Word: musts
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Dates: during 1950-1959
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Certainly there are exceptions to the assistant director's claim, "We are using our manpower 100 per cent efficinetly." Why should two women in the Freshman Union automatically dole out two pats of butter to each and every student? Must an employee be paid $1.30 per hour to stand idly behind a coffee urn waiting for an occasional order? Progress is being made in this direction, however, as a study is currently underway to assess the efficiency of workers within the Department...
...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...
Without student encouragement, the Dining Hall Department has full justification for not experimenting extensively with new dishes or combinations. More surveys might help the situation somewhat, but the initiative for kitchen-undergraduate rapport must come from the students themselves. House committees might consider polls or tours as worthwhile activities, and undergraduates should not hesitate to suggest changes and give opinions about the food. For $590 per year, any Harvard student certainly has the right to complain or praise, to suggest or condemn--but very few use this privilege...
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...
Centrality poses many problems, in addition. Food must be transported far from the Central Kitchen, and then reheated on pantry steam tables before serving. Of course much savour is lost with the cooling, reheating, and subsequent sitting in the steam table or on the serving line. It is significant that the plans for the renovation of the Leverett dining area include proposals to prepare more food directly in the pantry. Leverett residents, at the tag end of the tunnel, have often suffered with less palatable food then other Houses due to the great distance from the Central Kitchen. Centrality intrinsically...