H______ _:::_:E_t_:__:__fl3:; 81S. 11- 17W 1‘)... .5 1. u ; k «i; I’. .... f 1.7.. _.-.4 L .73 R A R Y Michigan Sat: University "114E515 COMPARISON OF HEAT PURCHASES FOR SINGLE CHOICE AND SELECTIVE MENUS IN A RESIDENCE HALL FOR WOMEN by 313nm u. HOIRA, o. s. 1". A PROBLEH -h.'l“-! . 'f Sublittod to an. School of Gr.duato Studicn at Imohigln Stat. university of Agricultnro and Appllod Science in partiai fulfillment of the rdquirOIenta ." far the dogrod at n J g ‘ EASTER OF SCIENCE Dupart-ent of Inatitutlon Adlinintration 1958 .’ '4. ' ' 5, ‘::,"'"i{ 3!.i"; "EU 'r".*{".'[f7A‘Iw1‘-)T'J ‘5 “2*! J}! I E'VfiquifiY A }51 “”Jégm fiJIFCL4l48 (11A or} as) 0‘) Q;UI ' 0;! $411,;le 9?.sxri'ur15‘ ‘30 1001!in an: 01 baJJimdne “:39? i ’19 i ‘1 0 an 1 2m.) P. 3 kn“ “1”?!”9173£ ’0 Kjiefiavinj 93533 9 3-220 ;' («2; {m t I : HEHQW91t0p£1 9&3 33 Jrumiltlfu? IthWNQ at to aeflgeb an: 101 "I f’ . c ‘ 1 7-} 1-3 7'! I) f:'~’rt q C] ,1 1A . 4 l - ._,.. .4 .4 . -.l.“_41.~ (“>1thatrium-ix ImIJHJtJanI To erqussrigfl 8891 ----------- The author'vtehce to expreec sincere-appreciaticn to Nice Katherine Hert'for her concllcrltlol, encourage- Icnt, and guidance, which ihde’thlb'ithdy pocolblb. Gi-ati‘tim'.‘ io' ila‘o' extehaed' ‘t‘o' may Ildh‘o' Iliuchlcr and Mice llldrcd thei whoee'haviie'hha'ihggiillbhc were invaluabli}'hhh'to Ire. Frcidc Bickcit, flice'lirjoric Chrietlc, and the residence hall Iancgere for their ad- vice and cooperation in unking records available. 11 m'fi‘fi‘ “I'i-NHT 1-..-7 ',:"~'11-«‘ Ir: id’L’ i'ul \yk‘i' )Wn’laifq‘. a Hokjuiaaigqu cfiaonie Heewqxa 03 ecdeiw dodJus 9d? -sgsfiuoou9 ,nnijaqehtenoa 19d 10? 315d 9nt19d354 321m 03 .eidieeoq {buje aid: sham doidw ,songbtug has ,Jnem acianIM aural} eat! 03 hcbnnjxs oaIs at chuJiisxa 51am anntjaazuua has eotvha SBUMW esnob bs1bltj 222% has ciwogfiyfi 33:1 ,313X91u sninwfl .awf 0: bag ,9Idgdiavut -b3 119d: 101 atsgsncm Ilsfl codehtae1 ad: has ‘ekJal1fiO .3Idslksve ab10991 gntism HI nukJsxsqooo hm» coiv ti new or confirm ? INTRODUCTION.scsssssacscosassssuccessscsossssocsss HIV!!! 0! LITERATURE.............................. IITHDD or pnocnnvns............................... mmwOaseasonassscoaacaaasraQQQQOq.sa‘asoaaQ-aaa 'NPer Capita ccneulption of Heat Purchases... 'Par Sepia Cost; at Int. Mohawk-Woman“ Analysis of Meat Purchase Consunption coat, for1938......OOOCOOQOO0.0.0.000... smxaoaccseassacacoodosaocecoaggqngg‘gecchoea _ lemn QIMOOOOOO0.00.00.00.00...0.00.01.00... ”Pun“...‘;:.O.COCOOCQCOCUQOOQOOOIOOOOOOOOiO'OOO v 111 GDOGCDH 16 19 29 31 33 \M k.” a H . - i 8?: 'T?"KD 30 EulfiéT ' Y'tvlf" ...0.......O......O...‘...........OOAUITSJKiUIiFI‘KI ............................233TAEHTIJ 30 $31733 . . . .. . . . ... . . . . .. . ... . . ... . . .Eiif'i«f§;7.3'.2xi‘},.'{’{ ‘30 (EUEITBEJ ......................................VUI&EJS€IU .aaasflgwuq 35%? 30 no? qmuwnuO 831153 1eq ........8335H;137 3531 10 JtoO sjiqu 191 {IUIIqD‘xth-TUJ 9m;i.’0'191*1 Ju.fl~".~‘i 10 eiwgfsuA .....I.............C.....L.IE‘~"‘.IIJ «()1 838:.13 11332;" ') ceoeeccoaecoeoaaceceasesaescaecaceeeeaaaeYflJu...4.JCa 1,!Yt').r 1-,(7-p (:rf aeeaeaaeceeaeeaoeceeaeeceaeascce'-J-.1.L3 stile/'TI‘JLTIJ V"’Y.":(;f to...Oooooaooooaoaasooaooooo000.90000000"'-!-L"Mt{1A ill LIS!-0P’!ABHIB fable 1. up 2. 3. 4. 5. 7. 9. 10. Per Gapite consulption ef selectedtseats for Lennon Residenceinell durinnginter.terss.-.~ 1955’ 1957’ .nd1958......‘O................... for Capita consumion of flat purshaaemfer Landon Ibsidenee.Hall.dnring.winter.terns ..... 1955, 1957' ad 1958.00.000-0000000000000.00.... Per Capita cost of neat purchases for specific classifications for Lendon.Besidenee Hall during winter terns.1955, 1957, and 1958....... Index numbers and equivalent purchasing power of the dollar at wholesale for neat, poultry, and fish, January, February, and Hareh averages for 19559.1957, Ind 1958.saeeeeseeeeeeeeeeeeeee Per capita consumption of high cost neats by requisition classification for Landon Residenee I‘ll durin‘ '1ntCr'tCr- 1958eeeeeeeeeeseeeoeeee Per eapita consunptien of sodium cost leats by requisition clessifioation.for Landon Residence Hall during winter tern 1958.............--.... Per eapita consumption of low cost neats by requisition classification for Landon Residence I‘ll during '1ht.’ tCr- 1958eeeeoeeeeesseeeeeeo a - Page 11 14 17 17 20 21 22 Percentage and distribution within the beef, pork, and veal classifications for Landon.nesidenoe 8‘11 during.w1nter ‘0'. 1958seeeeeeeeeeeeaeeeee Pereentage distribution of lamb, poultry, fish and.Iisoelleneous.classifications for Landon. nesidenee_nall during winter tern 1958......... Percentage expenditure within food groups for Landon Residence Hall during winter tern 1958.. iv 24 26 27 JI LI TI TI -‘ 5.2; slduT 701 ?Jenu Loioalaa 10 notiqmueuno leun 151 anus: naimrw uninub 11.1 eonsbtficfl ncbnai ”rw .. Vfi” n“‘ ...........................("._l".[ 131‘“ ‘.\'t:I '(Jt’kw’l '10} Regain-.3136; 3.99:1 ‘10 noth-Jmarmo simsf) 19‘! E'EVtGJ woman guzir'xub 115.21 901.451ng Hubris] ...........................8591 Dan ,YCQI .5691 OEIIOflQQ 1w? vaaafiotmq Jgom in iuyo sJIqu 19% lie} eenrhieaa H)LH.J 1n} anwriuoiiieaslo .......t‘~.’iv-EI ham .158! ,CEIQI. ram-1‘93 19151131 gul'iub 1%qu purexia1no Jfifiisvinpo has enodmun xebnl 32713151”; ..I?.v..~‘)'~5' "m”! ""J'z-‘H‘Jiflflé! 35 Tail-1;?) 9‘” 1.0 anfuiwve Lying to» .[nwnudfii ,Zleflflnb ,fleii hu‘ .......................&CCI bu» ,TCBI ,CCUI 1u1 1593 Jabo $914 30 notjqnuanvv 631329 131 canagtuqfl ”nbvni 10? uniJuoiiieraia nuiJihiupn1 ...................>afii muai woiuiw gninub lied vi Pihflfl 3209 muibgz 10 “013nmuavuo sitcsu 151 novwbiaai unhnsl 101 ““135011iaanlo nniiiaiufis1 ...................5T¢I mus: neinlu gviuub iInH Vd aissm 3300 woi 30 noiiqmuenoo siiqeo 131 ammoniagfi noun»! 1U? ”.135011132510 unliteiupei ...................8591 min! 133qu gui1uh lien ,Xioq .leed ed: niiiiw nntjndiujelb hns egsinao1eq L3 as F )8 sonobieofi nnbunJ 1'1 anuiisoilteeulo 189V has ...................‘:.»;‘.‘?1 1111-33 19311“: 31:11:”) 11:3“ detl ,zniiuoq ,dqgi 10 notiudiiietb onsincoueq nobnaJ 101 enukioctliensio eggshelleoaim has .........ECQI mus} 193fliW aniwub 11.x sunshiaofl 101 equong boot nifliifl euuiibnoqxo anoinoo1sq ..BUQI mini neintu gixuub lien eonoblasfl nubnsJ .1 .01 LIST or FIGURES Figure Page 1. Percentage per capita consumption of high, medium, and low cost neat for Landon ‘ m1a‘n‘. Hill '11!” -m 1958......«(101000000 23 2. Pereentoge distribution’of expenditure yer food groups for bends-i Reliance Bell winter lit."1958..fi.q.......I...‘..‘.'..'.“......‘a‘...'..... 28 L ,dgid To noiiqmuanoo sitqso noq cgsineoweq m:;-.»‘,-!;a:....1 “m? i=mm Jet‘s woi hm. ,mutbom EH. .................&EC£ mnci noJriw 1183 sonehienfi 101 suuiibxaqwe 30 uniiudinipib easineousq 'ivjniw iluu QfiCHLI?QH nohnsJ 101 equo1g boo! 'U { \ .....OOOOOC....OOOOOOOOOO......OOOOOOQOBE‘gI “1133 enaq e1unti .1 g g mtnonucnon . ’During recent years there has been a trend toward the adoption of a cycle selective menu in the college 'reeidence hall.‘ A selective menu in this connotation means a choice between two or more items in each nenu classification. If a choice is offered, the question arises whether the more popular high cost itene would be consumed in larger quantities, and thus increase the food cost. Since consumption is a determinant of cost, it is important to know if and to what extent both consumption and cost are influenced by a selective nenu. the desire of operators to prepare and serve high quality food is closely allied with the development and use of the selective menu. Iith this type of menu, foods can be prepared in smaller quantities, and the efficiency, proficiency and versatility of the production staff may be increased. Equalization of the work load is another function achieved by the selective menu; the introduction of new recipes can be accomplished with greater facility, and cooks can more readily develop skill when working with snallcr quantities. ~ 'Custonor satisfaction" is equally important. Greater variety nay be introduced into a selective menu in order to satisfy more people. A choice of well pro- parcd foods attractively presented can enhance the acceptance of the food, and the food service. Psycholog- ically, offering a choice contributes extensively to the satisfaction of the student. The power of high acceptance of food service as a tool for good public relations can- not be underestimated. In view of the advantages of the selective menu it is important to consider its relationship to food cost and consumption. The purpose of this study was to analyse 1 xxngJCUJTXI bxefini h3313 5 need and 91913 21591 Jn3031 gnt1ud 3991160 3“} n1 Lunmaérliisoioa civzo s in naligube ed} nui*sjeurmo atHJ mt ”any eliioaiea A .1151 ccnebies1 uncm noxo “I await fifififi 10 owJ ”rowisd outndo s ensem noiJacnp 91} ,feiotio at 391019 c 11 .nnijcotiteeslo 9.11 hirmw reatuai'i 18-35) 1522:! 'Ishiqorg 91012 on; 1milei‘i'fl 232118 the! of} ccna1oxt Euuhifwws ,EoiJIJHSUp 192131 at bemuenoo at it .3800 30 Jusnin19355 o 21 HUIJCEURfifiq 93118 .3309 nutiquwcxuo fijud Jfisixo Juuw 03 has It wand 01 JnsJ10qmt .umca ovaooIsa s vd boonoullmi 313 3200 has fipkd 5V73d Ln» SWBqtdq r3 e1oin1cqo in s1iaob eflT has Jasmqoievch oi: fijtw b31113 vioeoio 31 5001 vdiisup shoe} ,nnem 30 chJ 9i43 ASK? .umom oviJooioa ed: to can ,xnnoicilio on: hum ,acliiinnup Hollana ni bc1hgo1q ed n50 Ybfl iinie notionfiu1q 963 30 viiiidaexov hm» voweloilo1q 165301“ at bani X1uw 9d} 10 noijsxklswpfi .hense1onk ed autismh01iut 9H: ;wnam ovtiowiaa ofiJ yd bevctdos notional ,zJiIiusl 1935013 Hitw bWNQEIgmoooc 0d non Poqtoo1 won 10 dJiw iniiwuy nod” 11132 qoisveb ziihho1 e1um nag 21000 has .aotiiiannp 1oiisma .Ju531mqmt {Ilhupo at "notdocfiaijsa 1oc03en0" ”mom 971309193 c OJHI heouho13nt ad You vioi1nv 1938910 ~91q 115w 10 coiofio A .eiqocq 910m vieiiee 03 1eb1o n1 ed: soncfino n50 b5315291q viavijguniis 25001 be1aq ~goiodoxaq .eolv1oe boo? and hue ,bnoi Qfij lo eousiqeoos ed: 03 viovtencdxo esJudi1Jnoo ooiodo n pni1oilo ,xlinol conqueooe dntd lo 19w0q ofiT .Jnabuie and 30 nuidoclaiisa —nso enoiisio1 oiiduq bong 101 100: s 83 9917192 hoot lo .beinmtiac1ohnu ed Jon uncm oviJooIee on: 10 eepoincvbu add 10 woiv nI Jeoo boot OJ qiden0138191 eat 19bienoo 03 3nci1oqmt at it ”S‘UBHB a: new ‘(buJe aid: 10 oemqu oxiT .xxung'wenoo hm. I 2 the consumption and cost of meats in a residence hall during a period when a single choice menu was followed as well as during a time whcn'a selective nenu was offered. Although this study is limited in scope, it is haped that it may serve as a basis for further in- vestigation in this area.:l “ f ' S Ilsa oonobiao1 a mi einnm 10 Java bun noiiqmuemoo 3d: ham-0M3? may mama 9010550 8173518 5 11min boi'mq s gni'wb Piw whom sviiooioe s menu sax: n nni1uh as iicw 83 JE ,cqene mt bsiimii ct vbuia aid: figuofisia .be1elio “fit 1%d31fl? 1U? Riabd 5 an cvmoa Tom 51 Jufii bcqod at .u315 aids at nviingtieov REVIEU'OP LITERATURE The ooIpoeition and method of planning menus have always been cornerstones in a food service operation. Iflthin the last decade interest has grown in the cycle menu and the selective Ienu, or in a combination of both, The literature in this area was limited, and was applicable principally to hospital food service. I In Iost instances a discussion of the cycle menu implied the use of the selective menu. Pinney stated that a cycle menu would only be coupletcly successful if it were a selective menu (9). In relation to the use of the selective menu at the Veterans Administration Hos- pital in Houston, Texas, Bannister highly reconIendcd the practice of using a cycle.Ienu.as a valuable time and Ion- cy saver (i). A cycle Ienu Iust not be regarded as a “sacred cow“, according to Pinney, but flexibility Inst be allowed to compensate for changcetin operating polioi‘s and food markets (9). Cycle Ienus were considered by this author to be better balanced, show Iore variety, and be Iore uniforI costwisc. . (3 u n J . Bannister found, after three years experience with the selective Ienu, that raw food cost renained constant and the expense of offering a choice was Iore than off- set by the reduction in quantity of each food prepared. Her plate waste studies 1 ndicatcd that as Iuch food was returned uneaten with the selective Ienu as without it. Task and tiIe studies showed that sufficient eIployce tiIe was available to prepare a selective Ienu without the addition of eIployees (i). ‘ Pinney, of St. Lnkce Hospital, Chicago, reported that an elaborate selection of iteIs or foods which were difficult to prepare was not essential (9). The average person, either patient or personnel, liked sinlc well 3:111:711‘11 9-.) II“? 59191! Puma}: .i-fiil‘nlfilaz 3;. .‘;z':7fir::fl.: Lira l‘zn'iJiP‘fflgm'U) 53'1" .rotjburgn 993v199 Fun? 9 at sannjaw9u1oo H99d exnwls 91029 91: :1 59919 «cf 32999191 shsosh 3251 ed: nidJiW .(ijad To 1::-i.:;.:.irs'a.m s mi 19 ,mmm sthneiea SHJ has HUSH]! eldsgiqum awn bu. ,bsdiwii 299 9919 aid: at 91u3319311 enT .evtv19e howl Ichqaod OJ YIIbqlontfiq ungm 9(919 993 20 nuievuoeih 9 890993891 Jaom nI b93938 zonntq .unum 9!}: 99198 ed} 10 sun on: hailqmi Lulwe9noua Yisdelqwuv 9d vino bluuw ”99m 91910 8 JBdJ 93M 993 03 nokjhleu n1 .(0) unem svijoalsa s 919V :1 11 ~30% nothuJatnzznA afifififljfiv 9d) 39 uncm 9v1399198 9d: 10 9h] 59h99999991 {[figtd 1939tun98 ,;:-x91 ,nuaeuou at lsJIq —n9L9 hum amt} oidsuiuv B as unmm sizio s gnieu 10 eoiiouuq s as f9f> 3;:91 ed Jon Jana unem 91099 A .(I) nevsa Y9 3999 3119]! dixsil Jud ,Y9nniq OJ :3: 919993 ,"woo b91058" evioiloq 3113519q0 n1 qunudo 103 9Juan9qroo 03 howolls ed aid: 2'! b919b181100 919w auuom 91910 .(9) 259A1nm bool bus ad has ”3 115v 919m WUJQ ,h90unlbd 79339d 9d OJ 10mins .98193290 m1031nu 910m flJiw 99n9i19199 81991 seudJ 19316 ,bnuo? fifiJRiHILLH Jnnjanno henthm91 3800 bowl man 3963 ,un9m skaosIce sfiJ —lio uni: 919m 29w 99 Inio 8 391193?0 79 9an9qx9 991 bus .b91nchq boo} fleas 10 YJlJHSUp mi nuiJfiubed adj Id 338 839 howl fi9um as J n3 b91991bnt e9luu32 ejauw eJBIq 19H .31 Juafiiiw as ungm evliaaise 5d! 931w n9in9nu hannujeu aszolqms Jnaiaillra JBHJ bawnna astthe 9913 bus #851 JuodJIw “new evtioaiea s ouuqouq 03 919511575 euw emiJ .(I) eeszolqme 10 nothbbu ed: bsauoqeu ,ogsoidD ,Isjkqacfi 89191 .JLlfha ,xsuuiq 919w d9ifiw ebool 10 89931 to n0139919a sinwodgls an and: 93“““V3 bfiT .(Q) IsiJnupac 30H an” ewsqsuq OJ Jluoillib I' x ' ' I .[99 alqmie bOHII ,Isfluaa19q 1n JflSinq 19h313 cNUBTQQ 4 prepared food,'faniliar to him. Ihcn selective cycle menus were instituted at St. Lukes Hospitil, neither patient nOr personnel food'cost increased. The selec— tive menu did not complicate production problems if care was used in pairing items. Menus properly planned with- in the predetermined cost range did not exceed the cost per meal allowance. Considering patient satisfaction alone, Pinney suggested that all possibilities for using“ the selective menu should be explored‘regerdless of bed capacity. A decided reduction in plate waste due to more accurate ordering and less over production, and standard- ization of preparation and procedure in the kitchen were two advantages listed by Pinncy (8). A study of the use of the selective menu for ninety patients in a tuberculosis unit was reported by Bulman. Results showed two thirds drOp in plate waste in the first month, and within the next two months a steady decline to less than one fourth the original quan- tity. However, the total amount of food required for the ward drapped very little, which was indicative of a marked increase in food intake (12). According to Gordon (3) some of the advantages of the selective menu were: (1) less waste because patients ate what they chose, (2) improved morale because of the psychological factor, (3) excellent educational value in teaohdng adequate and therapeutic diets, (4) opportunity to deve10p and offer specialties. In order to acquire these advantages a well organized department and a work force made up of skilled employees was neces- sary. Pearson contacted by mail thirty dietitians who used the selective menu, and obtained their reactions to it (7). In the area of administration the consensus of opinion was that the selective menu could be handled clove ovilonloa noflw .mid o: xetiimnl ,bool b91sqexq 13}.£51"‘I1 ,Izsdiqr‘rnfi wuiwl .38 JB I)!2JIJJIJBI:I 91937 811119!!! —-‘9I*:~é or”! .hfifix-fi‘liuli szo hoe")? Iez‘m‘m'I-«w; 'mu Justdsq euuo l! :1 Id;1q mmJJuuhnxq anoiiqmuo Jun bib “new evil -H3iu wa;wsbg mluu.nuq a=mfldf .u git Enxufxwlrwi beau eew Jenn Hui beefixe Jun Lib ennui 3800 honinioiohguq 9M] nt nnijoel»iiua finnljnq yuinnhiaHOC .sonuwolls 159m usq gniau 10? asiltlidiwaaq iln JndJ beiacygna mount“ ,enols find in Reéibdaflu1 bgwcigxe 5d hlumfia “Hem QVIJOUISB adJ noun 03 52h oianw njglq mt aijano1 thioqh A .zJIOeQBo -hnnwuu3a bu, ,nniioHKUIw unvm aaoi bun ynléofiwo eJu1uuos anew nefloJifl efld ni ofinnsundq {nu finiisuuquuq 10 nnijsxi .(9) Vanni? v0 wa81[ esyajunvbn ow! 1:)? ”(zero 9thmIoa or?! '10 93??! oil "In 154733 A VJ b8310fi91 an" Jtmu eiaciuouoduj B at aanIJBq YJQHIH 3585‘?! {new £11 «.3015 Pini'U (va Izc'rmrie 8313:8351 .msmiu‘l s afljnnm owl 3x3“ 9H: niijiu has ,djnom Jeukl ed: at -ne p Ianlgiuo ed: fljwuo? sac nnflj zeal OJ eniioeb {Deeds 953 not hoWEVpau boo? To Junoma 15303 9H3 .19vew0H .1313 o lo svtdeoibni enw Herflw ,oIJJiI vuev boqqonb bus" .(St) 9.5mm boo'l [It sen-3919!“ berf'xem eogujnevhs ed: 30 omoe (8) nobuoa OJ gmibuooeA 9hfid99d eaauw seal (1) :suow whom evidoelea edJ lo eammmi 91'15’10111 he‘murgzrzi (EL) ,oa<'.:a,r?:.) and: 3mm .915 ajnsldsq Infinijoonie Jnollaoyo (E) ,qu951 Inoinniodofaq cfij 10 (b) ,aJfitb 91$U91£19HJ has sjuupahn gflifiouei n1 aulsv 19b10 HI .eeldlsiooqa uolto bus qnfoveh OJ xiinujwoqqo Jusmdnmqoh boxinng1o Lies 5 angejucvha need: e1lwpos 03 -eeoeu esw eeexoiqmo helliAa lo qu chum 99101 flqow s has .1128 odw enBIJtJeth {J1tfl3 Iirm {d holograms noauceq oJ enoldoseu 139d: hentojdo bus ,uuem evliooloa ed: been to eueueonoo 9d: nothuJRiniuhs lo sous 93: HI .(Y) 31 beibnsd ed bluoo ”new evidoelee eflj Jed} 82W notntqo 5 easily and would not add to the work load, particularly since a choice of two items was considered adequate. A decrease in plate waste was indicated by most dietitians. lbs meet-of obtaining personnel to collect, tally and duplicate menus was the only financial aspect considered to be significant. The selective menu was found to be an effective tool for instruction, both in nutrition and dietary modification. The immediate gain of the selective Ilia, patient satisfaction, was considered effective in the area of public relations. A cycle selective menu properly planned and executed offered many advantages without increasing cost at either food or labor. a {Insiuoiiusq ,hsoI #10” add 03 bbc Jon Limos has {[1229 A .9fipnpais flounhiawoo an? tn’JI on] 30 suiufio s acute .ansiJiJuib Jkflm RM hfifionihwi 83H SJRLN anIq n1 98$3103b Ems V2111.) QJJQHJ‘H) (7...? 1".s.t:1.,-;:'z-;“,«; paint»: in ‘10 380!) of'T honobianoo Jsegss Jartrsnii ulna of} any annex citatiqvb ed 0) RKLO? gnu ”nan ivtigsiee Cfif .Jvu92?ifiif2 9d 0: has :::..i.?2.'ztxszt mt if.-3<::-:I ,rw.fi.3€-sf':.7'r.ztt 'IU‘I 10:3 svijrmlls {13 out} 3193 ed! to miss flimtiww;1 34: .nvtfseiizfium {usjetb mt svfjoalls howobiaxoo any ,xcifuleYJ a Jncrisq ,uncm .sautisiuu oll'knq‘lo sous on: bus Leuusiq Kiwqquiq “nan cvijfifilua slows A ‘Jgoo gnrassuoni Juoditu eapsinuvis ffiéfl beusllo beduocxs .uoisi no bool uedite lo fi. ' METHOD 0' PROCIBURB. The period selected for the study included winter terms for i955, 1957, and 1958. In 1955 a single choice cycle menu was followed; in 1957 and 1958 a cycle scl- ectivo menu was offered. .Datc from 1956 were not included because this was a transition period from a single choice to the selective menu and selection was not offered con- sistently. The date for this study were compiled from the invoice vouchers prepared by the accounting department of Food Stores. Actual amounts and total costs of individual meat items received by Landon Residence Hall were avail- able from this source. The amount and cost of each requisition classification were recorded for each week of the respective winter terms on the data sheet (Appendix Tables i,2,3,4). Requisition classification denoted both primal and fabricated outs available at food Stores. this information was obtained from the pro-printed form used by residence hall managers for requisitioning. See Appom- dix Ixhibit 1. Cost and consumption figures were trans- ferred to respective summary sheets (Appendix fables 5,6, 7,8). The census number used to determine per capita cost and consumption was an average figure obtained from the files of the lhod Service Director. Date for i957 and 1958 were available in Landon Residence Hall; data for 1955 were obtained from the office of the Food Scr- vicc Director. ’ Total per capita cost comparisons for the three winter terms were based on average wholesale price levels for meat, poultry, and fish for January, February and larch 1955, i957, and 1958. Iholesale price levels for the base years 1947-49 were used in the calculation of the indexes by the Office of Business Economics, United States Department of Commerce. I E<.?"[ K? C- ‘.1 1°? xv I “vital ,“ *d «a! n0? bolooice b01191 SJT flotufiw 9F““i? b F ’1 11 .“ZPI Dan ,3691 ,6601 101 em153 «is: 91913 n EDP: Fun 759 mi :howriiol sew mnem slows behnfnni J~A c'ow PUP! Haul “Jim .F3133?0 saw uncm evils: soih‘o o-: 33 5 won? $01101 nwrjinfiivi B 23w aid! sausosd a r i It K. r130 Jon aux notionisa has “No: 971399192 9d: 03 .IIJfioieta mi} n-Ml foil-"7 2:12) s-mw grinds 3:15: 14;? sisb eri‘I‘ in 31;m:wagwb gatinwcaos 9:: vi boumyawq susfiouov eoiovnl Isrhivfiuai 10 adeoo [$303 1335 aJuuume 130320. .331032 boo? ~1i31u 019w Ilufl ennublfiwfi Hobnul 34 FuVIfififiT email icon floss 10 390) [as Juneau sdl .001003 aid: m011 aids In Anew News 101 hshwoosn 310” nulJuvtltesnio nOtheIUpe1 xiir‘g.fi) 3094a hibh ~33 no amxai usjutw sviJoeqeeu ed: fiJmi (63:21:95) I1¢3f3t~t)i'ti2'-;eiu 114‘)§312'Izii=fsfi .(P,C,S,I BeldaT rifif .2010}? hon? is sfiulisve aims h03a311d51 has Ismi1q EUHMJ W101 fvxrniuq-euq'entt soul frnxtsfido EHHVIMWLismuolni —nsqqa 938 .pninoliieiupoi no? 819¥SELJ IIsd canobiaen {d in; 38357:) .I Jidhfifl lib ,O,3 ?0IfVT Xibnfiqgfi) ?309H3 {usMflnfi 991330q991 OJ b31191 VV‘ -ausni even asuugtl unquvuanwu aligns new snimlodsb v3 beau nodnun eranso sflT .(8,Y moul Lsnteido snugil sxsuavs no BLH notigaweuno bflfi 3300 801 not s3su .uoioalifl selves? has? ed: 10 89111 ed) slob :[isJ cemebiaefi flannel mi sidsiluvs 319w 889! bus -1s& been ed: lo 501230 9L! maul honisino 919w 6801 101 .10J0911fl soiv ec1dJ ed: 101 annatusjmoo Jsoo nitqso 10a IsJoT slevai soiuq siseeionu 9TbTQV3 no hosed snow anus: usintw bus unsundsfl ,vueunnb 131 flail has ,vuiiuoq ,Jssm 101 101 eisvei eotuq siseoion .FCQI has ,T801 .8301 dousfl lo antisluoiso ed: at Esau 919w 0t-?£CI STUDY eesd ed: holinfl ,eolmonooi eeenfanfi 10 201730 on: vd eszebnt odd .ecuounsfi lo JnemJuuqefi 853638 Background information needed for understanding the operation was obtained through interviewing the staff of Land. Residence Ian and the feed Service Direction, . ’ :1 ~feuohnu ‘1r017193ui fluvww eizil’i'fl’, but)": 9J3 1""! I 931‘59'3 . (101).??? :3 {efiielfio {>215 II 87.: 1 {3‘1 hnwougflosq 81w noids1eqo of: couohiaofi nnbnsl lo DISCUSSION *.~v-: ,. ~ ' 0;..f_ ..., ' At‘tha time of the study“ the Department of Dormi- tories and food Services included ton residence halls for women sad” eight residence. halls fen-non. .The. food serviep depart-oat of cash residence hall was responsible for the preparation and comics OAK-colo- for. Torment. stadpmte, theinguoetor. resident staff and onions». the long-s» of cash noidoncsboll directed the food ”"409 depart- ment. .i'ho operation 0: all food service units was so- crdiamd by .the Reed Service Director. ' . . ‘ he need: for Haldane halls on the Hichipn State University noon. was pertioulerlr «ate trom 1946 to 1956. flousiugfor approximately; five thousand students was soar, plated during this teniyear. period.- .'m.in.1‘m. units ; me financed cm a self liquidating, basisaand the resi- dence hall food service seemed the, IoJor' portion of interest charges and Bond amortization. In consequence, managerial control of all operating costs'wcc mandatory. - t' ~ Married housing on the W had been available . since 194.? when olcsxn. hundred barrach unite tors built. J- 1953 the first thiuto' six hriohaapurtloute for; matted . housing? were completed; .frmeimu 1.11.958 clans! hundrqd . «forty1 units were built and..f\u‘niohod- fork-arriofil amen”. ‘lhese attractive low cost apartments found immediate pop- ulari ty and may rnttxleat families loved. from. Leasing had last: housing dwellings to smut! hmms..1n;theapring rot .1951 aft-campus apartments were approved for men .stu— dents. Since- .this type of housing was available, lowered occupancy of the residence halls resulted. The reduced census made it difficult to maintain the required food cost and precipitated fieut backs” in thelabor payroll. ilandon Residence hall, opened in 11947 was planned to provide mousing and'feeding facilities for three hundred ~1£163 in inswirtqafi adj ,vhuie 9i: lo owl) ed: 3A not elisfi consbjron no; stuisnl eooivuoa boon has 39110: 5911993 to»? 92? .nsm 10} sized eonsbiaeu Jfigie bus nemow ed! 101 oEdianmqseu ass 115x sonobteeu dose to Jasmiusqeb ,3 5. 238 Jaehiaei 191 elnom 10 eetvnoa fins noiia1sqe1q 19;;513 9;? .acaioiqms has 13918 Juabiaou ,eiaeug died: «319499 ootvusa haul ed: stosuib [Ind eonebieeu dose 10 ~00 can eiimu coivusa bool [is to notjsuoqo edT .Jnsm .103091tm sotvwsa hood 9M1 Yd bedsnibuo Jr ;t nvniflsifi 3%} no all»! onrshiasu 101 been sfiT 9 3 'fi I .OFCI 03 GBFI men} since v[usiusiinsq 83H auqmso tilsusvinu -1909 saw; ahm!wia f'rmsaumii evil *{Istuxtxnn'gqs 101 grxieuofl adieu nosebleed eNT .boiwoq usoz no: aifiJ 3ni1ub stqu -i991 9%: bus stead paiiubkupii 1193 a n0 beensnll s1ew l0 uwiiiuq 10:90 on: homuaas soivuea bool 113d eonob ,9uncupoeqoo ml .flUiJfiKtJWUmB baud Ens eonusdo Jeeueinl .xwuitun m aha 31200 EHiJHTuqo [Is 10 [oiiuoo isliegsnsm sideliew; [mod hm! Ringi'iiL-O {Hi3 no grxiauod hsI'I'isli .JIind onus adiuu fl0591nd huuhnud novels nedw Ybei eonka {}'3I’l'7(z..:u '10": ainmrrzsqs 2mm! we '{gi'iizii 33113 31.5,.) 8691 nl honfinud novels 8891 0: iCQI maul ;h939[qn00 919w gnieuod .einebnja hekuvum 10? bofiainiul hns Jiiud 913w eJinu vduol -qoq sisihswoi hnuol eiwnmdusqs $200 wol sthoanJs sesdT has nniannl mail hovom toiiiwsl Jugbude yunm has vil1siu gfituqa 9&3 nI .gnisuod 8qubo 03 agnlliswh guiensi Jena -uie new 101 bsvoucxs 979w ainonJusqs augwuo-llo TBQI lo henswoi ,9Id'siisvs am: ggr‘tauod ‘10 arm! 8H3 semi? .ethob beoubsu sdT .beiinasu alisd oonohlaou odd lo vousquooo boot boutupsu 9d: niginism 0: Jluoillib Ji chem euanoo .iionvsq 1CdBI ed: at "afiosd duo" hoisiiqkoeuq has 3200 bosmaiq esw T901 nl bonsgo .1131 9:3[7317'19971‘ nobnsd "\ c. ~ .' . bounnnd send: 101 estitilosllgnxnool tun gutsuod eblvouq 03 9 fourteen students. Occupancy figures for the three years of'the study were as follows: 1955, three hun4 _ dred'forty-fiveé 1957, three hundred thirty live; 1958,: three hundred twol The plan of the building was typical‘ of‘other residence halls on the campus. Two wings wereJ serviced by one kitchen and dining room; a serving counter was provided for each of the two wings. The type of ser- vice was cafeteria with the exception of Saturday and Sunday mornings when a Continental” breakfast was avail- able in the recreation room. the menu plan in 1955 was a single choice cycle menu; in 1957 and 1959 a three week cycle selective menu was offered. A basic menu plan was followed for all Idmen's Residence Halls.: Each residence hall manager planned the soups, salads and vegetables which would be most acceptable for a specific food service unit. Greater flexibility and a less impersonal food service was achieved (Appendix Exhibits 2 ,3,4,5, 6, 7, S). I ‘ ‘ ‘ Purchasing of meats, produce, staples, canned goods, frozen foods, cheese, and miscellaneous items was performed by the manager of a Central Food Stores. Since the above mentioned foods were ordered directly from lbod Stores more exact amounts could be requisitioned and closer control insured. Centralized purchasing and requisitioning provided a solution for obtaining quality food at an econ- omical price to maintain the required thirty four percent food cost. ' “f‘ ‘ : ‘ _ ' the staff of the residenochall'food service oper; ation in addition to the manager consisted of supervisors, hourly cafeteria employees, and part time students, both girls and boys. 'f 1" t I " In‘.’ ' Per Capita: Consumptici: “a. hat: ”shoes ‘In analyzing the per capita meat consumption during the three winter terms of this study, indications of unexpected pepulnrity for some of the meats were evident. ‘f euwjj 9&3 191 acwugkl yuanqugou .aincbuJa neeJ1uol ~nvd 991$! ,RCCI :akuiIOE e» 919” {inja 9d: 10 81891 958! ;Gvil #31153 hywbnud 99133 ,7651 :3V11-21101 b91b :mIq ciT .OhJ bio'xhnm‘f 991m? H V, a... H ‘l‘ .' 'z A. .1 anq « p— C 5) Lo PA! C snow eixiw av; .Ruwgnfl 9J1 no filled sornLtRe1 uedjo To uplu no jfiillfia 5 ;?»W1 ruinih has rechéfl 8W0 2d beoiv1ea «'19:: ’1'!) c. 33? of: .'-=_-'s:!iiz 02:3 9.5.} '10 min-9 “In? Imf'nIVO'xq er." Mfr; ‘{r.fz'?1.‘7'.{. '10 i'uififg“‘._n"% {M13 ILJ’I‘N Silt-35130 88W 591V -{iavn kth’JagULfieflfid Imffiuui3fl0\ 5 nwdn erminqom {Shana any -.’"{?f"l. r11 mun, 1mm eri‘i .zme'x ”£21359'193‘1 arid III eids ){eew 991153 5 E1391 {ms 75.421 mt muons slows ectmfo elgrzte s auw anlq unom stand A .bsuello BMW amen evijoaloe slots soxabt231 Hail .allui sonatIEafi a'nwmcf {is not bswollol dotfiw aeldnjfisav bun eflufne ,aquoa 9d: tenaciq uc;unsm llsd .Jinu soivuga bani ailiaeqz b 1n} sldniqefios Jeom 9d bluow 9 Ebfl soxvusa haul Inruaue xi EdQI s has YJIleIstl 191L910 .(?,?,M,E,L,S,S Plidiflzi xifincfifiA) bevstfios . . w DBiU;AO ,cqlkybja ,51L:10"r1 , durum 3() ;.if?lu!011fii and n.w3i awnanalleoalm has ,9eenfiu ,abaol uaxoul ,ebuog 99¢}?L .aowaja Eunff Inu3¥r¥3 5 lo 13-axuxu 9J1 'pf.b9m19119qj bani rum? vlioguib 5919510 gnaw choc? hon iduum svods 9d: weenie has bcnoijiaiuycn 01 blues eluuame Janus 91mm 891038 gnizu)?fiieingu1 Enzc ggzieurhyxu1 I-vxllfiyxjnnfi .Louhnanl Icvninoo -noog us 35 new? gjjinnp gaininddo no} naiduloe n hobtvouq Juaoueq 17w} Yifiifl] honingau 9&3 niudnium 03 egixq Iuolmo .Jaoo boo? -19q0 salvage bum} I113 womaniaou 93: lo 11333 odT noijibfis n1 Haifa L. .auoelvuswxa lo beJalenoo nagnnsm cfiJ 0 dJod ,aanLuJe emf: 31,q hwy ,aaegoiqag uiuedalso Kluuod .evod has 21113 Boasdauuq Jfiafiii})£uuhhysuanu3 BJian an xmqumJeuoo 3593! Singer) 1M; 9:” gnixztsmg r11 EHQinflthI ,zbuJa eidJ 30 amueJ weaniw eoudJ 9d: gntuub '3 919'" 83:59:11 as” ‘10 owns: "10'! ‘(Jt'nsIquq tandocqum '10 10 A ceEperison of the aeounts eerved during these three terms showed rather surprisingly, that menu planners may or may not be correct when they infer that specific meats are either popular or not papular.' Students choosing tc cat acre or less of a particular food when they had a sel- ective menu certainly indicated their food likes and dis-% likes. ‘ ‘ ' Beef is usually considered a very popular meat; and for the college age group ground beef is always highly acceptable. The ground beef itens served included beef patties for hamburgers, a four ounce beef square used as a dinner item and ground beef in a variety of entrees in- cluding chili, barbecues, meat loaf, Italian spaghetti ' ‘ sauce, and various casserole dishes. In comparing the per capita consumption for the three periods, as shown in fee. blc 1, the amount of ground beef consumed was very similar for i955 and 1958; an increase appeared‘in 1957; In all" three years a lerger proportion'of grcund beef was con-' suned than any other requisition classification. ', Roast beef was found to be well accepted. Table 1’ indicated that the per capita consumption was high for all three years with an increase in 1958.; _!he reason for this increase was probably due to very great pepularity. Roast beef, in any instance ranked next to ground beef in per cepita consumption. It can safely be said that any entree choice offered with roast beef will be consumed in a rel- at ively insignificant amount. " A rather startling discovery was that liver, one of the unpopular beef items, was well secepted. Ac pres sented in Table i, in 1955 four ounces per capite were consumed, increasing to six.ouncee in .1957 and twelve ' ounces in 1958. Ihile twelve ounces was not a large , proportion of the entire amount of meat eonsuled for the torn, it was, however, sufficient to indicate that a cfiwfj 9233} rniumn Ievmma ?}‘U+'% of} lo nuetueqwoo A ~:.n Puma KJF{I;VYW tadJ ,‘dgx;iaiwq1 a corner! bcwefia emth njxvv sitinvga i fl vwzwr VG‘J LufiN Joefiuoo 5d Jun Yfim 10 03 exfaou’e olfiwflujfi .WLYUVU: Jon 1) nuluqoq 19H3i3 933 To Reel 70 9101 Joe 5-. ;_) (\Z .. . ‘ 9. -w '3 _. v. \ M -. . i "N no 0-! - U ~eih :3; w34r[ f~rl tir': t~3ycthni zltiujueo when evlios .Eefltl 'fu:u1 'i;.fu’jfi’f HVI’VI xx iv 1- bit fiivo ’{I‘Iu;!RII $31 1596?! giflrifi af-~Zu e1 lgafl 9430 g on 79 023 o alien 9d} 103 bne 3w»(f1xn.;leut ENVIKDB 7191} ltruj bnuuug 65H uaidsiqfifioa an beau ouuage fiend aenno Hum? n ,amuat Jmnd 101 asiJqu -ni a vfiJfiw 1n :Jaixnv h Hi ?w:d Luann? gun anl downkb a 133,733)": !€:.I[..,3i .‘Im‘nl Jam-.3: ,f'i.-"“3'»"‘.z."f ,tIId-j) BHIDIII‘J 15w} smij ’“-§W.wW\UU (r1 .arrfejf) sirrievrw.w Ezffli'lUV'f‘flh ,99in;e —ni mi Nf--? Bu ,4H.i1uq nuuflj w?! a)? h‘iiquHEroo thquo unlimin 1107 FUN h wnaw(9 Tnud hmuvug 10 J.Huu: SH! ,1 91d [In H1 .TT“i ”I “QTnWTHW nwnfiflout v5 ;;CWY Lnfi 6501 um} -nw0 and Tea! beam“? ?0 Lmijfivfnnq 7991hi s 8153! 39153 .n IJHcIZEwu!‘w nwitiwtugeu 1n310 (In firflJ henna If»? .f,)_’I_T<.i,’)‘}’)»i 1th "Hi ()3 {until Rh?! (199d 3?“ij 113 101 Nuifl age UnlljflNEVTO ”titan qu 9n! JLHJ bednotbnl ail: 103 n Pn31 0g; .ECQI r: eaannon: we nJIw angel 691d3 f Jaenx .zfituridwcy 3.04? {uwv v} nun xlfmfiouj enw sensuont T '7 '5”! ['31 491 Lxrnug r3 lYJfl hsflmsw 9315?831 Kan at ,locd 931339 vs; 3533 Line 9d {13?Hw use JI .notquuanno thqfio -191 a at he Hanna 9d Ilia 3534 13591 JIin houollo eolodo .Jwivwn JHLOi?:r:}9fiI YIQVIJB eno ,1cvii 1653 Eur juevoeuiS 5121:1552 uefiJsu A -31q 8A. ,ngqqooa [19w 85w ,xmeil load unluqoqnu 9d: 10 e1ev ediqso ueq eeoaue 1mm} 8301 n1 ,1 oIJeT nl hsdnae avian! fuss TCCI n'r eooxzrzo ].ch of eniase'xonk ,bemueuoo 5121 8 Jon sew assume evieri eiifV .ECQI ni assume 833 101 Lemuenoo Snow 10 ervru 911333 sfl) lo mniJuoqouq a :»#J stoibnl 03 Jnetozllxa ,1av3wnd .89? J: ,mue: 11 fable 1. Per Capita consumption of selected meats .- for Landenafleoidcnoc Hall during winter terms 1955, 1957 and 1958. L A L A —LL A; A Ag A A .A A 8Pecific Requisition " ' . classifi- Glaseifh—.; ' ggtion_r :caticn:_> :5 {955:4‘ " 1951g4, 1958 Beef Ground , 11,4 oz. .1ef .5! 3 as. - - -mof “ ... .,. ’ z s . . \ . .. " Boast“ 1"8 oz.' '4’ 12 on, GI; 3 on. ‘ Beef * ' ' ‘ ‘ Liver " A 4 oz. 6 oz. " i2 02. ; swiss‘ ' “W ' ' ‘”:' l‘crhcx _Boast. - ’ A. - » - : Pork 3112 oz. 21“ z! 7 oz. / Pork W 1’12 oi. ,1! e on. 1" 4 oz. Chops ‘ ’ ‘ ‘ ‘ an. ‘ 2} 2 oz. ' 1} 14 oz. il’io on. Lamb 'Roast" :3‘cé.‘ ‘ 3 10 oz. 1}” 2 oz. ' ‘* . hI-b . -; .- - ;.. ” lisccl-' Gold Outs bl 3 ca., ‘ 10 ca. ' 9 on. I lmeouf hm- 1. . 11-05o ' 12 no 1° "o furters . n ' I h , . - . ....» .3 .. .1 .3 l —4_ _— A A — i fiw—‘Twfi-v w F‘F'“ vi iv WY rfi o .x .. significant number of persons would choose livoricn c scl- active ienu. *lhis should be of interest to thcsc in'food eervioe, for in addition to providing variety'in, thsimcnu, the importance of liver nutritionally and costwise comnet be overlooked. - - ‘ - ‘ - 1 . Swiss-steak is considered one of the more popular beef items.“ Che steady decrease in consumption from those pounds per person is 1955 to one poanthea ouacsc pcr»per- son ia'1958, as ahown in Table 1, indicated that this Icy". not always be true. flare were tws_possible reasons for- this decrease: first, ths.swiss steak was not uniforaly tender bud second, the usual swiss steak sauce was not ‘4 ’) [I L4 "lJ A O HIW’JJ c1 GIfST ‘4 ‘ H .4} If ( 95. .l [4 hr .4 w L“ h‘ m ’ . Ow O :121;.e£ 91319:": r " A '0..- 'll'tc AU -11Ic¢bia r01 n-‘IGQA ‘ ’ 4 :.~‘?' ftucdc 3553 l)“: H__, .s. "4 uz'iJ & 258 h vii Jes;fi £10? .;.-‘I ledU. #70? e@.'3 1 E32; 11 Cr$331 353 bio? -Ieoeii u euooxcl 1 __———-_-_—-—---— . ————.«-—~‘ ...—....- __._.,_.._. :‘L‘_ ... <.—-- - ---‘- ->-""'_~' '-'- m- C ...4 ,‘- ...J c- O C . ce’ v .\ ‘r- .J.' r. ..r) ' -..? fihluuog 991d: -1eq vex '1"; '1 I we to v 5w. l-$ .2 ‘:3a Jasolllagte .uuem evlJoe m h. . a I" :2 101 ,eOKV1ee V \ ._ \— 5'4 ... ajxoqmt ed: PH yd C.) 2 . N .gefieolxsvo 3d 25318 88158 a 951 .eneJl lead -I {ML-it"l‘H'] 1921' aLnuoq as ,E’QI n1 n:8 .eufii ed azewis Jon 9839109b 8153 '1- .3 Ho )nJ 4c ,bnuoea bus 1sbn93 12 populer with students wh6 were‘watching weight; 0b-‘ * viodsly, swiss steak has a recognized place in residence hall loans. ‘the flexibility‘of the Eclective menu ellewed' the student who liked swiss steak, as will as the young enman who preferred it less often to have anropportunity to choose it when she so desired. 1 Table i showed“that the actual decreese in con- sumptien'of reset perk from three pounds twelve ounces in 1955 to two pounds seven ounces in 1958 was not as" great'ae'the‘decreesetin'scme requisition‘classifications. however, it was indicative thatlif an opportunity for sel- ecticntwere given,1fewer'sthdents wohld'ehoOsc to set "* pork. ‘lany persons found perk difficelt to digeit‘becausc of 1th high fat content.' Others, who were watching their weight preferred a meat that waeidore'lean'.i An'interestiug fact to note was thet‘the per capita consumption of pork chops decreased four ounces for the three successive win- ter terns. fhe'consunpticn of hen decreaeed from two? pounds two ouncee per perton in 1955 te'ono pennd tenfk” ounces per person iu‘i958. ‘lhis'seened”to'indioate that ham, which was frequently served on a single choice‘menu, was not universally popular. ’ ' ‘ “ * ' ‘ The most outstanding increase in per capiti con- sumption;'asiindicated‘in-Table 1, appeared for roast 3”‘ lamb. Lamb consumption was three ounces in'1955, and'in * 1958, one pound two cunees per persenl’ fhis'clearly’in- ' dieated that the majorityiofistudents were not toha‘or lamb, but that a relatively large number would choose: last when it was offered. Since lamb has been'considercd a delieaoy in certain sections of the United Stated, on a seloetive aenu it could contribute to student satisfaction. ” Bologna, smoked liver sausage, pickle and pimento loaf and other cold meats, classified as cold cuts, have always'been considered popular for lunch or a Sunday night I --:;3) .3."fi'[‘;N ififltlfy'f)3~fi' Ward! on?! £i’2‘Iih )I'mrf bmm'i a!!!)a‘iS-- ‘(zst .1102; 5.] 'thM53 3.11"vjm~:';;..?rs,w man (My ,8‘1521333 .3113!!!er Js'i rigid all ‘10 gni339133u1 VA .Lbfil 61*m RbW Jodi doom 3 ffiuuslsuq Jdgtew $103 To HUiJQflUVfiOO clique neg 5d} deJ gen 9303 01 3051 -riw eviceooana aaudi 0&3 we} a93uu0 uuul bqaseuoob eqnflo on: and? bopfieunqb mud lo nuljgwuanuo 9d? .emusd 133 as) bnwuq ado 03 8501 HI n0c191 «cg asgmuo OWJ abnsoq 38d: sievifint o: hwmofia aid? .BEQI n1 Hogwaq 19q asonuo ,mzaz 99km?) anemia t. 1H,.» 597193 ‘{13rse'az-;'~-:'I'T aw {{ohiw .111er .usfnnaq {liuaxsvinu Jon SSW «quasi g‘jjeggo aim; Hi (3.9;.fi‘t1352'r f‘t!"tif)!i.~..j?.‘?i10 3:30!!! 31:"! 39501 no? Lauqugs ,t side} mi hcdugibuk ea ,noliqmue n! has “VIP?! {:1 5:931:30 (Jami) pm, tmi?:;=m:w:09 (Mr-kl .dmsI -ni zluaoifi aid? .Lfiaiuq ueq eeonuu ow) bnuoq one .8691 to hnol :nn 919w einwbmia 30 EJkuntrm 9i! Jedd berolb efioafi' bison uadmwn c21oi mlaviiainu a Jedi Jud ,dmsl be19hkanuo need and dmsi our}; .bcuolto ass :1 nedw dmsl a no ,eQJQfL baits“ 9d? 20 an03J0§a misjueo mi yosollsb a - .voisoaleiisa Jaeguaa a: oiudiquua Diana 3! unom sv1303133 oinsmtq Lug eifiolq ‘fifmkflun navii bgflnma ,sngnlufi SVMfi ,ejuo bfoo ea boilteasia ,rénuu bioo uofijo bus lboI 11 ' ~n' “n . _ _ c.. . . . . ~L3’" {AQHML a no mount 1)) uminquq LQWwbiauuo need Banal» 13 buffet. ‘secerding to the per capita figures in Tbble.i, this was not true. The consumption of cold cuts deereased from one pound three ounces in 1955 to mine:oumees in 1958. Inch of the pcpularity associated with cold cuts has been influenced by wishful thinking on the part of those con; cerned with the preparation of food, since serving cold-- meats involves a simple slicing procedure and requires minimel time and effort. _ The per capita consumption of frankfurters re- mained fairly constant over the three year period,. varying only one ounce between 1955 and 1958, as shown in Table 1. The total consumption per capita was not large, but indicated that persons who liked frankfurters chose them rather consistently. : . . _ A comparison of per capita consumption of meat purchases for specific classifications showed a definite shift in the total consumption pattern for several of the, classifications. _8ee Table 2. In each of the three years-d beef was consumed in the largest quantity. Although the consumption of pork decreased during the three year per- , iod, it was still consumed in sufficient quantity to rank: next to beef. Poultry ranked third in popularity in both 1955 and 1957, but consumption decreased in 1958, putting it in fifth place. The miscellaneous classification, in- cluding cold cuts, frankfurters, sausage and city chicken, was in fourth place in 1955, shifted to sixth place in 1957 and back to fourth place in 1958. Fish ranked fifth in pOpularity in both 1955 and 1957, but ranked last in 1958, veal ranking sixth in 1955 increased steadily to fourth place in 1957 and third place in 1958. Lamb ranked as the least popular entree in both 1955 end 1957, but in 1958 rose to sixth place.. From this evidence inferences could be drawn to show that with selective menu veal, lamb and the miscellaneous aclassification were more popular. (‘3 p. 1694!" .1» r_-.4-'> "" '- '14‘.‘ "I? ’T '«"'?'rr~(’ J t‘lj 1 ,J.‘ '3~ .,. #1:..‘1; be! ’J . " “J..- . .—--J~I~a')h e 9 5.4- I. . l ‘p l ' ' ~- 7 ~ . -. r ’ , I ' v . . Lav-31nnn 9ffi© :3}: .n ; ..: _, «0 5.- .“JIJ Jam saw ezfij ’ 7' V“37”T film h! F’ I it ;c713< on? I idan “no $011 rowi >v wr'; Ltmfih-:I£{ 3u C531 mi deie gufflrfi1 132V an bujnsu 67b} .TCVJ Ml ohnlq fluid! {on Sui nt GOBIq at 3nd ,?BII hrs 5592 rind v1 naming uslugoq 38891 add Roonouolnk oouahkvo aiffi anti .99biq #1713 03 9301 8691 ,emi .Isov unom oviiooloa riiu sud: mafia oi nonuh 9d biuoo ~151VQUQ sunm snow nothwiTiuaaic ?UD9QSI[9921M oflJ ban 14 Poultry and fish however, were found to be less papular. Table 2. 'Per capita consumption of meat purchases for specific classifications for London Residence Hall during.winter terms i955, i957, and 1958. 6 w v— ' — —r Specific , h Classification 1955 1951w 1958 5* Beef 16} 15 on. 18} 8 on. , 16! 6 $05. Pork 10} . 6 oz. 7! 2 oz. 8} 15 on. Veal 1f_ 13 oz. -2I ,15 or... -2I i on. Lamb ' - ., of 4 cs., ,1} econ. l} 6 cos. Iiscellsneous 2f - 6 cs. if 9 cs.. if 12 on. Poultry . , . 4} . 7 oz. g 3} 10 on. .1f 10 on. Tish,.freeb 094.. 2! .3 93.. 2" .4 or. ,1! 5. on. frozen Total , ' , as} .5 oz. . 37f . 3 oz. .33! 9 on. .— ! ‘__ ..— h— k —,' —— ,_r ya. Y —— f f‘e-' +f ‘— ff The increased consumption of.both veal and lamb in 1957 and 1958 with a selective Ienuipettcrn indicated that a sufficient number of.studente vould choose these entrees when they had an opportunity. _Apparcntly, the selective menu provided a framework for giving satisfaction to stu- dents, as well as greater variety in econ planning and,. preparation, essential for an effective food service. .' ' A significant decrease in the consumption of peel. try was rather surprising. However, in the residence halls chicken was often served on Sunday when many of the students wereahscnt; this would decrease the amount. consumed. for- key was frequently served as an i la king or combination dish, consequently decreasing the amount of fowl required for each serving. These reasons, no doubt, have had some influence on the consumption of poultry.. ‘ The per capita consumption of fish was low and b1 ofifiquflf awei 01 03 Igtnfi anew ,wovenwd 1&11 bun 1131u01 “to"; 2-3311151'111'1 ..‘~?:"=---." ”11‘. 1:1511’1."wa17a1-) 1411:1153 1‘31 .8 911.151" on't?%»fiy Hflpnwl 1v: mnntfixgifiiaeain QITIDOQB I .';:j ins ,Tefil ,Qfifil a 193 nstin guru n 1151 "-0.--.—- “— otliosqa *5“! Y?” F'"? ”withoEYtQRPID .Su 1 kW; .eo CI ES; .wo 81' 5st 1537 .3L 3 $1 .30 L 31 .3» L dmul ‘1 {I F: .20 0 11 .So 8 Xi enounnlleoeiu .30 BI H: .Qn hi ¥u .xo Y it YIJIqu .30 E: ‘i1 .\0 1: ‘12 .NO E; "#3 bin+118911 ,rhafi nexo1l - ' \‘.: .- . ‘mv‘o ,.. 1‘ Q 1‘31) ‘2: 5” .3 "_- o 3;. () {I 5". ‘ 3.: o (.‘A ‘) \) A‘.‘,f :2 18: OT n1 0x31 1131.1591 fijud 30 nnjjézxwwuu) hoaaelwnt 9&1 389! F Jasinni unaJqu nuns swijociva s fijiw P601 bun T601 a1313m9 eeoiJ uaofiio hlnuv a3xemu13 Eu unfinun anoioillua B evijceicn 9d: {fjxowuqqh .{jifiu31rgqo mu bed xedJ many —u321 03 12111391118131“ 31:,‘1'4171. '10'1‘ Jl'zo'yemgs'fi B- hebivonq 11119111 :rn guinmnlq “can n1 {Jainnv fiancug an 119w Eb ,aJaob .cufvvca boot 9v13o9323 me 11? IntJuoane ,nolinnnqanq -1qu 30 nuxjgm name ed n1 oaaznacfi dhaoilinyie A eIIsd sonnhieou 9J3 n1 ,1wv41ufi .nnial1q1ua nchcn 23w YZJ ainchJR ed} 30 Yfihm mafia vuhluk no hekua “calo auw nertdo -uuT .hgmueneo Junnmn afi? HPfififififib )fnaw 2133 :Jnaedn 915w n013nnidwoo no gain 51 E an ac bcvwaa YIJHGUg91T 83W {9H be1IUp51 IWUI lo Juuumu 9&3 agimeonarb YfJuenyeanoo ,daib emoe find cvcd ,Jduob on ,th?fi01 caodT .gnivuoa does 101 .‘C‘IJIUUQ in 1111131'1111111531-09 9st 110 901101111111 ."H [6: W01 ER” “311 10 naijgmuhdmg 531480 10g 321 15 :7 decreasedficcnsiderably frontwtntcrvtermvi955 termintcrs- {ere 1959, shown'in'Thhle a. "fhfsfievidnneeEradicatedcii thit‘ffsh’wasfthe least acceptable entree. A cpaparison of the total per.oapitg consunption of meat purchases for the terms studied shoncd : decrease for both 1957 and 1958.‘ See Table 2. The decrease from £9?§:to 1957 was one pound three ognces.11The deertaéerflim fron¢1955 to 1958 was four pounds thirteen ouncgé.“:8uch a m9r§99 cerease gave evidence of an exceilgnt food: scr- Vice °P°r3§§°93 ICarcful manage-cut and planning were imperative to controlling consumption and maintainin “1*?111‘1 r’t... etud9nti satisfaction. Th1? was achieved primarily through an accurate control of food érdering. Records showing the {mount of a given entree prepared, served or left over are valuable intestimating future production anounts. Through 11“} u. t t this detailed record the ordering of actual amounts of feed needed could be very accurate.: Provision was always 111! Pads for a f1l1_7 in iten such.9s chnned Lam 9f 11 should be necessary. Carefu} planning for both requisitioning and preparationlwere essential for mainta9n19g 5991;21E f In f )t‘ 1‘. 1, The wise utilization of left-overs also lnfluenged the total per capita consulption. natgef‘thgn"99:ving left-overs as gulentra “'fk,§h°! were frozen 9nd fegzegufi the next time the entree appearfd‘fgflth: :rnu; This re- uwe9h} : {PoPPt‘tpoe ordered an9 preparedf an9 ut9lifcd the leftsev9nhit9nsjf9 an acceptfble manner. Portion s so both iln preparaticg a d service were a999 closcl con- . 1 trolled. The use of standard serving equipment made this relatively ;simple; for the employees and students in food 11:11:11. 1?;E1g9 service. _ _ E’V‘I 1.111," 341:”? f t ‘ ”‘11" f1 1* t 9 q r llaintaining these controls has required constant I" (5 L. vigilance on the part of all persons involved in food preparation and service. The outstanding decrease in ‘I ~ * O _‘ - a; a - .- é— a - .. - --‘; Q *C O - . - we; .- ‘- a $ - 37-: - . -' L a ..'- V , _ ..-:3 .. A 9.2- O a; g - 3J3, v‘ Dw‘ P‘s ‘J *’ k" w H. v N 't‘s e fie tr ‘D g“ ._ >w --_ A.-. “H-‘. -C v ‘1 ~-“. _ - 1'; ;"..'(. I. :9 "' o ' :5 .4... , ° :. - .2' ~-r-. «v~ _ a 5- - O "'5‘ . . » : ‘9g- ‘ .1, :~-:.‘ 3 . ' a» a —“a—’¢H '- ... :_'T-§; ' - .r§f / ;4- .- ‘¢."‘ - g -- .- - -‘ ..-"aalf. ‘- A O :. ..-- .A—r ‘ W“ C - ‘3 i 1" - - . a .- " to ~_ _ ....-- a .. ¢§ - - v . - 31 c. . t; -. O r ' '5 ; “V v ;' ~ - ' . --.--- - .51"- I ;. 'Lwfis‘F' .- .. --.s ‘ .- "‘ .‘ ' ”P :- u— . ' d 0 n E, 4 - . 4» C“ ‘V H! ;3 ‘1 .— _. ‘ .. . .1 . X) 'I'Iuo - -0 _ ' .fl “ J to..- To.) LLaJJ-Jb . ' v .- e v -3 can ":12'V”1i - . P u 4 g . «.1 ’ J.[ I! _3 A-.3. v 0—. . «p — O .— --.JI;I<-1:51 .J r ‘w 0 -1v~.5+ .‘J1Jo-J ”-LlL-U .r~1 r q - oo‘- I 02“; 8.3!.a-3 -‘,. .— .1.-§ e C -JTQd La‘a 79‘-L4 2:52 .L'e: ~53 x {IJJ in” .goiuqii; n-1:101 .“finxcr 9 r:3 Eioéwi) £215 a 925: :“9fi 1' a 2. >4 " O v-w- m ' O '1 ‘t l V ‘9 ‘-c N '7‘ Q... m C 0 f” t) MI r. I .J (1“ (ft 0 bl a h‘u '7' ‘3 P" s I 's .a J an: I a (‘11 ’V a. . .2 91‘s. r n1 18 .E591 I133 .; 3:912; 3?n91 333 auw flail Jed! : Ic:;J 9:: 33 x'aztnqzco A :2 2‘"o: sf: 1'? 2920131yq seen to 94:9. 956 .553: has 7591 d301 101 -1 nu \[3 ‘ - f} 5w ‘1 01 Lab} I! If .1 to b \ (I! '0 \'l (U ': ait;w; 1;; 25w 3381 o: 6391 £01) (U 1; 93:~;zvs 37;; e ne1oeb 39115: a 31-223n2s3 15?:1n3 .nolls1sqo 991v :3;r:?:uo 3&111013303 o: etha1ogsl 323 any ai;T .noifiosteiise JneLst :t1v510 [.91 to {013359 eis1uooa as (5,133.13 9913:: movie a lo Jaucaa 9501; 9153:} gnijumljee at eIdsuIsv a firixefifio on} b10931 helisieb aid: .91n1U00¢ 21s: ad blqoo baboon hoot ‘nco as dine 5931 nl-Ilil s 101 at»: of 1;? 3:£.x5[q Infiefisa .z1seecosn :10: 1t} istjtcaac 91~w £013513q91q ‘ni to rviznxtizju sekw 3i? .h.'-1 :_u ; s:t:so weq 1330: ed: 2 ‘4 H .9 1 ~! L‘ 4 ) J :w 73‘: .1931 s11xe as as e1svo-Jtei 3 :9119115 canine ed: ext: :19: of: has Lsxgrto 9d 0: Jnnons an! beeub [Ju345‘05 an at are)! 1evo-Jtcl ed: ,1?» 9'17198 has notis1sqe1q at n30: ‘ E99V01§£9 ex: 101 sights tlevlisle1 .eotv1ca 9I313303 SFQfiI gntntsintsfl 2:913? {In to J1uq efiJ no sansltgtv ":Jefiva sflT .sniv1es has not15151313 16 per'capita_censuaption and the prevalence ef‘hore satis- fied students were ample evideucc,of the-value of a well administered food service. Per capita Costfof heat Purchases Table 3 showed the total per capita cost 3i neat purehanes for the three winter terns of the study. -A.relr atively slight decrease in cost for both 1957 and 1958 appeared. However, as previously mentiaied there was a decrease in total per capita consumption of one pound three ounces from 1955 to 1957 and a decrease of four peundélthtrteen ounces from 1955 to 1958. Sufficient de- crease in cost to balance the reduced eensumption was not evident. lherefore, in order to adequately compare the total per.mapital costs of mhat for the three periods of“. the study it was necessary to relate the costs to an in- dex number. A price index number is an average which expresses the price level in any given year as a percen- tage of the price'level in some other year (21). The . purchasing power of the dollar fer a specific period is a reciprocal of the index number for that period; the higher the price level the lower the purchasing power af' the dollar. Index numbers used in this study were an average for the months January, February, and Haroh of the years 1955, 195?, and 1958, of wholesale price indexes for meat, poultry, and fish. Price levels for the years 1947-49 were used as a base for the calculation of the index by the Office of Business Economics, United States Department of Connerce (3,4). _ “ 'Table 4 clearly showed the fluctuation of price level and purchasing power of the dollar for the three terms of the study. r~ "*" OI Biting 91k?” '10 ¢'Of:')[.579'1q mi: trim; I:t.:IJ";::U'3.Iu9 siiqao 'I‘M’I Llow 5 lo vnlhv of} in cnreLtva ol;ma ewew einebuja boll .31t1!"'>2 bran} E'S'I'ajzatniuzbc a‘.;:. ?o‘r:s7 J'haufi 1‘) 3; all a.) I-g&:3 “19'! J ark-1'1 ‘1 0 J "a in} i3; \z‘.) 9.; I z...,‘H)J ("a 11.! L-"v' .w'fifia 8 ‘1 I. :be ~£91 L .xiu Le ex] in PflisJ uolurn newfij ed] 103 asaefififiuq ‘\ I. q '--n I l —. H3u~i'xu1 Jifil) ml 'u:u61051).}NHIIR KHAVIIJB 6 Raw clan: fafiuijnwm viauntve1g as ,1uv9wnd .bouaeqqs ha 01 on) ,o unijjuuanno hifnhv wag ibJUJ nt casewocb 'un»l ?u tww'wtonb H has TEVJ (hf-XWLIIWJXI esonuo 991AJ -«h Jruiuiilnx .*391 03 86“] vuu? ae“uuo noelutdl ebuunq 3031 9121-4 [twi‘J'lh'»'«':20i) [MrJIM-Wr! 91"? {whiphdf O3 320') UK Sir-Zhfl'Y!) gfi’ “Tyufl‘fl glujnupebn v) 79910 mi ,91J391931 .Jnubivs no eguifiaw 951”: fig} 101 Jan; To a? no Ieiigno uaq 15303 "[11 115’ ‘03 3335333) (34;: {nui'a‘i aft] V"?!~'3‘P_'o’h0f§ 3...? 31 YDZIJB 943 ngnv ngwnvm mm ei 1edmxn xsbwr noiw; A .194mun 15b ~nno10q 8 Pt 1:fi( nevi; Vvu ht IOJQI eoiwq 943 83?991Q£3 9w' (1;) wuez uoufa evva Li {oral uokiq add 70 9353 at hfitfiuq Oiifwwqa a 10? «hi; L ed? Eu ucfluq univsflofiuq of} :fp-ifieq Jun 1 in? *yan;u waWfi cflJ 70 IIJVYLIIO“W 3 30 “DNA” ifiiaqgglfid 533 qqnol «:3 (”vol solwq 3H3 ungid Us. n*ku '»&i1!9 211'] (11 [H194 'TWfiffrdfl.[9iU1I .fixaiiz)b 53d: A.‘ a. Q L ~— ed? 1‘) Rowen wa~ {aweu1¢kfii .Tfiuu.v imam oJJ “n91 efiuweva. aqfi.guii 93111 slznwclajw I.) [J 4! fig. ,Tfifil ,ffl“:t 8109! P'Tr'rl‘f 913'? '1”). RI‘J‘I‘?! 9011‘}. oi'sz‘i 1“"; ((1311!an (359“"1'31 9.?! '10 {14.1.} »—{v.:":fss:) 95:"! 'w'} “emf 8 85 D99.” 9’15”! U31-T‘l‘fl’1 a... A. #93538 be} 1.5! .gv';j;;:n;m-}fi a:«§;t'il_2>.j"§ 70 901,13.) 9:1! Yd Kabul .(ptfi) ggwgruufl To Juqmjdbqeu ectuq 10 nnjjuusonil ed! Luvnda 2115-10 ¥ fildhl 881.43 0.4.! 'In'l Waffaf) 59".! 30 'ity'FI'V“: ;‘-r1_'[2$',tff)“1.’lq 33:5“ ISV‘J’I “(53:9 9M1 30 2m393 17 Table 3. Per capita cost of peat purchases for s ecific ' classifications for Landon Residence Rh 1 during «wanter terns i955, 1957, and 1968. . e- . a- ' . a s e s \ u 1 is j— g A— M h A 4.__—-—“ AA4 ‘4 4 AL A #— __ L L. A A V W Y fir *w ‘ 7 Ti fi- WYY *fifi— ‘ fiw-‘r—v—fi—r firfiwf W‘r v V «Specific' ' ‘x . _.-. 4~<::; - __ Tw;w 1. -.. ‘Classification ,‘1955 .H . 1957A , 1958 ‘8887 " t ' 8.48 :_t 9. 04 ' t 9.78 Perh' ' ' 6.43. L 4.51 ’ 5.13 'Veal ' .98 , 1 1. 32 1.56 Lamb ‘ .18 .71 .83 liscellhneohe .94' .60 .80 Poultry fi' "‘ _ 1.90 1.18' .98” lush, fresh and 1.14 ’.87 .66 1 1 mg“ "-1 . * 2- “ w; .I: . ., tt' .1 'Tota1'8" ‘ ‘ ' 1 20.02 ‘ 8 18. 53 ‘ s 19. 88 _4‘_A_—L_LL L‘ “AA—A AL; A A; Uthuk ...“; ..I-LAhLA 4__ n V—' v' v v 'V—j— w Wfi— f—Y ——T—ffiV—_ ‘r—‘r ' 6 T ( : SL4 Thble 4. rIndexnumbers and equivalent purchasing ower of the dollar at wholesale for meat, pou try, .snd.flsh, January,1 February, and fluvch averages for 1955, 1957 and 1958. . \ , , _ f 1" (Year :“' l':' '1 1' ‘Index Number‘ :Purchasing power ‘ 1 -~‘ 1 - ' 31947d49=100*5‘3bf thfi 5011.?“ fir‘tfii‘: “- AAAr :u::::;:**' :3'“; ;:419£;4:9+=§1$£g::t 11965‘ - - - "-85.9 .. -‘ . - $1.16, 1957 ‘ 1 . 84“ . I 1e18. ~1958 - ‘ ~103.‘ , ".967'- f 8. '3'. — ‘1. fiv— V 1Source of data} Business Statistics, U. S. Depart-cut of tool-srce5 Office of Business Beans-ice,'1957, P.8, 1958, p.3 I ‘7hd’idlatidhahifi of the pertcapita cost of meat ' purchases'for each of the three winter terms to the base period .1947-49 gave a basis for co lpar1son.' In 1955 the - . I i '5 a 3 ‘ Y1 "I 031194”?! "I'i'l 'ritrksu'f'fiiihg 353%.”! 71) 3 PM“) t-‘zJi’anD "l‘iq .8 SIGHT ‘ '.71._ ;- t. ' -."".. Snz‘tbn 11:.» {1839559131. :2...- >11... Int ta'1\_‘--1J.-,-:“:[1.1.4.:th " k “‘4 u} . ‘v: ,I ' ... H ‘.. ,,. 1 ”a ,.:VI 'Lbh «$193 TSJHIW m.—— -—'-—w- --— --- >m—m- ----——‘~ . —— >- —— --—-— #wflrWr‘—w-~~ s—u-‘» a-s— *-W‘m—w_ ma» a—cvv -..-....- -—-- >~—- ..- -- <- ~.... . c ‘- --—-— -.—--——‘..—---—~ ... --—mm~—‘- u--%- ”‘1‘. ...-.... ,1 1r 4 . I \ , -----«-—. o H is) m" E Agai Ta“: €691 unilssiiieenlD 8?.‘P «1': 30.9 a; “15?; 1: 7:19q 88.6 13-5 89.8 $101 0473.1 9.1.1 {.47. I537 7, (H). 11?. eru:uxn.liain?fl M ‘a ‘\ \- O :1. w-v ,. I H {W . I {'13 .i 1'» (M I: an. 1:651? , 2'19: {71 rrzx::. 101 (ruiiivnsqxu sun .auuuzil burs aufyiini} 9r“) {fibre} 13 f4 03 76”} “(I To a an 3U .n393r31v3 tun; Bunfisds r2+391fl31 (n: pl) atria \LIKIE: but; a1;.i[ufs . ( “‘. -- 75"." t q '€'\' ' If". 85” 31 CQUI U3 L931 Whit ,9.~ifiiana 80.19.! at .eguuri-J'ltm Jam: ueq Blues 99113 hnn awnifub 551d: add 101 5rua£inh cvlunn:‘{la —[091 9d bIUUO gflthe n HOJd LI .fiiw fluids {{HJ sonafljau7 w 5.3%} Hf) BfIiHI ¥)'§).Z":‘.i.«'-"..J'I 'I‘u‘f'lj‘? ni aaeowcob nofliuul 103 Intjnujnf :3 heJuJifieni ass vnxw svijocioa 31 Istusfinnum 10 2139325 [In no bsoulq aha snk! lo 1-wun1 nn'azuhrxsq asu {HQ 5311' ."l hflfi 'I fljin iwfijwno Noijqxuafiao ' .v -‘;‘-}’I (“L-(.3 r: _ P? I.“ b I.,I I) ,. q :‘I‘Iylz, . .‘ . ungnevua bun aqhiiob ”IV a .JHOm lo Rem no 3:4 ) fiifl TEH3.(% sniT I 3'1 1H; 3!) JBLH) I()f) £09'1'f3 ‘(Jtra?x! narIT 2*“;Lh1h srn)\gtn9w3 nfiuh one 30 sansxveb bedaquruggn awn 811T To gniiciflgtj 1 ,YCti {‘1 I «74 .bj'b’flit‘) (1. “'1 1")1‘,‘ 9:iJ at heana10 nt 3 Hfffl . s'r‘.... ’JIJIJZ) lit”) Lug Jens EEVI I“ fifiinfgfiih[ n1 aJfiSO nave? — -5 vtfiie n no ,{QCI Hi 83300 .nJiluo lwq Edna? egggygggf)t33 stdithihq 1‘ ’\ .9 , ‘Ij( 3' "~~'I"-'3 "\UI 9:L: ‘10 T?! ‘tl‘.}'1';?"I 2 ‘10 ((331';t)0 ease} i) '-F :"\ t {(1<)zf€2a sayi3 J() 1U; VJiiflfi "F ',‘-H. lnriobja a») ahw t';' in"! 4‘ ”V". -. . 1 .J 2 f". . . ""0 gtn’}‘l 9H3 19 sentrol; it was not'pdssible'te allocate decreases in oost'te‘either factor.- The faet remaind,“howeVer,'that there was an aetual decrease in the cost-of neat purenaee during a period when a cycle selective menu was offered. Analysis of Heat Purchase Consumption‘and costs for 1958‘ The pattern Ihich was followed during 1958, in- corporating definite proportions of high, medium and low cost entrees, was reuna to be of significance in the analysis of menus for this period. High cost meats were considered to be'those costing more than'twenty cents per pertion. Those classified as medium coat were from.fif- teen to twenty cents per serving. Low cost, or.moro correctly termed lesser cost entrees, were those under fifteen cents per pertion., 1 _ 1 Seventeen pounds four ounces of high cost meats were consumed in 1958, as indicated in Table 5.: This was fifty two per cent of the total per capita consumption. The more popular plain meat items, such as roast beef, roast pork, roast lamb, chicken and turkey were included_ in this classification. Increased student satisfaction was clearly indicated, since more than half of the entrees eorved were the more popular items. 1‘ Table 6 showed that twelve pounds fourteen ounces of meats, indicated as medium cost, were consumed during the final winter term of this study. This was thirty nime :pe-rce‘nt of the 5.}? capita consumption: Greund beef, beef patties, pork chops and'ham came within this classi- fication.' as previously mentioned, these items were very popular, particularly the ground beef and beef patties. Lesser cost meats contributed only two pounds fifteen ounces of the total per capita consumption, or nine per cent for the term. See Table 7. Included in the listing of low cost meats were entrees such as liver, cold m n; axvnnfiicn Offlfifllih OJ filfiiwaaq 30% 82W 31 ,iouJfiOO Jud! .TEVQVHJ .ygj Q”1 33n§ 9L3 .1H3253 1%J3ID F3 3800 cadfleth 359x 13 32mg aflJ wt v?fi913§b 153356 nu EfiW 91333 . 41.??0 n‘x ua_a ov1§wvifiz BID?3 5 “51“ t0‘191 B PHI7UD V a s v r ‘ ”‘4 ,e..> "J Lev “‘- cf‘fmnn Haifa Hwnuf3 93rd31uq Jtmfll'b) BIEEIBQA “(wk ‘5?J=‘; uJ:;-1t:h La;aw;f.[:33 ?iifl 1&3isiti 111423331;q 9 ii’ Va)[ fwwa qmyiU'ue ,rhyid 1;, titlififnfofifI 5J.iat}‘fl: gilthHIOQ”U)Q gait mi “(HR-Qiiiffiimi'jfl ed ()3 brnnfi as”! .ecanru3.3uco flfaun jeuq uriu .buian aid) 101 ammo“ 10 eiexfnns 1c” ainco iJuenJ and: cumm 3%: ans 990d) ed 03 hauabianoo -'t:“ .3301? 5mm: Jam) mriibsm Ere; £291.11 881310 9?.0171‘ .noij'ic-q 910m 10 ,Iauu wul .gajvwaa uaq aiuea xiagvj uJ ncaj a Sun csofij 919: ,8591339 3200 T3695I bemuc! 113931109 .naiiuoq 131 ainna floodlit Ejuim 3309 {aid to eccnuo 7201 annuoq uaajaavea eéw 934? .8 91653 at Lainoibni an ,?COI mi Lcrganuo 919w .nuiiq wagon eliqao ucq IuJoJ QJJ 10 June 191 on: vdlll e I I ‘19.“; 3mm“! Ex. Inna .E’TTQJ}. 31.3mm $.1qu '15!”ch 910511 9rf'I twain;£:>nji 9’1»?! ‘{0)[1LLJ {}H1. r:q:b)j{!9 tiIJWSI 3&1ntri ,;{1<>q 33Q£KJ1 noidcalaijua JxvdnLia bcahwmcml .nnijmotliaasfo aid] at Beaujno sdJ in llud Mud! auwu Dania ,beJmDifiuI $115919 25w .E-L‘Ti’iji “1.31:;qu Q'tr‘nu FLU S‘H-‘N Dawn-38 eeonuo noanuni ahnnnq fiviefij 35H? haflofla 8 GIduT ank1ub hcmuauoo 519w ,Jpco mnihcm as bcjucznnt ,ajuem 10 {Julfld Emu aifl? .ubuja Him) 30 wuaJ ucdniw lent} QdJ ,Iasd bxuoufi .noqumaanmo cirqug 1nq 053 §0 Jacoucq ontn -laeu[o efflj nifijiw ammo nvl hwc Rania flung .esiijuq 199d 113v can" awcdi eyed} ,buuuijvun fifflWwiiqfiq a! .nokdnoil ‘3. " «‘ .ecIJJBq iced bun ifl§d finwuwg 9&3 gunnnuctjunq ,1BIUq0q abnnuq on: vino heinnztinno adaux Jvro xcech 1L) ,mcijqnuHHHQO BJIq.¢;'Inq 1L30J'suflj 30 FBJEHH) 1993111 9d: at icbulonl .T 911%} ‘mu: “n19 9M3 uni Jnmo uuq anln bloc) (}€IEI.EN5 Home: acnwsxfy ctav; eJncnx.Jnnc ?H)[ Eu gnLIJatI 20 cuts, frankfurters and sausages. As indicated previously these items had a limited papularity and were not as aeceptable as other entrees and could not be served as frequently. ‘ ' Table 5. Per capita consumption of high cost meats by _requisition classification for Landon Residenee Hall during winter term 1958. r-ur vi WW fi—V Specific Requisition ' Classification Classification Consumptign B°°f Roast beef 6! 3 oz; Swiss steak if 10 05. Beef squares if a a. Corned beef ‘ ’ 5 ma. Pork Roast pork 2} 7 023 Canadian bacon 13'ec. Spareribs‘ 10 oz. Veal veal cutlets it es. _ . Veal birds 6 on. but a...» ”$32! 1} 2 m. ”“1”? Chicken if Turkey“ 10 oz. F193 Shrinp 1%oz . Total ' - -. 17’ 4 in. “‘ eunivcuq fiefimfiibni 3A .RCLMPUbB Eng auojuutflnmui ,aJuo an Jun swan bye jJiisiuch basimii b bun-emedi eaefi a ;S‘yr:~a ed JV”: hidUO runs 893i}!!5 19fi3()i%8 eiehyijeosa .viinauneui ‘3'} 3.1.462?! 333') '.i.s£ “In ”(JIJ’I‘WLUHZU.F) 1,314.53 '19“'{ ,E’. slchfl i3 .4.~' '~ ...~.’ [xi . ' . .v '-r».. -. 'r-‘r r Pei-'Et‘hz {2- Ioi‘sni '14-! HUIJHO 156413 HUIJIdIJiJQI .E‘L"?! Wm)“ '19,} M?! 133111!!!) £1551 ..- -— m- wng_--—- «u‘- -_ . c—p— n-r--- ————---— —.-—. ~ —__A—-uu.__.___.-_-—m -...-. -—~o—‘-: -~= a—u.‘ -—- -fiw- maiiiriwmw 0131095.? .I [w‘hhn menu? Irwrfimoiii:wqfl5‘ fivéjmfiilfwfiuffi m-um > A ——-..-n——— A :- .__a_ _.‘.... . __‘_.—- _. a 3’1 0 {-5 L... If s... flche aaiaa O ..r', Q ‘~ H7 ‘7 891x511? 23 ‘3 9 3:": .30 a 199d heave? '1 . .30 '1‘; f; Ji'fiu‘; 3 f»: :3th C? —' .320 named I:.::[b.‘m,~fl "3 '4-7 .80 mdiwaunqa ‘ 159v aieiiuo incl if? 5—,. . SO . .xg I) 9. 3'9“?! i d I t:- 55-7 dug. $3.1 L3 .80 VI 8:91 Cami VI nufiwiwn 73I30q «<2 .80 01 zedwfiT x. . “ (Rail .8031 (p.11 fit. *1 be .80 b K, iaJOT w “- — —-'~"v_—r~“-_-u ”r"“w.—fl- 21 Table 6. Per capita consumption of medium cost meats by requisition classification for Landon Residence Hall during winter term 1958. Specific Requisition h Classification Classifieation Consumption 36°! Ground beef (I a on. Beef patties , mi} is es. Beef stew ard.oz. Perk ,- .' -. Pork chops if 4 oz. Ham if 10 ca. Bacon 1} 10 oz. Ground pork 4 oz. Veal " . Roast veal 8 ea. Veal patties 2.0”. Lamb ' A Lamb patties 2 oz. Iflseellanecus ' ’ City chicken 6 oz. Chop suey 6 oz. Fish Halibut - 5 on. Total 12} 14 ea. tw— 3H») 1“ {win} t.‘?I'Iiir:i~'»I’) .*C€LI:KT?J "P32ni1l .uuifwwx 10 rwxiifoPrHU) fiJiqwu) 191 .{f :3! “2.03 .6 elduT uoiJIEEUp91 gmtruib Iiufl nua— o—e‘a—Aw- nanXW‘iUVc‘: crittnrza fimf‘w” 'nU n'i?"9iTEVfi.- 1.. -‘ -s-‘-"*h l‘ ~| ‘ , f (’ (1 l.‘ A. " a... -—--.—-—-~—~-—— “-w-‘w .,,, _ i J -....JI'T - 1 ”1‘41’.£.J~.1 .... _ v {(2} r‘. €)_'A.". i).‘3 ,fol-r: g’e‘ :; \ . - 1 '1 t f ‘ I‘ ’ \L 1" Av . 1? 7’ If :1? “I I :4. -. ‘I. ‘. ”W's: ...; - .L. Q . ..l.-__._..°.-_w. ...—'14:... ' | ' A—L't ”2...; "IT , 1 I...) ..., "..‘ 4" , _. 21-11; ‘lLJllfsaLL‘ ' :1; ” r *2} 12'; 21?? 21119:»1'13 ,‘(sni'zzeT 3:29.011 ' Huer‘a s1usp v11cnns10 iuenelll {W31111i‘ aJ.-»id INVIUQ ,9 .(hfi (,.':.;h_r'1 p103 3.10“! [‘13de («drfan oldfijspav 11;:7.J wufivT ,riiufi firsi1ev013 ’~'r~~ 1. '.' n :7: 991 0 l r: 3'0 '3 {1:51.} .1; hpu1fi «;n;r wciihmd91sm . n nuhw ' ' . 7 ’ . F: .'Y".?= 1‘1! ...1‘. T ..7 .|'.‘r. V3 p, “—0- v—v-w - v—vu ‘ -..-..-- ... e‘ a. a-—-—-L- --—--— “"fi—L ‘. w .... a— f”. .’}Cfif{I liZJ;i }.I . h _’ 4‘ ' ’5‘" CW '1 (gm-- - V "A 1‘] L 3 L'J '."‘ ‘2'1‘ .x‘. :3. -';.TJJJ QJ ‘ {'IUF) hi1 1r.1:3 «1J01wbnn8 {24:05 .: 31 I BIhBIHB 'r11'21.::";;'! "0 ...._ -- “...-Hm- t a Edna? I EJ198390 2‘g~{,£fi J 11V11 .rcngo'ii 3 ’~ " ., t ‘ i f, I _ e _, ' :‘v. )4 A 4. f v '- . s :31 7 r W: ' "(EHHJ 7/"in 8'.£‘:“'~.-r'.=r:"5 .8 31(1113'743 IO . 21 .F b. 11 \ r..4 LUNCR DINNER Juice Turkey Turnovers, Baked Beans - Canadian Bacon Giblet Gravg or Scrambled Eggs _ . Pot Roast of set. Boston Brown Bree , White Potatoes ,‘S Bread, Butter Vegetables 1 Salads 1 s , p 2 Salads 1 Dessert2 1 FFesh Apple 2 2 Baked Cherry Home Made Bread,‘Dark Dumplings, Cherry Bread, Butter Sauce Fruit and Marshmallow Jello, Custard Sauce Butter Brickle Ice Cream .‘ lednesdaz, Jan. 22, Feb. 12, Ear. 5" Soup, Crackers Braised Liver . Baked Spaghetti _ Swedish Neat Balls Salad 1 .Potatoes ~ Vegetables 1 Assorted BFead, Bu tter . 2,, Dessert 1 Canned Fruit Salads 1d” 2 Peanut Butter ‘~ 2 Brownies Orange Roll, Whole Wheat 'Bread, Batter Desserts Apple Goodie Layer Cake 1 Cocoanut Gold Cake 2 Pineapple 1 Punk Layer 7-: . 3 Chocolate Peppermint Thursday, Jan. 2 , Feb. 13, Mar. 6 lbmato.Jnice Spanish Steak Hamburgers, Buns "Fried Ram Slices Hustard, Onions, Catsup White Potatoes - Sweet ‘ Salad 1_,, Potatoes ' . 2 “ Vegetables 1 Dessert 1 Tipioca Cream with , 2 Cinnamon Candy Salads 1 ‘“ ‘!-- _ . 3 gflfln'na”7~- 2 .‘. . =1 ~.' .1 ‘ Hot Rolls, Whole Wheat Bread, Butter Dessert Pie Strawberry Sherbet Exhibit 7. ‘anen‘s Residence Hall lenus for days 16, i7, 18; Iinter term 1958. 1- .11.?! .11 .079"! ,1”: .n'3L4‘inbeenT {7 ‘ 1191f ”OWL! ,a1svnu1uT vnA1uT squL vvn10 301019 nooufl unibsuafi - eased befiud ,iagu 30 J?nufi 30% 8323 heldma198 10 89033304 931$” ,bae18 aw018 noJeofl I BQICHJSgfiv TSJJUH ,b6918 S I absiua __I ehQIHB S ‘2 siuwh Ma31i I J19889Q 2111341 ,1mwfii 913111.: 9511011 {113,13 bg-A’ufl g WQJJUH ,Lae1fi v119d3 ,agniiqmufl wolismgr‘iez‘umi 13m, 311113 90088 SGUHB b1u32u3 ,oIIaL msc13 soI 912011d 19330H 6 .151 ,SI .doq<,e3 .nsL ,thaonbsw 19711 beeks1q a1sfloa10 ,quoa 81153 Juan deibswa iJJsdasqa bsflsa eeonJoT I balsa I asidechsv S S 1933Ufl ,hue1fl b931088A I ehsiua Jiu1d bsnnLO I 3132890 .H.___.Jn_3 1QJJud dunes? S asaafl 9105: ,IIUH ennu10 aeinw01a 19335fl ,L891d biboofl equh 831eepgq 91111:) "1911,51 9350 hIOD JunnosoO I )lni‘l I 91111;:29111‘1 S 1szsi Jn1m1sqch sisioocna 8 8 .115”. ,C‘I .n'oq 4?“: .115 41313211111'1‘ 14:39.18. 151211115318 800118 mun bsi1fi 8903a301 eitfifi 29015301 I acidaisgsv O Juana r 1 abuiea (I ”...... “-..; - 3139111" 91011:: ,6110” 30” 19131151 , 171.;9'111' stq J1seaofl 3 91:1 911:: {"119 11211513 '6. 1‘ ' I squL odsmoT Baud ,e1eg1udmsu queJCO ,enotnO ,b1adauu I balsa #7 8 “din mna13 BOOIQST I J1seesfl ‘(bmsD 11011115111113 151113111;{I S3 1 ,81 evnb 101 enncu IIBH sonshiaefl e'nsmow ’)?.'") .cpzl .Y JIdIde 15193 193111?! ;81 50 Friday, Jan. 24, Feb. 14, Her. 7 LUNCH DINNER Soup, Crackers Baked Sole, Lelon Egg Ores-35 Chipped Beef on Rusks Sauce Deviled Eggs on Rusks, Cheese M. S. U. Sausage in Sauce Casings with Scalloped Rotate with Egg Salad Sand- Apples wich Potatoes Salad 1 Vegetables 1 2 2 Dessert I Fepperiint Stick Salads 1 Ice Crea- Slice 2 2 Fruit Hot Biscuit, Honey Butter Dark Bread, Butter Desserts 1 Pineapple Delicious 2 Orange Chiffon Cake Saturday, Jan. 25L Feb. 15L Mar. 8 Soup, Crackers Lash Patties, Slice jaabolaya or Orange Garnish Grilled Peanut Butter Sand- Veal Birds wich Potatoes Salad 1 vegetables 1 2 2 Assorted Breads, Butter Salads 1 Canned Fruit 2 Cottage Pudding, Butterscotch Rolls, Butter, Dark firead Sauce Desserts 1 Apple Turnovers, Leaon Sauce 2 Citrous Fruit Cup Sandal, Jan. 26, Feb. 16, liar. 9 DINNER SUPPER Boast Sirloin of Beef Soup, Crackers Potatoes ififia Fish Salad Sandwich Vegetables 1 Filling 2 Assorted Breads, Butter Salad ‘ - Jelly Popcorn Rolls, Butter Assorted Cake & Cookies Strawberry Sundae Exhibit 8. Woaen's Residence Hall Menus for days 19, 20, 21; Winter tern 1958. SEE-1 b9