Business Masters student, William Harris Acheson, who lives in David Russell Apartments on Buchanan Gardens, contacted the Citizen over a shock rise in the cost of meals at the residence's bistro.
"It is crippling their already struggling business,'' he claimed.
"I have written a letter on behalf of myself and fellow students to the manager, but have yet to get an answer. They obviously don't care.''
In the letter, the Masters student — who will be leaving St Andrews at the end of August — warned staff he and his fellow students would boycott the bistro.
He told the Citizen: "I explained to the management in my letter that my dinners throughout the year used to cost anywhere from £3 to £3.50.
''Last week, a meal of salmon, potatoes and peas — which has been on the menu for the entire year — cost £7 when I went to the cash register, although I received a discount to £6 because I am a student.
''My colleagues and I have been loyal customers of the bistro for the past nine months, myself coming in on a daily basis.
"I spoke with the reception at DRA about the sudden 100 per cent increase in cost and they said it was the calibre of meals being served.
"However, salmon, peas and potatoes has been a regular meal since September.
"Perhaps Jamie Oliver is cooking the salmon although I certainly haven't seen him around here!''
Mr Acheson, who blamed the price rise on "greed,'' accused the university of "slapping a draconian fine on loyal students in the interests of lining its own pockets.''
He said that nowhere in the history of the western world in the past 50 years had the price of bread gone up by 100 per cent in one week, and added in the letter: ''Your meals seem to, though the calibre is still the same.''
He also warned that the price increases would further damage "the struggling bistro'' and upset students.
Outgoing president of the Students' Association, Alex Yabroff, said the students' concern was legitimate and an example of "the often correct dissatisfaction'' with residential catering.
Calling on the university to examine ways to improve catering provision for students by integrating choice and affordability into their meals structure, Mr Yabroff suggested it was time to enable those who might have to attend lectures a distance across town from their residences to eat in other places during the day.
"Students should not be punished by the legitimate need of the university to generate higher levels of income during the summer trading season,'' he added.
No comment was available from the university.