A CCoI-JTHMTIVE STUDY CF THE LCLLCIIIC mill) idi’tb‘QLSQILIJILL STATUS OF FCCD Sfili‘v'lcnj lJlldLU’LLC} LIJITH {‘11qu '.-‘J‘l’fii(;vb'l‘ 511141.113; Titllii-JG by Kathryn Heiserman Gardner “new, "9“” A TILQIS Submitted to the School of Graduate Studies of lichigan State College of Agriculture and Applied bcience in fartial fulfillment of the I‘eL-iuirements for the degree of I‘L‘a'QTLLL CF o CIAJCLQ School of Home Economics 1949 f‘~ OIUI. '71 I.” ‘1 ‘ :41 {‘4 v p “ ',\." 3.143.444 - \Jki.a.._-. 5‘.) I Introduction — II Purpose of ptudy and Definition of Lcrms III Review of Literature A. The extent of Apprenticesnig in Industry --—- B. How Apprenticesnip Iraining ielates to the Food tervice Industry C. Scope of Food service Aplrentice Training -- IV Lethod of Procedure V Aesults and Discussion A. Lcononic Status of Food Service Lanagers with and without uplrenticc Iraining --——-—-- l. honthlj Salaries of Food Jervice Lanabers —- 2. Leals Furnished to Food service Lanagers +—- 3. Living Quarters Furnished to fiocd service Lanagers w— -—- 4. Length of laid Vacation 5. Len th of Eaiu nick Leave 6. Special Conlensations , I. Added Services _ ______ 8. Group Insurance 9. genunerativc activities ____________________ IO. Scheduled jerk Hours — ll. Shifts Jorked by Respondents —~—— ——————————— 12. Free Hours -— 13. Types of fraininfi Taken b; Respondents ——.__ 14. Length of Training l_ 15. Relationship of Training to Iresent Iosition lo. Uesirability of Training B. Professional Status of Food service Lanagers with and without Apprentice Training--- ------ l. Irofessional Lembership 2. Irofessionul necognition --—- 3. Personal and lrofessional Improvement -—---- VI Summary VII C onc lusions VIII Literature Cited *Qfl A/ AL) 26 30 "r‘ )0 T.‘ L! l? 23 I-1 '\ K Iii Appendix 127 A. Questionnaire —— 127 8. Supplementary Tables of Four Groups of Food bervice Lanagers with and without Apprentice Training — ——— 132 ... - fl . . q .1.- J. *-L - u - ‘- 1 77 D H.” a. '“T 1 . --h‘- 0— * s. - —, ‘vw- .. . . \I |I - . 1 ._ . .n. A . - ‘- I. Dal '— u t C - J L A ---:-._ ‘1'” .1 - . . __,_ _. . —..~.L 4L 0 . l 1 ' , U ' ' . ‘ D ‘ - . - hr ‘7 U I ‘1. ‘ . «Ii—.5 v~ —-~ ‘ ‘ «I \ - n s I" - A .. » _ , - , ,4 g 7 ,~ . ‘g-L- .- —-.—.L. V . ¢ ‘ ‘ J . . ‘ T_._r_ .-.-'T ~ - ‘ 1 \ n-.-..L.~. —~ ..‘-—.I ‘. .4 C u' \ 3 V - 5 ~, I -' "l N l‘ * - l _- -fi ,, -. - r , r‘ ‘1,“ ‘ .-.' .- n~c d. .. . A .— ".‘|""l ”id 0..) --‘ < |.". ' -- .. .~ wr—v-v . "77’\ *r'. If . (3' .T t I -~'- .L‘- _ ‘yVJ—qL-L -- ‘J A .. I r‘ 1“] I,“ i a. I ‘ . . r ‘ . - j . “ J l‘.‘ L w -~- J D . 1.-. l‘~ V L ' [ Q. ’ h 4* .. - —. . . ."' . .. . ‘31; _‘ ‘~--L _. 4%-...- ‘j "7‘. LU . . , . - W.. , fir'r .\ .. 0') _ u d..L-A-_¢.—. v. ,. ..— 4 - . . . .. J A .. 1' -‘ , _ I l 3" _-.Lc L ‘J r. A ‘ . ‘ 3'. - 7 “ g ‘r-" V v ‘ ‘ ‘ I ~.. a * 4‘ v ‘ \X‘ ,- I l I A ,.J ~17 O I Y , .— If I” " — v f .7 ,w n I' I I I‘ .l‘ .4 z 1 I‘ ‘ J ,Ld -- a r 1 "v ‘ _ o A .L ‘ 7 - .I l=~ XXVII Relationship of Training to losition 86 XXVIII Desirability of Training by the Untrained nesyondents 88 XXIX & XXX Professional Lenbership of Reporting Food Service Lanagers with and without Apprentice Training 91 XXXI & XXKII Professional Recognition 96 XXXIII & XKXI' Personal and Professional Improvement 99—100 XXIV Comparison of Information of Trained and Untrained Lanagers 117-119 .. .IJ . . ‘ _. 4- flu .. .u v . v ” ..fl . 3. » Cw I g a. ‘ . . . r . l . o . u ‘4. .F“ . . Q 5 v . I.“ cl .4. .. . ..~ ‘ A H b. . a . . . u I . Z . . .e . s a ‘4 .. a pm. . . . h . . T . . 2 co . s v. \ I ‘ l R . Na . I . y‘ \k . ‘ F It . . .. a we .n 4.“ e . .5 .1 ‘n .- ts Ft. _\ ‘vL a - INTRODUCTION Apprenticeship training is one of the oldest institu— tions of our present civilization. Paul h. Douglas, Special- ist in American apprenticeship programs, in his ”American Apprenticeship and Industrial fiducation", 3) has reported that while most writers have assumed that apprenticeship developed with the craft guilds and had its origin in them, some scholars have shown that apprenticeship flourished even in ancient times. Furthermore, apprenticeship has been common to the Orient as well as to the Occident. It is a thread of culture that leads back from the present to the immemorial past. The code of a Babylonian emperor establish- ed legal control of apprenticeship as far back as 2100 B.C. A similar tradition has been revealed by the ancient records in Great Britain indicating that apprenticeship was in exist- ence 100 years before Parliament first took legal notice of the system in 1383. In our own country the first free public school in America grew out of apprentice training. Thus forming our present day system of popular education which is the pride of every American citizen. For this system of pop— ular education we owe a debt of gratitude to Horace Lann, whose first aim_was to make this democratic country a liter- ate nation with higher standards of living for its wage earn- ers. William F. Patterson (5), Director of the National .' V": I." - "y _, , -~ 1 -v.. 9- ‘ ‘ . F‘.-, _ ‘ .C-‘| “ I I _| . a t- ‘ ‘vs.’ 1’ " ' H .y‘ . . \"v 'n u _“ ~ ‘ I ‘Q '-.t f“;- a‘. ‘ .A' ‘ . , . s v-. “‘4 5 I I - V.‘ “J H1 5': .f!’ I t a . ~‘\ ‘f b, ‘ F‘ A ‘ - ‘ Apprentice Training Service, relates in dducating for Igg- ‘EEEEI: that the general idea of a "liberal" education means the gathering of the wisdom.of the ages and equipping young men to live rather than to work. Contrary to the longevity of the belief that a widespread system of education for demo— cracy in the United States was based on the "liberal" education alone, it must be recognized in this technical age that in addition to liberal education the system should be extended to include equipping young people to work through apprentice- ship programs. ‘Ihereforeiulfilling to the youth of America the promise that youth can expect not only a liberal educat- ion that fits him.to live but also the opportunity for train- ing that fits him to work and earn a living. Before World War II, Messrs. Patterson and Hedges in their studies (5), found that the basic need for skilled workers was met because of the restricted economy under which America operated, under which we never achieved the total utilization of manpower, But the importance of apprentice- ship to an industrial country was brought to the foreground by this global war, which taxed the energies and capacities of every citizen. The second reason why the apprenticeship system was not formally and fully deveIOped was due to the character of the apprenticeship training. The apprentice must be trained on the job. Schools can offer only supplementary training. .._.., it 2" ‘3’. O ‘ «A ve .1 .. 'v- ‘. | ‘~ ,_‘ . It» -L.. . . 5.. ," -. ‘L. "‘6 ',;,, t“. ’u“ \u.~.\. ‘ '- :e, ‘4‘ 9" .. . b v a *e Inc '\s: v‘ _ ‘Q . -‘ Q‘; fl . ‘ P _ F ”x -r ‘.|. ‘ . _- ‘ht ». . ‘ < \ I .. w \— ‘. Dr. J. C. Wright, Assistant Commissioner for Vocation- al Education, testifying before the Temporary National Econ- omic Committee of the U.S. Congress in 1940 stated: The best training that we can give never takes place outside of an apprenticeship, because it is impossible to duplicate in the school room the conditions under which an apprentice has to work on the job. The matter of human relations, work with fellow men, spoilage of material, the calling down that he gets from.the bosses and what not, are conditions that are foreign to the class room. (5) DeSpite this fact, few industries had the foresight to prepare for a time when the demand for trained people would be so great. Dr. Vernon G. Schaefer, (6), noted that in a survey in 19AO that in one state alone there was a lack of 40,000 skilled workers and 4,000 trained supervisors to meet the need of expansion. He found that since American people are not a people to remain dormant or to throw themselves over to despair in time of crisis; public and private trade schools, universities and colleges, state and Federal agen- cies and industrial management have all seen the need and are COOperating to the fullest extent to meet the demands, now and in the future for training personnel, as skilled labor and professional supervisors. Most industries and business today have apprenticeship programs for the purpose of supplying these trained workers in. Uh ~._ A. .9‘ . | i n.-. .7. ~: g o I "_ l and supervisors. This survey is concerned primarily with the apprenticeship pregram after the trainees' formal ed- ucation to see if there is a correlation with the post-train— ing period and the professional and economic development and the status of women in food service positions. - ._ n m. u. : p~\- w. . r.. ..‘. ‘7 - 'IA _ .‘. a .__ - . . .__. Q u_.. ‘N -A a ~ \ «'4 a .91 ~- II " ‘l ‘7- \ s .~ ~. C. PUdlCdE CF STUDY AhD UnFIhITICN CF Tamfld The problem confronting the home economic graduates in the fields of Foods and Nutrition, and Institution Admin- istration is whether or not the additional year of post-grad- uate training is worthwhile professionally and economically. .L The purpose of this study is to analyze the various types of positions held by food service managers with and without a post-graduate training period: (1) to determine whether or not a year of post-graduate training has any direct effect on the economics returns, professional status and other comp- ensations derived by the individual from her job: (2) to determine whether advancement made by food service managers who received post-graduate training corresponds to that which might be exiected by the additional intensive training period. For the purpose of this study the terms apprenticeship- training and post-graduate training are synonomous. The term post-graduate training was put on the questionnaires to save confusing the term apprenticeship-training to mean one that did not apply to a program calling for a home Economics de- gree before going into the advanced training period. The terms will be used synonomously due to the fact that all the institutions offering such a training program call it "appren- ticeship, or apprentice program" in their literature and oper- ation. An apprenticeship program is that method of training in which a learner (apprentice) enters an organization for a definite period of time to learn the business by adapt- ing the theory of her college education to the principal Operation of the business unit. RAVIJJ CF LITiIHTCQQ Through the years, industry has done much to change public thinking with the regard to the 0pgortunities for employment and advancement in food service work. Larked changes in Operation have been partly responsible for this. as an example, let us take the position of a food service of production manager. The food production manager today, is an able executive who, during her college training, majored in some field of Home Economics. As a capable ad— ministrator she uses a scientific approach to the problems of food production. She makes practical application of her knowledge of chemistry, bacteriology, nutrition, menu plan— ing, purchasing, accounting, psychology, personnel admin- ‘stration and many other subjects learned in college. In this manner many complex problems are brought under control, and in return she is well compensated for the services she renders. (22) Similar npdifications may be ob5erved in other supervisony positions in industr . The literature on apprenticeship will be reviewed here under the following headinss: first, the extent of apprenticeship in industry; second, how apprenticeship relates to the food service management; and third, the general scope of apprentice pro- grams of the food service industry. A. The Extent of Apprenticeship in Industry: Apprenticeships have deveIOped a great deal from the CU time that Paul H. Douglas in his book American Apprentice- ship and Industrial Education, (3) describes America's early apprenticeship system. hr. Douglas says that appren- ticeship was, "at once a punishment for a debt, a penalty for idleness, a system of poor relief and the earliest ed- ucational system”. The apprenticeship training system, as it is now evolving in the United States, might be described as a combination of the old guild system, he popular school system, and the conference system of modern industry. In 1937 Congress decided that the training of skilled workers was a matter of concern to all peOple. The Fitz- gerald Act (5) was passed authorizing the Secretary of Labor to set up standards to guide industry in employing and training apprentices. This act also was the beginning of the formation of plans to bring management and labor together, to formulate programs for the training of apprentices, to appoint national committees and to promote acceptance of the standards and procedures agreed upon. The Federal Apprentice-Training Service with its National Committee on standards evolved from.this act. Under the auspices of the apprentice—training service and with its wide-spread c00peration with industry and labor, local joint- management apprenticeship committees have been rapidly set up. Thus each industry becomes a unit in the system. A tOp national apprenticeship training committee composed of on» U... \a. ,‘ v v... _ ~.-.. c. . . .., > \ .. .‘ .‘ ~.. , q.-' .. . "-..' J- o a b ‘— ,_ . .___': .. I - - “A a: h ‘1 .t v‘ w a. I Q \ . .‘H' J “V ‘ V. a I“. .. ~ ‘N gr. p v. _, “I ~. . '~. - he. _. . L \- H ‘ ‘I . “‘1 ..‘ a \. {‘- 1“. "u , '\ \‘ u .‘ . Q ~. _ -. - w~ . .. employers and representatives of the union was appointed. The committee formulates the uniform national standards of training for that industry. Although these are national standards, the local joint—committees do the actual train- ing of the apprentice. They promulgate local apprentice— ship standards and invent the methods by which the apyren- tice is to learn the trade. Hessrs. Patterson and Hedges (5) state that the Fitz- gerald Act has established the Apprentice—training Services as a long range agency of government. The growth of the National Apprenticeship program has been slow. It is not a type of endeavor which is here today and gone tomorrow. It must have continuity, permanence, and prestige if this nation is to have the finest system of apprenticeship that exists anywhere in the world. Howard K. Morgan, Director of Engineering of the Trans- continental and western Air Line Inc. (A), cites that there are two theories of training. They might be called "Tie little red school house and training on the job." In the opinion of most, the first is theoretical and the second is practical. Instead of going overboard in either direct- _ion, it is much better to combine the good features of both. he further substantiates his theories by defining the purpose of training as showing some one how to do something in a new or better way. The training will then be narrow and every part will be aimed at making a good worker with good morale. The worker will get introductory training and specific training later. This is the key to followbthrough. (A) The Supervisor on the other hand receives his appren- tice training from a little different angle. According to Mr. Korgan (a), the following outline is a necessity far an apprentice supervisor. he must be trained in methods. This involves the fol- lowing steps: 1. Break down the job 2. Question every detail 3. Develop new method A. Apply new method The next step is relations training, which shows the supervisor how to get along with the workers. It includes: 1. Foundation for good results 2. Treating the peOple as individuals 3. Handling problems Organization training is essential to prevent "going around end", and to show the lines of authority and respon- sibility. Vernon Schaefer, who was in charge of Supervisory Train- ing in Industry and Assistant Professor in Fyschology at Pennsylvania State College (6), Stresses the importance of starting the new worker in right to gain the advantage ll of rapid training and to avoid costly disadvantage of having to break bad habits of action and attitude. This can be attained best by carefully listing and following definite aims of the training program by the supervisor which he feels should be: 1. The program should work toward a high degree of effectiveness in the trainee. 2. Waste and spoilage are usually to be expected from the untrained man. The program should be developed with the view to eliminating this factor as quickly as possible. Waste and spoilage will be reduced directly as the training is quickly accomplished. 3. Training in safety should run vertically thnsugh- out the job—training program. A. In any training program involving the use of tools or equipment, the untrained operator presents the possibility of breakage or damage to the equipment. ‘ 5. The "tricks of the trade" and special effective Operating techniques should be pointed out. 6. It should be the aim of the training programs to "sell" the job and the company to the trainee. Such efforts will result in greatly reduced labor turnover. Job satisfaction and high morale are closely related to the training program.and to efficient production. 7. The training program.should be developed with the thought in mind that interest, job satisfaction, job pride, and morale are closely related to the knowledge of the econ- omic value of the job. Coinciding with these there are certain objectives for which every supervisor and apprentice should strive. These might be: 1. To understand the job-training problems in the organization and specifically those in the jobs for which he trains in order to determine the best methods of solving these problems. 2. To become proficient in analyzing the jobs in which instruction is to be given and extracting from.this analysis the points to be taught. 3. To understand the meaning of job Specifications so thoroughly that he can successfully plan the teaching mater- ial necessary to fit the nan.whom he instructs to the require- ments of the job. A. To develop simple workable plans for instruction. 5. To develop a practical understanding of the various methods of instruction. 6. To acquire an understanding of the fundamental laws of learning. 7. To deve10p and understanding of the fundamental principles of keeping good human relations with the learn- er. l3 8. To develop a plan, method, and technique of train- ing each man to effective performance in the shortest poss- ible time to meet the increasing demand for production. I ‘ From the Anerican hanagement series on Rating and Train- ing Executives (l), the reader Concludes that "one learns to do by doing". The report emphasizes the need for the development of a system which will answer the demand of mod— ern industry today for an adequate supply of potential ex- ecutives with a broad background of experience. It might be well to cite how one industry set up an apprentice program. The International Brotherhood of Electrical Workers established the electronics School at Marquette University in 194A, because the electronics branch of the electrical industry had grown from production total- ing a billion dollars to production totaling four billion dollars. Technicians in this field were greatly needed and the union hit upon a plan whereby approximately 400 instruct- ors were trained at the Engineering College of Marquette Uni- versity. These men in turn, could set up classes in their communities for journeymen (labor) who wished to specialize in electronics. Approximately 8,000 craftsmen received this new training in the years lth and 19A5 and changed the whole picture of the industry. (5) The apprentice training programs of industry relates directly back to the ”father of scientific manageue.t”, 14 Frederick w. Taylor (ll), and his notable eXperiments of improving the quality of skill in an unskilled service. Taylor, likewise, took the position that it was the task of management not only to select men but to train, teach, and develOp them. B. How Apprenticeship Training delates to the Food Service Industry. When the Home Economics graduate finished four years of formal education, should she need this additional year of apprentice-training? This is a paramount question in the eyes of nearly every home economics graduate. Nany authorities in the food service industry today state that the college education has given her a good foundation upon which to base her career. Margaret Mitchell, Vice President in charge of Food Production, the Stouffer Corporation (19,)states that some of the general and specific qualifications that a Bachelor of Science degree has provided for the graduate are: Poise Friendly manner Nell-groomed appearance The ability to think constructivley A scientific background in foods, chemistry, and bacteriology A thorough general knowledge of food materials and healthful nutrition. A keen interest in cooking and the production of quality food. A respect for accuracy and exactitude in recipes. Good physical health and enough vitality, stamina, and energy to do the physical and mental work that restaurant work demands. Leadership qualities bases on sound principles of human engineering - the kind that cause you to have a sympathetic understanding toward fellowamen and a fair and considerate way of working with or directing people. A general knowledge about the restaurant business, and a respect for it as an industry." The usual question, which then arises is: With such qualifications, does the graduate need training beyond college level, to prepare her for food service management? Miss Alberta hacfarlane, Educational Director of the National Restaurant Association (20), notes that, although restaurant operators are aware that these recent graduates with their sound formal training have much to contribute to the industry, these Operators feel that there is a need for an apprentice-training program. She continues, "Educational leaders have been enthusiastic about this training and have given the National Restaurant Association their fullest 16 cooperation. They have long felt the need for a program whereby graduates could get practical experience in the rest- aurant industry. without first having on-the-job—training in restaurants, students of ability have found it difficult to make a success in this field. The apprenticeship bridges the gap and offers real opportunity for deveIOpment and ad- vancement." The American Home Economics Association, feeling the importanCe of on—the-job training, is in the process of organizing an apprentice training program. This is being organized under Miss Marie hount, Chairman, and Miss Ruth Lusby, Chairman of the Sub—Committee on Apprentice-Training. I The importance of training on the job has been stressed in the Journal of home Economics, November IQAS, in an article in which they state: Home economics passed another mile» stone in its professional progress in January, l9hh, when the executive committee of the A. H. E. A. appointed a committee on Apprentice training in Home Economics. By this action the association indicated that home economics, i like many other professions, reCOgnized the need of spec- ialized training beyond that required for the Bachelor of Science degree to orient students to their profession. Apprentice Training in the professional fields of home economics has sprung from recognition that although college training may be thorough, it provides only limited 17 opportunities for the student to put theory into prac- tice and to adjust herself to the coalitions and reSpon- sibilities of a job. World war II taught commanding officers that well- drilled troops with experience in maneuvers still needed the seasoning of actual combat before they were valuable in battle. Likewise, young home economists trained in the theory of a profession, needs an opportunity to translate theory into practice and to prove their ability under "battle conditions". A well planned and directed Apprenticeship Training should prepare qualified young home economists to assume responsibilities in the professional field they have chos- en. It should give them an understanding of the scope of the work, its functions, and the ability to work co-Oper- atively and effectively in an organization, and a sincere interest in making a professional contribution to this field. i The American Dietetics Association, which has he old- est of the training programs for young women going into food service positions, emphasizes the importance of post-graduate training. To obtain the experience necessary for the practice of dietetics, a year of internship in an approved hospital or other approved food service unit is required after completion of college courses in foods, nutrition, - ,'_ ‘u I U.»-- C. ‘5‘.AV- -. r-. m," \. '.. Q Q I‘ ._, .“ ""'--: -, ‘I '- ‘ - \1‘.~ ‘M ‘\ .—:—.(,' .. v~ ‘ .‘ ”‘oy‘ 'C“ . a.‘ . ‘k. Q 17 opportunities for the student to put theory into prac- tice and to adjust herself to the coniitions and respon- sibilities of a job. World War II taught commanding officers that well- drilled troops with experience in.naneuvers still needed the seasoning of actual combat before they were valuable in battle. Likewise, young home economists trained in the theory of a profession, needs an opportunity to translate theory into practice and to prove their ability under "battle conditions". A well planned and directed Apprenticeship Training should prepare qualified young home economists to assume responsibilities in the professional field they have chos- en. It should give them an understanding of the scepe of the work, its functions, and the ability to work co-Oper- atively and effectively in an organization, and a sincere interest in making a professional contribution to this field. I The American Dietetics Association, which has the old- est of the training programs for young women going into food service positions, emphasizes the importance of post—graduate training. To obtain the experience necessary for the practice of dietetics, a year of internship in an approved hospital or other approved food service unit is required after completion of college courses in foods, nutrition, and institution management. According to Libs hitchell (19,) training beyond Coll— ege work is necessary for these reasons: 1. Restaurant work is detailed. It requires skills in nany lines, and a home economics graduate without experience does not have a full understanding of them. Therefore, she would not be qualified immediately to direct or super— vise skilled workers. 2. The restaurant today is a well organiZed, large volume business. It has well defined work schedules and job an- alyses. It is systenatized to a point of efficiency 01er- ation, and it is essential that the new-comer learn this system as an apprentice before she can take an active part in directing its operations. 3. College education has provided the home economics graduate with general scientific knowledge in the subjects of food, nutrition, and institution management. Post-college training in the restaurant industry provides her with the opportunity to develop this knowledge and to give it pract— ical application. Such training assists in building self- confidence; and it prepares her, step by step, for the re- sponsibilities she hopes eventually to carry as an executive staff member in food production. C. Scope of Food service Apprentice Training. The Rational destaurant Association, realizing that 19 college curricula were taxed to a capacity, recognized that much of the practical training for restaurant work would have to be given within the industry itself. By a process of molding together the theoretical and practical knowledge, both the student and the restaurant would de— rive benefits. Through various restaurants c00perating in this program an apprentice receives her training. (20) Their purpose after the apprentice has had a proper orientation in the organization is to gain for her a broad experience and practical training in the following activities: 1. How to set high standards. 2. How to acquire skill in producing quality feed in quant ity . 3. how to serve customers quickly, efficiently, and satisfactorily. A. How to maintain customer good will. 5. How'to be tactful and understanding in dealing with people. 6. Iknvto get the most for your money through proger purchasing procedures and efficiency in storeroom control. 7. how to put salesmanship into your menus. 8. How to oyerate food cost systens. 9. How to delegate authority and to plan work for yourself 10. ll. 13. 11+. 15 . 16. and for ot he rs . How to meet and work out everyday problems with enthusiasm. How to assUme reSpOLsibility and develop executive ability. How to become more analytical, expecially with regard to employee situations. How to make wise decisions. How to make employees sanitation—minded. How to develop a professional approach to situations. How to make practical application of the many things learned at college. A sample pnagram might be: (20) PLANNING & PURCHASIK Henue Planning Food Cost Control Purchasing Storeroom Control PRODUCTION Pantry Work Salads Short Order Work Coffee & Tea Making Range and Steam.Cooking Work Meat Fish Vegetables SUGGESTED Rifle-U 11 {ED I-llXIIdUI-i PC R kIhIEUM. ANY ACTIVITY 2 weeks 4 weeks 1 week 3 weeks 4 weeks 5 weeks A weeks 12 weeks SUGGESTED RE.UIRLD JAKIFUM FCR LIEILUM ANY ACTIVITY Bakeshop 4 weeks 10 weeks C. SELLING 2 weeks 3 weeks Waitress Counter Girl Hostess D. MAINTENAHSE 1 week 2 weeks Dishwashing Housekeeping in general E. ACCOUNTING- 2 weeks 4 weeks Checking Cashiering Office Work Including a. Food costs b. Use of business machines , etf. F. PERSONNEL The American Dietetics Association (2A), with a sim- ilar training lrogram but with different emphasis on some phases of food service, requires one year of on-the-job training. In the nmdern hospital, the dietitian plays a major role in the care of the patient. She belongs to a profession which brings together the knowledge of many arts and sciences. It is a profession which requires not only knowledge but also experience in food procurement, diet therapy, food produztion and service, teaching, and infant I I Q A ‘ I ' ‘I H 9 - l 6:)- :z...‘ it: 4 I o . ' F “F O 4 6; bfinufu at. l ‘ I ."'"'P‘n--‘£ | ~0fi...¢ ' Cr . ‘s E'v - .2 , ‘ A vs. ...;_‘bonu' . .., P...“ I": . ‘v. 'N“. 'v. ‘ .‘M‘P ‘ u ' v “‘“w . 5" "‘: - Vt Vlac‘r y“: A 2‘s. . , . h" n... _ ' fiwu “‘1‘. ‘fih ‘ Or a _ ‘w. 'u ‘s‘b ‘ ‘ V' =?Lh L‘“ y u l L. v r.“ v . V “A. ilk A _ t P ”M... ‘.‘_ ‘-c“i fin. a. k~":“‘ ‘u'o ; ,- y“? F. N». 4'»; " . V": ~ 4 u. . ‘~ ‘u. ‘ D V. -“."~". . A § ' ‘. P ‘u. s K.“ . v c .- '.*-n. k“: ‘ n=~ , “a H n ‘ 22 and child feeding. The internship or postgraduate program is planned to integrate diversified experiences with semi- nars and ondthe-job conferences. The latter, which may'be individual or group, clarify and crystalize the knowledge required through the performance of Various procedures of the different hospital and clinic services. Throughout the course, the interns-stall (learner—teacher) relationship is emphasised. Aside from the foregoing mentioned apprentice train- ing programs many food industries offer their own programs for their own individual units. One of the best known of such training programs is that offered by the Hotels Stat- ler, Co., Inc. Another one is the Greyhound Bus Lines which trains its own food service managers. Other rest- aurants and hotels have set up apprentice training programs in their own units. Another example is the apprenticeship offered in the Women's desidence Halls on the Campus of Mich- igan State College. The need for an in-training-program arose even before the expansion of the building program on the Michigan State College Campus and increased simultan- eously. Since the organization grew so rapidly and the person in charge of each dormitory had the added respon- sibilities of the management of the house as well as the supervision of the food service and part time teaching there was a definite need for additional trained people. 23 Thus an apprenticeship program had its beginning. Other cases of training are those Sponsored by the Board of education in cities or localities for girls inter~ ested in school lunch programs. hiss Katherine Cheehan (17), formerly a field representative for the school lunch Irogram of the United States Departnmnt of Agriculture, in a paper before the California Home Economics Association stated: "A good program of training has two underlying themes: (1) de— velOping skills and (2) influencing attitudes. In executing these themes, the following objectives are kept in mind when training school lunch personnel: 1. To give an understanding of the services the lunchroom renders to the community. 2. To endeavor to make the school cafeteria a cheerful, restful place in which faculty and students may enjoy good food and wholesome companionship. 3. To stimulate an interest in nutrition through food preparation and service. A. To develop personality traits necessary for partici- pation in a group enterprise. 5. To acquire knowledge and ability to perform tasks waich involve an understanding of responsibility to the supervisor. 6. To develop a desire for good work habits and for high standards of sanitation, safety, and food preparation. .1- — METHOD OF PROCEDURE A form letter (appendix) was sent to each of the 386 colleges and universities issuing home economics degrees in the United States (13). The returns of this letter show that eighty—one, or 20.98 per cent, of the schools could not sup- ply the information because of incomplete alumni records. Eighty schools, 20.72 per cent, sent lists of their college graduates for the period covering 1938 through l9h7. The lists were then sorted and the names of persons no longer engaged in flood service positions were dropped. A question- naire was prepared and sent to 1,000 alumni of these various colleges and universities. I This questionnaire was set up to cover the most import- ant points considered in the survey of the camparison of pro- fessional and economic status of those graduates with and without apprentice training. These were divided according to the type of positions. Classifications included hosp— itals, colleges, food services, school lunch rooms, and com- mercial food service organizations. Information was obtain- ed by the analysis of positions held by graduates with and without post—graduate training. An effort was made to det- ermine the effect of post-graduate training on the economic returns and the professional status of the individuals. Fur- ther study was done to see whether or not the advancement~ made by graduates receiving post-graduate training corres- ponds to that expected as the result of the additional year 25 of specialized training. The form used was such that short answers, checks and numbers would suffice. Space for additional comments was provided. A cogy of the complete questionnaire is found in the appendix. ( A ) 0f the 1,000 questionnaires sent 209, or 20.9 percent, were returned unanswered because of change in position and lack of forwarding addresses. The return of unanswered question— naires was due to the fact that many graduates had not kept their schools informed of changing location and position. 0f the remaining 791 questionnaires, 339, or A2.85 per cent, were returned. Those usable for tabulation were 308, 38.81 per cent. Thirty-two, or 4.05 per cent, included insufficient information or were returned with explanations that the per- son was married and no longer employed in food services or that she had changed to another position or profession. hhen ever information was inadequate for clear interpretation, the data were not used. The data received were compiled and blanket tabulations were made indicating the effect of training or lack of train- ing on the professional and economic status of home economics graduates in food service management positions. No mention was made of the names of colleges or individuals in these tabulations. dnJULTS AhD DISCUSJICN A. EConomic Status of Food Service hanagers with and without Apprentice Training. 1. Monthly Salaries of Food Service hanagers with and without Apprentice Training. The monthly cash salaries reported in this study were the salaries before federal withholding taxes and other de- ductions were made. The salaries included cash allowances for board and room. The cash allowances for board were: $14.00 per month, for one meal a day; e28.00 a month, for two meals per day; #42.00 a month, for three meals a day. The allowance for room rent for one month was 920.00. (13) The distribution of salaries received by the 308 re— spondents are indicated by Tables I and II. The salaries of the 29 responding food service managers in the college group with apprentice training (Table I) show— ed a mean (average) of 92%0168 per month with a median salary of d266.00 per month for each individual. In contrast, the 34 responding managers in the same type of unit without appren- tice training (Table II) showed a mean of Q242.21 and a median of p236.00 per month. A difference was noted between the two groups in the same type of unit of e28.h7 in the mean and d30.00 in the median per month. In the second group,.food service managers employed in commercial units, the thirty-eight respondents with appren- EU \1 tice training (Table I) had a mean salary of 42;8.28 and a median of tzcs.oo per month. The thirty-four without apyren- tice training (Table II) in the same type of unit had a mean of i241.35 and a median of 9241.00 ier month. Here, between the two types was shown a mean difference of 939.91 {6? month and a median differance of na5.oo per month. The difference in the mean and median of the total income of the connercial group, as well as, in the college group was sligatly more , favorable -_or those .Iith spiren‘tict: training. _. Similar data was given for the third group, food service managers in hospitals. The replies from the 131 resiondents with aggrentice training from the third group, food service 5 - n . _. -. “ .0 «W . '- ,. rx 3‘ q. P " 1 .‘f' 3 r h ‘ r -. ‘V , .1 Managers in hOspitalS, She-den a mean saiary of -‘.‘2.~'+f..22 iCI “with I: , “‘33,. " ‘fi' 0" '- L .— —. 1'4. and a median o1 oin2.og :cr month. The twenty—eiJLt requnoents without apprentice training received a mean salary of g234.57 (‘1‘ with a Ledian of 0237.07 per month. A diiierence wa noted in U) the mean of Q13.85 and .5.00 in the median 1er month. The data for the fourth group, food service nanagers in school lunch units (Tables I and II) indicated a cohparable situation. For the six school lunch food service managers *d+‘ “o*- "t' > t ' ' a V2? r0 -"s ti“ “ " ‘ ~2’l 0f * .. ofl arr-IE3“ lCL ralnlnb, #443.) hot-) TC mean c1110 ”1-0 . d 181‘ month was the median. The eight respondents without appren— tice training had a mean of w236.63 and a median of 9201.00 per month. es.aaan sm.mame aa.m sa.H ma.m ma.s as.sa me.mH ma.wm me.ma aa.m ea.a sow dance oo.aem em.msm me.ea se.ea as.ea mm.mmae.ea 0 use .m we.mam mm.msm mm.H as. we. so.m Hm.ma He.om mm.an om.mm so.mee. and .amoe oo.eam em.Hmm om.a me.m om.m, ca.mfi mo.am me.wa sm.w mm.oa em.m em.“ mm .ssoo oo.eema ae.oami ma.m ma.m am.oa om.e me.om sm.oH ao.amxam.oa ma.m mm .Haoo eases; zawa twee mwm camp mam com mam 0mm mam com Imam owa “NH magma asses mam uamm nemm -Hom nesm -Hmm newm uaom umsa lama Amma seams uzoinas OZHHHHSQ doflkflfiid mHHE ZQHHHUOA n3 nmmwe maom ”Eur ZH a fiwfiaéa Mogwfim 900m mo mHHmmAdm MHHELZQVH H Emma am so os.osmn ma.a ua.a sm.m as.m ms.s am.ma ec.am am.eH cm.ma ma.s mm.m ea. aoa oases oo.aom ms.smw 0m.mH Om.ma oo.mm Om.ma Om.mH oo.mm m .::o .m se.mww am.ama ma.~ am.m oo.mm oo.mm oo.mw Ha.oa Nm.m .ww memos oo.aou mm.aam sm.m am.m am.w am.m m~.aa mm.m mm.om mm.om mm.m ea.aa aa.m aw .esoo oo.emar am.msma sa.m we.m mm.m am.m ms.aa mm.mm mm.m me.aa a .N am.m am .Haoo eaaawi mama amps mam 0mm mm oom mam 0mm mam cow mam QmH mma mazes asses uwam Imam swam uaom deem uaam nemm uaom Imam IHmH news zoamm IZQmmme UZHszfiB HUHHZQMAmm BDQmBHK monBHnom mo mmmwp moon axe 2H mfiuwdzaa MUH>dHu Doom mo mmHmdqam MAmHZQE HH mqmah ma.mmmi oa.oam ma.a ua.a am.m as.m ms.s am.ma ec.am em.eH em.ma mm.e mw.m om. sea mason oo.aom no.0mw Om.ma Om.ma oo.mm 0m.ma Om.mH oo.mm m .eso .m ae.mmu am.smm ma.~ am.m oo.mm oo.mm oo.mw as.oa Na.m .wm .mmom oo.aeu mm.asm am.m am.m ea.m sa.m m~.aa mm.m mm.om mm.om mm.w e~.Ha em.w am .5500 oo.emmw Hm.mama aa.m em.m mm.m sa.m ms.aa mm.mn‘mm.m me.sH am.m am.m am .Haoo ammcfia mama po>o mum 0mm mm: 00m mum 0mm mmm CON mmH OmH mNH mHZHQ macmm Imam IHmm Iwmm IHOm Iwmm IHmN IwNN IHON Iowa IHmH Iowa zoaom Izommmm UszHMHQ Doom mo mMHmmgam HAmHZQE HH mqm<9 CA .1 . .uv.» -. 3 1, F. r- . , . . __ . c -\ _’_‘ 5's ' ' < ~- 'h..‘ I s - I 'V v‘ a I - . ~V~e .t’ . I i 5:" c ~ . -._- A... 1.... _ . .-'_"v. ~.,'-' ‘. -- I I I ‘1 ' .F ' ng -‘_ “huq , L , _| ‘5'.) 7. .0 A mug - 0 J.- u, .-~_~ -- . ‘ ‘ v, _ “ ‘~ ‘ P. - N- .> I 9': ‘ V. , a "" -W-. 8 .“§—. f' . G. !0_ ._‘ ‘- “ r '1 h -,_ V‘ ‘. V I . ,‘_v .v. , '“-."‘7 " ‘ ‘ . . u o .4-“ . Iv -~ u . 5.5" .. wt. . . ‘ v. . {a . “" I“ \‘A u '0 ‘ -.,:- . . Y ‘ .‘ s.- F" . ‘h‘ g ,v x. _' “ q «I .‘o‘ . a... 1,. _ .. . ’ ‘ ‘u . ‘v" .. 0;. I K, - s ~.. C; v n‘2hw- 1 ¢ I ‘¢. . ‘7 , k t v " . \\ 'P"; ‘ (<1~ ,_ r a/.(‘. . .5 ‘. "1.. mt. '-‘ w ‘1 I. £1.84 5 \- h. u ,‘ . l n ( z | ‘ ‘N': “’1 . ‘C I “17- ‘t 7‘ v ‘» ~- . ‘1‘ ‘.-’.; s . a :- ._ a 5 HP, a "r V.. There is a difference of «36.87 in the Leah and po0.00 in the median per Jonth. The data given in Table I show that in each of the diff- erent types of classification of food services that none of the 204 respondents, with training, receiVed a monthly salary of less than 8150.00. hontnly salaries of p37s.oo or over were 3 V -. t- received by 2.9a per cent of the tetal group. Cf this group, a /’ 1“ 48.0h per cent received the mean p270.oo or median of $266.00 per month. Table II reveals that of those without aplrentice train— ing in food service positions 0.96 {er cent received a maximum salary of Q125.00 per month and only 1.92 }er cent received 9376.00 or over per month. Cf this group €0.53 per cent re— ceived more than the median of p201.00 per month and 60.56 per cent of the group received the mean or over of o238.63 per month. The mean cash salary of Table I is Q2Sd.36 per month and in Table II it was a236.63 per month, a d'fference in mean favoring those with apprentice training by 92 .73. The median cash salary of Table I is g2h9.40 per month and in Table II it is $235.29, a difference in median favoring those with apprentice training, by 914.11 ger month. 2. heals Furnished to Food Service hanagers with and with— out Apgrentice Training. The accompanying Tables III and II show the mean and sm.ma ma.aaz mm.m ma.m mw.m am.m ma.m ~4.H om.a mm.~q NH.am sow qaeoe oo.N. No.0 No.00 mm.mn o .esa.m mo.ma sa.afi comm mw.H mo.m ram.wx mm.m mm.m mm.onv mo.mm Hma .mnoa oo.oa mm.aa 0m.“ om.» om.ma mm.oawo.m om.“ om.m mm.mm om.mH mm .5500 ea.ow. Ha.sa- ma.n, ma.m\ sq.aa sm.mo om.o mm .Haoo zaHmmn game m a lad ma ma Hm azoz magma among Hum sum oauaa mauma waned manom Izoanae mama «91.9” EH.).m.mm DEW/“Haida. flu HEW/GENE”. Zeb,» HHH Emma. 3qu OH QmmmHZfiDm mgga seen 2 Seem Essex: 3 an»: “Hammad mam: nanny ”man one .11..-- ease... no-5 SL0 5-3 5.8 mus may 88m. core. m age B S G E o a were avg“ not. 2» PE. hwm Sam Poi. Eric P? mam S? 5.8 one. or 523 Sam 98 was. 8.8 53%. new item 5% Sam move. mm Ho.uw mq.mq N.Hs .u.ma N.Hp xu.ma Hm.mo mo.ou m. ecu. m Hm.mo Hm.mo am.oo m.qp m.am see 5» 98 fine 8.3 how .8 5.8 was Pa. 5.8 5.8 5.3 4“. 33 and median number of meals furnished to the food service managers with and without apgrentice training. They also show the per cent in each group not receiving any meals. Those who did not receive meals were usually allowed to eat at the unit of employment by paying cost for their meals. Table III indicates that 98.00 per cent of the twenty- nine respondents with apprentice training in the college group received a part of or all of'their meals. Lnly 6.90 per cent of this group did not receive any meals as lart of the salary. The other 93.10 per cent received a mean of 16.A1 meals per week per person, and a median number of 20.16 meals per week Per person. Twenty—one meals per week were received by 68.96 per cent of the group. The other 2A.Lh per cent received from fourteen tO'twenty meals per week. by comparison, of the thirty-four reap ndents without apprentice training in colleges (Table IV) 2.94 per cent of the total did not receive any meals. Twenty-one meals per week were received by 52.95 per cent of thegroup, and 44.11 per’cent received from five, or less, to twenty meals per week. The mean number of meals received was 17.06 and the median received was 19.60 per week. The mean for the college group with apprentice training was 16.h1 meals per week and the median was 20.16. Those not having apprentice training had a mean of 17.06 and a median of 10.60 meals , r week. Cnl< a sliaht difference in the two I C y - a . .. r ,... . .1 .3 f ‘ ~ g n- an. -— a .. .! 34 groups resulted. The mean difference was 0.65 meals per week favoring those with apprentice training. Table III indicates for the second group, food service managers in commercial units, that of the thirty-eight res- pondents, 15.80 per cent did not receive any meals. Only 28.93 per cent of the group received twenty-one meals per weeks. The remaining 55.27 per cent received less than five meals to twenty meals per week. The mean for this group was 1h.28 meals and the median was 16.00 meals per week. Of the thirty—four respondents without apprentice train- ing, in commercial type units 14.71 per cent did not receive any meals, 17.65 per cent received twenty—one meals, and 67.64 per cent received from less than five to twenty meals per week. The mean number of meals per week received was 12.69 and the median was 11.88. Comparison of the second groups (Table III and Iv) showed a difference of 1.59 for the nean.and 4.12 fort;he median. In each instance a slightly greater number of meals MES allotted to the food service managers with apprentice training. Qf'the total group of food service managers, apprentice trained, in hospitals units 32.06 ler cent of the 131 reSpon— dents did not receive any heals. 0f the eight groups studied, this group had the largest percentage who did not receive any meals. The remainder of the respondents, 50.38 per cent, 35 received full board. Cnly 3.06 per cent did net receive more than five meals per week. five to twenty meals were received by 17.53 per cent. The mean number of meals for the group was 15.h7 and tie nediah was 19.02 meals per week. In contrast, the managers without apprentice training, in hospitals had only 10.71 per cent who did not receive any meals, (Table IV). Those receiving full board of twenty one meals per week numbered 67.87 per cent. It was noted in Table IV that this was the only group of food service man- agers without apprentice training that did not have any re- spondents receiving five or less heals per week. Five to twenty meals per week were received by 21.42 per cent. The mean number of Heals for this group was 19.20 per week and the median was 20.03. Table IV indicates that, in contrast, to the proceeding group, food service managers, without training, in hospitals had a higher mean and a higher median than the hospital group which had apprentice training. A difference was noted of 0.73 in mean and 1.01 in median between the two groups, slightly favoring those without apprentice training. The six respondents in the school lunch group (Table III) had the whole group or 100.00 per cent who received from five to eleven meals a week. They received a mean of 6.67 and a median of 7.00 meals per week. The fourth group of Table IV, the eight responients in .. . ~ . ~-«--— .- ‘.. r_ A7”. "‘ -—¢-h u . «. 5-: ...l a ‘v. "‘ <.-s 5.4.. / I . .. a..- n. . u. _ .A n v _ 1 . I ~ a" L ‘ a“ r '\ if - ‘s, ,1 ., _ . . t... , . ‘v ‘.l\u - e 1. y,» “.4 .I \ "1 - . ‘Qo.’ . I ~ .1 e " n I, n ‘ a . u ‘I 'Q» ~. ." v '01 ~ , ‘ J ‘01s .1 m . .- f‘ v .f. ..j - N s“ ‘ ‘- l' ‘ ~ ‘3 -.\ “ I - e ‘. a \.F- . 6- n u ,— ‘ -. \- v ‘V'fi \. ax .‘_ y“ \‘u“ , ‘-1 -< Ba v " 1“I-. - ,‘k “- ‘ Q 0‘ .h, ' fl '- V. . vh- . '1‘ ‘~ ‘H \ ‘ ‘- \ L ‘ V a N . ‘ .i.\ \ < x. . A n . .. . I (I ‘ V on x . .c . K -. rn " ‘ ‘6 _ school lunch units without apprentice training shows 12.50 per cent who received no meals and 87.50 per cent who receiv- ed five to eleven meals yer week. The mean number of meals was 5.71 and the median was 5.75 meals per week. The fourth group in Tables III and IV show an apgreciably smaller amount of meals received per week because the nejor- ity of school lunch rooms serve only one meal a day. The two groups of school lunch supervisors vary little, with the mean of 6.67 and median of 7.00 meals per week for those with appren- tice training, and a mean of 5.71 and a median of 5.75 for those without training. A difference of meals received, 0.86 in mean and 1.25 in nedian was shown. The analysis of the total grouys of Tables III and IV indicates that only 76.88 per cent of the group with apfren- tice training received meals and 90.39 per cent of the group J without training received meals. In the analysis of the totals of all groups 47.55 per cent of those with apprentice training received full board and in the group without apyren- tice training 41.3h per cent received the sane. Further interpretation of Tables III and IV show fewer of the train- ed group who received five or less meals per week. The mean and median number of meals per week for the group with appren- tice training was 13.26 and 18.88 A difference was noted of 3.52 in mean and 0.66 in the nedian number of meals per week between the totals of the grouls studied. v-rwzv~ ~0'-u.’ ‘N-. s---. ._ v' — a. «J I . a- ‘ . U"“> . “‘ hl' \ ‘ Q g TABLE IV LIVING QUMITEILS RhiCEIVil) BY FOOD SeliVICE 1411;210:3118 WITH APPREIJTICE Tinkll'CING mseow- 1’88 110 GROUP was if 75 .6! z 0611. 29 7 24.14 22 75 .86 Comm. 38 5 13 .16 33 86.84 Hosp. 131 Ah 33.08 87 66.92 S .Lun. 6 6 100 .00 TOTAL 204 36 27 .45 1118 22.55 TABLE VI LIVING QUARTLRS R8081 ’11) BY FOOD SERVICE mu cans WITHOUT APPRENI‘ICB TRAIN KG RESPON- D38 NO GROUP DENTS # E f % C011. 34 10 29.42 21’: 70.58 Comm. 34 A 3.1.76 J0 88. 2!» Hosp. 28 12 42.86 16 57.14 S.Lunch 8 8 100.00 TOTAL 104 26 25 .00 78 15 .00 y. H... u‘.— T». ”fit ‘... l// I '4‘-‘ ‘- I_. PI ~.. ’1 A“ i" ’J/ I / d .".' t) l I 1 O ' ‘ /' TABLE IV LIVEJG QUARTEITS RECEIVJD BY FOOD SeldVICE IGINA‘CEHIS WITH APFREIITICE TRAII‘JING nsseow- I83 N0 man? Dame 7* g # 3 C011. 29 7 24.16 22 75.86 Comm. 38 5 13.16 33 86.84 Hosp. 131 44 33.08 87 66.92 S.Lun. 6 6 100.00 TOTAL 204 156 27.45 148 072.55 TABLE VI LIVING QUARTERS Rscsi'uD BY FCOD SERVICE HANAGERS WI THOUI‘ APP RENTICE TRAINING RESPON- YES NO GROUP DENTS 7f % f I? Call. 34 10 22.42 21+ 70.58 Comm. .340 4 11.76 30 88.24 Hosp. 28 12 42.86 16 57.14 S.Lunch 8 8 100.00 TOTAL 104 26 25.00 78 375.00 O‘R— 38 3. Living Quarters Furnished to Food Service Kanagers with and without Apprentice Training. Tables V and VI indicate that 2.45 per cent more re- ceived living quarters in Table V than did the responients in Table VI. The first group, food serviCe managers with and without apprentice training in colleges, indicate that in Table V only 24.14 per cent were furnished living quarters. The nume her with living quarters furnished in this group was 4.72 per cent lower than the comparable groups, without apgrentice training. (Table VI) This group of respondents had 29.42 per cent who had living quarters furnished. The trained group in commercial units 13.16 per cent had living quarters furnished. (Table V). 'Jhile in the untrained group 11.76 per cent had received living quarters. (Table VI). The trained reSponients in hospital units had 33.08 per cent that had living quarters furnished. While in the group with- out apprentice training 42.86 per cent were furnished with living quarters. No living quarters were furiished for tte school lunch respondents listed. 4. Length of Paid Vacation. Included in this study was a sn:Vey of the lergth of paid vacations received by the respondents in theciifferent positions. Table VII shows the amount of paid vacation re- ceived by the respondents of the four groups with apprentice .. '1' v’v‘ u -.,.....1 h... ”I u a”, l .94 -. ...~. 1" p L 7 I . f “’3; “a “A..- I-qu r p, ’ ‘0. 7- ‘ V p“ 6. v’.// u... Lt ‘ H s ,_ 7...? ‘.' -skr '6' "‘5.- . .' K . ..1 ‘~ new- .. “9' A...- .:,~ ' ‘ .~ ‘EI‘ {'5'} ‘n- ¢. -l .e C- 1 ., ‘vv: " «I ,. u” '2’? 4-,,- - ' 951‘ cs A.“ q, .- U‘ ‘7 ‘ "’1 Eva! \- :« I'WPC'. ‘ \Q 3 'I. 51.4.: r65”. - ‘h Va: K L". "H . K. 7.45.‘ . nufib‘lr ‘4 \ a. .b‘ .51.“. 4‘ "v ‘dVQS l c“ F. 5 up. ~ a ‘C 551“: I . AE 75.; \K ‘ , \'S "r’ “a." .‘v' V training and Table VIII the amount for those without fur- ther training. 0f the respondents from the college group 3.45 per cent did not receive a paid vacation. (Table VII). The other 96.55 per cent received a mean vacation of 30.86 days and a median of 29.00 days per year. The respondents of the coll- ege group in Table VIII had only 2.94 per cent of their number who did not receive vacation with pay and the other 98.06 per cent received a paid vacation with a mean of 24.42 days and a median of 28.14 days. The college group wiflsou; apprentice training received a slightly shorter vacation, than the college group with apprentice training, by a mean difference of 6.44 days and a median difference of 0.86 days per year. The commercial group had 2.63 per cent who did not re- ceive any vacation with pay. (Table VIII). The remaining 97.37 per cent had a vacation mean of 15.56 days and a nedian of 14.57 days. (Table VIII,) untrained respondents in the commercial group, shows 2.94 per cent who did not receive any paid vacation, and the other 97.37 per cent received a than vacation of 13.94 days and a median of 14.65 days per year. Facts presented in the Table VII indicates that the food service managers with apprentice training in hospital units had only one member, 0.76 per cent, who did not mo.am o..ou ouow m~.mfi em.emy 66.6 em.m sow ease oo.w 8.8w oo.om. o .eoa.m om.Hm wo.aa ma.eu cm.eH e.mm. HH.6 aw. 4mm .dmom emvma 6H.mH oa.a mm.oo . www.ma m6.m mm, .ssoo ew.om mm.am me.om m6.om mm.~m me.mv mm .Haoo zen: .t>o was: mama mama when need to ease mean: macaw mm oa am mm on mm Hmnxtuma ea op 6 ones a nesmome rxHmefiB HQHHaddgad meme mmflodzma Hom>mfln 200% mu mowhdom> oHdm mo $90234 HH> admo made masa when mean moon to mzoz magma asses mm oo aw an op am an os ad 44 oo m when a nZOmmze 4993599 Bomb/Hug“? BDQEH... umflufiafl Hpofifln Doom mo ZQHHIEMS madam (.5 mucus HHH> madman“ 42 receive a paid vacation; the other 99.24 per cent had a mean vacation of 21.20 days and a median of 24.00 days. Cf this group, 60.30 per cent received the mean and median length of vacation and 38.94 per cent received less than the mean and the median. Table VIII presents the following facts regarding the respondents with apprentice training employed in hospitals. Here, also, only one member 3.57 per cent, did not have any paid vacation; the other 96.43 per cent had paid vacations with a mean of 20.41 days and a median length of 21.50 days. Those who had paid vacations ranging from seven to fourteen days totaled 39.28 per cent and 57.15 per cent had the mean or median length or over of paid vacation. This group had a smaller mean vacation by 0.79 days and a smaller median by 1.50 days per year than the corresponding group in Table VII, those with training. The forth group, school lunch managers, in each table had larger percentages who did not receive a paid vacation. This was because school lunch units were not under full Operation twelve months of the year. As shown in Table VII 50.00 per ceit of the school lunch managers received vac— ation with pay. The remaining 50.00 per cent received a paid vacation of twenty-nine days or over with a mean of 48.00 days and a median of 32.00 days per year. Of the total group without apprentice training in school lunch (Table VIII) do .v ... .... lint]... ..3‘mfigiorflfi V 37.50 per cent did not receive any laid vacation and the other 63.50 per cent received vacations ranging from eight to over thirty-five days with a mean of 34.00 days and a median of 35.00 days per year. The school lunch grougs without advanced training (fable VIII) had a lowe‘ mean by 14 days than did the comparable trained grou; in Table VII but a higher median by 3.00 days than did that group. The data of the summary tables for all gnaups reveals that in Table VII 2.94.1er Cent did not receive a Vacation with pay and of those respondents without advanced training there were 5.77 per cent who did not receive any vacation. The mean vacation (fable VII) was 21.92 days for all four types of units compared with 20.26 days for all four types of units in (Table VIII). The data on the respondents in the former (Table VII) showed a median vacation widi ray of 22.39 days and in latter (Table VIII) showed a median of 16.64 days of paid vacation annually. The facts presented from this study in Tables VII and VIII showed that both groups of food service managers in school lunch received the longest vacation with pay, Next in order of length of paid vacations as shown in both tables were those in colleges, hospitals and commercial units. 5. Paid Sick Leave The prevalence of the policy of paying food service managers for sick leave was a subject for study in this mm.efi ma.ea aa.om He.a ma.m| mm.m\ Nara; ewqm. e~.HH eon aaaoa oe.aH oo.om 00.0m e.ea me.oa ae.ea a .eea.m om.eH mm.aa aw.ma mm.a mo.m 0H.a em.omx oa.m me.oH awn .amom om.aa em.eH ma.ma em.n. em.m quam mm.oa ma.ma an]w .emmo me.eH HH.QH mm.am . aa.ma me.m ma.qa me.m, om.e mm .HHoo ZaHsuu :4Ma .aqomw ea>o wrap mean when mesa mama meoz magma magma to mm mm oa am am he mm am as ma ea op a mean a nzoama thHZHdfiH HQHHmemmd mm. Hg. $33332 fl glam moon Mm QH>HHQHHL “.5434 onm GEE mo $9.073 NH 3%. «we ea.aa mH.Hm emw emmwi ma.H am.HH ma.Hmm Hm.a do.am .eoa geese ao.ea on.mH owwma . ow.ma Om.am, Om.ma cm.NH m .esa.m om.mH Ha.oa am.m em.aa em.me 4H.» om.NH mm .amom om.aa mm.om mw.m mm.m we.am em.m on.mm+ an, .5500 aa.mfl mm.mm1\ mm.m aa.m em.HH em.mm ea.m mm.ou am .Haoo 25.. even .55 man has when was $3 .8 mzoz mean page no mm mm on mm mm op mm an op ma ea op m mama a Izoampl eeHeHaeB momwzeiiaa HaomHHe melatonin/3d.” M92550 Doom Mm QflbHHDMJa. 35.3 mon am: no 29023 a mammh 46 surve . Consideration was also given to the length of sick leaves given with pay. Table LC shows the conglilation of the data of the question- naires from the food service maragers with emu-ant ice training while Table K gives the same inforrsation for the group without apprentice training. Trained food service managers, in colleges had 6.90 per cent of its respondents who did not receive any sick leave. On the other hand 27.58 per cent were not limited in time off for sickness. The remaining 34.48 per cent received definite amounts of sick leave with a mean of 16.11 days and a median of 14.43 days per year. Little contrast is shovm between this group and'the same group in Table X. The facts presented in that case show 20.59 per cent who did not receive such com- pensation and 32.35 per cent who had no definite amount stip- L‘Llated. The remaining 48.06 per cent who received limited Sick leave had a mean of 15.94 days and a median of 13.80 days per year. Close similarity in regard to the question of sick leave was noted by both types of food service managers in the commer- Cial units. Table IX shows that 18.42 per cent were given a stipulated sick leave, 13.42 per cent had a mean sick leave of 14.56 days and a median time of 14.20 days per year. The commercial group without apprentice training (Table X) 4.7 had 35.30 per cent who did not receive sick leave, and 20.58 per cent who receive an indefinite amount. Stipulated amounts of sick leave were received by the other 44.12 per cent, with a mean of 14.20 days and a median of 14.75 days per year. It is noted that for this group the mean was larger in Table IX by 0.40 and the median was the larger in Table "X by 0.55 days per year. Comparable data was present ed from the questionnaires for the hospital food Service managers, both with and without training. The group with training had 10.69 per cent of its members without a stipulated sick leave and the group wit h- out training had 17.86 per cent without a definite set period allotted. In the group with training (Table IX) 13 .74 per cent had sick leave of indefinite length and only 10.71 per Cent were unlimited in the group without training. Those Inanagers with apprentice training had a mean length of 14.38 days per year and a median of 14.30 days. The managers with- Out apprentice training had a mean of 12.20 days and a med- ian of 14.67 days per year. In the fourth group, school lunch mamgers, 16.67 per Cent as shown in Table IX did not have any sick leave, and 12.50 per cent of the responients without training as shown in Table X did not receive any sick leave. 0f the school lunch group with training, 50.00 per cent had an indefinite period of sick leave and the remaining 33.33 per cent had 48 a mean of 20.00 days and a median of 17.00 days per person annually. Only 12.50 per cent of the school lunch food ser- vice managers without training were allowed indefinite time for illness. Seventy-five per cent had stipulated time limits with a mean of 14.67 days and a median of 14.33 days per year. Upon comparison of the two summary tables for the four types of units it is noted that in Table IX that 11.76 per cent did not receive paid sick leave, and in Table X that 24.04 per cent did not receive any. Those who received in- definite amounts of time were 20.59 per cent for those with apprentice training and 21.15 per cent for those without training. , 6. Special Compensations Received by Food Service Man- agers with and without Apprentice Training. Special compensations for food service managers were cited in the following situations: (a) Emergency care on the job (b) Hospitalization as a result of a job accident. (c) Gere ral medical care. (d) Unemployment compensations. The data in Tables KI and XII summarize the results of the questionnaires. a. Emergency care on the job for those with.aprm%ntice train- ing was higher than for those without training. In colleges l eased E292 ,c imam me 3.3 8H 5.8 S 88d. and mad an 3.3 can doom as“ 8.84er of? m $8M H mmfinlm $.34 mono m 3.3 .d o Jada. .3 ea 3.8 on 8.343 on.“ d. 81E do RH doom 3.ch moo we a 3.0m w o a 3% no nose when 9 made mm 3.8 on 3.0.3 3.9 w 8.8 mm a .58 o 8.02 am . Home IS a .8 o awdm a demo“ an En? a New mm mm .38 m. do do do on do d. d” a do do do do? pm No do 88s odd one oz who 0; m1. oz moo, Loam ozone unmeraoaaeonp open .338: antenna foot now coo 33mm: imom 0.3. no 980 hoadomnoafi Io: wz HBJJMH H OH H..Um.$< :HHR Bdoefifl HQHbmflm. moo; Hm Beuuomfi mum/Hedoznqfiooo jHoflmm HN mam no.5 3.8 oi”... oméHo omnoui mm .843 Hm e03 no 8.? Ho moon mm 3.3 mo eoH .58. oméo o. om.mHH 92de w 00$ 0 owéo NI owth H 8.8 dd 8.3 1o m .555 oo.oa om eH.a m oo.oe mH moron mH HN.mmi oH mm.eo mH mm.eH a» Ha.mo sew mm .nmoe omfld mc 00mm NH 83$ 3 doom mH 3&0 H.H mode Mm mined OH mflod. low. on .seool aH.Ha Hm mod m no.3 mH msz mH 33.3 “H no.3 aH 88W NIH oo.om Slom .HHoo dd d m d... o. do lo. do do do u do do do N do a some. on a o2 8w oz mow oz moo. neoam doomo geoderdmefinn memo agape...“ Homoeow 3.:23.. 30.: mo panned, .983 now so onmo hocowhoefl IQWH @335 r .. "—4 :1 D r..H.Heweoda Booed... memoéj massed oooa .Hm ode/Hoods meoHoaooHSooo .2815 HHN M1548 51 where managers had apprentice training (Table KI) 86.21 per cent received emergency care, and only 50.00 per cent of the managers without training (Table XII) received the same. Within the group of food service managers in commercial units 86.8h per cent with training received such benefits. Cf the respondents without training (Table XII) 70.58 per cent re- ceived emergency care on the job. By comparison of the two groups of managers in the hosp- ital units it was found that 9A.66 per cent of the trained managers (Table XI) did receive emergency care. Of those without training 85.71 per cent received the same. The school lunch managers showed similar-comparisons; those with advanced training had 66.67 per cent who received the emergency care and in Table XII 66.34 per cent of the group without training received the same compensations. Special compensations in the form of energency care on the job were received by 91.18 per cent of all those with apprentice training. The same benefits were received by only 66.34 per cent of those without advanced training. b. Hospitalization, resulting from job accidents, showed higher percentages for the group of individuals with appren- tice training. 0f the food service nanagers in colleges with advanced training (Table XI) 72.44 per cent received hOSp- italization. Those without training (Table XII) had only 55.83 per cent who received hospitalization compensations. A difference is shown of 16.56 per cent more managers with apprentice training in colleges receiving hospitalization as a result of a job accident. Among commercial food service managers with training the percentage of those receiving hospitalization is 73.68 per cent. Cf those without training 67.65 per cent received hOSpitalization. A difference is noted of 6.03 per cent fav- oring those managers with advaiced training. A The majority of managers in hospital units received hosp- italization for accidents occuring on the job. As in the preceding groups a higher percentage is shown among those with training. Seventy nine and thirty nine hundreths per cent of those in hospital units with training received hospitalization. Of those in hospital positions without training 64.29 per cent received the same. A difference of 15.10 per cent is shown favoring the trained gnoups. Table XI shows 66.67 per cent of the school lunch man- agers with training who received hospitalization and in Table XII, with out training, 2.50 per cent reCeived hosp- italization as a reSult of a job accident. Cf all the food service managers those with apprentice training 76.96 per cent receiVed hospitalization and only 58.65 per cent of those without training received hospital- ization as a result of a job accident. A difference is noted of 18.31 per cent in favor of theg roup with training. 53 C. General medical care was received by fewer respond- ents than were the two preCeding compensations, emergency care and hospitalization due to job accident. In Table XI it was shown that of the group with training only 20.69 per cent of the food service managers in colleges received general medical care. Cf the commercial respondents 65.78 per cent received general medical care. Of the.trained managers in hospitals 71.76 per cent received the added ser- vice of general medical care. Only 16.67 per cent of the school lunch managers received the additional service of general medical care on the job. In Table XII only 64.12 per cent of the college food service managers without training received general medical care. 0f the managers, without training in commercial units 52.9h per cent received general medical care. 0f the hosp- ital food service peeple without training 53.57 per cent received general medical care. General medical care was received by only 37.50 per cent of the school lunch mana- gers. Of all the groups with apprentice training 61.76 per cent received general medical care and h9.04 per cent of all the groups without training received the sane. A difference of 12.62 per cent was noted between the trained and untrained member of all fbur types favoring the trained group. a, Unemployment compensations were received by a low .3“ 5.... 4 . .N. 5h number of respondents in both groups. It was noted that altough none of the college food service nanagers, with training, (Table XI) received unemployment benefits, 8.82 per cent of those without training (Table XE) received un- employment compensations. The highest percentage of unem— ployment compensation was received by the food service man- agers in commercial units. Of the trained managers in comm- ercial units (Table XI) 47.37 per cent were assured of un- employment compensation and in Table XII, of those without training 35.30 per cent were receipients of the unemployment benefits. Only 6.87 per cent of the hospital managers with'train- ing received unemployment compensation (Table XI), and 71A per cent of the hospital managers without training (Table XII) received the same. None of the trained school lunch managers, (Table XI) received unemployment benefits and only 12.50 per cent of the untrained managers (Table XII) received the same. Comparison of the totals for trained and untrained groups showed that 17.30 per cent of the untrained groups received unemployment compensations and 13.24 per cent of the trained groups received the same. It was noted that h.06 per cent more of the untrained group received unemployment compensation than of the trained group. 7. Added Service Furnished the ReSpondents 55 Additional services that were found to be furnished to some food service managers were: (a) Uniforms (b) Professional laundry services (c) Travel Expenses a. hore food service managers of both classifications in COhLbPCial units had uniforms furnished than in any other group. In Table XIII, 50.00 per cent of tfm managers with apprentice training were furnished uniforms, and in Table XIV, 58.23 per cent of the comnercial managers without training had uniforms furnished. Cf college food service managers, with training, only 6.90 per cent had uniforms furnished and of the college food service managers without training there were 14.79 per cent who had uniforms furnished. Cnly 6.87 per cent of the trained food service managers in hospitals (Table XIII) received uniforms and none of the untrained managers in hospital units were sup,liwd pii. rim. Consideration of the school lunch managers showed that in the group with apprentice training (Table XIII) that none were furnished uniforms, and only 25.00 per cent of those without training (Table XIV) had uniforms furnished. 0f the totals of the two groups a higher per cent of respondents received uniforms in the gn>up of food service nanagers without training. Of all.groups, with training, 1h.71 per cent had uniforms furnished and of those without mm.am ssH mo.me em oH.om He om.mw noH mm.mo eNH H~.eH on, son zazoz mo.oo a mm.nm m oo.om my oo.om m oo.ooH o o eez.m oo.u mm oe.mn as om.mm omw oH.m~ HoH MH.mm. NNH mo.o 7m HmH .mwoz oH.we oH oa.em mm oH.MH m eo.om mm oo.om mH oo.om, mH om .aeoo ma.Hn‘J,mH mm.m¢iaH em.oH n, oo.am om oH.mm em oa.o N am .HHoo II.» a a t a a z a a a a m a was . oz new oz oz» oz new ueoam azozo $3896. H855. __ AHmCOHmmomoumv swoon—.3 Enngm Bananas Iom H‘ «J H 1. wZHZHéB Mon—”Bimmz‘ EH3 Q3053” Ho H>.mlw QBm ammHzgm mafia/Man Emma HHHN unmade I 1 i w I v ( Null-I1) {I}! ‘. ‘\I‘| oo.em oo Hm.me as mm.om mm ao.m~. es so.e~ em. om.mm am eoH szoz oo.ma o oo.mm m om.mo m om.em nw oo.mw o oo.mm m o zoeez.o am.eo oH Hm.mm oH am.eH a He.mo em oo.ooH mm mm .zmoz oo.mH pH oo.om NH mm.o MH e~.Ho HN .NH.Ha dz mm.ow1 on em. .EEOo oo.mm aH NH.ee mH mo.aH o mm.mw mm Hm.mm mm mmweH m em .HHoo he .d. oz z, \m 7% .m ta »w (a _m, 7% mouse oz 8. oz 3 oz was neon... ”Bozo moocmaxa H933. Genoammomom WV hangoum om: 383m mane.“ He: Ion QM...“ «3%. 90:95”; am mbOFwH: c Humane: flogmflm Goon Qoxidifiu mi opposed. Oman.“ >Huw 9&de training 25.96 per cent had uniforms furnished. A differ- ence of 11.25 per cent was noted faVoring the grOup of food service managers without apgrentice training employed in the four types of units. b. Although most of the units did not furnish uniforms for their managers most of them did provide professional laundry service. A higher percentage of the respondents with training, 79.90 per cent (Table XIII) received professional laundry service than did those respondents without apfrentice training; 73.08 per cent (Table XIV) received the same ser- vice. Food service Hanagers in Colleges, in both trained and untrained groups, reported this service rendered to a large percentage. Those with training had 89.66 per cent who re- ceived laundry services. Of those without training 82.35 per cent received the same service. Respondents that were in positions in commercial units had 86.81;, per cent with training and 61.77 per cent without training who received professional laundry services. It is noted that in the third group of respondents, those in hospitals, food service mane agers of the group without training 85.71 }er cent received laundry Services. (Table XIII) or the group with trainirg 77.10 per cent received laundry services. Of the school lunch managers with training 50.00 per cent received profess- ional laundry services and 37.50 per cent of the managers without training had the advantage of this service. 59 c. In answer to the question concerning reimbursenent for professional'travel (Table XIII) indicated that h2.65 per cent of all the respondents with training had travel expen- ses paid. The break down of the total figures intot3he four groups showed that 48.28 per cent of the managers in college food services with training received this reimbursement. 0f the commercial food service managers with training 57.90 per cent received the same. 0f the school lunch food service managers with training 33.33 per cent received travel expen- ses. In hospital food services 37.A0 per cent of the mana— gers with training received travel expenses. The data shown in Table XIV shows that A2.31 per cent of all the respondents without apprentice'training received travel expenses. In the break down of the tables by the groups of respondents in the types of units employed it was found that Ah.12 per cent of college food service managers received travel expenses, 50.00 per cent of the food service managers in commercial units received the same, 35.71 per cent of the hospital food service managers received travel expenses, and 25.00 per cent of the school lunch managers received reime bursement for travel. 8. Group Insurance The availability of group insurance, furnished by the organization of employment for managers and personnel was considered according to the three main kinds of insurance off- 60 ered under group plans. (a) Life insurance (b) Health and accident insurance (c) Retirement insurance a. Life insurance, under a group plan, was available to 41.18 per cent of the food service managers with apprentice training in all four of the units. The break down of the figures in Table XV showed that group insurance was avail- able to 37.93 per cent of college food service managers with apprentice training. In the commercial group such insurance was available to 57.90 per cent of those with training. A- mong hospital food service managers 58.17 per cent had this available. 0f the trained school lunch Lenagers 16.67 per cent had the Option of group life insurauze. The data shown in Table XVI indicates that the followh ing per cent of managers, without apprentice training, had access to group life insurance; colleges, 41.17 per cent; commercial units, 50.00 per ceit; hospital units, 25.00 per cent; and sdxool lunch units, 25.00 per cent. The totals of the untrained group show that 2.72 per cent less of the untrained group had access to group life insurance than the totals of the trained group. b. Group plans for health and accident insurance were available to 67.16 per cent of all the trained food service renagers (Table XV) and 61.5h per cent of all the untrained 1f“*"i’ 61 managers (Table XVI) had access to such plans. Kore nan- agers with advanced training by 5.62 per cent had available to them group plans for health and accident insurance than did those without adVance training. A more detailed break down of the data concerning the health and accident insurance as suggested in Tables XV and XVI indicates that 51.72 per cent of those with training and 55.88 per cent of those without training in college food services had access to this type of insurance. Of those in commercial units, £1.58 per cent of the trained group and 67.65 per cent of the untrained group had this privilege. ‘Cf food service managers in hospitals 67.9h per cent of those trained and'53.57 per cent of the untrained has access to group health and accident insurance. Cf the sd1001 lunch respondents 33.33 per cent of those with training and 97.53 of those without training had this privilege. 0. Retirement ins “ance through a group plan was avail- able to 50.00 per cent of all the managers who had advanced training and to A4.23 per cent of all of those without train— ing. The break down of the information found in Tables XV and XVI indicates that in the college units 62.07 per cent of the trained and 47.06 per cent of the untrained had-this insurance available. or the food service managers in comm- ercial units 57.90 per cent of those with training and 52.95 per cent of those without training had access to group 1 I .‘ 3 " 8.8 NS 8.8 NS sewn no odso RH moon 8H 3.3 so do. .289 No.3 H RAW m 3.8 a QR m mono n No.3 a o dado atom i. on? R 84% mo soda! so no.3 8 Son om an” .amoz 2:3 on omém mm No.3 a oflw an 2.3 3 8% mm on .53 mmém 3 8.8 on owns .2 Exam 3 8.3 ma no.3 Q om 38 R as m as w a s, m ml per a Lam oz men oz was oz 3e m some moose pnoEonfloom £833..» use godmom ooSmonmcH owns Inommom oz ”$de MOSH/.flmmmd. med.» >N Hams; mwfiwfizzfia moflwmmm 000m 08 MEEHEQ Mozflflbmmfi magma i'ltul. ‘53 ulvnluln! I1IoA-h1., C mm n.4s mo pq.wm 04 on.Ho so sm.ao do oo.om oe sea A How I01. ' I ‘le.' .l .t‘t' m onmo m omda méo a oil o oodm m o .Edo H Hm oo.mu N mm .Qmom O O O o m D. snw 0.3 N. no.3 ma omém NH \ _: 2 son 3 one... Q moss mm 8.8 S 8.8 S am soo on 833 «A 3:3 2 oo. mm 3 mm .3 or. No.3 in. on .38 RN \ .: x h x a .\ Q \ ‘ a L0 s L.» e to a t... o. a a some on no z on, oz omz looms mzoeo ozefivuwose ozoofloot azs season oonLSQnH oqfiq lox on defie mvHHaqaamm BDQmHHZ mzmofifi zooming o, a on amide: gamma no. mo EN 393 64 retirement plans. This service was available to A3.§l per cent of the hospital food service managers with training and to 25.00 per cent of those without training. Lf the school lunch managers 83.33 Per cent of the nanagers with apprentice training and 62.50 per cent of those without training had access to such plans for retirement. 9. demunerative Activities d munerative activities engaged in by food service man- agers were subdivided into five types: (a) Speaking over the radio (b) Giving lectures (0) writing Books (d) Writing for nagazines and newspapers (e) Writing pamphlets A very snail portion of the food service raragers in I30th groups received adoitional income through these various Sources. Tables XVII and XVIII Show the percentages for the res- pOTKients with training and those without training. a. .Although speaking over the radio was one of the more FOEJLLlar means of subsidizing income, only 1.47 per cent of those with training and 1.92 per cent of those without train- ingwere engaged in remunerative radio activities. It is notedin Table XVII that two groups, colleges and school ILmnch, had no respondents participating; and the other two 305 “2.5 mmeezuasqum soaH1Lrs and a median of 46.75 work hours per week. Of the group vwii;h.training 79.31 per cent were scheduled for an hours or mcn?ea per week, and 4A.83 per cent were scheduled for AS hours 01‘ nmore per week. Data concerning untrained food service man- a«3813‘s in colleges showed that 79.n2 per cent of the managers wei‘efi scheduled for more than Ah hours per week and 58.84 per Cerrt, were scheduled for 48 hours or more per week. Food service managers in commercial units, by comparison Worqiegd shorter scheduled work hours than did those in colleges. onlfi’ 50.00 per cent of the managers with training (Table XIX) were: sacheduled for AA hours or more per week and 36.8A yer ce‘ J. 1 \ .10 Vvere scheduled for ta or more hours per week. The mean 1NH.ma mm.aa a.wm m.em Ha.mm ma.m ae.a sow Aaaoa co.am mm.ow« 00.0m mm.mm. ae.ea a eoasa .m au.m¢ mm.mam|wa.em ao.ma ma.mm mo.m mm.H Hma puma: oo.u aa.ae ec.wm 04.nm inn.» mm.m mm! :e‘ea am.aa aa.ea mw.ea ma.4n ma.om aw .Haoo maHnna 24mg -us>o mwaom assom meeoz mama to manna aeoao eaa ma a: u ea me u oq am . an on I am uaaaq a OZHZH‘EQ floHBmflwimat TEE). meaoazaz moH>eqm mega eoa amuse meow maasaumom E SE £43 mméq sumo mo.mm 31% em. mm.~ 8H .58 09mm Oman 8.3 09mm m .95 .a 3:3 3.3 mmam fidfi 3.3 mm deem 8.3 Jet? 3.8 RAN NHL} lad lad an .500 Ree «33 8.3 meow whom an .35 zfinwa 3% .85 23m 28m 28m 23 .8 mafia $05 e5 3 S u as me .. 3 on .. R on u R uzoamaa wzHZHdme Mo HBZfiEmd BDQEHR QEOdéSA MQH>mmm noom m8 330m 553 nabeéom ”Om mqmdd. 72 for this group was 43.84 hours per week with a medianof 41.00 hours per week. The respondents, without training, in the same type of unit (Table XX) also showed shorter work- ing hours for this group than those in colleges. Only 54.00 per cent of the group were scheduled for 44 or more work hours per week, and 26.47 per cent were scheduled for 48 or more hours per week. The mean for thisggroup was 43.84 hours per week and the median scheduled work hours for the group was 41.00 per week. The total hours worked by hospital food service managers by comparison were less than the hours worked in the college group, but more than the hours worked in the commercial units. 0f the managers with training 59.47 per cent were scheduled for 44 hours or more per week.ani only 24.43 per cent were scheduled for 48 or more hours per week. (Table XIX). It was noted that of all groups scheduled the smallest percentage scheduled for 48 hours or more per week was in this group. 0f hospital food service managers without apprentice training (Table XX) 71.42 per cent were scheduled for 44 or more hours per week and 39.28 per cent were scheduled for 48 or more hours per week. The hospital food service managers with apprentice training as shown in Table XIX had a mean of 43.89 scheduled hours per week and a median of 43.24 hours. Those without apprentice training as shown in Table XX had a mean of 45.39 hours and a median of 43.91 scheduled work hours per week. 73 Food service managers in school lunch rooms had the shortest hours. Neither of the groups had any persons who were scheduled for 44 hours or over per week. In Table XIX, school lunch managers with apprentice training, the nean is 38.33 hours and the median is 39.00 scheduled hours per week. The food service managers without training in Table XX show a mean of 38.50 scheduled work hours and a median of 38.60 sched- uled work hours per week. For the 204 respondents, with apprentice training, the mean was 44.19 hours and the median was 43.17 hours per week. These results are greatly influenced by the long hours of the college group. For those without apprentice training, the mean 45.32 and median 46.75 scheduled hours are greatly in- fluenced by the large percentage of college managers and hOSp- ital managers who were scheduled for more than 44 hours per week. It is noted that the total respondents with apprentice training (Table XIX) had shorter hours by a mean of 1.13 hours and a median of 3.58 hours scheduled for work per week than did the respondents without training. (Table XX) 11. Shifts Worked By ReSpondents Included in this study was a survey of the types of shifts worked by respondents with and without apprentice train- ing in the different units.\ Facts revealed by Tables XXI and XXII show that 100.00 per cent of the school lunch managers in each table worked a straight shift. ~1— v ‘2 Of the food service managers in hospital units 61.54 per cent with training (fable XXI) and 46.43 per cent with- out training (Table all); worked a straight shift. cr this group 10.00 per cent with training and 17.86 per cent without training worked a broken shift and 38.46 per cent with training and 35.71 per cent, without training, worked combination shifts. A large number in the commercial group, bcth, with appren— tice training and without apyrentice training, worked straight shifts. Cf this group 65.79 per cent with training and 76.47 per cent without training worked the straight shift. Cf this group 23.69 per cent with training and 20.59 per cent without training worked combination shifts, and the remaining 10.52 per cent with training and 2.94 per cent without training worked broken shifts. It may be noted that larger percentages in this group worked a combination shift than any of the other groups. 0f the food service managers in colleges 51.72 per cent and 28.23 per cent without training worked a straight shift. In the college group 10.35 per cent with training and 32.35 per cent without training worked a broken shift. 0f the food service managers in colleges 37.93 per cent and 29.42 per cent without training worked a combination shift. 0f the respondents, including all the groups with appren- tice training, 55.88 per cent worked a straight shift, 9.80 TABLE XXI SHIFTS VDRKED BY FOOD SERVICE IMJAGERS WITH APl-RENI'ICE T.‘U1.IIJING c.1100? RESPONDENTS COI-fBINAT'I on 1330me STRAIGHT 9911. 29 37.93 10.35 ‘ 51.72 com. 38 21.69 10.52 65.79 Hosp. 131 48.46 10.00 61.54 LLun. 6 100.00 TOTAL 204 34.31 9. 80 55 .88 TABLE XXII SHIFTS MIME) BY FOOD SERVICE NMIAGERS WITHOUT APPRENTICE TRAINING GROUP REBPONDLNTS COI-EBINATION BROKEN STRAIGHT Coll. 3h 29.42 32.35 28.23 Cm 31. 20.59 2.91. \ 76.47 Hosp. 28 35 .71 17 . 86 _46~.'43 Lulu. 8 100.00 19113; 104 ' 25.96 14.42 59.62 1 p r per cent worked a broken shift and 34.31 per cent worked a combination shift. Of the respondents, including all the groups without apprentice training 59.62 per cent worked a straight shift, 14.42 per cent worked a broken snift, and 25.96 per cent worked a combination shift. 12. Free Hours Data on the number of free hours per week for the man- agers are given in Tables XXIII and XXIV and indicate the following, based on the 7 eight-hour days per week. School lunch managers in both groups had the most free time. In this group these with aplrentice training had a mean of . 17.67 hours and a median of 17.00 free hours per week. These tvithout apprentice training had a mean ofl7.50 hours and a Inedian of 15.67 free hours per working week. hanagers in college food services had the fewest free 1’10urs. The reports of college food service managers with tdraining showed 3.45 per cent without any free time. Of 'tkle managers without training 20.58 per cent reported sched- LL‘Les with no free time. None in either group had more than 113 free hours per week. College food service managers with albprentice training had a mean of 10.25 hours ahd a median (3f 9.67 free hours per week. Those without appreitice train- ing had a mean of 10.56 and a median of 9.29 free hoxrs per Week. The tables show that of hOSpital food service managers I ; 5 r mm.HH ao.wa mm. oa.s so.mm oa.a mm.mmv om.om mm.w, as.H eon geese oo.aa a.wwa oo.om mm.mm, ao.oa o .eoa.m MM.HH HH.NH m.m sa.mm Ha.o mm.as oo.mm mo.m Mm.a Hma .awom ww.m om.ma mo.m om. mm.om om.m om.» as.¢a om.m mm, .ssoo \No.a mm.OH ma.m. aa.ma am.am mm.aa mmwma amt .Haoo eaaaaz new; mesa H n o a a m a u Ha NH n ma ea 1 ea ma : ea oeozfl maze asses "v. wmnbm Izotmoe Qio¢z$~ HOH5.fimm DO. OHHHZHfiQ HOE 731.1%“ web; J .4 I\. .0» mo mafia... mm» 9502 _..i..o_mh HHHMM nqmaa om.aa mw.mH mo.m am.m, oo.mw am.m mw.ma mo.mm, om. mm.m sea aaaoa No.3 Omdh Om.mH Om.No oofim w Japan ow.oH em.HH sm.n‘ ¢H.mmy as.mm‘ w .mm mm .mmom finma mm.NH £04.. mmé 3.: .2}: mm.m mated 4m.m #m.m sq .aaoo 3&6 3.9“ 3.8 ww.m aqmfl 4m.m 3.: mndm mm .300 zaHaua zaaa mes: .Huo a u m a n Ha NH n ma .aH n ea ma u aa osos mazao macaw to on casemem IV I UZHZHJDQ HUHEfiqmmmd BDQEIH: macfiafia HQHbmmm Q08 mo Hafiz. 5.3 $50: madam 55 3mg. 79 2.62 per cent with training and 2.94 per cent without train- ing had no scheduled free hours. 0f the hos-p ital group 1.53 per cent with training ard none without training reported 20 or more free hours per week. For the hospital group the mean was 12.11 free hours, for those with training, ard 11.74 free hours for those without training. The median was 11.27 for those with training, and 10.80 free hours for those without training in the hospital group. Commercial food service managers with training had 2.94 per cent with no free hours and that group had none that had 20 or more free hours. The trained group had a mean of 12.26 free hours per week and a median of 13.75 free hours per week. Those managers in commercial units without apprentice training had slightly fewer free hours. Of this group 2.94 per cent had no free hours and 2.94 per cent had 20 or more free hours. This untrained group had 12.92 mean free hours per week and 12.75 median free hours per week. The mean was 12.04 free hours and the median was 12.32 free hours for the 204 respondents with apprentice training. Of this group 0.98 per cent had no free hours, 1.47 per cent had 20 or more free hours, and 66.17 per cent had 12 or more free hours per week. (Table XXIII) The data shown in Table liXIV indicates that of the 104 respondents without apprentice 1Draining 8.65 per cent did not have any free time, 2.88 per Cent had 20 or more free hours per week, and 56.72 per cent 80 had 12 or more free hours per week. The Kean for this group was 13.25 free hours per week and the median was 11.80 free hours per week. 13. Types of Training Taken by Respondents Included in this study is a survey of the'type of train- ing taken by the 204 respondents who reported apyrentice train- ing. Careful review of the returned questionnaires put the training into one of the following divisions: a. american Dietetic Association Apprentice Training which is given under the auspices of the national professional or- ganization in one of its approved hospitals, colleges, or other units. b. National Restaurant Association, apprentice training which like number (1) is directed by a national organization and given in one of its approved units, usually a commercial restaurant, cafeteria or hotel. c. The third division of other types of training includes training in hOSpitals, or commercial units not apyroved by one or both of the above. It also included training programs set up by the individual units, i.e. colleges, sdiool lunch :rooms, boards of education, and other food services. The facts given in Table XIV indicate'that 74.02 per (zent of the respondents took the American Dietetic Association tLraining program. This high percentage was heavily weighted try the 92.36 per cent of the food service managers in hoopital TABLE .LXV TYPES OF TI‘LAIICIICG Tidal: Elf E‘C-L'D Sis-135313 :ig..:.;...e.;;;s ALLJLJTLk..\- Cling» VII; JILL) GRCUF BEETS A . 1".1‘1 . 15.3. . A . C I" Till-VI? 'G Coll . 2? i1 .72 17 . 24 3.1 .04L Comm. 38 28.94 [+7.37 2.3 .69 Hosp. 131 92.36 1.53 6.11 u _L "Y1l _ #1L_‘l — —;-;t,m 82 positions who had taken the prescribed American Dietetic Association training programs. It is noted that 51.72 per cent of the food service managers in colleges also received this trainiig. Fifty per cult of the school lunch managers had their apprentice training under the direction of the Anar- ican Dietetic ssociation. Lf the respondents in comm.rcial positions 28.94 per cent had completed the American Dietetic Association traininr grogram. Cf the managers employed in colleres 17.24 per cent re— ceived the National Restaurant Association apyroved apprentice training. 0f the hospital group 1.53 per cent and 16.67 per Cent of the school lunch group took their training in a unit approved by the National Restaurant Association. In the comm- ercial group 47.37 per cent received their training under the auspices of the National Restaurant Association. In the groups reporting other types of training, there were 33.33 per cent of the school lunch managers, 31.04 per cent of the college food service managers, .3.69 per cent of the commercial managers, aid 6.11 per cent of the hospital food service managers. Cf the total number of reSpondents 74.02 per cent rec- eived apprentice training under the direction of the American Idetetic Association, 12.75 yer cent received their training ‘under the guidance of the National destaurant Association, and tile other 13.72 per cent received theirs from various other 83 ‘bypes of training programs. 14. Length of Training Taken by despondents The length of training received by the respondents was greatly influenced by the type of training. The American Dietetic Association apprentice training programs are usually twelve months in length. The hational hestaurant Association program was at one time twelve months but was then shortened to nine months. The other types of training varied in length with the needs and standards of the individual program. The length of training, as illustrated in Table XXVI, varied from under six months to thirteen months and over. Cf the total group only 3.43 per cent received less than six months of ‘training and only 1.96 per cent had more than one year of train- tf the total group reporting, 74.51 per cent had twelve Po ng. Inonths of training and 20.09 per cent had training ranging from seven to eleven months. The mean length of training was 11.07 months and the Inedian was 11.71 months of training. TableXKVI shows that t;he respondents in college had 6.90 per cent who received :Less than six.months of training and 3.45 per cent who received URDre than twelve months. In this group 68.96 per cent were in training twelve months and 20.69 per cent were ih training from ‘a. isime from six to nine months. The 68.96 per cent of food EsGBJrvice managers with twelve months training was directly cor- related with the fact tiat 63.96 per cent were trained under . £93..I.r I! 4 .\ H:.HH so.HH me.m 11mn.m mm.ma ms.m Hm.¢~ om.a sow geese oo.HH oo.oa ao.oa mm.mm 00.0m 0 .qsa .m ew.HH we.aa as. ms.w ma.s am.m ma.om Mm.H Haw .eaoz oo.HH mm.m mw.oa mm.oa mo.mm om.m mnwwa mo.m mm .Esoo oo.mH ea.oa om.o \we.m, em.~a om.mo ma.m1x mm .HHoo zaHaaa zen: .oh 0 .02 .0; .os .0: NH .oa NH manna asses amass o n m n a OH . Ha to>o useless sausages HQHeeen zoom we geese ezHeHaea so :aueaa H>xx mqmee 4“ ‘\ I w ‘I r (‘ 'F. I. J '\ - ’ >' ‘ '. [I ‘\ 1 1 ' ‘ V 1" 7 [3‘ V - - -- A- v r 7 .s ' ‘ ( "_' 7 ’~ , 1‘ i‘. L. J 0 q u I 1 o 1 . j | a I o ‘v '1 '~-.-r (am. ‘1‘. , ». .‘V‘ -» r . ,- ~3,~.. he... ~-,_ ,._.- 7,». 9.x.— ‘ ' L ,L"...t - no _A “('14, ' ‘1 - - . ‘ " 7 ‘ o-‘ _ -1- - ., A .. -' “n 1"" '(‘1 Y'{3 "‘ 'I' ' m “ ' f" u 1 ‘ ‘1 ‘ ' v q .— I -\~' “ x .. , - ‘ , A r. ‘ ' . ‘ ' 7 ,, ‘ ‘ .. ' w; J 2‘41. \1 I 1‘. J u‘ . . ‘L f . g. .A l ' ‘ I - ’ ‘_ s Q, - . , t . . :15 r‘ . I'[ 1“ .~ .1 A y r“, i . r. J" r.. . f . -.~‘_;_. v, 1‘ , \A .. .._ i,_.- , . ,‘ \- _ \1‘ __ ,V g V n a o a I a, ‘\ H L D i {7 ‘ ‘ s, -"“ FM') ‘ ‘ In," .' nr ‘ n ‘ 1 ‘ " " i _. i V -. J_ -~ _ i \- V _-, .1 t - i-.v_1e,. , ”1U... . 40’... L -1 .‘. , ' W l ‘ ' , ' ‘ ’ H . .‘ J {,“.‘I {351‘an ‘J‘.’ {1 5.1" ..\u j ‘ ‘1 ‘1 '3 ' ~ - ,1- .- ?‘ ’-~ 5 ‘ , _ -. ..,.v e _..-. s ,A L..- .. .1 t, .. . . .4, ..O a} ‘ - . . _ . . - s '1 v [y ' ' I u c '3 ‘ (:11 j") 1" H J,“ ’1 '\fln 1' i" ‘ I. 1‘ "‘ H“ , ‘X'I‘IJ '1 3’ T 1‘ I T“.- v L .1; g ./ .» *r-v ~ " -— -. — .w , tr _ ._/ - ‘ a - . . —‘ I .. ~ an- . i _ A ' '1 V n v~ r 1‘ yr‘v J. I n V 1 1. ' {1;"7‘1 \A'. 1 17;; V -" i 1' .z ,1 ‘. W . run o , 7 .- ‘ w ‘ .._ *A Lu .. w - l- .. _, L , -5...‘ O A. , '. - .L. J ’ .., I ‘ a. . \—‘ .. >-. . - ‘ L 7 . rd. ,5 o . ,~ ex .1 r“ ‘7 ‘- r‘ n1 (3vr(‘l. « '»|_ ,. .H . -‘ “ L ’.. - , - -,‘ , _ q '1’ ». U~~ U. 44- -- --‘ \— . A. - . .l. —. L. - Vkl - ~"' I . 5‘ ' - ‘1‘.) - :1.‘ l‘ , . "'- -.. . .‘ J .' 3 .J‘ " "" . .1 7' . ' 7 {‘I (I; ' 1 1 .1‘ I \ ( “ L1 9' ‘ V . .1 ‘ ,'\ 1. I» '-_L. '.. V.- A J. A_s_—‘;i_ l \-‘ . .. ‘. .LLLJ- LI A. O - v r v' "- .-~ 0 I. I ‘ v I u I ‘ ‘ I“ r .0 t 4;,” n1 .mr- .- -- -. u‘ -7 a. a . 1 . x . .. r. + VJ. .i.. «y ,~.- 1 «.1 .. ,-_.4.., 1 .1. ._ ' ‘ . .._, _. .. .h/ L .1 -. 7.4 J A ‘r_ ,‘ J, 1 ' . Ir~ . ‘ ‘ 77- 4" 1 _ - V- _ en - V 3 * c r "r ‘3 i ’1 ,' {3 A " ' ,V ’n r'} ‘ . . '. o t r, g \ 7 'L ‘ ‘f -~' ,1 ~_ A \s‘ -,‘1_ 'y‘l"‘,_l | >lr'i J ..)’ \J. . .4 l 'V . ‘ 1’ .; .1 _., '; .. -_u,' . ,,, . .1 .L..- . q ‘ ,. ‘ '1— ."" Y‘ ;. _ v , 1‘ .L j 51 '1 , 3~ : ' l_ A l x \ '. r " .7. ‘ ' ‘ ll. ’1.';;u, 114k. _ o ‘/ ‘ I- ‘-' =‘.. "J1 '_~‘- \ ...1 Uhr ‘1‘. . ‘ k -. .1..- _ w '1 7‘! .4 1 0 I 1 ‘4: ~ 1‘ , ~Iwr\‘:--vr \ 1...“ [379' r1 ; -; é - ‘. 7.. 34 IN,“ + - . . 1 ,p .‘ , -‘ -_ T )‘N J. ....- .1. l - ~ ._ ,. . - ,5 1" ~. 1 u .. a - .d _ ‘1 Q / \1 .5 . ~_ .4 i . L. .._. L J I1 - w a I n 1 "3w 91'35'”. .A‘ ‘V 7‘ H‘ . ,~ ' \1 " ‘ ’ ,r‘ ' \I-x“ ‘ ' " f' 1 ' " 1" 1 y ‘ W _ .2 i‘,n| A )-L'1i-J. .. .»_. ‘-1 L. t. ‘— _. n.’ ' .rl .‘ .n.-y -_-.-'._,‘ 4.~..\) -) ‘ . o - <‘1‘g . . u a - _._ r .1 1 -:‘ m, 1 .- . . on .. . . a 1» , \ _-_r_i,i _‘ w . 1., - ,. _) ,' ._ g . . . I .J ' _ o _ - .4.‘ I \— L.’ C 5" .v | '3 “FF K .‘ H 1 j A ‘ v ‘ ‘0‘ , (‘1 '1 .‘ - 1 “, ~, . «1,. .. J: ‘ _, ‘ ., u. " Al‘s [ I." .J . J (H i; ~.. 1' _‘V: _ , .4; .1 . ’ t“ ‘4- x- t J. ' ' ‘ n v _ ‘~ ~7< - . ,4. , ‘, T V9! ‘ 1“” *1 r‘ ‘n 4", (31 \ffix ‘z “1"} ‘ c1 . - 0 _-‘~ ~ .‘w. ‘ I ‘ ' ' j ".‘n (ts; + 4-91.».1 _-1. u? -- I -- . ..o .. ‘ ~.. l’u.~'.- A .J. 7-1"v I -~— - o s "I o u o J 1 --. .1 _ ‘ . "" ' 13 - -\'\v\ 3"" a "‘ ~. "‘ 1“. ‘ ‘\ ‘ - \‘x’l ‘ ' (fl ~-.\»\“'r‘ L 1 . ‘34}. _‘_ r ‘.... .J. ‘4‘“ ;.l: .g. 1 '11: ... '. [ '. ; -'.' . ~—‘ .._I L k";- L» a "v ‘ I I 9 ' .‘ l y I I hp" "EH fl ‘(M‘r'v ' . i 1n mar“ ‘ ,. 71, :1) VW‘H' ‘2“ A?" *i‘w‘" ' -~._. _ J._'.« n '1 1.....' '.» o _. . ecu. b.4751 ‘ _. 0v . .ii--_-u V4 ‘41 he ._ L Q r: 1 o n f1 3 . . .L 7 . . , 1 -, KP. ‘ “_3'. j‘- - “‘ I .qr- - y; '\(_‘I ~ t- _- \« ' . . .M, _k.. v :‘_( ’ \J (A) A 4. 4. «I .1. LL) .v D l ’ ‘ ‘ ’ .‘ f”, u .1. ,1, )3 .l. ..‘ V ‘ -n ‘ t O .. -. ‘I y ‘ s 4 .L _ 1 I. Q _ ’ '3',“ v.“r- V‘l(‘_\" r r) u ’I‘ —~‘ 10 r) . (u v‘ -,/,. 4 1 ,\\\ “I C' v‘ -_ 6‘ . -.. 11M! f“. .2, l’owfiw’nwsu at) .1. 1rd. Rel/.1“ U A. ‘ u 7' _ 1 o _ _ a 1 _ I ‘ o ‘ \ 1 .1 fl 7 ‘ F1134 ' 'F‘Ifl'v’ ‘L - ,."'l ‘5 '1 7" I' .1 ' .‘..lt " ‘1“3". ’J'1 J ‘ {‘3' ' 1 7‘ "\'!'| E ‘1 fin.‘ .1 '\" ‘— \i- —'-JV" .r‘«; b A»—. ‘JA. . —L«“-‘- . , . 1v . ../-.I J ' » - '—’ —|Jn V. - .. "— " A A is .- - -.\ ,- V w , . 1 I - - A$\"u ’ {"1‘rV ' ('31yu: ( ‘ 2“—\rl ‘1 ‘1 O 7'? ' ‘ k j. *1, "‘ ‘f I‘)"\.! \“V‘1 f'nl V J \x --h— ~*‘—- ‘ 1‘1 V - 4x. 9 i, L . - l _\.I _.-. A.‘ I .h v . l‘y 4 7 ‘ 3 L '- .a.‘- L: \A_ I -w - .‘r‘ .’ ’ ' ‘ ‘ J ‘ ’3 (‘\“£4.-/§‘-4~ :11 (‘f‘ ,1 'I.C‘ ' " A“ 6"; ' “ ;M‘ “*‘+ '“V' +, x L ‘ ' "“7+ - v40 __ Id. . “ADJ a gay ,. ~_/- UV - A it.“ .,p...1 a. , a a.) L; ’ A A TA ELLE XXV II ELIATICIESE'IP CF Tgt‘xL’JING TC leITICN GROUP REISPCJ‘IJDJIITS Yw'd NO IXULTFUL Coll. 29 89.66 10.31:, Comm. 38 89.l+8 5. 2. 5 .2 Hosp. 131 93.59 [“53 1 .5 3 S . Lun. 6 100 .00 TCTP‘ 2% 92.65 5039 1.96 that there was a definite relationship between t ‘ainin; and advancement in the economic status of their present position. In this group 10.34 per cent felt that there was no such re- lat ionship. In the conllercial units 89.48 Ier cent felt that there was a definite relationship between training; and economic ad- vancement, 5.26 per cent felt there was no such relationship and 5.26 per Cent were doubtful of the relationship of train- ing to their position in connierical units. Food service managers in hospitals had 93.89 per cent of their group with an affirmative answer, [“58 per cent a. neg- at, ive answer and 1.53 per cent were in doubt of any relation- ship between training, and economic advancanent. Of the managers in school lunch 100.00 per cent felt a definite correlation of their previous training to their pre sent position. Of the total respondents who received apprentice train- . ‘ ‘ “18; 92.65 per cent felt there was a definite relationship, 5°39 per cent felt there was no correlation, and 1.96 per cent were undecided about any relationship of training to ; resent pOSition. 16. -,_, n H, ,,.. LBSlrdblllty of ’lraining A study was also made of those without apprentice train— \ ‘. mg to determine whetner or not they felt, sucn training to be de ‘ , . . .. F. .. Slrable. As snown in Table LNlII, 01 tne college group , TV? 1“ A :3 LL; K V I I I DESIILABILITY (,F TRAIIJIIQ} BY TEL; Ul‘xfiflaIL-MD FLU) o JCLVICL‘J I‘_'.l..7_-'~.T}aLl;3 G- {C U l" lilJ‘JE kzl:.J:J P13 Yin) “(a L‘CL L T Ill Coll 3A 31.77 .35.3 9.94 Comm. 32:, 37 . 65 32.3 710 3+2 2101‘“; n rm (’L‘.\JO "U. 65.38 31.73 'fl ——~ #AAu ”ALLAH—Q“.— 89 61.77 per cent felt that training was desirable, 35.30 per cent felt it was not, and 2.94 per cent was doubtful of its desirability. Of the food service managers in commercial groups, 67.65 per cent felt training was desirable, and 32.35 felt it was not. In the hospital group 71.152 per cent felt training desirable, 21.144 felt it was not and 7.1/. per cent were doubtful. Among the school lunch managers 50.00 per cent felt it desirable and 50.00 per cent felt it unnecessary. Of the total respondents 65.38 per cent felt an appren- tice training program desirable, 31.73 per cent felt it was unnecessary, and 2.88 per cent were doubtful about its des- irability. B. Professional Status of Food Service Managers with and Vfithout apprentice training. 1. Professional Iuembersnip of Reporting Food Service I-an- agers. A survey of the membership in professional organizations Was made to determine the professional status of those with and without apprentice training. Table Milli shows the foll- owing facts. Of the trained group of respondents employed in COlleges 51.72 per cent belong to the American Dietetic Assoc- iation, 36.81..per cent of those in coxmercial units are members, 90.83 per cent of the hospital food service managers are affil- iated, and 75.00 per cent of the school lunch respondents are rue Tilbers . ‘I—I 9"“ d- I v ' O'rlv'k Kembership of trained groups in the State nestaurant Association was held by 13.79 per cent in college food serv- ices; by 34.22 per cent of the manaéers in connercial units, by 21.29 per cent of the food service managers in hospitals. None of the school lunch managers was affiliated with the State Restaurant Association. hembership of the trained group in the National American Restaurant Association was held by 13.79 per cent of the coll- ege group, 31.60 per cent of the comnercial group, and only 1.53 per cent of those in hospitals belonged. In the school lunch group there were no nenbers of the National Restaurant Association. hembership of the trained group in the American home LC- onomics Association, both state and national, were as follows; state, 27.5? per cent and national, 27.59 per cent by the coll— ege group; state, A2.1O per cent and national, 50.00 per cent in the commercial group; State, 21.62 per cent and hational, 16.03 per cent in the hospital group, and State, 16.67 per cent and National, 16.67 per cent in the school lunch group. A noteworthy per cent in each of the trained groups xvere members of their own local food management groups. lem- bership in these groups was reported by 2A.lh per cent of the rl'lanagers in colleges, by 18.142 per cent of the food service .,.,_... "f 1.11.. Jrfiinagers in commercial units, by 11.98 per cent of the managers ‘jmrl hospitals, and by 16.67 per cent of the managers of school Ih‘.Prr ‘ '\ _\cu:-zan-nxnvugsxv: .lmw.om. n¢.m. mo.mH mo.am wmwmw mm.w ow.m. Hm.¢~ sow gases mm.nw ae.ea Ne.ea No.0H oo.mm. e .asa.m mw.mm as. mm.HH mo.ea me.Hm mm.H m.Hm mw.om. and .amoz oe.mw «wa.m ma.ma oo.On oa.ma oe.am mm.am am.em mm .5500 3;; a3: jam as as an” .3. S. a; a as means meammeotsa pemsmmacma .H.pez u mumps .H.amz . spasm .a.a.a mean moose eooe awooa soon Heooa .a.a.:.a .<.e.a nzoanae , . (Mina rx UZHszmB MUHHHEEEW web... neflméfig HQH>Vflm Guam mo AHIQfimtfiflH .quHOHmmflmOxm HHNN MAB; ma.mn Hm.s oa.ma m«.oa .u.e: oa.ma ma.ad oa.ma sea Axeoe oh.sm au.um oo.mw oo.om mo.m~ an.pa so.mu oo.mu m .csa.a .. .\ \ N ) L \ \ \J .1... _ am.au a .v cu.sa Ha.p. en.cs aa.au mm .mmo: om em.m mu.sH ma.C1 Lnnagement groups 15.69 per cent, local food purchasing £51‘C311Ls 3.h3 per cent and miscellaneous professional organiz— at’ 10:13 30.39 per cent. ‘7' A",H -.... _-~ .. --..- 4....__.._T_ -4- l 93 Table XXX indicates the professional membership for the 104 respondents without apjrentice training as follows: 8.82 per cent of the managers employed in colleges belonged to the American Dietetic Association; 8.82 per cent oftLhose ih comm- ercial units belonged; 21.44 per cent of food service managers in hospitals held memberships, and 25.00 per cent of the school lunch nanagers were affiliated. Membership in state restaurant associations was held by 8.82 per cent of those in college units, by 29.42 per cent of those in commercial units, and by 25.00 per cent of those in school lunch. It was noted that none of the untrained food service managers in hOSpitals were members. Lembership in National Restaurant Association was held by 8.82 per cent of the managers working in colleges, by 29.42 per cent of those in commercial units, and by 12.50 per cent of the ranagers in school lunch units. Consideration of membership in the state and national home Economics Associations gave the following information: state, 35.30 per cent and national 28.33 per cent of those in college 11nits, state, h7.06 per cent and national, hh.l2 per cent of tlhose in commercial units, state h2.86 per cent and national, 235.71 per cent of the hospital food service managers, and state, '7T5.00 per cent and national 50.00 per cent of the school lunch \ rmanagers . As in the preceding table, membership from this group in 94 local food management groups was worthy of consideration. Table LLX reveals that membership in such groups was held by 8.82 per cent of the managers in colleges, by 14.72 per cent in commercial units, by 14.29 Ier cent in hospitals, and b} 25.00 per cent of the food service managers in school lunch 1.111112 8 Q The membership of the respondents in local food purchasing _ .- groups was considerably smaller than in other organizations, as indicated by the following percentages: 5.88 per cent in the college group, 2.94 per cent in commercial units, 3.57 per cent in the hospital group, and 12 .50 per cent of those in the school lunch group. In other professioz'xal organizations membership was reported by 5.88 per cent of the college group, 26.47 per cent of the commercial group, 57.14 per cent of the hOSpital group, and by 37.50 per cent of the school lunch group. Table XXX presents the facts concerning the record of mem- beI‘Ship of all respondents without training. From this table it Was shown that 13.46 per cent of the group were members of tne American Dietetic Association, 14.42 per cent were members 0 - . . f a State restam‘ant association, 13.46 per cent were members Of 1 - o _ 1 p a o v I ' the Rational Restaurant Assoc1ation, 44.23 per cent were a“ ‘ . .. . . ,. . ,. . iflllated With a state Home acononncs assoc1ation, 40.38» per Ger-K . \ ‘5 were affiliated with the national group of the American L: “OI_K1 “‘fi . u o r- ‘ 1 O o e LLaCOHOIfllCS Assoc1ation, 13.46 per cent held membership in 95 local food management gronis, 4.F1 per cent held rmmbersnips in local food purchasing groups, and 28.35 per cent were affil- iated with other professional organisations. 2 Inafessional decognition Professional recognitifn of reportin; food service nanaéers with and without apyrentice traininy was considered here as that gained through the means of writing, research, and other activ- ities. fables XKXI and LKXII show the results of the inquiry :regarding professional stztus of the respondents. The facts revealed in the two tables are: recognition was {gained by the responients of the college food service group by $3.45 per cent of those with training and by 8.82 per cent of tJiose without training. By way of comparison of the two groups (31' respondents in commercial units 7.9 per cent of the maragers \Vfigth training and 5.88 per cent of the nanagers without training Eachieved for themselves professional recosnition by means of wI‘iting. Recognition was gained among hospital food service mLfallagers by 6.87 per cen with training and by 3.57 per cent with- CDLUE training. None of the school lunch respondents indicated a11‘5!“recognition received by written work. It was found that none of the entire brouvaithout training hE16 done any research work on a professional level. Although r1<>t- a large per cent of the group with training had done a con- Slderable amount of research, the table reveals that 3.45 per (2 , . ,. . . ear“; of tne managers in colleges did researcn worm, 2.63 per . o.’ A unfuhuv-u' TABLE XXVI PROFhlSoIC'I'JAL RILCOGNITICI'J CF FOOD SERVICE I'JKILRGIQRLS WITH Alina-III ICE TLLAIIJING GROUP iLLSELHJ LISTS hitITTkJIJ 12151513;de OTHER C011. 29 43.45 .3.45 6.90 Comm. 38 7.90 2.63 13.16 Hosp. 131 6.87 1.53 8.40 s.Lun. 6 TOTAL 204 6.42 1.96 '8.82 TABLE XXXII PROFESSIONAL lbfiCOGNITICN OF FOOD SERVICE I'MGAGERS WITHOUT APPRIJE-JTICE TRAINING GROUP masrommms 'v‘JRITTEN RESEARCH OTHER Coll. 34 8.82 5. 88 Hosp . 28 3 oi? 3 o 57 S.Lun. 8 TOTAL 104 5.77 2.88 . I 97 cent of the commercial group received recognition for their research work, 1.53 per cent of the hospital group received professional recognfiLion for research work, and none of the school lunch group had done any research work. Irofessional recognition for other activities was achiev— ed by 6.90 per cent with training and by 5.88 per cent without training of those in the college groups. . Cf the food service managers in commercial units 13.16 per cent with apprentice training and none without training reported activities which resulted in professional recognition. 0f the food service managers in hospitals 6.87 per cent with training and 3.57 per cent without'training received professional recognition for various activities performed. None of the school lunch {art- cipants, either from the group with training or without train- ing reported activities to which professional recognition was given. The summary of the information conCerning professional recognition for activities show that 6.42 per cent of the train- ed group and 5.77 per cent of the untrained group were recipe :ients of professional recognition for written work. Only 1.96 Iver cent of those with training reported that they had done Jresearch work of professional merit. None without training re- lported any research activities. For other activities 8.82 .Per'cent with training and 2.88 per cent without training re- ‘3eived professional recognition. 3. Eersonal and irofessional Improvement Consideration was given to the opportunity for self and professional improvement by five means. (a) Available library facilities. (b) Opportunity for professional contacts. (0) Stimulation for personal and grofessional growth. (d) stimulating associates (6) Other esthetic returns The question was broken down by means of the five head- :ings listed above. Tables T"{III and XKXIV reveal the results (3f the questionnaires. ea. In both groups of respondents the majority of food service Inanagers felt that they had sufficient available library facil- :ities to meet their deiands. The findings are; that 96.55 per (sent of those in college food services with alprentice training éind.88.24 per cent without'training answered that they felt tliey had adequate facilities; 63.16 per cent with training and 61+.70 per cent withoutt>raining in CQmercial units reported akleguate available library facilities. In hospital units, 753.84 per cent with training and 85.71 perc:ent without train- irn; reported in the affirmative regarding adequate library faCi.lities. Fifty per cent of the schOol lunch managers with tIYtining and 87.50 per cent without training were in agreement that they had sufficient available library facilities to stim— u~L‘wte personal and profe"sional growth. 34‘ +5.] . t." Or a. E» . ‘5 is}. ....a‘..lo..4 ' l |l5l . I . O . --.“I’ ‘4‘ ‘. ‘ul ’1‘. 'II'I I: ’ . n 5 . \. u 5 J..I .l‘ A . . ‘ ".»I .‘-I .“ I. .. ..|\ .5- ' I 0.55 0.. 4 -u w. 04‘..." £39 0 O’QVO/i‘gfl (Ir‘ . .5.“' ‘. al‘x l5-{ It!!!“ 5l|l" . {$0.15! .s‘tttir - . iii-1' 55 I .- .I5 ’5 1‘54}. 6") . . dist: ....I. t ’5‘ 9. .. . . \ .. (gigfr ....._.g..-.-...h_4.. r}-.. Rim mime 8.3 8.8 om... 8N alum 8.0,.“ 8.3 Ram mum. 8.0... o .856. 8.3 33$ 8.3 3:2. 6.2. HQ .dmom $.mm was.” in... $3. 3.3 «W .58 3.3 3.3 3.0m New mmém mm .Hnoo $5.8 .mmmmoum 303.80 8338...... me... 20an mmufioommd use flamenco.» no.“ baking 120%.... "505 mfipfléflm 8. mafipmgaflm hagfiommo manages. 2% .OZHZHfim. moHBzwfimmm 29H... me. use; dosed 58 .3 efifisoeefi 4.6%? .E a? E80. .3 :52 32.. \--_ HHHx%% WAmda Rim mime mmgm mmdm 0%... .am .398 8.0m 8.0m name made! 8.8 e 55...... 8.3 $4.... 8.? Réfi it? .5” ..%£ $8.“ mmdm ewe... autism 3.3 mm .58 mm.aq mm.em Hm.em Hm.em mm.em mm .aaoo 5.3.8 .mmvmonm avodnhoo mofipflflowm media mponpo moumHoOmmw ocm HoCOnpog How snagged Izomn ADQMU mfipmflseflpn 0.. wqflmgfinpn hwgpuommo oanmflagd. IE. unease m..o..2.e..§..:... NEH... 929....5 8:33 Son ,3 .....m.....2Se.EH flfiHanafifi as... $59”..- \3. Hm.mw m~.Hw oo.m~ mo.mw Hw.m~ ¢OH q¢eue oo.mp 00.5m Om.um Om.um m .csq.m q¢.am mm.qo 00.0“ H>.mm dwqu mm .mmom mnwmm mm.mw ma.¢m .¢m.mm om.qo #m .5200 mH.H¢ NH.¢m mm.m~ 53.05 dm.mm dn, .Haoo CSROLU .mnvMOhm muoflpcoo mmflpHHflomfi mucmfl wnmzpo mmunflOOmmd cum HmQOmpow you huwpnflq Icomm abomo mzflumasaflga op mcflpmazaflpm mpflcsppomgo magmaflw>¢ non mxmodz7 . . . — , - o. I r. - . . » 7, (I ,7 ' u .- .. .- . J . .. -. .4 '. 5 A I I - q . " u‘ . 1f \‘ - ‘ I ‘ ~u 1 'f J . ' 4 . , -.. J. —L.. _ .. .J - - - -‘ c . . . . . . . . ' .1' “ ' "“ : “ ' “ . .1 ‘ ' _1 . i :7- . . -.‘ _ - -_ -» .7 J - .. L . v. -- - _. ._. ‘ . (\ V an ‘) . - .J ' — . a l - ‘ I a . 0 . - n 7n > u I .7 » C :1 _ . \ ,r: 1 , ‘ . p. _ .7. . , ' ,. ‘ '. — u ._- J. u- m , ,. a _ . _ _ A . ‘ fl 7. 1 t - . ‘I f“ ‘ ’ .I o .. g I. .- J. . . ‘ n | . ~ g L I. o 3 ‘. ‘ ,1 ‘ ‘f: r‘ ‘ , r- ~ '- -... . ~. _. _. .4 _-. -.., _ L; _ . ...‘ _ . . I - ‘ ~. '1 i n - . - 1 3 . . -‘ _‘ _ A .r . 1»: ._ . _ _. ._ . . 1 I I I 1 '»‘ 1’ ~ (~ Ir) ‘ q 4‘ - -- ‘J I. ,.. ...‘.) kL / ‘4 -._ -< '1 I I q 1 I ‘ I Q 1 ‘1 L. ..-. ‘ 1 II’ ‘-. ‘r',) ."‘ , ‘ I '-~- v.1 [7.4. u - - V-..“ ‘-’__~ 9., . .- ~. -- . . ‘ (LL u b 1. I! " “A '1 . 1 .) ".‘fi ; '.‘,'.-] ‘ _- V' “I“. “1 1' ._-_..... _ .4 .. LJ - . - ‘-. - ~~ ._, 9‘ I 5 y u I q .7 . .l . .. M .- ~.-‘ I ’-‘ -n— . -_- ‘ .u L I w . .l . . - . ‘ -.. L- ._ _ ; ... __.._.. - --‘ v I I I 1‘. r -‘,) , ' ' -. - .. ., J.. ~4 .J - '1..- -- _. é ‘ . - o . ‘254, . . - ) f,‘ .~ - 7 - .1 9.. 7 __ J _' a» - .‘ 4.4 k. 4 I ‘ a o n ,‘ o - I N I o x v . . 1 ‘ v ""-I i‘ ' (W ‘ 3 .- \ ‘ '\ .0 (‘I ‘ (~a -.- _.. . .4 -7- ._ ‘ - _ J . , . _‘_ v... t. “q - I w o . .. . ..,. ,, . ;..‘ v. ,7' n + ;- _. . .L ._ .. . .. 7,. ..4 .n- .; . -- 1. .‘ 1 u , , . '.~ “ -.w' v‘. -‘:»\ x~1rv ' r-t~ ‘w \' - \_ . 'l t), X .. k 1' J .. 1‘ .‘l . .‘U . .L '7‘ . _ r L”; I. 4. - A ... - — . I ,\ * u \ rl ~ “ ,‘N‘!‘ .L: 7“ . 71 L' , I ~ . ,- .L..1.., ,. .s. . .. ~ L'l.'.1. , ‘7» _. . L) . 1" - , 1 H I.) '. . L ~‘A , . VJ. ’5 7‘ .1 ' ' ' l f- . 7' ‘I'x (7‘1‘ n‘ ('2 firm ‘ . ’ -.- " "I ‘ \ ( Y ‘ ‘ V .( . . . u -, .1 ~ .' L E .1- - _\ . 'V I I I q . . . - ~ .. 7 7 I u, 1‘ I: - A ' L ( . - . ’T' . L.) ‘ ‘ l _ a ‘ C. I 1 J. fl ~ ~ I u n a 1 . t . \ ' 1 T t.“ ‘ .1 ' 'u .‘A ’ ‘ I '1 ‘ . r< ." ._ . 77 K - 7 1.. _ —«~ . ‘ 7 w - ~ .I .~ 7 ~ 7 \. )1".(~ I .L ...,‘ I o 1 w I I l u 0 ~ '2 l 1‘ “ ‘ r " ‘1 :HI 4 \ + -. ., 'C‘L. ___1_x._ ._ O. .L J -. .V.L’3- A A I ‘V V ' I r_-1. ‘- ’ ., ~ ‘1' ' ‘~ -. , -.. v- ..7 ' - ' - - — A.— ~ ‘ _ .. \-‘ I. ‘ U " ’\ _' ' I1 I I n . . n 1 . - , ‘ - ~| ~ _ - .’”‘ '1‘: I -1 ‘ x; ‘ .'.L\u ) _— ‘ I, i' " ' J. ‘ . ' J ' ,, '1' "a . r l ‘ .. .__ .. 7~ . .1 .4 ./ ..... . J . - ._‘ ‘. 1‘ ., TF‘ \ - r n. \ -‘ V ‘_ ' ‘ 4 I . . u \ | ."\ 4"" ‘1‘ a - ”I; _.‘.. , .4 ' ' . " J “ ‘ I .1 _u 1 1 I L ( , HYUI‘ 3'1. - f, [I v . I . . ]u ‘ ‘,. :' ' .—. ‘~-»_.L .. g... - . . _ 7‘7 7. . ¢ A ~ 1. '. A ¥, A ’1‘. .‘J .-' 1 . ' fi ‘ '-| .1 ‘r i‘ ‘ .L. « ‘, -_L. ._ t - - _ ‘ .15) .1 . . . ‘ -. - . , . I u . .. g "| I. 4. . 1" , «r‘ j ~V'- .1 . V, ‘9 1“ .. 7 . \- 7 7 s-- ‘. | ' _... \c ‘ ( '. ‘ .. ~ ‘1 '5 HI‘ . 1 _. 1 ‘ . : . .\ 7‘ . ‘(”‘; ‘ - ~-1(. r .- A. - ‘ ' .- A z \ 7. — 4‘ .1 ~~.; -. . *‘I ::r~ ‘ 1 a. . a I J o - fl 0 n 1 4 ~r I" « -.—\ .' ‘v ' 1“ —. L «\- —< -~ . ,‘ '\'_r 5‘ .,_« . - ._ A -_.. -. » V... ‘U V" -- ‘4 . . . - u y _ . 'i I‘ ‘ ' “‘I l ,I“ .""q. A - V , , . v - . -. ‘r 4. U J " ' ‘1 ' ' '1 ‘ ~ *1 -l ’r,'. ‘\ \ ‘ ~ ' . " " ' ‘ . "\ "y ’ ~ ‘ _, _ ..,- _ -.‘. v- _ ~4 -’ ‘ - ‘ ' U L ~ . . o R ’I \ I y I fl . I q . u , u 1 ; A -V V 1 . , _ é . . d 4 .V . .. _ » < —. A —- - ' ,¥ - < - ‘ M - o n . n u ‘x ‘ n - ‘(o ‘ 1- x - g. ‘ “1 - ,V “ . _.,, v... . - a~ ; . r . . 7 v n. ‘ . . . . . A, . — I I I k 4 ‘ I 1 7 J _ .-4 - 4.; x n - V _ — — . ' a A A —. 1 u _ . . . u - o I « ' ~ 't' u ." I ‘ . 4 " l *- , g . .- V. . . x _ 4 ‘ a ' ‘ ‘- 5 - Vr - 01 ' _ ,. V ,' '1 .. ' a V I < H. ‘u-A— . . . \ ‘ _ . , ~. g — t I. I 7 .. ‘ \ p ‘ _ ,I u ‘ ‘ ‘ ‘ t ' ‘ A A 7 - — - -‘ '—- l- ‘ u '. o . «I . ~ a _‘ _l ‘ -. ‘ ' 5‘ ‘ ' ‘ I 1' 1‘ .\ A ‘ .1 a“- _. - _ _ u _ __ .9 _. . . _ , I O I -| u N v I | I n u ‘ ‘ n k" ‘u‘ ) _. .—. J . . . . . . _- D 'J _ v ‘ 4 NJ ‘ u - - q . '1 .' '. . ‘r 3 ‘ ' I . v ~ I *~ J ' u ‘ \ J u . ... .L. A .. u ‘ . fi I n - - c I - ‘ _ I. r‘ . ~. - , ‘~ . 1—— w . ‘ ‘ ' I ‘7‘ A K . — ~ .- - . k -» -- .4 _ . .... A \ - . -x- . .- V ’ . (“ V J YA“ “; 7'4““ » -‘t A ,1 . O l - ‘ ' . > , ‘ g ,7 - I 0 - . ,‘ '1 ,‘ . _‘ ,, ..- ‘ V '3' . A1 ‘ A »« .~ _'\ --~L/ .L L. ~. .. - — - J - ! v A I ' 4 . _ »,‘ i ’ - u ‘ N r‘ - - | I ._ ~— 5. 6- ., .2 O *< ‘ 3 ' 1 . ‘ ‘ 1 u . c ‘ ' ' (w 1 vr, r, ' , - '7 ‘ ‘ ~ ’ * ‘..‘ - -. -.‘ u- ~17—‘ __-- ‘. . - ' - . ‘ ' ‘ .,__' . l ‘. ’1 't "‘ _' , ‘ : -: p , ‘ ‘ - a I “‘ u» . .~ —- V . I | I ‘3 H ‘ 1 1 "‘ ‘W'W ' 3 .1 . H. .I ‘. _, 4.- ..) LL 4 2--.. _, “ 1 n F‘ ~ I _‘ o ‘ u q _ 4|- ;1. _ j .‘u. .\‘ r) 3*,“ ‘~_ .. (I: —.. La J-a~d— u . — A ~1~&.s- HAM _ u. . V ‘1 .1. 7 A L“ b u .j ‘1‘. ‘ " ‘1 ‘ ‘I 4 ‘ 7 l ‘ r‘ ‘ .. +3 M . "l-1?-' ‘- .“‘t L . -¢ ._ A... , 4 _. LJ _ _. ~. ' . V ‘d - ' ' -\ ‘ 1 v V U ~ \. .. ),-‘ . —. - 4. .‘ ' ‘ ‘ _. 'V .P_‘ ‘3. H .41“ .'._. _. -«Ll ~‘ .4. «' __ - u 5‘ «V ‘ I y“ - - q u . , . .\ +0 —. ‘ \ «,L’ - u y L; ' . _ l s. __ « ‘ . V v‘ . . n u ‘1‘ ‘ , ~ 3 ' - ... V U” (.4 V , M '2...* ’.. _ . -.l n u n a I“{‘A- ' 'V‘) . (I, .-o- -' . . -‘. _ ‘_ 1 ,. . ,- _ m X.L_. -1 ' J I ~ \ . q I l" O - . I ‘ U l I 1—. ‘v (. ,- rw-i 3| ‘ " - ' (1 u I (‘ u I ll ‘ ‘ ‘ ,- .— Lo| _._- - .- l A K . ., L4... V t. “3"! ‘ I u I —«:"-' ~ " l 1" ~v‘ - -, wr‘~.', :3 t d- ,...4.V .L L .-A .— . -.. ._ ‘v V]. . \J 1 I v ‘I . V ’ ‘-' "_1 "“C‘ > ’1" H 1' 7 ~ “0 .1; 4 _. .V ‘ ,4 ' 1 FA , . U L A. ,. J . - A): -A ‘ g . n :I l‘ \ ‘I f. -, ‘ u 1 ‘ o : c r‘ ' I". ‘ V -- * - a a } ‘ I ( ‘ a‘A‘ ‘ '_ [ _‘\ ‘. ”f $ ‘ 'V . ' 'l ‘ I ‘ “‘ n -4. . _ V L , .t A. t l a u -. . ‘ I o a -‘ ‘ ‘ y_ '0 ' 1 V "‘ ‘ .1 - 1 ‘ .W ‘ V ‘ 7 1‘ ‘ " ’I‘ _'.. . l. L . . ._ -V .7 ~ . __ _ k. .5 ‘ . ‘ rw '\_, 11‘.“ (1 I 4. . x. . 1 a ._ a _. .(‘t‘hw ' 1, *r- ‘1‘ ‘ 3L .0 pJ - "Lt: _. ‘ ‘- \« .. J —— V I L o u w . o #1.. .1 ‘1 . K _- ,. _ .. ' . , .. .... ‘U 0' \—‘. ‘ - .-l n ' ”I _' . _ ‘ ’1 f ‘ ‘ 4' ‘ t— ' J ' ' k... \ 1‘ '_, ‘5'4 .J . -, — . .-. V ‘J . r, - I f|1~ 1:; , . .’ .1- . W —. J V .. ‘2 '... ‘ 4 .. .L J U A U x H ' ‘ 0 r‘ n1 n « .. - 1 — ‘4 .‘l I o . gJ - ’ _ A .l . ~ 1 IA" ’ 7' ’2‘ g _ V.._) - __ --A -J , v '1 I ‘ ' "l V. . ~ ( . I‘J. . J E, _, , . . ‘ , . . '7 V _ - ‘ kl‘ILAL _. A ‘ 1 s u ‘. ‘ _ -A J- . A A \_ “n V . V'I , , a '- '1 V . I l _ ‘ . L .. - - .. 4 — — -—-» . Viv . — n ‘ a . . I , j n a n J I j |. ->. 7" ~r-y ' -~- . - ‘ - (- _‘__ . ‘_’,_ “_ J-."_ “ __A-\u ( I: \ )_' . ‘1‘ ‘ ~ .. 1 1 - ‘ r, — 1- ,‘-‘ . . -.. _ ‘ A ,2 .' .r ‘ L k. i ‘ fl” .' . w 'j _ fl . 7 V p , K..- ll. L119: rxtVrlllLJ' to (LC‘J‘.._L(."p C ../_‘l.'_L'\_1..d..L mm. 1 All use 45.3-61 :Laoillty 12. The OrédAithiOu and Cevelogment of a unit 13. leisure time 14. (pgortnnit; for anoitiunal training on the job 15. The art of CC~CLfirmtiun 16. Tne opgortunity to do some travel 17. local Leo regfiicsl locntion 18. sense of ucconglishment of one's o'gectives in life 19. rue element of nunan relations 20. Yhilosophy of life 21. Cultural adventaces 22. Coeryclitan areas 23. Cpportunity Jor outoide contacts and friendshiys 24. Lpfortunity for contacts with trcfessional people in other areas I“. O 1+. Asthetic returns listed by lunch were: ,1 ‘__‘-,‘ 2' M‘ °-,‘ V ‘2 UUQ bLi viCC ..udL£<1;)elC) 1.11 bCIlOC‘l . Amount of leiei"e tine . Quorttwwhinglmnus prortunlty for contacts with gcoyle in community Irestige of position self—satisfaction in acnievln; goals half-confidence offered b; ;resent position Contacts with young poogle spirit of co—ooerstion and friendliness C)“ \l O\\IT .{f- b.) A) H o The numbers of each urouy rcyrcsented, encegt'the neuagers 131 iSChOol lunch without training are: In fables Agalll and Ara. ‘U of the collegegirOuys regorting, Al.3$ yer cent with treii- lJlgi and 41.1: {or cent without training incicated realiseticn t} 4'." .. s \ 1 . . . 0*— ~ .V.\‘_. ‘1 R "5‘ a SUM-IARY A questionnaire was prepared and sent to 1,000 HOLE Economics alumni of the vacicus universities and colleges which granted degrees in Home sconomics. ( 3) Lf the 1,000 questionnaires sent 209 or 20.90 per cent were returned un- answered because of change of position and the lack of for— warding addresses. tf the renaining questionnaires 339, or 42.85 per cent were returned with full or partial newers. Thirty-two or 4.05 per Cent of those returned were discarded because they contained insufficient data for compilation. Those usable for tabulation were 308 or 38.9h per cent. inie data received from these were compiled and blanket tab- ‘UJJations were made, indicating the effect of training on the FHTCTessional and economic status of home economics graduates irl food service management positions. “£2 mention is made of flaunes of colleges or individuals in these tabulations. A. Economic Status of Food oerviCe Managers with and hithout Apprentice Training 1. honthly salaries of Food Service Lanagers with and without Apprentice Training The monthly cash salaries reported in this study are t11€3 salaries before federal witholding taxes and other deaductions were made. The salaries included cash allowances for board and room. (13) The data show that in each of the gngups that had V! 3." Fix-,1— .x« ( u . l . ‘YV\ _r i\ . «and II 107 apprentice training none of the respondents received a men- thly salary of less than .s150.00 per month and 2.94 per cent received nont'k‘ily salaries of “376.00 or over. Cf the 20'; re- spondents 48.0»; per cent received the mean or over of -,;-25;~*.36 and the median or over of 3,249.40 per month. if the food service Managers '.-.dthout training; 0.96 yer cent received a monthly salary of $125.00 or below and only 1.92 per cent received a monthly salary of $376.00 or over per month. The mean cash salary of $236.63 and the median or over of 9201.00 per month was received by 60.58 per cent of those without apprentice trainir .. A difference was noted in mean of .,,32l.73 Iver month, favor-in; the group with training. A difference was noted in median favoring; the group with apprentice training by 3,311+.11 1. er month . 2. heals Furnished to Food Service Managers with and without Advanced Training , The analysis of the data for the group with training Show that 24.12 per cent did not receive any meals and 9.61 Per cent of the group without apprentice training. Cf the group with apprentice training [+7.55 per cent received full bodrd and 41.34 per cent of the group without apprentice train- ZLrg; received it. The mean of the group with apprentice training was 16.78 and the median was 19.54 meals per week. The mean was 13.26 .jv"? It“: 1. ’nf. a. th for the group without alibeCiCc training and the m;uian was 18.88 meals per week. 3. Living; lama-s Living auarters were furnished for 2?.h5 yer cent of the food service managers with apirentice training, and for 25.00 per Cent of the _roup without training. 4. laid Vacation The results Show that no paid vacations were received by 33.94 per cent of those with trainiag, and by 5.77 per cent of tdiose without training. The.mean length of vacation for the group uith training teas; 21.92 days and that for those without apgrentice training ‘wais 20.23 days yer wear. The median length of vacations for bk”? group with training was 22.39 days and for those without triiining 16.64 days per year. In both groups the school lunch managers received the l J. . ,t K‘ \I‘ -- K _>_.~. / -U o ‘3 _‘. .1 3 .1 \ ,' __ 1 " 7 . J . .1311“ 1‘ . i .. . <.1..,v,.‘. n 4L! ,_ 4 , ‘ ,. .L .. -’- I , . \ r t 1 ' '- ab)‘-....\\./ .1 , ._ .)‘ v\. n, ‘. V .4. u‘. - , _‘_ -, '__ . U I; ( A . x' v 1 ‘ I ‘ " ~ . V . ' ' j i ‘ " ' _ ’ ‘ |1 1 ’ i ,1 " I, ‘ f} 1 1‘. ‘ ‘ - . ‘. \“/ -.....‘.-l L'. 4‘. ). l. 1.... . I _‘ y L ., ~ 1 .. ‘ A ‘ . ~__‘ _ _ ' .I‘ _ ’3‘1' 1- - r-o '.,., . “ .. ._- _ ‘ w . . ' . , .. "4,1 ‘7 < 7‘ . ‘.,‘ A a .r .1- . X 'F‘" .—,. 1." T 4 ' ' ‘ r. ‘1" e (' ' ‘ . - V' ' --. .__\ . .., ‘— p o I o A p - 1 ,- fl.. v (*3, r ,5 t r‘ w 4 . I ,. - u' ~ . ~ .-, holler Y'r‘ 1 J 4; ‘.: ‘ . '41. b‘J ,7 . | A A ’ 1‘ O , t I ‘ I - C -‘ a t.- »e, 4- . - ‘ ‘ . "1 “ ‘I '. ‘ . V ‘ \ "n u : x ' " A ' '. + ‘ ‘. . ’ ' ’ ‘ ‘1' ' ', ’. ‘ _' I J'| . ’1‘ ‘7. J-_.K,_ ‘ y“ _ .. A ‘4 '.4.1' .- ..v '-| .. (' u , ‘ .. L _. - -y- J" J ‘- U I: u -| - ‘\ w 1 r1” : . . ' . ‘V‘ v ' .\ ‘ . '. ‘I J 1 1" A” * ~‘ ,., ~72 ‘ l.‘ .‘ :7 v . -& 2 :_.|: ,, ,: ).__ .r ‘5’ . . h‘ ‘ ’- l 7 L. A ‘ _. .-. x—L ' 4 "‘ L 1‘ c J a , . . , ’- \y“ '1 ‘ 71" x"”[ I V" 7" 0‘ ~' .1" ti l ‘ IA ‘ ‘ ~I‘.V " ‘ _~ .... - - 7 J »— - ‘.L . .a y - \l'. < » A- » . K4 II I4 L . - J " «- _,|_.‘_ v" ., '.--' — . — -~' -' . . -. 7'1-— —' "'1 . " -e . g: o}. trail 1‘ :"“"";‘."E;. ..; t. i::;. r: I. , a. .7 ., V - ~ _‘ > . n- 'o . y l,. u . l J 0 I 7 ‘VO “"1 O a’ . +1“. ;.' '..- 0'“ '. ‘ r 1"1 1 " I “10' UT. .4 J I -v“ , __ '_ V ‘ 1.. .54\ l, A. .. ( K .1... _-. .— + ‘_ f‘ ., .7 J 1,. , .‘J. J. .‘ ‘ ,' '. _.. . a .L ‘ 7 fi' '\ ' I‘ l' 1‘:t'ri~ ‘1‘ F‘ L ‘ _q\)!‘LJ L; (\ I“ ‘ 1“ .‘ ‘a ‘ " " .1 0 ‘ K“. "57‘ V - . -_ . V _ ._ _ _- . r‘ a J ' -' J- 1 AA. . 1 r, I r . i. ‘. . «L‘ 1 a) p("\| “ ~‘ 7) ‘ ”\‘1 p" " (‘Fu (.D(} .J( l". 'u_"‘[ -1. x. or - -4 L k A. L J 0 1/ ‘ l l r. .1 V t .s. - .. _' : ~ / - « ' ‘r 1 \. ’L “‘ “ . ’1' :4 . ’ ‘ ' 4 #1 V‘ 1 i ' 0’ ' 'r 'V ‘ ~1‘. ‘ Y L‘ ‘ 1 VJ. 15‘ x f; t; J_ A _____ l O . _ __ . \’ A ' '_.' ‘ L. _ _, o l 1 ’ ‘ ‘ ' J" o ‘ F q 1 70 . w: "-1 .. - _‘ 'L '1 ‘V' ) '3 A "’ \o | ‘I “\ - », < v31 ‘\': . I ". . M. V .‘, 7' ‘ ‘ k' l ()1. J- - I, JI. . _ I ,_.e j _ 1.3" ‘5’.)l I“' C t \, ( ‘Jlx. \ e U u _,' A ~—\L '\ v ’ ' ‘ a! )1 hr. ’ ‘x 1 a o 0 (fl 9 (I "‘ ,‘0 '~ x"' 3" < I' "‘ r. _ I, 1 , ' ‘(-' fi“ ‘/‘+ 1“ J ' ‘A ' ‘ —&J.-.'_,‘ (\ak 'J-VA‘._-_..L ‘_; . u .1 \ ()‘LJ..-J‘ ‘v\\..\/" "_'L C‘: iv L \n L‘l'; _" J p K 1. _ f n ‘ fl I o ? _V " '[n ' “ r1 .1 (‘n‘l‘ r-“1‘, “ V‘."‘ ”‘r“\l"‘."‘ L ’3 1‘ . ‘W' 1 r'l‘ ' '“ ¥;.‘ .... . _.,Jo.. -1 ._. Ami. -- ‘. , 2...;- _:11 ‘ ’ ‘ 1 .J1 u _. 1 J_ _ |. 1' 7‘ 7 ‘ v. '1 1 r4 _ 1‘1 _‘ . J . _ L M l 1 A -“' . ' n ‘ _ V _ . , 7_ ‘. 1, J. I Q \_ I .1 . 1:.) 1 (7 —~ I'" k. k.) e: - . - “,1 .{'. 1"“ “1 '7". . n,,,‘.. '- . _ k L. ,. ,._r 4..-. ,1“. . .. ....). Tn , ,— 4, . . . .1 2t"”" A.‘ _ ~ .1 n 'v -.- . - . . - J Msz: . 1. -L-- w» 'u' e]. a . ~ -,x.«_.. 3 \“.1\. _ a... .4 [I L .. ' 1.v .1- , L, " A 1.11.; 92.65 per cent felt a definite correlation, 5.39 per cent felt no relationship between training and economic advancement, and 1.96 per cent were doubtful of any relationship. 16. Training Desirable In answer to the question, whether apprentice training programs were desirable 65.83 per cent felt it most desirable, 31.73 per cent felt it was unnecessary and 2.88 per cent were in doubt about the desirability of the training program. B. Professional Status of Food Service hanagers with and with- out Apprentice Training. 1. Professional Lembership of deporting Food Service hanagers. Of the total respondents with apprentice training the fol- lowing membership was found: 74.51 percaent were members of the American Dietetic Association, 9.80 per cent were members of state and 8.82 per cent were hemmers of the Rational American destaurant Association, 25.98 per cent of the respondents were Inembers of the State group and 24.02 per cent were renters of tie National group of the American Home Economics Association, 15.69 per cent were affiliated with local food management groups, .3.43 per cent were members of local food purchasing groups, and 330.39 per cent were affiliated with other organizations. Professional nembership of the respondents without appren— ‘tice training showed: 13.46 per cent were members of the Amer- Ilcan Dietetic Association, 14.42 per cent were members of the 115 State and 13.46 per cent were members of the National Amer- ican Restaurant ASsociation, 44.23 per cent were members of the State and 40.38 per cent were members of the National American Home Sconomics Association, 13.46 per cent were affil— iated with local food management groups, 4.81 per cent were members of local food purchasing 5FOUIS, and 28.85 per cent were affiliated with other professional organizations. 2. Professional necognition The total of the respondents showed that: 6.14 per Cent of those with training, and 5.77 per cent ofthose without training received reCOgnition for writing. 0f the groups with apprentice training, 1.96 per cent received recognition for research work. In the group without apprentice training, no recognition for research work was reported. lrofessional recognition for other activities was reported by 8.82 per Cent of those with training and by 2.88 per cent of those without training. 3. Personal and Professional Improvement (a) Cf the reSpondents with apprentice training 79.90 per cent and 79.81 per cent of those without training report- ed adequate available library facilities. (b) Opportunity for social and professional contacts 'Were available to 80.88 per cent of those with apprentice train- ing and to 63.65 perCent of those without the training. (0) Opportunities for stimulation of personal and professional gromth were cited by 95.59 Ear cent of those with training and by 75.00 per cent of those without training. (d) bf those with spirentiCe trainih; 3;.7o gar cent re— ported contact with stipulating associates and of those rdthoit training 81.73 per cent regorted such contact. (e) Noteworthy percenoages from the pFOUES with and with— out training reported that they had other esthetic returns from their positions than those outlined in the due tionnaire. tf those with training 34.31 per cent and 29.81 per cent of those hdthout training felt their lositions afforded additional esthetic returns. Comparison of information regarding trained and untrained Inanaéers show slight benefits for those with training (Title 3{AXV) Slisht economic advantages were received by those with ‘training in the following areas: median salaries, meals per vmek, length of paid vacation, median length of paid sick leave, emergency care on job, hospitalisation as a result of job accident, general medical care, all types of group in- surance, life, health and accident, and retirement, profess- ional laundry services, travel expenses, lecture giving, writ- ing books, writing pamphlets, scheduled work hours and free time per week. The food service nanagers without training received econ— ’1'" omic advantages, in the following: unemployment compensation, uniforms furnished, radio programs, writing for nagazines, o o o . UQSCHPEOO emanate oo. ms.m mswaegaaa .o vocammpco mm.N >¢.H oomemCQ pcoouem .wcwpwpz «mnmmmqmzez one mosanmmmz .o III 00. oo. mmmwmdm ucoopoa .mefipaps .mxoom .o omcwwue :w.m‘ om.q oomemCm peoopoa «waflbflm endpooq .n cocawppzp Nm.a >4.H oommmnm unwouew .oaome .m "moHpH>Hpo< m>Hpmnquamm oocflmne mm.4¢ 00.0m wcfl>mn ommpnoouom,qunmamnwpox .o emanate em.He ea.ee mea>me mmmsemotma,asemenooe use seamen .p oosflmue @4.mm 0H.H¢ mce>we ammoneouem,qomaq .w L "manwaaw>¢ oommhsmcH macho emcfimna Hm.md mw.w¢ mza>aooop pmoopom .momcomxo Ho>wa9 .o omcwmpe mo.m~ om.m> oo>aooop psmopoe «moow>pomxwuonsma Hmcowmmomonm .n nonemppca om.mm Hw.da oonoflcnsm pcoonom amahomwcs .m "moofl>hmu owned omcawpeca om.>a 4N.MH . wcw>fleoon somehow .pceawdaqsoco .v vocamue w.w mm.ww mcw>mooop pemopom;¢.p.oom new mo panama coapwnwampammom .o eoCflmpH Jo.mq ,mw.aw \wafi>fioomu unoohma .mnmo HmOflooa Hmumcow Amt oocfiwpe qn.oo wH.Hm Imnwbwooop unmouom qnow. no menu Hmoeome hosewhoam .m uncoapemcomaoo Hmaoomm nocawpe om.¢a mm.¢a spwcmq cdwomz ao>wmg xowm wade nocfimpe qmwwa \mm.mm npwnog modems unowpmoe> uwmm omcwmue oo.mm m¢.>N mnw>woomh pnoouom.dmuouhusommmmwm “.83.; 8.3 no.2 8% 3&9; 8.3m 3.3m gems Jaimie .mmmmmmulmmmmmwsus emanate iLr massages emanates: use emanate mo coapmanomcH mo comaummsoo >Nxx mqm unoopem q.¢ .Q .m .m "mcwcflepe mo momma oocflmnpcs ow.HH NM.HH unavailfimnsom ooum vocdmppcp \Wm.mm ww.mm acoonomxdusmawpnm .o omcfimupcs N4.4H om.m unmonem .noxOAm .9 3329 swam Rim fiesta .832338 I; o 3:332: 3.3 2.9 6820: 3am sewn: emanates 85.29 530: 5.50m #83 eagemeolm .p_aoo >NNN aqmge \ sesamehcp meom‘ Hm.em pnoopom «meogou .e oocawnh m .Hp an.mu pcoonol «noomHQOnmmxmcflpmmssflon .o widest“ 00.mb em.mo panoovwidgp30uw HMdOqu®MOLA one Hmcomoen ooxflnflomHSSflpu .o - 2.... _3 xi ,, x. . n v , fi\ roan s+fip mM.ua mm.mh proosow moo peso pom xfiflcdouotgq .3 oocwene Hm.on m.mt puvopow mofipawowm beennflq oaoeaflm>< .m eunaw>0pAEH HwQOflmaouong one ascomnel esenmea mm.m mm.e ozssemu «guess .0 vocampm OO. ,m.H usoonow «good not .2 emanate ee.m ms., snagged «zsppa.: mm 3 pmaflfl; oosflwLoZQ nocaona .JIIIIIIIII, mowpflmeoomfi szoaamoHOha .p_:oo >4: flqnzq kKL Hmmooofim 9.3 92.4 .25» 303% one. on pcmfihoamav mo 8mm» 0.93% 93 Boy.“ 36: macapflmom mo hogm .H 93m made ZOHBJSQQU aghed HGHAAOU @242 mmH¢ZZOHBwab3 mmfloyou feel tnat the°e are cone. aestnetic Abbhrha [chi present positions tnat nave DOM ween listeo. LlSt 2 "" 1. Where? ‘ 2. How long was the training perioo? 3. ga‘you feel that there has been a correlation between your apprenticeship If you had no post—graduate training period following college, do you feel it In what specif'c areas of food service managenent? 6 your attitude about Comments you might have regardino C) M“! I-x-wva . .y mgr—nun “FRI-euc— ”I” M training period and your own advancement? would have been helpful? an apprenticeship training period. é 8.8% wodemfiin 35. 3.8” 88 8.8 .848 8.8 8.3 min 8 gamma. 3 8.8?888 8.8 8.8 N 4 28m S88 8.8 8.8. m w 8A8. 888 8.8 8.8 m N 8 8.8.0. .388 8.8 8.8 «l m 8J8 8.88 8.8 8.8 8.3 a a} 038 .888 8.8 8.8 8.3 8.8 w W 8.88 038 8.8 8.8 848 8.8 w m 8.8% 8.3% $2: 8.8 3.3 o 1J1 38: 5% 32.: mwm oMm “mm 0mm wmm 0mm wma 0mm wma omd I; OZHZHde MDHHrzmmmmd mBHZ $84242 Mogmmw 909m 8300 mo Wham Héfizoz \\ 133 -1 3).. . +_ \ \L. _\ .J o \ 3." x. _ .4 or.tr quwa mN.o n\.v .m N qu.ru Oqow mm A« um OH mom Qmowa 30.06 30.qu N \u so.au 3;.Hu 0.33 m m m.gH n.0H oo.om 83.8m 8 n . uw.oa no.rm mm.nm 8 .80 m m a .Hu 98.Hu 0.988 . 4 d oo.mfl mm.mfi 00.88 .gogum Qw.mq 08.88 m m oo.HN on.flm ooooa m N Om.08 08.08 no.8H 58.08 No.8“ \0 H Lacz; m m mfl ma m4:oo ”uwiyufi ”can” a bum oalafi malma 8H wanna oalom Hm mcow I20 m mwmw on _Imn . Alxlijd . 41.... A1... 9.1;. .r1. 1.)...344 J .712..- in; .. r x... 11.1.. ..r.. . » owl..- _ .. . 7.», ..L..H.rnm 1 Juw m .IF 7.90 FJ..PI,H J_H7.H. r. r rsrrk r .. \ . r, .r fr v r“ 131: 00.13. mm 3.8 N 00.03 #8 38w 3 00.83 8 00w 0 00.03 m 0 8.0w a 8.00 3 8.03 m 0 8.03 m 8. 0 8.03 m N 0 00.03 m 00. 0 00.03 m m 8.w~ H 8.2.. n 8.8w .3 4 00.00 .0 00.8 H 8.03 W m 8.00 n 038 N 00403 8 m 8.83 0 8. 0 8.0l3. 0 4.. IM m M. A w m m 83 oz 03 0203888 GZHZHés moHBzmmnmmd EH3 £002.42 Hogan 909m mags Quinn—”E mmHBmdDO OZEA 35 1 0-11.] .1 "l'l'i‘.’ |ln "Ill‘tlll 0.0.. 00.0 .. 0.8 .08 .0. .3. 33.33 3 00.30 00.30 8.00 . 8.00 m- 8.00 00.00 8.83 0 8.80 8.80 00.00 00.00 m N. 0 00.03 pwww3 00.03 mm.mm m, 0 8.08 00.8 00.8 00.8 8.8 8.8 .3 .3 8.8 8.38 8.3 8.8 8.3 0 m 8.8 3.38 00.3 8.8 8.3 0 m oo.mm w 0:.0m.w, m0.03 00.00 50.03 No.03 0 3 033 @3140 WE. 0330 u 03 a - 2330.3 - 243.2 00:8.-- 08:8 38:03 33:0 0330 0---ES¢.-§mEmnzommmm ; 1"}! i, l‘ll'l 02323mMm 0003.m0m3300 mm nmsHmumm 02033003> 033m 136 J 3.333. 33.030 00.8 8.03 0.3.0 00.3 0.3 3 8.03 8:33 8.00 m 8 8.03 N 0 8.8. 8.8 00.00 8.00 N N. 0 00.03 00.03 00.00 00.00 00.00 0 0 00:33 00:33 8.08 00.08 8.00 .3 .3 00.03 3.3 8.8 00.8 8.00 0 W 00.8.3 8.33 8.00 00.08 0 8 3.0.3333 8.030 00.00 $.03 8.00 0 3 0335.. .326 £39 033 mm 0.th 000.3 3.3830 33.330033 23332 -3083 Em 00:8 08.8 w 38:03 .30 Emma» .323 32mm“ 3303 GZHZHde mUHHzmmmm< IBHZ mmmoMMm.QOnE mumqqoo Mm QM>HMQWM m5¢mA MOHm QH300 .00. 139 00.3.0 3.3 8&0 03 0N.0.3 .33 N330 .03 3.0.N0 03 007.30 33 0N 35.0.3. 03 00.00 3 00.00 3 00.00 3 00.00 3 00.83N N 0 00.00 3 00.00 3 8.003N 00700 3 00.00 3 N 0 00.003 N 00.003N 00.00 3 00.00 3 N m 0 00.00 3 3.0.00 N 00.003 0 00.00 N 00.0.0 3 n m 00.00 m 00.0N 3 00.00 m 00.0N 3 00.003 3 3 3 00.0N 3 00.00 .3 00.0.3 N 00.00 m 00.00 0 00.0.3 N 0 0 8.03 N 00.00 m 00.00 .3 00.0N 3 00.003 0 0 N mm.mm N 00.00 3 00.00 3 mm.mm N mm.mm N 00.00 3 0 3 'R 02 k M mmwww R 02 *3 M mmwww R 02 003 N nmfiwm WWW” g 05503033 050383 3.5 £383. 85.383 0033 :33 wszHdda MOHBzflmmmd meg £932.32 MUH>mmm Q08 @8500 09 ama¢>¢ MozészH moomw lhO 8.83 0N 8.83 0N 8.83 0N 00.00 0N 0.3.0 «3.70m..83 0N MN 3330.3 073. 8.003 N 8.83 N 8.83 N 00.83 N 8.83 N N m 8.003 N 8.83 N 00.83 N 8.83 N 8.003 N N 0 8.003 N 8.83 N 8.83 N 8.83 N 8.83 N N w 0 8.003 n 8.83 n 8.83 n 8.83 n 8.83 n m 0 8.83 .3 8.83 .3 8.003 .3 8.003 .3 8.83 .3 .3 .3 00.003 0 8.003 0 8.83 0 8.83 0 8.83 0 m m 8.83 0 8.83 0 8.830 8.00 0 0078 3 8.003 0 0 N 8783 0 8.83 0 8.83 0 8.83 0 8.83 0 0 3.. 10.0030 REMfikozwkwkowmm 03.00.30.050 oz 00% oz 00% 003. oz 00M 02 00M £30330 a 000.233.33.003 330302 a. mmz 0xoom 0.335003 030m om OZHZHSE. EH3 $3364.32 mounbmmm Doom @0300 mo mmHBEBod Saga—4% 1‘01 00.3.3 00.03 00:3 03:30 00.0N 0N 3.38.... 03 8.0.3 8.0.3 8.00 8.00 N 0 8.0.3 8.0.3 8.00 8.00 N 0 8.0.3 8.0.3 8.00 8.00 N 3. 0 00.3 _ oo.N.3 3.0.00 mm.mm 0 00.0.3 00.0.3 8.2. 8.03.. .3 33 8.0.3 8.3 8.00 8.0.3 0 0 00.0.3 00.3.3 8.8 8.8 0 N 8.000 00.030 00.00 30.03 00.00 0 3 .3935 0.33633 0.50m 0.30m 000.3 «3 3.3de. 23333303 23303 0:0 0.3 SL3 0.3.0.3 00-3.0 .8 00.00 0050023000 UZHZHddB 3.35s. $0332.02 Mogmmw 900m Magoo mom 950$ 5303 Egon 102 Nm.30 00.03 00.00. 0N 33000 03 8.00 8.00 N W 00.00 00.00 N 0 8.83 N W 0 00.003 30. 00.00 00.0N 00.0N 3 3 00.03 00.00 0 0. 00.03 00.03 00.00 0 N 00.00 . 3.0.00 0 3 HmoHdmam zmmomm ZOHBMMm 900m 300 Hm QmSHmOmm waflfiéa .330 was th 8.20 00.030 00.0 03.0 3N.M3 0%00 03.0 0N 33.3.0.3 03 00.0 00.0 8.003 N 0 00.N3 00.N3 00.003 N 0 00.N3 8.N3 00.003 N 0 0 00.N3 00.N3 00.003 0 0 00.33 00.33 00.wN 00.0.0 3 3 00.03 03.N3 00.0N 00.00 00.0N n 0 00.3. 03.0 00.03 00.0N 00.0N 8.8 0 N 00.N3 8.30 00.003 0 3 III EBB.“ 23m: .05 0 .05 Joe .03 .08 NH #033 NH upcoucoqmom a .3025 wL. mlo CHI: .325 ”I $083.33: Mogmmm 909m @338 Mm mgHmOmm wszH/EB mo EUZMA 11.6 0.03 , 00.00 0N 33000 03 A; 00.00 00.00 N 0 00.003 N 0 00. . 003 N 0 I: 04 00.003 0 0 00. mm 0.0. m0 3 .3 00.83 m m. 00.0N 00.00 m N x. I. 00.003 0 3 02 03.3.3 033330330083 3.3.3.3 50.3343 wogmmm 9003.3 MUEOO mo ZOHBHmOnH OH. 02?”ng mo mmmszHefimm 1h? 30.N 00.0 N0.0 30.N N0.33 wwwmw.zm.; 00.03 30.N 30.N 3a 300 cc .OC3 3 0 CC (“1: (x- \J o \.J (Y‘\ C“ .‘x (I.\ C(\ ”I 390:0 00.00 .3 3 . (II _ .\ III: . \I I\ I \I .\ -\ 3 CmoCr CroOr 0.00.0... TComc CmoCH m .0 .. - . LI- .. - _ ,_ 3...- xx. ...-.- I ,, - PM. \3. r. bx... .313?“ NLV..%. .r w.\r\..\o NVyOULH mu m“ 03.03 03_.:0 00.N 3 3 . N 7‘ ‘ .1 ‘ \ I .\ III . I. N. .. I I . 0c. 0.. new 00. “uh 0.0 ch 0 003 003 3030. 00.00 I I I I I I I I I I I IQOQm Ea .m - 3.0m 3.0m 0...: 303m 3.0mm 33.. L303 .33. I903 a 3.3 Imm 3 «I14IJ.4 I3 I 44.1 3m .3 m». 1.: .#4,.IN . 1.I_~\z_ I31 1 .I/. 1‘.“ 11.1 14 \l I. NI.J Iaj4<fil I «I :4 3. GIIHMI. .I CC r.I\JH.HIIrI_I bf....L. ngwaIPHsH . \ .3 I .r 7‘! .3 r.!rrr\ Dfxfu . LL03: F bur/U err} H... F. l. >lHr.tbp_\rv.H lhB 00.030, 09.030 N00 30.N 00.33 30.N 00.03 00.N0 30.N 30 33.3.0.3. 03 00.3N 00.3N 00.003II 3 0 0 00.3N 00.0N mm.mmw0.00 m 0 00.3N 00.0N 00.03 00.00 0 0 00.33 IN0.N3 mm.mmw wn.mm, mazMMI, m 0 00.0 00.0 00.0N 00.0N 00.00 3 3 00.N3 03.33 00.N3 00.0N 00.00 00.3 0 n 0503 00.03 0.0.03 00.03 3.0 .00 0 N 00.0% 0N.0N0 00.0N 00.30 13 3 083 0 03 m3 350 3330033 23033 .8 0 0.0 03:33 N3I03 33 03.03 03I0N 3N 0202 Ismmm 333.3 GZHZHSWB 9303.33 $63.72.: mogmmmm Q08 goo QMHszm g 1&9 @0300 cm m<.mm 03 0m. 30909 OH oo.ooH H H a 00.003 0: m 0 oo.on .3 00.0N H m o 00.00 N 00.0.1 3 w .0 o0.m0 m oo.mm H q a Om. w n Om.mH H m m memm m 00.0H H o N 00.00 m 00.00 m 3 3 rim .% m h mpcmwcogmmm ma]- 00 mm. w...w...._.H....,..u. WQH ,wm0.3-..ud BDQMQH.... mmmmiflfl HUHBQW 00m mmeHoo Hm mm. ”0.8.me 9.312.348 UZHHVHH 03.003 0.3.3033 0043 00.00 0.0.0 00.00 30.0. 30 33.8.3 03 00.00 00.00 00.003 3 0 0 00.3m 3.0.3 unamm mmém n 0 00.3.0 00.00 00.00 00.100 00.00 00.00 0 0 00.3N nmén mm.mm Ram. mflmm m m 00.03 00.03 00.00 00.00 00.00 00.00 4 0 00.3“ 03.30 030 00.03 0 m 00.30. 3.00. 30.03 00.00 $.03 3% 0 m 00.3.00 00.03 00.3 00.00 00.00. 03 3 2339.3: 2302 230 0300 0000 £300 303 3.3202 350 5333 00.00 mm 3 mm 3.0. 3 03 03% £300 3. $000.33 UZHZHE moHHzmmmmd HDOmHHz £93230: Moggm 900m Waco Mm EHmomm mZOHB GEE ”1 J) l 1! 00.030 00.030 00.00, 00.0 00.0 00.33 0w.mm 00q~ 00.00 00 30000 03 00.003 3 m 0 8.03 8.30 3.0m mqnfi mmém n 3. 00.03 00.03 00.00 00.00 00.00 00.00 0 0 00.003 0 0 00.03 00.03 00.00 00.00 00.00 00.00 0 .0 00.33 00.3 00.3 00.N3 ow. 0m 00.N3 0 m 00.03 00.03 00.00 30.03 ~0.03 00.03 0 0 00.030 00.030 00.00 00.00 00.00 0 3 .395 80.3 0.0.8 in 03H «.0ch 203000” 200: .30003 0000 mm 0m 3m 03 0000 0202 I000» 0003 mm 3 0.0. 2.0.0 3Hm3 3m 3. :00 UZHZHfimB MOHegmmd EOEHz $932.42 330500 000m @0300 E QEHMDMM Ea 5H0 3.3m 152 mH.Hm Hm mm.m n mmfiw mH NH.+3 mH NHoj mH 008m NH 8.0m NH 8.0m NH Hqfieoa 03 0.003 3 00.003 3 00.003 3 00.003 3 3 0. 0 00.00N 3.00 3 00.003N RA“ 3 00.00 N 00.00 3 00.00 N n 3 0.0030 00.00 «00.00 N 00.00 m 00.00 N 00.00 m 00.00 N w 0 0.003 m 00.00 30.00 N N000 N 00.00 3 00.003 0 N 0 0.003 0 00.00 N 00.00 N 00.003 0 00.0N 3 00.00. 10 0 0 00.030 3. 00.N3 3 00.00 000.00 0 00.00 0 00.00 0 00.00 m 00.N0 n 0 n M000 0 3.0.03 3 n33 N 3.0.00 0 mm.mm N 3.0.00 0 oo.on n 8.00 m 0 N 0.003 00.00 000.00 3 00.03. m 00.0N 3 00.00 “00.0N 3 0 3 k 00 M 0 0 00 m? 00 0 00 m 0 &l I03 01 0013000 oz 09H oz 00.3. oz 00» 02 mm» I389» a 23.003825 0.300 H3302 H0350 013.0 now .30 33030 .9030 now no 0.3.0.0 honomuoam tom "ll! GZHZHEH 900mb”: $02302 magmmm 000m @0300 OH. mHma<>< monB¢mzmnEOo 4090.035” 30.Nw 03 00.5 03 N3..3.3 43 00.00 03 0N.33 0N 3.3.33 .3 3m 33.3.0.3. 03 8.003 3 00.003 3 00.003 3 3 0 0 3.3 3 3.0.00 N 3.0.00 N mm.mm 3 3.0.00 N mm.mm n N. 00.00 .3 00.0N 3 00.00 .3 00.0N 3 00.3 N 00.00 0 0 Ram 3 30.00 N 00.3 3 30.00 N 8.003 3.. m m 00.0N 3 00.3. m 00.00 N 00.00 N 00.003 .3 33 0 00.N0 m oflpn m 03m m 00.N0 m 00.3% n 00.N0 n m m 00.00 m 00.00 m 00.00 N 3.0.00 .3 00.00 m 00.00 m 0 N 00.2. «1 00.0N 3 00.0N 3 00.2. m 00.03. W 00.0N 3 .3 3 m 02 00 mam M0200 kmmwm @0203. Ram mfimfifi 00823000 30003003 09... 00330 853.823 0.333 .3 UZHZHfimB 3330 32333303033. 9:03.33 £63333 mogmmm noon momdoo OH. §H¢>¢ Hoz¢mbm2H msomo 15h '|H|H 00.00 03 N313 03 00.3.3 0 mmNm 0N $.00 wN 03.133 .33. 33.3.0.3. 0.3. 00.003 3 00.003 3 00.003 3 m 0 2.00 3 3.0.00 N 00.003 n 00.003 0 q 3. 00.00 .0 00.03 N 00.0N 3 00.00 .3 00.00 0 00.0.3 0 0 3.0.00 N 9.3 3 00.83 0 3.0.00 N mm.mm m 0 00.0N 3 00.03. 0 00.003 .3 00.003 .3 .3 .3 0QN0 0 03.0 m 00.0N N 00.03. 0 00.03. 0 00.0N 0 m 00.00 N 00.00 0 00.003 0 00.003 0 0 N 00.003 .3 00.03. m 00.0N 3 00.003 .3 N 3 .Iml .3 [N 3 3 3 M N 3 31 .3 E 35.. mmgoaxm .30wa Eagmmmmoufi 5% tongumhsm 330.33% Icmmm ma OZHZHdflH MQHHZNmmm< 930mb”: mmmwdzfia mOHBHMm 900m @300 Mm gamma mmUH>mw3m QMQQ< if'!!‘ 155 ’ii. 1' | II'III‘ 00.003 00. u:nnuumuqmiIm.nmmummmauu.liuslmmunu. m ..N “N 00.003 3‘ 3 33009 03 00.003 3 00.003 3 00.003 3 00.003 3 00.003 3 3 0 0 00.003 0, 00.003 m. 00.003 w. 00.003 0, 00.003 0 m. 3: 00.003 3. 00.003 0, 00.003 0. 00.003 0w 00.003 0 0 0 00.003 0 00.003 m 00.003 0 00.003 0» 00.003 0. 0 0| 00.003 3 00.003 3 00.003 3 00.003 3 00.003 3 3 3 00.003 0 00.003 0 . 00.003 0 00.003 0 00.003 0 0 0. 00.003 0 00.00 m 30.03 3 003003 0 00.00 0. 30.03 3 00.003 0 0 N 00.003 3 00.003 3 00.003 3 000003 3 00.003.3, 3 3 memlm 3RL333333333333WU33333333000 02 mm» 02 003 02 003. oz 033 02 003 .0000 0333 000300000 .003 3 .0302 03000 0000003 03000 .00 UZHZHSE. onHzmmmm¢ Boxed... 9333.03.35.33.“ 338353.53.“ moom HOMHHOO mo mutuHHgHBod EB§,§ .3 . 156 00.030 00.030 30.00 00.00 00.00 3 3000.3 03 00.33 8J3 00.003 3 0 0 00.03 00.03 00.00 mm.nn, n, 0 00.00 00.0w 00.003 0 0 00.03 00.33 awn 00.00 00.00 m 0 00.N3 0%? 00.00 00.00 00.00 3 3 00.03 M303 00.00 00.00 00.03 0 0w 00.3.3 0303 30.00 mqmm 0 m 0.0.3.30 00.000 00.003 3 3 233002 5.00 .025 0.500 0.800 mm 0000 00200200000 0300 0:0 03 03 n 33 m3ro3 00 0m 00 I mm mszHg MUHefimmEa Boomfimz $3.322 mugmmm 98m moaou mom 959.3 5003 agamom 00.00 3.00 03.00 3n 3300.3 03 00.83 3 m 0 3.9 RAN 3.3 m N. 00.00 00.00 00.00 m 0 3.0.00 mm. mm d m 00.0.“ 8.0% 3 3 09% SAW 00.N3 0 m I 00.00 00.00 $.03 0 0 00.00. 00.00 8.00 3 3 220330.30 200000 20300230200 007092000000 03003 UZHZHfifi. HQHBszmm¢ HDOEHS mwyfiogwéé @303me moon MQIHHAOQ Mm ammmoe. :Hmm 158 00.0.0 00.03“ 00.00 00.0 mm.mn 3m.m m0mw3 00.0N 3n}. 30009 03 00.03 00.03 00.003 3 0 0 00.0 00.03 00.00 00.00 0 3w3 00.0 00.0 00.00 00.03 m. 0 00.33 8.03 00.00 00.00 00.00 0 0 00.03 00.03 00.00 00.00 00.00 3 3 00.03 33.0 00.00 00.03 00.03 00.00, 00.03 0 .W4 00.03 00.03 00.03 00.03 00.00, 00.00. 0 0 00.0 0 00.0 0 00.00 00.00 3 3 2330032 230: 0202 3 3. 0 N3 33 03 802 3000000000 000.3 00.0, 00 0 00 33 00 03 00x03 00 03 00 00 UZHZHfih MOHBszmd 9:93.; mao¢zfiA mogmmm moom mUHAAOO .030 Mg E3 5503 ME 159 _.\ -. \o N . I?!" llrll: w... )- 30.0 00 m0 bb.rw so Hasce OH (‘V F 09.03 00 .03 00.00 w 0 C (1 C C‘ P \ \(J \L" C’\ U\ .\ o _.\_) J o .. -1 J Md C00. may. r... r w 0 00 .00 00 .00 3 3 32.0.0000 02 000 000090.000 3.0.0. CmHuméfiB 930m H1 .Nmmzqwu HOH>mmu Doom HUMAAOD QB UHHstfiB mo WHHHHmanmHQ (U .. r. _ \ u :\ 1. 00.000. 00.300. .0.0 «0.0 00.0 0. 0 00.30 03.03 00.0 00.03 00.0 00.0, 00.30.00 Cr 00.- ;- 00.0. 2,...“ :_.0 m- .-_- m 0 00.033 00.0H3 .HQH H m 30.000 00.000 00.00 00.00 -0.«m m, 0 0.3.0 oo.wvm ©C.nm Uc.mm 0o.mm 00.0w 0 0 0.0.0 0m.0mm 00.300 0c .33 __ .03 00.33 00.33 0 0 00.300 00.000 00.00 00.00 00.00 00.00 I. 3 3 \ Q0.Hmu 00.04m oo.om oooou OQ.H0m oc.mmm oo.mm oc.mm OO.mm OO.mw C) C\’ 00.000” 03.34mw $0.33 @N.3H 00.00 00.00 00.0m 0 H \. \1 \V i.‘ .l- ‘b..\‘ \ .. ,1 yJJ‘ I .4! ‘0).-( O) .3 9.5 m3...“- Ou o mco 0.0.0 th Omc CC 00 Wk. .- OWH 03o ..QC 033E .Afim0 0mm £83 I s n .u u 1 n : a s .0 1500 %00 town Hm. 000 300 000 300 000 300 003 303 003 003 :00 C‘\ UZHBHH17 dawn HtHnfiflfiuoo mo mHHHtHfin MHHHHQA 162 3.3.8 mm- 33.m3 8.83 mm 33.38. 03 8.83 m 8.83 N m 8.83 3 0303-8 3 3 m 8.83 n 8.83 n 3. 8.2. m 8.3 8.83 3 3 33.3 3 8.3 8.83 N. n 8.2. n 8.33 8.83 3 3 8.83 m 8.83 m n 8.83 m 8.83 m N 8.83 - 8.83 3. 3 L3 3.3 m m 33 333» oz 8.3 mamaommmm OZHZHJJWB MUHBHmdmm< EH3 353.232 wogmmm ODOR 3.0sz00 nmrmH 235m mmmsmdad UZH>HH 16 3 3.3.333. 8.3333 33.3 8.3. deo 3.33 $.N mm 33.8.3 03 8.8 8.8 8.0.3. 8.0m N W 8.33 8.33 8.83 3 m 8.33 8.33 mmém 8.8 3.9.- n 3. 8.8 8.3N 8.3. 00.3N 3 3 3.33 8.33 8.3 N333. 8.33 3. m 8.33 8.33 8.83 3 3 8.33 8.33 8.83 N m 33.33 8.33 oflN3 8.3.30 30 N 0343 3mm 3 3.3.8 «3.33. .3 3 2338: 23303 was 238 W335 233 @333 3.30.3 3333988333 33303 to 38:8 mNaNN 3Num3 33:3 - UZHZHSE. ”SEEM-mar; 39H...» mam-33325.3 Hogan 908 éHommmaAOo Hm QmsHmQum 0233933035 93$ 16h 0N.333 3m.333 NN.3m, 3N.m, 3N.m Nm.3N Nm.O3 N3.m3 mm, 33303 03 00.33 00.33 oo.Om oo.Om N m 00.3 0033- 00.003 3 m 00.33 00.33 00.003 3- 13. oo.m3 00333 00.03 00.03 3 3 0m.33 mm.33 mm.N3 0N.33 33.3N qu33 p n 00.3N 00.3N oo.mN 00.3N 00.03 3 3 00.003 N n- om.3N 33.3N cdeo 00.3N cm.N3 m N 00.3 3 33.3 3 mN.33 mN.33 333N3 33.3N 3 3 tr .opHCH hm>o mmwn whim mhwm mhwn mmwm- npzmv 233932 2332 :3o333 3:3 mmrmN mNuNN 3Num3 33nm no 3202 ncomm 3333 on «has a new .UZHZHSE MOHBzmmmm< we? $3532.32 Moggm 900m HdHoxBaAOo Mm EHmog ”.53 Kim 933m 00.N00N 00.3 0H NNém 0H 00.00 N NQ0N 0H 00.9 0N 0H.WH 0 +0.00 mm 00 H500. 0H 00.00 H00.0W H 00.00 H 00.00 H 00.00 H 00.00 H 00.00 H 00.00 H N 0 00.00H H 00.00H H 00.00H. H 00.00H H H 0 M000 N 00.3 H 00.3 H $.00 N 5.00 N 00.0“ H mméfiH N000 N m m 00.2. 000.3 H 00.00 N 00.00 N 00.0N H 00.2. m 00.00H0 0 0 $40 000.N¢n 0.0.0.0. N 9.3 m mNéH H H0400 0 «Ni; H 3.00 0 N. m 00.3 000.3 H 00.0N H 00.3 n 00.0N H 00.3. m 00.00H0 0 0 00.00HN 00.00H N 00.00H N 00.00HN N n 03.0 0030 m 00.NH H 00.00 N. 00.03 0 00.00H0 0 N 00.3 nigh .H $.0N N mid. m 00.3 m 34% 0 RdN N 3AM m J H 00.00 .0me MNRNWRRmefiu 02 mm» 02 mmw oz 95 02 mm» Icomm SH. 30.500352: 0.80 Hmoflvmz H0350 food now mo pgmmm .amom 0.2.. :o 0.30 hocmmumam tom L. 025$de Hogvatqmmmdg. EH)... mmfiomHzHE moggm moor.“ gorafioo mom mZOHsdmwfifiéoo gummm M 2.3 3H omém NN NH.oH H. 3.8 Hm 3.3 3H 8.5% NN on Hfioe I S 8.8 H 8.8 H 8.8H N 8.8 H 8.8 H N o 8 63 H oo.ooH H 8.8H H H m 8.8H HT 8.8H m 8.8 H 8.3 N 3 W oo.8H H 8.8 N 8.8 N 8.8H H H 3 mw .HH H Hz. .mm 3 oN.HH H Hp. mm 3 mN.HH H HM. mm 3 m w 8.8 N 8.8 N 862 H 8.mN H 8.2. m “M H 8.8 H 8.8 H 8.8H N oo.ooH N- 1 N 3 cmém m om.3 m 0%? m 8.3 m 8.? m 3.3 w mi N 8.3 m HH.R H 862 m HH.R H 8.3 m H. H L ow m m m N R H R ow oz m 356 oz mm» oz a oz mm» acozm fizz pcmaonflpom £8 3004 Ho 5 flumom 0.23.5ch 3.3 tom OZHZHmmW amend. Inu- 168 53$ R m3.N H Hmfim R m3.N H 852 on HwHW 3m 3N.m N RN... Mn m3.N H on .2on oH oo.8H N 8.8H N 862 N 8.8H N 8.8H N N m 8.8H H 8.8H H 8.8H H 8.8H H 8.8H H H 3 oo.8H m 8.8H m 8.8H n oo.8H ml 8.8H n n N. 8.8H H oo.8H H 8.8H H 8.8H H oo.ooH H H 3 8.8H M 8.8H N 8.8H N. 8.8H H oo.ooH N. N. m oo.8HJH 8.8H H 863 H 8.8H H 8w8H H H H 8.8H N 8.8H._N 8.8H N 8.8H N 8.8H N N n oo.ooH w oo.ooH m . oo.ooH m oo.ooH m oo.ooH m m N H533 3 WNHH H $.33 3 mN.HH H oo.8H N. . SHW m deN N H533 3 mN.HH H N. H m 3H NLH. WM 3%.m HRHN 3H MHH m % mmmpfio oz mm» oz mo... oz a oz a oz mm» zoom a nuogmamm pomwmmzoz 3 .mwfi axoom 055034 0.33 tom I! Gangs mBHZ mxmwfiaH mogmmmu. Q08 jggoo .mo mmHBEBod EHHHMHHBHMM n’. L 169 oo.NHH NH.HH3 Hw.3m. 3H.MH Hm.HH m3.N mm HHeoa oH oo.HH oo.HH oo.ooH N .m oo.oH oo.oH oo.ooH H m oo.oH oo.NH mm.mn. ~3.33 .w H oo.NH oo.3H oo.om oo.mN oo.mN H .3 om.oH «N.HH 3m.NH 3m.NH 3N.HH N m oo.HH oo.mH oo.mN oo.mN oo.on H H ow.HH om.zH oo.oH oo.om N m oo.mH ow.HHI. Om.pm oo.nN on.~m, m N om.oH3 3m.NHH 53.3N oN.HH HH.om N H zfiomz szz .35 €st 982. .982. 3.: mzzmezozfiz 55 km. 3 3.3 3.3 RAH ..obmummu OZHZHHEB Mo HBHEHEH. EH... mgfizé Mogam moon AmMm 80m AdHoggoo Hm gamma .0sz39 mo 35MB 17.3 184% N88 8 NQOH 8.2 8.8 8.8 88.3 9N mm .289 0H 8.8 8.4 8.8 8.8 N m 8.NH 8.NH 8.8H H m oo.NH 8. HH mméfl N88 m 1N. mmNH wNNH 8.2. 8.8 .N m oo.NH 88 8.3 oNéH .NH.N.m N W 88 8.8 8.8 8.8 8.8 .N .N 88 8.3 8.08 8.0% N m 88 SN. 8.8 8.NH 8.NH 8.8 m N 13.02” 80% 8.3 max: 8.3 N. H ESE gag. .9,“ o .02 .oz .02 .9.“ NH .02 NH 2282888 55 , .835 «N. mum OHuHH .85 mmmwsgg Hogmwm QOONN AdHommuaAOo Mm QMNVHHomm UZHZHEB .mO mewzmq 17h 8.1m 8A 3.8 mm .289 S 8.8H N m 8.03 a m 8.03 m N. 8.8.” .N o 8...: 2.3 N. m 8.WN 8.3.. 8.8 .N N 8.8H N m 8.8H m N 2.3 N. a 8388 oz 8» 258888 53 mmmd¢zfié MQH>mMm Doom AfiomEEOo mo ZOHBHmOm OH. wszgg mo mHmmZOqu Em . . . . I - O O I t .. 'I.I o . 1 .. .. .. v.3... . . mmpHHNu mm.H.NmHN.N Ho.N Hu.N Ho.N NN.¢H NN.m mm.oN mm.oN Nm.q 8N.HH Hm.N Hm H4909 om..mm Co.mmm. oo.ooH H mm: 08.8NN mm.mp- oo.om,qo.om N .m: oo.HNm o .NHm oo.om oo.om N a oo.oHN om.\NN mm.um mm.mm mm.mm m N U\\Ol\- oc.HNN cc mHN 38.0m oo.8m 0m.¢LN HN.NNJ oo.oN 08.0H co.ON 80.0N m oo.HmN oh.NHN oo.om oo.nm N H 0Cow..d ...;me mam-Mm mu Ml Om.omh Qw.ch 80.04 00.0; oo.om m N oo.wNHu mm.opr mm.mm mm.m mm.mm “ll. H l 084 mum, own, men com. NN 0mm MNN OON “NH OmH 30Hom mpgmw I I I I I I I I I I I um Icomm gum. ..HflH .Hm main“ 05m Hmm NMJIHHlOM ,5. Hm... NW HO... ONLH HWH @NH mNH lwm oaHgHzmq MQHBmmxmgq BposeH: mvmcqpuq @055th 00.. m 1H...Han H.300 .3 mafidco Rafi Cg .. . C L _ .. Li.‘ ‘C 176 .. ... ..- \ \.. I I .. I . . . \WAJI \ I ... CC. .r fife”... Cm... .H «IUOOC “wow “$0PH Hm... Hr 4mm; aH...rH.k...._L om.QCH fl Om -\ x. \ \l «-..-..Qm O ...Ou N O 3H.mm o“.mm N m \\ I. \I\ .\.\O \.\- _\|\. |\. .\0 . U: (v 00 av 0v 0v 0 t o»... . ......m H H . .....M N ... ..d I I ¢ I I..I I )5 \ 0.. ( C:.(c H.838m 30.1. m w \ J I p. I I10). .30). . .m..fluu ,9; p.u 0 H (.I\ Ox 0 9’ k. (‘I Cl C) y 0 (:3 O C) O (H l!“ (\1 \\..\I,Q \fi‘.\\\ \ 0U 06 00 fifi N H anew $3 0 a .HH mH NH HN m8... ....on N96 .8 m To 3.: NHlmH mHINH 3:8. :3. 'F. Lpppfiprw QHH-_..H:N,.. 895.... n mflw..hfl._.....fl 8H. “.....me 88 HERE 8 8333. . 3:3. C r..r 177 fil.lt«|..4|¢. 4 (blk . .Ill ('1 oc.QCH \O .).C;H (. (. LF\ OG.CCH (\l oo.ooH Cr\ 00.9o \ 0's (‘1 mm (‘J (‘W A}, I‘ I w} if: r. r I'I.I\ .... AJW >;-1.\. . — 'I'V . I 4.11.) - anUrP. 1H . I_I.. .. It ID.‘II"II r)! rI4|1 ..4. 4Q]..- 4A£.Ii4..- -..PQII. PCP? ..rtr DJJAJJHJ) NI...1I_I All I. ..l.r.rrh.z p ... '\ III ..r 173 3am w .aAH a 8N HT: 8.3 HT: inN an .28... 8.fl 83H 8l8H H OH 83H 8:: 8.0“ 8.3 N m 8;. 8;. 8.8 8qow N m 8.3 - 8:: Ram 33 Ram m N 8.3 RAH 8.0m HEW N o 8.3 33H oo.8H m m 8:: 8:: 8.8H N .H 8...: NN.NH m n RAH 8.3 8.8 8.8 m N 8.3 a 8:: w Mmdm 09w” nném n1 H p25 30A nfiov EH82 E a name 988 £8 .8 H202 I88 a mmImN mNINN HNImH .24. 925 N. Iom .0sz”ng moHHfimmmm< BREE... @5552: mogmmm 900m AdHomMEEOo Mm QEMQWQ mZOHB GEE 179 m>.qaw ON.qmmnHWm.ON mm.m mw.m N¢.mN xwm.N om.mw #M, Adeoe 00.00H H OH oo.NH oo.NH 00.0m 00.0m N m oo.ooa N m oo.NH oo.NH mm.mm 50.00 m. u 8.2 8.5” 8.8 oo.ow N o oo.O¢ 00.00 m m OONHH OOqHH o.on\ 00.0m N 4 00.0m‘ CONNN NN.NN NN.NN HH.HH ¢¢.¢d m m 8:: 8.2 8.8 8.8 8.8 n N 3.4% 31.4% Mm.mn RAM. mw.mm m H mmoq mason 2o mhda whwa mhmn mama ho mzoz Icomm admw a. mm an n 0N mN ..NN N .. 3 3 u m as N. ..om 02H2HGMm QOnE AdHomMEEOo Mm mm>Hmumm Mbqu MOHm QHWfim Goom AdHomwgoo Mm EHHQMMM manogfium. 352 8.8H oo.ooH a 8.8H Hml 8.8H on 862 Hm H58 oo.8H H 8.8H H 8.8H H 852 8.8H H H S 8.8H N 8.8H N 853 N 8.8H 8.8H N N o 8.8H N 8.8H N 8¢8H N 8.8H 8%8H N N o oo.8H N 8.8H m 8.8H m 8.8H N. .8.8H m n W 8.8H N oo.ooH N oo.8H N oo.8H N 8.68 N N o oo.8H 88H m oor8H m 8.8H m 8.8H m m m oo.ooH N oo.ooH N oopooH N oo.ooH N oo.ooH N N H 8.8H m oo.8Ho oo.ooH o oo.8H o 8.8H m m m 8.8H m 8.8H m 8pooH m 8.8H w oo.ooH m w N 8.8H m 8.8H m 8.8H m oo.8H m 8mooH n m JHI NFNNNNKNHlfioaokmmkmkgg oz mm» oz oo.oH oz a; oz no» 2 mm» :88 a mpmgmfimm nommmgoz um .mmfi mvvom 05.534 0.25m lam OZHZHSH BDOSHHH...» mowmofififl HUHBMHM 309m goxggoo mo mHBEHBod .mSHBfiEZPg 8.3 8.3 3.8 QMN NH.3 iN 3%N 3“ H58 8.3 8.3 8.8H H 3 3.3 8.3 8.3 8.8 N m 8.3 8.3 8.8 8.8 N o 8.3 8.3 3.3 3.3 m H mmém 2.3 8.8 8.8 N o 8.3 3.3 8.3 8.8 8.3 n m 8.3 8.3 8.8H N H3 8.3 HH.3 RAM NN.NN 3:3 m n mm.o3 oo.Nq oo.o3 oo.oo m N oo.oé no.3.” 3% No.8 m H 58% 2.3 .35 mfiom 28m néom $3 mafiozoommm 3H,; on.» 3 51.3 313 mmnom .8 omumm GZHZHEB HQHHvfimm: BDOEHB mmnfivdzfia MQH>mMm Q08 Sommmaaoo mom mNSQm mmoz. agommom tr" .. . . I ‘ . ”oi“... «.11.: ..I¢~Q \cq....lb‘.i .E, v ‘ ‘ ‘ ‘ VJ 1 3.8.. 3%N 3.8 3m 43.8 00.00H H OH 00.00H N m 00.0w oo.onx N m 00.00H m. h 00.00H N e 00.00 oo.o¢ m m OONOOH N J 3...: .333” dwdn m m oo.oc coded w. N No.00 mm.mm. m, H .IIHmUHdem zmxofim ZOHH¢szzOo mezmmzommmm Ndmw UZHZHu mum 0mm mNm oowlawwwN OmN mNN QON mNH OmH zOHmm mpcmu I I I I I I I I I I I III Icoam mdmw ova HmH wma mNH Iom oszHHNe 20Hezmxmm¢ Hag: mmmumzmz 30H>xam aoom HHEHNmom mo mHHmHHHm 189 No.0Hg Nq.m a oo.m Mm.H oo.m Hm.m ON.N NN.N mm.0m oo.Nm HmH HHawm 0H oo.HN oo.HN oo.ow 00.0N m m mm.mH HN.mH HH.HH NN.NN m4.¢q NN.NN m m oo.HN oo.HN NN.NN HH.HH m N Om.NH ow.mH No.m mo.m mo.m mH.mH mm.qm HH 0 NEH +HHéH RuNH RNH cm.NH 8.0m RNH m WI No.0H Hw.NH @m.m mm.m om.m mq.¢q NN.NNI NH H mN.0N om.mH mm.¢ mm.¢ Hm.4m om.©m NN m NN.0H om.NH NH.H NH.H NH.4 NH.H NH.4 Nw.m¢ mm.mm 4N N 40.0Nw mm.mHa NH.H mm.m mm.m oo.Hm mm.mm mN H ZHHNNH ZHNN pages 0 m mH NH HN mgoz magma mHmw no m u I m OHIHH NHIMH Inommmm «H I 4H QHINH mH I ON omHzHNgH HQHHHENNNN zBHa nNHUHZHH HOH>mmm moon HHeHanom QumnHamam mHfiHH 190 Hq.oo um om.mm H; HwH HHNQN 0H 00.0N H oo.om N m m No.00 o mn.mm m m m 3.3 m +3.3 d m N N .Hw m NH.NH N HH @ on¢~m N Om.NH H w m HH.Ho HH mm.mm1 ¢NI mH H NN.NN, NH mN.NN m NN n1 mN.om mH mn.m¢ oH qN N oo.ou NH oo.onl, mN mN H {M m m, km. megmmgummwm mNu. oz mmw oszHmuH MOHHHHNNNN :NHz naucHHHH uoH>aum NOON HHNHNNQ: mamaHmNsN NHNNNHDN mzH>HH 191 OO.ONO ON.HNW OO.OH NN.ON Om.OH Om.Nm. HH.O ON. HmH HONOR OH NO.ON OO.ON O0.00 OO.ON OO.ON m mw OOION NN.NN NN.NN q¢.qq NN.NN NH.HH m O OO.¢N OO.HN NN.NN NN.NN NN.NN NH.HH IN N OO.mH OO.~H OH.OH OH.OH OH.mH HO.OH HH O Om.OH OO.IN Om.Nm OO.Om Om.NH O m Om.ON mm.mN qumm. Om.m NN.NN Om.m OH H OO.mN .I.m¢.HN -I OO.Om OO.O Hmammz. NN -IIImw. OH.NN NO.OH OH.ON NH.ON Om.Om NH.¢ ON N OO.mNN OH.HNN O0.0N OO.NH OO.¢N OO.Nm OO.H mN H OOHOON OHOH ONNO mHNO mHmO mama mmmH.xu NHOZ mpng ONO mm I ON ON I NN HN I mH OH I O deO O Icoammm UgHqumh flowhuaxam¢ mBHz.mfimomfln 300m AmBHmaom Sou mZOHBmom> QHd» 192 $4... I ...: ..IIII'III .II.I. .. In- . OO.OHO OO.OHO O0.0H O0.0 OO.ON OH.O OmaOm OO.O OO.OH HOH HOOOO OH OO.OH OO.HN OO.ON OO.ON OO.ON OO.ON O0.0N O O OO.HH O0.0H NN.NN HHJHH O0.00, NN.NN HH.HH O O O0.0H O0.0H O0.00 O0.00 NN.NN O O N0.0H O0.0H OO.O OH.OH IOO.O O0.00 O0.0 OH.OH HH O OO.OH OO.ON OO.OnI O0.00 OO.NH O O OO.OH OO.OH OO.ON HH.HH O0.0H OO.OOI HH.HH OH O \O.HH HN.NH OO.OH OO.OH OO.O O0.0H NN m ON.OH WO.NH OO.NH OO.OO OO.NH OO.ON ON N O0.0HO O0.0HO OO.NH OO.O O0.00 O0.0 ON H ZOHOOO OOMO .OOOOH OO>O O OOOO OOOO OOOO mama OOOH szz OOOOO OOH. OOOO mm mm I ON ON I NN HN I OH OH I O OOOO O IOOOmoO wauHfiQ BQHHOEWEOW :HH: mflflg‘ifin 305350. 9th Adeznom worm 3.634 onm. SHOE 193 .. . Nit... .I .1... a... ... ... - OH.OO NNH OO.O O ON.ON Om OOeHO OO H0.0N ON OwwOO OOH O0.0 O OO.OO ONH HOH HOOOO OH OO.OO O OO.ON H OO.OOH O OO.ON H OO.OO O OO.OOH O O O OO.OO O HH.HH H NN.NN N OO.OO O OO.OOH O O0.00H O O O OO.OOH O NN.NN N OO.OO O OO.OOH O HH.HH H OO.OO O O O HO.OO OH OO.O H OH.OH N NO.HO O OO.OOH HH O0.00H HH HH O OO.OOH O OO.ON N OO.OO O O0.0N N OO.OO O O0.00H O O O O0.00 OH NN.NN O mmflmm O OO.OOII.NH O0.0H n;. O0.00 OH O0.00H OH OH O mm.OOH NN OO.NN O ON.OO OH ON.ON O OO.NO OH OO.OOH NN NN O O0.00 ON OH.O H OO.OO NH OO.OO NH IMO.OO O O0.00 OH O0.0H H O0.00 ON ON N OO.OOI. ON OO.O H OO. N O OO.OO OH O0.0N O OO.NO OH O0.0 N OO.NO ON ON HI W O O. O ON OO O .w O O m m O OO O O,ma$O O2 OOO O2 OOO O2 OmO oz On» IOoOO OOOO #:3303525 v.30 H.825.” HOAOCOO food now mo Ogmnm iaom now CO 0.80 hogwpmzfl Imm OZHZHOflH MOHezafi TE 28H: m “Hafimfié HDHEEW QOOm. AdBHmmom Mm QflmeOnd monHdmzmngoo AdHnHumm ’ 1+ O0.00 OO H0.00 OO OO.NO, NO O0.00 OO OO.HO HO OH.Om OO HmH HOOOO OH OO.ON H OO.OO O OO.OOH O O0.00 N O0.00 .w. O O O0.00 O O0.00, O HH.HH H O0.00 O O0.00 O NN.NN N O O O0.00 O O0.00 O .wm.mm m IOO.OO O O0.00 O O0.00 O O O O0.00 O O0.00 O O0.00 O OnwOm, O OO.NO O ON.ON m HH O OO.NO O O0.00 O OO.NH H O0.00 O OO.NO O O0.00 n O O O0.00 O O0.00 OH O0.00 O OO.OO NH NN.NO OH OWON w OH O O0.00 OH OO.OOI O ON.ON O OO.NO OH N0.00 OH OO.NN O NN m OOOOO ON OO.OH O O0.00 O OO.NO OH OH.OO OH O0.0N O ON mI OO.OO NH oo.NO OH OO.OO O OQ.OO OH O0.0N O OO.OO OH ON H w, M O O O “O O O m. O OH O mfiau oz OOO oz Om» oz 0, IOOOO OOOO OOOEONHOOO OOOOHOOO OOO OOHOOO OOOOOOOOH OOHO IO: gHHZHfiOB EOHHEOEAO. med. qudfidfla moHBONQ moom Adthmmom QB qudAHmbd. MovngmZH magma. Wm oO.NO NO o0.00, OO oO.NN 0O, oH.OO HoH OH.OO NNH O0.0 O HOH OOOoO 0H oo.oO O oo.ON H oo.oO O oo.oO O oo.oO O oo.oN H O O1 O0.00 O O0.00 O O0.00‘ Ow O0.00 O OO.OOW O NN.NN N O O OO.OO O O0.00 O oo.00H O oo.oOH O O O OO.OO O OO.OO O OO.OO O OO.OO Oi OO.OO O OO.OO O HH O: oO.OO O OO.NH H oO.NH H o0.00 O oo.ooH O O O HH.HO HH O0.00 O NN.NN O OO.OO OH .OOeOO OH O0.0 H OH O oo.oO HH oo.oO HH HO.oO O Oo.OO OH oo.ooH NN NN O O0.00 OH O0.00 O O0.0H O O0.00 oN O0.00 ON OH.O H ON N oo.OO oN . oo.oN O oo.OH O oo.OO HN oo.ooH ONO ON H O O O O O O. O O Ow W O O 3§ oz OE. oz OE oz OH; scam OOPH H9229 OOEBOH 998mg: IOm czfiqfifi MOHBJHJOO mHHZ rammég HDH>mmOo QQOm AtBHmnom Mm QmSHfloflm WHQH>mmw QEQQO. l?6 H0.00 wwwHON.N O OOAHO ONH OO.H N oc.oOH HOH AOO.OO ONH O0.0 O, OO.OO ONH OO.H N HOH OOOOO oH oo.ooH O oo.ooH O oo.ooH O oo.oOH O oo.ooH O O O oo.oom O oo.oOH O, oo.ooH O oo.ooH O oo.oOH O O, O O0.00 O HH.HH H oo.oOH O oo.OOH O O0.00 O HH.HH H .OO O HH.HH H O OO| oo.ooH HH oo.ooH HH oo.ooH HH HOOHO OH Oo.O H oo.ooH HH HH O oo.ooH O oo.ooH O oo.OOH O oO.OO O oO.NH H oo.oOH O O O oo.ooH OH oo.ooH OH oo.ooH OH oo.ooH OH oo.ooH OH OH O! O0.00 HN O0.0 H oo.ooH NN oo.ooH NN HO.HO‘ oN Oo.O N oo.ooH NN NN O oo.ooH ON oo.ooH ON oo.oOH ON oo.ooH ON oo.oOH ON ON N oo.OO ON oo.O H oo.NO ON oo.O N oo.ooH ON oo.NO ON oo.O N oo.OO, ON oo.O H ON H O LO O O O LO LO O O O O O O O O O O O ON 32% oz OOO oz Om oz OOO oz Om» oz OOO ucoam OOOO OOOdiaOO .Osvz O OOOHHNOOOHA Oxoom Om (H384 3.6mm tom UZHZHOEH moHHzmémmd 39H)... Saws/EA MUHEMMQ QOOO AOHHOHQOML mo mflHBEHHDOO EyHefihfifie/HBO 197 ON.OOO O0.000 O0.0N Oo.OO O0.0N Oo.O, OOOO, HOOO OOOoO oH oo.OO oN.OO oo.oO oo.oO oo.oN O O: ON.OO NN.OO HH.HH OO.OO NN.NN O O oo.OO‘ O0.00 O0.00 O0.00 O O oO.NO OH.OO ON.ON ON.ON O0.00 Oo.O HH O O0.00 o0.00 O0.0N oO.NO oO.~H O O o0.00 OO.OO O0.0H oo.oO, NN.NN HH.HH OH O OOOOO Oo.OO NO.HO O0.00 OO.NN Oo.Ol, NN O oo.OO H0.00 OO.oN O0.00 OOOOO NON N OO.NOO OO.NOO oo.OH oo.OO oo.OO oo.O ON H zOHomz zOmz pm>o O mgsom Opsom Ogsom .OOO mama OOOOO OOOO. Onzom OO OO 1 OO OO I GO OO I OO poummuOO acoamom OZHMHHOHOB MQHHGEWOOO mam—H3 mmmwfiga 30H>mmm DOD.“ AOQHmmom Mm DEED; «umber. 198 OO.HO oo.oH O0.00‘ oOH HOOoO oH oo.oO oo.oN oo.oN O O O0.00 NN.NN NN.NN O O NN.NN HH.HH O0.00 O O O0.00 OH.OH OH.OH HH O oo.OO oO.NH OWONH O O HH.HO HH.HH O0.0N OH O OH.OO NO.HO NN O O0.00 OO.O OWOO .N N oo.oO oo.O oo.NO ON H OOOHOOHO zOOoOO onOOzHOzoo OHzmonOOOO OOOO OZHZHOJE MUHHzHEOEO. 29H. _. ammomzfig Hogzmm QQPA AdHHmnom Hm Gaga.» EHmm k? rt. 1?? ON.HHO HH.NHO ON.N OH.NN HH.O NN.HO OO.ON Oo.O OO.H HOH OOOoO . oH oo.NH oO.oH oo.oN oo.oN oo.oO oo.oN O O ON.HH OO.HH HH.HH O0.00 NN.NN O O o0.0 O0.0 O0.00 HH.HH O0.00 O O OO.HH NO.NH Oo.O OH.OH ON.ON O0.00 Oo.O HH O oO.oH oO.HH oo.ON oO.NO oO.NH O O OO.HH NO.NH O0.0H NN.NN OOOON NN.NN HH.HH OH O oo.HH HO.HH NO.HO Oo.O ON.ON OO.NN Oo.O NN O OO.HH ON.NH OO.oN OH.O N0.00 OH.ON ON N Oo.NHO Oo.OHO oo.OO oo.NO oo.ON oo.O ON H zOHomz zOmz Ozoz maze: O O NH OH OH .OOO Open OOOOO OOOO H opr op O 0O HH op OH OOimH op OH no oN uqommmm UZHZHOdH. mo Hfifiummmd :HHZ mmmofififl moHEHmm QoOm QBHmmom mo 950m math HH.O OO.H OOONO, HOH OOOoO oH oo.oN oo.oO O O HH.HH Owwww O O ooHoH O O: OH.OH NO.HO OH O oO.NH o0.00 O O O0.0 OO.O OO.OO OH O O0.0 OOOWO . NN O‘ oo.ooH ON N oo.O oo.NO ON H OqunwaLfiv .0.0.0 .0.0.0 OOEO OOO 3ng .H 230 ...com mom diugg flOHBfiHm noorm jHHmmom Mm DOSHfloflm OZHZH/EE 201 T x 1.3401. Ina I I OO.HHO OO.HHO OO. NO.O OO.O ON.N OH.oO OO.H HOH OOOoO oH OO.HH oO.oH oo.oN oo.oO my O OO.HH OO.HH Ho.HH OIOO.OO O‘ O HO.HH oo.HH HH.HH HH.HH O0.00 O O OO.HH OO.NH OOaOH OO.NO Oo.O HH O OO.HH OO.HH oO.NH o0.00 O O OO.HH OO.oH O0.0 OO.O HH.HH HH.HH oH.HO OO.O OH O OO.HH OOOOH O0.0 Oo.O O0.0 HO.HO NN m1 oo.NH oo.NH oo.ooH ON N OO.HHO OO.HHO oo.O oo.OO ON H zOHOqO zmaz mnpcoz ngcoz Ozpzo: ngcoz OOOOQO OOOcoz OOOOO OOOO O OOOOO O n O O n O NH u HH NH. NH Om>o unogmma 950333.“ aQaBfin QQOO AOBHOmom O0 mafimfifi mo $99”qu 202 OO.H O0.0 O0.00 HOH OOOoO oH oo.ooH O Ow. HH.HH O0.00 O O oo.ooH O O ON.ON O0.00 H O oO.NH o0.00 O O O0.0 O0.0m OH O O0.0 O0.00 NN .m: OH.O O0.00 ON N O0.00H mm H quembom 02 an» Oncmw mdmw Icommwm ZOHHHWOM OH GZHZHde mo mHmQZOHHdgmm .... :‘il All I I ‘Ili'l-JIIII 203 L!" I C" C}. O ‘1‘..\ I- M. .m. .III (\ LC FOL ,Ur. FL C m I. O ..\l\ ..r Fun C) r“: QC 0 WV“.th [’1 0.) I C\ '\I. CC C U ).I\\ (\I' \U ‘V‘ (r.\ \\O\.\ .\\1. NII ..- q. r O ‘r CC (0 CC CC 0’ ‘\ U\ 0\ ) .JOIA .(.. r.( .4) 1.x; l“? _C( vrC... .. o I 0 II NL\ \ r brM \kr )...\/\W ....\.. ,v. Cu CC MC O 1141.4- 11! 4 ON QON OOH owH HON OOH and .mmfi Bomou OOOOO 4 ....COQ m ....qu mt.> E fir. I.IPIC .or..|l.: .. o OH: O;OO:;<; 134 :a3 o) q . ptPI. t . DNI.YDY\ I? I [7. LIKWA. rfU IVU'IW no 0145.1... 3.1m r P rrlrr. \l \ 20h trel JIIII \. .IliIr..r1lf .Ilrd «...o I.. ‘F m.m\ HH.» _nm.\ HH.n um.uC p.0H mm Hnmmm r‘ N) C. .... \ l| 0C 00“.: or. C fix... (I Cu.Hm Ou.:: O0.00H H OH O0.00H H m QU.H: C:.Hc O0.00H H cu t~ to o. o. .-.J,\ ) 00 r 00 b 0C CL 00. Cm ‘U.Hm mo.Hn OO.OOH m Hm OO.HN O0.00H ”N “N -fi vi 4) mH.om ON.NH oo.oN oo.om mn.oH oo.mH mm.mm 50.00 <‘\ cw N «r co oo.oH FC.CH n@.@o u©.@H w P‘ pagan w H H XHH mH WI Hm mLCp mpmmc mnmw no m Him OHIH4 an CH-» wuHrH HCH NUthnflaun B 0.9H: mHmUtxiu MOHprtm soon HaeHmmum mm mHitpm mHfimm 5.. . W . ! C ..Afln. Q ‘III. [.111 in I‘ll!!!” I'll. - . . \vl ...: I.. - «)1 .C .. dHobm «r 01.05 Cr or H EH U [—4 QOIUUH ,m H .OH oo.ooH H H O\ oo.oCH H H CO OQ.©QH N N b D I. o - CC CC r (‘1 (‘1 \Z) C). I}. . .1. \I rl‘ \ N CC CC C 0 L _) J o 54 J.) o )H. \ +. _( a. Li C CC ..CC H u C ‘).’\J Id. \\. \‘l ‘I \ \ b\ «v c co co r o o \. \l . ) \ \‘N .1 . ) _\ N ) I CC Cu 0 u. (u o u C xi) 0 .I. \I )_ 0.,\Iw. II T CC ,LC 0 CO ...C r C H U : 1 : fl 4 1 -- .I. 1-1.! - 9.24.44 h I? . rt [flit/I... ..Ifl} txr..’wr Pl (Ll)? I 4 )1: 1 gr I (I..! .. A j 411.. ‘41.th 1) d‘a4]<4H{v.fi 4xtH). ($‘lli II .2[ [C Eafrrfi ‘l-Dry: Ll... .(‘V .Hwt 3%5314:r 1:4 fine fluuu HdH magi fan 311 21g? bJHpHH LIL. (FFPK I: .... rfCar .trrh .r» ..L fiCrC. N- r» rurerIrr. .. C I.» k 206 J HJ.JOU JHob mm mq.Hm -33 m). Hzeom OO.OJN O0.0Q U0.wm oo.mm Q, . w m 00 . .UO oo.ma 03.3J oo.O oo.om, m n oo.mm gmdpm no.0m‘ oo.om, m o mo.wfl NU.«fi mew JNQ.OU JH w: 1mg.3u o<.mu 0030: 00.03 co.nm m, 3 JQ.UJ +m.)H mm.mm 30.33 m m co.mfi mw.om Jmquwl mummm mmem o m NMJJHW mw.uHJ UU.mJ oo.mu J3 H maflnmg 23m; 303:; mafia mpg u:ca 3333 ho muUu mp;JxJ m4mw 3 mm . mm mm u mm ma 3H u m mama.” :co mam .....1..J..;J_.4 1.3 J..: ....-.4«J,« I... mgmw 3.x. 41 _ J. J Hp U ”9.... In . . urLtJva -E {Cy CL. ......(LI'IH rrrkko 1.1. )1.) A4145: MVP?! Arm 4. .4 1.) t» Mao up Vlfk HBJ. 01> Add 206 UUJHUU HU.U U UH.U U .UU NU.HU HU.mm. Um.n Um.m UU H:J UM UU. UU.UU UU.UUH H UH UU.UU UU.UU UU.UUH H m1 UU. UU.JU UU.UUH H U UU.mH UU.UJ UU .JU. UU.UWJ U U UU.UU Um.pU uUJUmJ Uc.Um U U UU.UH UU.JH UJUU UU.UU U ml UUJUJ UU.UU UUJ JU 9,.U UU.UU m. U J .UH UUJU .mm.mm UU.UU m m JU.UH NH.UU UUJUU‘ mm.mm UUJUU U U Um .JHW mU.UHU UU.UU UU. -U U H U:Han zamJ UUUUU UHUU ?JUU an UUUH Uo muUU UUUUU m:mw 02 w IHJommmm u) n \‘ mf ( ...LC INN ImH UHU PH 3. N. ON.HHHJJH 3: E fir. 1.. 1.!‘\_HFML.J3. w u I: .3... 1.. .H...J. I ‘I‘I. ..fJCI»: 014‘: VIAV (»ru.lf\ .411 ‘1)... [(La B 41.41 If '1 QUUB 1J‘l. .{u Erna. ”no ,HJHUEJH QHJJJHH 206 .t 1.11.! (:1 5111 - a u.‘ «r 11‘ 1| Us MU.HU HU.mw, U U) Lf‘\ O L U\ 0 CW 5- Lf\ O (W T 1‘ 3 (“J *3 p} L, ed Um.HUU HU.,J UH.U (V oo.os O0.0; 00.0.9 H OH UU.UU UU.UU UU.UUH H ml :c H HU.UH UU. Um UU.Um U U n. W. .1 ))&)W J)? H‘ (x, ”I.. VL C «(.../K PK I“ r.\..r\‘ .J ; ( ) 0 r'{ [\4 \J, 0 r1 CW V O <‘\ ( N [\J. 0 ~ "‘1 \J ("J N ”1 QJJH. o uwC. DUN o NH 00:0 O4... 00 o r) ‘N ) .50 0 MN m d UU.UH .UU.UH UUJUU HU.OU U U UU.UH UH.UU mm mm UUaUU UMJUU U U UU.U.UJ U.UHH U_.UU U .UU U H u:H:n zamH UUUUU (UUU UUUU U:UU mmmH Uo UpUU opzou U:Uw U mm : UU UU . UU HU I UH UH : U muUU.U go my: U): 2.3:; 4 1-3.44.1 ...«1.. J 14.1.. 0..-: 3.1.4. 1):. .114: .4). . 13.44.-H-.).,. .111.) J.. LLH UH. Ll. rer..rc_L. .r:.:;..:» H...» .rtl..- (H {rt .. .v r..r(.L.- ..omorJI; Cu U. k rrLLJIJi L...» M JUrJH KEEN—Ca wk? ..N-Na. J ..J' J -9 20? “’1'!!! .nll ‘1‘ I‘ll 11v. ..., Y! .r Jfi::¢,%:LImTufi I.%m I mxfifl wqflx ¢dn w::fl WHIdfifi oo.qu H o ugnwmIImmnnr oo.pwh H w 00.;H op.qfi co.oo H m oc.uh ,c.ufl nc.om oo.cu m IN yo.bfl oo.UH mo.pm Ho.cw m WI Imw.qa (m..r mU.goH MI W (0.? Ht? 8.0m fl “NI -1303... .IOIfi i\o NW 4)....) IV ‘ CC _r .(C Cr 00 CO CV \ \. O ’0 ('\ C L 1 ' \ l' CI J 0 LL—‘\ fl “1 C‘ o ((‘y (4) C) O Q) m \i) m .wfl .L \...l. K: D/ ~\...v bu D..\ . 1‘. )\J.\I/.‘ “WI L mu . .:. C L \L .3. (\f.‘v A! L. r- .L Kk L H .11 x1 11 .121 -,. .14! 1 o ..«I I, I .. j 9., 3. .J. .3 .,. I a «43‘. .4. «I; .a .\. 93.3-4. IF . Ll ”I... r IF . DIP PL‘ALTDWH 'Hmttyv LL'Lrb L‘s-cg ml'twlk nk'fim L'.C gr 'HO FF PF mpfirc U Q _. bl.r ... _ I l )0. J: . . 1 Ho .kom mmI mo no I on I ..N I ma 3“ I m. r P» Q. n Igohbmr Unfinmfime QDHBHImH-.-m< 9:9.-H... minbnhfimc 1 H?an muuh .UHhm a MOD NEVA mDHm Bad 203 . III .1311!“ IIIIflia..- ----H OHHDHH MM “(I.H _ WQHE. H..“... .H. -.H EDOHPH (..C 0.114 «a -477- to QIbrrc a_ooc H..nHrmou :3 Q. CH .71.: .H .250 .HmH 1 r“? r“! C\ oo.om oo.om N o V;..\|\N \\..‘§ .50)..|\1 \ m 0v v0 flv OC fit 00 O W..).. \\ I .‘s \ . n \ \ _ O . ‘ F:OHMO r v 0( C‘ \. \ \ r\ r\ v . LI \\ K] ..\n \ C . :r H)». _r @ m (It :\ n l u 3 ..\| I )L b 32o; o. ‘ SH .. H Ix 'HL ( IL( (ix \ — H {my 3.; 21.... ....M 2...: 4. 3.x H1 ml 231:: sza‘ r: p Ltkn {flu (. o 511.»,2‘ .{a ) tkvf FL . 1%. fr, r \—(x Cr; . .71. 3.. pufsfrr, rrixr ; rrkr ‘ A. - .H. nwzz H.114. 1..\ 4 ;.c ‘ )1 .4 _. H.-1x‘...q..afi 1.3.. ...JaJJ) 4 4 11.7. -.. ..N... .. \4 ,c :4, . L) LL: :H Hon-C rwnrHLL . ,r.v.~|_urIH1H< r4: 5U. FLH \ m ‘r..,.r\ . . ‘« r....nr\_ z Crr! ‘ DJUURH ..r ...? _ U “7.va WC _ , m purv. HH_.I.WH-.W , , n I l: (trtl 6C -3.-- .IH O . \I, '.1 >— Otocrx HN.HHH .... burn» +.-..-..\ .HP. (0 th .....EU ) . \l. Hi; H rk .L n _ 0 NJ» 0.) .) 01/ J ... 0H t .(C 0 CC C \_ C b r: ._ ) . -. . a m y C ..L C fix (1:: FL ( 11‘] ,1. 3‘3.) \x. \\ -.oun H CC 6 Ci C 0v o0 5% v\ o m .0}: -‘o.-. .--o).- )-0)x no a r (r E e... Co E c: m H a o-.. ..xo 3.1 _,..o. .\..\..\\ 1N \ rj or bv .o by. ..u oc ...H. o a 0V )0\ 730‘... Wn\o.\\1 )o)\ n 00 0H 5% 0H PM \r (0 (0 CL Cu \ N \I \I \ _. . H 11.) . \ I .r\. \: . \l.‘\ + ga.cH~ o, (r; c( 1c o, LC cc Lu H H . f . - I. \ ). ..1 NJ: . .. x) .\ 4a~114 MAM-drum 5:» 1f? HI H\ r Nu .Iu 0H \ “I ..L F GL0 r U +fi Q'U my LLLV .. . .1. «\Ju . .1 1. M )w In: 341944 on 3 Co m 0H rH op Hr OH or 04 pa he 90 zo.vr. .1. z ‘ .3. I. ‘ ..4 1 4 ,. ,, .. 4x, .-1-) 41.) H 1143.... «W 3 4 )4) 1T. J.1i_.H rt , Hr WU}r%-t.>, r. Hftq. m CrFH H..“.r H5» r-r ruUFI» I. r._xr ..-.U.:. HH.O MU. "(H.- .‘EIF‘FJ. 215 1.O".A. .l ‘Or‘ll‘.' .0. Fl .., . \ Cl.’ F. -oH. 31345. n1.-. H 1; .l- _ . ‘H ..L H . FC C . Fr. (\r\ F r_\rfv r. r! U\ - o ... ‘ r r , x . \. xvi. I _ z a r r ..L ) . I C" \ LF \ \ o -... .), o . N H. .1 I .0. . . .\ \ L K i V N: \ H . n C l\ r\(\ r\ x \ ( C \ | \ | t; A \ \I (\ . \ 0 III j..1uz. 3 \. I A. C( \r\ C \ \ r :\( [.1 \ c O \l C it \. x . \_ AH t1. (‘1 IHIK .1!» ur K r .H ,_ x ,1 H «11-; Cow 1...: 31...: . . . . ... .. r- .x.. UL (yr; (.,r g n. ..Lr . ‘4 . I IN.NAV. mJMl.) 1.34.; $74.14 17)}. Tia. 14- .4 4 I). .1 .a.._... . ..N HR; 4 114-411.41.115] 5.44.1114... 4 r\,. (tr. ' . . .0 pct. ..yk. r}. 0 x. \‘r: F FH.._1 . .L V». H , \rr, rt: 11w .....3 .. frr“ r... .L.» I». . F H I. . .... I _),O\,l. \.\.O \.\b .w/Ow‘l. ) \1a<..~)l b“ H F\ \r PW fir 00 or PM fir u k FLE O r x .u 0 A1“ m \ u \ o -. \ ) o.>_.\ J. . QC .LV. Ci Cu O J r4 0“! .\ \ . 11.. .7 zL. \ . \Lrl\ A‘\% U Dr | .\ ‘1 \l N \\ I )f . A\!‘ c .. ~l\u W I1 II t .04..q A finol . mtulg LtC ch utc \. ut< (LC LQC 1:6 xtr .... r .7 r r. :4 -. <. ta ) .4) Jdat‘IunH- ' ' I ' . . I A ' I ' | ' | r. rhc .IU Pr. 7 er \ /\\ \ II I x. H.. H.. .H. ‘u.\\‘w‘ 3).“ H«\J)\ J _ H HA.J] AJJI1 \ nlfil 'an) q I \ x. (k ”K r x \nLC Ptlrk ‘\f\ {H \ . f r K I\ r l. f .1: a . H351...) 9oz :oH H830 . 1: , . . 1 . I. . , rk. p» . I-.. ...!L ...er FL; .f. . L [r r fit ‘0. . rt lr>r\ . .Lra r [b v‘x »_ r s, t I. i a o .' ..J‘FJTQ. . a... F . \ul‘ \\ 4"! at x! O z 0 O _ u rL‘. . (« Ink \ F Ci.\_.L Ow w fl. t u D Q \ c .) . . I. \Q .\ ) . \l \ J.. .T. CC LE (.1 .CL. C ~ \ I J O l 1.1 l‘ _ r r r o \ x ). ) . )\ . wt .Cu £933.. N H “puma w a ma ma Hm mwua mpgcs dnmw go m pnm oaxfia manna ¢H main wauom :go:mmw l "I: .I .3. 4.41.4 11)....4 A..- - LC w-:.l..., nc)._‘wl~..a«..4a; .44)-. 4.4!) u) 4 4...-) J.) ...).nJ 1.2-3. 0...? H. _‘.:_ ink-L; .rbn ..‘,... -FcLus . (Y art. . rr.La~ _ .....U ”COG. HF; L1H F 0...?‘0 .- 218 \O OO. . mm. m Lf‘\ C. r ("I C‘ 4- \A C(\ .4 )1} «if. .... , -mfi... ' . ~. rrLa‘V ..r:. .r. ‘ v... ¢ ‘ n . . 1.1. .. a . ... I - “,T1 I ‘4 ac I..: IV .. y a)... 4.4.. a. ,L a. 11,3 .12 w 3.. w , 1372. an n. a 5 0,341; \fgi‘l .» 1011‘ A. r0, IKV ..ILv.. a!» IK—v .9! 'A..r L1,, r . .1 ,4 I Our\’\v VLPILI.VI|.‘SI. .y prr Ilvr,rltrw.f; v}.; 10 hilufll. .I. I‘ r III I“ NIB: .z .Hl ‘rI .IP .Iv . v "I - o , N o I I - o - \ O .1: pa .2. . .. _ .2 I. _ -. T.“ _ . . _ CC (I... {C r ... 9. Cu -, L \ L. , . N... Cr \ ..V G t I;\. ). IN .. ) I \}..I III . :I. . > . I _; m o q .. O . CC Ly Cr. (,0 CC CC. I, \ OI QC 0 ....r. ON 0 u....f CO 0 C H .m H U\ I) I .I \.. x)" ,\ ... \u.. . . \ \I, . i1 ‘1‘ C. ..va... 71.00.»... .C Om CC CW. 0 H 1‘1 J N1 .‘ -.. .Icl .JII‘ I.I1l-4 .IJIQI. I I..“...n) .\..4 fl I NJ n J j“!\ 11" / 1134A- deAfi‘a)? J rJVI -. I r- L r- , :r C Ska z . __, (tr; €er GIL. offal cc - a an, \ I. I I .- ‘ w I «x In I u. H2 I Aw :H I a m:33 \ I 1 (K ( ( (r\ k l (I y E I... qII.IIIAonl. .14.: 4|JII -AN II1 . \IJI14HJ4I.«AI-a fiI‘HHrvIflu.) «IIIXU I 4.x)..IIJ1Ifl IHQIVIJ)? J4) ... \l... JI-IorIDAHJ fill‘dk 4 _, I I . , . 1 V _ _ r , . L ,, I , I I V ,I . . . . L ,I ...- LL fvorIHrH VF, ._ .F... v . . Ir‘. ,._ I u ”LI r L .L .. (I 17‘. v .p L. _. . .F ‘L. , \FU. r\ I -UIIF. .-_ L? H? . 220 allm " I‘D. . It I O. .2. ‘8‘ . ‘ . w I O I. _ l O I..! J ‘Ildfl- .I. 4 , O .I. O, ....y\ .0 A. . .. . .. J V r“... I\ t r _ (..IIM (.‘(\ \ I .LIL. Kl; \ \ r C \ r t \ r \ F (I; )JW .r\ r \ C m I 1 . II: .01. q FY; J .fl 0 .l I r\ I ..J.) . I..).H H fl I. - o I I 3:) o I.- m)? o.-. )H I. 1 CFK r. _r r \;4\ WV r Kr... _( \._ r C ..,.. I.. C.) \.\_ WI I]. O .\I. .\¥» ..1 I} O x) .\ O I.. O \I .\ m H (..(. ’L (... (..rk I r\ . _(.I.. \L (k (I L I! 11 I 1' Jv,‘ .1. O .1. \ II \J .x I. \H. .J\.1 A. ..I. \q «I. JJ\I 0 .. \I H.....) «II. ) .I fil a...) .) IWIII..4JI I: Ll If... I VII I rrlfll ILI (Irfx [II ..I 'kI' \...r rt P...‘ [II ,.II ’(C [.LIP CPI‘CILHI‘ WI: LY \ \ . II 35 - 24 a d: 9 x- on \x 1. cu .1 on NH 7.; o. n 91.: N ILOu we. (\ . _ .f\ a.,\ I\ , ck . H .II JIA.‘ 1‘!I¢.III I .i J. ‘1) VII. 11.! .JI‘ ‘ \I. .I/ .1 IN 11" ..\.\I_ .411 4 ‘4.A¢..’H (,03‘} jJIAC r\ If; I r..f~ bar»; r I L... f. Ix I]! ilk,» fry! rrt EMF... .r u L..I¥ (VIIVKII Y, ..rTI 5.0K? Y? Inf II .: ,FLI MW 221 CC I. . r \I. « b- \O Lf\ o .2 .- I. C. .. ..-.FI. r 00.9QH H r—I .)I\/.O).IJI C. 1.. r. r C»! \ ). I../III I. I I....I. ..JI II ) .J.\ )..I .\ .xI. . .I I. I.. III. I1 c; (Mr I Q Cflr c C. :.r c co cor c o r 1‘ : 1. : 1 : .‘ n. .. 1. : a. : q. : mwxma \r P r s F kr rb. k I II \ I- II. I .‘IIIII I ‘1 .I .4 WYI‘ 4 IA‘WIII‘ L . mi» 2.. mi... 0.. mix 0.“ err Iconm w (,5. It} . I\ l (\\ I I... II I. I I 1. CO . ,‘U I . nflwfto urn main Hdnapa. H.LLGLU .p.ood Dow MO 9H.nw. .fmou no: :3 mhdo hone Lvafl [03 I I. JIIII I 17,14 .1 I. a I.OII.- \III 14“. IIII. 1:.)1... III-Ia} \l 4 43‘ I.).I|1 I..)..\ \l JI ... \1.«) 441N111} 1.«).‘. ti \Jq‘nl. Ix I -II. r. r...r‘kC‘. I II I .IV .I I. r..\_ p ...: TWP FK-I. r!“ ”F.IV,Vr..I m.r‘.I.H.F aIH./I,.Mn.r... ... Uh} 7U IKHrII (1..I'h..IL. I I.r\ 1H Fr“? 222 (u D- Ll"\ -7 :2 H m H (Q t o L. 11‘ rd (’) O I \ I r—l ('V . I1 / - O I..)..1 .....I.O I..).I. I.- ‘1 I... .. (Fr r cg .cr a an zgr r r c Ca. CL? .c «C (QM N O0.0QH m N H L2 : x. - . : u w. J‘ : x z I. h .x , , m. \. ..I W m~.;~.r»r~ .v - .121 I.- 3.1.! .I THII x... 43.1-4 L mrLR C I Uri? 0... mg 'COLm .. ,Lv pacLsgago, p mdflooc 3:5 GQIJa: mo;dhdndm vIflA Io: ('1 £44211 73.1.4.1...IIIA. 14.1.. «1.31.. 4.. AI“ 1.\.1....4I) nga ..x; I.) J. ((1.) 4. 1.4.3... -61}... 11.3.3.1.-.)144. 4.4),-) :I . . . . .. .H .HL - or. 31.7 ... 7 _ . _.r. [(llr..:;. I L ..Ll.._I. rs..r)r.\ I (I—ILI~V r .7 ulr..-u.y strI..I [f.. v. ...I ..r_>(\. (. t o 1 . w I..-III! I. .II .lli!’ ilctq'I’IIUI I lllr‘ll' 223 O0.00H w 9 H1wyw (Y \ g) (‘ ." O ”J Li\ (‘ _....\./ L. \\O\\ -. P... .... .4 vt S. N GO 3.1% H 3- H 33.3 H .56“ H .....,,..._,.-:H ( J (‘J ..I- .; J) 1 ... ..- - - V ab. «H H bu.gI r Cu.,wH r H o 33.3 H H Oo.QwH H H N C. ‘— I (~ I" r-i C ‘;' om.Cm H Q$.0.L H oo.oOH m QI.33H N N H \ \1 .. ._ vs.“ m...+..4.1ur-.. O .114 . ., 4. . .4 .1- 4 “M L.) «H.431 _1\..r MI. I..? gIr myrfiIkr Orr m1 V 'fior..rU .M r LV .‘I, Q \- ICI J‘ non wand HL>Jmu H Hucaxucncp; :nfisrfiH vormr: 71 mgp. -vQ lad \ \ \ \ T3 .11 .JI . IIII 113191 H1IIIII 141 ..1411 mII714 .I1..41 1.41.1.1. 1' \II- 1 I,.\r.4. . .1) 1.1117111 11.). J11. 41:3“.14.‘ . .. H . , J.. .. . J.H 4H J-U . r. mm... A: . o! H . rt. Cut—L p.76...» I..I .rrLlI - IIIr.\ .I . r.$r\ .Ikk.srbl h(..IKIIIer. rIruI ....- C, panr Lift LurltrIrc turf (uh-IL HKVJJ. .V...l.r.» H (It'll 1| .rl A F’" Eu.- I-.-11.! .u-l I... u ICIU .J 4‘ .d‘ )0)-_1 O - -..: ) o .... A. II .00 of. m ...x. \ r .-.-.r O ..--UH Q oUUH O OO.. 0 0 .H ..HLF 22h U\ (O \D LI\ O .J J J1 ...I C +\ o ("I r_I (‘1 I S J .r._. (‘2 o I?) H (‘2 o C ) H (‘1 (‘1 . ) \I ll ..(yf. PI “W O (.J C) r- I r-I _. H H o «H H O f I H r4 r1 H . l. J.’ H . xix/.11 /. K- r r. Ix. r 0 K i (Y) H r! O \J k: r—1 0 ”I r1 r1! r! H (\1 O)\ I.. O \ 1 O - o 4. I! 0)).-- I OIJ\.fl I! I. J.. I I- r 2.. r 9;” x ... < r r C r < C _. 4.1 x 3 \w I 1 ‘1 I .4 H t I .4 I1 .I‘ I u.— I i )3 III J \ (+1 (\rL . \ N N \ LN \ KI \ i I I \. 1| \ ) I \I V1 .0 J A) 1 4| I.) 1 “I..... I‘ J. l . \.I‘.IIII I . . ...l D Hlvlflll II n .. . . _ I . .pU . I .. .l.-. rIflmr (kn! ..rtkr .LII (.fluxr ....r (IF? (\.0 I..“Pl)’ so Pb .lrl' C O i .l I \l 11.- 4 a. 1\ ....-. . .1 I) O J.- I I... \I 1 x) .I \- 11.13.11 3.1 [30. _ - m... n- .1720 . . .r . ._ WI. 7.-..- C..\..D....L--_I1 Orr: . Im- ' . r . a r I it o r I. Iv, II. .I.1I4.IJI- —._..‘nll14 I q.» I 1‘1 .11 I1-. q.) I‘I<.]Gv0 it- . 1‘s- l_l \. l.1~|...ll 3).). 1I\;~.I.‘.I...H IH.J.II/1 .I_m' III I 541-...) {VIIN‘JJ‘ “1111444- Jln.1 \lfi 171...‘ 4I.IJC].AHIJ.I In). C. I IIr . I... ('C.If[ .i ._ I’. I — II. .Frr 'IVV.LCIV on! . DI. I.‘ kl.\ H; .l\l\l>'l.f \Vf.’ ..HfLV-Ihf.f( 1.0. '.v.l!‘Erf-L. ..luPLrl. 'l Fpr Ll... .h? r! 295 . l: , is... ‘11? «lulleih I..... .l .r. ‘2— . ..\. \\.,A\_ Ill...\ \\0\ _ .u . h. J...- .O. C.r\_ ..\_ :\. .m‘ k 1 “k t. x. .l...‘ thk _u\ . t \ x r- .\ u! C... (.rb. :fl /\ \ .U AU. . AL \ \ III I— \ . O \ \ .. O \ NT} 0 .)..\ “\. 0,). 7} MN ”LC 1.. .( U. T U .L/... (kt ‘ 4:. KuU C t . . .L.‘ ).\.. fiznl. \)..A‘.n \JI‘l H W CC . CC r: gC , r o .-,0\\ )., ..\_\ .O,.J- H J... CL -..C V ,L t On ., I. C \. .\_.. . .\L_ \‘J. .\ ...;,.‘)\ \l\ r . ( m . _: gr o H It «- (.7 LP .7 (p... .{\( (L r . (II p. MQJ. rub. m)..flm.3 ’- I 4 ‘ ‘ \I. 11 a ..I I. .(§ \1 ..1l 4‘. v Q... \. ‘4 1 A w“ x! o 4, 1...». no_.~ro n1. rHa'Vn. m'HNrO L 'go fin V I 1.1!er : Ir r..l 1 u» »r » rllp! [\L A | DJ1 »\. /\ l ‘~ “I \ l A \ Iv); 4x ,1. . ...\ rk; \ 1\ i .\ .L .3. J. 3,-..41 .3 --- ,7: .1. 9;.” is 34 1 Q13; 2); 3,-) {.4 :xQ: 7...? Quid. .1 . I - - ,r rprxxrr. 2 J an kr. ...—(.2, r .r ‘ rr .. . (\r: r... ... \ . -.___ , LI... ..F..‘r\,.. .rl...i til.’_.1u1.l. .. I 59,.— . a . WJ|€IJ It- , of): o . .S r I L -.- r x k )I_1 Cr \ ‘ll l\ .1; bk ‘IA IL \ \ J i O -)I¢| \I. P.- _ . ,2 \ r C ~ u . d A 4 . . C. « 1r C O ) I . H.. C (( . r 2 H C.. Car 0 ‘ luv \I ‘1 I: i "-I n ‘ .3‘ \ \l J n\ .r J. lta .O . v I F: L I r I. :0 Ir I..!ip .p 7r._r rl |v._ . v... I .L' 1 Acxnll ( Yd. ‘ u 41 ...... | al :1 417‘ x. (I! . l I { I4 I. V1I s J :0... \«Ia.4)l; .4 (I14: _ M 1 an _ ‘ . IV . , , 4 ‘ ‘ n . ._ #._ W1 rt I. rftlL. Ly pher r1 '7\ . . [Curlrrlr — 1- y. .r .lx‘.rr krfnr rrLlp rrlyf 227 \ \\ \\ i 11 4. n- -. .-- .-- ...), -0. \).O J ‘zxocfll \L...or\'\r ‘U (\‘L o{\ (( t Vglfl 0 H r. .f \ ....JH \ C W1 (k. . C ‘.J .u \i.’ ..1 \lAO. ))O.),\ .J.),\ .J. .T er rkr bfx T; ,5.» f‘h OF... 7‘.“ 0 \ . .1. D) O .../)1. .-.1 J. (C ..c C; rC CC CC r r O \I O ..‘o‘. \}I o E‘uxl. I . \in. . I: \ ‘11 I1 LC .-. r! x L F r. U, r L. LC Cu O r 4.-.. ‘ .. f. - . 1- - .. . .1 -‘I \ ..¢.. + -i «.4. )4... 1x33 .. )«4r4..4_. O .‘I.l»r|. r v.1! .- p. a .. A r C U r-\ r K r \L pl Q$C m. L u~vf3C11V A 1H.|\r .1 \J \| I1 —l..l .0 \r )I.‘ an m 0..1 0 0» H4. op. L” 3. A. _. 0.... r r 3 3m I203... ( 1 l 3 ..II 41}. its». 1:} ,4. ‘ {\‘n 4 \‘fl . 4 ‘l 0‘ Ol‘l .I 11 .II 1 ‘6 b c )0 1} . ‘ 4 .t ... 1., 1 ‘ J x’l. {1 . ‘ - ‘ . , .1 .. j . . \ 4| , .11, luv J v” 4 WI. \J. ‘Jfi I.. 1.4.),\.l r. d AV , J J . JW‘ ..4 . -., . rll [7.x FIFE. A, - ,, - 9 fl Ll I .IV. . . . l,.r ... L V_. Tu . It \rr n I?! I. r |. .7 \ ... b L x .I .l- y , r 1 L p (lit) (nrll. 223 $1771 7.. a , 31% J 11?. - r\( 4\(\ FM \. r (\(. (I. \ * r (.rl. ,\ U «w o \J \ .u I-.)... J.)._\).\ .p‘ CI .24. _, .V. .;.;-\ (Cu J..! O ) 1..-. f. H r4 (1 g) 1. ) H c) H ‘14‘. | .l In~ .' .0! 0" .4! .l1 0.! .41 7.! 1 \C . (71). )‘OQ‘I .1 (rbprkrrn! ( [..bl.(\ r; .r (up u': .r ...\.lr(.rlP.. ... [.7 )v 11.41 .0.‘ - ‘Jx. .Il )JC‘I“. j» ) 4 ‘1‘! .01)“ W‘Ild“)i\’ J10 ‘ ]\.JQJGIIW4W‘ ...x ,..|II uj—IJIQIQH . I , . W A . . . . . I c . V ‘ 1| v.0. \. .ILV .... . F.(_—lu . ...b‘ v _F F \ .‘r\ r rvk’: I.. {I v. r\ I.. .r I P 229 oo.HHH. 8.3 3.3 8.? 820m -WIMMHMH. 0H .5 w o m em.0H 0m.OH oo.Om oo.Om m H 8.0 oo.HV oo.8H H n cod 8.0 8.02 H N oo.NH». 8&1”. 8.03 m H zSHfiH 2..-.“ .9.“ o .0; .oH .3 .2 NH .8“ NH 35c QWH amass w I h m I m OH I AM pm>o Icommmm mfiao¢zmmm moo: mozag goomon xum UszHde mo mewzaq 230 *Ec. . I O0.00H @ A4909 OH O0.00H O0.00H O0.00H O0.00H N N ADmHmpOQ oz mmw macmc admw Icommmm afiflodmfi; NQH>dflm moom magma quomon mo UzHaHdfiH mo onquflfimoo oo.HoNfl. nodmNH. Om.NH Om.NH . oo.mN cm.m.m.mm.NH oo.mN m .33. OH W 003nm 83mm oo.8H H m ooéfi oo.Nmm oo.8H H. H. o 845 8-0m 8.8 N w 00.3N 8.3N 8w8HF. IHI .4 ml oo.NmN oo.NmN OO.OOH H N 8.3;. 8.3%.. 8.0m omqofl N H 588 3mg .35 EM 0mm wNm com EN omN ANN 08 «NH RH 33% 2:3 w 004 I I I I I I I I w Icomm mmmm zoom mozaH Hogmgm ammmHZNHm magma 233 :9 I 862 m m HE... 0H m oo.8H H H m: 8.8H H H N. o 8.02 N N m.. 8.8H H w H IHHI m 862 H H N oo.8H N N IHI Io.“ H m ..N mtgmesmmmm a oz an SHZHHE 8255: Sofia... NNHHEZE Hogfim 88. $st 805% mammHszrH mmfifiba 9E3 23h oo.mmw oo.Hmw quwm 0m.NH Om.NH 0m.Nm m HHNUH 0H m oo.om oo.om O0.00H .H m 8.8H H H. o oo.ON oo.ON oo.Om oo.Om N WI oo.HH oo.NH O0.00H H IH m OO.OOH H N oo.NNH oo.NNH oo.Qm . oo.Om N H ZHHsz “Hm“ mama made «NNH deo mmmH No mzoz mpcmu mHmH am I NN mN I NN HN I mH HH I N wage N Icoammm oszHHNH HOHHHHNNNH esomewx NNHNHZHH HOHpmmm moon moHaH Hoomom mom maoHNHoHH QHHH fir .u i . F nI‘qllrIlvolnlll‘lu « l “1; I .11.. II." Wm Iwm.HHH NO.HHO Om.NH Om.NH Om.NH ONINm Om.NH Om.NH m HHHOH OH O O0.0H OO.OH OO.OOH H m OO.m OO.m O0.00H H N O OO.HH OO.HH O0.0m O0.0m N m OO.mH OO.mH OO.OOH H H m OO.HH OOIHH OO.OOH H N OO.OOH OO.OOH O0.0m OO.Om N H zHHOmz sz: .OmazH nm>o mHNO mHNO Nada mHNO mmoH no mzoz mpsou OHM» O om mm I ON ON I NN HN I mH HH I m OHNO N Icommmm oZHZHéH wogzmdeg BaumHHz mmmodzfia Mogmflm Doom mozpq ‘50QO mom, flbHHHIH xOHm 92m 236 I I. I 111;qu 5.1!! ON.Nm N ON.NH H ON.NO m ON.NH n ON.NO N ON.NH H OO.ON H OO.ON H O HHNON 0H m O0.00H H O0.00H H O0.00H H O0.00H H H m O0.00H H O0.00H H O0.00H H O0.00H H H N I... O OO.OOH N OO.OOH N O0.00H N O0.00H N N m O0.00H H . O0.00H H O0.00H H O0.00H H H 4 m O0.00H H oo.OCH H O0.00H H O0.00H H H N oo.Om H O0.0m H oo.Om H oo.om H O0.00H N O0.0m H oo.Om H N H LN. N m w. LIN LN” N. N. m.» H m N M w w. L» 32% oz mm» 02 mm» 02 mmw oz mmw Isomm mmam Doom mozzH Hoomon OH mHmHHH<>< monBva AHOCOHODOHOLHV huvcsmq Oozchgsm mELOHHzD lam oz ZHHNB HDHHm;fimm¢ BDOxBHR mxm0¢zdmw meow mozzH Hoomon Mm QH>HMOBM mdoH>mflm Qfl32< 239 OO.OOH m Om.Nw N Om.NHauH OO.OOH m OO.NN O OO.NN N OO.mN O OO.NN N m HHNON OH m OO.OOH H OO.OOH H O0.00H H O0.00H H OO.OOH H H N O0.00H H O0.00H H O0.00H H O0.00H H O0.00H H H N O OO.OOH N OO.OOH N OO.OOH N O0.00H N O0.00H N N m OO.OOH H O0.00H H OO.OOH H O0.00H H O0.00H H H O1 m O0.00H H O0.00H H OO.OOH H O0.00H H OOdOOH H H N O0.00H N OO.Om H O0.0m H OOJOOH N O0.0n H O0.0m H O0.0W» H O0.00 H N H w .H m: N. N» LN m OH M L. m NON m N1 N N N Na m m 32% I. O2 NON oz OWN O2 mm» O2 an» O2 Na» ncogm mNmH mpmHnQEdN mummmamez H .mm: mxoom OASHOOH CHOmm lam mfiHxHfiQ HOHHJHJWHQH H..)DmrHHh Wmmuadflfl MOHbmmHm 08m $0234” .HOQmom mo deBH: H 90¢ HbHBtfidePfifl 2h0 HO.OHN1,ON.OOH OO.NN OO.mN O HHNON OH O OO.OH OO.OH O0.00H H m O0.0H OO.OH O0.00H H N O Om.HH Om.HH O0.00H N m OO.OH OO.OH OO.OOH H H H.. OO.OH OO.OH OO.OOH H N RN? 3.wa O0.00H N H HHHONH ZHNE NO>O mgsom mgsom annex mmmH no ONHNOHONOMN NHHN and OH NH u HH mH : OH NO - Nm om n mm UZHZHS; HHowBHh nfiflwmzfiH HQHEHHE H30; mow/SH 900:on mom $503 3H9: Qflqsmamom 2141 OO . OOH w HH‘ HOH. OH W 00 . OOH H O OO . OOH H N O OO . OOH N m 00 . OOH H H W 00 . OOH H N 00 . OOH N H EOHSHHO HfifiNOmm OZOHBHHZHEHOO mfiHmmzommmd mH§O OOOO HH.OEOO mo ”MHImmnumWHHH HEOHOWHWOHE 2&5 14AM Jay P L..\E N o (‘N m (\1 OO.O OH.O .Nn. NJ). (...; (O L’ \ N \j\ \O c'\ m wm-d “1 \O H 4.1.3.. 4-311.1u71..4r¢ 1:19 H1. ‘4... fl. 4..-1- HWJHIX 1:44.- r.._r.LL EH; U vrCAr rwtrurtrr} kph. _ ..NP DE” .r .fiH ..(yxirrfrrfr Mt _ run? I q..|1\!. OVQ. IflWI I J‘I.Iiu oJJ‘rc) ).) 1 1“ ”'114)‘, JD v‘.\VJI 4H wh))‘l_]- 1.1.1)I4I)\rl] v.4),‘HH (Liftk ... r ..-rf..N:r_ [.-. at}..r.k rvr}.tFL.(F\ n. ..Ilrrr. .wcrerrpt. F ,{\.rrr.rrrbr.?.. I‘v‘i 4 J} Eng}. ... f" - y’yl‘ ‘xioflc 3.7.? u ..ILHLVII . [1.4.350 . \ O I \ O } \ "I..)\l .l\ fi..\}\ )1 HH. ).4, 1.3.x. . .r\c; t- r— L(‘\ 1" \ \H 4 (-4 T ' ) Lr\ L (j\ ( OH 0! o\ OO.Om OO.OOH OO.OOH O0.00H O0.00H ) \ \J’ )l: \I \I \ x!) OO.OO cg OOH OO.OOH OO.OH OO.OOH N (O \3 NV.\\I J;. :5 -IOI)I 2).) I 3).- 4 C C U C (“xx I». F \ p. ...(. F .... :O.....:F r....\ H O r C‘ \ U\ . J O J | \ ) O \ 9 O 5) H HI? I. I'll NI II'. \ .) I. . I / I1. .I. . ‘1. II III \I ) . II J.‘ _\I. ) . ) )1! U) . ‘)_\D .in m _ H .. V w . i _ _ I. I» \L I . \ \. H. r HrK I\ K. \ r ,1. x. r .H . .. r I.. I _ *l .L C J.. _. 1.3.1-1 -VI. I I: -,).J>H N e ._ ¥ K H .k H . . \H r (a \ . l\w r IKKK In] .1. 1K \ ' . \l. C O I ' I. .l i ' \ ). I \ \ \. \ D ._\.....JI ).).I. I.\.1.l. \\O \W. D II _\ x ..‘L r\ “k \f; fxf. . ..Afl lurk .‘H. .. "I CC (... \. r )0. ‘, I 1].! . .I‘ l I - {If \ uIl .I i : 1.1-1.0.} ] II; It! I |HI.I 1 'p“ \ 1. ll a ‘1. I.v J I II~| J! 4,. «I. ....NI .4 ‘dlul‘ ‘. . . . _ . . . . .4 . v. .. I .v . . .p .. L... x r r ., I . _ r... \ ( .(. rr : . I . , . . . y ..L- r. . ..v F... ., _ r ., I.. r a. II LII... ...-I r. ., rl F. C; .r .W ..- rqu .....‘I ..- I...I «4.4.1 ..A Iva. 4.” \II .cn)1.q A. . ......l ,\ {H .OC..‘ 4J\: .1)| «)9. I1.‘ 1 41.1.2. .ll.‘_|lI I 1 .0)1I)_1 rrll.‘ *. I, .I . ru OII u f L. I DI}: r 7.. p I K. ..N” 19* I- 7 Fl p .r I ..v . I s .I ._ . I I- I - - II... I. -1 .‘1 «II. V .JIJII . Jv , 1 III 0 I l I1.,.I l! 1A‘ ._v ‘N- l.,.‘ ‘ 3A,.) —II I.. IJ '4. VI ‘ ,‘.II4IJ.“yfi J.) -) A 1‘.IJI \JI H ,’_vlvh‘ flIt WWI. rl‘jj‘W‘ 4‘ ‘Il O ‘Ii fit! 1“ I JNM‘ (VI 4 V\ v .II.I T? f .. Vion o r rIIr\.rL..r ..r . I. k . I..r\....rI' 5. NF. r.,\. PL. .71 . .kr ‘ r 3| l: ....I. I .bvaHI - L: .p H VJ? r I..-I-.“.‘MHIWIIJlI \I. 0. JA \) \0 W\\ JIM O I l....w).. w..- \.'\.WJ. .,1 JW .Hnflqrfi... .L 00 0 CC H.._( .(ZL .HU (C T Ct C C... C C -I . HH.HH HH.HH HH.HH HH.HH H O M\O\\u C ...\I\ \o...\.\ (q ,\\o\\ 00 CO C"\ bv +4 \-\D ....»A .-)..\I.\ .. . . f... .QIIH #I.FI~ L’\ U\ \0 PC ( V nx ;\ o .\-,. I‘) o \J. W)o.\n. +N ..rN . Lt F l\. LC larg ’( I). ..~\ )\OI..\) )\JO..\I.. \l.)oa\._.r.< O A. (-..,lu r. L. fxl. C . Ly-.. er rk/L 3(\ f r\ \ ) ...... \ \I) . )\ i \ .\ Iql 3 WI] QC (..N .,.>-. .OU \L x. \ r \ ( . - -_ - .1: H .- 4 I331...- )3...3_.1 {OJ-335.. ~33 two H..-.4. H..... 3..an f ...I I ..NIY. .\ L.N.v.. ru. F....._.I F? .I... w —CH-.I .-.u. r ,.-.n.4L.u OATH. L fr. rINH .... rLr “ a! ... .7 \a _I~r1 4‘th J: OaIOH. O 1.41 .Aw.i\.<.l.1 .Ai. 1.3% ......J-‘71JI r. .r L! I. .. . I ,I I-. \llv’dnfl .Ni ~rt .11‘11- A. 40.4 A \H {da‘lil .- “11-1.3.10-411I‘ q‘lnil ‘JJ¢‘I¢.‘II W}. J). vfl 13-111,.“ 4)) pd 4 I v))01r\..‘. 11.4. 44‘.% Ulflqu‘nlt Y4.U)- H H». .I .7...» (\It. Iv r. rr\ 0.. I .,J\ .Vt . (:1. x.- O L. I-.. try. rorlv rl(-r§'..rrr 'lr\r.|r ... C :r Il.l (u.rlr frrF F I .. .‘d'. t-.\li\ H.. ...-a I r ‘ l |l|r.. (I Ill." . 2&8 (“N b. (‘\ Lf\I . \ \4r\ . HI —\ \ . p..\1 J (L ( (PL hr. 1. o \ \II 7,... m o N E \ \ .I x- . r J“!. ‘11 ..‘I.JI.JQ‘I|.\.JV¢’I .1‘: 4 4J|I'.¢ 1 J..]..- n 114‘ 1-I‘ ”04.1.- .3! . r1. . .r . r-.- r30- frrptrt... I r E ... r 11.--: ...- 3 rqu «3 .3..fi.,....4 1314-1}-4H3. 4):.-41‘. «1.441.»... 39. 4341.34.) «..Uva 14.311.11H3‘1 1...). T..).14.4u -. -513... -.1d.--.4.\1\11l,4 ,cw \ .1. r», r. rvrx (I- , . I. . . . 1. .. . I . .. (72...» . ...r.. .9; PF... .... .-...r r»: S t. ,. fr}: .. ..F. fikr. r..r._ '._-(.rb.r .l. kL._r_L-r..'lr .(r-F- .r ,ECFCCh-rr... .zL. 2&9 wH.Hq ma.dm mm.mn Nu.o5 Jm.mw qm Aswoe 0H OO.OOH oo.ooa OO.OOH OO.OOH OO.OOH H m m mm.mm OO.OOH OO.OOH oo.ooa 50.00 m w oo.om oo.om oo.ow oo.om oo.ooa m o mm.mm OO.OOH OO.OOH 50.00 OO.OOH m m oo.mm oo.ooH oo.mn OO.OOH q q oo.Om Om.nm oo.mu Om.uw O0.00H m m1 oo.Om O0.00H O0.00H mmvmm po.oo o m 30.0m n6.ooa oc.Qqfi 05.09H oo.mm .w H .HEEQ muexHoomm¢ mg mmzHaupqazan ZQHHHmom Banana; maHaHgH04m magma aomn2H AgoHnmflmomm 9.3. Adzomwfi 250 '1 III ... ...\ . -. .\ .3 \- In. x .- o \l \-...-.. --.-.... -1- .....- o 3H ) .. ......r. 3). -. Q .. o .... .0. d. J... 3L .L . (Mk rx \. Ix rk _ T pl ..L/t. rug). .r\ r C K {k \. rrk (I\ _l\ . f. x (\ f C F L.l\r._ \ I l C‘xl )0 O)\ .-\.O.\ ..J)..).\ .)_).O\\ on... On 03 Cm ...... .-.... ...: in . .... 1. g... \ .-n.. .-.-J ..... ..... 5.... .-.-. q.... .. m _ . . : . . . . . I . _ . x . . . . . ‘ 1 . WK (\ .\ ,1. >4. \. \ \ t \ \ \ KL \ s. \ \ ..~ \. r~ \ ‘ \ C C P5 .\ o ) )a . .\\\p‘ \ ‘1. <- I ( O — 0 Ex: C...) .. L5 \ J \L) . x. I. . 1 3‘. I 11!] —\ i I. W. . l. m. ..rl. .. .,\ .‘A.‘ 1‘ ~/\. .. .\. hf... \ N‘ m (. rvL FL Tz\ KP CL t1 f( [L a.(\ (x. ..r\ .l (\C C H C > t (- L. ( 3 (3 O C) 1:“ L) j 3 -° .1\ . \ '3 - -‘ o ’D L\ Li) C) O (\ <3 J II‘ \ o \ ( \Op-l. j).0\x. )3...) \ ...\ 0.).“ ..J\- o_.\;. )mxo .‘..\ _\J\..O.\/._\ NJ U L C r r LC C: .. _ ... .L... . .CL Li -...C C... ..L x C: ..L f C I:\ J.. I \f 1. .Dl.. 1.. .. . I. i. ( [nth 4 ill) I I I I .- )) 1|.» -. .l‘.‘ .3 I \I.~t .l.\l ) \Jl‘ 1 ..It IQJClaJ- . _ ._ . . .. .rk. _. ._ .1 my . .. . ...1.,\_ ..l. . nu w \ ...; .. .. . ,_ .« . Flt-F- -. . -. wk ... .. r-. r. C rt p r u - . r r. .. -. -. 1.. ., (I.-. r-. u r. - LV u. 4.11-. .. no) 4 l. :- ..-. I - J..-1.111 4. 1. c 01 1 q ‘ .1 - so ... _ . . w. . WA ..JI 1 v. 0. O I. O. .4 OJ .4. OAHOJOda ..I fiJ‘u. '\ I u . ' r ; .r. F. .- .. L. r... v- r. . . .fll. .. pr. 1. I .I. -15.! I an. .1! 1 )I q- 1:1. -vnqu. a.c «c a It: .u1131. 3 J 4 11.... 1.3.1 Q \y J 4.! . nIW‘ 4 . - q :I.¢ ‘Ilo\l\f« 4 a H ¥ a K . 4 _ . ... x w .. A U k 7 V ._ ‘4 .1 H. J.. I. 7 J. * rk In I fl.- rr . y w L: f. !r\ r.. ...-MVP. s .n l. Ir 7 - . r-a I..-I. » o {Ir-l. .r v u- ..r- .r.F-- ru-r "N1 0 ‘4‘ -14. v . «‘1. .9.l1 u ..r\ (‘1 O\ D O L”. C‘.‘ \O It I.« t (\ \l \. . \v\. x .....L 33.0% , N f\ .f\. F r—i .. r-...LL..v ll\.l‘JO‘J\\'.IIJ4 '11‘JI‘I1I’Iib “’11.<1(\II JCALII- . _ .. .. T {- . V n . .. . . ‘ tr... Frfi... l »J[EFI’A . 7.5. (1... u. pr|\.r . . ..r 1..» 1. .. a-.. H.. (FT .‘C ‘q) ,ftrk 1. Ur... ‘ r lli.‘\)‘fili .. (II) ‘) ...fix l1'l4l.1.).. .0-‘4)‘ ..l.ll.I-..1.lcl\l )1 4 AIM . .7 w . v. L _ . _ q .. . ._ . . a. W L: .17.! 7| ' u;.r-.‘ fr. ....rng1A. ,.\(r - .r \uh.’ ...[FE .'. i) F rhi r'1 ("4 (‘3 253 L L! \ (‘1 L,\ n; ‘0 _l r—l (;) _} 0 K I r--‘. H (A) \ \o .\\ J.. o. .. 3H 2...... -.H . - _ - . C r\ t\ C r;..(. ...K . ... F‘s... .- .(\ (x (\ ..\ _4\ I\ l. lx C C ) \I . J rkfk. ilk L. \ L, ( O f I- r.) ‘ l O J L"\ (‘1 \O ))03 \r-..).\ 330). )x...) ..r... 4.... ..A ..-. .... r.“ k.. .-A C g .k,\ .K I fkfk rk L r.r. .\ , , f l ......g ... .1- \\O \\. \\O\\ \\0.\- \\O\\ \ __ ; Z a a. . . . - 1 . . . ._ __ r c f.(. (.t\ \«K ..\u\ v\.\ (\I\ (\I. C )3033. 3). \)o).. .v .o _\ g 0.. J.. o--. 3).).- .1. . . _ . . _ _ _ .. _ . v 1 0 .-x.-. , f. CK. ( r\ \C ..,.. -. ,r\ ._ _ , z. ,.r\ I f F.( l . u \ \n \\ \ l \\ . o . o ..) o o \ l x _ . . y I [\ \ C\ x \. .\ u \ x (\ . p. C r _\I‘-. n} \l n N 1 . A F \ sir \I «\ I \l q: 4 ‘ 4 in win . _ ' I I. l . rk v|vnmfl .\ r l I . r\ I! ~ — Fl. v7- I II o . _ . cl - r H: (F T L7 ‘ u \ Al -.| _. .l . \ . I .40. u . ..N. 0‘! .l'. 1‘. 1 .41.\‘.J.‘ . J “I1 I! n' - v v ' . \ p v v\ . .l. r 1 r . \ I I; \- ‘ --. -. WI \ 3 fl . 40 .1 U 1.: . Vic‘- u «q ..- v k \p ‘ d < .4ql 301 «- /\. .4 I .ll \rsI‘ . . . .1311 .I.I_I\l .‘. I ),)| ‘ . 7 . .. v . . , . . . w L r . . v I.. - xl r.. (1.le ......r u . .. Pr..o.\LLl. \- u .u, flvl. . . (I. 1-|..V. r .. i. \.\r. ..v -ur L! I Mr. I . 1f-1- I r..( 1.3. . ..r .rrkutrv !.rvr ._ .vw 25b. 1 4‘! fillaW|u CD‘L|'..F J r... 1| \- Rh r... .4 p k (iii! 0 n '7... ‘ Q {B} ELL. «.4 IA N‘lenJlsv .l‘. IA (n _ (It... 1:. . I . . \ ...\ ¥..\n 114. .11. 1. .0 k r- xr. (‘1 r—l cw p- J..)..om N \O L"\ m 41‘ C‘\ L’\ (“N ...“- ... 1 rtf... .‘ l ...,1 IJI‘ \l."1| 111.14 '..I1I)‘- )1. . "\I _. o. . I v x. . . ' Luiu FF. . .lcy 71.1- ’rrir.rl..l. .- rur: r! .1) A. 1‘): '. )v .. .. r \ ’1""v . A. .‘L' J‘..4l . J-<..‘.\. r.-. r..-rk . T: 14 . -..\.Ur:, L_- LL .. . - .: -. ..l..... Fr...u.n..f. 1.1531. - -J) 4.4.4 .C..41..3.).J13u 41294331.- .32.... r r\. .7 ... VII . r 1 .II.‘ . r|..rl....\N rib N 255 ' l ‘ ’ .lll' ' "' " 'lzt,‘.l‘l'lll-‘l \ . u. I _ . . \| - .0 \O \ x O J..... .0 _ y 2 F . . . . F .r x. .. L( l . (x r “K .1\ T . - .L .\ .r\ I. C O J I 1 o r-i O I \. i. :— ,. \ \ L, r‘ f \ “V r'. Lr\ C I“l..l ' )‘.llo\l‘))l ‘1 .. ‘1]. .4l. l‘)lu \l a . . r{1.|.| . ‘ ‘ 1“ I..! .‘ )“‘ln§(l\4.l1\ id 4 ‘l . u. I Il.1‘ _ . . . g . . . . ,. . .. . . . 1 ' _ . .. x . . .f... P! \ purl—rs. _lr.. .. _ .K'. .L. ..I.F \ rvl ..IILIF. .-r .. r . .71.... ll (vi-II!(-I LIIIF. r: rnr. rr. v rt! III‘I p‘avcn Jul-I‘lx). ...«l J1III 1.1!th31 I_It. .nlcl \IWII.\ Jln1.l ..\. 4DIJ4DI 414 1||l14.¢)..0.7_3‘ ...J .)1.'Jl. ,r .... I .-.. . . I . . , . .. r ... L: ...f I- ll. . . -. r r ‘Iufll 14 ‘1)! 4 ‘4‘ 4.4 LVI" ‘I'. 1301.! #0 ..HL‘ . \I\.J_I ’I‘I\l 31v). ‘ 1.043.)41 flui).\r 4Q 4.41. .( fi‘ll \V‘I v 41‘- ]4Q-4Jl‘flr.ql‘li ... 1" .1 ficifli 1J1‘|l\’¢,‘1| H . v .. ... . . ... .. . . . . ... _ . . .. ...... ....F ...: .. r LPP .F ..l .. r.pr\ . rflr IL.) [r K. .rxr... V flip... y . .KFK FH Ix p1... r . r tar; .- ... L.- L- I flvrr..v ~ .. . I... .Kf. ...hIr 256 ww.mm o mo.HH mo.oa m©.Hm mm.H mm.w mm.oq Hmfl Am oo.mp pm.qb Hm.m> HmH HHeoe OH oo.o« O0.00H OO.OOH oo.OOH O0.00H m m om.mm mm.mw OO.OOH wwqwu mw.wm m w mm.mm mp.np 50.00 mp.>b mm.mm a mu mq.m¢ Hm.Hm Ho.mo mm.Hm Hm.Hm. HH 0 oo.mm cm.um oo.mp 0m.mo oo.mu m m mm.wm mm.mm mm.mm NN.NF mm.mm «H q mm.Hm Hm.Hm Hw.Hm Hm.Hm, mw.mm|1 mm m oo.mm mm.mm, mm.mw 0H.mw 0H.m~ 4m m oo.mm oo.Nm oo.Hm oo.om 00.4w mm H nausea manHoqwm. no no; u::ou.:n oneHmom Bxauwm. muHaHHHon npzma “Hm Aflbiq Qimoom mu fiddfiod 2H 39049200 wrmmmHA flHdpyflQ< Izognflm wszHdme HQHHszmmd :BHB mmflmmzdz EQH>fifln moon AdHHLnD: Lu HZdJfl>ofim£H Adonnnmmodm sz Adzomdflm 259 ll.l’||l - -Dl".-ll' Ill '.-l.l' "l'-|.l.l OH.Om O0.0 ON.HH H0.0m OO.NH HH.HN mm 4HO.H H OH O.OOH OO.OOH O.OOH H m1 O.OOH OO.OOH OO.OOH H O OO.Om OO.OO OO.Om OO.Om m m1 OO.Om OO.Om a O O0.00 O0.0m O0.00H mmwMO m m OO.OH OO.ON m 4 No.3 $.00 $.00 m m mm.mm mw.nm oo.Om O m OO.mm OO.mu OOPmm H H mmmOO mwmfixHO .OOHO OO.; HMOOHOOH . mumpa HmOOHpmz I mpmpm OOOMO Haw OHHongaO. -uO.a r v r r \ ' r. In I. I .I III-Ila! II. J../£31. F.I:I.Iu Of. a 14‘ -.I .1“... I .14‘ 4.4 \I.II1.I.~IO41.I4I~. I 1434! a).1l\. frf. .... ... . I . H Ll . I. O .C . . I I ftr...I‘V. r. ... “I../sun?“ ..er.. “JIM FMIV C I.I . l Fl . 14!: \JWJJ..fi|‘{I .DAIII H . I.....II .-...- H.-. OH A. KIWI 0).): .1 r.r’fv._ ....O f. 263 (’7 '_ ('\ r‘ (‘J )1 ) II\ )‘ll‘l ‘L‘l‘i‘ .I‘l ".IIJI._ K!!! \II‘. )4“VII1I . . I v: u‘ .I f .- :.I ..L bbr.\_. 7 Ir r .Vlb. III |_.l. r! .. ... .. [IV Q) {’114 l — l‘tl I14:I1v 1‘14»! II”.-. A ‘4... QI‘_JI-. ‘1).1.I£Q IOQ . HII1\ .II ..Jd“) ,W‘)\J .I‘ “\l..l\l_14 JJUIN) T4\ n1)—I‘J.-Jlnl.~\4\l..\!‘l.j- ]Jfin.fi)i).\l.s vWIJ-WO.‘ I I..:f r). I I IILLI ,- .rIb.. vlrr.LIIv .. -.KFI. “1....Hl .lr. ..l.. FIX Ir..LI—I.t .(kfrII: .r ...x... ......u(.,fF s\ I. . \ \|\ \I .\ \l . \.II , .l . ).\ ‘l‘lv! .‘ III F} \l. . .\I. I.. [\I . .. .) .V . ,I .... V I V . n a. \r I O I—I ._. VF rx z.\1. IK... ;II.I.~ .I\ {LT r\:\ («k (TI. 1 I. \ IIII ‘\ C') \O LI\ r I K- r. C \ I’Hl , . K - ;— LZ ) o C ) r" (-1 ( l C x- r r—{ CR? )a) . I. I \.I III .. ..II I.. \lai l .1 .. II ,I . . .\l .II..I|‘ II) J. I.. ‘II I )1 .I 1.1. .1 ...III 4 N14 ..\. ‘11 )JII, I . p . - _ I .. I .ILrIlIF Iv . rlr 1 fl! _ le I I Ir bl \IIIr I, _ ._ r I '1' II I Ir r . r. .II_. . .IIle II I| ‘4) III II I Ill I I .I ‘44 IQI‘ ‘7 Ifl’l Gil Ildlll‘ 1!-..IIWI) ‘I I O I‘.,a‘ 1.11,. . flu _ . J 1 . 4n _. 4 _ . O _ .1. II .JQI . Hr .DI I. V II . p l' II I H _I . I x O! .I. IIIII I.. 1.!I I I. .1. II . II III. I.. !.Y, 1.41.!!! I II .)I\I..\r.. I 4 I. .III.‘ .I I I II\. , I I a. 10 .‘I I II \ 1})! I . ‘ 4' III. _ , ,.__. . ._ I “....H.x.._.. 3;. I _,.O W .IJHIIIO.J....,_ I: 31111.. ..O I I... 3,. t r .I _ ,IF IL I I»; r rIrL I r rI fr...“ III I I . .L L.) LI. r . r» I r Lyn 1,. I. ..r .....r..K. .I L. ,2... .- 265 0m.wm Om.mH oo.mm oo.Om oo.mn cm.mH oo.mm oo.mm m HHeoe OH m oo.8H H m oo.ooH OO.OOH OO.OOH OO.OOH OO.OOH oo.OOH oO.OOH H ‘N m oo.Qm oo.Om oo.Om O0.00H m m OO.OOH OO.OOH H a m H N O0.00H . O0.00H oo.ooH m H mamas m :ch mmomo Faun HmCOHuaz u mpmpm HQdOHpmz : mpmpa mezma mHmH oaHonoHpH :aaHaHH aqom HHQQH .<.m.m.4 .<.m.m .H.a.¢ Ionnum oszHHEH MQHBZHEQ abomBHz. mmmwgmfia flogmmm aoom $0234 150QO mo mHmmmmmmafl.~ AdonmmmEOMm 266 m HHHQH 0H m H wt H H. o m m H H m H N m H EEO Emfiflm H3953 mamaaomaa 5m ZmeH floHHzflfiHm< HDQmHHz ma ,zmz HDH>~ goo; : Dd 400200 mo ZQHH 4. .45 oowm Adon onflmomm 267 8.3. R .S R .S Rug m HHSH OH 0 OO.OOH OO.OOH OO.OOH OO.OOH H m oo.QQH OO.OOH oo.ooH O0.00H H p 0| OO.OOH OO.OOH OO.OOH OO.OOH m m OO.OOH OO.OOH OO.OOH OO.OOH H m1 m OO.OOH OO.OOH H N| 00.0m oo.oH oo.oH OO.OOH m H Immeu nae HQUHIH mu ucHHgasommpn onHHmom HHnnnHH mHHHHHHOHH mHuua HHHH Hw>aH HmHoga Ha aqcaoH 2H aggregoo HHHHmHH amHayaaH :Hognux 9,9334% Homfifiuwmmd HDQILHHHM @Hflwfififi HQH>~HHQ 300% $023 130203 mo Bunyan «Mafia 6.3,H0Hnm4umomm on): Adzomfiflm J .‘h m 20 fl 1 - ~ g “as A9 18 'II Jag.‘ Dec 15 ‘53 m USE ONH