Word: hote
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...dining hall in the form of a St. Andrew's cross on the present site of the Boylston Chemical Laboratory, with table d'hote service in three of the four halls, and a cafeteria-grill in the fourth, is the suggestion of A.H. Harlow Jr, '29, in the following essay, which won the third prize in the recent Crimson essay contest. Capable management, under a non-University direction, if necessary, is declared a panacea for most of the present dietetic ills...
...department could be respectively devoted to the three upper classes of the College. The fourth wing could be converted into a combination cafeteria and grill, staying open later than the other branches of the establishment and serving a greater variety of food for men temporarily tired of table d'hote service...
...Charge prices not above 50 cents for different "combination" breakfasts, and 70 cents and 90 cents for table d'hote luncheon and dinner with a choice of main course. "Specials" similar to those served in the Freshman Dining Halls and the Union should also be available at additional cost. There should be reduced rates for men "signing on" in advance for longer periods: $11 per week and $40 per four-week period are suggested as fair adjustments. Students should be allowed to pay cash or charge their meals on term-bills as they prefer...
...children without letting them sit down! " The Gary system does not exactly perform this miracle. It is a type of cafeteria education, self-service. Its theory is that children will consume more educational pabulum if let choose their edibles by themselves than if served with a table d'hote curriculum. The hours are 8 a. m. to 4 p. m. But the children, who are their own timekeepers, work longer than union hours, doing extra work after hours and on Saturday. There are no conventional grades. There are no courses of study. There is much manual training, but also...
...Advancement of Teaching was the simple statement that Education was beginning to cost a vast amount of money, and that the reason for the increased cost was the increased desire for what might be called "fancy courses." The schools, instead of serving a well-cooked table d'hote, were vying with each other in the elaborate diversity of their a la carte service...