12
Thursday, December 2, 1976
University Daily Kansan
Stretching food budget no easy job
By SHANNON MOORE
Staff Writer
Tale Landkamer feeds up to 350 people three meals a day and does it for less than 70
He isn't a missionary in some far-off land. Landkarner is the head of the cafeteria at Hashinger Hall, one of nine University of Kansas residence halls.
HASHINGER HOUSES 333 students. An average of 60 per cent of a hall contract goes for food services, although Landkamer said he wasn't sure what that amount was.
Out or not amount Landkamer must pay the full-time and part-time student help, replace broken and lost china and silverware, pay the cafeteria's portion of Hashinger' utilities, repair equipment, and still manage to feed students, staff, and guests three meals a day. His cafeteria operates an average of 240 days a year.
Last year Hashinger had more than $2,000 worth of dishes and silverware stolen. At $1.25 a plate and 75 cents a coffee cup, the cost of dish stores adds up fast. Add to this the damage broken kitchen items and the total can make a big dent in the forst service's budget.
Repairing equipment also bites into the cafeteria's food allowance.
ONE OF THE grills is of use now service and the freezer, a room-size model, has broken down twice this semester. These are examples of normal repairs, Landkarner
"I had to call a repirman out here for the freezer again just the other day, and that grill's been out since the 1970s," she said. "I don't think people realize that things like this, and the daily
laundry and paper supplies, have to come out of their food money."
Laundry comprises the cloths and towels used for cleaning, and the white coats and aprons worn when早 preparing and serving food. Paper supplies include everything you need to the stools of fences and bookkeeping materials that must be filled out every day.
LANDKAMPER SAYS he has only about $467 a day for raw food costs. Because about 80 per cent of Hushinger's residents eat at a restaurant, he spends only $1.20 each for each eating resident.
A homemaker faced with a tight budget can stockpile bargains, meal plans according to current prices, and prepare only the meals you normally will eat, in the amounts necessary.
not residence halls don't have that advantage.
"If my records show that I've purchased more than an average week's supplies, one morning I'll get a call that'll raise this telephone this high," Landkamer said, holding his hand about two feet above his desk top.
FOOD SUPPLIERS are contracted for the entire residence hall system on the basis of state bids. Landkamer may choose, in a limited sense, what he will buy and in what amounts, but he has no control over whom he may buy from, or at what price.
He receives guideline menus weekly from the housing office. Some variance is allowed from these, but consistent variation isn't, Landkamer said.
When ordered foods don't come in, it's necessary to whip up a substitute meal out of whatever materials are on hand. In addition, Landkamer has the problem of estimating how many students will actually turn up to eat each meal.
"I *CROSS* my fingers and hope to Christ I'm close," he said. "I usually am. If we serve shrimp I can count on 95 per cent; on steak it might be 86 per cent. If I serve the shrimp, you will not be the one who will eat it, so I'll subtract one of my own and hope I don't hear about it."
Landkarner said that another problem was nonresident's stealing food.
A guest may eat for $2.25 a meal, but some eat from a resident's tray, or steal from the salad bar. Landkamer said that he shuddered to think of what this could do to the thin financial margin on which he operated.
But a larger problem Landkamer faces is waste.
"IT NOT what is eaten that breaks us, it's the waste," he said. "The national average is one pound of food per person per meal. It doesn't take much to make a pound."
Hashinger has a $101 milk tallow every two days. Meat runs $140 a month. Coffee costs 10 cents a cup, without cream or sugar. $55 a week goes for potato chips.
At those prices, if a meal tray is returned with two bites of meatloaf, half a glass of milk, half a cup of coffee, and a handful of lemon chips, it is a considerable waste, he said.
Commissioners agree to alter Clinton walkway
City and county commissioners have tentatively agreed that only one walkway through the city is required.
Leonard Hoover, city engineer, said yesterday that the 14-foot-wide south walkway adjacent to the parkway was hazardous for pedestrians and bicycle riders.
The walkways were initially planned to provide sufficient room for motorists to pull away.
There will still be sufficient room for emergency stops on the 72%-floor wide highway even with the removal of the south walkway, Hoover said.
Removing the walkway, he said, could mean a reduction in the cost of the parkway. But he is skeptical.
next week, Hoover said, the city and county engineers will meet with federal and state engineers in Topeka for a field conference. At that conference the Lawrence and Douglas County engineers will ask for removal of the walkway, he said.
The cost of the 4.1 mile parkway, which will connect Lawrence with Clinton Lake, is $9.9 million. Seventy per cent of the cost will be paid by federal funds and the remainder will be shared by the city of Lawrence and Douglas County.
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"ONE THIRD of what we put out for food goes to feed the Hobart (garbage disposal) company."
So far, Landkamer has succeeded in feeding up to 350 people and a hungry garbage disposal three meals a day, and do it less than 70 meals a meal.
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