Word: foodes
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Dates: during 1950-1959
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...seconds on meat? To serve 2,200 dinners, the Central Kitchen will usually order about 2,000 pounds of meat. Without additional servings, the amount purchased might be cut by as much as 15 per cent--with a corresponding reduction in rates. On the other hand, the quality of food might be upgraded...
Apart from the budgetary angle, the Dining Hall Department is engaged "in a continuous search to serve better food," a quest which many undergraduates believe does not exist. Since July 1, the University's "meat standards have been upgraded," according to dining hall magnates. An official University inspector checks all meat before purchase, and marks satisfactory pieces with a special stamp. No beef carcase or gross of turkeys can enter any of the University's kitchens without the stencilled mark of approval...
Tucker points at two other recent developments aimed at improving food quality and reducing estimated costs. A test dietician, added to the University staff on January 1, now "studies nutrition on a scientific basis." This researcher takes slabs of meat, cooks them in different methods at varying temperatures, and tries to attain optimum palatability with a minimum of food shrinkage. The less the shrinkage, the less food needed for preparation. In addition, all purchasing for the kitchens is now handled through competitive bidding, which has brought a reduction in delivered prices. Both these moves aim at cutting down or minimizing...
Hallowed tradition, however, poses a stumbling block for further attempts at reducing cost or increasing efficiency. The Department is considering standardization of menus at all Houses, a move which would have two "beneficial" aspects. "Such a plan would aid us in purchasing food in bulk quantities. More important, it would eliminate the myth that one House has better food than another...
...Dunster, Adams, Harkness, Kresge, etc.--must be approved by the Department. Purchasing for every kitchen is handled by a single agency, which commands lower prices through its bulk purchases. And most important, the Dining Hall Department is pressing an all-out effort to combat the "psychological" statement that the food differs from one kitchen to another. "Exactly the same food is served in all the dining rooms, and any claims of difference between meals in one House and in another simply are not true," Tucker claims...