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A Comparative Engineering Analysis Of Food Service Operations, Adolf Carl Hock
A Comparative Engineering Analysis Of Food Service Operations, Adolf Carl Hock
All Master's Theses
The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the serving line rate, the serving time per person, the number of people in the serving line, the dining time per person and the number of people in the dining room.