MUNCIE, Ind. -- For Betty Hays, the days when iced tea and hot chocolate were major productions are gone. Newer ways of food preparation have made residence hall dining choices as varied as the clothes people choose to wear today.

Hays was working for Residence Halls Dining Services when the Woodworth Halls kitchen opened in 1956 and when that same kitchen was renovated in 1994.

In 1956, the dining halls prepared the same menu for everyone. Today, the menu varies from the hamburger diet to the vegetarian meal, with a lot of choices in between.

“Today, students are much more knowledgeable about food. They are really interested in wellness,” Hays said.

Hays, assistant director of personnel, marketing and administration for Residence Halls Dining Service, retired Aug. 28 after 42 years in various positions with the dining service.

“The thing I'm going to miss more than anything is my Ball State family. It is like a family,” Hays said. “But the person who is going to replace me is really good.”

“It's going to be tough to fill Betty's shoes because she's done such an excellent job,” declares Karen Adkins, the new assistant director. “I'm thrilled to be able to replace her, though it's going to be a different change of pace for me.”

“I'm going to miss working with all the people,” Hays related with some sadness. “I really enjoy getting to meet and know so many young people. They keep me feeling and thinking young.”

Because of people like Betty Hays, the dining service has become more student-oriented and more user-friendly, trying to meet the needs of a divergent student population.

One important change is the flexibility now offered for student workers. At one time, a student had to have a time block to work in the dining halls. For instance, a student worked from 2 to 4 p.m. everyday. Now, there may two or three students filling that time slot on varying days.

When Hays moved to the personnel side in 1964, there were about 500 student workers. Today more than 1,000 student employees staff the various dining halls and snack bars around campus.

Students working for the dining service gain primarily in two areas. First, they learn to handle responsibility. Second, they learn how to manage their time.

Rather than being the old-fashioned service with set periods for breakfast, lunch and dinner, the service opens at 6:30 a.m. and stays open until 9:30 p.m. Some of the snack bars are even open until midnight.

Another big change has been from the set menu to more a la carte menus. The menu has changed from providing things that others thought students should eat to providing things they will eat.

At one time, there was one menu for the campus. Today there are 36, thanks in part to the computer and the swipe card.

“Students are in such a hurry. They have such a time crunch today. So we try to be user-friendly,” Hays said.

With a swipe card, students can eat at any of the campus facilities. They can even get what they want and head back to their rooms for studies or computer time.

“Students can pick out what they want, swipe their cards, and go. They get so much more value for their money today,” Hays said.

Hays also fondly recalled her days in quality control. At one time, recipes were written on paper towels.

“One time, I ran from one dining hall to another to collect brownies. Then I headed through the tunnel between Lucina and Elliott with a basketful of brownies for staff to taste.”

As for the immediate future, Hays said, “I want to spend some quality time with my granddaughter and my new grandson.” Hays also plans to spend time with her husband Richard who retired last year from Burris.

She also plans to spend some time writing skits and short stories, and she has some projects planned for around the house, including a flower garden.