Page 3
Students grade Dobbins
by Kristie L. Guldner
Collegian Staff
Dobbins Dining Hall, which
underwent major renovations
during the past six months, is
scheduled to be completely done
by October Ist, manager of
Housing and Food Services
James Bowen said.
However, before it has even
been completed, some students
have found problems with it.
One of the biggest problems
students have is with the
structure of the lines for hot
foods.
As a resident of the suites,
Karen Maruschak (sophomore -
psychology major) has a
problem with the new entrance
to Dobbins.
"It is confusing because I
come in from the suite line. If
there is a line at the hot foods, I
don't know if I should go to the
back or what," Maruschak said.
Mellie Sanchez (junior
business, liberal arts, and
sciences) came up with an idea
of how to fix the line problems.
"They should have two
different lines coming in two
different directions for the
entrees," Sanchez said.
In response to student
complaints, Bowen said the
problem is that students don't
use the other food areas fast.
"It's not a
plastics
lab."
by Rob Moffett
Collegian Staff
"It's not a plastics lab," said
John Grode, Assistant Director of
the School of Engineering and
Engineering Technology (SEET).
The generic term for the
building is the SEET Laboratory
Complex. Its 52,000 square feet
will be "dedicated space for
engineering and engineering
technology," Grode. said.
The space will include a new
home for the School of
Engineering and Engineering
Technology, faculty offices,
laboratory space, and some
mean* areas.
Grade said, "the day we move
in, the building will be
filled...but it will help relieve us
of the current cramped con
ditions...thc new plastics lab
facilities are larger than the
Jeff Zimmerman/Conbibuting Photographer
There she was just woklan' down the street..: Yet another Behrend student uses the
wok in the Dobbins food court.
"Students don't have to go to
the hot foods area first," Bowen
said. "They could go to the deli,
pizza, the grill, or wherever."
Other complaints deal with
less than sanitary conditions.
DaLaina Mason (sophomore -
nursing) said the condiment area
is an example of an unsanitary
condition.
"They need to have catsup and
mustard plastic bottles at each
existing one."
The approximately $6 million
building will be finished some
time in early 1994, and fully
operational for the fall '94
semester. SEET is anticipating
moving in over Spring Break.
Part of the $6 million came
from Cleveland businessman
Richard J. Fasenmyer, chairman
and CEO of RJF International
Corp., Fairlawn, Ohio.
An Erie native, Fasenmyer
attended Penn State-Erie from
1965 until 1967 before
graduating from the University
Park campus.
Fasenmyer donated $1 million
for underwriting construction of
the new plastics building. He
gave the money at a dinner in his
honor on Wednesday night.
Fasenmyer said the money is
important in forging a link
between business and education.
table," Mason said. "Right now
it is unsanitary."
As a rebuttal, Bowen
responded, "It is a refrigerated
condiment bar. Students must
be aware of this."
Bowen suggested that students
can help by cleaning up after
themselves.
"They could help by cleaning
up the spilled condiments,"
Bowen said.
Darren Schilberg/Coliegian Photographer
Boom! (Shake The Room!): In a few months, the newly constructed Plastics Laboratory
Complex will be complete. In a ceremony and dinner Wednesday, Penn State Behrend's
faculty, staff, administration, and students displayed their appreciation for the $1,000,000
donation given by Richard J. Fasenmyer, chairman and Chief Executive Officer of the RJF
International Corporation in Fairlawn, Qhio.
"To me, we absolutely need the will yield a better prepared
cooperation between education ma d =
and business," Fasenmyer said. "I hope that more equipment
"The University gets a better , will give them the oppourtunity
educational program, while to encounter more real world
businesses get more well- situations," F asemnyer , said.
rounded, better quality The School of Engineering and
employees." Engineering Technology Labor-
He believes . better facilities atory Complex was financed
Ross Trax (sophomore -
division of imdergiaduate studies)
said he has trouble getting to the
ice cream.
"You have to crawl into the
freezer to get any ice cream,"
Max said.
Bowen agrees that there is a
problem with the ice cream area.
"The sneeze guard is a little
too long," Bowen said. "We
don't know what we are going to
Thursday, September 23, 1993
do to correct that, but we are
trying to decide how to better the
situation."
DaLaina Mason also said the
area for students to put their
finished trays is inadequate.
"They need a bigger dish
window and they need more
help," Mason said.
Bowen said this problem
stems from the rush of students
at opening times and at the end
of late afternoon classes.
"A lot of those problems have
been around from the very
beginning," Bowen said. "We
now have enough help who can
clear the trays, but at certain
times it still gets backed up.
Two such times are when class
lets out and at all opening
times."
Bowen said that students could
help the flow by putting their
paper in the trash and their
silverware in the designated spot.
The wok section, located
between the hot foods and pizza,
will be ready when the rest of
the equipment comes in Bowen
said.
"When we get the rest of our
equipment in, it (the wok) will
be open three nights a week with
chicken one night, seafood
another, and red meat the third
night," Bowen said. "If
students like it, the wok could
go five days a week."
majority of which came from the
plastics industry."
without any help from the state.
Grode said, "the University put
up some seed money, but Dean
LiHey had to raise more, the