Word: seiler
(lookup in dictionary)
(lookup stats)
Dates: during 1940-1949
Sort By: most recent first
(reverse)
Once again the dining system has taken on the aspect of a problem, with a Student Council investigation and poll, the Seiler investigation, and CRIMSON editorials. The present difficulty stems from the post-war transformation of the system-it now serves more people than it was originally built for and in a different manner than was originally planned...
...administration said that the poll proved nothing definite about the food. It did request Benjamin Seiler, a Boston caterer and member of the visiting committee, to make an informal investigation of the system last spring. He made a few informal recommendations to the dining hall administrators. His main point was that preparation of food should he brought closer to serving. He said it would be ideal to have a kitchen for each dining hall. He made several suggestions for improvement within the present system. Some of them, such as toasters on the serving table, were partially carried out. Others, such...
Students last year said they wanted an investigation by a competent authority. Acknowledging that practical recommendations require expert technical advice, they proposed a survey by a paid investigation agency. The Administration felt that this would be too expensive and instead finally requested Mr. Andrew Seiler, a food expert on the regular visiting committee, to make an informal study of the plant...
...Seiler's recommendations were never written down in a formal report but consisted of comments to vice-President Reynolds and Dining Hall Manager Heaman. Some of his minor suggestions, like toasters in Winthrop House, were adopted; proposals for more efficient steam tables were discarded as too costly. Seiler's general opinion, that the food would be greatly improved if the preparation was brought closer to the serving, was discarded as a good but impractical idea...
Second, a permanent solution must be found. The difference between the central kitchen's food and the food from a few independent kitchens indicates that reducing the load on the central kitchen may be one of the answers. This is in accordance with Seiler's main idea of bringing the cooking closer to the serving. Naturally, this would be costly, but there is no reason why such a proposal should not be considered as a long range plan...