我校是一所理工科大学。全校有学生食堂六个,有近二万余人的用膳,学生食堂在改革的形势下,实行经济包干,单独核算。学生各食堂的膳食供应有“学生快餐”、“大锅菜零售”、“点菜现炒”三种供应方式。“点菜现炒”当然营养、口味丰富得多,但只有很少一部分学生吃得起。“大锅菜零售”供应量比较大,可根据经济条件、口味选择余地比较大。“大锅菜零售”是学校膳食的主要供应方式,低档菜占20～30％,中、高档菜占70～80％;缺点是一只菜,营养不容易搭 My school is a science and engineering university. The school has six student canteens, nearly 20,000 people in the meal, the canteen in the reform of the situation, the implementation of economic planning, separate accounting. Students canteen meal supply of the “student fast food”, “cauldron retail”, “a la carte fried” three kinds of supply. “A la carte now fried,” of course, nutrition, taste much more rich, but only a very few students can afford to eat. “Cauliflower retail” relatively large supply, according to economic conditions, taste more choice. “Cauliflower retail” is the main school food supply, low-grade dishes accounted for 20 to 30%, medium and high-grade dishes accounted for 70 to 80%; drawback is a dish, nutrition is not easy to take