Fayoum University President Visits the University Hostel for Female Students
Prof. Ashraf Abd El-Hafeez, Acting President of Fayoum University, accompanied by Prof. Khaled Atallah, Vice President for Education and Students Affairs, and Prof. Mohamed Essa, Vice President for Postgraduate Studies and Research Affairs visited the university Students Hostel for females. The visit came in the framework of Fayoum University's keenness to provide outstanding service to students who live there during their study. It was attended by Mr. Ayman Helba, Assistant Secretary-General of the University for Financial Affairs, Dr. Wael Toubar, Coordinator of Student Activities, Mrs. Fayza Hejji, General Director of the University Hostels, Mr. Hesham Ragab, General Director of Youth Welfare Administration and a number of journalists.
Prof. Ashraf Abd El-Hafeez clarified that the visit is a regular visit by the university administration to inspect the quality of service provided to students residing in university hostels.
Additionally, he pointed out that the female students' hostel has obtained the ISO certificate last year, which emphasizes its excellence and application of health standards for the quality of food with adequate accommodation. He added that the University is doing more to provide all the comforts for its students.
On the other hand, Prof. Khaled Atallah suggested that female students of the university hostel hold elections among themselves to select 20 students and set a day for each of them to supervise the work of the kitchen and preparing meals and making observations. He added that satisfying the taste of 3500 students is not easy and requires a lot of effort and diversity in the selection of foods to satisfy all tastes,
In the same respect, he pointed out that each student pays 250 pounds as a monthly cost of staying in the university hostels. While the actual cost of student residence in the hostel for just nutrition is 1400 pounds per month.
Above all, Mrs. Fayza Hejji confirmed that the receipt of food stuffs and poultry is through nutrition specialists and veterinarians with a high level of experience and based on high health standards.
The attendees inspected the accommodation rooms, kitchen, and the preparation of meals. Then they ate with students and listened to their suggestions.

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