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Show r Worn an Dietician To Supervise Employes' Meals Is I Solution of Hotel's 'Labor Turnover' Problem NEW YORK Hem's another ocupa I tlon for women. Miss E!np. Becker h n dietician (n a larp hot I She I m at the head of the department of tetlCfl r.f ilv Hotel Pennsylvania Hbi the New York hotel which ha a ihe rep citation of being th larc : . in tin-E3Hl tin-E3Hl world. Sbc ir not a cook nor a hou?ci;r p-1 er yet she has entire supervision of the n ca!:' of all ihe hotel's onipn.;. . Tlif.sc number sibout 2000 perens. ao-j orriin to rcer nt figures. Miss Decker is a Cornell graduate., P lur.ne her college v.ork she ipeclaJ-j lBO! in docicatic science and dleteUeO.I TO r.OLVE LABOR PROBLEM i; ii'n : ion ol be "labor tnroxn i Bfl Was given .is the primary reason fori the establishment of this depnnr:irnt I To obtain better satisfied rmnlnypp, I and so rcduc1 1 h number of mm and I k worker leaving (heir jobs, Miss Becker . . belter selection of food for cm- A greater variety and a good variety Tasteful preparation cf employes' food refinement of service in employes' food. ;'!ur- are four inployes' dining rooms at the Pennsylvania, a pafeteria for the below-sta.r female help. a oafeti'rki for the helo5" ? airs male hi ip .'. cafeteria for the maids, 2nd a din In inim for the under of.'iccrj of ihe hotel. But Miss Becker loo ahead "o another an-other phase of her work. "!n my f-pinion a 11 LstlCS i !uri ratfllt f r quests mav enme to he one i i ri fl uup "tanl features of ihe fuiu hotel," .che says. "It certain! Is Ihe meat econoialcrl and healthful! method for both the hotel and the f-UOEts " FOOD CONSUMED A few nf the figures e p piled from ;he f rst year';; cperaiicn of tne Hqtel Penntjylvanla indicate te greainofS ttt "Irs field Jn its first :enr. (ha ffg'.tirs tvt show, the hotel used 200.000 dozeri . !i3 ' j flics Elnn Becker, dietician, and the poetry kitchen of the Hotel Pennsylvania cps.s Mid 14Q,O0j) gal' ns rf n.il : and cream. The average d !y consumption I of ire crep.m was more thau CCo .! luhs. Ab.iuot Blai t n - of poultry I tind ii' tons cf Other meats were used each week. Moic thin 16.000 rolls w-rre ronsutned each day. about '500 1 loaves of French bread, 150 six-poun 1 Min lAieh loaves anrl 50 loave3 of vyib, graham and other varieties of bread More hnn t,006,0p0 meals were served during the year. |