Luann Adams has worked as a secretary for Iowa State for the past 16 years, but as speculation surrounding ISU Dining’s privatization continues, she is concerned about the future of her job.

“I’m planning to be optimistic,” she said. “I know what kind of work we do and how well we do it. I think we can survive this.”

Should ISU Dining be privatized, Adams said she would try to find another position within the university.

“I won’t go to the private company,” she said. “I will stay with Iowa State. I’ve been here too long to go somewhere else. There is a certain affinity here, maybe a little loyalty.”

ISU Dining Director Jon Lewis said he will resign from his position Oct. 31 to become director of dining services at Ball State in Muncie, Ind. Todd Holcomb, associate vice president for student affairs, will serve as interim director until a replacement is hired.

Lewis said several factors contributed to his decision to leave ISU Dining.

“Sure, [privatization] certainly came into the play in my decision making,” he said. “[Officials at Ball State] contacted me and I decided to pursue it.”

Robert Knight, ISU Dining manager of food services, said keeping his position is his top priority.

“I want to keep my job – that’s the bottom line,” Knight said. “I want to feed my family.”

Lewis said he hopes the ISU Dining staff accepts his departure.

“I think they understand [my decision], and it’s the best staff I’ve ever worked with, and I think they’ll make it through this challenge,” he said.

Knight said he has worked for ISU Dining for five years and has a total of 21 years of experience in the food service industry. He said ISU Dining could compete with ARAMARK, Sodexho and Chartwells, the three companies that have submitted proposals to assume control of university dining and catering services.

Although Knight says he feels distracted from the potential privatization, Knight said he is still conducting his everyday tasks as normal.

“That is what makes this whole process difficult,” Knight said. “I’ve been trying to stay focused on my staff, my customers and the product and quality of service we’re doing.”

Holcomb said it is difficult to tell whether any staff changes would be made, as the outsourcing proposals have not been received.

“I think it’s important to have a director with a presence or a mind to calm individuals down and lessen their fear,” he said.

Lewis said his family is supportive of his decision to leave Ames.

“They’ve accepted it well. The good thing is my son was recently accepted at Purdue and that will work out very nicely,” he said.

Adams said she knows her job is safe until June 2006 and remains optimistic that ISU Dining will not be eliminated.

“I don’t want to worry about it, worrying doesn’t get me anything,” she said. “We’ll just have to see what happens.”