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HARRY DISHMAN
Sales & Service
603 Texas Ave. C.S. across from campus — 846-3316
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Parents Losing $$ Battle
For Offspring Education
THE BATTALION
WEDNESDAY, DECEMBER 19, 1973
Page 7
By RON BENTO
Kay Sanders, a pretty 17-year-old
cheerleader, will graduate from John
Marshall High School in San Antonio
one semester early. “College is where 1
want to be next semester,” she says
determinedly and excitedly. But,
almost as quickly as her shining smile
appears, it reverses itself and she says
disappointedly: “I’m afraid that that
would be a luxury I can’t have for the
present.”
All through school, Kay has been
an above average student with many
extra curricular activities to her credit
and although she could probably
succeed in college, she may be kept out
for economic reasons.
William B. Sanders, Kay’s father, is
a prominent pharmacist and drug store
manager for a large chain and because
of his salary, his daughter does not
qualify under the “need” category for
financial aid grants.
Though his earnings are substantial
($15,000 per year), he cannot afford
to put Kay through college just yet.
William Jr., a senior in finance at
the University of Texas, is under a
work-study program while Linda,
another daughter who is living at
home, is enrolled at St. Mary’s Univer
sity at Mr. Sanders’ expense.
“It’s costing $45 per semester hour
to put Linda through,” he says slap
ping a checkbook with his hand.
“That’s quite a sum every semester,
but 1 want her and Kay to make it
without working.”
With today’s skyrocketing costs, it
is almost impossible for a member of a
family with an average income to
attend college without some assistance.
According to R. M. Logan, director
of the financial aid office at TAMU,
approximately 6,000 students out of
the total 18,000-plus enrollment at
TAMU are receiving financial assistance
through the office.
“By the end of this year, these
students will have received more than
$7,500,000 in the form of scholar
ships, assistantships, grants, loans and
salaries for work-study programs,”
Logan says. Yet, relative to other
colleges throughout the country the
percentage of students receiving aid at
Texas A&M is slightly below the
average level, he adds.
Some schools depend heavily on
financial assistance programs to main
tain enrollment levels.
Spokesmen at Prairie View A&M
University report that 75-80 percent of
their students are on financial aid,
while St. Mary’s University, a private
San Antonio college, estimates
“roughly 85 percent.”
“Most of our students receive some
type of aid because our University’s
attendance cost ($75 per semester
hour), relative to other schools in
Texas, is high,” says a Trinity Univer
sity representative.
Hayward A. Moncrief, Brazos
County Service Officer for the
Veterans Affairs Office, says that cur
rently, under the G.I. Bill, veterans
with no dependents are eligible to
receive $220 monthly educational
assistance allowances if they are
attending school full time.
“This is available to vets for 36
months and at times they complain
that it is not enough.” Softly hitting
his desk with a closed fist, Moncrief
adds that he then firmly speaks to
them as a taxpayer: “ ‘The government
is paying you to go to school, not
party.’ 1 also tell them that smart
budgeting is of the utmost impor
tance.”
According to the Dec. 5 issue of
Army Times, “Nearly three million
veterans and servicemen have trained
under the current G.I. Bill since the
program was started June 1, 1966.”
Moncrief believes that this indicates
the program is successful.
But the current economic condi
tions of the country go beyond
affecting the financial status of college
students. Many potential college
students are hit hard and some, while
still in high school, decide not to
attend college at all.
These students are observing what
Business Week in the Sept. 23, 1973,
issue reports:
“The mismatch between graduates
and jobs looks less like a temporary
thing and more like a problem that will
plague the nation for years to come.
Though the economy is soaring, the
supply of educated young is still out
distancing demand.”
Lawrence Southwick, Jr., writing
for the April, 1973, issue of Review of
Social Economy, says that many
students opt for vocational education,
either as an apprentice or in one of the
two-year colleges.
“The foregone earnings as well as
direct costs are much lower for these
alternatives. At the same time,” he
continues, “the number of service
positions and occupations is rapidly
expanding. The resulting returns tend
to make this an attractive option.”
Another important consideration is
that in many cases this choice does not
rule out later continuation at a four
year college.
Reinforcing this trend is the
“Industrial Cooperative Training” pro
gram at Bryan High School.
“This is an on-job vocational pro
gram which permits the student to
pursue academic courses in the
mornings and involve himself with
on-job training in an industrial occupa
tion of his choice in the afternoons,”
says Gayle Todd, vocational supervisor
for Bryan Public Schools.
“These occupations encompass
hand manipulative skills, skilled labor,
repair work, mechanical pursuits, and
service work.”
The program is obviously attractive
and highly competitive since, according
to Todd, only 250 out of 400 student
applicants were admitted into the
program this year.
He adds that selections are made on
the basis of personal interviews, apti
tude and interest tests, attendance
records and previous grades. Screening
is necessary as “vocational education is
socially more acceptable than a few
years ago.”
I. A. Ghazalah and Svetozar
Pejovich from Ohio University, write in
the October, 1973, issue of Review of
Social Economy, that vocational and
technical training programs update and
upgrade the supply of labor services
and “promise to yield positive benefits
not only to the individual trainee but
to society as a whole.”
“Furthermore,” they write, “tech
nical and vocational education can
contribute to the long-run solution of
poverty by increasing the potential
earning power of those at the lower
income scale.”
Some high school students, on the
other hand, are attracted into some
branch of the military service—usually
the Air Force—as an alternative after
high school.
Sgt. Tony Stigliano, supervisor for
the Central Texas Recruiting district,
says that the Air Force, now more than
ever, is a vocational type service and
that the reason why more people do
not join is because “no one under
stands the military and what it has to
offer.”
Aptitude tests are given and appli
cants are placed according to their
scores and interests. The great majority
of jobs and skills the Air Force trains
men to perform can be used in civilian
life, but a retention rate of 56 percent
indicates that many young men join to
find a career and they do.
All these options stemming from
youths and their middle-income
parents’ difficulties in financing educa
tion will continue to be popular until
more money is available.
“With money relatively scarce and
the prime r.ate at 10 percent, not many
banks find the student loans attrac
tive,” says a spokesman at the Bank of
A&M.
And so it goes— a continuing maze
of complications. The cost of educa
tion continues to rise along with every
other service or product. Why?
Southwick proposes his theory in
the previously mentioned article:
“During the decade of the 1960s,
the higher education industry
expanded at a rapid rate, more than
tripling its gross revenues. As the
expansion of students occurred, a lag
in production of the factors of produc
tion resulted in the bidding up of the
prices of the entire system.”
And what can we look forward to?
Some economists believe a severe
recession is due.
Energy
(Continued from Page 4)
day are used to provide electricity
during the night and on days when
there is no sun. The home can easily be
converted to the public utility
company in the event of a long string
of dreary days.
“A typical three bedroom home
can be equipped with solar collectors
and ancillary heating equipment for
about $3,000.”
Projects such as this one and
increased nuclear power research for
use as energy sources are needed to fill
the energy needs of the world, let
alone the country.
Dr. Gramm commented, “There is
not a fixed supply of energy in the
world. Technology is constantly
changing. The free market system
responds by finding other sources of
energy. If we will allow it to work,
creative individuals will enter the
market and innovate new methods of
providing energy.”
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EVENING SPECIALS
SUNDAY
TOSSED GREEN SALAD
from the salad bar
BEEF STROGANOFF
bits of U. S. Choice beef simmered in a rich
sauce of spices, mushrooms, sour cream, and
wine and served over
EGG NOODLES
GREEN VEGETABLE
HOT BREAD and BUTTER
.95
MONDAY — Two Great Specials
SOUTH OF THE BORDER
BUFFET
Enjoy the atmosphere of Old Mexico and a fabulous
view —■ Never to be forgotten—
$3.50
pre-school children — $1.25
or
Fresh Green Salad from the salad bar
BAKED BREAST OF CHICKEN
served on a bed of Tower Special Rice
with chef’s own wine sauce
Green Vegetable
Hot Bread and Butter
$3.95
TUESDAY
GARDEN SALAD
from the salad bar
CHAR-BROILED HAM STEAK
with pineapple ring
YAM PATTIES
with orange sauce
GREEN VEGETABLE
HOT BREAD and BUTTER
.25
WEDNESDAY
TOSSED GREEN SALAD
from the salad bar
GRILLED CALF LIVER
with sauteed onions
CHEF’S SPECIAL POTATO
GREEN VEGETABLE
HOT BREAD and BUTTER
$3.50
THURSDAY
FRESH SALAD GREENS
from the salad bar
SHISH KEBAB (U. S. CHOICE BEEF KEBAB)
served on a bed of
TOWER SPECIAL RICE
with rich sauce of wine and mushrooms
BROILED TOMATO
with Parmesan cheese
HOT BREAD and BUTTER
LET US TRADE BOOKS...
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.75
FRIDAY — Two Great Specials
FRESH SALAD GREENS
from the salad bar
CHOICE CUTS of CHAR-BROILED TENDERLOIN
served on a bed of
TOWER SPECIAL RICE
with a rich mushroom and wine sauce
BROILED TOMATO
with Parmesan cheese
HOT BREAD and BUTTER
.75
And
GARDEN FRESH SALAD
from the salad bar
LOUISIANA SEAFOOD CREOLE
made with shrimp, crabmeat, mushrooms and
spices blended together and served on a bed of
FLUFFY RICE
GREEN VEGETABLE
HOT BREAD and BUTTER
$3.95
SATURDAY
CRISPY GREEN SALAD
from the salad bar
CHOICE PRIME RIB of BEEF AUJUS
cooked to perfection
CHEF’S SPECIAL POTATO
BROCCOLI
with Hollandaise sauce
HOT BREAD and BUTTER
OPEN EVENINGS — 6:00 p. m. - 9:00 p. m.
7 days a week
DAILY NOON BUFFET
11:00 a. m. - 1:30 p. m. — 7 day a week
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TEXAS A&M UNIVERSITY
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