie Hall, a senior English major, said though she only eats at Stevenson Dining Service, she hasn’t noticed any difference between last year’s portions and this year’s. However, students who eat at dining service regularly haven’t noticed the change either.

“There’s a difference in dining service? I couldn’t really tell,” said Brandie Goodman, a junior psychology major.

Though students may have not noticed the improvements in the food vendor, Shelia Poffinbarger, assistant director of Taylor Dining, said she has heard few complaints from students.

“I don’t think they notice at all, but I think we are just busier than ever,” Poffinbarger said. “We’ve got so many new freshmen, and everyone seems very happy. They are just hungry this year,” she said.

Still, Hudson is confident in the system’s improvements.

“The increase in the serving sizes has had an impact on the overall quality of the students’ dining experience.

They supply the same products, but now we do our orders online every day and they deliver to us everyday Monday through Friday,” Hudson said.

Even though students haven’t been aware of the changes, Hudson said the most important thing to him was “a better delivery of what we say we are going to have. Instead of last minute substitutions, we serve what we say we’re going to serve,” he said.