Josh StaabState HornetOn-campus dining can be a lot like cable TV 8211; plenty of choices, but sometimes nothing looks good.Sacramento State offers on-campus eateries in 26 varieties; however, making it simple for students doesn&t satisfy their need for change.&I spend five days a week on campus, and 26 restaurants aren&t enough,& said senior computer science major Chris Boller. Stephanie Ewing, registered dietitian for campus dining services, works in conjunction with restaurant management to maintain the quality of customer service and make sure that food is suitable to serve to students and faculty. &Complaints that we receive are handled immediately,& Ewing said. &There are things that we can always be working on.& Handling the complaints is usually as easy as going through to each restaurant and running a quality control inspection, whether it&s scheduled or otherwise.Aside from manual inspections, Ewing also hires student secret shoppers whose sole purpose is to assess the overall quality of food on campus. The restaurants are rated by their food quality, customer service, restaurant cleanliness and any other comments made. &Most of the time we get relatively good scores,& Ewing said. &Overall, the biggest issue is with customer service, i.e., saying thank you, and being courteous.& Based on last year&s evaluations, Hula Dog and Mother India were given top credits for their customer service, food preparation and restaurant appearance. TOGO&s was at the bottom of the list in comparison with the rest of the restaurants. Complaints for TOGO&s included bad customer service and a languid approach to cleaning up spills. Helping to maintain the quality and diversity of food for an entire university is too big a job for just one resident dietitian to handle. Michael Babiarz, production manager of the Resident Hall Dining Commons, patrols the kitchens and common areas, looking for any food related problems. Babiarz spends hours researching the Internet whenever a food chain, such as Taco Bell, introduces a new product and then tries to find a similar recipe. The item&s survival on the menu depends on student response. Babiarz said that if there&s a complaint about the variety, something can always be done. It&s as simple as picking up a &platter chatter& survey and submitting it to the dining staff. Platter chatters are available all over campus. One is in the front of the University Union and also in the Riverfront Center. &If we aren&t getting complaints then we assume that everything is fine,& Ewing said.As far as diversifying the eateries, they&re &working on it,& Ewing said. Sushi is now available in the Riverfront Center, as well as the Outpost. Ewing knows that new choices are a prevalent issue on campus for students and faculty alike. &Mother India is great,& said Steve Roach, director of Jazz Studies at Sac State. &I&d like more variety, I just don&t know what.& &I eat at Round Table just because it&s convenient for me, but I think more healthy eating, like maybe a Jamba Juice would be nice,& said Ashleen Chand, international business major. Students and faculty can access the dining service staff, make comments or offer dining ideas online at www.foundation.csus.edu.8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;8211;Josh Staab can be reached at [email protected]