Holly Marie Dunfee
Dan Caterinicchia
OSU Meal Plan
What is a “Swipe” Worth?
How Much is a “Swipe” Worth on the OSU Meal Plan?

The Ohio State University meal plan is designed to give students quick and worry-free meal options, but the convenience does not come without a price.
Campus dining services offers seven meal plan options ranging from the Deluxe Plan with 250 swipes per quarter at $6 per swipe, to the off-campus Commuter Plus plan with 40 swipes per quarter at $8.75 per swipe.
Depending on which plan is chosen, there is a cash deposit given to BuckID accounts. The deposit ranges from $100 to $0.
“It is basic marketing. Purchasing a larger dining plan with more swipes is more cost effective, meaning the cheaper each swipe’s individual cost will be,” said Tim Keegstra, 55, associate director of OSU dining services.
The word “swipe” literally refers to the swiping of the BuckID card through an electronic reader to record purchases. A swipe is generally equivalent to a meal, however, depending on the location, a “meal” can vary.
“It is a complicated system,” said Keegstra.
Traditional dining offers all-you-care-to-eat operations with a retail value of $10.50. Students can pay with a swipe.
If the same student chooses to purchase groceries from a campus location, it is a maximum of $5 worth of already high-priced groceries for each swipe. No matter what type of dining plan a student has, in the case of grocery swipes, students are still losing money.
According to Keegstra, it is not cost effective to purchase groceries with swipes. OSU campus dining purchases from the same retailer as the CVS drugstore, which is why the prices for groceries are higher than a local Wal-Mart Supercenter, would be.
“We (OSU dining services) don’t buy in bulk…We’re not a grocery store, which is why we pay higher prices, meaning we therefore have to sell for higher prices,” said Keegstra. “It is not recommended that students purchase all their groceries at Marketplace…you should go somewhere else.”
OSU is gaining more money per swipe depending on the location that a student chooses to spend swipes. University residences and dining services does not view it as making money off of students.
“The money is reinvested,” said Keegstra. “Basically what has happened is that we have added flexibility.”
Having multiple dining options open various hours of the day has associated costs, and employing thousands of workers each year means their paychecks have to come from somewhere.
“In the Union (Ohio Union) alone, I employ 500 to 600 students between all of the operations here,” said Patrick Ionno, 42, the Ohio Union food and beverage director.

“That meal swipe has to be cut up into labor, supplies, food costs, and even the biodegradable containers…which are not cheap.” said Ionno. “We have to stretch a dollar a long way.”
Many would agree that the OSU dining plan is in need of a makeover.
“It is complicated system, really… after all the time I have been here I still don’t know how it works,” said Ionno.
Ohio State dining services are working toward changing the meal plan system to possibly a debit system, but there are no set plans or a known time as to when the changes will take place.
According to Ionno, Ohio State is part of The National Association of College University and Food Services. As a member, OSU can look to other universities for better functioning meal plan possibilities.
“I know they spent all last summer trying to unify the meal plan, but in doing that I am not getting my money’s worth,” said Emily McCallister, 21, a Drake Union employee.
A big part of the meal plan is awareness and education.
“Buy the meal plan that you want and buy what you will use,” said Keegstra. “The swipes don’t carry over, but you have basically a month each quarter to decide if the meal plan you have is right for you.”
Students have the option to change their plan each quarter by buying more or less swipes depending on what they will eat.
“We offer that flexibility and students need to take advantage of it,” said Keegstra.
Zack Meisel, 20, is a third-year student who lives off campus. Even though meal plans are only required of freshmen and expected of on-campus students, commuter plans are an option for those not living on campus.
“Fall quarter I purchased the commuter plan…it was so stupid,” said Meisel. “For 40 swipes I was basically paying $9 per swipe which is outrageous.”
Meisel is no longer participating in the meal plan program, learning his lesson the hard way.
“I can’t cook, so for the last two quarters I’ve mooched off of my younger friends,” said Meisel.
At certain campus dining locations such as Sloopy’s Diner, there are time restrictions in place for using swipes.
“A lot of students use the swipes, so from 11a.m to 2p.m students can only pay with cash (meaning no swipes) to attract more of a cash flow,” said Nicholas Vasques, 23, a server at Sloopy’s Diner.
To be sure, despite the limitations on using swipes as a payment method, Sloopy’s Diner continues to be a popular place to eat.
“People still come because it is a place on campus to sit down and get your meal,” said Jen Faber, 21, a hospitality management student.
Currently there are 10,541 students participating in the meal plan spring quarter. The count is down from the more than 11,500 students who had meal plans in the fall.
This may be because students realize they have the option to “opt-out” of a meal plan. However, there is a $515 dollar facility fee that must be paid regardless.
“It is a functional facility fee…it is a penalty,” said Keegstra.
Keegstra keeps records on the meal plans each quarter in order to track sales and better serve students.
The most popular meal plan is the Scarlet Plus which 2,994 students have, giving 150 swipes per quarter for $8.43 per swipe. Closely following is the Gray Plus which 2,294 students have, giving 100 swipes per quarter for $10.20 per swipe.
According to Keegstra they have tried to unify the program trying to give students what they pay for at each dining location.
However, there are still faults within the system and past advertising from The View Point restaurant and current signs from the Coca-Cola Co. may be charging more for products than what their retail value is actually worth.
Last year, The View Point restaurant on campus advertised Thanksgiving pies to “take home to the family” for only 8 swipes.
“That pie for 8 swipes would equal $80. That alone tells me that they have already secured our money,” said McCallister.
The View Point is now Sloopy’s Diner. OSU dining denies having anything to do with the pie advertising.
“We obviously don’t do that anymore,” said Keegstra.
Currently The Coca-Cola Co. has advertisements in campus dining facilities. In Fresh Express signs say “add a side of Coke” for a swipe. In the Ohio Union, signs read add a Coke and chips for $1.35.
Based on the advertising, it is unclear how much a coke actually costs.
“We have nothing to do with that,” said Keegstra. “It is Cokes doing.”
OSU’s contract with Coke may explain the advertisements.
Payments made to OSU from Coke come from royalty fees and vending commissions. In exchange, Coke receives the right to sell its products on campus as well as sponsorship opportunities and the ability to use OSU trademarks in Coca-Cola advertising, said Ionno.
Whether students choose to participate in the meal plan or to opt-out is an individual’s discretion.
“It all comes down to being an educated consumer…the most economical thing to do is buy the meal plan that you will use,” said Keegstra.



Holly Marie Dunfee
Dan Caterinicchia
Sources for article

Tim Keegstra, 55
Associate Director of Dining Services
Phone: 614.247.8359
E-mail: tkeegstra@studentlife.osu.edu

Patrick Ionno (I-own), 42
Food and Beverage Director
Phone: 614.292.9239
E-mail: jionno@studentaffairs.osu.edu

Zack Meisel, 20
Lantern Editor
Phone: 440.227.4733
E-mail: meisel.14@osu.edu

Nicholas Vasques, 23
Sloopy’s server
E-mail: vasques.2@osu.edu

Jen Faber, 21
Hospitality management
Student
Phone: 330.417.9266
E-mail: faber.42@osu.edu

Emily McCallister, 21
Drake Union employee
Phone: 304.545.0797
E-mail: mccallister.22@osu.edu

Final Project Multimedia Usage

If I had more time and the resources, I would love to incorporate more aspects of multimedia into my final project. What I would really have liked to do was create a broadcast based on the subject of the meal plan. I think it would be amusing to begin the video broadcast by asking random people on OSU's campus how much they believe a swipe is actually worth. My guess is there would be multiple different answers to this question. Then I would go into the broadcast about the meal plan. This multimedia option would require a good camera, time and someone who knows how to format and edit video film.

For another multimedia option, I would also like to create an audio of some of the interviews I did with the different sources. It would be an interactive feature that would give viewers a chance to hear part of the interviews and get answers to questions that didn't make it into my final news article.

Multimedia that I was actually able to incorporate is a link to the University Residences and Dining Services website. This website gives viewers more information on the meal plan as well as a graphic chart that shows the available dining plan choices. I also took a few pictures to accompany my article and I wrote captions for all to see.

Photographs by: Holly Dunfee
Communications 422 reporter

Coca-Cola Co. advertisements are on display in various campus dining locations.

Photograph By: Holly Dunfee
Communications 422 reporter
Left to right: Pactrick Ionno, the Ohio Union food and beverage director and Roger Garlan, the Ohio Union executive chef, pose for a photograph in the grand hallway of the new Ohio Union.

Final Project

Photograph By: Holly Dunfee
Communications 422 reporter

Patrick Ionno, the Ohio Union food and beverage director takes a moment to grab a Coke in the Union Market, a new dining option on Ohio State's campus.

Final Project

Photograph by : Holly Dunfee
Communications 422 reporter

Left to Right: Fatimah Hashi an Ohio Union employee checks out customer Alicia Palmer who pays using the meal plan swipe system.

Ethical Issues

The careers of journalists have been based on reporting the truth and the facts, while maintaining objectivity about each story. It is important to not have a bias when reporting the facts to the public. With the "ProPublica's nonprofit's news gathering pays off for partners," story featured in the New York Times, it deals with different ethical issues. One issue that stood out to me, was how the reporter of the New Orleans medical story had her own opinion on the matter. In the story it say that Sheri Fink wanted to change what she sees as a dysfunctional medical system. Since she was reporting on the story, her opinion should not be known. It presents a bias for the readers and viewers of the story. Because of this it is important for the consumers of the media to read trust worthy news from places that check their facts. In the first story about David Gregory refusing to check his facts is concerning because there may be misinformation presented. In the ProPublica story, it said, "The goal is not about getting credit.The goal is greeting the story before the eyes of the people who can most benefit from it." While I see the point, I have to agree with the NYU journalism professor Jay Rosen who believes programs should offer an online fact check each week of exaggeration and lies. It is the job of journalist to uncover the truth and it seems ironic that there would be people such as David Gregory refusing to check the facts and get the truth out to the public. It is interesting to me that in the story "Reporter and Players wear the same colors," the same ethical issue of fact checking seems to be taking place, "newspapers struggling to plug the gaps in their newsrooms have been turning to outside organizations to supply articles, raising questions about their ability to vouch for the material they print." This is a concerning ethical issue for all media organizations and is makes the job of journalist even more important, so they deliver accurate stories to the media. One the administration standpoint it is concerning because they have to deal with where their limited resources are best applied. Should they have more people to "fact check" or do they continue as is and try and keep there organization afloat. Ehtical issues are everywhere and journalist and their media organizations need to cooperate and work together, but journalism rules should not be thrown out the window.