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...genial German chef Hermann Freidanck, 54, the carrier's food-and-beverage director. Serving 55,000 meals a day--he has won dozens of awards for the way he accomplishes it--Freidanck does not exactly rely on ordinary caterers. "Our business is flying a tube from A to B," he says. "The in-flight experience is what the customer is choosing...
...Cole did, which will be very difficult.”Badaracco and O’Brien did not respond to repeated requests for comment yesterday, and Crittenden’s assistant said he was out of the office and unavailable for comment yesterday. —Staff writer Victoria B. Kabak can be reached at vkabak@fas.harvard.edu...
...involved, so my understanding of it was there wasn’t much contention over it,” Petersen said. “I don’t think students could imagine Lamont any other way than 24/5, except maybe 24/7.” —Christian B. Flow contributed to the reporting of this story. —Staff writer David Jiang can be reached at djiang@fas.harvard.edu...
...gain a lot,” Nelson said after the meeting. “It’s a lot of planning and decision-making but it’s something that doesn’t give you 200 years.” —Staff writer Victoria B. Kabak can be reached at vkabak@fas.harvard.edu...
...Motley said. “If it is in fact true that there are ‘poverty wages’ for these workers, then I don’t think anybody in our club would disagree with this.” —Staff writer Christian B. Flow can be reached at cflow@fas.harvard.edu...