Word: mayer
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Dates: during 2000-2009
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...summer of 1998, Mayer had begun to implement plans for the CSG kitchen to become a central HUDS facility responsible for slicing, dicing and mixing...
...reason for the house system has nothing to do with efficiency,” says Mayer...
...history of Harvard’s dining system is worth upholding, Mayer says, but the culinary traditions...
When he took over as director of HUDS in 1997, Mayer says he made it his charge to examine the dated physical facilities and brainstorm more than cosmetic changes...
...Mayer points out that Legal Sea Foods uses the same process to centrally make its chowders. “The equipment is really very high tech,” he says. According to Allen, only about a dozen colleges prepare food in this fashion...