# LCMS Convention Proceedings_St. Louis Missouri_1944_S551
# Machine transcription, uncorrected — CHI Digital Archive (demonstration)

350

\ these deficits are incurred, other fund
equipment, library, laboratory, etc., often are called on to defray
deficits, and the schools to that extent fail to maintain and imp
their educational facilities. This provides another good reason for
more satisfactory system of management of the meal services. -

Pj Aes a.

\

é Some Thoughts on Reducing Costs
High costs are associated with:
Poor selection of workers— (“chea
Inadequate or incorrect training;
Poor wages or lack of an incentive;
Unsatisfactory working conditions;
Lack of suitable equipment or materials;

Dishonesty of workers, of collusion with supervisors;
Excess labor or idle time of labor.

p help is never an economy”)

Prevention of Wastes:

Purchasing of good quality of food at best price;
Proper refrigeration and adequate storage;
Competent and efficient kitchen arrangement and good equipment:

Excessive Waste Sought for Under Heads:

Unpopularity of foods;

Unpopular combination of foods;

Bad cooking of foods;

Poor method of handling food;

Too frequent Servings of same food;

General unattractiveness of dish.

Biological chemists and_ nutritionists have made most remarkable.
advances in the field, which Prove conclusively that the nutritio: al
state of the human individual is intimately related to physical healt
and efficiency. A large percentage of physical and mental disordets
are wholly unnecessary if the human body receives adequate supp
-of essential constituents in the form of food. gre i
Tests upon anyone mamiaging food service in an institution ‘housi
growing, able-bodied men ‘ ‘

Recommendations

1, .Only competent Persons should be entrusted with preparationy
of menus, purchases, and cooking. “It is recommended
incompetent cooks be dismissed irrespective - of consequence
and that competent persons be engaged, if meed be at: consides
ably higher salaries: Poor help is never cheap. in genera
the presidents have more vital duties to perform, and a dietiti
a business manager, or other Person should be engaged for m

' service supervision. A dietitian could supérvise the entin