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Ua37/30/2 Wku Research Notecards - H Topics, Lowell Harrison

Faculty/Staff Personal Papers

Notecards created by Lowell Harrison while researching his book Western Kentucky University. The cards transcribed are for 108 topics beginning with H ranging from Hail Storm to Hundred Club.

Ua37/30/2 Wku Research Notecards - L Topics, Lowell Harrison

Faculty/Staff Personal Papers

Notecards created by Lowell Harrison while researching his book Western Kentucky University. The cards transcribed below are for 151 topics beginning with L ranging from L&M Bookstore to Lyne, John.

Labor Time Analysis Of Vegetarian Entrees, Nilsa Valles

Loma Linda University Electronic Theses, Dissertations & Projects

The objectives of this research study were to: (1) determine the total labor time by work function in the production of eight vegetarian entrees, (2) ascertain total labor cost in the production of the selected entrees to determine total cost of entree, and (3) compare labor time data from four of the entrees selected with data from a research project conducted earlier.

Continuous time study techniques were used to collect labor time data in the production of the eight vegetarian entrees. Data collected were processed and tabulated on an Apple II computer system. Actual time expended in each work function …

Cost-Benefit Analysis Of Computer Systems In Community Hospital Food Service, Beverly Kittle

Loma Linda University Electronic Theses, Dissertations & Projects

Cost containment has always been a major concern to managers. Therefore, any system which decreases costs by reducing labor time is given serious evaluation.

A five week comparison was made between financial record keeping by the manual method and by the computerized method. A continuous time study was utilized to make this comparison.

Over the five weeks, an average overall time savings of 245 minutes for the computerized versus the manual method was observed. The net savings to the institution was 223 minutes per week which translates to approximately $140.00 per month over a 5 year period.

The rapid payback …

The Nuremore Hotel, Dinner Menu, 23rd July, 1983., The Nuremore Hotel

Menus of the 20th Century

No abstract provided.

Bartenders And Cocktails Of Ireland 1982-1985: Extracts From ‘Bartenders Association Of Ireland:A History Extended Version, James Murphy

Other resources

Bartenders Association of Ireland – A History book captured the many social and professional practice events, awards, new drinks and hotels services launched, significant bar and cocktail industry people and their contributions plus the many community activities which the bartenders and members of the Bartenders Association of Ireland (BAI) have successfully completed from the 1940s up to the late 1990s. The successful completion of these activities would not be been possible without the active and on-going support of the many Irish and international drinks and hospitality establishments (association supporters) and the association’s membership and active support of initially the UKBG …

Siena, Siena

Chef Steve Menu Collection

We take pride in our Italian fine dining cuisine, and we aim to create an unforgettable experience for every customer who walks through our doors. We offer delicious contemporary Italian dishes and our entire team has been trained by a master pizzaiolo from Italy, which means we have authentic Italian pizza and food that you won’t find anywhere else in the area. We offer a full lunch and dinner menu, and additional services including banquets and drop off catering. When it comes to Italian food and fine dining restaurants in Buffalo, NY, you need not look further than Siena Restaurant. …

Hunter's Hotel, Dinner Menu, Hunter's Hotel,

Menus of the 20th Century

No abstract provided.

Waterville Beach Hotel, 25th October 1981, Dinner Menu, Waterville Beach Hotel

Menus of the 20th Century

No abstract provided.

Waterville Beach Hotel, Dinner Menu, 25th October, 1981, Waterville Beach Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Menu, 13th September 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Luncheon Menu, 14th September, 1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Menu, 1st September 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Waterville Beach Hotel, Dinner Menu, 23rd August, 1981, Waterville Beach Hotel

Menu Collection

No abstract provided.

Waterville Beach Hotel, 23rd August 1981, Dinner Menu, Waterville Beach Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Menu, 14th August 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Menu, 13th August 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Menu, 9th August 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Menu, 6th August 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Menu, 2nd August 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Luncheon Menu, 6th August,1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Dinner Menu, 13th August,1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Menu, 3rd July 1981, Glenview Hotel

Menus of the 20th Century

No abstract provided.

Glenview Hotel, Luncheon Menu, 18th July,1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Luncheon Menu, 27th July, 1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Dinner Menu, 23th July,1981, Glenview Hotel

Menu Collection

No abstract provided.

Glenview Hotel, Dinner Menu, 22th July,1981, Glenview Hotel

Menu Collection

No abstract provided.

Waterville Beach Hotel, 2nd June 1981, Dinner Menu, Waterville Beach Hotel

Menus of the 20th Century

No abstract provided.

Quality Assurance In Hospital Food Service, Carol Henry, Kathleen Zolber, David Abbey, Lydia Sonnenberg, Bertram Connell

Loma Linda University Electronic Theses, Dissertations & Projects

The implementation and maintenance of standards and procedures relevant to quality nutritional service in the hospital food service department is essential to effect optimal patient care. This research was conducted to determine the extent to which selected standards (activity task functions) relevant to quality assurance were being performed by hospital food service departments. The results indicated that only 14 percent of the departments performed more than 75 percent of the activity task functions. A compliance score consisting of the number of tasks performed by each food service department indicated statistically that as the years of employment increased the compliance score …

The Sussex Room, The Sussex Room

Menus of the 20th Century

No abstract provided.