Word: foodes
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Dates: during 1950-1959
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...serve food as much like home as possible. But we cannot hope to imitate home cooking or achieve the relaxed atmosphere of eating with one's own family. ...We also must cater to a variety of tastes and still remain within a budget...
...words, spoken by Carle T. Tucker, director of the Dining Hall Department, illustrate well the many dilemmas which face the administrators of the various dining halls within the University. A tight budget, some inevitable degree of dissatisfaction with the menu or with eating conditions, an institutional flavor to the food unlike Mother's cooking, facilities outmoded by College expansion--all of the factors work to the detriment of the Dining Hall Department...
...recurrent question, especially when the menu features chipped beef or Hungarian goulash, whether Harvard food is worth $590 per year. Does the kitchen administration do a satisfactory job in satisfying student palates, or is the food here poorer than at other colleges? The Dining Hall Department, caught in a price squeeze and without adequate understanding from the student body, finds itself trapped in the middle, trying to satisfy budgetary requirements and at the same time attempting to provide enjoyable meals...
...Food is big business within the University. During the last fiscal year, the Dining Hall Department spent $3,576,547--but less than half of this amount went directly to wholesale grocers. In fact, the Department spends only 44.3 per cent of its annual budget on the 31,000 pounds of flour or the 60,000 quarts of milk used monthly in its operations. If budget trimming can be practiced in the Department, it might start among the salaried workers. Wages account for 44.1 per cent of the Department's expenditures, and a reduction might make a drop...
...Kitchen were relatively uninterested. David E. Owen '27, Master of Winthrop, declared, "my indifference is almost monumental; I'll leave the eloquence to the Masters of Adams, Dunster and Quincy Houses." The only comment from John H. Finley '25, Master of Eliot House, was I'm not interested in food...