Word: menus
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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...
Masters of four of the eight resident Houses yesterday joined John M. Bullitt '43, Master of Quincy House, in opposing the still unofficial proposal to make menus uniform next year...
...would be a very poor move," suggested Gordon Fair, Master of Dunster House, which has its own kitchen. He claimed that "uniform menus would deprive stewards in independent kitchens of all initiative." Fair also stressed that the present system, by providing variety, gives students more choice in what they...
...power the independent kitchens have to plan their own menu benefits not only those who dine in Adams or Dunster, but also other undergraduates. For the central kitchen crew is goaded to make its menus more varied and palatable than they might be otherwise if superior competition did not exist. The proposal for unified menus should not be adopted; it could result in tasteless conformity...