MENU FORM
MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
AN OUTLINE FORM FOR SPECIAL DINNERS
The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.
First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.
Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.
I. Fill in, in duplicate, the printed blank
DINNER ENGAGEMENTS
| Leeway granted (either way) on guaranteed number | ||
| On 25-40 | 2 plates, more or less | |
| 50-60 | 4 plates, more or less | |
| 75-100 | 6 plates, more or less | |
| 125-175 | 8 plates, more or less | |
| 200 up | 10 plates, more or less | |