Word: menu
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Dates: during 1950-1959
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Tucker Discusses Menu...
Tucker, however, said he felt that a standardized menu would greatly facilitate operations. He pointed out that the proposal was first made by an outside management-consulting firm last year. "It would co-ordinate and consolidate the ordering so that instead of spot buying three times a week we would get bids for larger quantities," Tucker explained...
...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...
...communication between undergraduates and kitchen administrators exhibits, unfortunately, a one-sided, negative characters. Each dining hall supervisor has a comment sheet to fill out after every meal; space is provided for student reaction to the menu served. However, few people ever trouble to register positive comments with supervisors, so certain dishes, by lack of negative comment, are repeated again and again...
...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...