Are CNU’s New BTL Cafeteria Changes Serving Students Well?

In the summer semester of 2025, the Built-Transfer-Lease (BTL) dormitory cafeteria at Chonnam National University implemented a significant change to its dining system. The former self-serve buffet system, which provided only one menu option, was replaced with a staff-distributed meal system offering two menu options served in set portions. However, despite the cafeteria’s intent to enhance student satisfaction by providing diverse meals, it has sparked mixed reactions over the new system from students. In this article, the Chonnam Tribune takes a closer look at the motivations behind the change and how the cafeteria is working to adapt the system based on student feedback.

Key Intentions of the New System
Under the previous self-serve system, students could choose their own portions but had limited menu variety, receiving only one meal option. To improve the dining experience, the cafeteria introduced a fixed-portion system that allows them to offer two menu options each day. This change aimed not only to improve nutritional balance but also to better manage ingredients and costs.
When asked about the primary reason for implementing the new system, a cafeteria staff member emphasized that the core goal was to enhance student satisfaction by improving the quality and diversity of meal. “Previously, when expensive menu items were offered, some students would take too much, and that made it difficult to maintain menu variety,” he explained. The staff also stated that the goals of the change have been achieved, citing student satisfaction survey. According to recent feedback surveys, student satisfaction with the new system has slightly increased – rising from 4.11 last semester to 4.18 this semester on a 5-point scale.

Student Frustrations with the New Experience
Although the new system aimed to improve student satisfaction, not all students have welcomed the change. One of the most common concerns has been portion. Some students reported that the fixed portions left them feeling unsatisfied, particularly those who rely on the cafeteria for their main meal of the day. Min Thet Thet Khin (Freshman, Dept. of Natural Science) said, “I often have to ask for more food because the initial portion is just not enough. I miss the flexibility of the buffet where I could serve what I needed.” Students have also pointed to longer waiting times during peak lunch hours as a growing inconvenience. “I used to finish lunch in about 10 minutes. Now, I sometimes wait over 15 minutes just to get into the cafeteria, and I’ve ended up skipping lunch because of my tight class schedule.” shared Khin Thet Myat Noe (Sophomore, Dept. of Biological Science and Technology). These complaints have sparked conversations about whether the new system truly improves the dining experience.

Suggestions and Staff Response
In light of the criticisms, complaints were posted by students through the dormitory website, mostly centered around portion sizes. Many students expressed dissatisfaction, stating that the fixed portions often left them feeling hungry and unsatisfied. In response, the staff mentioned, “We received a lot of complaints at first, and most of them were about small portions, so we replied to each student and informed them that they could always ask for more food.” The cafeteria has also been closely monitoring peak times to improve the speed and efficiency of food distribution during busy hours. While no major operational adjustments have been officially announced yet, the staff indicated that they are actively reviewing feedback and exploring ways to make the system more adaptable to student needs. These ongoing efforts suggest a willingness to listen and improve the new system.

A Need for Continued Dialogue
The implementation of the new BTL cafeteria system was intended to enhance student satisfaction by improving meal quality and menu variety. While the change has addressed certain issues from the previous system such as food waste and limited meal options, it has led to another concerns about fixed portion sizes and waiting times among students. Although cafeteria’s effort to resolve such grievances helped clarify the new policy, many students still feel that their concerns need to be reflected in future improvements. Establishing a stronger feedback system and promoting two-way communication between the cafeteria and students will be essential to building trust and long-term satisfaction. Moving forward, it is important for the cafeteria to keep listening to student voices through regular surveys and open forums. By actively incorporating student feedback, the system can be refined to better align with the needs and expectations of its primary users — the students themselves.

By Zuly Moe, Reporter