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PAGE 2 WT.DNT.SDAY, 11 BRIIARY 14, 2007 DiSCOiint from page 1 very important is that you must always present your ID in order to get a discount and a lot of places aren’t going to remind you that they have a discount. It’s important to eat, and JOD from page 1 in advance, wear suits in conservative colors, avoid cologne, and hide body piercings and tattoos. Females should avoid short skirts, revealing clothing and are encouraged to wear conservative jewelry, skin-toned hosiery, and have short, nails with clear or light color polish. Males should button their blazer or jacket when they stand, wear dark “dress” socks, wear an undershirt and have minimal facial hair. Students can also check out the event on Facebook.com called 2007 Give your input for menu at Z-6, food court By Lauren Kania Staff Writer wug24 @yahoo .cam UWG Dining services have come a long way in the past five years. There have been major improvements all over campus w hich are aimed at pleasing students and making dining services more accessible to busy college students. How is it that the voice of the student body is being heard, allowing for the changes that students really want? It’s because of you. Every fall and spring, dining services creates a survey to gain feedback from students. This past fall, they put their entire I COLLEGEf ■\l’'“'• . - 2 , V ' iimHiCklsV smmmmm . ' H§ -fl ' ! I ' V -t : | Sf ■ J £■ v •',■■■••■ %- *■:'•* ,=d-- ••■■■• ■-.-■•'-'■■■• " I ,-■-. jg|itg||;> fr • i-: _ - < -•-" ' ■■■•■'-.?■;“.{*•' :f ■ ■ •* • ' . ;.. <r-r-, • - ,■ ../ -■ * . . :£>'i . 1 *’"'l , ’""l I / f |'l'|>|j' i ?ly)yf l| iV!4 iwl| 1,1.4 In Q campusdoor.com 1 ||||^||j||| gg| A*.;, Lika (his poster? Download your own printable PDF version at earnnusdoor.com/postsrs there’s something about getting a good deal that makes food taste better. Plus it’s nice to escape the Z-6 and the UCC every once in awhile. UWG Oncanipus Job Expo. The event on facebook has more information about the Expo and students also see others who are attending. Erica Flynn, senior at UWG is ready to see what her future holds. “I think having this Job Expo is a great way for students to get their resumes out there to companies. It is also an excellent source for networking. I’m really excited about attending and hopefully finding a job when 1 get out of college!” For more information call 678-839-6431 survey online in hopes to attract more participation from commuter students, as well as campus residents. Not only do they want students to give feedback on what to change, they also want to know what students really want and would like to continue to see. “We want students to want to come back to dine with UWG, even after their freshman year when students aren’t required to have a meal plan,” said Mr. Lyons, food services director. "We've seen an increase in the number of meal plans this spring in comparison to last, which is really encouraging.” Most of the feedback from students Restaurant Chik-Fil-A Dairy Queen Downtown Dawgs ElJalapeno Hardee’s Hong Kong Huddle House KFC Mellow Mushroom Parelli’s Quizno’s South Street Grill Vlamis Pizza Waffle House Z's Discount Buy one sandwich get one free Half off Blizzard 10% off 15% off 10% off 10% off 10% off Free Drink 10% off 10% off $1 off 10% off 10% off 10% off 15% off concerned the new 7-day a week meal plan, the need for nutritional meals and the desire to have more variety in their everyday menus. The 7-day a week meal plan began last semester as a way to cater to student’s schedules and attempt to keep more students here on the w eekends. So far the change has been successful. Dining services is hoping that the program will gain in momentum as the university tries to provide more activities for students on the weekends. In response to a nationwide campaign for healthier food services, UWG has switched their cooking methods to become a non-trans fat oil using company. This is a tremendous change which benefits everyone. Another nutritional change will come later on in this semester. Dining services is researching the possibility of placing kiosks in the Z 6, which would provide nutritional information for the menu on any given night. To give students more variety, they are offering vegetarian selections, along with a remodeled salad bar and fresh bread being offered every day. The menus for each day are also spread out so that students are not seeing the same dishes every single Monday. Hovey: A people person in business school By Maine Murphy Staff Writer amurph\4@my.westga .edu A man quick to smile, Dr. David Hovey has been a friendly face on the University of West Georgia campus for twenty-two years. In August of 1984, Dr. Hovey took the position of Dean of the School of Business (which later became known as the Richards College of Business). Currently, he is a professor for the management department, teaching classes in strategic management, small business management and organizational behavior, among other things. Under his careful guidance, a few of Hovey’s students recently won several notable awards in the Capstone Business Simulation Competition. Going hand-in hand with his chosen discipline. Dr. Hovey’s favorite quote is this: “People are more When Wednesday 4-9 p.m. All the time All the time Mon.-Fri. All the time Wednesday 5-9 p.m. All the time All the time All the time After 4 p.m. All the time 2-5 p.m. Wednesday 5-close Monday after 7 p.m. Monday and Tuesday For those who enjoy breakfast all day long, the Z 6 offers items such as pancakes or waffles all day, one day a week. Dining serv ices also held a contest letting students create their own menus based on what they would like to see served. The reason for these changes is not because someone in administration wanted them. It is because students take time to give their opinions about how they want to get their money’s worth. “These surveys serve as a continuous improvement tool every spring and fall. We hope the students will recognize the changes we’ve been trying to make. The key is the customers,” Mark Reeves, assistant director of Auxiliary Services. Interested in finding out what’s being served today at the Z? Students can access the menus’ for the Z 6 and the other dining locations on campus by going to the website www.westgadining.com. This site also has information about hours of operation for each location and payment options. The next survey will be conducted at the end of February through the middle of March. For more information contact Mr. John Lyons, food services director at 678- 839-5980. important than things”. In other words, don’t get wrapped up in finances. Hovey says simply that, “You can’t operate machines without the cooperation of people”. Having worked for 17 years at the First National ~ f 4 - 1 A ] Hw IN • ■ j Courtesy Richards College of Business Bank of Georgia, Hovey is very well acquainted with the elemental notion of teamwork in the field of management. David Hovey speaks lovingly of his two daughters, of whom he is extremely proud. The oldest is an alumnus of UWG and, following in Tt It- WEST GEORGIAN Location On 27 next to Home Depot At comer of Maple St. and Hwy, 27 Off Bankhead Hwy. at the Wash Bowl On Maple St. next to Z’s In Kroger shopping center On Maple St. next to CVS On Hwy. 27 next to Waffle House Bankhead Hwy. next to Taco Bell Comer of Maple St. and South St. Corner of Maple St. and Alabama St. In Publix shopping center Comer of South St. and Maple St. In Publix shopping center On Hwy. 27 next to Huddle House On Maple St. next to El Jalapeno her father’s footsteps, majored in marketing. She is now a credit analyst for GE Capital. The youngest graduated from Georgia Tech in international relations and is now a webmaster for a record company. In his spare time, Hovey enjoys riding his motorcycle and navigating the water on his sailboat. Although he would like to devote more time to such leisurely pursuits, Dr. David Hovey just can’t seem to keep himself away from the West Georgia campus, despite planning on retirement for the last year or so. He thoroughly enjoys teaching and is heavily interested in the subject matter of management, having devoted quite a few decades to the discipline. There are many places that would love to have Dr. Hovey on their team; luckily, he’s with us. Thank you, Dr Hovey, for providing such precious gifts, your time and your talents.