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Show Wednesday, December 25, 1974 THE PARK CITY GUAM High Quality Film Page 3 Kevin Pollard Heads INVEST IN mmi Park City Traction In Action National Training Center Cafeteria oty Ileal Estate Park City's new shuttle service, Park City Traction, provides the dual service of getting residents and visitors around town easily and of alleviating some of Park Citys traffic congestion. Owned and operated by Dave Novelle and Robert Berry, the service runs from 7 AM to 12:30 AM. As there are no designated stop areas it this time, persons wanting to catch one of the Park City Traction buses simply wave at the bus driver anywhere along his route. The bus travels from the bottom of Main Street to the Resort , hitting both grocery stores and traveling past Snow Country. In the evenings, one bus runs from the 2 Seasons restaurant. r in Running on the town, the buses reach the Resort at a quarter to and past the hour Tickets for the bus cost 254 and can be purchased either at hotels or from the bus driver. The half-hou- shuttle service offers an unlimited ride pass for an entire week for $2.50. Park City Traction began its operation December 12th. Currently, the shuttle service is running two buses. Ma Bell Warns Against Phony Calls Scott, Joanie, and Frlanda ' We offer high quality film and photo service for the resort community, says Scott Nelson, owner of Scott Nelson Photography. Coming to Park City about a year ago, the experienced photographer opened his shop around Thanksgiving time. , Offering framing, posters, film processing, and all the other normal things done by a photo shop, Scott Nelson Photography also offers an service for people desirous of having their pictures taken in the mountains. Not merely for vacationers, the service extends to racers, powder skiers, and freestyle skiers, as well as family shots. An additional service allows people to rent a camera from the shop and apply the rental cost to the camera if the renter decides to buy it. The shop carries a full Nikon line, Vivitar and Rollei opened the shop for a base to work out of in the future," explains Scott In the past, he has done all his work m his own home. With his photos appearing on the covers of Ski and Skiing, Scott knows photography, and his shop with its extensive services reflects this knowledge. 1 cameras, as well as an accessory rack which has, as Scott explains, Everything you didnt know you needed, but do now. Once a struggling photographer himself, Scott feels that its important to employ other photographers wanting to make it in photography. Currently, he has two part-tim- e employees, Stan Avery and Jeff Donalds. Scotts wife Joanie is a fulltime Ski School Instructor and helps in the shop on weekends. Raw Land Residential Commercial The newly opened U.S. Ski HAL TAYLOR ASSOCIATES P.O. Box 804 t PARK CITY UTAH 84060 PHONE (801) MAIN Furniture . X-jJ- p -- L 649-818- 1 (801)649-811- 1 and Hardware SOMETHING FOR EVERYONE'S NEEDS Chef Pollard Team National Training Center cafeteria is operated under the supervision of Mr. Scott and Joanie live in Keetley with their two Samoyed dogs. 1 Mountain Bell Condominiums Kevin Pollard. Chef Pollard was born and raised in Salt Lake City. He began his institutional career at the cooking University of Utah where he worked for five years during high school and college. Leaving the U of U, Mr. Pollard became a gourmet cook at the Willow Creek Country Club. From Willow Creek, he went to the inflight kitchen at Salt Lake International Airport. There, he prepared almost 3,000 meals per day for hungry airline passengers. The new chef temporarily laid aside his culinary en- to receive his Bachelor of Science degree in deavors : .physiological psychology. 3C!,: Mr. Pollard began work at Holy Cross Hospital last January. At Holy Cross, he helped prepare staff and patient meals under the Artutelage of Joseph chill etta, a man with 40 years of cooking experience. Having lived in Park City previously, Mr. Pollard decided to relocate from his Salt Lake residence and, hence, his acceptance of the National Training Center position. Mr. Pollard views his new a chance to position as establish myself as a chef He will be in complete control of the kitchen. Along with a variety of hot meals and & la carte items which will provide an alternative to GPCCs Summit House, Chef Pollard notes, Were bringing back cup of coffee.1 lh54 cautioned and arrest fraudulent callers. We caution people against using credit card numbers passed on to them by others. They must have the express consent of the card holder to use it for billing purposes, Anderson said. He said telephone customers in the U.S. an- must subsidize nuaily millions of dollars in fraudulent long distance calls made with phoney card numbers. Mountain Bell has placed signs on telephone booths at ski resorts warning people against using phoney credit against fraudulent long distance telephone calling this winter, according to Earne Anderson, Mountain Bell's Park City manager. Forty-on- e people were identified making calls that were charged to phoney credit card numbers from Utah ski resorts last winter. Anderson said using an unauthorized or fictitious Bell System Credit Card number is a violation of both state and federal laws and is punishable with a fine of up to $10,000 and 15 years in prison, or both. Operators who handle credit card calls are trained to detect fraudulent numbers and to alert police. He said new techniques and computerized methods have also been developed and are now being used to identify card numbers unauthorized or third-part- y numbers for billing purposes. We are trying to notifv and alert everyone of this problem so they will not get involved," Anderson ex- plained. Mountain realty . P.O. BOX 736 - PARK CITY - UTAH - 84060 or 8581 PHONE 80l)k49-989- 1 551 MAIN STREET CRAIQ MASTERS RONPURDOM Utah Power talks about your electric power: Why its necessary to have reserve electricity generating capacity Weve all experienced untimely mechanical problems. Automobiles break down. Plumbing stops up. Roofs develop, leaks. Problems like these happen even though we keep watch and work to prevent them. And too often, these difficulties are not only unexpected but require costly repairs. But it happens to everybody... including Utah Power. For example, on November 28th at 4:20 a.m., a mechanical failure occurred in the high pressure turbine of a 330,000 kilowatt unit at our Naughton Plant near Kemmerer, Wyoming. And, working as rapidly as possible, we have determined that it will take six months and over $1 million in repairs alone to bring this unit back into service for you. Some of the company's large industrial customers that are served from the company's reserve capacity on an interruptible basis may not get all of the power they can use until this damaged unit goes back into operation, but we expect that there will be an adequate supply for all firm customers. The older company plants which provide reserve capacity are not as efficient as the damaged Naughton Plant unit, so it costs more to generate power using them. It also costs more to purchase power when available from interconnected neighboring utilities . Unfortunately, this added expense pushes up the already rapidly advancing costs of providing the electric power you need. It's another important reason why electric utilities need reserve generating capacity. And since youre a customer, you have a right to know that Utah Power is ready and able to provide the electricity you need even in the face of unexpected circumstances. PRESCRIPTIONS FILLED Pharmacist on Duty Monday - Saturday 2 p.m.-- 6 p.m. FREE DELIVERY Sunday 10a.m.-- 6 p.m. We also have Greeting Cards Film Magazines National Training Center Cafeteria 649-830- 0 Menu ENTREES: Wed., Dec. 25th: Baked Ham with fruit sauce, green beans Thurs., Dec. 2fth: Cheese Strata with beets Fri., Dec. 27th: Tuna Casserole with peas Sat., Dec. 28th: Sloppy Joes with french fries Sun., Dec. 29th: Hot Beef Sandwich with mashed potatoes and carrots Mon., Dec. 30th: Beef Biscuit Roll with mushroom sauce and vegetables Tues., Dec. 3lst: Swiss Steak with parsley, buttered potatoes and corn Wed., Jan. 1st: Roast Turkey with dressing and mixed vegetables The NTC Cafeteria also features a daily Chef's Special and a Soup Du Jour. In addition, sandwiches and other a la carte items are offered. fyjjiM mmsBiiim a OPEN DAILY 10a.m.-- 6 p.m. Ctrvs phj atRasort 'SJ |