Word: menus
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Dates: during 1950-1959
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Standardized menus for the Houses probably will not be instituted before next winter at the earliest. "It is my considered opinion that the plan will not have started by the beginning of Fall term," Carle T. Tucker, Director of the Dining Hall Department, said yesterday...
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...
...pleas of the Masters will delay the day of standardization only slightly. A single menu would be a logical extension of the controlling web which penetrates all parts of the Dining Hall system. All menus--from the Central Kitchen, the Union, 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...
...were suggested by a group of Lowell House members. Other indications of likes and dislikes are considered. "We found the Student Council poll very helpful in determining undergraduate preferences and tastes," Mr. Lane claims. Mutton, which received a very low rating on the poll, has appeared only rarely on menus this year; on the other hand, the more popular entrees have tended to appear with monotonous regularity...
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...