Word: departmentalizing
(lookup in dictionary)
(lookup stats)
Dates: during 1950-1959
Sort By: most recent first
(reverse)
In addition to budgetary considerations, the Dining Hall Department is hampered by poor public relations. The Student Council evaluation of the College dining halls, written by D. Dwight Dogherty '59, deemed the lack of publicity as the greatest problem of the kitchen authorities. Dogherty suggested hiring a full-time public...
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...
Without student encouragement, the Dining Hall Department has full justification for not experimenting extensively with new dishes or combinations. More surveys might help the situation somewhat, but the initiative for kitchen-undergraduate rapport must come from the students themselves. House committees might consider polls or tours as worthwhile activities, and...
The day-by-day 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...
Menu planning is a long, involved task, starting as much as two months before the meal is served. Proposed menus must receive the approval of the director of the Department, and must be planned so as not to overstrain the production facilities. Baked potatoes and roast pork, will not usually...