Susan Aiello
David DiSarro
English 104
April 2, 2009
Research Proposal
Title:
Lafollette Dining: Behind the Scenes
Rationale and Purpose:
I chose this subculture because of it being so close to where I live. Having the Buffet being right downstairs from my room makes it that much easier to get to and observe. On top of that, I can get dinner while I am there. Also, the fact that I am an insider has been a huge factor because it makes it easier for me to interview the employees because I know them on a more personal level. Ever since I started working there, I have been able to find out more information behind the scenes of the different rules, rituals and behaviors then I would have otherwise as an outsider.
The purpose of my research is to inform others on my subculture and to know what it is like to be apart of the subculture. I want to give my reader’s an idea of the pros and cons many of the employees face within the subculture and what they do on a daily basis.
Contribution:
All together from my research, observations, reflections and interviews, I hope the community develops a better understanding of what goes on within the dining halls and eventually venture out and try some of the different dining services on campus. Not only venture out and try the different food, but maybe develop an interest in working at one of the dining facilities here on campus. I also hope that all the stereotypes and misconceptions that people have will no longer exist and that they will be able to see a different side of Ball State dining that they didn’t know before.
Research Question:
Ever since the beginning of my research process, I have been geared towards getting rid of the stereotypes associated with the Americans Buffet in Lafollette. As I conducted more interviews and observations, I began to notice that within the subculture there are many barriers between the employees, as well as, physical barriers. Not just between student and non-student employees, but between non-student and non-student employees as well. This led to my research question, which is what goes on behind the scenes that outsiders are not aware of and how do physical barriers affect relationships amongst employees?
Hypotheses:
Already, through surveys and interviews, I have found that Ball State students have many stereotypes and misconceptions towards Lafollette dining such as unhealthy food and the food is not sanitary. I expect and want to find more information on the Health Department, how Ball State abides by the Health Department’s rules and who is ultimately in charge.
Literature Review:
When I first began my research, I had a hard time finding academic research because my topic was so narrow. I was trying to find information regarding Ball State dining, which did not bring up any information. Eventually, I broadened my topic to campus dining and researched different topics within that topic such as food preparation workers, chefs, dining halls, health violations, etc. After finding all of my sources, I have found a connection between some of my academic and nonacademic sources. That is why I chose to organize my research topically.
An article from the Daily Newspaper, Ball State U. dining services give 75-cent raise to employees, talked about how the number of students working in the food dining industry has significantly increased since the year before and this was due to the seventy-five cent raise given to dining hall workers. Currently, student employees make $7.05 compared to non-student employees who make up to as much as $12.30 an hour. So in the end, Ball State Dining is saving money because the more students being hired means there is less of a need for non-student employees. They are getting more for their money. This brings me to the debate of student versus non-student employees.
At the University of Maryland, the Residence Hall Association was trying to encourage Dining Services to hire more student employees and give them priority of non-student employees. Dining Services told them if they did have enough student employees, they would eliminate the non-student employees. I liked this article because it directly relates to my subculture and the employees within the Buffet. If student employees were to take over, many non-student employees would loose their jobs, but at the same time it would save the University money. After talking with one of my informants, who is a non-student employee, she suggested that there is some envy towards some of the student workers. Also, since many of non-student workers have been working at the Buffet longer, they feel like they have more of an authority over the students and that is the reason why they tend to treat student employees unfairly. This explains the barriers that the employees face within my subculture.
The Buffet is very diverse and there are many cultural differences amongst the employees such as race, gender, age, etc. An article I read, West Virginia U. dining halls teach student workers life lessons, focused on the employees and their reasons for working there. I have found through my surveys that many students at the Buffet who are currently working there said that they are working in Lafollette because of its convenience and location and it is the same reason at the WVU. It is also a great way to meet a diverse group of people as well, which I know many of the students here on campus have developed several friendships just by working at Lafollettte.
Description of Community:
Like I mentioned earlier, my subculture is a very diverse group. Not only are there employees of different ages, but different sex and race as well. All who work together to help prepare, clean, cook, and cut food for Ball State students. There are over 125 employees that work for Lafollette Dining alone and that just includes student employees. Each day, a new student is added to the employee’s list. As an employee, there are certain rules, rituals and behaviors that must be followed. Most employees have some sort of training that they had to go through prior to being an employee. All employees are required to look alike. They must wear black pants, black shoes, red shirt, a hairnet and name tag.
Placement in Culture:
At the beginning of second semester, I was looking at my subculture from an outsider’s point of view. I had many stereotypes and preconceptions towards Lafollette dining, but once I actually started working at the Buffet, I became to see the Buffet from a different perspective. I found that the more I worked the more I became part of the subculture. Up till now, I have been able to develop personal relationships with most of the employees and I have developed a good idea of how things work. Not only from working there, but also from the interviews I have conducted with some of the employees, surveys that I have sent out, and many of observations.
Interview Questions:
When conducting my interviews, I chose to interview several of the employees who currently work in the Buffet. By interviewing informants within my subculture, it has helped me to gain a better understanding of what they do on a daily basis and their beliefs regarding the Buffet subculture.
1. How long have you been working at the Buffet?
2. Why did you choose to work at the Buffet?
3. What training or education is required to work at the Buffet?
4. What do you like most about your job?
5. What is the hardest part about your job?
6. What stereotypes do you think are associated with the Buffet?
7. How do you feel about student versus non-student employees?
8. Do you think the Buffet has a healthy selection of food?
9. What are some regulations and rules that must be followed as an employee?
10. What assumptions and preconceptions are there towards the Buffet?
Procedure:
So far, I have conducted several interviews and surveys that has helped me develop a better understanding of my subculture; however, I still plan on interviewing several more informants and I also hope to find more academic sources to help support my research question. Once I have finished with all of my findings, I think I will be more equipped and have a better understanding of my subculture to complete my mini-ethnography.
