Repository: UIHistories Project: Dedication - Home Economics [PAGE 6]

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The northwest wing houses the Division of Institution and Restaurant Management. An outside entrance on the west opens into a glass-fronted stairway leading to the modern and spacious cafeteria. The facilities consist of a cafeteria service counter and dining room, the kitchen area, a r e s taurant dining room, and offices. The cafeteria dining room seats 125. One of the new features of this room is the trayveyor which removes guests' trays quietly and efficiently to the dishwashing unit. The kitchen is a three-way arrangement—one area for quantity cooking for the cafeteria, one a test kitchen, and one designed to serve the restaurant dining room called the "Spice Box," The kitchen is divided into work units to facilitate teaching. The main kitchen has ranges, ovens, and steamers, and labor saving devices for preparing the various menu items. The vegetables are largely cooked in trunnion kettles for a short time and in small amounts. From the kitchen, the foods go directly to a pass-through warming cabinet or to a salad refrigerator and are then taken to the serving counter. This intermediate step makes an efficient and di-

rect flow of food to the counter from the kitchen and keeps the food at the desired temperatures. Efficiency characterizes the entire setup since the facilities eliminate unnecessary handling and also insure the utmost sanitation. Versatility keynotes the work units, because much of the equipment is on wheels and can be moved about. In the northwest corner of the unit is the test kitchen where graduate students can work on experimental problems under controlled conditions. North of the quantity cookery unit is the restaurant kitchen with facilities for short order cookery as well as modern service equipment. This serves as a laboratory for the restaurant and catering classes. The "Spice Box, " named for its early American decor, seats 75 guests for either table or buffet service. The restaurant is accessible from the main corridor of the building and can be used for departmental functions. Off this room is a small lounge where guests may assemble before going into the dining room. Receiving, storage, and locker space are conveniently located on the first floor.