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Levenbach criticised once again....

More than 130 students have made written complaints about Cafeteria food and service.

The following motions were passed at the AGM on 6 April:

1.	That this Association is dissatisfied with the services provided by F. Levenbach Catering Co. Ltd. and directs its representatives on Student Union Management Committee to ensure that the catering contract be opened to tender at the earliest opportunity;
2.	That this Association support with all means at its disposal any moves by the employees of F. Levenbach Catering Ltd. to gain proper payment and conditions in line with ruling rates in the Wellington area;
3.	That this Association take direct action in support of any employee of F. Levenbach Catering Ltd. who is victimised for demanding his or her rights as set out by the particular award;
4.	That if the Management Committee receive information that F. Levenbach is not fulfilling his contract, it give him 14 days notice;
5.	That the Management Committee publicise in Newsheet the rights of students with respect to the catering facilities offered by F. Levenbach Catering Ltd.

These resolutions were referred to the Student Union Management Committee. The day following the AGM, the Catering Sub-Committee of the Management Committee discussed the resolutions. The Sub-Committee asked the Students' Association for details, together with specific examples wherever possible, of the points of dissatisfaction students have with the catering contract.

Since the Sub-Committee, the Association Office has received complaints and suggestions from more than 130 students. Many of these complaints were not received until just before the Student Union Management Committee meeting which was called for 15 April.

The Management Committee was most anxious that the complaints and suggestions be considered carefully and discussed with Mr Levenbach. The Committee resolved that the Catering Sub-Committee should consider the complaints made on the catering arrangements. It should also communicate with Mr Levenbach and discuss suggested improvement with him together with any matters raised by him and report back to the Student Union Management Committee.

The membership of the Catering Sub-Committee for 1970 is as follows: Malcolm McCaw (Chairman), Margaret Bryson, Denis Phelps, Bob Phelps, Kevin O'Brien, John McGrath, Gerald Curry and Ian Boyd.

First Floor Dining Room

Dissatisfaction has also been voiced on the operation of the first floor dining room. Because the Committee is anxious to know what service members of the University want in this room, the following resolution was passed:

That the Catering Sub-Committee be asked to consider the catering arrangements for the first floor dining room at the earliest possible opportunity and to invite member, of the Students' Association who have expressed dissatisfaction with these arrangements to meet members of the Catering Sub-Committee on 17 April.

After these discussions the Catering Sub-Committee will discuss arrangements for the first floor dining room with Mr Levenbach and his Accountants.

1969 Accounts

The Committee discussed the dining room and shop accounts for 1969. A comparison was made on the trading position over the last 5 years.

The net loss on student meals in 1969 was $2,187, the total profit on the dining room and shop being $5,231.

Over the years 1965-1969 the total loss on student meals and the shop was $5,497.

In the same period the gross fees paid to the Student Union Building fund by the caterer for private functions held in the Union was $34,521. The amount paid in 1969 by the caterer for private functions was $6,243.

Since the catering contractor started operating in the University in 1963, the University has obtained over $47,000 from the non-University functions held in the Union. This money has been used to help finance the present Student Union extensions and amounts to over 25% of the total contribution to the cost of the extensions.

Negotiations between F. Levenbach Catering Ltd. and the University at the end of last year resulted in an increased percentage being paid by the caterer for private functions held in the Union. The Student Union now receives 10% of the gross catering charge for all private functions held in the Union.