Feb. 8, 2017 | The Reflector

Page 1

CMYK

THE OFFICIAL STUDENT NEWSPAPER OF THE UNIVERSITY OF INDIANAPOLIS

VOL.

95

I S S UE 6

FEBRUARY 8, 2017

UIndy professors speak out against cheating By Erik Cliburn OPINION EDITOR Academic dishonesty and cheating affect every school, whether elementary, middle, high school or college, and the University of Indianapolis is no exception. In an informal poll of 109 UIndy students conducted by The Reflector, 27.8 percent admitted to cheating of some sort during their time at the university, while 67.6 percent admitted to having cheated while they were in high school. A related 2009 study in the psychological academic journal “Ethics & Behavior,” states that nearly 82 percent of college alumni have admitted to cheating or plagiarizing at some point while working toward their undergraduate degrees. According to Interim Executive Director of Ron and Laura Strain Honors College and Associate Professor of History Jim Williams, when a professor has to pursue a case of cheating or plagiarism it goes beyond just a simple punishment and often creates a large amount of extra work for the professor. “It’s up to each professor to what extent they want to pursue a case of plagiarism,” Williams said. “There is disincentive on the side of faculty for doing so, to some degree, because there is a fair amount of paperwork and hassle involved with not just processing the plagiarism case, but also working with the student one-on-one through it. When you see it as a professor, you sort of get this sinking feeling and say, ‘This is going to take a whole other five to 10 hours of my life just working on this one case.’” Williams believes that plagiarism and cheating in college set up a mindset for some people that allows them to be dishonest in their lives and careers after college. He said, however, that the mindset is something that can be stopped while in college, if handled properly. “I’m of the opinion that this [college] is the one place where we can begin to sort of chip away at a culture that leads

to so many problems down the road for people, where they think it’s OK to take from somewhere else and pass it off as their own,” Williams said.“You read these horrifying cases of people who go on and get their Ph.D., and they’ve plagiarized that [work], or they write their resume or their CV [curriculum vitae], and they’ve plagiarized pieces of that. You see fraud committed at banks, and you’re thinking, ‘How could someone be that dishonest? How could they do that?’ The truth of the matter is that a lot of that behavior has already been built into them, because they have been doing it all along. So college is one of those places where we can sort of arrest that while a person is still developing.” Associate Professor of Sociology Amanda Miller and Williams both said they have seen about two cases of plagiarism each year in their own classrooms since they began teaching at UIndy. Williams said that people who plagiarize often do not think about the effect that it has on others, including the author of the work or the other students in the class. “If people steal something from the Internet, they don’t think about the impact that has on the person who created that [work] in the first place,” Williams said. “And they certainly don’t think about their fellow student who—an example I give in my intro courses—stayed up until four in the morning hopped up on Red Bull banging out a really bad, C minus paper, but they did it. They suffered, they turned in a crappy paper, but it’s their own. So why should they [the plagiarizing student] get a better grade, or equal grade or any grade when all they did was download something from the Internet and pass it off as their own? I see that as stealing a grade from the student sitting next to them.” Professor of History and Political Science James Fuller said that he ran across one of the strangest cases of plagiarism he has ever seen while working as a teaching assistant. “When I was early in my career, I was

a teaching assistant for a professor who had assigned this paper to the students and I had to grade it,” Fuller said. “I started grading it, and portions of it seemed really familiar, and I thought, ‘What is this?’ It turns out the guy had plagiarized from a book written by the professor who taught the class. I brought it to him [the professor], and he said, ‘I don’t know whether to be flattered or dumbfounded.’” According to Fuller, buying academic papers online has become a prevalent problem in today’s world of teaching. He said the Internet makes cheating easier and more tempting, but also easier for professors to catch cases of plagiarism. He said that to do a “good,” thorough job of plagiarism, without being caught, a student has to put in almost as much work as it would take to actually write the paper. “I just didn’t realize how much of it [buying papers online] was going on until I started catching it,” Fuller said. “And what’s interesting to me—it’s kind of ironic I guess—is that of the people I have caught buying papers, they’ve bought papers that I would consider a C level at best. You’re not even buying good papers. I mean if you’re going to buy a paper, buy a good paper. They are just really lousy. So even if I had just graded them, it wouldn’t be more than an average grade at best.” Williams believes that students often cheat or plagiarize because they have no particular interest in the subject matter of that particular course. Miller said the main reason students cheat is that they do not manage their time properly or underestimate the amount of hard work needed to complete an assignment. “I think students cheat because they don’t know how to manage their time well,” Miller said. “They don’t allot the proper amount of time for an assignment, and then they get panicky at the end, when they realize this isn’t something that can be accomplished in one night. I also think sometimes they look at what a professional

reflector.uindy.edu

HAVE YOU EVER CHEATED WHILE AT UINDY?

72.2% SAID NO

DID YOU CHEAT WHILE IN HIGH SCHOOL?

67.6% of the

participants said YES.

HAVE YOU EVER BEEN CAUGHT?

16.5%

out of

have been caught

72.5%

of the respondents have cheated at some point

> See CHEATING on page 3

Graphic by Juliana Rohrmoser

New dining service offers a fresh food approach

After taking over on Jan. 20, Quest Food Management Services starts their first year off by providing students with new food options, renovated main dining hall By Maia Gibson FEATURE EDITOR HEARTH

GRILL

PICANTE

QUEST FOOD MANAGEMENT SERVICES cafeteria layout

CRUST

HARVEST

GOOD GREENS

CRAVE

HEMISPHERES

BREAD & BOWL

The University of Indianapolis announced in September of 2016 that it was searching for a new food service management company. On Jan. 20, it was publicized that UIndy had hired Quest Food Management Services to oversee dining. For the past year and a half, UIndy had been running the dining service under UIndy Dining Services LLC, following 40 years of being run by Polk Food Services, Inc. The decision to seek out a management company was made when UIndy realized that it did not have the structure or knowledge needed to run dining, according to Vice President for Student and Campus Affairs and Dean of Students Kory Vitangeli. “We weren’t sure when we first took it over whether it was going to be a long-term venture or not,” Vitangeli said. “One of the things we first realized was that we didn’t have a lot of the back-end infrastructure that’s needed with some of the online menu planning, [and] the nutritional information. We just were not experts at running food service. So when we kind of realized the depth of what was needed in terms of infrastructure, we decided that it would be better with a company that had experience in college and university food service.” Before starting the search, Vitangeli held forums to gather feedback from faculty and students. UIndy then drew up a request for proposal and sent it out to food service companies that serviced higher education dining facilities. Representatives toured UIndy’s facilities and

*NOT TO SCALE Graphic by Melvin Mendez

submitted bids based on their criteria. Administrators from UIndy visited and ate at the venues serviced by the companies, talked to management and administrators and assessed the philosophy of the food services before coming to their decision. Quest was chosen because they met all of UIndy’s needs, Vitangeli said. “We were looking for a company who across-the-board was able to provide quality customer service, satisfaction and value in terms of food, but food that people really felt was fresh, quality food,” Vitangeli said.“We felt like [Quest] was a good fit. We wanted a company that had a similar philosophy to the university in which they operated like a family; they listened to students and staff and were

open to feedback.” Quest began working with the UIndy dining staff and implementing changes on Jan. 2. According to General Manager Derrick Stevens, there was a lot of work to be done at first. “It [the transition] was a welcome challenge,” Stevens said. “There was a lot to do very quickly in order to make a quick impact with the student body. I know they weren’t fully satisfied with what they had before, and with most everybody knowing that we were a management company coming in, the reaction, the reward, had to be instant.” Quest takes a fresh-food approach to dining, according to Stevens. He said that Quest uses fresh, in-season food

whenever possible. If the food is not in season, it’s fresh-frozen, and if it is canned, it is canned in water as opposed to syrup. Quest also made some physical changes to the main dining hall. “We added the monitors as an easier way to see the menus for the stations,” Stevens said. “We upgraded the lighting in there [the cafeteria]. It’s much brighter than it was before. We’ve also utilized all spaces available for options.” The changes go beyond the cafeteria. Stevens said that Quest has been updating and adding to The Perk I, II and III and the dining options in the Health Pavilion. “[The Perk I, II and III are] getting a refresh to become more aligned with main market Starbucks, so they’ll follow

the same specials, trends, sizes and all that good stuff,”Stevens said.“The coffee shops in the library and the Health Pavilion are being upgraded, with better grab-n-go options. In the Health Pavilion, we’ve also brought on a partner of ours, Sushi Boss. They roll fresh sushi to order. It’s a really good concept [and] another option.” Senior experience design major Tori Howell noticed the changes immediately. “During my freshman through junior years, it [the food] was pretty much the same,”Howell said.“The really big change happened now. I’m liking the taste of the new food better than the old food.” Being a vegetarian, Howell has a limited number of food options. She appreciated that UIndy Dining Services LLC was trying to be inclusive of vegetarians, she said, and hopes that Quest will be as well. “I did appreciate that they [UIndy Dining Services LLC] always had veggie burgers available,” Howell said. “They always had tofu for the stir fry, which was really nice. I really liked that they had all the food labeled, because I could approximate if it had meat in it by the name.” Howell hopes that Quest will offer more vegetarian, gluten-free and other restricted diet options within the cafeteria and will label them as well. Quest has been receiving feedback from students, and is working to implement the changes asked for, Stevens said. They are bringing back wing Fridays and providing a fish option every day for lunch and dinner, at the request of students. They also reintroduced the to-go box procedure, after hearing from students. “The to-go box procedure was originally a small hiccup,” Stevens said. “We

> See FOOD SERVICE on page 3


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.