Word: director
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Dates: during 1950-1959
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...film is used to introduce a problem or situation which the students then discuss. "We try to take the students as close to actual reality as we can," says George W. Gibson '31, director of the division...
Certainly there are exceptions to the assistant director's claim, "We are using our manpower 100 per cent efficinetly." Why should two women in the Freshman Union automatically dole out two pats of butter to each and every student? Must an employee be paid $1.30 per hour to stand idly behind a coffee urn waiting for an occasional order? Progress is being made in this direction, however, as a study is currently underway to assess the efficiency of workers within the Department...
...omnipresent dollar squeeze also determines, to a very large extent, what foods can be served. "Cost considerations are not the main factor involved in menu planning," the Dining Hall director states, "but they play a very important role in our considerations." Expensive meat cuts at dinner will be counterbalanced by less costly foods served at other meals--the cost of a roast beef dinner may be offset by goulash, chop suey, or some other inexpensive dish...
...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 relations director, but this suggestion, although aimed in the right direction, has definite drawbacks. The wages paid another official in the hierarchy might better be spent in research or in sauces for the turkey...
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 be served together, since the various kitchens simply do not have sufficient oven capacity for such a load...