2—The Daily Collegian Friday, Jan. 7, 1983
Dorm heat complaints
fewer than
By ANN MATTURRO
Collegian Staff Writer
Last year, dorm students all
over campus were left in the cold
because a drop in steam pressure
resulted in a heating loss to many
University buildings. But this year
the situation is different.
"There are just isolated prob
lems here and there, it's no big
deal," said James Klein, assistant
director of the Office of Housing
and Food Service Operations.
Part of the reason for this year's
lack of heating problems is the
unseasonably warm weather
we've been experiencing, Klein
said.
Leslie Horn, Association of Resi
dence Hall Students representa
tive from South Halls, said, "The
situation is definitely better than
last year. We have not received
nearly as many complaints."
However, there have been a few
complaints from Haller and Hoyt
halls in South; Tener Hall in East;
and McKee Hall in West, Horn
said.
Not all residence halls are
heated in the same manner. The
older buildings Atherton, McEl
wain, Simmons and West Halls
are heated by steam. All other
housing areas are heated by hot
water, Klein said.
The heating systems in McEl
wain and Simmons were under
going repairs before the holiday
Freshmen and Sophomores
The USG Dept. of Legal Affairs
is accepting applications for
staff positions.
Applications are
available in 213 HUB. .
Deadline: Friday, Jan. 21
R-268
last year
break, and had to be temporarily
turned off, said Margaret Shaw,
housekeeping supervisor for
McElwain and Simmons.
There should not be as many
problems this year particularly in
West Halls because they have in
stalled controls that will insure the
ability to heat the buildings at a
"healthy" level, Klein said.
Last year West Halls was too
warm, the temperature usually
ranged between 76 and 80 degrees.
With the new installment however,
the heat will be kept consistently
between 69 and 71 degrees.
The only problems Housing has
had this year are attributed to
unintentional heat blockage by
students in the dorms, and not
equipment deficiency last
year's problem, Klein said.,
"When students put boxes and
beds in front of heating ducts, they
block the heat and that's where
problems begin," Klein said.
"If students are having prob
lems go immediately to Housing.
They're being real quick about
answering individual complaints
and they're much more responsive
than last year," Horn said.
Mark Nowack, director of the
Residence Hall Advisory Board,
said, "The response by the Main
tenance and Operations people is
sometimes slow around the end of
Fall Term because staff members
are allowed to take hunting trips
which reduces the number."
'This store was beautifully decorated when we bought it, but we tore the inside down and painted over everything.'
No Frills at U Save Warehouse
By TONY PHYRILLAS
Collegian Staff Writer
The manager of the new U Save Food Warehouse
that opened November on the Benner Pike loves to
show off his store but he's nbt counting on the decor
to attract customers.
"This store was beautifully decorated when we
bought it," manager Gary Swan said, "but we tore
the inside down and painted over everything."
The reason for this, Swan said, is to make the
store look as much like a warehouse as •possible.
The walls are painted brown with black lettering,
the merchandise is left in its original boxes and the
boxes are stacked high on black metal shelves.
"Our basic colors are black, brown and white."
he said. "We have to maintain the warehouse
image. People don't realize that they're paying for
the fancy store through their grocery bills."
U Save Food Warehouse keeps its prices low by
maintaining a low overhead, buying huge volumes
in combination with its two sister stores, carrying
only name brands, hiring a minimum work force
and not pricing individual items.
"You can't give the consumer a good price unless
you go with a standard size and you go out and buy
huge quantities of it," Swan said. "People have to
be groomed to the idea that they're not going to get
everything they'd get at a regular super market
and we tell them that."
U Save posts large signs on its walls, telling
customers of the extras not available. One of the
signs says: "No frills, no games, no gimthicks."
Another says: "You pack it, you unload it."
Shoppers are asked to bag their own groceries,
and the store doesn't offer extra sevices such as
cashing payroll checks or offering free shopping
bags. Customers can buy bags from U Save at three
cents apiece, or can use' empty boxes.
"We're probably the most honest grocer around
because we tell the people that if we can't save
Tonight at the P H yr RST
Bobby Keys
and the
igniters
Shows at 5:30 and 10:30
A great way of life
them money on a product, we're not going to carry
it," Swan said.
But the store still carries all the major brand
names, only in most cases, it doesn't carry all
product sizes. "We don't carry all six sizes of
Tide," Swan said, "but we do carry the four
popular ones".
"We can't show a savings on items on our shelves
that we can't sell," Swan said. "The items on our
shelves have to fly out of our.stores."
The way U Save gets its items to fly out of the
store is with large discounts, ranging from 10
percent up to 40 percent. Swan said he won't carry
any item that can't be discounted at least 10
percent. .
"We don't carry Tastykake products because
their markup is out of whack," he said. "A 10
percent discount would mean selling below our
costs."
Another way to keep his customers happy, Swan
said, is by guaranteeing all products.
"First of all; I wouldn't, put anything out on our
shelves that I wouldn't buy myself. But I'll still give
you your money back on any item you don't like or
can't use no questions asked."
Swan said the public has responded to the large
savings and the money-back guarantee by shop
ping regularly at U Save.
"We've come into an area without anyone really
knowing us," he said, "and, we've done a high
volume people are coming back for more."
The store is the third one opened in Pennsylvania
by its parent company, Glosser Bros., which also
owns the Gee Bee department stores. The first
warehouse store opened in Altoona in 1981 and a
second stored opened in Greensburg, near Pitts
burgh, early last year.
One of the reasons for the store's early success is
that the State College area has never seen prices
like the ones at U Save, said Swan, who has worked
for area supermarkets for the past 15 years.
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"We've carried a 39-cent loaf of bread in our
stores for a year and a half now," he said. "Where
else can you buy a 39-cent loaf of bread?"
But U Save did not open in State College to serve
only the student market, Swan said.
"We didn't jump at the first opportunity to serve
the student market it was a well-planned, well
researched business venture," he said.
Glosser Bros. surveyed the area carefully, re
searching the
,type of population, where it was
located and where the other supermarkets were
located, Swan said.
"One of our main concerns was .whether we
would get the college trade," he said. "Because,of
the out-of-the-way location of the building, the two
previous tenants Acme and IGA never got the
college trade."
The store is located behind the Nittany Mall and
the inconvenient location for students contributed
to the failure of the two previous tenants, Swan
said.
"Basically, we set the store up business-wise and
projection-wise without the student business," he
said. "But we , set the store up shelf-wise for their
business too."
When the student business picked up on evenings
and on Saturdays after classes resumed in Decem
ber, Swan said the store added bonus business.
U Save has set up an ethnic food section specif
ically for students and also gives prominent display
to snack items, another big seller among students.
"We geared the snack and ethnic food sections for
the students and both are going real well," Swan
said. "I can't keep some of the snack items on the
shelves."
U Save discounts many of its snack items more
than its regular items to attract student shoppers,
Swan said.
For example, even on pre-priced items such as
Frito-Lay potato chip's, which sell for $1.29, the
regular price at U Save is 99 cents.
$ I 99
only Ag.
-- 4 74 7 1 - Y":
AP'
PAN(
COTTAGE
Family Restaurants
Preregistrationform a success
More students received what they wanted, official says
By PATRICIA HUNGERFORD
Collegian Staff Writer
More students got their requested courses on the new
preregistration form but only 10 percent used the
alternative course option, the assistant registrar said.
While a slightly higher percentage of students re
ceived the courses they requested,. Richard T. Soder
gren said, "It's not any tremendous thing."
"A mild victory," was what he called the success of
the new forms.
The success of the system is judged by the percent
age of students who received what they asked for,
comparing the Winter Term of 1983 with the Winter
Term of 1982, he said.
Sodergren was disappointed that only 10 percent of
the students put an alternative course on the form.
He was not sure whether the option was not taken
advantage of because the process was unclear to
students or because most students do not know what
their alternative course will be until registration starts.
"It is probably a combination of both," he said.
He noted a similar trend for preregistration for
Spring Term.
"Maybe after a couple of terms it will pick up."
Business college may limit entrants
The College of Business Adminis
tration may change its entrance re
quirements in an effort to decrease
the number of incoming students,
said John Coyle, assistant dean of
undergraduate programs.
"The college has increased in size
to 40 plus percent in the last four
years. And we are presently handling
about 5,200 undergraduates from
freshmen on up making us the
second biggest college at the Univer
sity the first being engineering,"
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The new system was adopted specifically for the
transition from terms to semesters, next year. The old
system, established in the 19605, only allowed for six
period days while the semesters will have nine-period
days, Sodergren said.
He cautioned that building a schedule for six courses
instead of four may be more difficult. •
"I foresee difficulty until the dust settles," he said,
adding that he thought that was to be expected and "I
think it will all work out.
"After a year or so it will all be routine," he said.
Along with the change in the preregistration forms,
the pink slips are also different. Sodergren said the new
pink slips have an added advantage. Students can
verify information the University has on the, slip, such
as name and address of the student.
If a student finds a mistake a change can be made to
update the University's files, he said.
Steve Brown (11th-agricultural business manage
ment) said he was disappointed in the new system
because even though he used the alternative course
option, he did not receive any of the courses he
requested, and being a senior that was not good.
His response to the new forms was summed up in one
word "negative."
he said
"At the present time the College of
Business needs something to further
restrict its enrollment policies," he
said.
In order to enter the college now,
students must maintain a 2.3 mini
mum grade point average and must
pass required core courses.
Business Student Council president
Karl Nepley said the college has a
variety of requirements from which
to choose. It can either raise the
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required entrance grade point aver
age to 2.8 or 3.0, require that students
maintain a 3.0 average in their core
courses, maintain a quota system for
each department, or any combination
of the three.
The Undergraduate Policy Com
mittee will be looking into the col
lege's choices later this month, Coyle
said. He said that faculty will also
have some input on which entrance
requirement they prefer.
—by Chris Stamboulis
Our Williamsport
Warehouse Has Too
Much Stock To
Name Brand Quality At The Lowest Prices Ever
Lee • Levi's • Wrangler • Chic • Sasson • Bon Jour • Jordache • Made Well
Wolverine • Timberland • Herman Survivor • New Balance • Nike • Puma • Adidas
Etonic • Fred Perry • Frost Proof • Deerskin • Klondike • Down Country • Antler
Penfield • Pack In Products • Jansport • Outdoor Products • Coleman • Outdoor Venture
St. Moritz • Campus • Le Tigre • Field and Stream • Sporto • Karhu • Tyrol • Duofold • AND MORE
Get The Best For Less During The Biggest Sale In Our History
"Business slows down after
11:00 mainly because people don't
want pastry after that time," Loc
cisano said.
Dough to Go will be open from
7:00 a.m. to 2:30 p.m.
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' L SQUAREII
'Dough to Go'
for business
By CHRISTINE MURRAY
Collegian Staff Writer
Introducing "Dough to Go" a
coffee and doughnuts stop, for the
person who does not have the time
to take a "Fast Break."
The new addition to the HUB
Eateries family is a fast-food
doughnut shop which also serves
pastries, soft pretzels and an
abundance of drinks from coffee to
Coke. All of the pastries sold at
Dough to Go are made at the
University bakery, which provides
all of the baked goods for the HUB
Eateries.
Although the doughnut shop offi
cially opens Monday, it has been
operating on a trial basis all week.
"Right now it is a lot of trial and
error; whatever sells the best we
will get more of and we will de
crease the amount of items that
are not selling," said Kathy Locci
sano, asistant director of HUB
Eateries.
Over 700 people visited the shop
Wednesday, before the HUB ad
vertised the opening. The Eateries
staff expects about the same num
ber of customers when it begins to
advertise, Loccisano said.
Bollman said they noticed a
peak in business between 8:30
a.m. and 11:30 a.m.
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COOts -Wililarrisparty Parma
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own . ., ests,
The idea for the doughnut shop
came after looking at the food
services offered at other universi
ties to see what would apply to
Penn State, said John Bol!man,
assistant director of HUB Eate
ries.
Bollman said a doughnut shop
was built to create a greater vari
ety for students. "We felt some
thing like (Dough to Go) would be
accepted."
' Peter Brown (10th-agricultural
mechanization) said, "The food is
not bad. It's a great idea. Pastry is
always a good seller and there is a
market for it here."
Another idea behind Dough to
Go was that it provide fast service,
but Bollman said that may not
happen if the lines get much long
er.
The original target date was set
for Fall Term 1982 but the project
fell almost three months behind
schedule, Allan said. Construction
on the building began in Septem
ber and finished this month.
Dough to Go is part of the $2.87
million HUB renovation project
which includes the construction of
other food services, a video and
pinball arcade on the HUB ground •
floor, and the Penn State
Bookstore.
The renovations are expected to
be paid for with profits from the
bookstore and food services rather
than with University or tuition
money.
The new food services were built
to replace the Lion's Den.
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,38 ,01(619
opens
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C o rds
FOOTWEAR
& OUTDOOR
U.IFIVI ENT
LIA I -44)]
Daily Collegian Friday, Jan. 7, 198:1
Campus Loop
weekend runs
extended
Campus Loop hours will be extend
ed from 12:30 until 2:30 a.m. on
weekends beginning tonight for an
indefinite period of time according to
a trial agreement between the Uni
versity and the Undergraduate Stu
dent Government Senate.
The extension was approved by
Ralph E. Zilly, vice president for
business, who signed the trial exten
sion agreement on Tuesday. The
agreement states that students can
ride the loop for free after 11 p.m.
instead of the present 9 p.m.
However, the signers of the
agreement Zilly and Darryl Dai
sey, chairman of the USG Senate
Transportation Advisory Committee
disagree about the wording of the
contract.
Daisey said he signed the
agreement last month with the condi
tion that the new hours be extended
for "an extended period of time." No
specific time period was given.
However, when he received the
signed agreement on Wednesday,
Daisey said that Zilly had added a
provision stating that the new hours
will not extend beyond the end of
February.
Zilly said he adde'd the provision
because he thought the February
deadline was the period he and Dai
sey agreed to. Zilly said he doesn't
understand Daisey's confusion about
the deadline.
Daisey said that he doesn't under
stand why Zilly added the deadline.
The two will meet on Tuesday to
discuss the agreement.
—by Anne McDonough
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