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Story
March 21, 1913
University Missourian
Columbia, Boone County, Missouri
What is this article about?
University cafeteria manager Stanley Sisson reports serving 91,000 meals in first six months, notes seasonal appetite changes requiring variety, plans spring menu adjustments and potential expansion for next year.
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BOARDERS' APPETITES CHANGE WITH SEASON
Stanley Sisson Is Preparing Spring Bill of Fares for Cafeteria.
91,000 MEALS SERVED
Business of First Six Months Makes Larger Dining Room Necessary.
Ninety-one thousand meals served in six months. This record has been made by the Cafeteria during its first six months. This does not include the meals served to the students who do the work.
"We are now serving about five hundred meals a day," said Stanley Sisson, manager. "This is about two hundred meals a day less than we served while the short course students were here. About eighty of them took meals regularly at the Cafeteria.
"We are expecting a good many more men to begin eating here after the Easter holidays. In the spring people's appetites are odd and they like to eat where they can have a large variety to select from."
An Appetite Change.
The big work about the Cafeteria, says Mr. Sisson, is to keep changing the foods.
"Appetites change with the season," he said, "and it is hard to find the foods that will satisfy them exactly. This is especially true in the spring. Green vegetables are always in demand. I am going to St. Louis the last part of the week to see what I can find that is good for 'spring' appetites."
It has not been definitely decided whether or not the Cafeteria will be run during the summer session. A new flue will have to be built so the cooking can be done on the basement floor if decided to continue during summer school. The cooking is now done in connection with that for the University Dining Club, on the first floor of Lathrop Hall.
Bigger Next Year.
Plans for next year are also being made. More dining room space is needed but how to arrange for it is quite a problem.
"The only way I see out of it at present," said Mr. Sisson, "is to take out the partition in the north end of the dining room and include the small rooms there in the dining room. This would not give a large amount extra floor space but it would help. I do not think there is any doubt but that we will serve more people regularly next winter than we have this."
Mr. Sisson has been manager of the University Dining Club for five years and has been connected with it in an official capacity since 1905. He was the club's commissary for two years when a student in the University.
Stanley Sisson Is Preparing Spring Bill of Fares for Cafeteria.
91,000 MEALS SERVED
Business of First Six Months Makes Larger Dining Room Necessary.
Ninety-one thousand meals served in six months. This record has been made by the Cafeteria during its first six months. This does not include the meals served to the students who do the work.
"We are now serving about five hundred meals a day," said Stanley Sisson, manager. "This is about two hundred meals a day less than we served while the short course students were here. About eighty of them took meals regularly at the Cafeteria.
"We are expecting a good many more men to begin eating here after the Easter holidays. In the spring people's appetites are odd and they like to eat where they can have a large variety to select from."
An Appetite Change.
The big work about the Cafeteria, says Mr. Sisson, is to keep changing the foods.
"Appetites change with the season," he said, "and it is hard to find the foods that will satisfy them exactly. This is especially true in the spring. Green vegetables are always in demand. I am going to St. Louis the last part of the week to see what I can find that is good for 'spring' appetites."
It has not been definitely decided whether or not the Cafeteria will be run during the summer session. A new flue will have to be built so the cooking can be done on the basement floor if decided to continue during summer school. The cooking is now done in connection with that for the University Dining Club, on the first floor of Lathrop Hall.
Bigger Next Year.
Plans for next year are also being made. More dining room space is needed but how to arrange for it is quite a problem.
"The only way I see out of it at present," said Mr. Sisson, "is to take out the partition in the north end of the dining room and include the small rooms there in the dining room. This would not give a large amount extra floor space but it would help. I do not think there is any doubt but that we will serve more people regularly next winter than we have this."
Mr. Sisson has been manager of the University Dining Club for five years and has been connected with it in an official capacity since 1905. He was the club's commissary for two years when a student in the University.
What sub-type of article is it?
Business Update
Institutional News
What keywords are associated?
Cafeteria Operations
Meals Served
Spring Appetites
Dining Expansion
University Dining
What entities or persons were involved?
Stanley Sisson
Where did it happen?
University Cafeteria, Lathrop Hall
Story Details
Key Persons
Stanley Sisson
Location
University Cafeteria, Lathrop Hall
Story Details
Cafeteria served 91,000 meals in six months; daily meals around 500, expecting increase post-Easter; spring appetites demand variety and green vegetables; manager to visit St. Louis for ideas; undecided on summer operation; plans to expand dining space by removing partition; Sisson managed Dining Club since 1905.