Noting is better than a home cooked, handmade FLIK meal worth every dollar, right?

Some beg to disagree. This was evident in recent complaints by students in the Connecticut Post.

Appearing in the "Opinions" section of the Connecticut Post's Nov. 14 issue, two sophomore students gave their opinions. Their letters did not address issues about minimal choices or that the food does not meet their standards, but rather the high prices.

"I think it is unfair that college students are being charged so much money," said Kim Crowley in her letter to the Connecticut Post, sophomore, Fairfield. "There are already plenty of college students in debt due to loans." Ron Lesko, new Executive Chef for FLIK, is aware of the negative opinions on campus towards FLIK.

"We're trying to listen to everyone's wants and needs," said Lesko.

FLIK Food Service Director, Angel Rosado, contacted Crowley for feedback concerning what was printed in the Post.

Rosado discovered that Crowley did not write her opinion piece. According to a letter she provided to Rosado, Crowley simply forwarded the e-mail with the information at the request of her associate to common acquaintances, not realizing it would be printed in the Post with her name attached.

"I sincerely regret that the article appeared in Tuesday [Nov. 14] newspaper," said Crowley

Despite whether the article was intentional or not, food prices have become a common issue discussed among students and the SHU community.

"The prices are ridiculous," said Jessica Muniz, junior, Meriden.

Alexandra Prim, sophomore, Natick, Mass. was the other student who sent a letter about FLIK to the Connecticut Post.

"I am on the Bronze Meal Plan, which allots me $1,108 per semester," said Prim, "With an amount like that, it would seem like one would never run out of money. But many people have to add on to their meal plans before each semester ends."

Rosado explains that FLK prices are beyond Sacred Heart's control.

"FLIK does make the last decision on pricing," said Rosado. "It is not the responsibility of FLIK to make sure that students are managing their own money properly."

Lesko compares students meal plans to credit cards.

"It's like getting a credit card," said Lesko. "Students don't know how to manage their money well. Helping out your friends only makes you run out of money faster."

And what about the one-swipe deal that many colleges implement, where you present the meal card at the entrance and eat as much as you like?

According to Rosado, SHU had this setup in the past and from his knowledge it was changed to the current "a-la Carte" style because this is what students asked for. Therefore, each item must be individually priced.

"The current setup for FLIK is not logical for the one-swipe deal and the a-la Carte method provides more choices," said Rosado. "The food court could only have one entrance and exit with the one swipe, which FLIK doesn't currently have.

"The other schools that employ FLIK, like Manhattanville College, have the one-swipe but don't have as many choices."

Some upperclassmen living off campus, like Scott Alexander, senior, Hopkinton, Mass. have forgone the meal plan option all together.

"I just go to Stop and Shop," said Alexander. "It's a lot cheaper [than FLIK]." Lesko explains that the meal plans are devised a specific way.

"They are planned out," said Lesko. "The plans are not designed to accommodate paying for friends or eating more than three meals a day. We do offer the bundles, but not many student follow that."

Meal plans are mapped out to accommodate three "bundle" meals per day. The bundles usually include a drink and snack/dessert with a sandwich, for example, for a certain price.

"If one were to stick to the three bundle meal a day plan, then there should not be any reason to run out of money so quickly," said Rosado.

But what if you don't like the bundles?

Some students, like athletes and those who are more health conscious, might eat four to six times a day and do not want a bundle lunch consisting of a huge sandwich, soda and potato chips.

Lesko and Rosado are new additions to the SHU FLIK Food Services and are listening to the student comments and use opinions as constructive criticism for improvement.

"We're working on the quality of the food and getting money back in the students pockets," said Lesko.

Student concerns and comments about meal plans, food and everything in between are discussed at weekly Food Committee Meetings.

"New registers will help manage money and will show how much money the student has left on the account," said Rosado. "Transaction printouts are also available for any parents questioning their child's spending habits."

As the new year roles around, students might be presently surprised when they return home from winter break.

"We have a great staff this year and we're all trying to work together to improve," said Lesko. "We're hoping by the first of the year we will be providing more variety as well as more acceptable prices.".