Word: tucker
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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...
...Tucker Discusses Menu...
...expensive policy "unlimited seconds" is strictly a Harvard institution, unique in the country. "The pride of the University is involved, and we will not drop this policy," Tucker states. Here, however, is another area in which board rates might possibly be cut. Why should Harvard stand in splendid isolation by serving seconds on meat? To serve 2,200 dinners, the Central Kitchen will usually order about 2,000 pounds of meat. Without additional servings, the amount purchased might be cut by as much as 15 per cent--with a corresponding reduction in rates. On the other hand, the quality...
...Tucker points at two other recent developments aimed at improving food quality and reducing estimated costs. A test dietician, added to the University staff on January 1, now "studies nutrition on a scientific basis." This researcher takes slabs of meat, cooks them in different methods at varying temperatures, and tries to attain optimum palatability with a minimum of food shrinkage. The less the shrinkage, the less food needed for preparation. In addition, all purchasing for the kitchens is now handled through competitive bidding, which has brought a reduction in delivered prices. Both these moves aim at cutting down or minimizing...
...Department is pressing an all-out effort to combat the "psychological" statement that the food differs from one kitchen to another. "Exactly the same food is served in all the dining rooms, and any claims of difference between meals in one House and in another simply are not true," Tucker claims...