Rutgers College junior Abdullah Abdul-Hakeem said after calculating the average amount per meal for each meal plan, he was shocked the rates were so high.
Abdul-Hakeem said he feels the quality of the food is not worth the cost of the meals. "It's even more than the price that you would pay for a meal at fast food restaurants," he said.
Rutgers College junior Hermari Santiago said she feels the rates are still high and it shouldn't cost more than $5 for a meal at the University dining halls. Santiago has a meal plan but said she rarely eats in the dining halls because the quality of the food is not worth the price she pays.
"The meal's rates are so high; I could pay $5 to at the student center and eat a better meal," she said.
The average rate per meal for a 210-meal plan, which costs $1,765 a semester, is $8.40. This is the most commonly purchased meal plan at the University
The average for a 285-meal plan, costing $1,905 per semester, is $6.68; average for 150-meal plan, costing $1,705 is $11.36; rate per meal for a 50-meal plan is $11.80.
Executive Director of Dining Services Charles P. Sams said few students are aware each of the meal plans are pre-discounted.
"The student who purchased the 285 [meals] and ate fewer than 285 [meals] subsidizes the student who buys the 285 and consumes all the meals." Sams said. "This helps to explain what appears to be the economy in buying larger plans, students really pretty much pay for what they eat on the averages," he said.
Those who don't have a meal plan and purchase meals individually pay a higher rate. "You're actually paying less in reality because you're [saving] money with the higher plan you get," said Danielle Niro, assistant director of Dining Hall Business Affairs. "You may feel like you're paying more money, but in reality, when you take that number and divide it in, [the cost is less]," she said.
Although some students feel the dining hall meals are not worth the rates, Sams said the costs are used to fund more than just the food preparation.
Less than one-third of dining fees actually goes to the plate cost.
"Typically around 30 percent of the cost of a meal goes to labor, around 30 percent goes to the wholesale purchase of food and ingredients and the remaining 40 percent goes to other costs, such as utility costs, employee benefits, insurances, repairs, replacements and renovation expenses," he said
The University Dining Services' employees make more than an average dining hall employee, who makes minimum wage at a private sector, according to the University's Dining Services Web site. Chefs hold Grade Five management positions and their salaries range from $40,000 to about $60,000, Sams said.
The University dining services relies on dining fees alone to cover staff salaries and other costs.
"We are an auxiliary - we don't receive any funding from the state. It's up to [meal plan accounting] to maintain our facilities," Niro said. "The fees cover [everything thing from] removal of food waste to all the labor, purchasing of all food and renovation costs. Brower Commons alone has 750 employees."
The University dining plans are based on a block format in which a person estimates the number of times they will visit the dining halls each semester and chooses the plan closest to that number.
"Students have the entire semester to use those meals and don't have to use certain meals each week. We are open seven days a week [and] allow ample time to come in," Niro said.
Some students come into the dining hall to get a cup of coffee or something small and feel their money goes to waste.
"I think it may be worth it for lunch and dinner but definitely not for breakfast." said Lauren Cohen, a School of Arts and Science first-year student. "Sometimes there's nothing to eat but a bowl of cereal, which I can just pay $1.15 for and eat at the dorm. It's not worth over $5 for breakfast at the dinning hall."
University meal rates went up 4.5 percent this year, Niro said. Rates are approved by the University's Board of Governors the year prior to each school year.
To reduce rising cost of meals, Sams said there are habits he wishes all students would follow.
"Take what you will eat. Don't waste foods. Understand pilfering from the dining hall is no different then theft and is a primary factor in rising costs to students, so don't do it," Sams said. "I tell students not to think of the 'swipe' as some dollar value. Sure, the linear math says no cup of coffee is worth that swipe, but how much more did it cost you to pay cash for a cup of coffee and Danish somewhere else, plus have the swipe left over."
Other students have expressed their complaints about not receiving refunds for leftover meals.
Livingston College junior Dena Anderson had a 210-meal plan and said she had 60 meals left over after spring semester of her first year. "That's over $300 worth of meals gone to waste," she said.
But, Niro said it's up to students to prevent amassing extra meals, either by eating regularly or by getting a smaller plan.
"It's up to students to utilize their plan well. Someone who has a 105 plan can certainly maximize a 105. Someone who has 285 [meals] is eating 3 to 5 times a day at a structured eating rate," she said.
Average daily meal estimates are available, which serve as guidelines when students are choosing their meal plans.
"For example a 210 plan averages two meals a day," she said. "There are no rolling meals over. Students can certainly maximize their plan, whether it's bringing a friend, swiping for some coffee or bagel."
Niro said of students who have a 210 meal plan, 57 percent are currently averaging two meals per day.
Students have an option of donating some of their meals. Each year governing associations select a charity for people to donate their guest meals - the value of the plate cost of a meal goes to the charity.
Students have also expressed concerns about takeout meals.
Livingston College junior Mikhel Paul said takeout offers lesser options and therefore the prices for a swipe for takeout should not be equivalent to the price of sitting down to a buffet-style meal in the dining hall. "Takeout should be equivalent to half a meal swipe," Paul said.
But, Sams said takeout is actually more expensive to run.
"Meals in the main dining room are served on washable, reusable china, silver and glass. All takeout meals require throwaway packaging, items that add over $1 million a year to the Dining budget in supply costs," Sams said.
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