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THE LEFT-OVER FOOD PROBLEM IN
INSTITUTION KITCHENS

THESIS FOR THE DEGREE 01r M. s.

Vera Frances Howard

1932

  
   
 
 
 

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:w t w . ' -

THE LEFT-OVER FOOD PROBLEM IN

I‘ISTIWTTTTOI‘I KITCEE-TI-T. .

A T%e€is Swhmitted to the
Faculty of Hichigan State College
in Partial Fulfillment cf the
Requirements for the Degree of

Easter of Science

‘5'?
‘ d

Vera Frnrces Vewqrd

m

DEPABTKENT OF INSTITUTION ECONOMICS
Division of Fowe Econcrics

193°

6L4

[HESsS’

For the kirdly advice and criticises
received during the course of this study,
the writer is grateful to firs. Msbelle S. Ehlers

under whose general supervision the froblom

Soecisl appreciation is due Dr. Nerie Dye
for helrful suggestions and firal review of
the subject matter.

The co-operation given by the food
supervisors of tre various units studied,

is also greatly 9Dprecioted.

1012‘s:

P4

II

III

IV

TR‘TIE 0F (KIWTVT"?9

Introfinction
9. 01759ch of Stu-"7v
P. pQVIQ‘J“ "f IJ'ItOTfl't11T‘OQ
C. Method Usefi in Vekinv the Ftuflv
The Imncrtrnt Dole Left-Overs P19?

in Institutions
TTquuses of Loft-Overs

Discussion of the Food Writs as to

1“ NJ

Left—Overs

COWTPTIROU of the Food Units as to
Loft-Overs

Grort for the Use of Left-Overs
Summary “no Carolusion

Pibliofrsphy

POT“?

~3A+4

LO

{—1

(.1
CD

Table

II

III

IV

VI
VII

VIII

XI
XII
XIII

XIV

XV
XVI
XVII
XVIII
XIX

XX

XXI
XXII

XXIII

Soup 3

Meats gnfl Neat
SUI) St 1 lint e S

LIST

Vegetables

Salsas

Desserts

Preros

80111) 3

Vegetables

Salads

Breads

Soups

Salads

Soups

Salads

Dessert

Desserts

8

Vegetables

Hot Breads

Vegetables

OF TABLES

VV

ifimts and meat )
substitutes

)

Heats and meat )
substitutes

)

Meats and neat )
substitutes

)

Dormitory

Dormitopy
Dormitory
D0?ml1iory
DOPMltOry
Dormit 01"}?

Dormitory

Dormitory
Dormitory
Dormitory
Dormitory
Dormitory

Cafeteria

Cafeteria
Cafeteria
Cafeteria
Cafeteria
Cafeteria

Cafeteria

Cafeteria
Cafeteria
Cafeteria

Cafeteria

b > #> :D

D
b

w

W

LU

Page

19

(List of Tables continued)

Tntlle Plj} {N-f‘.
.. . XIV ITO t Pl“ 9:151 r1 - Cg: f0, to)? i :1 T? 59
:(XV‘ CO?“ V-HT'E 0011 of “CFO—It (Th1r 1‘ or a T):

as to the Dorcertnee of tr-n rinrps

PW9D9TGQ Involvin" Loft-Overs G?

XXVI Cowrarison of Cafeterio A rnfl P
as to the Doreentone of the Disres

.4-

Prenared Involving Left-Overs 63
XXVII Comrarisoe of Dormitories so to the

Percentoee of Left-Over Food of tbe

Ifirluas Involififvrlkyft-Ovors 65

XXVIII Comnarison of Cafeteria“ no to the
Pfirccnt"fo of Left-Over Food of the
Distes Irvo‘vine Left-Overs 66

TEE LEFT-OVER FOOD PROBLRK IN
IHSTITUTION KITCHENS

I. Introduction

A“ ObiCCt Of Study

 

The left-over food problem is one which managers

of all food units must face. A problem that is found in
the home as well as in the institution. It is a seemingly
necessary evil which is difficult to escape; nevertheless,
it is one that can be remedied in many ways. The reason
left-overs cannot be erased from our food vocabulary is ap-
parent when it is realized that there are a great nrnber

of factors which are variants and cannot always be standard-
ized and controlled. Some of the factors that must be con-
sidered are: the type of institution; the number of peonle
to be served; the kind of neonle; the number of servings;
the size of servings; the kind of food; the season of the

year; the method of preparation; the recipe used; the at-

tractiveness and palatibility of the dish, and the price.

3

By careful study of each individual problem many
of the factors may be controlled and often the control is
such that the ideal, which is of course to have no left-
overs, is nearly reached. In order to reach the desired
goal one must always be alert and be working on new plans

and new ideas, since it is evident that vith the best of

{O

supervision and the most careful study, the left-over
problem will still exist.

There are many definitions for left-overs filthough
very few are found in writing. Each nerson has in his or
her mind a definition of what left—overs are to tin. What

on person might term a left-over, another would not class

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as s left-over at all. In a broad sense left-overs are those
foods which have been prensred and have not been consumed
at the time when the servine period has been concluded.
This definition also takes into consideration the.so-cslled
"come—books" wtich are foods that have been served and
returned to the kitchen; in other words, slate waste. "Come-
backs" are not to be included in the definition for food
that has onse been served to an individual for obvious
sanitary reasons must never be served again, but must be
discarded. Such food is a problem entirely removed from
left-over foods. The above definition also trkes into
consideration those foods, which although they have been
prepared, were prepared with the intention of saving to use
later. These foods, of course, must be of the type that
will hold jus, as well on standing for the length of time
planned, as they would if they were freshly prepared.

The definition formulated to use in this study is
as follows: Left-over foods are those foods which have

been prepared for service and are left after serving is

completed. They may be foods that cannot be used again

(-3

because of their poor keeping qualities, they way h

CD

foods which may be served in the same nenrer without anv
noticeable chance in apnetrsnce and relatibility, or ttev
may be foods that are perfectly good, but vhich will be
imnroved if made into a new dish.

A careful survey was made of the campus food units
an state Collefie and of a conver,isl food unit
in the ricinitv. The object of the investifetion was:

A. To ascertain the extent of the left-over

fomi nroblem-

P. To study the ways in which the problem differs

in dormitories and cafeterias.

C. To compare the two dormitories and to compare

the two cafeterias.

D. To discover the method in thich the problem

is handled in each of the units studied, and
its anrrox_mate success.

h. To compile a chart to be of service in x"

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left-over food to the best advantage.

B. Review of litersture.

 

Although the left-over focd firetleu is ever present
9nd exceedinelv difficult to solve in msrv situations,

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it is one about rhieh 9 very lim ted stount of written

rsteriel is evsiluble. Peeks written on restaurant venere-

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ment and articles epneerine in resteurrnt periodicals invo

"A
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left-overs when they discuss food control and stenderd recipes
and rortiers, for it is eVident that if these factors are
considered the left-over problem will be diminishes.

Articles on the use of left-over foods hsve been
written for the housewife and heve been nublished at dif-
ferent intervals t: the Good Housekeeping Institute,
Delineetor, Better Homes trd Gardens end oiher regszines.

A letter received from Estherine A Fisher, Director of the
Good Housekeepinq Institute states tlet, "Another point
is, in the keeping of left-overs in good conditicn until

they are used. In our thriftv moments we sometimes tuck

3

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$3 1

away in the refrieerator "dcbs" of left-over foo

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5.

promptly forget abort them until we cone rpon tlem later
dried up or covered with sold. Tris of course means 5

“”3.
932;,01‘.

ts op feed sri naturally it is not good for the refri

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the Recommend, therefore, ttst left-overs when put away in the
refrigerator, stould he covered closely to rrevent their
drving out. If they are not gut in a covered cisn, me

till QuViSG such coverinys es waxed paper, ptrchment peuer,
transparent rarer such as cellephere, 2rd aluminum foil,

L

which is not also used for ttis purpose. I, cones in

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to the housewife can well he applied to the in-

r e csreful "nuttine svtv" of food

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twit tion director

stuffs in a condition so that they will

i rcmsin as freen

es gossihle and a check of the left-overs in tle re-

frijers tor at least once daily will 3 ve finch food Which

otherwise would find it: wey in the qsrtsge can.
nicherds and Treat (l) ssv,"Thcugh menus must be

rede out in advance of the day then the" ere to he used

they should CB sufficiently el‘: stic to allow for froner

utilization of left-overs. Using left—overs ms" ween

verv little ,henee end substitution, or may require comnlete

revision of the day's noel. Left-overs rust be used,

for it is only ty constant cure thst the food cost can

be heft down to a minimum. That this is true of all in-

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gut

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one whether greet or smell is shown tr the extreme

exercised in the larrest hotels to tte end ottt no

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food ml ll he rusted.

service from the kitcne”, ttere will frohdtly be e lsrne
amount of left-over food. It requires a good @591 of,
ingenuity to use these left-overs n sore other form so as
to meint in variety end that element of surgrise whicL is

so essential. In the cafeteria or other institutions using

the a la csrte service, the left-over problen is not so

w-

sericus. It is very n cely ." f in ted roots

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and t‘e rotels wtich serve e clre

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tte menu for

which may be ctiefly rode no free left-overs."

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Thronehout tte took of recifies

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, .L p .3 #— . ': fl , 1. 0 0 . 1- l , A .
placed in front oi celtrin :1 Pee LO indicate tlete is
tticr left-overs her he Uced to advertere.

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5.0.thl, in Peetgdrnrt :nreoerent res art

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crepter, "On What to do Tit: Left-Overs."(2) This charter

contsirs discussion C- the importance of PCfitPOl nrd enr-

‘-

geeds ttings to he on ones guard ojcinst. It else conteins

e tetle listing ways of using left-over foods. The chapter
on stonderdized portions suggests a reduction of waste by

giving peonle the nrooer exonrt of food. The chapter on

food cost eceourting else is closely related to the problem.

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left-Over Foods in Irstieutions

9.3

written b? Elms Ruth Stewart t Kansas State Collefie, fives

of tte nrohlen and contains about one

‘ . 0
a score liseussio U ¥

hundred tested reef

"3

es on different were in rtich left-over
foods msy be utilized.

Charts for the use of left-overs have been putlisred
bv Better Fem,s'med Gardens 4), Iowa State Collegc(5), (rd

J.O.Dahl 3). Tiese Charts may te very relpful end may serve

as e guile in the different rethods of prerering left-overs.

 

The two dormitories for fiirlr, "ed the two
cafeterifin were PUfiVC”83 in rekinm fke 9+”F" A +wc

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, 9 - , .. . n. ‘ J. _ 1.. < .2 - 1 . A . . ,
veezs sin“; v1: “doe Ru ewew food what Ciecxio" invokes ~“3

einhefis. ?reka¢sfs were OWitfei rieee the fWOPlefi of
left-overs for breevf°r+ is of much less ifijortdfice nfid
were ehnily hsniled.

Venus were CFfeiwed daily and were ckeekefl 33 fo
the epproyimete avouets of food frepfired for one? item;
the emeuvts of food 70ft over; the veneer in which the
food was served evein, i.e. whetber the food was merclj

J

reheatefl and servefl in the SETS wey or vngbor it we: flflip
me into e new 5ieP; the rifle er“ +he foofl was nervefi again.
Such foods as left-over leifuee servos, fruits, fruit

to were not ineludefl :3 fkey ere not on
r 7H 9? minke: 9nd tierefore could ref be Checked. Tiese

foods are not tested but rre used in mekihm new Jiehes.

u for the use of left-overs indicates %ew rneh feeds

3

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6
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For each unit rurveyed tables Jere wrde shoving

tne foode Merved fhaf involve4 left-overs. Wkere foods

_ L. —\
were romped in six Classes: cents fleets end meet enh-

'4

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:titutee, vegefeblee, srlnab, denserts and hot breedc. From
theee tntleq conclusions were dTCWW we to the extent of

tie oroblefi Dfifl tke wefhod in which the eroblefi w": Pnniled.

~

m¢‘E-1 ea v'reh.’ .~~r~.r‘e 90 r; 5:- i-O Colimfir‘,v'e {‘17:} aft-11.9
free the two dormitories "ti tke two cefeterire.
e?art for tte men of Weft-ever foods K“? no tilea

rwvvflt of tth ntufly'rrwi from cfiflwrh refircgw: (E)

(5) end (8).

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The eoet Cf fooe in t‘e Jaw eft i+nm of 0*erfliiee

exeense in :ny inetitntien eervifle “e“lh. Fer every 501—
i“? tVW'en iv, ffiéor forijr to fif”fi* certs r~r*e fer'ilwa

eoet of re? Yrterifils. Ztvfliee T? Fewwfth "r” revvett
Fetal fiCCOVhfihtS, 3.0.3031 trfl L"eive reeveW, revefil *let
irlcvwier to eudneet e Ivvénohrtle :;'ofit, fie) cost <3? foefi

neveehtfiflo will entee fen” fovtv +‘o pittv—fii're ?D?06“+1
‘- .. 4 \ Ln _ ‘-J ..4 l. .i _ . . ' . . I a . - _ v . -L . L v * ., .- J l . A-

Arman/“iv":- wnflw 4‘13“ "'ntlr‘bgs- 0’.”
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Oeeratio? in tte diffetert in-
etitutiemr, if) (7) (Q). F.0.Tt“l stater, (In) "It i: e
quite fienOPHlly redefeizefl feet .tef tte best of foofi

eorvurn¢.emet be less then fift" “benefit of the eflee if

the reste“Wt“t i? to mete n eeCCOhntle ““ofit

.. Thefie ewe

eyceptiohe, \f course, and in soee ehecicl cases it nay
be possible to prosoer with 9 food cost it eveere of fi“iy
percent."

One factor ttet effects tFe food costs is the over-
:rodvetion of food which metes for tVe left-over protlee.
Overproduetion refine quertitiee of food in exeees of vhet

can be sold. Iv certeir tyTee of service, such as table 6'

ll .‘.. _. k.‘
'4

dote' the pretlem is were Cecil” cered for since 9 oet menu

is served and the estimntien of the nwcuwte to prepare rev

0

be quite accuratelv determined, trovifiinv that tte hunter of
n, n. V
custovere is Reeve. Tte e la Certe' end the cafeteria tree

of service are more difficult. Custoveve Wev order hwy of

1")

tl<e iiterts ttzu: arrierr' fin fine :1 lri crnctO' ‘nerni. ‘fitl* the
menv to choose from it is not elvnvs coceihle to iucce
b (,1 .4 ' A "

- - L.K..—.- ‘
¢

.....

accurately just whet dish will sell best, end just how
much to prepare. Cefeterins are also likelv to have over-
production, first beccuse they, es the e To ccrte‘ service
dining roors, first have verifies of food on the renu.
Sorre days 0 certs-in finish will rsppecl to the custo*‘:‘.ers,
then socin the acne Jich till not sell. Second, beccuse
e cafeteria must nlwvvs hsvc encufh food on oiSpley to
make en rttrective counter. Even within 9 few nirutos
of closing tine, the counter nust be suprlied with enough
food so that the dishes will not look empty and picked
over.

An overproduction of food if not prOperly teken

care of will result in 8 financial loss to th instituticn.

CD

Each year many thousends of dollers ere lost becruse
renegers do not know how to control left-overs.(3). Other
factors such as: the incorrect pricing of food; the chested
in the menus and the waste of foods from "comebacks" also
will csuse the fooc cost to become hiéher eno consequently
the profits will decrease.

The improper use of left-overs will elso cause the

profits to decrease. If en institution serves left-over
foods so many tines that it hecones noticeable to the cus-
tomers, they will not he satisfied and will prohehlv not

return. Customers do not cere to pay for food thet looks

old end testes old.

In dormitories where the reels ere piid for in sifi‘ncc

enfl Le strdepts est at the srfle teble three tines e def

.'

very csrefnl checks must be rain of the Face so 2 tn have

LI)

as fer left—overs ns pussihle. Ctrierts have “006 memories
es well es qood eyes and very readily detect it when they
ere being served left-over food. This will breei ciscontent
emonc the students and much ill will 9rd criticism is in
store for the director who does not realise thet left—overs
ere important and rust be notched closely.

Thus it is seen that left-overs ere importsnt in

..... fl - so
much as they will lower the profits of the institution
throueh raising the food cost, rnd will decreese the seles

thich in turn mill cause 9 decreese in the profits.

III. The Cfiuses Of Left-Overs

The fsctors mentioned ir the introducticn es reasons
for left—overs should be discussed nore ir detail. fiery
of these factors can be controlled hr the management if
carefully stud ed. If the nurber of nrople to re served,
and the size of the serVinos ere wntched 3 much more He-
curate estimation of food to be nreprred Csn te nude. The
neneqer is resnorsihle for some very direct problems of
food control. Nistnkes ray be made in pure esinf foods,
buying more than can be used readily or buying foods that
ere not popular with the clientele. Different clssses of
neonle es to relifion, nstionelity, sex end occupstion,
and the sensors of the year will effect the kind and the
amount of food to purchsse.

mtere are often errors made in the preparation of
the food thrt will lend to ssvirg left-overs. The cusntities
that the cooks are told to prepare may be incorrect. A
common fault is to cllow the cooks to nske their own de-
cisions as to the emounts of food to be prepared. True,
cooks do become accustomed to the demsnds snd.food habits
of the clientele and -n many cases they make accurate es-
timations, however, this is no reason for the msneger to
consider it unnecessary to check with the cooks. Cooks do
not usually heve 8 scientific background in institution
nenegencrt, so that it would seem evident thst the msnsscr

is the loeicel person to meke decisions on such a vital

l?

firtter es euentities to le prerered.

It is very difficult to find recites for lr'rrje
qusntitv cookery that Fave been stsndnrdized. If the
yield of the recipe is not stated, this fact mes ac-

count for a lerger quantity then necesecry being

”1

re-
mred and thus not censured. Instituticn oneretors would
welcone e recite took for large eusrtities thrt is stru—
dsrdised in ell were fossihle es to quantity of usteriels
used, rrororticns used, sdequste directions for contininj
end luuaing, erui'yield ssa‘to numher':wr{ sise of IWMTflCDS.
Left-overs n27 result from serving food thst is not
re stshle. Customers after tskins food 9 for tires and
finding it not nelsteble will prohohly not order ttst food
egein. The nelstihility of the food will depend Upon
preprretion from the res state to the finished product.
After the rsw food hes been properly prepared end so com-
bined as to produce sntisfectory texture and flavor, it is

Also necessary that the tyne of fuel to be used in further

f

rreperstion and rroner control of the fuel should be under-
stood so thrt food will be cooked for the proner length.of
time and in the best wry, thus insurins a seed finished
nroduct.

The importance of having food sttrective es to color,
texture end size of servings esnecislly in csfeteris
situations should not be overlooked. Since the food is
selected after it has been seen, it must be such tlet it

will synesl to the eye of the customer. If the eye spreel

is not present the food will not be sold.

The kind uni mdrlity of food to he served is slso
irportrnt. It is necessary to hsve food of hood quality
if you desire to have a hood fini shed froduct. If the
quslity of the materiels used ere inferior this will soon

be detected by the customers find they rill not order

that food smsin.

The food habits of the peonle to be served must be
considered. Tifferent setos will desire different tyres
of food, for exa*ple men prefer plain fo<d 2rd 3 rrr(7;
servings. Yonen care for the dsintier foods and will not
eat as nuch as men. Growing children need certein kinds
of foods and large amounts. The nationslity, occunetion,
and the section of the country will also effect the food
habits of the peonle, and these factors should be care-
fully studied when ylsnnins the menu.

Certain kinds of foods are densnded in different
sections of the country. Southern neonle like beaten tis-
cuits, yams, grits end southern fried chicl-ren,r while peonle
living in the For Enslnnd States desire baked beans and

J.

brown bread. Sea foods are alwavs L0 be expected on the
menus in restaursnts nesr the coast. Chili Con Carne is a
favorite dish in the sorthwest. It is not slweys the
variety of food that is important in different sections

but also the method of nreperation that mskes foods nonular.

Tb avoid left-overs study the food hsbits of the custorers

before planning the menu.

As a rule foods should be served in the seeson when
they ere ehndent on the rfirket. A food no? he served fleed
of the seeson and sell verv well, but cnre should be taken
in nlecing the orders so es to not over buy. Pre—sesson
foods are not of the best flsvor end are often ernensive.
Strawberries end southern outdoor crown tomatoes served

in Jennerv ere exam les of this. These foods are poor in

color end flavor and are expensive although they nnv tickle
the palate of a few, they should be cerefivlly controlled,
for if they ere not sold they will add to the food cost.

A heavy food thnt is distinctly 9 winter food served in

the summer shows poor Wenu plenninfi. Vince pie served in
July and sausage served in hot weather ere examples. Few

peonle will include these on their order, hence it

involves a veste in food.

IV. IHJMNISSiOh of 13x32Food Units

A. Dormitorv A.

 

This dormitory st the time of the study housed
slightly over two hundred girls. The number of peonle
served per meal including help use 242. The food was
served cafeteria style for noon lunches :nfl dinners
Fridev end Seturdey evenings. isble service is used for
the evening meals and for Sunder noons, waitresses
carrying in the plates which have been servefi in the
kitchen. The scrvines are very generous and students
desiring 9 second helpine on meets and vegetables may

" are not

have them es lone es the food lasts. "Seconds
given for salads and desserts.

The food SIDGPVlSOT rust rlsn the menu so that the
amounts prepared will be edeeuete and vet with as little
left-over as possible. AlthOUfh cnouéh food is Fre-

pered to serve 942 people for each real, this floss not
slwevs ween that all of the girls rill eat st the dormitory.
The girls mer go flown town end not return in tire for

meals, friends may invite them out for meels, and class

work may keep them swev. Tris mskes a problem in nre~
paring the risht amounts. A choice of food is riven on

the menus when csfeterie service is used. Oivirq e choice

will rake it more difficult to estifiste the exact quantities

to prepare, end involves e left-over nroblem. At the

17

a service sffords sn outlet for

1*

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.feter

same time the c

snv left-over food. Another difficulty is encountered

"seconds". It is e rroblen to know

wit? the servine of

how vnnv "seconds" will be served end if food is nrersred

for ”seconds" and not served, left-over‘result.
lfiwaifollowire tetles erwa'i mrnnsrv cf‘iflv: foods

served test involved the left—ovcr nrobler. A sensrete

_ . v . 1

table was made for esch of the following disies, hours,

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I

nests end newt substitutes, veeetstles, selsds, brands

srd desserts. Beet tsbl the food rrensred, amounts

CD

sive

C)

Of £004 orenared, afOVPtS 0f left-over food, Tercentflfe
f left4over food, nethod of re-sesving, number of times

irclv served out or discsrded,

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re-served before it nos en
end the tire elsrsed before re-servins.

In the last column, "fl”TS elepsed before re-servinf",
the fraction or number used reoresents days. For eyssple
% day, l dsv, or 5 days. From lunch to dinner constitutes
% day. If the food hes been re-served more then one tire
before it has sll been served or diseardel the column will
read l - l - 2, denendins upon the number of times the food
has been re-served. The % means the food wss re-served the
next mesl sfter it ted been served for the first time. The
1 means test the food was re-served for the second time one
day following the first tire it res re-served, end 2 mesns
that the food Wes re-served for the third time two days

following the second tine it was re-served. B? sddins the

three nquers together the totsl nunber of days the food

Pent teioce it vwn,'f‘l served or fihrll**rTrsc“c40”

738 results in Table I sbow tret orl“ 7? 1/3 rercent

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T39 souos servefi involvoi left-over" Wte rercentfoe

the sonos left-over is rot l‘PfQ. Tle some left-over

1,. .v. r .
tlirO’v Y1 QVJQVT.

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Tle rerecrteje of left—over meets “oi we"? svtntitvtes
is not large as is slows in mhble Tl. Test of the left-over
vere rode into rew ”irtes before Ecirfl re-rerVWi. Tbe
leow—overv: wet”) serunei tart orrré fiftem“‘beirv*?ilscmyi on
the menu. Tlis srovs tbet tre met‘ofls of re-serviro tle
left-overs were well ecceoted tv the striebts.

4

In Table ITT it yLll Fe notice? tbet o ruwtnr of tbe

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,éebles were not cbecked.so tbst he“ceotrres could rot

be detervioefl. Ttis occrrrefl tecrnse of the difficulty

in creebirfi “rd reesuriro vertvio vesetstler. T‘is toble

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server1 in tbe sore server in Wbieb trey were S€>r114vJ tbe

first time ttet trey tyresrei on tle wane. Four vehetnble:

were saves until tbev were too old to be served eerie.

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The dota in Table IV ohows that two loPfi—ovor
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bad to be ro-sorvefi once. ”ost of +Fe salods war. sorvnfi
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d hpOpHEth I mochm I >H mum¢e

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In stovfiving TQFJK?‘V if is rnwt3oe€ t?0+:'1 lofife
fevoenthfo of the puvler of earnefito 5“?“T?Ca iwvolvefi
left-overs. Venrlv fiftv fevoeht of tbe left-072?:
showed twenty-five Percent or wowe loft-over. T20 iv:-
serte were eooily errefl f0“ no t¥ov noulfl Fe re-rorve”

on the lunch "eon as a Choice roe §lTWVF fivoo. if

1

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sot one fresh HOSSB?t woo olwsrs on the term so the?

no one w“e ObligeJ to toke +he le?*-ov0?.
The dote it Toble VI CROTS thit fhe leffi-ove? broea

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Ifieel tlwvr C"n be IND-pestofirwvi servoéisfli'tbo neo' I“091

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4' O vr‘Tiv ’“Pnr'j nr‘w'nr Lo "o
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TFe left-over foofl of Dorfiitov" 3 €00" +
l.’ 'K .
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food ffiut is left 0V0? in 1? row? oyees dived and

‘
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at the tive of the sttdv housed

rirls. fifimzlnnmter of recrflta served ner

I" Y‘ 1:!

including he p, wes one hundred/flirty. Tie food

was cafeteria style for noon luncles enf dinners Fridey

L

and Ssturdsy evenings, on? table service fOI the evening

yr? 18 ‘4 'A‘Ln'i ”7" 'Iffi'W"? ‘7 “n" v I“ “v ('E' .3, ti‘i’ va ' fl " f. " KR?" A . +.l’-\“‘~' ‘ .
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i-n s.re renus age ty~m :_ «o _ 2k .1 u~ 95. Any cnarce.

in the

Ffllfl? flw3 ssnua n‘wflchrws as *fl“e

of ?onwi+c“y i. Tte differences will be fawn} in tle
«tfrn; of the nnctlen snfi the menner in 7%ich it is keno
.. "" ‘- .‘ - ‘.r4~ '-- ~
T“e resvlti in Tille Vi? 810W tint fJFEJ pesosnt of

involvefi left-overs.

the souns brensrcfi

saved for a few days and then re-served. In one

when ream 90“? W93 SGTVOH T 191'”

left-over. The second cook rsflc a mistake in the enonnt

.. - , \ - 1
to rpcpupc. Only in one case was sny soup Ficcerdea, éno

v: :1 s l

51"

this ueceuse a very small amount vss lef

of Tnhle VIIT end rent sutstitntes,

A study

shows that most of the reazs left-over were rifle

_ ,. “ '1-
Genersllv several dcrs clayseJ ccfore tue left—

nfiflin. Tn all cases tle foods were

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”Fe 0? étmrie served an eveneee of tiree hundned

and fiftv feeble ddil". The luncheon wen" eonrietc of two

' -.

-_ A ., . v- , ° .1. .I- -_ ‘, ,,
sounn, tlreo meets and e m0?» suboti uue, two -in‘e o?

n .

notetoes, for? vcfletebles, eiflht to ten nfilfids, tVO kinfie
of ngg, +hpgg kinds of tie, two kinoe of nudfiinco, “no

one hot breed. The dinner menu served tte save two soups

as at lunch. Enoueh soup is wade in the morning to ornny
through both reels. The same numoer of rente, vefeteblee end
sulfide ere sefived 9* night [F at noon. Po "firth end tot
breefie ere mice in the wornine to Feet tte dev.

Where i- such 0 lenre veriety of foods on the nonu in
pnoportion to the numhor served that tte numten of servines
sold of cny one food is relatively swell.

A nuflber of tke cooks have been with the cafeteria
for coverel years and much of the olen
tities to propane is left to them.

In connection with 4vlno cafeterle wenv banquets are

'4

i

sefived. When food is left f‘r'om banquets it is re-eenvoc

('1'

on the onfeterie counter. Due o the difficulty in estimating
numbers accurately there was nearly elweys henquet food to

be utilized on the counter. Another nroblen to be con-
sidered is the fountain. The fountain tuvs food from the
cefeterin. Neny o19 the roast weats left-over ene taken

to the fountain to he need.

A levee nercenteee of the soune nueoered involved

\

left—overs so is s? fin in Tetle YITI.

Ttose left-overs were reellv plfnned left-overs.

‘ 1..

.0 ’ _ ~ ..
rWe {33‘1“0 ”fines of Fox‘fi‘s were serve”? for lot}: r'r-rls owl

- . .

enoucn rouo w"e tre?srefi it *flwa Morrins to oerr: +hrou~t

- ‘_

the 697. On five occ.sions tre left-over sorPs tea to

- I ‘ ‘ y

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The results in.T.tle Klfi"fiwwfi ttst the nercontese
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the 51 ”aflts thnt lrwl'LeFt-overs, 31 Ports show 9 left-

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'—'.

s were kent

II...“

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.rs. These coolers ere tent at

l

such low temjerstures thst vents wry keep for fists Without
deterioration. Beceuse of thst feet that the rests could
he Pent so long men? of the left-over rests ted not heor
used at the time when the study res eomnleted. Host of

the Wests were seveé end served in the sswe rev.

Severel tires the rests were rrensred long before

‘3

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recessery. ”e..s to he served for tie evening meal were
soretires filreedy breaded and heked hf two o'clock, then Just
before serving time they were placed in the steer.r. end
nested. These Coeds can almost be considered in the same
class as left-overs, es -hev rust he ro-hestefl before servinf.

then food is re-reoted, flavor srfl texture ere likelv 1 st.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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A study of Table XV stews thet the ousntities of
vegetables prepared in Deleteria A were not lerge, but

due to tne small amounts of veneteoles SOlQ tre nerCentsce

left over ves feirly lerge. “be refiotfibles sterrefi (*)
were trose which red been returned fron tenfiuets. Potatoes
show a lerge percenteée left over. Sometimes vegetables
such as onions, carrots end beets were toiled severel
deys before they were to he uses. Wrese vegetables were kent
in the refrigerstors. With so many vegetables left from

the counter many times the veeetsbles for en entire counter

menu were left-overs. The vegetables 93 a whole did not

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Table AVL, salads, could rot he rtde the same we?
as the others because at the tire the check wee Wade st
the csfeteris, it res not convenient to check occurstelv
how meny times the left-over selcds were served. Each meal
the selsds were checked as to the nunber of selsds left-
over. The table shows thet 9 very lenee percentege of the
salads were left over. Prrcticsllr every salad sede hed

several nortirrs left over. Gelatin salads were wade in

quertittes end

served until they were 911 cone. The smell
nunber that were sold shows that these salads were ex-

tremely urnonulsr with the customers. A reason for the un-

T)

ponulerity res no doubt due to the fact thct the seleds

were Vent so lone that He" becet‘fie "rubberv" before thev
were sold. Tomatoes, and tomatoes and cucumbers were

served st every mesl. The table shows that rest of the

-ft over. This check was msde in February

T)

(

eled made were 1

U)
U)

when tomatoes were expensive end as the chert shows, the"

were not rented by the customers, yet they were served.
Since sliced tomatoes csnnot he re~servcd, the waste was
large. Fruit seleds show the smallest rercenteqe of left-
overs; yet neny times only one fruit seled would be on the
nenu. With so many selsds left over each neel, they were
in most cases fwflz<m1 the counter the rmndi*sesl. So many
of the salads were old that it wee imnossihle for env

decree of crispness to be mninteined. This is nrohnhlv one

reason why the ssleds did not sell.

46
Tetle XVII, Dceserts, is interesting because of
the number of times the left-ovens tea to be re-eervefl
before they were Tore. fiftee were eeneeiellv trontl-
Vor" little ceke wee solo, cni the coke rolfl wee Pore-
timee offered on the counter three and four tines.

Tte sore fleeeerte were serve” 0t tett noon rnd

.1

Yet hrenfle were wnfle for noon lunch. in" breei

that tonnenod to be left wee re-herted nnfl served at
nifrt. It wee not nldnned to serve hot breeds ct riftt,
only as ttffiryfiett Ina left frov1ldvuflt. 'VEerefore
problem was very smell. (one Table XVIII, peje 49)
Cefeteria A hes a left-ovar rroblen that is larfie.
The evening reels ere nrectionllf corpoeed of left~overe.

The ercess fooi from benonete add to the problem in the

cafeteria. Kory of the left-overs ere plonrefl left-overe.

‘-

,ries

.1.

SWUWS ere 3 wave wane to lost the two reels. All nee

(-

are made for tte entire day, and often roasts ere prcnered

to nerve two or three menls. Some vegetables were cooked

a day or two before they were to be used. Kost fooc deteriorate
on stendine. Selefis wilt 5nd become unattractive. fleets
and veeetables loose flavor, color, texture end enpeerence
with re-reetinp and 039. Deeeerts tecone stale and

nrneletebln

 

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Cafeteria E serves on EVPWT”C of three hundred neonle

k—

deilv. Preekfeets are not servefl, end the cafeteria is

closed on Sundays. Tre luncteon end dinner wenu consists

of one or two soups, four meets and one went substitute, two

(‘1'

kinds of notetoes, fiVn V999

K.

ebles, ten saltos, five or

.1.

six kinas of Tie one kind of coke four nuddines 1

, ——:ht

, ,

rolls, herd rolls end at leest two kinds of ruffies or hot
breeds. Practicall? the sure nenn is served for both reels.
Tte lerje veriety of dishes offered in cornerison to the
nurber served is the result of competition. T159 increases
the left-over froblen.

Tte detn in Teble XIX stove thnt the cafeteria does
not sell much sown. Sonns thet ere left over ere served
ngein the reLt reel. Ike cefetcriq floes not rlen to
serve the sex soup at niftt unless some t'epnens to be

left over from noon.

Gm

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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m «3388 .. 35m .. fix memes

Tfiests and ”Tfifif Tftstitutes ixil“”5le VF stcw:
that slishtlv less then fiftv fiercest of the oishes
involve left-OVers. Host of tro left-Over Te‘t 1" 9‘“??§

sfsin the rest real. The sects fire oreoereé with tte

-.J ‘_l l

intention of selline out He first tire served. If roasts

O

sr= left over, ttey ere renerellv re-tested but once,
but never more than twice.

The results in Table XXI Show that EU.9 fiercest of
the veyetebles oweosroi ted portions left—over. Ttis
percentsse is Fish teceuse both to~stoes end soirreh
ere serves every reel, red at presticslly everv fleel 0
smell “eroentese of both res left over. Vefietstles
selfiom were re—served were then once. Sioc, the ween wes
firecticsllv the sees for hot? reels en? vesetstles left-

over were served for the everiov wee].

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Table AVL, baleaS, eorld rot 5e “Fae the sore wsv

es the others because at the tire the check wee reds at
the csfeterie, it was not convenient to oneck sceuretelv
how menv tires the left-over selsds were served. Essa meal

osleds were checked es to the rueber of sslnds left-

(—f.
.‘T
(D
5

over. The tnble sbows thet s verv large rercentsge of tre
salads were left over. Precticellv every snlsd whee bed
several portirrs left over. Gelatin selsds were redo in
quantities and served until they were all bone. The smell
member that were sold stows that these salads were ex-
tremely Urpoonlsr with the custorers. A reason for tte us-

to tte fsct thet the sslsds

\J
CD

pepulerity res no doubt dt
were kept so long that tiny became "rvbbery" before they
were sold. Tomatoes, end tomatoes and cucurbers were

served st every reel. The tnble sbovs thst rost of the
ssleds nude were left over. This check was mede is February

qup.r

when tomrtoes were excessive end as tte cbert shows, .ltr

‘.-'.'€l'8 not rented. by the customers, yet they were served.
Since sliced tomatoes csneot be re-served, the waste Wes
.erge. Fruit seleds erow the smellest rercentese of left-
overs; yet reny tires only one fruit sslsd would be on the
renu. Vith so many salads left over each reel, thev were
in most cases put on tbs conrter the neyt reel. So many

of the salads were old that it wee imoossible for any
degree of crispness to be rsirtsioed. Tris is rrobntly one

1

reason why toe sslsds did not sell.

g 13
03

Table XVII, Desserts, is interesting because of

the number of tires the left-overs red to be re-eerved

(I

1-
before they were done. Ortes were sneliellv tronulesone.

, end the coke sold res sore-

Ver" little ceke wee sold,
tires offered on the counter three end four tires.

Tbe sere desserts were served st both noon end

Vet breeds were rede for noon luncb. Rev breed
ttet benncncd to be left W“S re-beeted rand served at

riert. It res not nlnrred to serve bot breecs st nirht,

onlv as thev visit be left from lunch. Theeefore, this

H

nroblen was verv smell. (See Table XVIII, refs 49)

Cefeterie A hes a left-over problen.tbst is leree.
The evening meals are rrecticslly connosed of left-overs.
Tbe ereess food fror beneuets add to tbe nrotlem in the

csfeteris. Merv of the left-overs ere plsnred left-overs.

J.

heuns ere sleeve reds to lest the LTO reels. All nestries
ere reds for the entire day, and often roasts ere prcnered
to serve two or three merls. Some vereuebles were cooked

3.!

a dsv or two before tnev were to be used. Kost food deteriorete

»

on stendinc. Salads wilt and become unattractive. Meets

\

J
(D

end vegetables loos flavor, color, texture end enreersnce

Wlth re-besting end ege. Desserts becove stele ard

 

.1“

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Cafeteria P serves en everrje of three hnnored peoyle
defly. Prestfests are not setvefl, end the enfeteris is
Closed on Sundays. Tte luncheon end dinner weru consists
of one or two soups, four meats and one rest substitute, two
kinds of ootstoes, five vegetebles, ten salcds, five or
six kinrls of fin, one 1/3713. of‘ eel-re, fO‘ll“ mnledinrvs, liett
rolls, hard rolls RPd st lesst two kinfls of wunfids or hot
breads. Practicellr the sews sehu is served for both meals.
Tte large veriety of fiishes offered in novonrison to the

nuvber s¢.=..mr<~v1 is the result of comhetition. T11s incresses
the left-over ftoblem.

”Ye date in Table XIX shows that the cafeteria does
not sell much sonp. Soups thst are left over ere served
again the next “eel. The cafeteria does not blsn to

serve the ssme soup at niékt unless some teooens to be

left over from noon.

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Tieets cnui feet: witstiinrtec ifli'Petle }Q_ stcw:

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1en fiftv nercent of the oishes
involve left-OVQrs. Host of ttc .eft-over fleet is revved
sjein the next reel. .ke meets ere nrenered with tte
intention of selline out tle first tire servcc. If toasts
are left over, ttey are venerellv re-teeted but once,

but never more tie twice.

L3

The results in Table XXI Show that 59.9 yercent of
the vefctnbles nwenerefi ted portions left-over. Ttis
percontene is Fish hecsuse both tomatoes and sninrch
are serves everv @691, end at firectivellv every fleel q
smell “ercentone of both Wes left over. Vegetetles
seldom were re-servcd more than once. Since the menu wee
nescticellv the same for both reels env vevetctles left-

over were served for the eveninn reel.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Sslrds in Tnkle XXII s?0w 0 reldeV¢1f 10w bercnnfbmn
of l-ft-over Po+h for +*e nvmher fr “WTCi tiff ifivolves
lef+-Over9 and the percentdfn 0? left-ovorn F0“ the nif-
ferent svlaflg. Only a few portions of back 39186 were
Whfie at the borinnirf of tPo service pariod. The Pfllni
rivl frnrnrefi tFQ S¢1FdS 09 they were needefl. Tvis not
on]? kept fhem ffioch nnfi crizr, bvt “120 helfied to bear
the percentare of loft-overs low. All left-over tomato,
cucnrber and read lettuce snlnds were fPefihoned nnfi ured

in aombinntlon $2186. T?is salad was vert porular.

otner left-over snlfids were served the followinc wool.

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VI. COTPRFIPOW OF Tr: yoon UIITS

Darwitories End 07 TC 91 “V“ ”*7? Fave Taft-cvn?

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Plttongh mfihy think th¢+ a cafetérin CCW 3931‘" use its
left-overs and therefore ttnt q cvfeteriu T17] Fave no 109t-

over :Potldfi, tki. is not the Cfisn. Feedwne of tte TSP: item:

L7

to chéoce from on the venu, and the inatilitv of the rancher

.
to 417.4”9 pgéppfiffiW" '! *1 r
V. U . . W“. t.

to dee Trersrefi, 9nd beetnse a cafeteria sells 90 rvch of it

foo” tkr0u~h eve 2““081, it cnn to nréerniood just how r?-

fortsnt it is to kwve the food contro?1efi so as to F

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:een eionted by fishy cafeterias is to
ETCT‘PQ food in rmfil] Prompts, nnfi if wore food is needed
freyare as rewesaevy Gurir: the serving pariod. Tris will
assure it? custovers of tévinf food fresh nnfi nfretizirg, and

at the gain time, the left-aver treblem of the cafwteria will

-, . ,: fir,
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th two fiorritorics and ttc tuo Chfetérifin com—

hnred as to the nercentece of diSuCS remn er the serv-

r40
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ins neriod was over. Trev have also bgon compare: as to tta
J. 1v ..

percentage of the reweirders Of ttese berticnlsr eistes
which did involve left-overs.

Bets for the percentnfo of the r“is‘ros firefirrec trot ir-
volvee left-overs were ottéired by courting the number of
dishes that were rrensrefl for each clsss of food durifiv tre
study and also by courtirg the number of dishes of those tre—
pered that involved left-overs end cslcnlstirg the percertsfe.
These Gets ere given re Foot rotes or tables I to YXIV
irclusive.

In Tables XXV and XXVI e comrrrisor is given of the rer-
certege of the ruwher 0? foofis prepared‘trrt involved left—
overs for the r1ormitories find the csfeteriss. Tetle XXV stews
that in all but two nlasses of foofls Dormitorfi B shows a
smaller percentsge of the éishes rrepnred irvolvirg left-ove.s.
The two eflceptiors ere soups ind tot trends. Trese are foods
in which the left-overs ere easily csrcd for.

Tre results in Table XXVI Show that the percentage of the
dishes prepsrefi involvihg left-overs is higher in Cafeteria
A in all classes of foods but hot breeds. This percertoge
'is corsiderahlv lower but it should be rememberefl thst the

bot bresfls in

,7

-eteteris A fire few in number, and that these

few are prepared in small amounts.

9?
TPBLE XXV
0W\ risen of Dormitory A end B

ts
to the rercontoge of tte cisbes
pared involving left-overs.

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'23 :jnrccnt SO fiercel’lt

4

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“eats and rest

substitutes

Vegetetles E4 norcent

$11963

Desserts

Pot Breads 79 percent

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F?
TAFLE XXVI
Cow-rsrison of Cafeteria .0. rm? W

as to tho onroontsso of tro fiishns
“réosrod irvolvirm left—overs.

 

 

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1 .
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wiltol lettuce

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Cafeterie.sflurnied euite a Jervv>*sehe¢hts“e of t7€3YDPJGOr

.J J
of foofis “reesred iuvolve left-overs.
2. Left-Overs were re-servefi either as first fre-

rsred or es s uew 6ist. Eeesrse of tie kits 0“ foofi

34
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fWYPOVQi.}‘T workirW‘ OUCI‘.
1. Tte rere-setsee of fooi left-ever in toth florritories
is quiiws snmljl and :filtkourfllffiorrdjxurv A stmrvs 9.15isnez'

eereertnfie of left-overs, tte difference is insifritieret.

4. Tte percentsse of food left-ever in the esfeteriss

is must bicker than in 110 dormitories.

5. Cafeteria A skews a rush Fisher percentsfie of

(—1

“‘3

(‘.L'
I

overs torn Cafeteria E.

6. From tte study it is evident that slrost any

J)

food unit of the kird irvettientefl will true a left-ever

a.

rennpement. Yistskes in the reeiee; errors vase ir the
ousrtities the eooks ere told to reke; yoer judement used

by fillewirg the eoots to else the efieunts 0? food to prepere;

...

u.

mistakes mafle in the kinds and amounts of food ourehesee:

sud the failure of the food surervisor to see that excess food

is properly utilized, all help to wave for e left-over problem.

 

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‘.'... - ,7.—

 

Fer York and Loreen: Vflruer PNd Erothers, lCPV.

Elm“ PWH‘J ""i‘re Use of I;e-f‘i‘.-Ovor F’mfls ir
Testi1"“tiorev. lhqwfhlisllfiTrflPfisieQ?'s TNosis

“0.. I 'J v ’
YrfiShs Strte Collere, 19?5. 97 ““0
. ' ‘ \r' - " IL -

 

 

Cteiuiifor ttw31750 of IJHPt-OVCTWI,‘Le‘fleitf‘o. “-FVJ}?
Fetter ?0mes “rd Gflrflens.

 

 

ways of Usioe Left—Over Foofl (Himeoe sohed sheet)
’ Tistri‘tuter”: to .tte :J‘rzrwr‘vtity Cool-fiery— (71 9 93 t7? the
Derartrent of Institution rowinistrntion, Division
of Home Econorios, Iowa State College, 1931.

 

y;_ 7‘“: IT , 53-! T‘Tn r1 Mn“: V. .J" *1 00
ECOYHCPJ-_ I)..- .2 :Ct '..- J n '.4 .FY‘LJ ... |-'.’O

Vow York and Lgrfion: erfier sndfirothers, Jen“

 

. v." C11.) 0

Votel Yshflfierent Tfljfi7ihea V019 14° WG-3 T339 lCV'

. ~-uD-'~———-.‘—»-—
‘ - I n
Sertember 199d.
4L

 

 

firericrn Pesteurqnt strbeflest, Vol. 13, No.1? have 35
December 1930.

 

PoOfler) L.*., T“Intel angfement. pp. 60-61.

 

av
r_z
l

flew York end Lonflon: Harmer and Brothers, 1925.

pshlz_§:9. Restnureut Hennseyertl pp. 145-146.
How‘York ufid Loneon: Harper find Prothors, 1997.

 

 

.-‘a.-— V

 

 

MICHIGAN STATE UNIVER IT

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31293

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03012 8960