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확대축소프린트
 Kang Ill-gu
Why Is It so Hard to Make New Menus?
제 147 호    발행일 : 2014.03.31 

  Korea University Cooperative was formed not only for improving consumption and a comfortable environment but also for providing culture for university members, such as students, staffs and professors. CBNU also has a cooperative named Chungbuk National University Consumer Cooperative. Now, the cafeterias in CBNU managed by CBNU Consumer Cooperative are trying to provide fresh and healthful foods to students. In spite of the cooperative’s efforts, CBNU students are dissatisfied with the menus. In response to the students’ requests on the menus, the last General Student Association(GSA), Response 3057, tried to improve menus through negotiating with CBNU Consumer Cooperative. Although the GSA visited many times to change the menus, it was frustrating because of a tight financial problem in the cooperative. 
  The present GSA, ON&ON, also showed the results of a new survey, which was implemented during the winter break, to the officers of the cooperative for making better menus, but the officer said, “It’s really hard to make new menus because we should employ more cooks, so we are going to upgrade the present menus instead of making new menus.” Through the efforts of GSAs to make new menus, there is still a question about why it is so hard to make new menus.
First of all, to know the reason about the problem of making new menus, the process of the distribution of food materials needs to be known. All the food materials which enter the CBNU cafeteria are jointly purchased by the Korea University Cooperative Federation. Joint purchases can lower the expense for buying food materials. Then, those materials, which are domestic and raw, are delivered to each university’s Consumer Cooperative and cooked there.
  In this distribution process, there is no possibility of mixing or putting chemical seasonings or foreign-made products in the food materials. However, to satisfy the students’ desire for new menus, the CBNU Cooperative should make separate purchases for the new menus. Then, a financial burden for the cooperative can occur. Also, there is another problem about employing cooks. When new dishes are made for students, more cooks are needed to make new menus, so there is a problem of expense about the salary of cooks. Besides, for making new menus, it may need new facilities and they are really expensive. Han Won-gu(Officer of CBNU Cooperative) said, “When the cooperative employs new cooks and buys new devices for new menus, if evaluation of the menus by students is not good, that is the greatest problem.”
  Kim Eun-jeong(Nutritionist of Hanbit Cafeteria) said, “We already know the desires of students about new dishes. However, it is really tough for us in reality. Not only do financial problems exist, but there is also the problem of a low rate of employment of cooks.”
  However, the cooperative is trying to satisfy students. Now, the cooperative has a plan to make three new dishes and one modified dish. The new dishes are Choo-eok-eui Dosirak, which is different from the past one, Bulgogi Dosirak and sweet and sour pork. The modified dish is Baek-ban, some additional side dishes in Dup-bap Corner will be added.

By Kang Ill-gu

ig33@cbnu.ac.kr

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