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Show Nem JtnTtDcoir Thursday, December 12, Of Two Area High Schools 1985 - Food Principles Are Tried Out On Principals by Sherma Lind V'eates Green Sheet Staff Writer UNION. A pinch of this and a little bit of that. Directions that are seldom used at the Country Kitchen at Hillcrest and at the Tiger Tail Restaurant at Brighton. They are being billed as some new additions to the north area of Jordan District. Both are vocational classes offered at the two schools, and are open for two periods to serve the administration and faculty of the two high schools. On special occasions the restaurants serve community groups such as PTA and student associations as honored guests. The advisers for the staffs are Connie LeCheminant at Brighton and Karen Zollinger at Hillcrest and both report "excellent success" with the restaurant program. "Managing the restaurant teaches the students both about business and food preparation," reports Mrs. Zollinger. "The students study principles of marketing, profit analysis and management. They conduct surveys to determine who their target market is and what food their patrons will enjoy. Then it is necessary to figure what prices their patrons can afford. "The students also study advanced food preparation and utilize industrial equipment and mass production techniques to prepare food each day for the restaurant." According to Mrs. Zollinger and Miss LeCheminant, students in the restaurant classes are also trained in serving food quickly and courteously. Working at these restaurants "requires a lot of creativity. The students develop promotional ideas to encourage the faculty to frequent the restaurant often." At Hillcrest, one idea involved a coupon which could be punched each time a teacher visited the restaurant. After a set number of visits, the teacher could receive a complimentary meal. "The students brainstorm for creative menus as well," reports Mrs. Zollinger. Patrons at Hillcrest's Country Kitchen at Halloween were served spider cookies and at Thanksgiving small cornucopias were filled with mints. For Christmas Hillcrest students are making international foods and planning special treats for the teachers each day, such as gingerbread men and Christmas wreaths. They are also creating centerpieces for each table. During the yuletide season, the Hillcrest group is also involved in making refreshments for a program for mentally retarded kids as a service project. At Brighton the classes decorated the Tiger Tail room for Christmas. A highlight will be a Christmas tree decorated with plastic knives, forks and spoons. Miss LeCheminant reports that for Thanksgiving and Christmas the students serve a special brunch. "We feel everyone gets an of turkey for the holidays, so we do a French toast special." Brighton's December menu includes special desserts associated with Christmas, such as pumpkin pie cake, Christmas cookies, hot cider and eggnog, homemade fudge and divinity. There will be dishes such as cashew turkey salad and croissant with ham and cheese. , 5?N ft. ' ' .f . over-saturati- Other menu favorites at Brighton's Tiger Tail include taco salad, super burgers served with bacon and Cheddar, French burger, Swiss n' mushroom and chili and cheese. A baked potato plate is also popular. It is served with broccoli, cheese sauce, bacon bits and butter. The advisers also report that lasagna, chef's salad, enchiladas, spaghetti and pizza are popular. At Brighton and Hillcrest the students in fourth and fifth period use Monday and Friday for preparation or class work. At Brighton the restaurant is open Tuesday, Wednesday and Thursday. Mrs. LeCheminant says that many students in the class also work in the food service industry on work release and that most belong to FHA and VICA and compete in food service competitions in the spring. PROMPT SERVICE . . . Toylor T.nney woit, on customer, at Brighton high's Tiger Tail restaurant. The student operated eatery serves lunch daily and There have been four state VICA champions from Brighton. The students in the classes may eat at the restaurant, but must pay for their meals. They serve 40 to 50 teachers per day. At Hillcrest the restaurant is open East Sandy Youths Boost Santa's Offerings SANDY. Students of East Sandv elementary boosted Santa's delivery power last week by four van loads of toys and clothes to aid needv families, reported the ad- ministrators, teachers and PTA workers. "In a three-dadrive, students donated nearly new clothes and toys to be refurbished by residents of the state prison. These items will then be distributed to needy children through the prison's annual project," a school spokesman said. PTA leaders report that adjectives of incredible, and fantastic floated through the air like Christmas carols as volunteers under the direction of a busy and busling PTA president Irene Call y g and i'TA ei nee chairman Bonnie Mitchell loaded the four vans with the collections. Through the effort of many, hundreds of items of clothes from winter coats to pajamas were put into the vans as well as bags of stuffed animals, dozens of dolls, a four-foo- t Pooh bear and a huge stuffed dinosaur and all sorts of other toys from rocking horses to stocking stuf-fer- in addition to sharing their toys and clothes, students stacked box after box with cans and packages of food " Surveying the boxes waiting to be loaded, Paul Rasmussen, prison communtiy service told the students, "You kids have made a very Merry Christmas for lots and lots of other children." for business provides a wide variety of tasty entres for those who've made it their regular stop for grub. Tuesdays and Thursdays from 11:30 to noon and from 12:30 to lp.m. Mrs. Zollinger says, "The students are often involved in catering dinners for community and educational groups. They recently served a district meeting of principals and have served PTA and PTSA and administrative groups as well." In addition to the regular and special dinners, the students prepare refreshments for dances and meetings. For instance they prepared an assortment of nut breads and cider for the Hillcrest Husky Howl. According to Mrs. Zollinger, "The members of the Country Kitchen management team are chosen from students who have excelled in both beginning and advanced foods classes. This year they include Debbie Andrews, Martin Arteburn, Tia Eckert, Rondo Keele, Heidi Spenst, Jody Trapp and Allison Trussell. "Most of them are employed in the food service industry now and the suggestions from their employers are implemented in the course work of the'class." At the Tiger Tail fourth period managers who prepare the food include Don Emery, Ann Marie Kam-mere- Lisa Mandryk, r, Pete Mouskondis, Troy Rivera, Stephanie Schoch, Nicole Spence, Jana Woodhead, Pete Woodruff and Jim Woods. The fifth period managers are Fereday and Kelly Snarr. Others assisting them with serving are Jeremy Beatlie, Chalyce Corey, Brandon Crismon Don Drenk, Kristi Gardner, Kris Grotepas, Phil Jones, Mark Meyers, Cori Murrell, Lance Olsen, Kurt Rostamo, Mohammed Salehi, Dean Thompson, Randy Wilstead, Steve Fife, Jeff Reznick, Taylor Tenney, Danny Martinez and Adam Curiel. Both advisers are impressed with the caliber of students with whom they work. Mrs. Zollinger said, "They work hard every day at the Country Kitchen and many of them work outside school. They are courteous and efficient in their work and they function by themselves without having to be told to do things. They show initiative in making the restaurant a success and they never hesitate to help each other out. "The students work as a team until everything is done. They are very responsible but they have fun working as well, which is important. There are always lots of smiles, hugs, jokes and laughter especially when disaster strikes. And the Continued on page 8 Todd |