Word: centrals
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Dates: during 1950-1959
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Student apathy largely prevents the Dining Hall Department from fully satisfying the undergraduates it serves. Few people ever bother to visit the Central Kitchen, the main bakery, or the various House pantries. But the opportunity is there, and the kitchen administrators welcome visitors. Tours through the food preparation complex--an enlightening experience to say the very least--will be given any group that contacts the Dining Hall management in advance. Members of the Student Council roamed through the kitchen this Fall, and most of them expressed amazement at the problems which the Dining Hall Department faces as a matter...
...operations of the Dining Hall Department alone illustrate a striking degree of coordination brought by years of experience. Take the Central Kitchen as an example. Serving nearly 6,000 meals per day, the Central Kitchen, jammed under Kirkland House, is a veritable beehive of activity from 1 a.m.--when baking of breakfast rolls begins--until well into the evening with the serving of dinner...
...Centrality poses many problems, in addition. Food must be transported far from the Central Kitchen, and then reheated on pantry steam tables before serving. Of course much savour is lost with the cooling, reheating, and subsequent sitting in the steam table or on the serving line. It is significant that the plans for the renovation of the Leverett dining area include proposals to prepare more food directly in the pantry. Leverett residents, at the tag end of the tunnel, have often suffered with less palatable food then other Houses due to the great distance from the Central Kitchen. Centrality intrinsically...
Outmoded design drops the efficiency of the Central Kitchen greatly. For example: approximately 2,000 gallons of milk are consumed daily in the Central Kitchen and its five connected House kitchens. However, there is no cold storage area large enough to hold this amount of milk, so deliveries must be made daily. Much manpower is wasted in cross-haulage between various storerooms--delivered foods may stay in one cooler for two or three hours until the next shipment arrives and then must be shifted to one of the two other small cold storage areas...
...keep pace with the times, the Dining Hall Department is likewise "exploring the possibility of redesigning other House dining areas." Plans have been tentatively drawn for Eliot House, and other studies will commence soon. The Central Kitchen itself will not expand in the near future, since the ninth and tenth Houses will have independent kitchens, but it may be partially reconstructed...