Word: tuckers
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These words, spoken by Carle T. Tucker, director of the Dining Hall Department, illustrate well the many dilemmas which face the administrators of the various dining halls within the University. A tight budget, some inevitable degree of dissatisfaction with the menu or with eating conditions, an institutional flavor to the food unlike Mother's cooking, facilities outmoded by College expansion--all of the factors work to the detriment of the Dining Hall Department...
...kitchen workers, along with Yale. A new contract last year played an important part in the board hike. But, at the same time, Harvard provides less expensive meals than Yale, especially when the policy of seconds is considered. Yalies shell out about $520 for eighteen meals--which, according to Tucker, comes to over $602 for a full 21-meal schedule, and the unfortunate Elis cannot have seconds on meat. Students at Princeton pay $560 yearly for a 21-meal week, but these meals are catered by Howard Johnson's, which uses non-unionized labor and which gives only limited portions...
...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...