DOHMI .ORY, A UNIVER ITY OF TEXAS RESIDF:NC'" HALL Approved: Approved: THE ORGANIZATIO.t:' AND EANLGB11F' ·:T CF THI<~ ALICE LimTL}:JFIELD D RT/l:I'l10RY, A UFIVI:RSIT~r OF TEXAS ::?.E~IDENC • r .LL FOR PRESHMA~. 'VO~; 1 THESI,.. Presented to the Faculty of" the Graduate School of The Universi.t of T-exas in P rtial Fulfillment of the Requirements For t l1e Degree of ~MASTER OF SCIENCE by Dorothy Russ 11 Goetzke, Austin> Texas August 1, 1942 The writer wishes to ex r e..,s ·her sincere appreciat-i on to Ili1iss Rosalie s. Godfrey, Business Di rector of University Residence Halls~ for her patient training and ul dance for 0 the two and one-half years this study covers, for the use of her unpublished material relative to this subject, and also for her sympathetic criticism and supervi ton of this problem. Appreciation is d1 e N!.iss riozellc Craddock ,, :Me..nager of Dormitories, Texas 11echnological College, .uubbock, fle ~as , for the trainin, · given the ;vriter in institutlonal manai..::;e­L"lent and for the use of the form for da.ily menu costs which originated in ~er organization. Tl e writer wishes to thank l so Miss Mai--y ~. Ge •:'!.n ·j nallel to the It lian. The Gothi c sta0e is marked ~y an austere functionalism; harsh and simple. Domestic decoration yielded in h:oortance to the eccle­ siastical ,. The i enaiQsance brought S a.nish influence and a.rt to 1ts zenith. As Spain bee .e a great _ower and felt i ts national pri de·, it rocketed upward into a brie.f com.manding position i n worl d affairs that did not end until the vast Spanish Armada was anni· · hilated in 1588.. During this tin:e, '"'pain ca1,,ved out an empire stretching from the Horn to the Golurrbia River~ and in the person of the Spe.nish Haps.burg emperor,, · harles V~ offered a ruler whose sway r oached over mor e t err:ttor than ay Roman emperor , including Spain, Germany, Austria., the Hetherl?-ri s, e.nd Italy.. It \r1as ir evitable that such national i :r. portance should have an­gendere :'I a is.l..finctive arch:i..tectu e a~.d furn,i­ ture on a similar scale.• The 15th B.nd 16t century Spaniard was cruel and proud, a conqueror -.;ho spurned ease and relaxation. Italian Renaissance furniture was interpreted in Spa.in in ter~s of rude massiveness and harsh simnlicity·. LacJiE.s )f royal ar l nobl, rank were expected t sit rigidly upright or retire to bed, wl ile their arrogant lords planned further conquest.s. The room of Philip II, suc­ces.sor to Charles V, has been preserved1 and gives us a. court .. icture of the times. Plain plaster walls are barely relieved by a wainscot of blue and white til ing .. Oak beams cross the ceiling; the doors ai..,e of s01nb~r oiled pine; .....The .furniture is sparse and rugged.. Spain regarded itself still as an armed camp; the luxury of the rest of enaissance Europe was largely lacking. The most note r1orthy pieces were chairs, tabl es, enches, chests, and varguenos~ an article of furni­ture combining aesk e.nd cabinet. on·e type o ch ir 0 was rectangul ar , ·1i th corded, tretched and nailed leather, or solid wooden sea.ts , with t ooled leather ba~ks, and legs straight, grooved • .carved and basus­ter, or spiral turned legs , with claw, scroll, or turned feet•••The other type of chair was a Spanish variant of the curved X, Savonar9J;.~. or Dante chair. With other pieces of' flrniture, this · as often orna­mented with carved 3eometrical desi0 n.s , chiefly cir• cles, chippe-d out in tiny half -moons~ or intrlcately inl aid in ivory, bone ~ or boxwood--a :Moorish survival. Tables and benches shov l egs heavily turned and splaying outward, with bracing of curved and twisted iron. Chests were made primarily of oak, with rosette carvings., or with r eda.llions containin . profile ... or­traits; at tl:m.es they showed raised diamond-she. ed Moorish panelling•••1111e armories ( armoires) of con­temporary France appear in buffets and cupboard s \Vi th arcaded spindles in the uppe1" compartments, above the c,...,nventional high ch est. · '!1he vargueno, originating in royal Cas tile., had a hu6 e front that hinged down -:ard to form a. wri·ting desk when opened. Beh ind t'_is s-f:;ood a multitude of 11ttle-do.ored cabinets and drawer.s, often inlaid with geomet1~ical, arabesque, or pictorial designs, .l.n inlaid gold,, silver. ivory, tortoise shell, bone,. or ebony. The upper extex,ior was o.ft·en painted or ·i~cq ered in red or black. Often red velvet covered the .front, overlaid with pierc lozenge-shaped r~oorish pi a.ques • of br(lss or gilded wood., The whole was set later upon int ·ricate colonnaded legs. The Spaniards preferred walnut i n their furni t ure , with ,oak, chestnut ar,d. red pine ne t in popular~ty. The 18th century show"ed. a swing t o mahogany, a then new wood. . . , · Fringed velvet a.t1d .. embossed/leather coverings we.re held on with large round-headed nails,. ha;. r1ored in and crudely bent back on the reverse side. · Strong C·ontra.st i s typical of all S anish ·ilork. Highly decorated furniture is used a.ga.tnst plain plaster walls, rich carpets on stone floors , brilliant of.fsets of high color against \l1h1 te or neutral grounds . Like the Italian, it requires .size• airiness,. open space. One o.f the outstanding related studies on college re­ sidence· hall management ~as made by Augu·stine ( 10) in 1935,. An effort as made to secure information from leading colleges and universities; one hundred and nineteen cooperated· in the study. 11110 data. collected in this ci tudy indic tes a lacl{ o:f uniforrrd. ty in titles useu to denote the person 01~ persons in charge of residence halls, and of these, dietitian, manager, director, and matron, \Vere most rrequen·t;l:y-used. Augustine {10) states tha t nore students were empl oyed in the southern districts in which the study was ·riade than in tLe. ·other districts . i"faiting on tables ·~as foun _., to be the most popular job o.f self- supporting students~ v11iJ e the second largest number Y-era employed as dlshw sb.ers be ea.use M these positions are readily adaptable to .... tudent; labor,. " Stude,nt labor i .s not econonical from the standpoint .of management as it requjres more working hours, shorter uninterrupted workin0 hours, and less efflc.ient employees-. Augustine found i..h.at the term "half-dayn refers to any ·time less than a day t1'lat an employee is not on duty.• Etnployee schedules reported in the study included:. schedules of the linen department, duties of the person in charge of service in the meal hour, and rules for dining room irls and employees. A chart is given showin; the suggested numbers of employees required for food service in residence halls of/various sizes. rrrie followin .,. is the number sugges ted for food service in residence halls for one hi.mdred: Serving 100 per meal, 3 meals per day Dining room service 22,5 hours per day 6 to 8 waitresses per meal All other food service 50 hours 6 employee.s l cook 2 assistant cooks 1 general kitchen worker l pantry worker 1 dishwasher Th.e titles and duties or house em 1loyees are dis­ cussed in Chapter V,, r'Room Service.n In the residence halls cooperating in this study,. which reported te·lephone oper~ator.s,. Augustine ( 10, stat-es that in the main, the operators \Vorked eiz_ht hour·s o·r less daily. Augustine (10} alsc lists the re~ords i n gener->al use in the college residence and dining hall s wi-iich cooperated in this study. The list of records are the follo·fing: Personnel Employe·e ' s record Time book Payroll Supplies Physical inventoryPerpetual inventory Equipment inventory Purchase 01~der Purchase record Order and receiving books Service Menu Recipe Snecial function ... .Number meals served Guest record Room record Rene.Ir~ ~ Laundry Personal serv:oe -;~ . b"inanee Daily cash record Petty cash disbursements record and voucher Voucher register Books of original and final entry Profit and loss statement including comparison with budget to date Balance sheet Student records Program Permissions screen wire with metal .fr.am.es X. Kitchen ramp and platfOl">lil to trunk-rcom--concr.ete xI. Trim *~l'le total cost of the building was f-3801.138. 63 and the co.st of furnishing was $89,041.4?. **The architects were Gre.en,. Laroche, and Dahl, Dall.as, Texas . A. Ter1'"a cotta 1.. Entrance doors 2~ Balcony doors B. Limestone--windows and doors c. Iron ._,zrill work 1. Main ent1~ance door 2. Dining room windows 3. Porch railings 4. Balcony railings The interior surfaces .are : I. '{Jalls A. Pulled pl aster, casein finish l -. Foyer 2~ Public corridors 3. Office 4-.. Reception room &. Drawing ro.om 6. Library 7-. Dinin0 roo.ra B. Sand plaster, painted 1. Post office 3·. Stair·w·ays 4. Student roo!!ls 5. Bath and toilet rooms--ceilings and walls above tile 24 c. Smooth plaster, .ainted wit=i barrelled sun­light-•kltcl1en D. Glazed tile l. Ba.th ard toilet rooms--white tile to a hei~ht of six feet 2. Walk-in refrigerator--yellow tile E. Unf'inished building tiles 1. Incinerator room 2. Elevator machine room F. Marble stall pa.rtitions-....·bath and toilet rooms G. Concrete--trunk-room H. Cut stone-....ice and ice cream room II. Ceilings A. Pulled plast·er with stenciled wood beam.s-·­foyer B. ~Vooden, with stenciled beams l. Public corridors 2. Of.flee 3. Reception room 4. Drawing r ·oom 5. Library c. Pulled plaster covered '!Jith Celotex (stenciled plaster beams)-•dining room D. S&nd plaster,, painted l. Post office 2. Student rooms 3 . .Sat "1 and ·1.1oilet rooms 4. Stu :ent corridors (center ptt.nels Celotex) 5, Stairways (center panels Celotex) 6. Linen r-ooms and storage closets ?. Laundryettes 8. Kltchenettes 9. Basement corridors lo. Employee rest rooms E. Smo·oth plaster with Gelotex--kitchen F. Concrete 1. Storero·oms 2·. Trunk-room 3. Incinerator room -4 . Elevator machine room III. Floors and.floor coverings A. Wood--quarter sawe.d oak• waxed i. Public corridors 2. O.ffice 3. Reception room 4. Drawing room B., Tile 1. Red quarry ·tile a . Foyer, three inch by six ineh t .i .lesf' b. Kitchen, six inch by six inch tiles, sea.l.ed 2. Buff quarry tile--ws.lk-in refrigerator vault 3. Ceramic floor tiles---manufaetured by Batchelder,* waxed--•dining room 4. Vitreous octagonal bath room tlles--be..th and t-oilet rooms c. Conerete--cement finish l . All cleaning closets 2. Laundryettes ~-Kitchenettes 4. Basement corridor 5. Trunk-room 6. Storerooms 7. E!nployees-t rest rooms a. Incinerator room 9. Elevator ma.chine room lo. Ioe room ll.. Engine rooms * Manufactured by the Batchelder co. . (This concern is no longer in business.) D. Sheet rubber laid on concrete sub-f'loor ( Re­placed original 11noleu.i11 1.ivhieh was used ten yeuars} l.. Student r ooms 2. Student roo-in corridors· v-. tail?S i:z .....,.~ E. CA.rpeted~ ir'Vall-to-·wall 1. Business Director ' s· suite 2. Social Director's suite IV.. Miscellane:ous surfaces A. Painted or stained--v1indow frames and sills,, door frames B. Bath and to:tlet room door .frames.•-marble c. Gates to lib1~-ary--iron E. Elevator and f ire door~a-·-cast steel The inte:r·:tor surfaces classified as to the r"oom in which they appear are: I . Reception room {Picture :Ds page 40) Drawing r oom (Picture 3 _, page 40) Library, Office. A. ·~:alls: pulled plaster painted, casein finish B. Geilings: \Vooden \Vi th stenciled wood beams c. Floors: oak, finished and waxed II. Foyer (Pieture 2 , page 39). A. i""Jalls: pulled pl aster, casein finish B. CeilL"'lgs: pulled pla.ste1., with s ten.oiled wood ceiling beams C. Floore : r ed quarry tile III. Student rooms {Picture 6, page 43 ) and oorJ?idor1s A. V""alls and ceilings: srand plaster, painted B. Floors: sheet rubber, laid on concrete suh.­f1oor I V. Student sholVers ., baths , and toilet rooms A. ltiall s l. ~frlite glazed tile to a six foot height 2. Sand ·pl aster painted above tile 3. r~1arble stall pa.rtitions B. Ceiling : sand plaster painted c.. Floors: oetagonal bathroom tile V •-Dinln~· room (Picture 5_1 page 42 ) A. ria11a: puJ.led plRster painted, casein finish. · TFim of £aience tile f'l .o: ~ lina • pulled plaster painted stenciled B. "'~·"'-. o• and .~ with panels of Celotex. c. Fll oors: cera.rnic floor tile* VI. Kitchen (Pictur1es 7 and 8 1. page s 44 and 45) A. Wall.st srao-o·th plaster painted wit h barrelled *D1ian:ufa.etured by the Batchelder Co. ( 'l'his concern is no lon::i·er in ·business. ) sunlight B. Ceiling: smooth plaster. covered with Celotex c. Floors : re-d quarry tile VII. J.Jinen room, storage closets, laundryettes, kitchenettes., basement corridors, employee rest rooms A. Walls and ceilings: sand plaster, painte.d B. Floors; concrete VIII. Trunk-room and food storeroom A. Walls: concrete B. Ceiling: concrete c. Floors: concrete I X. Elevator machine room, incinerator room A. Walls: unfinished building tile B. Ceilings and floors : c·oner'ete The Alice Littlefield Dormitory accommodates one hundred and f'ifty students~ mainly freshmen, and houses four staff members. The.re are four £loors in the building: the ground f'loor, the first, second, and third floors. (See F1oor Plan# Appendix.• page 208) The ground rloor is not shown on the floor plan. On this floor in the east wing of the building are located the dining room and kitchen. The slope of t he ground makes it possible for the full length windows in these rooms to be above ground. Under the west wing of the building,. i.e., 30 belov1 the drawing room and library1 and also some of the space ur1dePneath the front of the building is unexcavated. The remainder of the ba.sentent space between the un:excavated space and the dining room is divided into a trunk-room, four amployee toilet and shower rooms~ an employee lounge room~ a e.anned goods storeroom,, a linen room,. an incinerator room and ti10 machinery roor.11s . On the first .floor {Floor Plan, Appendix~ page 208) are a royer, a reception r·oom, a drawing room, a library;. the office, a suite £or the Social Director, a. guest room with bath, .and a men•s room. On the east of t his same floor., at an elevation reaehed by a short flight oi: steps and separated by swinging doors, are: eight d.ouble stu.dent rooms, a combination bath and toilet room for students., a clea....11ing closet, a. kitchenette, e. laundryette, a linen room and a suite for the Business Director. Th,is apaee was :r.'1 aised to allow more ceiling height in t he dining room an d kitchen below. The second and t hird f1oors each have thirty-three double student rooms,. one staff room. one small. ·study-or l.ounge room, f ive bath and toilet rooms, three linen ·storage rooms, a ma.ids• cleaning closet, one kitchenette,. and two laundryettes. The var•ious areas and space allowances , computed on t he basis of one -hundred a..J.d fifty students (the capa.city of the residence hall),, are presented belovir. The recommended space allowances a.re included .for conparison. I~ Social spaces (See Floor Plan, red shaded portion. Appendix~ page 208) Social rooms~ total space 4 , 068 squar-e fee-t ar~ 1 . Foyer or entrance 1"09~ squ-feet 2 . Reception i~oom 38'7 square feet 3. Library 512 square f eet 4. Draring room 1 , 977 .square feet B. Space allo' ·a.nee per person 26~2 squa.J:le feet. C-. Recornmended allowanee per person 18+ square feet ( 4 ) II:. Dininu room s· aoe D... A• 1n1ng room 2,100 squc.re feet B·.. Allowance pe_ person 14. 0 squar e feet c. Recomrnended allowance per person III. Kitchen space * This 1~igure is adequate if the shape of the room perm.its an e-c,onornical a.rran!;":'ement of the tables fro1 the stand­point of space and if there are no columns. ( 4 ) Factors consid,ered: seating for conversation; and da.ily need for eomf'ort ( the same students use the room three times a day) ; and opportunity for a few guests. A. Main Kitchen square ..feet B., Allowance per). person 8. 4 square .feet c. Recommended allowance per person l.O.o square feet IV. Student bedroom space (See F~oor Plan~ blue shaded portion, Appendix,, page 208) A. Doubl e bedroom space 145+ square :reet B. Recommended allowance tpr doubl·e room 180 square .feet The bathrcom facilities , showing number of persons per f'i.xture an;d the recommended nu...Ttlber are: Fixture ~er~on_~ _}?er Fixture Alice Litt!e?Ieid BormItori -­ I JM ~: .,J Conamodes 6.,5 4-5 ( 2) Showers and tubs 5-·6 ( 2) Showe.rs 10 . 0 Tubs 21. 4 ·25.0 ( 2) Lav-ator1es 4-5 ( 2 ) :rhe s.ocial rooms of" Thee Alice Littlefield Dormitory are fupnished in the Spanish Renaissance style modified to meet moderµ conditions. Immediately one visualizes a :f.ormality which calls ror expensive fabrics of spe~.ial patter n and mat·erial, carv.ed furniture, decorated beamed ceil­ings,, textured walls• and tiled floors•••.It s·ets a standard of' durability for all the universlty ·resi­dence halls but stands alone so far as spaciousness and .formality a· e concerned. ( 3 ) i'l-ie formal feelino-chiu)a cterist c of the Spanish style 1.s expressed in the straight, high -backed, leather bottomed, ne.il trimr. ed chai1"'s, fo1.,mal benches with carved motifs of shell and acanthus often used in the Spanish-Renaissance style. Me+-ra.l,. also typ:i.cal of the style, has been used ex• tensively in trestles under tables and chairs , and .stre.tc.hers llilder sofas and fireside benches ,, in locks on cabinets# and in nume1..,ous nail .. e a d trlms . A lart.,e tabl e ln t he center of the room and a i.1eavy chest,. a copy of one 1n !~l Greco' s home in Grar..tada, but made on a. larger scale,, vere e.. rvecl by Peter I'danbbendel* for the drawiric r oom. Dl.stinctive features of* the chest are carved individual medallions nd heavy iron handles. These pieces fit pe1,,fectly into t ... e setting and furnish the massiveness necessary ..,or so lHrge. a room. Tv10 other .1: 1.eces a1")e espec'.lally 1nterest1 ..g: {1 )• the c1"Jedenz~ ornate with C"Tr~ving ~nd Plateresco profile friezes , and (2). a ve1~y rare piece--a var0ueno or Spanish de-Sl{. T1nis latter is a very old desk probably dating from 1710-1740 and is of ·1~oorlsh desie;n. The wood is coar se walnut.. Tt:..e *A Swiss woodcarver who lived in Austin., Died 1940. The carved doo.r~s used in t l.ie restoration of the Governor· 1 s Palace in San Antonio, Texa.s are his work. va.r~eno was formerly use.d as a portable desk and was pro­vided \vith large handles on each side with which it las ear._· ried r~om place t o place. A l ar ge lock and enormous key,, as well ~s a secret compa.rtroont, provided for safe keeping of valuable papers. Reel velvet, faded hy t he years, is held in place by gil ded metal medallions to decorate the front. The inside of t h i s desk is exquisite with Certos.ina inlay done by t he monlca of Certosa. rri.ne Shell of St. Joo., es motif ap­pears on the inside and also on the supports. of the pedes• taJ!t' on which the aesk is mounted. 'Dhe hangings,. draperies, and pictures ar~ also well cho• sen and typical. Tapestry hangings on metal r)ods a.re used above the book shelves in the library and above t he copy of the El Greco ch4est i n t ..:i.e drawing room. ... :rihe draneries incor­ ' porate designs copied from Spanish designs and are of rich silk qamask i n the foyer and heavy block-printed linen in the drawing room and libre.17 y. l;nf'anta Maria~ a copy of the Velasque,z. portrait of the li.ttla fourt-een year ol d princess who went from Austria to marry into the royal .fa.i11ily of Spain, is in the foyer and is espee~ally interesting in color an_d appropriateness. Also in the foyer is a copy.of the Madonna della Gran Du,ea. of Raphael, which is quite fitting in the Spanish atmosphere *This pedes·tal is of a mueh later period than, the varj,,-rueno. ', Q-, · ,,, whe·re the eeelesia:stical was always stressed. On eith er side of the hooded Spanish i"ireplace whieh has an interest­ing fir.e screen a 1d a..ndi.rons, e.J."'e portra.its o:f Major Littlefield and h s mother• .These were hung in the foyer after the death of Mrs•. Little.field by one of the Littlefield heirs. Other pictures in the drawing room include a copy of a Velasquez sel.f-portrait over the f1repla.ce and a co~y of Hogarth' s The Shrimp Girl•. 'l1he rich colors of t he Spanish Renaissance period are brought out in the bright blue. dull gold., brick red, and contra.sting blacks of the ru..')s,, copied in design and color f'rom old Spanish t · 1as•. The tile treatment around the drinking fount.a ns and the lantern t.,rpe of meta_l trimmed lights a1..e also typically Spanish and i n keeping v;ith the general atmosphere achieved by the carefull y selected furnishin0s. The period .feeling has been appropriately carried out in the dining room .also. This room seats one hundred and fi.fty students at heavy walnut tables with heavy 11a1nut chairs. The beamed c·eilint;s, Italian pot·tery plaques ·on the '"vall., and the draperies further the style of furnishing. The ch ina* is of a patte1~ taken i'i--om an old Spanish tile ru1d matches .in color the faience tile inset around this room. * Syracuse China in Encanto pattern. The bedroom {Pictur•e 6 ~ page 43) space allowance in the Littlefield Dormitory i s below the recom.m.ended allowance. Thia condition is alleviated by the use of in-a-door beds wllich .fol d into the closets when not in use to all ow t he full one hundred and t•orty-five square fa.et for living space. The space is not adequate for the double desks generally re·­commended for student rooms so a small desk and a gateleg study table were provided v1hen the rooms were furnished. All furnishings were carefully chosen to make the rooms com­f ortable. ·rtie good condition of the original furnishings whieh are still in use a.re proof of the excellence of s.elec­tion as to durability. It has been necessary to have t he chest of drawers, desk, and table tops re..finished occasionally due to accidents such as spilling ink, nail polish, or perfume (24). Keep­in6 the furniture in good condition has encou1..aged the stu­dents to use it carefully. From the depreciation records it was found that it has been necessary to make replacements on student roon1 rugs about once every six yea.rs ; on mattress,es .once in fifteen yea.rs. Venetian blinds were. instal.l ed in student rooms in 1932 to make the rooms more modern and comfortable. t.rhese tool< the pl ace of draperies or curtains originally furni~hed and, while tapes and cords have been replaced at intervals~ this has proved less costly and l ess time consuming than the replacing of student room draperies and curt'ains. 'l:b.e stu­dent room a.rm chairs with ~pholstered seats have been redone , in comparatively inexpensive material as often as necessary to keep t hem fresh and attractive, Rugs, mattresses, pillows ,_ sheets , pillow case,s , blankets, towels, and dr<:Hlser scarfs are furnished., {See Handbook, page 4 _. Appendix~ page 207) Tr1e kitchen equipment in use is largely the original end shows the desirability of choosing equipment care.fully and of caring for it. Specifications f or the equipment will be found in the Append1x;1 pages 209to 223. The plctures,1 an~ 8, pages 44 and 45, shows, t he arran~ement o:f the equipment in the kitchen and the employees at their st;ations during meal ser-· vice., 'lhe· specifications (8) for the origJ..nal bedl'oom furniture of the student rooms are .given in the. Appe~dix, pages 224 to 2·27. . Picture 6, page 43 shows the furn• ishings of the rooms. Picture 2. Foyer or Entrance Hall The A1 ice ~itt1efield Dor~itorv v Picture 3. Reception Room The A j,ce Littlefield Dorrni ory Picture 4. Drawing Room The Alice Littlefield Dornjtory (Library beyond iron gatea, Picture 5. Dining Room The Alice Little ield. ormitory Ficture 6. Student Room The Alice Littlefield Dor~itory Picture 7. Kitchen. The Alj.ce Littlefjeld or.,,itory (Front Fort on, Adjoining Din~n~ Room) i l Picture 8. Kitchen. The Alice Littlefield Dorinitorv (Back Portion of Kitchen) .., DIAGRAM NO. I. TH.END OF ADTH'JRITY Trlli~ trNIVERBITY OF TEXAS RESIDENCE 1-WJ.JLS Pepple of Texas J.,egidlat"tilre ]o,arct 04 Ro~ents Pr$§~dent; 1 . , _..-----­ ·Coru~1tioll.~-r . (all eelJt--f'.lJ.::>Port..:ing act~vities•.) 1 ; Qea.1'1 1 Ck>lJeg~ Qf Arts It$an, Gtad,. E'.·cl»O;J.. . . Dean o·f Student Life ~__.;.._.........._ I T E ' .t • -' .. ' j. c ..t.. ·• 1 1oma . ·oonrn":i.Gs-!JQ.<:t.~e·v .owlOJ:. r . DE!_!lll o:f Wojli')n I .Sql!ial Direc:tor of· 1(• .men ts .4Usin:SJ $_ D~~G_tQ.r o;f, ,R&s_i de.ttqe H§.lltL~. ·· Residence !1alls. for· Wom~n. P.ed dL ce Hall s for lllen .. I.P~s~.I 1 . I. .. . ... L .ir.e. L·t +-~ _ Roberts ~Lit-hie~ , I ~ ,·i- DI.A.GRAM NO. l_l• 1'REHD OF Atl'lHORI!Y• TIE :BUS.INESS ORGANIZA!ION~ ID ALICE LI!TLDlELD DORMI!OIY - ~rdner Assist.ant Ga.ruex­ ~ '1 A11t. ''a.at_:~•l:ri•••. D11.rtctor .M:Ql\f.5_. loo4 S• O:t'f'ic·e ~ I' ~' fefepbone I ............... Student. D1ni~ Room Gi~la an4 Wd.iera Operatora .Ma.f.d.1 Maid Porter and_ 1 - Cler,.G.al tork,r• · lit-& :2nd cooks pook'• h•lp~r _J$ker ·~QOOk Salad cook Salad. bAtlper Dining .;rtQll maid »tehwalh•r The .Mana_~~~i;nent of ~Alice Littlefleld .Dormi to~z Th.e trend of authority in The Alice Littlef'ield Dormi­tory is sho\m in diagrams No. I and No. II on pages 46 and 47. Diagram No. I shovs the place of The Alice Littlefield Dorr~i­tory in The Un1ver·si ty of' Texas organization; Dia.grrun No. II shows the place of the various residence hail departments in the residence hall or5aniza.ticn. The personnel presented one of the first important p1,,oblems in mana~ement.. ·1f.l.e selection of employees was :made from the types available in this section , e. g. ,. white and coler;ed men and women from the City of Aus-tin, nearby &-nall ·towns, and rural comm.unities. ~any of the employees were gi r ls with a hi gh sehoo-1 educati on but inexperien~d in in­stitutional work ; some came '~vith exce.llent references f:t')om private families; and some had had a few years or employrrient in other institutions. During the years included in t his study 1t was observed t "1"' t the better employees were usually 0friends 0 of the other employees or were recoramended by :r·eliable families or by directors of other institutions. It wa.s found important t o choose an employee who would n.rit inn with the gr oup as to age and interests. Applicaticns , ere taken · ing the year and when a vorker was needed, the refer­ ri. enees investigated and a trial given the applieant. f;)y care­fully selecting the employees, investi3ating and evaluating their references t he length of employment was increased. No applicant was hired without a. personal interview. From t h e interview the prospective employee could be judged as to: I . Personal appearance II Manner and mannerisms III. Ext~nt of education IV. Previous experience v. State of health VI. Disposition VII. Adaptability to the organization VIII. Fitness for the job First the job was analyzed and scheduled to make lt easier to choose the person to fill the specifications. A short trial period was allowed ea.ch new emptoyee to test skil l in the particular job assigned. An effort was made to put the person trying out in as typical a situation as possible" e.g.• , to serve a table in th·e dining room, to mal{e several beds~ or to clean a student room. One requirement for e.ll employees was a health card, brout~t up to date every six months,. showing a ne crat1ve 1?{asserman test. l\1ost of t he ma.ids were required to live in conveniently near staff houses. Cards {Form 1 , Appendix,. par e 236 >cont'aining ' pertinent ini·orma.tion were filled out for ea.ch employee and .. kept on file in the central business office. The new 11orker was £:,iven a training period in which to learn the specific type of work. To give t hem an accurate schedule, to put t hem 'to work with an old employee, and to supervise their work carefully proved a successf'ul proe-edure for starting the new employees. Occasionally a. meetin6 of all employees was necessary to g:i.ve information on a change of schedule or to explain a new situation. 'rhese group meetings were excellent because they promoted among the employees a. sense of good will and spirit of cooperation, gave t he employees an opportunity to express themselves ,. and to diaeuss matters pertaining to their work. In a small or '·a.nization such as this the characteristics <, of each individual \vorke1~ were learned so t hat ea.ch could be encouraged to do the best work possible and to cooperate to the £uJ.lest extent in order to unify the organization and si1nplify the msna ement. 1 .rhe business .management of the residence. ha.ll was d1v1d­ed into f"our main unit-s: (l).the house, (2)• the food se~vice, ( 3). the office~ and ( 4). t he grounds. Each was a separate department, but t he duties of many of the employees ov·er­lapped into other departments., For~ example, the house rnaids served lunch and dinner; the h <;>use porter bussed disr.i:es at lunch and dinner; the gardner arranc~ed flowers for the dining room tables and for t he s ocial room$ ;. and kitchen maids were frequentl y called on to fill in or a house maid. Hence it was best to coordinate tne activities of house, kitchen, dininb r0om, . office,, and g:r,.ounds u..rider one Assistant Dire.ctor responsible to the Business Director of University Residence Hall s •. The number of staff' and employees needed was d·etermined by the numbBr of residents. the type of service and train­ing .and ability of s ta.ff. Heekly room service made it pos• sible for cne house ma.id to care for t he rooms ( t hirty-tr.i..ree) on one floor. One bath room maid, one colored parlor maid, and one colored house porter were adequate. In the kitchen the food standards and t y-pe of service • d. used in the inin. g room set the requirement for the number of staff" a.nd employees needed. These were : a production - nanager, one head cook, one assistant cook, one cook's helper, one fry cook, one baker, one salad girl, one salad helper.• and one dishv asher,. one dining room maid and six dinine room girls and waiters. In t he o.ffice two telephone operators were sufficient to operate the . SltVi tch board. and attend t o ot:.i.er offie·e duties. One gardner arid a colored helper took care of the 0 r otLnds and trash collection. The employees , exc·ep-t the gardner and his helper>1 \Vere r equired t o ~ear uniform.a. '£he parlor maid v1ore the conven­t io:nal black dress with white collars and cuffs, white apron and head band, and lo« heeled black shoes. The ma.ids and women cooks wore uniforn1s of simple but interesting aesl;;n niade of dark and light blue t1Fli 3htex. n 1rhesc )roved very sa.tisfa.ctory--a set of ' r1ree uni.forms la.stin? most of the girls two yea.rs. Lor heeled >. Ork shoes and uniform whice ankl~ts were worn except on Sundays and f'or special dinners when hose we1~e required. Hair nets over neatly combed hair were also a requirement. The house _."'orter wore dark gray washable lmiform when .rtorking on the floors; dark trousers, white shirt, black tie* and ·vh l te serving coat when in the dini~g room·. The kitchen 2orters wore white trousers, white shirts, white aprons., and white caps. rrhe student dining room girls were provided l-Vlth long sleeved smocks to wear when serving and were required ·to wear low heeled shoes and anklets except on Sundays and ·ror special dinners , ·when hose were worn. Hair nets over neatly combed hair were also .required. r ousekeep no he housekeeping a.&nlnistration of The Alice Littlefield ' Donnitory vias of three types: daily~ weekly, and seasonal. The schedul es for the housekeeping employees (Pi rst Floor Maid, pages 54 to 60 ;second and Third Floor M~ids,. pa6 es 61 to 67 ; Bathroom Maid, pages 73 to . 76 ; Parlor !¥laid, page 82 ; and House Porter, pages 86 to 89, .show the daily and weekly activities in the housekeeping routine,. the hours worked, meal hours, and times off. Special directions ror cleaning have been worked out for the floor maids and the Bath Room Maid and follow the.ir schedules. nFollow-up" inspections ivere necessary to determine the accuracy with which the schedules vere carried out and to maintain stan­dards. In orde1,. to simpli_,t·y inspection and make it more efficient~ check-lists were· used by the Assistant Director. (See,pages 701 841 and .90). Other points to consider in the daily and il'eekly routine were: the cleaning outfit and its ca.re, the. care of linens (fresh and soiled) • and the specific instructions for bed-making . 'fhese topics are discussed on pages 92 to 110. The seasonal schedules, directions, records, and a des­cription of the care of interior finishes (both dail y and seasonal) are given at the end of' this section. First Floor Jaid Sched~le mumber of hours per week: 54 hours per week (53 1/ 2 hours per week scheduled plus l 1/4 hours for serving trays one Sunday night ea.ch month. } General duties consist of: Cleaning student l.,ooms , staff bedroom, corridor_. laundryette and kitchenette on first floor; cl eaning and caring for suites of business and soci al directors, a..'Yld guest room; counting soiled linen and preparin0 linen for laundry; checking, counting and .putting away fresh l i nen; issuing linen to maids ; mending torn linens; serving in dining room at lunch, and serving special parties occasionally. Sunday 8:15.--2115 Afternoon off Breakfast bef'ore 8 :15 8 :15--12:00 l.~l>,..~P-rlrs~-floor ·· rri o!'< an 2. Clean business and social directors' apartments (Be sure to turn off out side lights ) and guest ' ' \' room (if rented to students,. clean once a week.) 3. Help in food service unit if not neede·d else·­ \AThere . ', } J 12:00--12:15--Time off to freshen up 12:00--12:45--Eat dinner. 12:45--2:00--Serve dinner; cheek apartments afterward. Monday s:oo--5100 Breakfast be.fore 8:00 a:oo-~12:00 8:00-•8:15-•Get cup towels and uni.forms ready for laundry. 11 ;~ () 8 : l 5-~l-2-«}0" ?, y\ ,., l.I\ Mop first floor corridor and steps. 2. Issue towels to student's on first floor. Turn off radiators and lights if left on and room is unoccupied. 3. Clean directors • apartments. 4. Cheek lights. Replace globes where needed in corridors,. staff rooms, and directors' suites. 5. Clean la.undryette and kitchenette. ll:00-·-12:00--Count soiled bed linens. 1-2:00--1..2:15--Time off' to .freshen up. · 12:15--12:45--Eat lunch. 12:-45--l:30-··-Serve lunch. 1:30--5:00 '\l. 1./\ i op first .rioor c·orridor.• 2. Clean linen rooms; mend. 3. Clean maids' rest room. 4. Pick up repair slips in o.ffice. 5 . Cheek in corridor for baggage \Vhieh should be taken to trunk-room. .. r i l' \.~-t,) >...AJ.. .,. 6. If not needed other place.s , help Tv:.esday 8:00••5:00 Breakfast before 8:00 8 :00--8:15--Get cup towels and unifo.rms ready for laundry. 8:15--12 :00 :... \ ~­ r1---· u. "·. I . ~" . l \ ., 2. Clean la:undryette. 3. Clean t\To apartments and guest ro-om. 4. Make student room beds on 1st .floor and guest room if student room. {Ba.th room maid assists.) 5. Count lirien. 12:00---12:15--Freshen up for lunch. 12:15--12:45--Eat luneh. 12:45--l:30--Serve lunch.• 1:30--5:O·O 4-.:;r-~...~ 1.t M\ op corridor. 2. Clean first fl.oor cleaning closet thoroughly. ( f 1 3. Pick up repair slips in offie,e. \ ' L.\. f•.·'"-' 4. Count linen; mend. 5. Check apartments. 6. Ir not needed other places, help in kitchen. Vednesday 8:00-•5:00 Breakfast; be-f ore 8 :00 8: 00--8:10--Ge t cup t-owels arid uniforms ready for laundry.. 8 :10--12:00 l. Mop corridor, clean la.undryette. 2. Clean t wo apartments.• 3 . Issue towels to student rooms. Turn off i~a.dia.­to1~s and ligh ts if lef"t on and room is u_n­occupied. 4. Clea.r.t 1.21, 119., 5. Count linen. 12:00--12:15--Freshen up for lunch. 12:15--12:45--Eat lunch. 12:4·5--1:30--Serve lunch. 1:3o-~5:oo 1-.. Mop corr i dor. -2.. Clean-linen-rooms. 3... Put a -rvay linen. 4.. Clean maid's rest room. 5... Pick up repair slips in office. 6. Count linen; mend. 7.. Check apartments. 8. Ii' not needed -other places, assist in kitchen. Thursday 8:00--1:30 Afternoon off Breakfast bef.ore 8:00 8:00-~8:15-~Get cup towels and uniforms ready for laundry. 8:15--12:00 l. Mop corridor. 2. Cle.an la.undryette. 3. Clean two apartments, 4. Count linen. 12:00--12:15--Freshen up for lunch~ 12:15--12:45--Eat lunch. 12:45--1:30--Serve lunch. Friday 8:00--5:00 Breakfast before 8 :00 8:00--8:15-·Get cup towels and uniforms ready t•or laundry. 8:15--12:00 1. Mop corridor. clean laundryette, fresh ironing board covers in first laundryette. 2. Clean two apartments. 3. Issue towels to first floor students. Tu..rn off radiators and lig:rrts if left on and room is u.noceupied. 4.. Clean first floor . Venetl.ai1 blinds, radiators, doors ,. transoms , and .7ood work.. t \, (~ r 5,. Count linen. ~' '\ '\. \ ';:> ' I ' \. ; j. j b 12100--12:15--Fresh-en up for lunch. 12:15--12:45•-E.at lunch. l2:45-··lt30--Serve l unch. 1:30--5:00 l. Mop corridor. 2. Put away linens. 3. Glean student rooms.. 4. Pick up repair slips in off"ice. 5. Put a.way linen; mend. 6. Check apartments•. 7. Help in kit.chen i.f not needed elsewhere. Saturday 8:00--6:00 Breakfast befor·e 8:00 8: 00-•H:15--G·e t eup 'towe-ls and uni.forras ready for laundry.­8 ·:.15--12:00 l. Mop corr"idor; clean laundryette. 2. Clean apartments--brushing walls# cleaning pictur·es,. windows,, radiators., vacuuming uphol­stered furniture., curtains and draperies, cleaning wood\vork,. closets, and putting fre-sh linen on beds in tivo apartments and guest room (if occupied by guest.) 12:00--12:15--Freshen up for lunch. 1.2:15--12:45-Eat l _uneh. 12:45--1:30--Serve lunch. 1 : 30--5:00 1. ~op first corridor. 2. Clean linen rooms ; mend. 3. Clean maid's rest room .• 4. Pick up slips i n office. 5. Be sure t o have 8 sets of bed linen and t owels for guests in cabinet back of office. 6. Check light s . Replace gl obes where needed in corridor,. st;aff rooms , and directors r suite s . 7. Check apartments. Second and Third Floor Maids Schedule Nw11ber of Hours per 'Neek: 54 hours per week (53 1/2 hours per week schedul ed, plus 1 1/ 4 hours for serving trays one Sunday night each month) . General Duties consist of: Cleaning of student roomst corridors,, stairs,. laundry­ette, kitchenette, study hall, and staff rooms on second and t hird floors ; assist first floor maid :it h putting away linen; serve in dining room at lunch fand dinner; and assist :in kitchen ~1hen needed. Sunday 8:15--2:15 Afternoon off Breakfast before 8:15 ~D 8 : 15--10 .:-00 1. Walk up east stairway (Second. Floor r.1aid) and pick up scraps of paper, cigarettes, etc. "'vi a lk. up west stairway {Third Floor Maid) and .L"• pick up scraps O..t. paper, cigarettes, etc. 2 •. Mop corridors tr~ee times . 3. Sweep laundryettes. 4. Clean study halls. " .• :I ) 5. Cl ean 226 and bat h (Secon~ Floor ..:-.aia • Clean 326 and bath (Th ird Floor ~,.aid) • 6 . Mop sta.ii,..ways .. Second Floor 1;,::ai care for east stair--third to dining room. Third Floor r-.~aid care for west stairs--third to back office door. Ernpty waste baskets on stairways. 7. Dust furniture in office and social rooms ; empty waste paper baskets; pick up papers; straighten chairs. s. Dust furniture on veranda. 3~ 10 :00--12 :00 l. Set up tables in dining room. 2. Help in kitchen ' Vt en needed. 12:00--12:15--Freshen up for dinner. 12 :15--12:45--Eat dinner. 12:45--2:15--Serve dinner and help set up tables, d:r.y dishes, etc•. I,1onda.y 8: 00--3:25 5:15--7:20 Second Floor Maid of'f at 2:00 for afternoon. Breakfast bef'ore 8 :00. 8: 00--8:15--·"alk up stairway, checking stair\a1ays for paper, etc.; mop corridor three times. 8:15--8 :45--Issue towels to students on second and third floors . Turn off l.,a.diators and lights if left on e~nd roon is unoccupied. 8: 45--11:4.5--Second an.d '11hird ·· li'loor ~: ,/aids make all beds on second floor. 11:45--12:00--Mop stairways; empty waste baskets. 1 12: 00--12:15--Freshen u for lunch. 12 :15--12: 45--Eat lunch. 12: 45--1:30--Serve lunch. 1:30--2:00--Cl ea..n private rooms: clean study halls. 2:00--3:25--Mop corridors. Clean private rooms; help count l i nens ; check corridor for baggage to be taken to trunk-room by House Porter . Check lights--replace any globes necessary. 3 :25--5:15--0f.f . 5:15--7: 20--Eat dinner, serve, and set up dining room f'or b1?eak.fas t ; hel p in kitchen. Tuesday 8:00--3:25 5:15--7:20 Third Floor Maid aets off at 2:00 for afternoon. c:> Br·eakfast before 8 :OO. 8 :00--12 : 00 8:00--8:15--Mop corridors three times. 8:15--11:45--Aake all beds on thi rd fl oor. 11:45--12 :OO--Mop stair'\lvays. 12: 00--12:16--Freshen up for lunch. 12 :15--12 :45--~at lunch . 12: 45--1:30--Sarve lL.mch. 1:30--2:00--Mop corridors. 2:00--3: 25--"Cl ean private rooms and study ha1·1s. rut ironin<~ board covers on second and third. Check all irons to be sure all are in workin3 condition. 3:25--5:15--orr. 5:15--·7:.20--.!1Ja.t dinner1 , serve, and set up tables in dining room; help in kitchen.- Vvednesday ·8:00--3.:25 5:15--7:20 Breakfast before 8:00 8:00-·-8:15--Cheek stairway-; mop corridor three times,. 8:15--8 : 45--Issue towels to students on second and third' flo'ors . ~n of'f radiators and lights if left on an.d room is unoccupied. 8:45--12:o.o l. Clean la.undryette; clean tubs, ialls" and wet mo:p floor. 2. Clean kitchenettes. 3. Clean corridors, wash indow sills. brush screens, cleen blinds,_ dust woodwork, spot c1ean walls and woodriork, clean ra.diators. dust transoms , and poli sh doors. : 4. Clean private rooms . 5. . Straighten and clean maid ' s closet. 6.. Clean study halls.· 7.. Clean water fountains, using detergent; rinse well, and dry. 8.. Clean sta.i1?way, \Vindo\.1 sills, Venetian blinds,. radiators, ·telephone booth, and clean and polish banisters. Wash out wast.a baskets; dry. 12:00--12:15--r,reshen up for lunch. 12:15--12:45--Eat lunch. 12:45--1:30--Serve lunch. ' 1 : 30--3: 25--'F'inish any cleaning not completed in :,•1orn­ ~~ Cl ean three student r•oom.s ·~ 346, 345"' 343. 3 : 25,--5: 15--0ff. 5: 15--7:20--Eat dinner, serve dinner, and set up tables for breakfast; assist in kitchen if needed. Thur>sday 8:00--3:25 5:15--7:20 Brea fast before 8 :00 8: 00--8:15--Mop corridors three tin1es. 8:15--11:4-5-,-Clea.n private rooms and student rooms 341, 339, 3-37, 335,, 333, 331, 332, 334, 330. 11:45--12:00-... ·op stairway. 12:00--12:15--Freshen up fo1') lunch -.­ 12 : 13--12 :45--1~at lunch. 12:45--1:30--Serve lunch • .!-~ 1 : 30--3 : 25--Clean rooms" 327, 325, 324. Mop corr~idors. 3 :25--5: 15--0ff. 5:15--7:20--Eat dinner, serve dinner, and set tables up for break.fast. Friday 8:00--3:25 5:15--7:20 . . ~~Num.bers of rooms to clean are given for third floor. Por Second Floor Maid, 2 should be placed instead of 3 in first number of room number.•. Breakfast before 8 : 00. 8:00--S:lt:>--Mop corridors three times; check stairways for pa.per. 8:15•-8: 45--Issue towelq to all students on second and third floors. Turn orf radiators and li..z:hts if left on ·-· and room is unoccupied. 8: 45--11: 45--Clean private rooms, and rooms ""'-" 313, ~511,. 323, 318~ 322, 320 , 319 ~ 317, 315. 11:45--12:00--~op Qtairways. 12:0 --12 :15--Freohen up for lunch. 12:15--12 : 45--I~nt l unch . 12:45--1:30--Scrve lunch. l.30--3:25 ..)'.. 1. Clean room.;;> " 310 , 306, 304. 2. ~op corridor. 3. Put a\vay bod linen from laundry. 3 : 25--5:15--0ff. 5:15--7:20--Bat, serve dinner, set up dining room for break.fast; help in kitchen if necessary. Saturday 8:00--3:25 5:15---7:20 Breakfast before 8 : 00 . 8:00--8:15--Check stairway; mop corridors threa times. ~t-1 un1bers of rooms to clean are :·ri van for third floor. F1or '--·' 0 Scond Floor Eaid, 2 should be pl aced instead of 3 in first number of roon number. 8:15... -11:45 Cl ean private rooms fu"'l.d put fresh linen on oe s . 2 Cl ean rooms-'fo' 302,, 301, 303, 305, 300. ' 11:45--12:00--Mop stairnay. 12 :00--12:15--F~·eshen up for lunch ., 12 :15--12: 45--Eat lunch~ 12: 45--1:30--Serve lunch. 1:30--3 :25 l. Dust trausoms and doors . 2.. Cl ean fountains ; clean laundryette. 3" Lop corridors,. 3 : 25--5: 15---0ff. 5:15--7:20--Eat dinner, serve dinner, and set tables; hel p in kitchen. ~~ Numbers of rooms to clean are O"i ven for third floor. For Second Floor Maid, 2 should be pl aced instead of 3 in first number of room nmnber. Dir.~ctions for Cl aning a Roorn About 20 minutes to a room l.. Open wlndow1s. 2. Turn off radiator• .3. Vacuum and roll rug. 4. Clean scr.eens v_vell with a screen brush. ( Brush No • 7, picture 9, pag~ 99) 5. Dust Venetian blinds with Venetian blind brush, (Brush No. 9 , picture 9 , pag.e 99) and arranbe at proper height. (Varies with seasons.) 6. iVipe bed springs with cheese cloth treated with .furniture polish. Dust bed with forked duster. {Brush No.13,,, picture 9, page 99) 7. Dust radiator with radiator brush. (Brush No. 5, picture 9 , p.e.ge 99) 8~ Remove cobwebs from ceilings and corners.. 9 . Clean mirrors. lo. Olean lavatory.r using detergent; clean $x.terior of medicine cabinet, mirror; wash and dry room tumblers. 11. Dust furniture, woodwork, including doors and window sills,. using cheese cloth dust cloth. 12. Mop floors. (Mop No. 15 or No. 16,. pictm•e 9, page 99) 13. Place ru0 and go over with vacuum again t;o smooth pile of rug. 14.. Mop floors again as needed, and leave :Poom properly arranged. 15. Replace any light globes that are burned out. Report: 1. Rooms that need repairs. ~,, . . .. i. 2. • .tul.ssing '.Ce:ms. 3. Rooms too dirty to clean . 4. Towels that have been :rnisused--as for cleani:n,e;, as stained from drying sweaters or removing lipstick or mail polish. 5 . Damages to room. 6. Any irregularity--illness in room, unauthorized guests ; etc.• 7. Dining room china, glassware, and silverware found in room. 8 . Luggage in corridor t:hat is r eady for storage . Dai]..y Check List f'or Corridor 1. Are study hall, aundryette, and kitchenette clean and orderly? Are the irons in worki ng order; are the ironing board covers clean? 2. Are the drinking fountains clean, not leaking? 3. Are the f loors clean and free of spots? 4. Are the doors an·l the transorns clean? 5. Are the telephones and telephone stands, boxes,. chairs dusted and '~vell cl eaned? 6. Are the window ledDes , etc., clean? Blinds even and at proper hei ght? 7 . Are corri :ior li~~hts and exit light all urning? Daily Check List for Cl eaning-closet 1. Are brushes, mops, pails, vacuurn cleane;e ,, etc. , :1.n good order? 2 . Is closet neat and orderly? 3. Is cleaning cart kept fresh and ell-dus ted while in use , orderly ~nd cl ean when put a-vvay? (Stored at 3:25 each ay in kitchenette , unless left at 2nd linen room to oe loaded wi t h linen). Che; ck, List .for Weekl,y Student Room Gleaninrs l . Are doors and transoms clean and dusted? 2. Are screens brushed, window divi sions and sills clean? 3. Are blinds dusted and pulled at proper hei;Sl~t? 4. Is lavatory , includinB faucets and pipes , clean ~nd polished? Are medicine cabinet, mirror shelves, etc. , clean? A;.. e t her·e t o roo1n tumbl ers and are they clean? s. Is bed dusted, noat , and in pl ace? Is f l oor of closet mopped? 6. Are burned out ~lobes replaced? ? • Is r U \?; cleaned properly and replaced? Is i.,ng free from spots? s. Are t he f loors mopped clean in all corners and is it clean at back base , . o.nd under furniture? I s floor free of spot s ? 9 . Are all cobv1ebs .removed f r om cei l ing and corners? 10 . Are baseboards du s ted and f'ree of dirt? 11. Is furniture dusted, in pl ace , and in good repair? Are t ops of dresser and other f urnitlu·e f1"'>ee of stains , burns , etc.. cl 12. Is v1hole appearance of' room neat and we ll ordered? Check of Maid ' s Personal Appearance 1. Is the mai ~ wearin,~s a clean uniform, cl ean shoes, uniform anklets or hose ? 2. Aro rna.id's hair, nails, and complexion neat and clean? 3 . Does ~naid stand erect and perform duties wl t h as few motions as possi ble? Be.th Room r,iaid Schedule Number of hours per week 54 hours per week {53 1/ 2 hours per week scheduled, plus l 1/ 4 hours f'or serving trays one Sunday night each month) . General Duties consist of': Cl eaning all student baths on first, second,, and· th ird ' floors ; cleaning menfs room, social director ' s bath, guest room bath; washing mops , washing and ironing smocks; assisting v;ith putting away linens; serving in dining room at dinner. Sunday 8:15--2:15 Afternoon off., Breakfa.st before 8t15. · 8 .:15--10 : 30 1. Mop batns. 2. Clean co:rmnodes and tubs. 3. Fill toi1et ~issue boxes. · 4. · Clean socis.1 director's bath room and gucs·t room bath•. · 10:30--12:00--Help in dining room and kitchen. , ( 12: 00-·12:30•-Eat l:uneh.· l.:-v J..A..,u_;,.r v, l2:30•-2: l5...-,serve in dining room. · Monday B:oo--5:25 8:00--12:00 1. Clean 12 bath rooms; social director ' s bath and )jl G.. J~ guest room bath. ­ 2. Clean eornm.odes 1-Vi th special brush, detergent, and liquid soap , inside and outside., 3. Clean bath tubs with a heavy cloth, using liquid soap and detergent. rinse well with hot \"later and dry. Shine bath tub faucets,. Leave ' brush and a can of detergent on each seat in shower and on ledge of tub. 4. Scrub shower room floors with deek scrub brush~ using liquid St)ap and d·etergent~ Clean .faucet handles, shower head, soap dishes; wipe walls and seat off. 5. Clean window sills every day. Once a week clean ' screeI1.s, window sills,. and radiators. 6,. Clean walls and wash tile twice a v1eek,. 7. Shine doors and door pl.ates each day,. a. ~ et rrtop all .floors every day,, using l.lquid soap. Scrub floors once a week. using heavy brush and det ergent. 9. Keep toilet paper boxes polished and filled. 12:00--12:15--Freshen up for lunch. 12: 45-•3:30--Wash s1nocks for dinino; room girls and wash n1ops. 3 : 30--5:15--0ff. 5tl5--7:20--Eat dinner; serve in dining room. Tuesday 8:00--3:25 5:15--7:20 ·····l.~­ a:oo--12:00--clean baths as on Monday• . 12:00--12:45--Eat lunch. 12:45--3: 25--Iron smocks. 3:25--5:15--orr. 5:15--,7 :20--Eat dinner; serve in dinin0: room. Wednesday 8:00--1:30 Afternoon off. 8:00--12:00--Cl ean baths as on Monday. Thursday 8:00--3:25 5: 15-,-7:20 8:00--12:00--Clean baths as on Monday. 12:00--12:45--Ea.t lunch. 12:45_:-3:25--Was smocks for dininQ" room girls and wash mops. Iron smocks. 3:25--5:15--0ff. 5 : 15--7:20--Ea.t di.n11e1~ ; serve in dining room. Friday 8:00--3:25--5:15--7:20 8:00--12:00--Clean baths as on Eon 1 ay. 12 :00--1,2 :45-·--Sat J.u.nch. 12:45--3:25--Ir on srnocks ., 3:25--5:15--Cff . 5:15--7:20--Eat dinner and serve in dining room. Sat.urday 8:00--3:25 5:15--7:20 8: 00-•l.2:00--Cl ean baths as on Monday. 12: 00--12: 45---~at luncl1. 12: 45--3:25--Miscellaneous duties. Help with linen or help in kitchen. 3 :25--5:15--0ff. 5:15--?:20--Eat dinner and serve dinner. Directions for Daily Cle8.J2:inr,. in :>a h Room hower and tub room: l . Open window f1?om top and bottom. 2. Put a.bout 1 tablespoon of detergent in a tub. ·~1et brush ( Brush 1;0 . 6 , picture 9 ~ page 99) in cleaning solution, scrub well, rinse thoroughly with hot water1 nnd dry with clean cloth ., Polish .faucets; clean soap dishes• • 3. ·vva.sr1 walls and soap dishes in sho\ver room, usin~ cleaning solution; rinse -111ell . Polish shower head and faucets. 4. Scrub shower room f loors with deck scrub brush, detergent, and cleaning solution. 5. ~ash shower seats and window sills vith cleaning solution. 6. W1op f loor with cleaning solution. 7 . Check supply of paper bags for 'sa.nitary napkit s , and replace as i1eeded. 8. Empty trash basket. 9. Polish door plates. • 10. ' Clean win OVI sills and top of stalls. 11. Leave window open from top onl y. Student Toilet Rooms and Special Toilet Rooms : l . Open w ndows from. top and bottom. 2. Clean lavatory iith cleaning solution. 3. Polish mirror and pipes underneath lavatory; wash window sill. 4. Check supply of paper bags for sanitary napkins, paper to~els , t oilet paper . 5. Sprinkl e about 1 tablespoon of detergent above water l i ne in co:nrnode . Clean \"Ii t h commode brush ( Urush ., o . 8 , picture 9 , page 99) and cleaning solution, being careful to .et under the ~dge and (_;) ~ in t he turn of tho bowl of t he commode. 6. Use cloth wet with cleaning solution on seat c.nd outside of the bovls and wipe dry. Leave seat up­right. Polish valves and pipes. 7. Mop floors daily and scr ub once a wee"'{.• 8. Cloan walls and -ipe top of stalls with damp cloth. 9. Leave ~ifindows open at top only. 10. Clean, air, and dry equipment. Directions.for Weekly.Cl eaning in th Rooms l . Scrub f loors or bath and toilet rooms wit h deck scrub brush ( Brush r·o. 17, pi ctur e 9, page 99) 2. Cl ean t i l e walls with cleaning solution. Daily Check List for Sho·ver~ and Baths 1 . Is windo iv opened p1~operly, top only, (weather per­mitting)? Are vindow sllls washed and free of dust? 2. Is radiator t urned on or of'f , as needed? 3. Are trash baskets emptied? 4. Are doors, door pl a tes and light switch pl ates clean and pol ished? s. Are walls, stall partltio_s, shower seats and floor scrubbed clean? 6. Are shower heads and handles polished ard t1..wned off tiJhtly? 7 . Arie tubs well scrubbed? Are fa~1-;e.ts and handles polished? 8 . Are wall containers filled with paper bags? 9. I s the general at1nosphere of room right? Does it look an1 smell clean? Daily Cheek List for Toilet Rooms l . Are llindows open properly from top? Are sills and ledges clean and free of dust? 2. Are waste baskets clean and empty? 3. Are floors , walls,. stall partitions scrubbed and clean? 4. Are com.modes cleaned well? Are stains removed and corrnnode not sc1~atched? Are seat and outside of bowl clean and dry? Is s eat left upri2:ht? Are valves and pipes polished? 5. Are containe s full of toilet paper ~nd paper bags ? 6. Is the general atmosphe:Pe of room right ; scrubbed, clean looking and clean smelling? heck List for Special .Toilet Rooms 1. Is the window open properly? Is sill clean? 2 . Are walls and f'loors scrubbed and \'Valls, ceiling , and floor clean? 3. Is lavatory scrubbed; are faucets , pipes an 1 soap dishes clean? 4. Are mirror and cabinet cleaned? 5. Are tu.'rl!blers clean? 6. Is the commode clean inside a d out? 7. Are paper towels , toilet paper, paper bags, and soap in t he containers? 8 . Is the general atmosphe1"'e of room right and clean smelling? Check List for Eg,uipraer t 1. Buckets ,. brushes, :r:1ops , etc.~ in good condition and properly placed? 2. Are cleaning closet and cart .Lcept neat? Check of Maid' s Perso1 al APE.~arance 1 . Is the maid 'I )c.ring a clean uniform, clean shoes, uniform anklets or hose? ' 2. Are maid's hair~ nails, and complexion neat and clean? 3. Does maid stand erect and perform duties iul t h as few motions as possible? Par·l .or Maid Schedule Monday 10:30--8:30 lo:30--lo:45-··Empty tr.ash baskets and clean kitchenette in back of office. 10 :45--12:15·-Dust all furniture on main floor. Vacuum upholstered furniture once a month; cl ean curtains and screens about twi ce a week. 12:.15--12:45--Eat lunch. 12:45•·1·:30--Run errands, clean office; miscellaneous duties. 1:30--2:00-•Stay near o.fflce. 2:00--4:00--Miscellaneous duties; mop floors ,, dust, clean glass doors.• and windows. 4:00--5:15--0n duty at station near entrance door, to answer door, assist with guest wraps. take messages, etc. 5:15--5:45--Eat dinner. 5:45--8:30--0n duty near door. Do not leave fl.a.or at any time without notifying telephone operator. Ke.ep operator informed as to whereabouts at all times. Check to see if all globes are good in social rooms , stan­dards at steps. an.d front porch light. Replace l~'np and bracket lights and renort ceiling and standard lights to be repl aced. Tuesday--Same as Monday. Wednesday--Saivue as ·~ond y. Thursday--10:30--1:45--Afternoon off. 10:30---1:45--Same as Monday until 1:45. ·Friday--Same as Monday. Saturday--Same as Monday.•. Sunday--12! 45-·-8 : 30 D:n.i.~er befOI~ 12:45. 12:45--5:45--0n duty at station near door,. 5:45--6;1.5-·-Eat supper. 6:15--7:00--Switch bo@.J:~d and other duties. 7:00--8:300--0n duty at station near door. Miscellaneous duties include.: Runni.ng errands,. dusting post. offic.e box.es, strair;htening in post office room, dustin_; pictures. sweeping balconies~ · etc. Daily Check L~st for Pa~lor ~aid 1. Is appearance neat? Manner courteous? Callers met and their "ants attended? 2. Is office furniture dusted? Cur~tains adjusted pro­perly? :v.aste basl{ets emptied? Furniture arranged properly? 3. Is kitchenette cleaned and straightened? 4. Is floor of post office mopped clean'? Are post office box.es dusted? Is room orderly? 5. Is foyer furniture dusted~ .floors mopped? Sofa covers on straight, pillows fluffed? Chairs orderly? Papers picked up? Screens dusted? Balconies swept? Finger prints cleaned from entrance doors? Mantle ledge dusted? Pictures dusted and straiKht on wall? ,_.. 6. Are waste oasleated with .furniture polish c. Supplies l. Neutral soap 2. Detergent III. Cleaning outfit for First, Second, and Third .Floor Maids A~ Equlpment 1. Sheet me tal truck , rubber tirotl, vith a top and three lower shel ves for carrying cleaning supplies and linen, with curved ends for pails~ mops, portable cleaner, or for bags for soiled linen and trash 2. Vacuum cleaner 3. Electrolux* with attachments for cle ...:ining upholstery and mattresses, curtains , cor­ners, etc. 4. 1rhree foot step ladder B. and tools l . Thirty-six inch corridor mop (Mop no. 14,, picture 9 , page 99) 2 . Wedge shape aJ1d aeroplane mops (M.ops Eo . 15 and 16, picture 9 , page 99) 3 . './Jet mop handle with knit cloth filler (Supplied as needed} 4 . Ceiling and wall brush ( Brush No. 3 7 ·oic­ ture 9 , pac,e 99) 5 .. Radiator b1qush ( Brush '1~0. 5, picture 9, *Kept in F1irst Floor Maid ts cleaning closet. page 99) 6. Ba.th tub brush ( Brush No . 6 , pictt_re 9 , page 99) (For use in private rooms) 7., ·Commode bx~ush ( Brush· No. 8, p1 c ture 9 , page 99) (For use in private rooms) 8. Screen brush (Brush No. 7, picture 9, page 99) 9 . Venetian blind brush ( Brush 110 . 9 ,, p icture 9 • page 99) lo. Counter brush (Brush No. 10, picture 9~ page 99) 11. Lamb's ~;ool duster ( Duster No. 11, picture 9, page 99) use •11i th long handle 12. Uphol stery brush (Brush Ho. 12, picture 9, page 99) 13. Forked duster (Duster No. 13, picture 9, p 0e 99) 14 . Plumbep ., s friend 15. Two-gallon galvanized pail 16. Plain cheese cloth and cheese cloth t:Peated with furniture pol ish. c. Supplies 1. }eutral soap (bar) 2. Detergent 3. Liquid ~oap 4. Preparation for cleaning spots on wood1ork and walls 5. Size Jo. l paper baes for sanitary napkins 6. Toilet tissue IV. Cleaning outfit for Bath Room Maid A. Equipment 1. Sheet metal truck (description same as floor maids • truck on page 95) 2 . 'I'h.ree .foot step ladder B. .fand tools l . \!"et mop handl e with knit cloth fillers supplied as needed 2.. Radiator brush ( Brush No . 5, picture 9 , page 99) 3. B th tub brush ( Brush Uo . ~)1c·ture 9 ,, 61 page 99) one on cart, and one on ledge of each bath tub 4 . Comm.ode brus.t ( Brush No. 8, picture 9, page 99) ( Replaced often so that wire to which bristles ~ere attached would not scratch bowl of commode v;hen brl~tlos ivo:r~e down) 5. Counter brush (Brush No. 10, pictur1e 9, page 99) 6. Dust pan 7 . Plu.nber ' s friend 8. Ten inch deck scrub brush (Brush No ., 17, pictu1•e 9, page 99) c. Supplies 1.. Neutral soap (bar) 2., DEJtergent 3. Liquid soap 4. PPeparation for cleaning spots on woodvork and ~alls 5. Kerosene 6. Si ze Po. 1 paper bags 7. Paper to !/els for men ,. s t oilet .room 8 . Toilet tissue Picture 9. Some Hand Tools of the Cleaning OUtfit (l) Pu.sh broom. (2), (3), and (4) Ceilingand wall brushes. (5J Radiator brush. {6) Bath tub brush. (7) Screen brush. ( 8) Commode brush. {9) Venetian blind brush. {10) Co'Uilter brush. (11) Lamb's wool duster. (12) Upholstery brush. (13) Forked duster. (14) 36-inch corri­dor mop. (15) Wedge shape mop. (16) Aero­plane mop. (17) Deck scrub brush. J.00 Care of' i nt erior surfaces was as follows : I . &alls and ceiling s A. Pulled ol ster , casein finish B1~ush t~i th wall anr"' ceiling brush. (Cannot use water on this fini sh. ) B. Sand plaster, painted Spot as necessary .ith neutral soap an,,.~ water and soft cloth, being careful not to rub away paint. c. Smooth pl aster B~ush vfith wall and ceiling brush and wash -v 1th neutral soap and water or Temp Solution where spotted. D. Vitreous tile V' ash with cleaning solution (water, liqui d soap , and kerosene }. E. Unfinishea t~lcs Brush. F. Marble stall partition Wash with mild soap and water, rinse, and dry. (Certain soaps leave a fil.m , and acids scar marble. ) II. 11oors and floor coverings A. Wood 1. Daily care--sweep with soft bristle push 2. Per:i.odica.1--sweep; carefully scrape up any spots, che r.ing gum, or exo·ess wax using putty kn•te and carbon tetraehl9ride; {candle wax removed with fine steel wool and l i u .d wax) clean stubborn spots Vlith gasoline; let dry; rub on paste wax ¥Jit h a soft cloth, let dry 1 to 2 hours; polish with electric floor polisher. ~oom. 3 . Tile 1 . Red quar1"'y--Foye-r a. Dail y--sweep with push broom, mop \Vi th drv mo ­ f.,/. .... .,,... b. Pcriodicnl--sweep, cl ean 1" 1th a s:-nall arnount or 2;asoline in clear water; dry; wax with red paste wax; let st and 1 to 2 hou-ra; burnish with electr ic polisher. 2. ed quarry t i le--kitchen a. Daily--sweap with push bro,om,, and mop with _ot water to which 1/2 cup of liquid soap has been added. (Occasion­ally i t is necessary to use a scrubbing powder to remove grease spots.) b. Per:odical--cl ,an cement joints between til es with a deck scrub brush; scrub tiles clean; dry; t hen seal wit h a sealing compound put on t hi nly with a ~lamb's wool applicator.and polished with electric polishing machine after each coat . 3. Buff quaJ?ry tile i n !Valk-in refri·~erator a . Dai ly-­mop with clear water; dry. b . i'1eekl y and periodical --scrub with hot soap water ; rinse with clear water; dry off. 4. Cerrunic floor til es--dining room a. Daily--sweep with soft bristle ~ush broom• . b. Weekly-·-mop with 1/ 2 cup liqui d soap to 2 gallons of water; dry. (This leaves floor with a sheen. } c. Per iodical--put furnitur e in one end. of room and work in other hal f of room. Scrub with electric s crubber ·nd hot suds made from a neutral soap. RerjLove water with squeegee and pan. Use putty knife on chewi n6 Gtun or sticky spots. Ri nse (1/ 2 cup gasoline to 2 gallons of water) ; remove water with squeegee and and let floor dry over night . ~~hen dry 0 pread liquid wax evenly with mop and let d y 1 or 2 hours. Polish with electric polishing machine. 5. Octagonal bath room tiles-bath and toilet rooms--scrub with cleaning sol ution and detergcntt using deck scrub brush. c. Concrete ilth cement finish--basenient corridors, trur1k-room, etc. 1. Daily--sweep r1ith stiff bristle push broom.­ 2. :~reeKly--Uop with not suds , us ·ng deck scrub brush; rinse with clear water; dry. " 3. Periodical--spread with a thin coat or seal. This :.1ay or may not be polished with elec­tric polisher. D. Sheet rubber laid in concrete sub-floo1"" 1. Daily--111op wi_·th clr:l mop several times . 2. Seasonc..l_and Periodical--dry mop floor ; mop . with clean mop and clear ~ater, using new or fr·e s_1ly laundered mop. Remove chewint· gmn spots with carbon tetrachloride a1d putty knife. Remove ink spots and cigarette burns 1,rith t he fine (Mo. 00} steel wo-ol di pped in liquid wax; :mop with clear water again; dry off; let dry 1 to 2 hours; then polish with electric .fl oor polisher. Some­times on spots where sunl ight has c.::a.used a fungus growth it is necessary to apply 2 and 3 coa~s of wax. (Some types of wax are more satisfactory than others where l:q:;ht has permitted fungus r-;·rowth. ) E. Carpeted f oors 1 . Daily--vacuum. 2. Seas nal--Vacuum and remove pots* with a slie-Jltly dampened cloth or carbon tetr·ac ilor ide. Car•e must be taken to spon :~:e the carioet with, rather than a a.inst~ t~he pile us:l.nf; a strai(Sht and not a rotary motion. Unly a slightl y dampened clotl shoul ~ be used to prevent water reaching the back of the rug a...r1d also, in less ex­pensive ruc..;s , to keep colors from runr..ting. ~ilk, if used carefully and rinsed out immediately1 removes ink spots. So1net ·n.es it is necessary to h ave an expert co~-:.:.e in to shampoo the carpeted floors . F. Miscellaneous surfaces 1. Painted door facin6s, window sills, etc.-­wash a neutral soap nd wa teP or \Ji th Temp Solution; riry t h.oroughly. *Director should be notified in order to assist in planning :iethod of s.pot removal . 2. stained--wipe oi'f wi t h da..111p cloth e.nd dry i rnmedia ely. 3. :Mar ble--wipe off with neutral soap and water; rinse; dry to prevent streaking. 4. Cast iron-•dust with cheese cloth treated with furniture polish .. 5. Elevator and fire doors--wipe off 'Tith damp cloth and dry. Each empl oyee ras res onsible for the care of t he ... cleaning outfit furnished him. 1his affor~ded an oppoptunity for each to have pride carine) for his Oif n outfit. 'I'he employeeo were -a.ur:~ht as a part of t heir routine . to keep their brushes so arran~~~ed in the cleaning closet that the bristles \!Joul ., be upright and protected fro l the strain of the wei_::,ht of tb.e brush on t· e bristles; to keep the vacuum cleaner dusted and empti ed as often as necessary to insure good performance; a...11d to keep carts a."'1d cloaninc:; closet s order·ly and neat. Orderliness was essential for quick,,. efficient wor k ; ca:ro prolonged t "1e life of the equip­ment and tools. A slop sink was provided in each cleaning closet for emptyin~; pails and washing out wet mops. A schedule for t he e_~loyee using the closet and a card indi ­eating the contents of' the closet -.ere thumb-t acked to the dbor of each cleanins closet . Dry mop heads wer·e washed in an electric washing machine by the Bath oom .:aid once a week. These u-ere hung to dry on a. line in the oasement. Because of the vveight of such mop heads and the number used weekly, t,.e great ~est of sending them out to be la.t.mdered was saved and i n a fe 'l months paid 1or the inlfial cost of the el ectric ·~vasning mac1' inc purchased fo·r this purpose. The cleaning -supplies we e carefully chosen. Only a neutral soap was provi ed for cleaning woodwork, etc., and a detergent with a very fine abrasive for cleaning lavGtories and tubs. No supplies hich, even if misused, woul d cause darn.age , were in tho cleanin6 outfit. The employees ere asked to report to the Assist..a:nt Busiress Director all drunages and irregularities observed when they were on duty in the residence hall. By this rneans small repairs and irregularities coulo. be attended to as they occurred. One of' the important phases of the housekeeping was the ca~e of linens. Most of the clean linen and towels were kept ln a storeroom located on the east wlng of seccnd floor. The linen was counted ncl care.fully pl aced on the 0helves pr,ovided so that no ~.rinkles were left in 1t . Three sets (2 ~heets · nd 1 pillo case) of linens were provided f or each bed--one set on the shelf, one set on the bed~ ~na one .sot in the process of' being laundered. 'his was done because, accordin'S to textile experts , the life of the linen is increased when there is a rest pcr.:od bet11een la.und.ryin·~,. and use. nefo1.,e new linen was ut into use it was !!larked oy the laundry wi tl1. the initials of ~-1e dormitory a 1d the year it was put into use--i'or example: .A. L. D.--41.* After con-t.:.nued washinr; the _narks beca.rn.e faded and it was necessary *This st:.rved not only as an identification mark but also as a ~uide as to how long t he linen had been in use. to have the linens remarked , us"ng the original date. ~1e bed linen was used five to six years with this care in l andling. Soiled linen, includ.in[) dinin:_.; 1·oom linen, was taken to tl10 counting room (space in th trunk-room) and sorted-­.for example , sheets were >Ut in one pile · nd. pillow caces in anotr.1.er. 'iiet linen was hung to dry berore countlnc;. 'fhe linen 11as inspecte for stai:t.s arid tears; mendi g vas done ; s talns were reL oved (or 21arked n s taln to be removed" on t 1 1 ~ lau.Yld:ry ticket) before sendin~; out to laundry. Both sl.1.eets and pillo1N case wer~e ch ngod. each week; bed spreads and dresser scaifs once every t~ree weeks . Fresh ba.th and hand towels r1ere placed in the rooms three each week. Sor-1ewhat closely related to linen control ..,llas bed mak­ir g, which war-l done on t v10 half-days of each week. Specific directions for bed m.akin;: were vorked out and '.tiven to the <.....,; 0 maics in writing. 3y followin1::; this definite procedu.re the met.ids gained spe~d and ef.ficlency, and were.able to make . the thirty-: three beds on second and t 1 ;_ird floor in the time allowed on the scher:'ule. Dir·ections given the mai ds for bed n1akin(s e..ppear n t J.e f ollov in ~ page : J2ir~ctions for Eed-I·l.aking (Time 4--5 minutes) Second and rihird Floor Maids work together to '1l&ke beds ~' .. d on second and t hird. Firs·t Floor .;.ir" a i. a ~ and Bath Room. r·~ai work t ogetner first floor Pirs t '' to make student beds. Floor Maid 1nakes beds in directors ' suites on Saturday. l . Get loaded cart 'lt second floor linen closet. 2 . l·Vhen entering student room , take 4 sheets~ 2 pillow cases (2 spreads, if they are to be changed) . Be careful not to wrinkle linens in handllns . Place them in a conveniently near chair. I emove linen and blanl{ets (if in use) from the • ooa:l , pl acing soiled linen on the floor and blankets and stripped pillow on bracket at head of In-a-Dor bed. Be careful not to catch and snag linens on springs o.f bed. 4. Remove pad, fold, and hang across arm while turning mattress. Turn end to end one week; turn side to • 1 ·-y t -k sic...e t...ie nex wee • 5. Replace pad on bed (change if soiled) . 6. Place bottom sheet, tuck under mattress tizhtly at head of bed. Tuck sheet in at bottom, miter corners , and stretch ti0htly alon,s sides to insure a smooth bed. 7. Place top sheet, with wide hem at the head of the t bed, right side down,, leaving 8 to 11 inches to turn back over the top of ;)lanl{ets P...nd spread. 8. Fluff each bl anket by shakin; and place -n bed 8 inches from 1 ead of bed. 9. Pl ace spread on bad, fol d top sheet back over covers, and tuck all in at the foot of the bed. 1ii ter cor­ners and ·tuck bedding along the sides smoothl y. 10. Place pillow on the bed; punch it in side wise to f l uff' or aers:te the pillow~ t hen pull on case (is l Arger than pillow; slides on easil y). F1old ex ­cess of case neatly over and place pi llow at head of bed. 11. When pl acing soiled linen on the cart , sepa .">ate sheets, pillow cases, and spreaas. 12. Making a bed requires 4 or 5 minutes--dependine; on the skill of tle worker. Laundry \:Va s sent out and retu1")ned to the residence hall according t o t he following schedule : " Victory~~Laund.ry Sche dule Ali ce Littlefield Dormitory 1£0 J o Out To Be Hetur·ned Towels, face and Tuesday 9 a.m. bath TlTLlrsday 9· a .m. Fr~iday 9 a.m. Sati.urday 9 a.m .• Monday 9 a.. m. Dish towels and Daily 9 a . m. Next day 9 a.m. Apparel except i~o,,,..-ay 9 a 1~1• Tabl~ :r.-Japkins Saturday 9 a.m. .J.Jl J...t J... . ... i Sheets Wednesday 9 a.m. Saturday 9 a.m. Pillow Cases Friday 9 a.. m. :Monday 9 a. rn.• Spreads Dresser Scarfs Saturday 9 a.m. Tuesday 9 a.m. 11r ... Table Cloths J:i1ona.ay 9 a . m. Vlednesday 9 a.m. l ~t:ecL't"lesday 9 a. m.. Friday 9 a.m. Fr iday 9 a.m. Saturday 9 a.m. *This schedule put into effect June, 1942. SI?ecial Instruction for Preparing Solutions , Cloths, etc.t Used in Cleaning 1. Cleaning solution for cleaninc bath end toilet rooms : 6 quarts hot water l tablespoon liquid soap l tablespoon kerosene 2. Solution for cleaning spots on woodwork and walls: l cup Temp 1 gallon \varm wate1,, (Apply with sponse rubbing in one direction only. Rinse with clear water , and dry. Use paste as it comes from can on a stubborn spot or on an ink spot. ) 3. Soap solution: Shave soap into hot water; stir to make t hick suds . (Never leave bar of soap floating in bucket of water so that soap will dissolve uselessly. ) 4. Cheese cloth treat ed with furniture polish: C t 21 inch lengths from a bolt of cheese cloth. Treat lightly with furniture polish. Place in jars or cans with tight lid and let stand several days until polish is uniformly distributed through cloth. Wash cloths after use and retreat as needed~ 113 keeping the supply ready ahead. of requirements . 5. Shampoo for carpets, lampshades; and sofas, etc. Shave two 4 1/2 ounce cakes of a neutral white soap into 5 ~allons of boiling water. Stir daily until conr;eal ed.. Wnip with egg beater; use dry suds for cleaning. 6. Solution for removing stains from china : Dissolve 2 pounds of' China Dip to each gallon of boil ing water in a s tone crock. Stir t horoughly until completely dissolved. Soak clean ch.:.na in solution about five minutes~ Bad stains :must oe rubbed with soft cloth brush. This solution can be used several times bS it will remain potent 2 or 3 months. Be suer to use rubber gloves in handling dishes in the solution to protect hands. 7. Di:rlections for cleanin0 unfinished maple table top: 1 oz. oxalic acid dissolved in 1 pt. water. Apply to table top ~ith brush and allow to dry. ,:hen thor)oughly dry, rub surface smooth with steol wool. Wash top thoroughly with water in which bal-r­ing soda has boen dissolved. Caution: xalic acid is poisonous so shoul d be handled with care and should be washed off table. 114 Directions for Cleaning baefore Openinb of School 1. ~indows and screens These are washed by professional window vashers. It is especlally necessary to see that good work is done and that screens are handled carefully. Screens should be lowered slo ly (to prevent bend­ing by falling ) oy a rope tied around t he screen (no hooks used which tear screen wire) ; leaned against builcing directly beneath window to which screen belon?s; screens not to be l eaned against tr·ees or shrubs. Keep windows closed as much as possibl e while screens are off because of flies and mosquitos . Window washer· must l eave rooms in order after washin0 windows. It is necessary to see that they do not spill water, nor mar w".ndow sill by standing on it with shoes on. 2 . Social rooms Walls and callings brushed. Light fixtures wiped and dusted. Hangings and curtains vacuumed (Electrolux :nachine) . Uphol stered furniture vacuum.ed (Electrolux mach ine) . Rugs vacuumed. Fl oors waxed and polished. Furniture cleaned and polished with cheese cloth treated with furniture polish . 3. Social and .Business Directors ' suites These are given general cleaning. 4. Store and supply l?ooms These are glven t horough cleaning and straighten­ing. 5. Corr idors and stairways Walls and ceilinzs brushed and walls spot cleaned. Woodwork washec .• Floors a.nd stairs waxed and polished. Stairway rails, vlndows , blinds , etc., 1;viped clean. 6. Student rooms · Vacuum and roll rugs. Brush ceilin5 and brush and spot -wash walls. Closets: brush walls, "Yash sh elves and woodwork, polish doors, vacutun mattresses and pillows (I~lectrolux machine) . Wipe bed springs with cloth treated with furniture polish. Clean radiators. Wipe light globes \li t h damp cloth; r emove dome shades and wash. Remove drawers fr~om desk and chest of drawers; wash and dry. Wash furniture with damp cloth and dry carefully; then polish with cheese cloth treated with furniture polish . 116 Wipe woodvork and transoms with damp cloth; dry. Clean pipes; clean lavatory; and 1ash medicin..... cabinet and shelves. Brush s crcens; wipe windov1 "'voodwork, sills, and Venetian blinds with d p cloth. Wash and polish mirror. Dust back of rrd.rror• Poli1h·switch plates. Wash and dry trash baskets. See the-·t 2 60-watt 0lobes e.nd 2 25-watt ·globes• 2 clean room t urnbl ers and 2 light weight blankets are in eac.P.. room. ~:g;~ tray ii' requested.• · Plaee ru , stra r_;ht on floor and vacuum again. Check rooms c·e,refu.lly for any needed repairs•. Floors will be waxed by House Porter after room is cleaned. Linens.are put on two days before doruitory opens for occupancy. Followin.7 amount of linen is issued to each room: 4 sheets 2 pillow cases 2 bed pads 2 spreads 2 bath towols 2 hand t.awel.s 1 dresser scarf 7. Bath and toilet rooms Brush ceiling , wash walls , and scrub floors. Cl ean fixtures . Fill paper towel, paper bag, and toilet tissue con­tainers. Replace burned out light globes (10-watt) . Polish door and switch plates. 8 . ining room Scrub and ax floors. Wipe furniture with damp cloth. Polish with cheese cloth treated with furniture polish. Scrape chewing gum fr·om underneath chairs and tables. Repl ace missing gliders on chairs. Sand carefully with (No. 00) sandpaper roubh corners of dinin7 room chairs and cover over 1Ni th liquid furniture wax. Any that need further repair, put on repair list. 9 . Kitchen Cl ean refrigerators. Clean shel ves and cupboards. Clean equ:i.prnent. wVash glassware . Scrub chi na ~ith China-Dip ana wash. Polish silverware and vash. Order food supplies. Schedule for Openin~> ..of ~chool Arrival of t he s t udents br>ou,_,.ht a busy day and, if well pl anned, a pl easant one.. ":'he following schedule took care of the rush of the opening day (Usually Sunda.r ): Tine of m als: Breakfast served (To staff and employe~s } 7: 30 a.m. Dinner served (To staff and employees) 12:30 a.m. Supper served ( ~ro staff and employees) 5: 30-6: 00 p.m. Empl oyees: Fry Cook ! 1 Head Cook ! Prepare breakfast and stay until Second Cook! 1 after noon meal . Baker t Salad Girl Cl ean apartments in morning nd help i n kitchen until a.fter noon meal . Oth r empl oyees come at 1:30 p .m. Stay as long as nee~ed. First Floor r.rald Stay on first , to assist wi-th bags, unl ock doors , and ans ~1er questions. Second Floor Maid Stay on second to.assist with bags, unlock doors , and answer questions . Third Floor Maid Stay on th.rd to assist vith bags, unlock doors, and answer questions. Bath Room \!aid Run the elevator. Dining Room h~aid Come to fix supper tr·ays for sta.ff'~ etc. Parlor fr aid Answer front door, and assist as needed. Help wlth l u ('j'g,., ,,.et":> ' Cl. ['.;> • House .1. orter Help with lug6a ?·a . Kitchen Porter rlelp !Vi t h luT'ra ,·:r e06 b and assist in kitchen if necessary at supper time. As the first winter days began, the sum.mer curtains and draper~ies v1er,e taken down and repl aced with winter ones , and the sl ip covers rvere remo ed. The gl ass cur tains and slip covers were utored in boxes label ed with tne name of t he room in w_ ich they belon~1ed; the draperies were hung for storage over a rack in second floor and first f l oor east linen rooms. frhe day before the workman from the decorators arrived to hant? the curtains and drs.peries, the raaids pressed all gl ass curtains and hung them over wooden laundry 1 • t' .1.. rac~s 6 roup1n6 ne~ as ~o room. These racks could be car­ried to the room in wnich the curtains were to be hung, and tho decorato1.,' s wor1nna.n coul d take them directly from the rack. If any gl ass curtains needed replac ing, the worn cu~r­tains lJ ere put in a box, labeled, and sent to the Bi..: siness Office for Residence Halls to be used as patterns by t he decorators or as a basis for specifications for ner ones. This eliminated any posaibility of beln~:s without these cur­tains when tle time c e to rehang · t hem. Stu ents may remain in the residence hall durin~ the holidays, the number stayint:; depending on vhether or not The University of' Toxa<:! team nlays the 1fuanksgiving f'oot­ba.11 gmrre in Austin. Empl oyee sched· l es vary; the followlng will serve as a pattern: Parlor Ya.id : Usunl daily duties plus : 1. Vacuum upholstered fu1,niture, tapestry, and hang­ings (Electrolux m chine) . 2. Pdlish furriture. 3 . Dust door and ~indo led3es , polish woodwork (especially doors ). 4. Clean kitchenette cabinets and s11t:;lves; wa sh dishes; and put kitchenette in order. House Porter: Usual dail y duties plus: 1. ~ush walls and ceilings in social and public rooms on first floor. 2 . V/ipe light f ixturies w... th damp cloth. 3. ·:·ax floors in soc;ial rooms if necessary. ,4. Remove chewing gun1, spots,. etc. ; scrub with scrub­bing machine; vax, and polish dining roon floor. 5. Clsan and straighten in trunk-room. Floor }f aids : First Floor ~aid: 1. Give apartments ~nd c·uest room ~seneral clen_nin0 -­closets, etc. 2 . Cleu..n kitchenettes,. laundryettes , and study halls.. 3. Clean closets and give student rooms weekly clean­ing. 4 . Brush corridor CE)iling s fi.nd walls. Wipe v1ood1:1ork. 5. ·~·, ipe corrldor li1__)1ts. Second and 1hird Floor Ea~ds : 1. q1ve staff rooms on second and third floors general cleaning . 2. Brush corridor walls and wipe woodwork. 3. ~ipe corridor li~its. 4. Glean closets and give _weekly cleaning to rooms. 5. Clean kitchenettes , l aundrye.ttes , a.nd study hal s. Bath Hoom Maid: Usual daily cleaning plus. l~ Scrub each floor with cleaninz solution .-nd detur­gent usin0 deck scrub brush. Put Sani-.ttlush in each toilet Hrd l et stand several hours before cleaning. 2. Do 0 eneral c.i..ea:.11inB in bath 1... ooms in Social Director 's apartment , guest room, and in men 's rooni. e''ash walls , etc. 3. Go over dinin6 roo:1 g i1..ls • smocks , mending tea.rs , sewing on buttons, etc. itch.en Force: Give kitchen general cleaning. 1. Polish silver. 2. Cl ean shel ves and cupboards. 3. v,·ash refrigerators wlth soda and hot suds; rinse; dry.• 4. Cl ean equipment. 5. Brush walls , ce:tlln~s , ipes , and s ot-clea.'rl Y1alls . Dishwasher and Fry Cook: 1 . Clean dish machine ,. usin=> muriatic acid. 2. Clean stove~ canopy, and pot rack. 3. Clean kitchen :floor, pouring hot 1ater t hrou.:;h drains. 4. ~Jash walls at base. 5. Help wax dining room f loor . 6. Help wash and polish din·ng room f'urniture . ?. Clean basement corridor . Use el ectric scrubbing .achine . 8 .. Give storeroom tho1~otgh cleaning. 9 . Clean outside 6 rease traps. Dining Room Maid: -Wash nd pol ish dining room f urnitur e . Kitchen em loyees off at 3 o ' clock Thanksgiving afternoon , as on Sunday. Two come back to fix supper trays. Chr,istr:1as Holiday Sche :ule l!o afternoons off durin.:...; week recedlng or follo\:lng .. lJnlversity holidays~ but tide was added to the em1Jloyees t " Ch-rist.1ias vacation (officially 4 days ) ·~:. University classes over at 5:00 p. rn. Evening ;~103al served to staff only. Day follov1in0· close of dormitory-"".'usually iay preceding emp loyees ,. vacation--all e·mployees l e ave at 3:00 . 1. Christ.mas trees and decorations to.ken down, 2. Ornarnents packed and stored. 3. Beds ~tri~ped. 4. Linen prepared for laundry. All employees repor?t after Christ.i:nas for work on Decernber ·~· No. breakfast served to employees t he day • they report £or work. Hours during tir!e University is closed: 8 :00 a.m. to 5:00 p.m. Meal hours : (for staff and employees) Breakfast 7:30 a.m. Lunch 12:30 a . m. Dinner 5:00 p. rn. General cleaning in house, din:ng room,. nnd kitchen after Christmas. " D t . th t . h 1 • ~ ' . .... a es vary w:i. i me .1.0 i u. ~YS oeg:i..n. 126 1 . Wax corridors and traffic lanes in student rooms ; socis l rooms ; and dinin3 roorn. 2 . Clear1 rooms , co1~Pidors , stairs, closets , and linen s to:rerooms . 3. Clean kitchen. 4. Clean food storeroom; take food storeroom inventory by January 1st.. Day dormitory opens : All employees off morning of opening day (if Sunday) . El~ployeea working opening afternoon Parlor Maid reports for duty at 2:00 p.m. One operator comes for duty at 2:00 p.m~ Salad Maid comes at 2:00 p.m. House .carter comes at 2:00 p. m.., helps rith tr·unks, etc. Yard Itan corn.es at 2:00 p.m., helps vrith trururs, etc. second Cook comes at 2 :00 p •. m. to get dinner• ..,erve t rays to staff. All employees re..:iume regul ar schedule on day fol.lowing opening day. First meal for students is breakfast hloneay if openinG day fall s on Sund·J· Easter Holidal ~chedule Students may stay in t 1 1c residence hall durin·; the ~olidays; hovever, very fev remain and the employees cnn spend most of the time in cleaning. Usually by Easter time the cold weather has subsided and the wirlter draperies and curtains can be taken do m and replaced by summer ones and summer slip covers can be put on. If it were necessary to replace any worn winter curtains, they were put into a box, labeled, and sent to the Business Office for Residence Halls. No afternoons off during t he week preceding or follow­ing the holidays, but a whole day off is assigned e ch employed. During holidays : Days off vary, but the following list will serve as a pattern: Bath Room 1tiaid Sunday Head Cook Friday Assistant Cook Saturday Salad 1/iaid Sunday Salad Helper Sat1..irday Cook ' s Helper Sunday Dining Room Me.id Sun,ay Third Floor kaid Saturday Secon Floor Maid Sun"ay First Ploor !\.aid Saturday Fry Cook Friday Dishwasher Saturday House Porter Sunday Parlor I'.ziaid Sunday aardner Saturday and Sunday a.fternoon off Assistant Gardner Saturday and Sunday afternoon off Telephone Operators Time as usual except do not overlap hours . Close board at 8:00 at night. Kl tchen s t.aff work as usual except the Fry Cook and the Dishwasher w:Lo work straigh t shift 1rhursday, F1rida r, o.nd Saturday in order) to have time for extra cleaning. Ploor) Ealds and Bath Room tiiaid will 11ork 8 : 00 to 5 :00 1 nux~s"'~-ay~ Friday, and Saturday. Periodical Cleaning Sch~dule for "'eek Preceding E~~te'.\ Uni ver~iity holi~rere empcied and saved durin~; t he year. The essential records kept ln the housekeeping division, besides the v&rious schedules, d i1..,ection sheets, 'nd check llsts , 1ere : 1 . Laundry tablet·-listing l aundry sent out each day. 2. Potebook--to be used as a day book for entering important data and to contain, in addition. sec­tions for tL.e following: a. List of articl es loaned by the residence hall or borrowed from one of the other bull ings with dates borrowed and returned. b.. iJam-es of employees with up-to-date addi~esses ana telephone numbers. e. Names of trades people with telephone nmnbers (pllli~bers , electricians, etc. ) and University people to call in case of various emergencies. 3. File--of in te1-iic:.l on operation and maintenance of equipment . 4. File--of replacanents for current year and previous years. 5. File--of room da.rna~es, and of repairs t:nade in cur­rent and previous years.• Food Service The most important administrative duties of the food service unit were: I. Menu Planning A. Factors influencing planning B. Test of adequacy of menus c. Some r ul es for menu planning D. Mea l hours E. Popul ar and unpopular menu items F. Method of planning and form used in which to write menus II. Employee supervision and employee schedules III • Food Preparation A. Ordering of food supplies B. Acceptance of deliveries c. I ssuing from storeroom D. Recipes, directions for rood preparation, and meat charts E. Tasting of food IV. Food Service A. Appearance of service di shes before and during service B. Supervi sion of waitresses and instructions for serving C. Use or disposal of left overs v. Menu Cost Records VI. Inventories VII. Other Records and Special Directions Some of the f actors affecting t he menu planning for this residence hall were: 1. The nutritional requirements of the students 2. The budget, which provided a certain allotment for r aw food 3, The fact that . the same people ate three meals a day,in the same place 4. The age and sex of residents 5. The season of year 6. The likes and dislikes of the residents 7. The regional habits of the f amilies represented 8. The foods available A dietary study of the menus for a week showed that the menu.s were nutritionally adequate~~. The students ' at­titude toward the food and their enjoyment of it was another indication as to whether it was well pl anned and met the needs of the group. By suggestion and repetition of items some food prejudices -vere overcome: for example, liver at the first of 1941, a very unpopular main dish, became by the end of the school year a well-liked item. This was also true of bre·ad made with the Whole-gr ain wheat. *Dietary study made by Cleo Arnett. A few rules were kept in mind in planning menus: ( 1) Serve no t wo strong flavored vegetables at one meal. (2) Serve the generally unpopular vegetables infrequently. (3) Introduce new items slowly and i n combination with well-liked di shes. ( 4) Vary ways of serving the s ame di sh (e.g ., potatoes) so as to give variety. {5) Use interesting and edible garnishes to make the food attractive. (6) Use foods in season. ( '7) Have enough variety to give every appetite an op­portunity for some food especially liked. (8) Avoid using the same things on the s ame day of week or avoid regular repetition of the same combina­tions of food. (9) Avoid det"initely unpopular dishes with no particular nutritional value. The meal hours during the long term, a brief outline of the menu, and the style of service follow: Breakfast--served buffet style Neek days: 7:15 to 8:45 a . m. SWldays: 8 :00 to 9:30 a . m. Menu consisted of: 2 fruits {l a citrus fruit) 2 dry cereals 1 cooked cereal l main dish--e. g., eggs, bacon, hot cakes toast--butter preserves, jelly or other svveet as honey coffee, milk hot chocolate occasionally On Sunday: waffles or fancy sweet rolls as main dish Lunoh--served seated, family style Week days: 1:10 p. m. Menu consisted of: 1 main (protein} dish (sometimes a left-over) 2 vegetables 1 salad or relishes sometimes fancy hot breads butter a. dessert or a sweet of some kind milk (dependent on weather, other beverages, such as iced tea, hot chocolate, iced chocolate , iced coffee, or fruit juice drinks) Dinner--served seated, family style Week days: 6:10 p. m. Sunday: 1:00 p. m. (Instead of a meal on Sunday night fruit and cookies or candy was placed in each post office box after dinner Sunday. ·.. special effort ·as made to provide an interest­ 1 ing meal on Sunday. first course was added to .. the regul ar noon dinner menu and an extra good meat di sh and dessert served.) Menu consisted of: 2 vegetables l salad or relish hot brea --butter l dessert milk and sometim.es another beverage such as coffee during examination week A few dishes were served as a matter of tradition, turkey at Thanksgiving, goose at Christmas, and watermelon after June nineteenth*. Fish was served once on each Friday. A few of the menu items found most popular at . the resi ­dence hall were: hot breads, jellies, pickles, ice cream., pie, and chocolate served in any form or f e_shion. The de­cidedly unpopular dishes were: creamed eggs, turnips, greens , and baked beans other than ranch style beans. Menus were planned by the week. This was done: (l) be­cause the meat orders were placed on 'rhursday for the follow­ing week (2) to allow time for consideration of the menus (3) to make changes so that the best possible menu would result. *An old Southern custom which leaves the watermelon to the colored folks until after June nineteenth. As a matter of ·raot, watermelons usually are not at their best until after this date. Items not available and left-overs made daily changes of the menu necessary. The prices of ~rishables for the week were files on each Monday in the Business Office of Residence Halls. A copy of these prices on form 2, Appendix, page ' was helpful in me nu making as it showed what fresh fruits and vegetables were on the market and the prices. The assistant director found the following blank, because it helped to eliminate repetition, especially useful in whioh to write the week's menus. BLANK FOR MENUS The greater part of the time spent by the assistant business director in the housekeeping unit was used in check­ing the employees' work after completion, but most of the time spent in t he food service unit wa.s used in direction of employees during the working period. Thi s was true beeause the work here was of a less routine nature and gui dance was needed in preparation of new dishes, in the use of left-overs , the elimination of W'3.ste, methods o:f prepa r ation, and in keeping every d:ivision moving so that the all was in readiness for the meal hour. Kitchens necessarily show some disorder during prepara­tion but it was nec,essary for the director to teach the em­ployees to keep their working surfaces and the floor free of trash and unessential things so that at all times the ap­pearance presented by the kitchen was one or working orderli­ ness and cleanliness. I t vras expedient to have ready to present to the em­ ployees on t he day before a menu was to be prepared: (1) the menu, and (2) an explanation of how each item was to be pre­pared and served. This gave the employees confidence to proceed , knowing exactly what they ware t o have and how it was to be prepared, and avoided confusion and slowing down on the day of preparation. When a new recipe was to be tried ,, the :production manager stayed with the employee to insure the following of the recipe, to answer questions, or help make decisions, and to aid in any way necessary the working out of the new recipe--( in some cases recipes had to be altered to fit the particular amount or method used.) This policy eliminated many failures when new recipes were tried, gave t he workers confidence, and helped to standardize recipes for the use of the residence hall. Schedules giving duties for the kitchen employees were made and posted on the kitchen bulletin board. A schedule sho ing what two maids served staff trays eaoh Sunday night was also posted. It was not possible to include all duties assigned the kitchen employees as the activities varied from day to day, but the long se_ssion schedules which follow give a skeleton outline of hours, time off, and duties of the kitchen employees and of the house employees who assisted with kitchen and dining room work. Title Hours Duties Head Cook Breakfast befor~e 8 :30 Roast meats. Prepare 3/ 4 ho1r for 2 meals vegetables. Clean steam Daily: 8 : 30--1: 55 tabla, shelves, nnd 3 :15--7:20 cupboards. Tuesd y 8 : 30--1:30 Sunday 8:30--2 :15 Assistant Breakfast bJ.fore 8:30 Cook 3/ 4 hour for 2 meals Daily: ·Jir, d .e • Sun. 8:30--1: 55 3:15--?:20 8 : 30--1:30 8 :30--2:15 Assist cook. Dry dish­es , clean shel ves, cup­boards , 'nd stemn t able. ------------~--~--~-----------~----------~-----------------~ Kitchen Breakfast on duty Ni aid 1 hour for 3 meals Daily: 7: 00--9 :10 12.15--7:20 T~.1.urs . 7:00--2:00 Sun. 7:45­-2:15 Serve breakfast. Keep silver polished. Assist with dishwashing. i' ait tables. Assist cooks with food preparation. 'I'i tle Hours Duties Sal ad Breakfast on duty i~aid 1 hour for 3 :aeals Daily: 6: 45--1:45 5: 05--7:20 Fri. 6:45--1:30 Sun. 7:30--2:15 Make sal ads and d1")ess ­ings . Assist uith 1 f t ..f •. .l. b,reaK as • ~ai~ on staff tabl e. Serve trays and prepare fruit and ice for apartments. Cloan sal ad unit , pantry, and small i ce box•. Sal ad Breakfast on duty Helper l hour for 3 meals Daily: 7:00--2 :15 5 :00--7 :15 Fri. 7: 00--1:30 Sun. 7:45--2:15 As sist in kitchen .jith sal ads. Serve break­fast . ~ifait on table lunch and dinner. ;.:ash up salad bo l s and pan u 0 ed. Assist ~henever and wherever neeaed. Baker 2/ 3 time Breakfast before 8 :00 25 mi nutes for 1 meal Bake br ead, pastry and dess erts. Gleen baker ' s Daily: 8 :00--2 :00 40 hours a week Sun.--as needed unit. Keep shelves and pans clean. Care fol'> electric mixer. ( 4 a.m. Sunday, every other if rolls ser v,d for breakf'a~t. ) ------------------------------...------------~~--------------------­ Title Hours Duties Breakrast before 8 : 30 Assist baker. Make Assistar1t 3/ 4 hour f'o1") 2 meals desserts and baking goods Dail y : 8 : 30--3:15 as assigned. Help keep 4 : 30--7 :15 baker ' s unit clean. F'ri. 8 :30--1:30 Serve desserts and , ot Sun. 8 : 30--2 :15 bread. Dry dishes and help viher.ever needed•. Dinino-Breakfast before 8:30 Set up dining roo111 o Room 3/ 4 hour for 2 meals tables. ~ait on dining Maid Daily: 8: 30--3: 25 room girls. Set up and 4 • 4 vc;,--7 •,~.....,?O' care for white employees • •. 0("lat •.• 8: 30-,-l: 30 ~ining table. Fill in Sun. 8: 30--2:15 where needed ir: kitchen. Wait tables vrhen needed. Make sandwiches Sunday a. m. for staff trays and employees ' paper bags . Title Hours Duties First Breakfast before 8 :00 Floor 3/4 hour for 2 mes.ls Ma.id Daily: a:oo--5:00 Thurs. 8:00••1:30 Sun. 8:15--2:15 Help put food on employees t· table. Serve lunch only. Dry dishes or do anything needed for as long as scheduled in l!itehen. Help set table.a for Sunday dinner. Woi~k in kitchen when not. ne.eded on floors. Seeond Br ·eakfast before 8:00 Floor 3/4 hour for 2. meals Me.id Daily: 8:00-•3:25 5:1.5--7:20 Mon. 8:00--1:30 sun. 8:15-··2 ,;15 Help put food o~ employees' table. Serve lunch and dlnner. Set up dining tables at night for breakfast. Dry dishes or do any­thing needed !'or a.s long as s,chedul.ed in kitchen. Help set tables .for Sunday dinner. Work in kitchen wh~n not needed on floors. Title Hours Duties Third Break.fast befox•e 8 : 00 Same as Second Floor Floor 3/4 hour for 2 meals Maid. Daily: a:oo--3:25 5:15---7.: 20 Tues. 8 :00-- 1:30 Sun. 8:15.-·-2:15 Bath Breakfast before 8:00 Sarne as Second Floor Room 3/4 hour for 2 meals Maid. Maid Daily: &ed. Sun. 8 :00--3:25 5:15--7:20 8 :00--1:30 8.:15--2:15 Tit_l .e Hours Duties Bread.fast Breakfast on luty . Cook,. l hour f or 3 meals {Fry Cook) Daily: 6;45--3:25 and Porter 5:30--7:20 60 hours a week Mon. 6145--2:00 Sun,. 7 : 30--2:15 Cook breakfast. Gut meat . Fry meat. Mak e· ice cream. Put. away perishables when deli­vered. ash pots a.rid pans. Help with dish­washing. RespQnsible for daily c.are.o:f: cof­fee tabl e and urns; ice cream packer and r·efri­geration room; stoves. sinks, steamer, food chopper, potato peeler, outside drain. W~ekl:y care or: Tuesda.y: ea.i.Y}opy and wal .1.s . ( Oftener if needed. ) Wednesday: walls emp1oy­ees 1 dining room,. etc. Thursday: sinks and drains. F'rid.ay: shelves and cabinets. Saturday: refrigerator and steamer. Title Hours Duties :ibC:All jS , · e·rc~ It '!i e;b •~• ~ :ti Kitchen Porter eakfa.s·t on duty 1 hour for 3 meals 5:30--?:20 60 hours per veek Sat. 6:45--2:00 Wash dishes ., Care for dish machine and table. sweep dining room daily and mop once a week as needed. Sweep and :mop kitchen daily and pour a gallon of hot water throuc)'l each floor drain.. Clean refri•' gerator, dish machine unit, walls,. etc. as needed. onda.y: start .E clea.nin0 walls. Other porter finishes Tuesday. Tuesday: mop dining room floor if needed. Clean. r efrigerator,, back of co·rners. ·vednesda.y: dish shelves, top of cabi­nets. '11hursday.: clean and ·polish dining r)oom doors... Friday:· mop din­ing room floor. Help clean cabinets~ etc., with steam. Title Hours Duties House Breakfast before 8 :00 Porter 3/4 hour for 2 meals 60 hours per 1eek · Wed. 8 :00­-2:00 Sun. 8 :30--2:15 Carry trays of soiled dishes from dining room at noon and nigh t ,. S\ve.ep kltchen and hel p clean up at night-­trash,. etc.. s et up warmer and toaster in dining room f or. breakfast. In the food preparation unit the first consideration was ordering and having on hand the necessary supplies--staple groceries, perishable foods, and paper goods. Orders were made up on the order form (Form 3, Appendix, pa.ge238) and sent to t he Business Office of Residence Halls. Orders were classified as: daily orders, sent to t he business office by 10:00 a. m. on the day preceding delivery; weekly vmolesale order s sent to the business offioe by 10:00 a . m. on Wednesdays; and annual orders for canned goods (a51) sent to the Business Office of residence Halls in May for the following year. The daily orders were for such foods as fresh .fruits and vegetables, eggs, fi sh , some meats, poultry, etc. On the ~vednesday daily order, the yeast was ordered for t he week, e.g.: yeast, 4 lbs.--Thursday yeast, 6 lbs.--Monday During oitrus fruit season in Texas, the gr apefruit and orange order s for t he week were put on the daily order for Monday. Ice was deliver ed daily and number of pounds needed was ordered at the time of delivery. This delivery was checked to see t hat the weight agreed with t he tickets given. The dairy called about 7:30 a . m. for the daily milk order which was delivered at about 9:30 a. m. The Wholesale orders included.: I. Staple order--The following list will serve as a checkl1st for stanl es ordered on the weekly v~nole­sale order: A. Mi scellaneous groceries 1. Coffee--drip grind and percolator grind 2 . Flour--enriched ~ite, whole grain of wheat, rye, cake, etc, 3. Cornmeal 4. Sugar--granulated white, brovvn, powdered, oube 5. Dried beans and peas and other legumes 6. Sa.lad oil 7. Salt--i ce oream, t able, cooking 8 . Chocolate and cocoa 9. Tea bags--indivi dual and 2 gallon size 10. Extraots--vanilla, lemon, almond, etc. 11. Food coloring 12. Marshmallows 13. Dried fruit--prunes, peaches, apricots, r a isins , eurrants, eto.. 14. Candi ed fruits--oherries, pineapple, citron, orange peel, eto. 15. Worchestershire sauce 16. Grapejuice--purple and Catawba 17. Gingerale--pint and quart size 18. l?epper--white and black 19. Paprika 20. Chili pm'der 21. Cloves--~~ole and ground 22 . Cinnamon--ground and sticks 23. Gi nger 24. Allspice 25. Seeds--Carawa.y, poppy, sesame, etc. 26. Vinegar 27. Cocoanut 28. Cream of tartar 29. Soda 30. Nuts--pecans, almonds, English walnuts 31. Syrup--maple, cane, Karo 32. ~,~olasses 33. Gelatin 34. Jello 35. Mustard--dry and prepar ed 36. Breakfast cereals to cook--rolled oats, Ralston, Cream of ii''iheat, Farina, Pettijohn' s, etc. 37. Dry cereals---J2ost Toasties, Bran Flakes, Krumble.s, Puffed Rice, Puffed Wheat, Kix, All Bran, Rice Krispies, Grape Nuts, Shredded ~·heat, Shredded Ralston, etc. 38. Cereal :products--rice , grits, barley, macaroni, spaghetti, egg noodles, tapioca , etc. 160 39. Cornstarch 40. Soup--vegetable, tomato, ehieken, etc. 41. Matches B. Cracker and candy order 1. Cheese Ritz 2.. Ritz 3. Saltine eraokers 4. Graham crackers 5. Ghooolate covered gr aham crackers 6. Triscuits 7. Vanilla wafers 8. 16 dozen pa·ckages of cookies) ) or )For Sunday night ) 16 dozen candy bars ) C. Faper orders--inolude all kinds of paper used in the dormitory (except in the office) 1. Toilet paper-...:folded 2. Toilet paper--rolls (staff houses} 3. Brovvn pa.per·--rolls 4. Delicatessen paper 5. Brown paper bags--no. 4 6. Brown paper bags--no. l '!. Paper towels 8. Paper napkins 9. :Paper plates 10. Paper spoons 161 11. Straws 12. Paper cups II. Meat order--Inolude the article o:f food (meats, bac,on , cheeses,. butter, oleomargarine, shortening, and dieh­washing powder as this l atter comes from a packing house), the amounts needed" and the day delivery is desired; for example: 35 pounds pig liver (Monday) 4 3-pound cream cheese (Tuesday) 45 pounds sirloin butts (Tuesday} 4 14-to lo-pound hams {'iednesday) 1 round 1 ifisa onsin cheese (Wednesday) 1 cs. oleomargarine (:'/edne sday) 40 pounds veal cutlets (Thursday) 24 pounds baoon (Thursday) 325-pound barrel dishwashing powder (Thursday} 45 pounds veal tenders (Saturday) 1 cs. butter (Saturday) 1 cs. butter (Monday) l cs. butter (Tuesday) 1 cs. butter (Thursday) III. Hous,ehold supply order--The followi.ng v~ill serve as a check list: A. Cleaning supplies 1. Detergent 2 . 6.oa.p--large and gu est size 3. Liquid soap for cleaning and for men's room 4. Silver polish 5. Sani-Flush 5. Wet mo:p -heads--16 ounce 7. Cheese cloth 8. Brooms B. J1f.iscellaneous small artiales 1. Fu ses 2 • . Sewing -machine needles 3. Light globes The amounts to be ordered differed slightly according to such f actors a s season, appetite of the students, and number of students away from the dormitory for special holidays and ileek-end trips. Usually a.mounts were ordered sufficient to serve one-hundred and seventy-five students , staff, and em­ployees. The order should state definite amounts and brief specifications, such as: 1 ,bushel (113' s ) Winesap apples, 200 white squash (for baking) , eto. The following list is not a complete list of fresh food_s but it -vvill serve as a basis for ordering the listed items and similar fresh foods. Meat Junounts Ordered to Serve 175 . ... ·-­ Beef: 65 lbs. short ribs 40 lbs. flank steak (Swiss or smothered) 24 l i i nch thick round steaks (Swiss) 45 lbs. sirloin butts for roast 50 lbs . boneless stew meat for meat pie or Shephard's Pie 45 lbs. chili meat 45 lbs. ground meat for hamburgers 35 lbs. ground meat for meat loaf 40 lbs. ground meat for bacon rosettes 25 lbs. ground meat for meat balls 35 lbs. ground meat for stuffed peppers Veal: 40 lbs. veal outlets 45 lbs. veal tenders 200 individual veal chops (cut 3 to a pound) :Pork: 40 lbs. pork sausage {lunch) 200 individual pork chops 24 lbs. bacon once a week 60 lbs. fresh pork roasts 4 14-lb. to 16-lb. hams Sea Foods: 4 gals. oysters 70 l bs . red snapper 45 lbs . shrimp 80 lbs. trout 75 lbs. red fish 26 lbs. crab (frozen) 45 lbs. haddock l?oul try: 55 213 lb. chickens for Maryland Chicken 150 lbs. hens for roasting (designate for roasting} "1 1 55 24-22 lb. fryers 90 broilers (i to eaoh person) 150 lbs. heavy hens for chicken loaf or chicken pie 150 lbs . 14-lb to lo-lb. turkeys 175 lbs. goose 150 lbs . duok Miscellaneous Meats: 35 lbs. liver 8 lbs . chipped beef 10 legs of lamb 40 1.bs ._ frankfurters l.O lbs. salami ) ) 10 lbs. goose liver ) )For serving house cold outs. 10 lbs. sterling loaf) ) 10 lbs. Swiss cheese ) Vegetabl e Orders for ill Amounts vary aooording to method prepared· l ! bu. new potatoes 200 potatoes for baking 1 lug tomatoes 200 tomatoes f'or b aking or stuffing 3 doz. bunches mustard greens 3 bu. spinach (3/4 bu. for spinach soup) 1 bu. carro.ts 25 lbs. onions for French frying 1 bu. squash 200 squash for stuffing 2 bu. broccoli--fresh 1 bu. green beans 8 2-~-lb. packages broccoli (frozen) 8 2~1--lb. packages peas (frozen) ""' 8 2t -lb. packages green limas (frozen) 30 lbs. cabbage for slaw, buttered, or a.scalloped 24-36 heads of' cauliflower (depending on size of head) l bu. cushaw l bu. sweet potat oes l doz. bunches celery (for celery as a relish) 1 bu. eggplant 3/4 bu. okra 1 crate lettuce Fruit Orders for 175 Amounts vary according to use. 13 box lemons 1 lug plums 1 bu. peaohes l crate cantaloupe 1 lug grapes 1 box apples l box oranges 1 box e:r apefruit P..11 deliveries of goods were checked to see that the delivery had been authorized, that the _price and ai.11ount re­ceived agreed with t he order, a..11.d were inspected to see that the product was in good condition and equal to the grade and 1uantity expected. If there was any irregularity as to priae , or if the amo unt, quality, or condition of delivery was not satisfactory, the Business Offioe of Residence Ha lls was called so tha t en adjustment could be made with the firm making the delivery. By oheckinc: consistently and well, staniards for goods received were established, errors were eliminated, and waste curtailed by loss on poor quality. In checking and judging perishables delivered, the f ollovvi.ng factors were considered: I. Freshness II. Degree of ripeness III. Grade--freedom from defects IV . Variety and desirability of shape, color, size V. Condition and cleanliness of container VI. Measure VII. Price The delivery t ioke t was signed and the purchase order initialed by the person accepting the order so that the re­sponsibility of accept ance fell on the receiver. The sta ples and canned goods we re issued from the store­room only once daily. A reeord of issues was nade on a pad showing: article, brand, and amount. Storeroom control was achieved by keeping a strict account of issues; taking month­ly inventories accurately, and regularly; and seeing that the perpetual Kardex s.ystem was in order. This system enabled those interested to know exactly what was on hand and what was used. By listing supplies needed from the storeroom on the issue pad before going to t he storeroom, useless trips to the storeroom were elimina ted. The storeroom i ssues and the fresh goods received were entered on a form (Form 5, Appendix, page 242 ) , and the form. sent to the of fice of The Alice Littl efield Dormitory for unit prices of storeroom. items. These were put on from the Kardex by the office girl. This sheet was filed and used for figuring the menu cost. A pad for keepi ng the amount of butter and eggs on hand was also used and was helpful in figuring meny costs. A set of recipes (typewritten on 4 inch by 6 inch White cards)* for use in food prepar ation was kept in t he desk of the kitchen and another copy of the re cipe was kept in a permanent file box in The Alice Littlefield Dormitory of fice. A special blue card (Form 6, Appendix, page 246) was used for a recipe card completed wit h cost worked out f'or each in- r edient used. *Larger · cards measuring 5-i inches by 8·~ inches were used for recipes in the meat research (46 ) (30) (49 ) and are th e s ize recommended for recipe and recipe costs instead of t he 4 inch by 6 inch cards. In addition to providing the recipes for food prepara­tion, it was also necessary for the Assistant Business Director and Production Manager to wateh and guide met hods of prepara­tion, and to suggest efficient,. t ime saving, eoonoroieal methods that would assure good products. The cost of meat represented a large part of the expenditure of the raw food dollar, and after research in The Alice Littlefield Dormitory kitchen (46) (30) (49) was completed, special charts giving specific directions for meat cookery were made out and were followed. These meat charts follow on the next th ree pages and are classified: Chart No. !.--Beef, Chart No. II.--Pork. and Cha rt No. II l--Lamb and Veal. CHART NO. I.--BEEF Cut of Meat Approx. Method of Cooking or Inter. Temp . Approx. Time Amount Preparation Oven Temp. When Done Required __ ____ _ __ __ Furchas~_d _-------· __ _____________ ___ __ ___ For Cooking Round Stea.ks Roasts Sirloin Butts Seven-Rib Cuts Standing Rolled Pot Roasts Sirloin Butts Chuck 45 pounds 45 pounds 85 pounds 45 pounds 45 pounds Braising 300°F. l860-1900F. Roasting 500°F. 140°F. (rare) 1540F. (med.) l esoF. {well done) Roasting 250°F. 125oF.{rare) 1!37°F. (med.) 14QOF. (well done) Roasting 2500F. 149°F. (well done) Braising 250°F. 168°F. Braising 300°F. l68°F. 2 hours 30 minutes 2 hours 30 minutes 4 hours 4 hours 30 minutes 4 hours 30 minutes 5 hours 30 minutes 6 hours 30 minutes 6 hours 30 minutes 5 hours 30 minutes 4 hours f...J -..:! Cut of Meat Approx. Amount Purchas_e_d CHART NO• .II.--Po··-...... Method of Cooking or Inter. Temp. Approx. Time l?reparati on Oven Temp. When Done Required ­ . __ --'-__ ~------_ ~---~-------~----~_ ______ _1'_9~__Qoo~j__n_g__ _ _ Bacon Sausage Bulk Link :Pork Loin Fresh Pork Hams Pork Chops 12 pounds 24 pounds 24 pounds 66 pounds 66 pounds 68 pounds 46 pounds (without bone ) 64 pounds Griddle 6 minutes per nound Griddle 50 minutes Braise 45 minutes Roast 300°F. 185°F. 11 minutes per pound Roast 350°F. 185°F. 6 minutes per pound Roast 300°F. 185°F. 10 minutes per pound Roast 300°F. 185°F. 32 minutes per pound Brai.se 325°F . l hour (or longer) ..... "'1 ..... CHART N 0. III . --LANill AND V"EAL Cut of Meat Approx. Method of Cooking or Inter-Temp. Approx. Time Amount Prepare.tion Oven Temp. When Done Required for Purchased ....G_0_9_king ~~~--­ Lamb Chops 51 pounds Griddlebroiled 25 minutes Leg of Lamb 62 pounds Roasted 300°F. 180°F. 3 hours 55 minutes Veal Cutlets 37 pounds Braised 3000F . 23 minutes (Breaded) Veal Shoulder Roasts Rolled 41 pounds Roa sted 300°F. 170°F. 4 hours 50 minutes Cushion 37 pounds Roasted 300°]' . 170°F. 4 hours 38 minutes I-' -.:l ro Every dish prepared and other foods, such as butter, milk, cream, etc., rare sampled before they were served in the dinina room to see that no poorly flavored, poorly seasoned or unp'"'l atable .product left the kitchen. Should a dish for any reason be unservable, e.g., be under cooked or poorly prepared, a substitute was used. This required that the person in char ge of tbe kitchen and the cooks were con­tinuously on the alert in order to have sufficient time for a sub titution. The production manager should train herself' to be able to know hat substitutions she would make in the case of major cat astrophes. "What should I serve if the meat should burn? What dessert can I substitute?' At service time, it was most important that the production manager be on hand to see the served dishes as they went to the dining room to determine if (1) they were neatly served (no untidy edges), (2) the food was properly garnished so as to present the most appetizing and :pleasing appearance, and (3) the food was hot. To check the a.mount of food for second servings and manner in which it vas served was i mportant. A great deal could be learned of students' likes and dislikes by observing the refuse which came from their plates to the ·kitchen, because although all of a food might have disappeared from the serving dish, quantities might remain uneaten on the individual plates. The amount and kind of food not used at a meal determined whether it was to be put in the garbage, sent to the !exican orphanage, or incorporated into the menus . v*-henever possible it was used in the menu in the next day or two in such a manner as not to suggest repetit.ion of the original dish. A food once used over was discarded, as great care was taken at all time.a not to use t ainted or spoiled food. It was pre­ferred that a loss be taken rather than a risk run. The garbage was handled under contract and collected each afternoon at 2 or 3 o,.clock. Solid garbage was paid for but not green garbage . Solid garbage consisted of all food scraped from pl ates from the dining room, all pot ato, apple, etc., peelings; all bread; and anything else of a solid nature. Green garbage , which was collected, but not paid for, oonsi sted of lettuce leaves, cabbage leaves, celery and carrot tops, greens, lemon, or nge, and grapefruit peelings . Things never put into the garbage were: Cof'fee grounds Water Tea b,ags Cans Egg shells Paper Broken gl ass Any liquid The number of cans of solid garbage collected daily was marked down on t he desk calendar. At the end of the month a report was sent to the Central Business Office of Residence Halls, giving the number of cans of garbage sold ea.ch day of the completed month. A duplicate was retained on file in The Alice Littlefield Dormitory Office and. the original was sent to the Business Offio.e of Residence Halls. Garbage was especially watched to avoid waste. An undue amount O·f garbage was a sign of waste and poor .management . Student dining room girls were se,oured from personal applicants or through t he Employment Division of the Student Life Offic.e and the Dean of Women., s Office. P:kll student girla were used when as ma.ny as si.x were available.; othe rvdse, two or more student boys were secured to provide enough persons to serve in the dining r oom. Two white serving jackets of the best type were ordered weekly from a local linen supply house for each student waiter to wear vvnen s,erving in the dining room. Health cards were required of students. The Salad Maid, Dining Room Maid, and Floor Maids served as ·waitresses in the dining room. The instruction, supervision, and inspection of the waitresses and waiters was important. In addition to the typed list of .instructions (see following pages) , some informa­tion should be given before t he serving time for lunch and dinner to the waiters, waitresses, and t he dining room girls; such information as: name of new or unusual menu items or the repetition of a serving rule which had not been carried out. Especial emphasis was put on the following rules: Report for work neatly dressed with hair and nails clean. Wear a hair net. 1. Be on time for ~,,.our maals--Weekdays: lunch, 12:30, dinner, 5:20. Sundays: dinner, 12:15. 2. Take your place in the dining room before the last bell. Stand erectly. 3. Do not eat or chew gum while serving. 4. Do not go back of the serving unit in kitchen. 5. Handle the glasses by the bottom, cups by the handle. Never touch the top rim of the glass or cup. Never let your fingers extend over the edge of the plates or serving dishes. Hold all silver by the handle. 6. Trays are al ways plaoed on the serving table, never on the table. Be sure the bottom of the tray is clean. "I. Take unused dinner plates, dishes or glasses to the kitohen and put t hem away properly. 8 . Take only enough bread or rolls as are needed at your table. 9. Do not overload your trays. 10. Watch the swinging doors to the kitchen so as to avoid upsets and breakage. 11. Wipe up water or food spilled on the floor in the dining room. 1.2. Each waitress is allowed a clean dish cloth each day. Do not let them a ccumulate in the serving table drav1ers. 13. Leave your tables and ehairs clean and straight. Be sure to crumb the table and wipe the chairs out before each meal. 14. Courtesy, kindness, quietness in the kitchen and dining room are necessary. 15. :Please keep the dressing room neat. Assignment of different tables to serve was diagrammed and placed on the kitehen bulletin board. The table assign­ments were changed in an effort 'to equalize the distance traveled between dining room and kitchen for the various waiters and waitresses. Each dining room helper served tvvo tables, each seating eight. The exception to this was in th e case of the Salad Maid who was Head Waitress in the dining room and who served only the staff table, and in the case of one waiter or waitress who served the two ten seat tables. The following :i;:ages give instructions for serving and meal hours of student dining roo girls and boys. Information for Dining Room Girls and Waitresses Girls who have accepted positions in the dining room must be responsible for their jobs. The dining room girls'work begins with the first meal served When the dormitory opens and ends vd.th the last meal served vmen the dormitory closes. There is a regular list of substitutes from "Which may be chosen someone to fi 11 a place if it is necessary for a dining room girl to be away at meal time. Arrangements to be away at meal time must be made with the Production Manager or Assistant Business Director in advance and the name of the substitute given. The substitutes receive thirty-five cents per meal for waiting tables. Each dining room girl must pay her o~n substi tute. One absenoe a month will be permitted. If absence ocours more often, the management will feel that the person is not in need of the work. Dining room girls and waitres.ses should give their in­dividual attention to making the service of meals as prompt, orderly and unobtrusive as possible . Their appearance is greatly improved if they stand erect, step lightly and quickiy. The most necessary :personal qualifications for a good dining room girl or a Waitress a.re neatness, quietness, quickness, dexterity and tact. Smocks are furnished and laundered for t he dining room girls. Fresh smocks are issued twice a week--Sunday and Thursday. These are to be worn only in the dining room and each girl is held responsible for the neatness and cleanli­ness of her smoc between the times they a.re issued. The waitresses ¥ear regulation house uniforms in the dining room. Low heeled comfortable shoes should be worn by those serving. At no time are bed room slippers allowed. Hair nets are worn at every me al. Dining room girls must arrange their schedules so that they do not have a 12 o' cl.oek or 5-6 class, as such a class will conflict with their meal hours whioh are as follows: We-ek days: Lunch ••• .• ••12:30 Dinner...... 5:20 Sundays: Dinner......12:15 Promptness to meals is compulsory. A hostess for the dining room girls is appointed and service i s the same as that at regular meal time. Dining r oom girls do not eat any meals or parts of meal in the kitchen. 'Ihey do not eat or chew gum while serving . Laying the Oover: The plate, silverwar;;, gl.ass and napkin to be used by each persqn is called a cover . The covers should be an equal distance from the edge of the table and if an even number are set should be exactly opposite each other. The silverware should be one-half inch from the edge of the cloth and at right angles. Serving plates are in line with the silverware. Main course knives and forks mark the covers and should be only far enough a.part to allow ::or the plate.. Forks should be placed at the left with t he tines turned up. The knives should be plaeed at the right with the sharp edge toward the plate . Spoons should be placed next to the knives in the order in which they a re to be used from the outside. The s alad plates are placed at the left of the· point of the fork. Bread and butter plates are placed at the point of the fork and the butter spreaders go across the upper side with the cutting e.dge toward t.he cen tar of the pl ate. Glasses are placed just to the right of the point of' t he knife. The napkin is placed at the left of the fork V\ii th the loose edges parallel to the t able and to the fork. The cup and saucer are placed on the right on a line ~vith the plate. Salt and pepper shaker, creamers and sugar bowls and other accessories should be placed where they may be easily reached. Try to plaoe all things conveniently and symmetrically. 1Nhen candles are used be sure that they make a straight line orossWise and lengthways of the room. Silverware will be found in the serving tables as follows : Serving table 1--Teaspoons '" n 2--Butter spreaders n ft 3--Salad f orks ff H 4--Soup spoons t tf -­ 5 Serving t able 6--Ice tea spoons n ' 7--Coektail forks ,. ti 8--K.nives 9--Forks 10--Meat forks-flat servers-table.spoons Serving the Meals: The first bell is rung five minutes before the .meal bell and is a warning bell. Before this time the waitresses and dining room girls should have checked their tables and de­termined that the napkins, silverware, gl asses and service plates are all in place and clean and that space has been al­lowed for the service dishes. When the five minute bell rings, water shoul d be poured; butter should be pl aced; and other cold dishes brought in. On the more rormal dinners , a little more time will have to be allov ed for pl acing this type of food. All hot di shes are brought to table after the gtE sts are seated . Ee.oh dining room girl and waitr,ess should be at her station when the last bell rings before the guests start into the dining room and remain there until after the blessing is asked, at which time they should go immediately to the kitchen to bring in the hot food . Dining room girls must not go back of the serving unit in the kitchen. Observing this rule Will eliminate much confusion and facilitate se.rvice. The servioe is family styl e vvi th a hostess and assistant hostess for each table. The main dish i s pl aced in front of the hostess and the vegetables and salad conveniently near to the hostess and assistant hostess for each table. Have the dishes replenished when necessary. Judge the amounts needed for the second serving in order to eliminate all possi­ble waste. The hostess at the tables will serve all food and pass the plates to the guests at the table. On some formal occa­sions plates are served in the kitchen . Use left hand service in placing and removing dinner plates. If a sal ad is served with t he main course pl ace it at the left. The bread and butter plate, if it is placed after the meal begins, is pla aed at the l eft of the guest, for the person serving should at no time reach across in front of the guest. Offer food from which the guest serves herself from t he left. This permits her to use her right hand. Place, pass or remove food in the order of its importance in the course. Requests from t he guests at the t able are made through the hostess. Try to anticipate her needs. To render e:rfi­eient service, there must be attentiveness at all times. Ef­ficient service is quiet, quick, and inconspicuous. When not replenishing food dishes, the dining r oom girls and waitresses are to be at their station in the dining room and in easy view o:f their hostess. Do not loiter or linger in the kitchen. Do not lean on wall or serving table. Clearing the Tables: Avoid rushing the guests at meal time. Have the trays ready to clear the table when the guests have finished. When the meal consis ts of two or more courses, re.move the dishes ·Of one co~rse when the guests at the table have all finished or at a signal from the table hostess. Remove the main serv­ing dishes in the following order: M~in dish, salad , and vegetables. Then remove the covers--beginning with the hostess. Remove soiled dishes in the following order: main plate, salad plate, bread and butter pl ate. Oth~r things as glasses, dessert dishes, salt and pepper, nut-mint dishes, lemon trays will be cleared after the guests l eave the dining room. Crumb the table, if necessary, between courses viith a fresh napkin and plate. Avoid stacking the dishes at the table. Staak the trays as orderly, quickly , and quietly as possible. Separate the silverware on to a tray with the spoons, forks, and knives in separate piles and the handles in the same direction. Put the scraps of food on a plate in order that the dishes may be stacked neatly. Plaoe the dishes con­taining food on a separate tray and the glasses together on a tray. Do not stack the glasses. Avoid all e·xcess clatter .and noise of trays and di shes. Do not spoil good unserved food by putting scraps into them. After eaoh meal each dining room. girl and waitress enters the number of house guests and outside gf1 ests served at her two tables in a book which is kept in t b. e drawer in serving table ten. Dining room girls and vaitresses should be careful to observe the fallowing rules: Handle silver 1are and dishes quietly. Never allow the thumbs to extend over the edge of plates or other dishes when handling them. Have suitable dishes and silverware in readiness for the service of each course. Handle all silverv1are by the handle and leave no fing ermarks. Refill glasses as needed . The best form of service. is to fill the glasses vithout lifting t hem from the table , i.e.: This ~ill not be found practi­cal in most instances here, so care must be taken in lifting gl asse.s to pick them up by the rottom and leave as few finger prints as possible. Report all irregularities as soon as possible. lYieal Gue sts: Outside guests for .me·als are signed up in the office and reported to the kitchen. The person serving is to know the students at her table and ask one or more a.s is necessary to move on to some other table to make r oom for outside guests. All outside guests are reported on special slips by the dining room girls and waitresses. These must be signed by the student who has a guest. These slips are placed in the dining room book after each meal. Care must be taken that guests are not overlooked. Indicate on the slip if there is an outside guest concerning whom no notice has been received. Place a fresh napkin for each outside guest . When the guests are re­ported to the kitchen, ea.ch vva.itress is notified when she is to have a guest or guests at her table. Food is not to be ta.ken from the dining room. It is the responsibility of the dining room girls and waitresse,s to re­port directly any infringement of this rule. Food served in the dining room other than on the menu must be approved by one of the directors. Milk is available at all meals . It is the duty of the dining room girl assigned to serve breakfast t.o see that the food is on the table in time to serve . That the guests get prompt and courteous attention, which can on.ly be done by seeing that the table is kept full of food, hot food hot, cold food .cold and in good order. All suggestions for improving the servi.ce or requests for favorite di shes are appreciated by the business di rector. Menu cost aeeounting ·as an important daty of the As­sistant Business Director. !he raw food costs should no·t exceed 50% of the food dollar. Two types of food costs (raw; food eosts) were figured. One was a daily menu oost wh1oh was worked out on the following morning tor the pre­ceding day. In this manner, a constant check was kept o.n the costs and they could be controlled day by day. The other menu coat accounting was a divisional type where the expendlture.s were broken down 1nt.o the following divisions: Fresh :fruits Fresh vegetables Meat Milk, cheese, and eggs All tats and butter Cereale and cereal nrodu..cts ... Sugars · · soellaneous Then the total of these items was taken and percentage coats estimated on the basis of (1) students (they repre­sented number paying), (2) actual number served (students, staff , and employees), and (3) students and staff. From this type of costing, hich ·as worked out on a 15 columnar • ad, the percentage for the various nutr1tlonal require­ments coul d be easily estimated by finding, for instance, what percent the amount spent for fresh foods was of the total raw food. costs. Th1s a.coount1ng was do.ne once a week and served as a cheek on the daily menu costs and as a check to be su:re the menus provided met the nut.r1t1onal requirements of the various divisions of food stufts into wh1eh it fas broken down. The dally menu eosts, figured from the dally issue sheet, . ere worked .out on ruled notebook pape·r, taken to the off1oe of The A.l1ee L1ttlefield Dorm1tory, and typed. Onoe a \'reek the o.osts for the preceding week were sent to the Business Office of Resident Halls and a dupl1eate was retained tor th·e Assistant Business Di·rector• s files. These daily costs were figured by meals, staples used for all meals being grouped at the top an.d added with the cost of the breakfast, lunch, and dinner. The total ex­pend1 ture was divided by the number of paying students to determine the raw food .eost per person per da7. At the end of a week the total daily expenditures for the seven days fere added g1v1ag the total eettend1~ure_ 2f. the week. Then the number of paying students 1n the residence hall mult1pl1,ed by seven a.nd divided into this number gave the average_raw food cost Rer perso9 tor the week. Daily menu eoats for a reek are pla,oed 1n the a_,_ pen­dix, pages 229 to 235, to sho ,term of summer school;; inventories of a11 ·r~ idenee h 11 and staff house equipment and fnrn1ah1ngs w1th .1nvent.ory numbers, small kltchen eq.µ,ipment, 11nent brushes. 5. A r ecord of keys ehecked out to staff and employee 1th their si..._,.n t ures • 6. ~a e p 11 t ., o charges for other r esident halls nd the Tea Hou e fro wh ch. interdepa.rtrnental voucher-a re made·. -The reeor~ or report Tere typed in duplleate, the B sent to the Bu 1ne·ss Office ~or esidence H l l s; · nd the upl · c te kept in the file.a of the Ass1ste~nt Buelnes ir·eetor .. In the f1.le dr awer of the de k of the As 1st .. t usines Director r.ver e kept the following:: l. In-formation f'ro the Busines · O-rf1ce of Residence Halls 2 . · nnu· 1 or ers. repairs, ~·nd replacements for eurren't a d previous year tor current an previous years 4., .1e.nus for current an::! prev1ou yp .. rs 5. Menu cost· ~ daily nd divi:~~ional 6 . Cost estimat es of spee1a.l Coods., part1e~, ete. 7. D .ily eebe ules· of employees a.. ·.. ehedules of seasonal and p r1od1oa1 routines 9~ In trµet· ons, 1rect1ons for work; and oheck lists lo. ~.onthly ayrolls for current year 11~ onthly 1 undry total .1v1ded into hou ehold a~nd kitchen 12. · Monthly 1nventor1es and toreroom 1rregular1t1es 13. Monthly rba e reports 14. Charges ma.de to the other re ·idenee halls or the Te House i·5. L1sts of employees• n mes. addresses_, and trele­phone numbers 16. Summer sahool information 17. L1~ t showin were e .u1pment a tore if tored -outside re 1' enee hall 18. Inform tion on oper tion.---care of e ,uipment 1·9. A copy of Handbo.ok Un1vers1ty Residence alls for omen., The Un1ver 1ty of' T·e-xas 20. et o.f floor pl ne 21. Bo.oklet with. food and labor laws of Texas .c~e _or Grounds A gar,dener and a ga.rdener•·a hel.per were responsible for the care of the grounds, wh1oh includes _the l:>lock surrounding .;he dormitory -the planting of flower.a and shrtt};>sJ the ma.interu\lD.Qe· of the lawn, fl·ower beds, and 0 hedges, the appearance of .the grounds, and arrange1nents. of t1owers for the residenc~ ball. Their hours were approximatel·y 7:-00 a.m..: to 5:00 p•.m.• with all d.a:y Sunday otf an.d one Saturday afternoon a. month Off except 1n the sUl!'lll1er when spraying was done late ,in :'.tht) .evening the hour~ va~1ed S·ome wb.at. The planting was done annually and period.ioally. The gardEtne:r p1ace·d his orders ror seeds,_~ ete. in the Business Office of Residenee .H~lls i n tilrie tor del1yery by the time, for planting. 'Lhe gardener assigned duties tor h.1s help~r except at special tir11es wh·en tbe· 4ssistant Business Director found it necessary to ·nave the gardener and his helper aasiat in the house·~ "fer .such things as the moving of furniture and large. rugs,. the waxing of fleo-rs, and similar dut:ie.s. 41.he gardener. g8:thered and arranged flo\v-ers r ·or use 1n the dining rQom..1 social rooms, and the director 1s suites.• Books use.ful in the p1ann1ng of garden planting of flowers and 1n the arrangement.-Of fl-ewers a.re given i n the bibliography under that division.. He also a$Sisted with any special decorating to be done 1n the Residence Hall for special dinners at such time.a as Halloween, . Chr1..stmat? and Washington's Birthday. 1. ~s handb,ook contains a re-cord of the po1ic1es of opeJ1atton tor us-e of' the staff and employee-a ·of T'ne-_ Alice. Littlefie:ld Do.rmitory and other similar ins.t1tutions. 2.. A brief ,Q.escriptinn of the ph7sJ.cal plant. 1nc1ud1ng a dl~;lcussion ot the arebite.eture of the building~ ex•­t.erl.or atid 1nt~rio~ .r~shes.,-fUmiture and ft;tm1sh1nga•­and equipment g1.v&s th·e set.ting t<>r the. b.\\e,ine11s ae.t1v1... tiea; and .i :S-a .fact°'r 1n determining the method o:r eare. fo:r the· res1det1.ee ~1. 3. Management and ar-gan1zat1on 1n '.bhe.-dormito.ey is n;s_of hous-ekeep1ng,. food servi:ce.• off:lee management. and eare of the gP<>undS. a. , llmpl:oyee s9hettµiee, ~ecti.ons r-or thei:r wo-rk, cheek llats,, s-e~son.al routines and raeords k&pt 1n the 'W'l1t are the mttin topi,es dealt-with 1n. the housek&ep!;ng_Qivis'.io:n.. b+ !he ~sc.us.si0.n ot the food serv.iee l.Dlit covers. _•~nl:'l pl~g; f.uaployae ~ s:chedules:t and supervi­--s_1on; _f~ot;i prepar~,tio.n; me:a1 serviee; menu eosts; .food ~t~r~J,"0-0111., glas, wal'Q~ china\tare, a:nd s!lv.e.r­ ware invento~.i:~ll~ jnd_othe,r ea.sent1al r~cords for the tmit. . _....~ 'C• The h.o\trs and d--u.tles of the tei&phone operators 203 and clerical assistants and the spacial o.f:fiee. respons1bil1t1ea of the Ass,istnnt Buain«Js Di• reeto~ are the topics ot dtseuss1on 1n th-e. of•· f1·ee management division. i. _The. _1nto~tion under e,a.J'e of grotinds :1nelude-s \VQrking h0.urs oz the .gardner and asa1stant..gal'd• n&r, and tha1.:r. qµtlef 1n, ; ;, taining th~ .appear-: an:ce o.f the gro-qnda .and ~ their .annual. and per!:• odl.:O planting .o::r f'1Gw.ers fo·r· use in the residene,e 111111 CQl'-CLUSIONS The deVe1opm.ent and. preservation 0£ policies of organization and management of resM-ane:e ha.118 and like in:stitutions· ~esttl.t 1n l1ritten records of operat.1ng p.oli• c1es which serve aa guide~ to staff a:nd employees~ and which uni_ty-the organ.ization, -$inlpll.ty th-& :management, l .eesen the oontus.ton,·.and keep costs at a minimum •. :SUGGESTIONS FO } FURTHER STUDY l. Additions to this hand.hook could be made in accor­dance vt!th neees sary ~ e.ra-onnel changes, sh:tfting condi•, tions, and 'the need f0-1? change in routines due to the past experiences and personal. p.re£erences of future staff 1nember:a . 2. Other addit .ion-s 1 • gb.t be: a . Enlarga111ent on and addit;ions_ to the pollcies Of operation as Qe_t forth in this study. b. Comple.tion of tl e f'ollov1ing: (1) Pricing _of recip~s (2) Establishm nt of an am'Ount of glassware and chin~ 1are tha.t would probably be broken month.ly, checking carefully to reduce break­age eoets to as 1.ow a figure as possible, using 1unreciatio11 9_:f ~hinl,l. and__91,aasware in Two o:f the Re ..sid.ence Halls for Women at -~' ··.-. . . . --'. -·. .-' ,..,._..., ~- . '. : _·, ' 7•;,. ~e lJi1.+;~~~s:t,t;y: _o:f f,~x.as~ ~i'J;h Sp~qi~l. Re­fo,:re.n,qe_,. to,_._; .l • . ,_The Aniotmt and_Cos~~ 2 .• -Me­thqd .o:~'. qon:trc;>l.. :s. \~aYtt, of_Jb:pr~~-sing; the Rate., 4,.. ! _Cpttm~r1eQn .'l,f _tl).a ,~~'tfl W_i~b. C-er­tai~ ,Otl1(i)~ ~-~a_r&~: .9~;1.t1 Food, Jl--:i:avice: 'Units,, Hele.n Widi:ok, Master tb,tt.s1s. c. Time and motion studies made in the hous.akeep­ing and food se-l'Viee unit s to determine means of reducing effort and time in performing cer·tain . activities. APPENDIX l-landbook University Residence l-lalls for Women The University of Texas Alice Littlefield Dormitory Jessie Andrews Dormitory Asenath Carothers Dormitory Rules and Regulations for University Residence Halls, as adopted by the Board of Regents, May 31, 1937. Revised August, 1938; August, 1941. Handbook, University Residence Halls for Women INFORMATION AND REGULATIONS UNIVERSITY RESIDENCE HALLS FOR WOMEN The University Residence Halls for Women adjoin the main campus on the north and are as follows: Alice Littlefield Dormitory (for freshmen only), capacity 150; Jessie Andrews Dormitory, capacity 118; and Asenath Carothers Dormitory, capacity 123. All rooms are double with the exception of four single rooms in the Jessie Andrews Dormitory and one in the Alice Littlefield Dormitory. RESIDENCE HALL STAFF (See Rules and Regulations of the Board of Regents for the Government of The University of Texas, page 38) "The staff of the Residence Halls shall consist of the following: a. Business Director of Residence Halls and Resident Business Directors of individual dormitories. The Business Director shall be in full charge of all business pertaining to the opera­tion of the Residence Halls, including care of grounds and build­ings, purchase of supplies, planning and serving of meals, employment and direction of help. The Resident Business Director shall be directly responsible to the Business Director of Residence Halls and shall aid in carrying out the duties as above assigned to her. b. The Social Director of Women's Dormitories and Resident Social Directors of individual dormitories. The Social Director of Women's Dormitories shall assign rooms, supervise social life of the dormitories, and be responsible for the observance of the general University regulations pertaining thereto; notify the Health Service of illness requiring special medical attention, cooperate in the giving of proper attention, and assist the student scholastically and socially as far as possible. The Resi­dent Social Director shall be directly responsible to the Social Director and shall aid in carrying out the duties as above assigned to her." The Business Director of Residence Halls (Rosalie S. Godfrey) and the Social Director of Women's Residence Halls (Margaret Peck) live in the Alice Littlefield Dormitory. They are represented in the other buildings by a Resident Business Director and a Resident Social Director. Applications for rooms in the University Residence Halls for Women should be sent to the Social Director of University Residence Halls for Women at Littlefield Dormitory. LONG SESSION The Long Session consists of two semesters. The first semester begins September ______ and ends January ------· The second semester begins Febru-· ary ___ __ and ends June ------· Deposits A deposit of ten dollars ($10.00) is required to reserve a room for the entire Long Session. This is held to guarantee occupancy of the room for the entire Long Session and to cover possible damage and breakage charges. The deposit is refunded, less damage and breakage charges, when the student leaves the dormitory at the close of the Long Session or if the student is officially requested to withdraw from the University. This -2­ deposit is refunded to those holding room contracts if notice of cancella­tion is received on or before August 21. The deposit is refunded to those on the waiting list if notice of withdrawal is received on or before September 1 Applicants offered room assignment contracts after August 21 forfeit thei~ deposit if they do not accept. Persons leaving their names or placing their names on the waiting list of a University residence hall after September 1 must remain on the waiting list until the day University classes begin and will forfeit their deposits if a room is offered and not accepted between these dates. Thus there can be no withdrawals from the waiting list and no transfers of deposit during this period. If the applicant has not been offered a room by the day classes begin, the deposit will be refunded or trans­ferred as the applicant designates. The right to occupy a room in a University residence hall, deposits and places on the waiting list are not transferable; therefore, it is not po;sible for any student to hold a room for another or for a resident to provide a substitute to fill her unexpired term. If the name of the occupant does not appear on the room record in the Social Director's office, no reservation is made or held valid. If an applicant cancels her room reservation and wishes to re-apply, she must take her place on the waiting list as of the date she re-applies. Provided notice of intention to move is given in writing on or before January 20, students will be permitted to move at the end of the first semester with the forfeit of the $10.00 deposit plus charges incurred for breakage. Moving at other times is subject to the penalties designated in the Handbook for Guidance of Students. A penalty of a month's room rent and three days' board is required for failure to give such notice or for moving at other times. Permission to move must be procured in writing from the office of the Dean of Women. An incoming student reserving a room in a University residence hall for the second semester forfeits her deposit if she withdraws after January 25. Residents living in University residence halls during any Long Session may have the opportunity of selecting their rooms for the next Long Session ahead of other applicants by making application on or before February 15 on farms provided and for the ensuing summer term if they make application on or before March 10. A student moving from a dormitory at the end of the fall semester because of completing her work for a degree forfeits her deposit, unless written notice be given of such intention at the time the contract is signed. Damage to buildings or furniture will be charged against the $10.00 room deposit as long as it is sufficient and available, or deducted from funds already paid, or charged directly to the student. In the case of burns caused by smoking, charges are not taken from the deposit, but are collected from the student as soon as the damage is estimated. If deposits become reduced 50 per cent or more because of charges made for damage, this deposit must be built up to $10.00 upon request. At least an hour's notice of moving must be given at the office in order to have the room inspected and deposit refund issued. No room will be inspected that is not clean and in order, with rug in place and trash removed and emptied into the trash chute. No inspections are made before 8 :00 A.M. or after 5:00 P.M. Room Rent Room rent for each semester is payable in advance at the Auditor's Office. A statement is given to the student at the dormitory. Payment dates for the first semester are September 28, 29, and 30; for the second semester, February 9, 10, and 11, with time extended one day in case a Sunday inter­venes. By special arrangement and upon written request filed with the Busi­ness Director of Residence Halls, prior to the issuing of room and board bills, this may be divided into two equal payments per semester. In case -8­ Handbook, University Residence Halls for Women the student elects to pay in two equal parts, payment dates for the fall semester are September 28, 29, and 30 and November 5, 6, and 7; and for the spring semester, February 9, 10, and 11, and April 5, 6, and 7, with time extended one day in case a Sunday intervenes. If when vacancies occur it becomes necessary for the Social Director or Resident Social Director to recommend that students move together to pre­vent half vacancies, each student has a choice of moving to another room, accepting another roommate in her room, or occupying her room alone at a single rate. When double rooms are rented as singles, the room rate is increased five dollars ($5.00) per person per month. The right is reserved for the Social Director or Resident Social Director to make changes in room assignments which seem advisable after the term begins. Board Board in the residence halls is by the calendar month, payable in advance at the Auditor's Office. The fi'rst payment of board covers the time from the dormitory opening through September 30. This is paid at the same time as room rent for the first semester. Board for the other months is payable on the 5th, 6th, and 7th days of the month with the extension of the time one day in case of an intervening Sunday. June board through Commencement Day is paid along with the May board. Long Session Rates* Furnishings, Other Room Rent Board a Room Than Furniture, a Semester Month* Servicet Provided Alice Littlefield Dormitory (for $45.00 $30.00 Weekly Buzz signal Post office boxes freshmen only) Table linen Jessie Andrews Dormitory $60.00 $30.00 Daily Sheets Pillow cases Pillows 2 blankets per person Towels Asenath Carothers Dormitory I $60.00 I $30.00 J Daily I Dresser scarfs Rugs Reading lamps *If food or other operating expenses advance materially, it will be necessary to raise room and board rates. Thirty days notice of any rate change will be given.tStudent iR reRnonRible for thP further care of the room. Cleanin2 eauipment is in racks in the laundryettes and is to be returned promptly after use. Late Payment Fine If payment of room rent or board is made after the dates specified above, a fine of fifty cents (50c) for the first day and twenty-five cents (25c) for each succeeding day is added to the account. If the amount due is not paid within two weeks, the student will be required to move from the dormitory and forfeit her deposit. Opening and Closing Dates The residence halls are open for occupancy after 2 :00 P.M. the day previous to freshman orientation and convocation in September. Board for freshmen begins with dinner the day the residence halls open for occupancy (unless the opening day falls on Sunday, in which case it starts with breakfast the next day) and ends with Commencement Day. The residence halls are open for upperclassmen at 2 :00 P.M. the day before registration; board begins with dinner that night (unless the opening day 4-­ falls on Sunday, in which case it starts with breakfast the next day) and ends with Commencement Day. Upperclassmen who may wish to come earlier than this will be charged the regular room and board rate for Freshmen. In the event the dates for rush week precede the opening dates of the Uni.versitr, t?e women's residence halls, as an accommodation, will be open durmg this time for students who have rooms reserved for the Long Session. In such case a fl.at rate based on the charge of one dollar ($1.00) per person per day will be made. This will be paid with the room rent for the fall semester. No meals will be served during this period. There is no space available for guests at this time. Placing of luggage in a room constitutes' occupancy. A room reservation is canceled and the room deposit is forfeited if the room is not claimed by 11 :00 P.M. the last day of registration before classes begin. A student moving from a dormitory at the end of the first semester is expected to vacate her room by 8 :00 A.M. the day following the last day of final examinations. A student moving into a dormitory for the second semester may do so the morning of registration day. If a student's room is vacant and ready for occupancy prior to the begin­ ning of the spring semester, she may occupy it at the rate of one dollar ($1.00) per night plus board prorated at the rate of one dollar ($1.00) per day. The residence halls are closed during the Christmas holidays (see Uni­ versity catalogue). They. are open for returning students at 2 :00 P.M. the day preceding the reopening of the University. The first meal is breakfast the following day. No charge is made for board during the Christmas holidays. If commencement exercises are in the morning, the dormitories are to be vacated at 2 :00 P.M. Commencement Day, otherwise by 9 :00 A.M. the follow­ing day. SUMMER SCHOOL The Summer Session consists of two terms. The first begins June ____ and ends July ----· The second begins July ____ and ends August ----· Deposits A deposit of ten dollars ($10.00) is required to reserve a room for the Summer Session. This is held to guarantee that the student will occupy the room for one entire term of the Summer Session and to cover possible damage and breakage charges. This deposit is refunded if notice of cancella­tioo or withdrawal from the waiting list is received on or before May 25 for the first term of summer school; on or before July 7 (for persons in residence) and July 10 (for incoming students) for the second term of summer school. It is also refunded less damage and breakage charges if the student is officially requested to withdraw from the University or if the student leaves the dormitory at the close of the first term, provided notice of withdrawal is given in writing on or before July 7. Otherwise, this deposit is refunded at the end of the second term of the Summer Session in the same manner and under the same conditions as it is at the end of the second semester of the Long Session. (See Long Session Deposit.) Persons leaving or placing their names on the waiting list of a University dormitory after May 25 for the first term of Summer Session and after July 7 (if in residence) and July 10 (if incoming student) for the second term of Summer School forfeit their deposit if a room is offered or is beingheld by request of correspondence and is not accepted after these dates. The right to occupy a room is not transferable; therefore, it is not possible for any student to hold a room for another. If the name of an applicant -5­ Handbook, University Residence Halls for Women does not appear on the room record in the Social Director's office, no reserva­tion is made or held valid. Room and Board There are a few single rooms. Double rooms may be rented as single rooms at special rates during the summer. Room rent and board for each term must be paid in advance at the Auditor's Office on June 12, 13, and 14 and July 23, 24, and 25, with time extended one day in case a Sunday intervenes. Summer School Rates Furnishings and furniture are the same as are provided during Long Session. Weekly room service is given. Students are responsible for further care of room. Cleaning equipment for student use is kept in the laundryettes. Late Payment Fine If payment of room rent or board is made after dates specified above, a fine of fifty cents (50c) for the first day and twenty-five cents (25c) for each succeeding day is added to the account. If it is not paid within two weeks, the student will be required to move from the dormitory and forfeit her deposit. Opening and Closing Dates Summer school students may move into a dormitory the first term after 9 :00 A.M. the first day of registration. Board begins with luncheon on regis­tration day.Students moving out of a dormitory at the end of the first term vacate their room by 8 :00 A.M. the day following the last day of final examinations. Students may move into a dormitory for the second term at 9 :00 A.M. the day classes begin. This is because of the overlapping of the last day of examinations for the first term and the first day of registration for the second term. -6­ If a student's room is vacant and ready for occupancy prior to this time she may occupy it at the rate of one dollar ($1.00) per night plus board prorated at the current rate. The dormitory is to be vacated by 9:00 A.M. the day following Commence­ment. UNIVERSITY HANDBOOK Regulations covering student life are published in the University Handbook, which is distributed at registration. The receipt of the handbook is due notice of the student's responsibility for knowing and observing University regulations. I U pperclass Advisers in Residence Halls l Upperclass advisers are selected each year by the staffs of the residence halls and the Dean of Women's office assisted by the dormitory residents. These young women, chosen for their fine attitudes towards campus activities, for their scholarship, and for their interest in other people, give assistance to freshmen women and transfers in their adjustment to dormitory living. New students will find them available for advice. GENERAL INFORMATION AND HOUSE REGULATIONS Mail The mailing address for a student should include the room number as well as the name of the dormitory, but not The University of Texas. On the main floor of the residence halls there are combination locked post office boxes assigned to the students. Outgoing mail is collected twice a day. Incoming mail is sent to the dormitory twice a day. Students are notified of insured mail or packages too large to go into the mail boxes. Such mail is called for at the business office during the office hours. Exact change for C.O.D. packages must be left with the switchboard operator in the business office. Trunks Trunks are received beginning with the opening day of each semester or term. They are to be emptied within three days after arrival in order that they may be stored in the trunk room. As a means of identification, each trunk or other luggage is to be marked with the name of the student. Notices for trunks and bags to be sent to the rooms for packing are left at the business office in each dormitory. Arrangements for sending and receiving trunks, packages, and other bag­gage by express, motor freight, bus, or train should be made through the business office in each dormitory. Signing Out All students are required to sign in the dormitory registration book dur­ing the day and evening when they leave the dormitory to go anywhere except to classes. They are expected to indicate time of departure, specific destination, escort, and to sign in when they return to the dormitory. Out-of-Town Trips and Overnight Permission Upon acceptance of a room in a University residence hall two copies of the General Permission Form will be mailed to the parents of each student. Both copies of the Form are to be signed by parents and student, one copy is to be kept by the parents, the second copy is to be mailed to the Social Director of Residence Halls for Women. The General Permission Form states places and conditions under which dormitory residents may take out­of-town trips. Failure to fill out and return this General Permission Form -7­ Handbook, University Residence Halls for Women will mean that the student must obtain written permission from home for every out-of-town trip she takes. If parents prefer not to give general permission for out-of-town trips, they may continue to give special permission for each out-of-town trip taken by the student. In this case, written permission stating method of transporta­tion, destination, time, and specific persons with whom the trip is to be made must be obtained from the parents and filed with the Resident Social Director before each trip is taken. Whether the.student has general or special permission for an out-of-town trip, she must see the Resident Social Director before leaving the dormitory for any trip and give her the following information, which the Resident Social Director will enter on a permission card: Method of travel, destina­tion, time of expected return to the dormitory, and persons with whom she is travelling if she goes by car. Transportation must be arranged for out-of-town trips so that the student is able to return to the dormitory by the regular closing hour. If a student fails to return to the residence hall from an out-of-town trip on the day she has indicated on the permission card and does not notify the Social Director or Resident Social Director of her change of plans, the Social Director or Resident Social Director will call the girl or her family at the closing hour of the residence hall. Permission for a student to spend the night in town will not be granted after 10 :00 P.M. Special Regulations for Freshmen Women Freshmen women may be absent from the dormitory after 8 :00 P.M. for not more than three evenings a week. Freshmen women receiving no reports of failing work at the end of the first semester are given the same privileges as upperclass women. Freshmen women may spend one night a semester in Austin away from the dormitory, provided arrangements are made with the Resident Social Director. Daily Closing Hours The closing hour of the residence halls is 11 :00 P.M. every night except Saturday, when it is 12 :45, at which time women students are to be in their respective dor.mitories. Dances on the Social Calendar close at 12:00 M. and 1:00 A.M. Women students attending dances and "open house" dances are required to be in their residence halls not later than forty-five minutes after the closing hour of the dance. Student Visiting Hours Men students may come into the residence halls after 12 :00 noon on Sun­days, after 2 :00 P.M. on Saturdays and holidays, between 4 :00 P.M. and 11 :00 P.M. on other week days, and until 12 :00 M. on Saturdays. University Regulations Concerning Women Visiting Men's Residences "Men's dormitories, rooming-houses, and fraternity houses employing resi­dent housemothers may entertain women guests on Wednesday, Saturday, and Sunday from 5 :00 to 8 :00 P.M., and also on Saturday and Sunday from 12 :00 o'clock noon to 4 :00 P.M., provided that such resident housemothers are present on all such occasions to act as chaperons. "Men's dormitories, rooming-houses, and fraternity houses which do not employ resident housemothers may entertain women guests only on Sunday from 12 :00 o'clock noon to 4 :00 P.M., except, of course, that women guests may attend at such houses social affairs which have been approved by the Social Calendar Committee. On all such occasions chaperons selected from a list previously approved by the Dean of Women must be present." (See General Information Catalog.) Buffet suppers on Sunday evenings from -8­ 6 :00 to 9 :00 P.M. may be substituted for Sunday dinner with approval of the Social Calendar Committee. Quiet Hours Quiet hours are maintained every afternoon from 2 :00 to 4 :00 o'clock except Saturday afternoon and every night after 8 :00 o'clock except Satur­days, holidays, and the nights preceding holidays. No musical instruments are to be played in the social rooms before 12:00 noon or between 2:00 and 4 :00 P.M. except Saturday afternoons, Sundays, and holidays. The lights are flashed at 11 :00 o'clock. After this time girls are expected to be in their rooms and remain there until morning. Baths Baths are limited to the hours between the rising bell and 11 :00 P.M. Radios \l All radios brought into the dormitory must be registered with the Resi­dent Social Director and information with regard to their installation and J operation obtained from her. Appearance of the House Students are urged to cooperate in keeping the residence halls from having an undignified appearance, to refrain from talking out of the windows, and to keep the blinds down whenever there are lights on in the rooms. Serenades Students are expected to turn out their lights during serenades, and the only response to be made is clapping. Smoking As it is desirable to keep all public spaces, such as lounge rooms, corridors, baths, etc., free from smoke, smoking is permitted only in the student rooms. Personal Service Requests for personal service to be rendered by the house porters and maids are to be made to the Resident Business Director. Room Furniture, Furnishings, and Care No additional furniture may be brought into any residence hall. Shoe and laundry bags may be furnished by the students and will be hung by the housekeeper upon request. No dormitory equipment or furniture is to be taken from the building. All windows have Venetian blinds, and curtains and draperies are not to be hung. Clean linen is put on the beds once a week, and fresh towels are placed in the rooms three times a week. Each room has a ceiling light, a mirror light, and a floor or desk lamp. Personal desk or floor lamps may be substituted only when arrangements have been made with the Resident Business Director. Pictures, pennants, etc., are to be hung from the picture molding. No materials, including Scotch tape, are to be fastened, pasted or tacked on the walls or woodwork. J Arrangement for the use in the student rooms of dishes and silver and such house property may be made in the business office. Otherwise a fine will be assessed for any house property taken to student rooms. Light Globes Light globes are furnished. Old ones may be exchanged for new at the business office. Residents are urged to turn off lights when leaving for any length of time. -9­ Handbook, University Residence Halls for Women Kitchenettes No cooking is allowed in the student rooms. There are kitchenettes for the use of the students in each dormitory. Keys may be obtained at the business office before 9 :00 P.M. Kitchenettes are to be left in order and keys returned promptly. Laundryettes There are laundryettes in all residence halls for the use of the students. Soiled clothes are to be taken there in bags and washed at once. Clean clothes are to be removed as soon as they are dry. Wet clothes, if hung in the bedrooms must be hung on towel bars only and not in the windows, on the radiators, furniture, doors, or picture molding. Dry Cleaning and Laundry Student laundry and dry cleaning is handled through resident agents. Dry cleaning and laundry agents are members of the dormitory staff and are appointed by the Resident Social and Resident Business Directors. Names of agents and their room numbers are posted on the bulletin boards. These agents represent all cleaners and commercial laundries whether or not these firms care to pay commissions. The commissions are established by the various firms interested. No salary is paid to the agent by the residence halls. If they have a preference, students are to designate to the agents where to send their clothes. The office will handle dry cleaning and laundry only in cases of emergency, in which case it acts in place of the agent with the transaction completed later by the agent. The office will keep a complete list of all such emergencies and file them with the agents' reports. Clothes are picked up and delivered each evening by 8 :00 P.M. Student accounts are paid to the agents by the tenth of the month. Each agent has a list of approved laundresses in case a student prefers to send her clothes to other than a commercial laundry. Solicitors No solicitors or agents, other than aforementioned laundry and dry clean­ing agents, are allowed in the residence halls, nor will residents be allowed to solicit. Meals Meal hours are posted on the bulletin board at the beginning of each ses­sion. Breakfast is served buffet style and each student puts her used dishes on a serving table as she leaves the room. Places at the tables are assigned for luncheon and dinner. At luncheon students may leave the dining i·oom singly. At dinner they leave by tables. A hostess and assistant hostess are assigned to each table. Students are asked to wait for the dormitory staff to enter the dining room at dinner. Residents do not wear hats, other head covering, curlers, or conspicuous bobby pins into the dining room. Mail or papers are not read at luncheon or dinner. Promptness to meals is expected. Lateness to dinner must be explained to one of the Directors when the late-comer enters the dining room. Food is not to be taken from the dining room. There is a rising bell one-half hour before breakfast and a warning bell before the luncheon and the dinner bells. Meal Guests Reservations for meal guests are made at the business office. The rate is twenty-five cents (25c) for breakfast, thirty-five cents (35c) for luncheon, and fifty cents (50c) for dinner, if reservations are made in advance of the serving hour and paid for within twenty-four hours; otherwise the charges are fifty cents (50c) for breakfast or luncheon and seventy-five cents (75c) for dinner. Men are expected to wear coats in the dining room. -10­ Overnight Guests Arrangements for overnight guests are made with the Social Director or Resident Social Director. Residents must notify the Business Office at once of space assigned for guests' use. One dollar ($1.00) will be added to the regular charge for failure to make both of these arrangements. Only a few guests can be accommodated. A guest's visit is limitd to three nights in the University Residence Halls. The minimum charge for having an overnight guest is twenty-five cents (25c) per person per night. All beds are single and are not to be occupied by two persons. In case there is an unoccupied bed, this space may be assigned for guest use, with the consent of the occupant of the room, at the minimum rate (twenty-five cents per person per night). Unrented rooms may be assigned for overnight guests at the rate of seventy-five cents (75c) per person per night. The guest room, located in the Alice Littlefield Dormitory, has a private bath and rents for one dollar ($1.00) per person per night. Overnight guest accounts must be paid within twenty-four hours after a guest checks out. A fine of ten cents (lOc) per day is levied for late payment. Telephone and Call System Free telephones for student use between 7:00 A.M. and 8:00 P.M. are located on the floors. Conversations are limited to three minutes. Students are notified of calls and callers by a buzz in each room. When a telephone operator buzzes the room, the occupant answers by pressing the small button near the light switch and going to the nearest telephone not in use, or to the office. One buzz indicates a telephone call; two, a caller downstairs; and three, a package, telegram, special delivery letter, etc. No telephone connections are made after 8:00 P.M. The telephone operator does not have time to connect a student on one floor with a student on another floor, to give the time of day, or to see if there is mail in the post office box. Students may be reached by long distance until 11 :00 P.M.; after that time emergency calls are received through the Resident Social Director's telephone. There is a pay station booth in each dormitory through which all outgoing long distance calls must be placed. After 9 :00 P.M. permission to use the booth for long distance calls only may be obtained from the Resi­dent Social Director on duty. Telegrams Telegrams may be sent through the pay station or written out and left with the money for sending in the Business Office. Illness and Accidents All illness and accidents must be reported to the Resident Social Director so that a physician may be called if needed and trays ordered. Written tray orders must reach the Business Office before the meal hour. Students who have been served lunch or dinner trays are not to keep social engagements out of the dormitory on the same day that they have received tray service. Special diets are served for a few days upon receipt of a written order from a University physician. Care of Money and Valuables The University is not responsible for money, valuables, or personal be­longings of students left in student rooms. The occupants of each room are furnished with a key and are asked to lock the door and to drop the key into the post office box when leaving the building. For convenience and safety students are urged to open bank accounts. Bulletin Boards There are bulletin boards in all residence halls and students are held re­sponsible for official notices posted there. -11­ Handbook, University Residence Halls for Women Deliveries Deliveries must be made to students before 9 :00 P.M. Animals No animals are allowed in the residence halls. Electric Fans A permit from the Resident Business Director is required for the opera­tion of an electric fan. A charge of one dollar ($1.00) per month for electric current is made. This fee is payable in advance. The minimum charge is one dollar ( $1.00). It is considered that a fan in a student room is in use. Waste' Baskets Waste paper baskets are emptied into the trash chute before 11 :00 P.M. All trash is handled by the house porter before it reaches the furnace. Wraps and Personal Belongings Wraps and personal belongings are not to be left in the public rooms. Students must take all personal belongings with them when they officially move out of the dormitory. Basement Students are not allowed on the basement floor except at meal time, unless special permission is granted. The Resident Business Director will take groups of students through the kitchen upon request, otherwise only employed students are to go into the kitchen. The kitchen entrance is for service only; it is not for student use. Cars Student cars must be registered with the Social Director. A few garages are available for rental at the Central Business Office for Residence Halls. No student cars are to be parked in the drives of the Residence Halls. FORMS USED FOR ALL RESIDENCE HALLS FOR WOMEN APPLICATION FOR ROOM ASSIGNMENT AND TRANSFER OF DEPOSIT THE UNIVERSITY OF TEXAS I wish to reserve for the -------------·-_______________ ______ Session of 194______-194______ Room N o.________________________in_________________________________________________ Dormitory. I promise to leave on deposit whatever balance remains of my ten dollars ($10.00) room deposit from____________________________________________________________________ Dormitory for the current session and to supplement this by such a sum as may have been deducted for breakage at the end of the current year. In the event of my failure to supplement my present room deposit so as to leave an aggregate sum of ten dollars ($10.00) on deposit by the date of____ _____________________________________________, I understand that my reservation will be cancelled and the balance due me will be refunded. Date________________________________194______. (Signed) ----------· --------------------------------------------------­Amount due_________________________. Date paid__________________________ Receipt No, _____________________, Date assigned______________________________. Date assignment accepted________________________________, Date assignment canceled ------------------------------------------------------------------------------------------· -12­ UNIVERSITY RESIDENCE HALLS FOR WOMEN THE UNIVERSITY OF TEXAS AUSTIN SUMMER SCHOOL OFFICE OF THE SOCIAL DIRECTOR M____ . ----------------------------~~--~=~~=~~~--~~--~~-~-~_-:_-_-::_~:_-_-~:~~--~------------------194_____ Y•>ur application, dated____________________________________________________________, 194______, has been ree':!ived, and in accordance therewith, space in Room___________in_________________ ____ ------------------<-----:--------------------------------------------Res. Social Director; --·-----------------------------------------------Res. Bus. Director) has been tentatively reHerved for you for the entire Summer Session 194________ the first summer term --194________ the second summer term -194________ The rental and___________________________________________________________js $______________________________per term, payable in advance, just after the beginning of each term. The building is open for occupancy----------------------------------------------------------------------· The deposit of ten dollars ($10.00), which is required, reserves a room for one term of Summer School and is forfeited if notice of withdrawal is received :&fter May 25 for the first term of Summer School, and after July 7 (if in residence) and July 10 (if incoming student) for second term of Summer School. This deposit is held as a guarantee that the student will occupy the room for one term of Summer School and to cover possible damage and breakage charges. It is refunded, less damage and breakage charges, when the student leaves the dormitory at the end of the term. Unless the attached acceptance form is executed and returned to Margaret Peck, Social Director, Littlefield Dormitory, immediately, the reservation will be canceled. Return this part. MISS MARGARET PECK ALICE LITTLEFIELD DORMITORY AUSTIN, TEXAS -------------------------------------------------------------194______ DEAR MADAM: I hereby accept the assignment of the room indicated below as stated in your communication of____________________________________, for-------------------------------------------------­(name of student) and agree to pay all charges and to conform to all regu­ lations and rules now or hereafter established by The University of Texas in regard to the same and the use thereof. · Signed______________________________________________________________________________ Class______________________ Address_____________________________________________________________________________________________ Room D Breakfast DI Rate per Term I Room and Building Lunch D Dinner D I -13­ Handbook, University Residence Halls for Women UNIVERSITY RESIDENCE HALLS FOR WOMEN THE UNIVERSITY OF TEXAS AUSTIN LONG SESSION OFFICE OF THE SOCIAL DmECTOR M----------------------------------------------~=~~--~~~~~~~=~~~~=~==~===~~~~-------------------194______ Your application, dated___________________________________________________________ , 194 ----·, has been received, and in accordance therewith, space in Room_______________in_______________________ I ----------------------------<------------------------------------------------Res. Social Director; -------------------------------------------------Res. Bus. Director) has been tentatively reserved for you for the academic year 194________-194_________ The rental is $--------------------Per semester; the board, $------------------Per month, payable in advance, just after the beginning of each semester. The building is open 1 for occupancy ------------------------------------------------------------------------------------------------------------• J The deposit of ten dollars ($10.00), which is required, reserves a room for the ENTIRE Long Session and is forfeited if notice of withdrawal is received after August 21. This deposit is held as a guarantee that the student will occupy the room for the ENTIRE Long Session and to cover possible damage and breakage charges. It is refunded, less damage and breakage charges, I when the student leaves the dormitory at the close of the Long Session. 1 Unless the attached acceptance form is executed and returned to Margaret l Peck, Social Director, Littlefield Dormitory, immediately, the reservation will · be cancelled. Return this part. MISS MARGARET PECK ALICE LITTLEFIELD DORMITORY AUSTIN, TEXAS ----------------------------------------__________________________194_____ DEAR MADAM: I hereby accept the assignment of the room indicated below as stated in your communication of__________________________________________, for---------------------------------------------­ ------------------------------------------------------------------------(name of student) and agree to payall charges and to conform to all regulations and rules now or hereafter established by The University of Texas in regard to the same and the use .' thereof. Class_______________ Signed---------------------------::.-----------------------------------------------I Home Address_________________________________________________________________________________ -14­ Handbook, University Residence Halls for Women 208 J 12. bC!O ZM _ - ~ () • 5T"UD'(' \21 ..-----t I • J 11q ' . 117 .. . ;_ f-1' I' I t I I , ·-·· ZM 1 ii I J ----I LINEN · · LOG G l .A. ----L. Z . tze£::EP'YlC>N ·~p1~e; Ile 1\5 11 (; l t b ___J ·-rt:iz;z.cii.ce:. • ll4 111 l ' . ::-------J =1J d- -FltZ5-X-r-LQOtZ · PLAN ­ o S 10 2.o ~ 4-o so ••• I I I I I I I I t • ~l-1!. IN ~1!!!.T · r-9 ALICE· L rT iLL.11ELD· DOtZ:MlTOIZY ­ • "T"~e, Ut--.!IVE!.tZ'OrTY· ~·'"'f"'e.~~ • ~u~.,.-1~, ""f'e.')(.A.e • -o.-.r-1C~· or-. ··n-~~. SUPE.t2:Vl~U··-lat AIZ:CL-11'"~ .. \ l . Floor Plan. The Alice Little.field Dormitory 208 ~ • z1e 2.~~ .-re:>'L..e."'T" I I. I I .L.OlJf-..JQE. ·l : I I I ~ I r-1, .z1q ! 2'°G I 1 I !T! 2.u I 21~ !T!21s I a.17' !11 1IT I' 2.2.1 I .z.z ?> ''T l .:z. 2. s I zz7' l-rl I Z"!>7 ~ • -~ r.AU'NDr.' J I I I I I I I I I I UNet-.J :Z.04 J ra.os I I I I I I I I I I r I I I I -I 2~4 I I 2.?>5 ' 2~2 2.?>~ 2..'?>0 22>1 -:dECOND · F~COZ·PLAN ­ 0 s )0 2.0 ~ 40 so ••• • I t t =i . !:>C..AL-e. It-' FlrE-1!!!:.T • -ALI CE LITTLEFIELD .. DOIZMlTOtZY- T~-U~. UNIV. OF TEX.Ats , • . · A~..,.IN -r'e..)(..A.5 1 •Or'FJCC•OP•"TJ..fE -~UP~CRVJ~NG At2C"-'lT?!CT • --, Floor Plan. The Alice Little.field Dormitory 208 " 'b4G ... --I . ()f() --·.TOIL..aT· -­ ~\B• ' K.l"T'.--­ ~ . l~ts ~ -!J-.-,--,-~-·~-1 ' ~2?>1 '?>2 E ~2.~ ~\1 ! I ~,q !I!'?>21 ... 1. ' ___ll ILAU140C ..., J.. •L..lNe.N · .J 2'04 'b0l5 ~2.4 I I I i"· '' ~· ~~z __:___ ~-~~z, 30:Z. ~o~ 2;101 ~00 ~?>1 ?>~ TWltzD r-LOOfZ'.: PLAN 0 .$ tO 2.o ?IO 40 .so ••• • 8<:"..!i.. l-& at-J ,.. J5&TI . I t==t ·AL\ CE· LlTTLEllELD· DOrztv1lTOtZY­ -n ...u~:. u"-Jtv o.-~)(A~ ..o.u.:~,...,..........1, ..,....><.~ . C>,.P"'ICE.• OF' . •ue. . ~UP!!!.tZ'-/l~I t-JQ -AIZ>C~11ec..,.. ­ . - - ~..+-----------------------------------------------------------~~---,---------------------------------------------------------------------r Floor Plan. The Alice Littlefield Donnitory SPECIFICATIONS OF.LARGl'.i EQUIPMEP'IT FOR KITCHEN FOR ALICE LITTLE'FIELD DORMITORY TJNIVISRSITY OF TEXAS Austin,. Texas ·• .. Al1 equipment to be furnished as herein specified. To be first class in every respe,ct. In ·the materials used and .in the v1orkmanship. . The illustrations shovm ,eonform to the specifications .as closely as th ose available will permit. In every ease t he specificatioti.s are to be followed for the details of the equipment to be furnished. The equipment :i.s to be de­11ve.red,. uncrated, and se,t in position and connected and ready f~or operation. Item l~o. l Range and. Griddle (Replaced October~ 1941) ff u 2 Steam Jacket Kettle tt ff 3 St·eam Jaeket Kettle Ji 4 Sectional Ve.getable Steamer {Replaced " October, 1941) n rt 5 V.egeta.ble Pe·eler . n u 6 Food Cutter (Replaced October~ 1939) It 7 Centitry ulixer­ " ft fl 8 Canopy u fl 9 2 Vegetable Sinks ff rt 10 1~etal Shel±' f.I n ll Baker' s Oven n tl l2 Proof: Box 11 1:3 Baker ' s Table " n fl 14 Baker 's Sink n ff 15 Cookts Table, Ba.in Harie, and Plate Warmer tf ff 16 Sal.ad Table and Sink rt fl 17 Serviee Table, Tray Stand n rt 18 Cup Warmer ff t1 19 Coffee Urn {Replaced by Tr1colator# Deeembe:r~ 1938) Considerable· of the large equipment in use is the original equipment and was purchased in 1927. Th.e replacements have been indicated. 210 Item No. 20 Sauce Pan Rack n fl 21 Dish Me.chine (Repl aced,. August,, 1939) ft u 2:2 Dish Tabl.e.s. ft fl 23 Dish T'&ble Sink H-ff 24 serviee Table--stools n n .25 Refrigerator (Replaced October, .1941,) n n 26 Bread and Roll Cabin.et {Bought,. September. 1930) ft ff 27 Cakesnd Custard Cooling Cabinet (Bought Septembe·r • 1930 ) JJ ff 28 Storage Vault {Bought October, 19:53) n n-29 lee Cream Cabinet v1i th Re-f'r1geration Unit (Bought August, 1939) ff ff 30 Ta.hara Silver Burnisher-(Bought August, 1939} rt tl 31 Electric Refrigerator (Bought August., 1941) Item No. l Range and G~it;ldle. (Bought from Southwestern Se-et.Ion ·t. Specialty co., Sat1 Antonio, Texa.s) Resta.UI~ant Range with 2/3 closed• -l/3 open top) griddle~ broiler. and two ovens. Garland No. 94-60 CCX, eo:m.plete with-­out high shell,, and with insulated ovens. two heat cont1..,ols, and enam.el oven lining . No. 94-60 CCX Gar,l.and Restaurant Range. Five h'iJ.rners lltl-der closed top--two op-en-top burners. Gri ddle and Br-oiler--tw-o ovens. S&e-tions Garl and Restaurant Rancce 94--60 CCX, each nteasuring : over-all, a1.xty (60-n) inehe.s by · tovided. $1-29.00 Item No. 17. Serviee Table. ( ~anufa.etured by G. Schmidt Co •• Cincinnati. Ohio.) One ( l) table to be three ( 3') feet six ( 6'1) inches long by thirty ( 30u) inches wide by t hirty-six ( 36tt_) i nehes high. The top. to be one and three-tourths (1 3/4n} inch maple s trip.s. A-1 kiln dried,, well seasoned, wtthout knots~· sapholes , or. blemish. Same to be tongued, grooved,, and glued,, and bolte.d together, using three-eights (3/8" ) inch rods.. The stand is to serve for tray rack. Shall consist of partitions of galvanized iron two and one-half (2 l/2rt) inches. apart on c-enters. These pa.rtitions are to have r ·olled edges and are to extend the full \vidth of the rack.-:&:nd \Valls shall be of No. 20 gauge blue annealed steel to con­fo·rm to 1')est of kitchen equipment. Legs to be ei0 ht. (an) inches high. Trim and legs to be nickle plated. "70 . 00 ) Item ~~o. 18. Urn Stand and {Manufactured by ,John Van · CU:J2 11Va-ptrter,., . . Range Co. 1: Cineinn.a.ti,, Ohio) One (1) ur'-n 'stand an.d cup warmer. Size: thirty-.eix {3SH) inehe5: ·by thirty (30~) inches by t hirty-six {3Sir} inches high. The urn top to be constructed of Mo. 12 gauge ate.el r ·einforeed with bar underneath around outer e:dges \Vi th angle iron and covered with polished monel metal_,. gauge No~. ·1s with raised rim and "~enter 'N&ste. The eup warme·r oelow 'the body of smn& to be constructed of ~lo. 20 gauge blue annealed steel closely rlv-eted to the body, rein.forced with bar on outer edge to whiel1. the legs .ar·e fastened. The warmer is to be open on kitchen side and furnished with horizontal sliding doors, eonstructed of heavy blue annealed steel with continuous nickle plated frames-around outer edge riveted to door panels. These doers to operate in roller bearings and ar~ fitted wit h nickle plat.ed b.andl.es. To be equipped v;ith two (2) rows of sectional$ ·removabl~,_ perf.erated galvanized iron shelves (bottom eottnted as.one) with ·edges turne.d do n a..lrld ;Placed in one ( l " ) inch by one (l»') inch by one,.eignth (l/stt) 1nch angle iron frames, se­curely riveted to bottor.11 o.f WarlZler.-Furnished with st.ec.m coil for heating warmer t:o be mounted on eight (an} ineh niekle· pl ated legs. · 120. 00 ( Manµ:factured by Trieol ator co·. 23Q Fifth Avenue at Twenty-· Seventh s treet, New York City) 0. a. 'l) """lv No 01·6N • n""" \ Ou .,. , · •. liiJ . r ; 110 volt.; f our {4) gallon ca.pa• '-city, Tricol ator. ' ' -ws~·.i>•.0Q·0 ~· Item :r:.10. 20. Sauce Pan Rae.~. (Me.nufa.ctured by John Van Range Co. , Cir1einnati,. Ohio ) Size: ten (10') fe-et long by twenty-four ("2.4n) inches wide having 3 bars:; each two {2tt) inc"' es by one-fo-urt.h (l/4•t) ineh..es nickled set on edge.. The eent-er bar being six ( 6'" ) inches below the level of t he sides. The ends of the side--bars to be connected by rounding the bands..,. Ea.eh of' ··these bars to b-e titted ~ith heavy hooks placed t welve {12·n ) inches apart on either side and alter11ating. ,so thst hoQl\S ar·e aet~1ally six ( sn) 1nche.s apart. This. raek to be pro­vided with wroug...11.t niekled iron hangars· for attaching to ce-il.ing. Same is to be six and one,-hal:f ( 6 l/2') fe·et above floor. $27.oo Item No. 21. Dish Machi,ne.. (Bought from Southwestern Specialty Company, Inc., San Antonio, Texas) Electric ·1sh Viasher ,.1th 5 racks. Hobax,t# Model AM-4;· powered by 3/4 H.P. motor; 1725 R.P.M., 220 volts,. 60 eycle.s, 3 phase. Stainless steel. ~604.70 :J:tera. No~ 2.2. Dish Tables. (Manufactured by John Van Range Co• ,. Cincinne.ti. Ohio or Majestic l1anu.faottu~ing Go•.• St.• Louis, Mo.) ­ One fH~t of' dish tables: one .soiled dish table nd on.e clean dish table of size ar.1.d shape as shown on plan..· The top to be· made of No. 22. gauge steel with three and one• fourths ( 3 l/4"1 ) in.ch :ea.i sed edg-e tv..rned up and flanged to fit dishwashing machine herein specified. The tables a.re to be moun·ted on one and one·-rourth. (l 1/4~) inch irun · (niekle plate.a_) legs with ball feet and cross connecting rails of one ana. one-t~ourth (1 l/41t) inch pipe--pl ated. · Unions and tees al.so to be plated.. The table to b-e nicely finished and polished,, not black iron. The top of the soiled dish table is to be. cut ou-t; to reeeiv,e a. one compartment rnonel sink, size twenty-four (24") inches by fourteen ,(14n) i .nches by twelve (12") inches deep. This slnk is to be so attache.d to the soiled dish table so as to permit liquids to d!+ain into this sink. :{o r·ivets or other obstructions are to be left above the leve.1 of the table.. To be bright ateel. · ~<.2.~5 '·t;;i~ . •.oo I·tem No. 23. Dish .Tabl e Sink. (Manu:faetured by DuPa1">quot1 Moneuse,-Hunt Co,;· New York and Chicago or John Van Rangeco.) One ( l) gl.aas sink f or soiled dish table. S.ize: twenty•foux~ (g4n) 1nche-a long by fourteen (14'6 ) inches wide by t ~1elve (12") inches de,ep• This sink is to be eonstrttcted of No:. 15 gauge monel metal No. 3 grind. All. c.Q'rners of s.ink to .be welded and made perreetly smooth. This sink is to be fitted with a one and one-half (11/2n) inch _brasa waste connection with plub and chain. The rivets used in sonstruction o.f t his sink to be of nickle or monel. This s.ink. is to be fastened to the soiled dish table by means. of a f.lar.Jige. The flange shall he part of the dish table extend­ing down into the sink,, sam.e shall be :neatly riveted and smooth.. No rivets to be on top surrace or dish table.. own Flour 3 Lbs. Powdered Su6ar 3 Lbs. .!9 2. 20 2. 00 . 14 1.• 50 4 . 94 4. 37 . 52 . 48 3. 00 22.34 · .21 .os . 10 4•.50 .so 5. 39 9. 00 1. 20 ­ 3. 00 . 88 14. 08 l 0. 88 2. 63 3. 29 . 45 .-19 • '8 . 23 18. 35 60. 16 . 414 Menu Menus Allee Littlefield Dormitory A:eril 141 1942 Breakfast Grapefruit--Cherry Juice Assorted Cereal .s Fried Eggs Toast--Butter--Jelly Coffee--riii lk Luncheon Pork & Chicken Loaf-Gravy 1'.) • n l.CS Fr esh Spinach Sturfed Cel ery & Olives Brea.d--Butter Apricot Preserves Dinner v~B.r Chops Butter.,ed Pot a.toes Cauliflower c Raw Carrots Lettuce Salad c Russian Dressing Hot Biscuits--Butter--Jelly Faraous Chocol ate Pudding Total for the day Average per person Cost Staoles -·-,--~ -dt . Soup .I cl1. Ice 100 lbs. Sweet ·Milk 25 ~al. Butter' Milk 3 Qts. X Cream 7 Qts. Y~ Crearn 5 Q,ts. Butter 14 Lbs.•. Eggs None Jefferson Is. Sal t 1/10 Or anges 4 Bx. Grapefruit 1 Bx. Grapefruit l 3x. Baking Powder 1/10 Lb. Cherry Juice 2/10 Rice Krispies 2 Bx. Cof:fee 2 Lbs . Pork & Chicken B. F. Rice 6 Lbs. Spi nach 2 Bu; Cel ery 1 Doz. Pi miento l Cn. Ri pe Olives 1/10 Green Olives Apricot Preserves 2/10 Veal Chops Potat;oes B. F. Cauliflower 2 Doz. Lettuce B. F. Chocolate Waf ers 3 Pk. Ice Box Cookies 6 Pk. .os ,19 11. 00 . 21 5. 25 3.75 5. 32 .• 95 12. 00 2.?5 3. 00 1. 77 46. 27 l . 66 . 21 . 57 1. 30 i.oo .-21 . 88 2. 16 3 . 80 9 .• 92 21 . 95 s.oo 2..25 . 49 26. 69 85. 25 . 583 Menu iv"enus Alice Littlefield Dormitory · ~uedn~s.siay, April 15 1 1942 breakfast Oran:::,e Juice--Prunes Gream of ~rheat French Toast --Syrup Coffee--Milk Lunch G! bi ot Omelette Hash-,-urowned Potatoes Crea'!l Peas & Celery Fr uit Salad Bread--Butter Di nner '. • u Rib roast--Gravy Yorkshire Puddi ng Carrots Aspar a.sus rrom. Aspic Salad on Ror:J.oine .. o ls--Butter Ice Cream--Frozen Peaches Total for t he day Average per person Cost Staple~ Ice 300 Lbs. S. Milk 20 Gals. X Cream 6 Qts. B. !{'ilk 2 Qts. Butter 10 Lbs. Eggs 1/2 Case Cor nstarch l Bx. Powd. Sugar 2 Lbs. Raisins 6 Pkg. Lump Sugar l Lb. Soda 1 Bx. Li mes 100 Swans Dovm Fl our B. P. B. F. Syrup l Ga l. Coffee 2 Lbs. B. F • ....., F:l b. • Peas 3/ 10 Bananas 1 stk. , Apples 1 Bx . Pineapple 2/ 10 Apricots 4-7 Ri bs Carrots l Doz. Bu. Asparagus 2 Doz. Asparagus 4 Pkg. Tomatoe Juic·e 7/10 Romaine 1/ 2 Bu. Proz. Peaches· 10 Lbs. • ·• 57 a.so 2 .-40 .14 3.so 4.25 . 08 •. 1 5 . 81 . 08 . 06 1 . 00 .,23 22. 37 1. 50 • 50 -2. 00M 2. 40 5. 68 2. 50 1. 34 .. 58 12. 50 24. 80 . 30 2. 40 2 . 88 1. 47 .so 2.10 34. 45 71.35 . 491 Menu Cost :Menus KII'ce Littlefield Dormitory St~ples 'J;hui')sday, . April .. 16, 19~£. Flour 3 Sk~. · "§. 98 Oleo 1 Cs . 2. 34 Ice 100 Lbs •. .19 Sweet Milk 25 Gal. 11. 00 X Gream 5 Qts. 2 .,00 Butter Milk 4 Qts. .28 Butter 25 Lbs. 9. 50 F'ggs 1/ 2 Cs. 2 .13 Yeast 4 Lbs. . 52 Gingerale 1 Pt. Vinegar 1 Gal. Shortening 50 Lbs. Green Coloring . 08 . 19 7. 38 ..86 46. 45 Breakfast Grapefruit--Ste'led Peaches Peaches B. F. Grapefruit B. F•. Oatmeal Oatmeal 1 Bx. . 19 Post Toasties Post Toasties 2 .16 Grapenuts Grapenuts 2 . 25 Sausage Sa.usage 25 Lbs. 4. 50 Toast--Butter Coffee Milk Coffee 2 Lbs. .so "'fS . 60 Llkvicheon 1roasted Cheese Sandwiches 'I'Cneese B 1i1•L • Corn Corn 31 Cns . 3. 39 Cabbage Cabbage 35 Lbs. . 53 Lettuce--Tomatoes--Pickl es Tomatoes l Lug• . 3. 75 1-ectarine Halves Nectarines 5/ 10 4 . 96 Cookies 12. 63 Dinner Liver & Bacon Liver 41 Lbs. Be.con 12 Lbs. (Pi g ) 6. 15 3. 96 Escall oped Potatoes nr een Beans Potatoes 1 Sk. Green Beans 25 Lbs. 3. 50 2. 50 Beet .s --Aspa.ragus--E:g0 Holls--Butter Sa.l ad Asparagus 8/ No. 2 2. 17 Cherry Pie Cherries 30 L s . Swans Down Fl our 1 'x. 4. 15 03.. ~ 22.• 66 Total for the day 87. 34 Averarye per person . 602 r!l.enu Cost Menus Stapl es A!1ce Littlefield Dormitory ·Fri_daz, A;eril 17, 1942 Ice loo Lbs. .19 s. Milk 20 Gals. 8. 80 X Cream 5 Qts. 2•00 B. Milk 2 Qts. ~14 Butter 25 Lbs. 9. 50 Eggs 1/ 2 Cs. 4. 25 Bro1n Sugar 25 Lbs. 1. 56 26~44 Breakfast Oranges Ka.data Figs Kadota Fi gs 1/ 10 . 73 Raisin Bran Raisin B.ran 2 Bx . . 20 Kix Kix 1 Bx. .12 Shredded Ralston Shredded Ralston 1 Bx. .11 Scrrunnled Eg?s Butter--Toast--Jelly Preserves Hot Chocolate Cocoa 1 Lb. .16 Coffee--1\t1ilk Coff e 2 Lbs. • 50 1. 82 Lunch Tuna Pish Sal ad 1runa Fish 4 Cans 6.oo Celery 1 Doz. i.oo Olive aarnisb Olives St . 1 ~al. 2. 75 VJ a.ff le Pots.toes Waffle Potatoes 7 Lbs. 2. 80 Squash Squash 35 Lbs . 3. 60 Seckle Pears Seckle Pears 2/ 10 2 . 82 Toasted Crackers vVheat Toast ':1affer·s l B.x . . 16 Filbert Sweet Rolls Powdered Sugar 2 Bx. . 15 Karo l/2 Gal. .39 Dinner Ro!Ied Shoulder of veal Veal 45 Lbs. 13. 80 ]Xew Potatoes Vegetable ca~serole Re.dishes Potatoes 1 Bu. Beans l/lo can Radisles 2 oz. l . ?5 . 48 . ?O 1 nips 11urnips l Doz . . 60 Bw>r Gherkins Rolls--Butter - C lOCol ~ te Cake c Cara.n1el Swans Down Fl our 3 Bx. . 69 Iceing Chocolate 1 Lb. •. as Total Cost per day 66. 03 Average per person . 455 hienus .-I. J..1 ce. Li· ttl,..::.f'.;eld A..::; """ Dor:·!l.i tory April 18, 1942 a· Breakfast Grapefruit--Bananas Petti johns Asst. Cereal C ea.med Dried Beef 1oast --Butter--Jelly Coffee --\1ilk Lune l Mexican Spaghetti Peach Fritters urnip Gr ens Rye Bread--' utter Grape Jelly 2ugar Cookies Dinner Pork Cutl ets--Gravy Pr . Pried Sweet Potatoes Creamed Celery aud Peanut s Mixad Green Sal ad Cornbread Muffins--rutter Lemon Suf fle--Coffee Cr eam Total for t he day Average per person Staples Ice 250 Lbs. S. ·11k 20 Ga l. X Cr eam 5 iclts. B. "f1ilk 6'~~-Qts. Wesson Oi l Gals. Butter 16 Lbs . Eggs 3/ 4 Cs. Salt 1/10 Sugar 100 Lbs. Swan Down l Pkg. Lettuce 1 Crate Bananas 1 Stk. Pettijohns l Bx. Rippl ed Nheat All Bran Tn B• .r: • B. F. Coffee 2 Lbs . Tomatoes 3/10 Meat B. F. Spaghetti 6 1/ 2 Peaches 5/10 Greens 2 Doz. B. F. Grape Jelly 2/10 Pork Cutlets 45 Lbs. Sweet Potatoes Celery 1 Doz. Lemon 1/2 Bx. . 47 8 .• 80 2. 00 . 42 7. 50 6. 08 6. 38 1. 50 5. 95 . 23 3. 00 42. 33 5.76 .17 .. os .18 . 54 6. 73 1. 26 . 65 2. 78 1. 20 1. 64 7. 53 12. 80 . 93 1 .. 10 2. 38 17. 21 73. 80 ,. 508 ..t 38 Form 3 • Order L1et PULCHASE rnDERS l. Pur"hase orders in triplicate are written for all expen -1turcs except pay rolls and refunds of roora and beard. All or~ers aro written in the central business office ~ith the exception of purchase orders covering milk, ice, laundry, utility bills, and some repairs; and candy~ bread, and bot­tle drinks for the Little Campus Lu.rich oom; and emergency or 1ers for iea Room, and so:i:-11e inter-departmental orders. 2. All purchase orders are distributed as follows: ORIGINAL /L D DUPLICA,TE yO~IES The ori ginal and dup.J..icate copies of the orders are s'ent to the of.fice of each individual enterprise. 1~d e dupli­cate copy is held in the office and the original copy is sent to the kitchen or receiving center as authorization for deliveries. Each delivery is checked with this original order and with the delivery ticket. Any irregularities con­nected with deliver'ies ar·e noted on the original or "'er and when necessary repo:rted irrrrr~edintely to tbe resident business director or to t he cent1~a1 business office.. After figuring and entering the extensions, these original orders are si7ned by the person i n char·ge of the r·eceiving center and returned to t h e busines0 o.ffice of th.e individual enterprise. The person actually receiving and checking in the deliveri.s must sigi1 the delivery tickets and ti~ e original copies of the orders. Upon receipt of t he original or ~er, a member of tt.e office staff' of the individual enterprise rechecks the agree­ment betneerl delivery ticket and original order and the accuracy of tle extenslons and enters upon the duplicdte copy the notations , corrections , signatures, and extensions found on the original copy. 'r1ihen original and auplicate orders are in az;reement, both are initial d oy the of fice person who checked them in the space nchecked Duplicate. " The com l eted du licate or;· rs &re filed n the office of the indiv ·dua enterprise• .r ey are to be arranged chronologically under the alphabetically arranged flrm names. The completed orir.zinal orders are filed in the central business office but are sent there only on Mondays and on the first day of each month. Tie bills or invoices, as t hey are received, ru.~e to be checked in the offices of the individual enterprises against the corrected duplicate orders on file there. A paid mark is to be shown in the "Rc1';'1ark" column after each item on the duplicate order covered by the bill. The initials of the person checking the bill against the duplicate order and the date are to be placed on t h e duplicate purchase order in the space nchecked invoice. tt This person also is to initial both copies of the checked bill in the upper ri(~ht hand cor­ner to show responsibility for final checking. The bill is then ready to be vouchered. The delivery tickets are to be stapled togethe1~ by calendar' months and moved each month to an inactive file. TRIPLICATE COPI ES OF ORDEHS The triplicate copies of the orders ai'le filed i n the central business of.flee. tJ11en ti1e ori(Sinal copy is received, it is matched to the triplicate in order to determine t·1at all deliveries h ve been received and all original orders have been returned and filed. 1,he original copy becomes the permanent and official r~ecord. The above system hes been inaugurated in order (1) to authorize deliveries , (2) to provide adequate r ecords for the checking of' bills" (3) to insure the prompt payment of all bills, ( 4) to ki.~ow ·,hat bills are still outstanding, and ( 5) to prevent the paymer: t of' bills more than on ce. Rosalie s. Godfrey Business Director of Hesidence Halls 242 Fresh Groceries Unit Tota~ Article CostCost ,­ ,., I I ! i I I ~ i n '--~-·~--··· ~toreroom Issues Unit iiot~iJ BrandArticle Cost Coe • I I i I I I ' I ' ! Form 5. Issue Sheet INFORMATION FOR ST F RESPONSIBLE FOR P~CIPES 1\ND RECIPE FILES A. Reeipe Files l. Activitt Files Each "s.c~1VI:ty sh-ould have two official files of tried and standardized recipe cards (a} an o.ffiee• or permanent file-. and (b} a workers~ o-r semi~· permanent file. The keeping ot a pa2')sone.1 file of recipes is o·ptional. (Only tried and standar~ ized recipes should be put on to cards. Other recipes shou1d be copied on to sheets of pa.per and kept in manila. folders or loose-leaf notebooks. This pro-eedure gives ade·quate space for making notes fr.om time to time# makes 1t easy to type dnp1J.cate copies for workers. and keeps the re­cipe file free from unreliable recipes.) a. Of'f1ce File (permanent) Cards in this file shou1d be colored• size 4 inches by 6 inches. (A.liee Littlefield Dormitory• blue; Jes·s1e Andrev1s Dormitory ·• turquo,.se; Womans Buil.ding -gray; Tea House -tan; Little Campus T uneh Room -pink.) If more praeti·c--1. these eards may be filed on , a rod• as are library cards. b. Workers File (semi-permanent) Cards in this :file shouJ.9-.be white, size 4· inches by 6 inches. In most 1nstanees it will be found more praeti• c and lea& confusing to the vorkers if each recipe .for· different quantitieia placed on e. separate white card. Cello­phane or ·Celluloid covers may be used to pro·tect workers cards when in use. V en soiled c ards are discarded,, new cards shou1d be eareful.l~ cheeked with the office fi1e ca.rd to see that there is no error 1n copying. Costs should be omitted on wo·rkers cards. z. -·Business Office for Residence Hal1s File A. duplicate of tlie .eard filed in !\She offiee file of each activity should be sent to· the Business Off'ice for Residence Halls. Recipe cards f 'iled here iJd11 be ava1lab1e ·to a:ll activities. I.f an activity prefers that a ·recipe not be used by an• other activity until.after a certain date, the re­lease date should be indicated on the card sent to the Business Office for Residence Halls. B• Ree1pe Ca:rds i.. Method of f1ll.1ng 1n ·oa;rds. a. Typing · Al.l information,_wi.tb few exe$pt1ons -th• ma.in one being the 1n1t1-8la of· the personapproving thngb.and. ,,, c. Long Recipeifl . U~.$ both ·sides ot ·eal:ds when n~eded,_ 1n pre• :rere~ce: to two _cards. Baeks o:f ·0-ards may be used tor·1ndtv1d\l.al comments. 2. In addition tct: the 1nformat1.on .eaJ.1ed :ror on the re•­c1pe cards, gf.~e the following: a. Accurate Q~t1t1es, l. Ke•p quantities 1n practteal un1ts~ for ex­ ample1 Eggs •by •asure o:r 1nd1v1dual count rather than by dozens • .Citrous frntt j'uiee • by measure,. if in large quantity, and lnd1cate approximate mlmbei-o.f tro.1t. 2. Conve.rt mea.sures· to .as larg·e units as prac-· tical: uae 11/3 ! instead of l 'r and 1 t. Uea 1i-qua·rts instead ,of . 5 Gll:ps. Use. I cup mste-ad of 4 T. Us& 2 pound of butteri er l. C'Up instead of 16 T.­Use wetght~ instead of me.asures tor large q-uantit1.es 0£ tiou.r-. . b• D1reetiona ... should be brief• aeeuratefl well.. express:ed1 .•..$tid gr~tioo.l. · 'filey .sJ;:touJ.d include: . i. Me:tho4 of eomb1nf!lti:on 2._ 11me.and temperature (degraes F.) where 1.nd1ca te'(l 3..• Size, shape, and number of utens.;tl.s £or final _pre~ration, where practic.al. (EXample • 6 layer eake pa;ns~ 9 inches by 9 in.C,btlBe } 4. Method Of serving, When this 18 s1gn:1.ficant. e .. Unit Prices When figuring costs, 1nd.1eate on the cards in 1ead pencil unit prices of' those ingredients ~here a. price change :vould materially a:ffect the cost of the recipe. d. Use the following abbrevi.ations: t -te · spoonT ·• tablespoon c -cup pt -pint qt -quo.rt ga.J. -gallon oz -ounce # or 1b ... pound bu -bushel pk -pe·Ck A.P. - as purchased E. P. - edible portion e . If the brand of the .food a.ffeets the r·ecipe, it should be included under ingredi.ents: i . e•. various baking powders react differently; some brands of chocolate ai'feet f1avor, eo1or and texture o.f product. f. ·when dippers are used for measuring portions, as for sandwich spread, croquettes, et.;c. , or· for serving ice cream, etc.» indicate ·Size of dipper. g. Any other interesting, valuable and pertinentinformat:on .Rosalie s. God.£reyBusiness D:irector of Residence Halls February 1940 · 247 INSTRUCTIONS FOR ilAKI!JG VOUCHERS 1 1.. J:lhe head:lng consists of the date vouchered., the narue of the firm, and its address . 2. n the body of the voucher~ include the following in~o::rmation: a. Under n ayee's Invoice Dateu give date on the firm ' s bill; occasionally the firm. omits this date.• b. Under npayeets Invoice I'un1ber. 11 ~ive ny distin­guishing it;orn, i . e .,. invoice number , g .s meter number , teleplone number, etc. c. frype in As ger the attached about t wo spaces below the above intormat:lon. On t he san1e line in the amount colu..inn , give t h.e total a.mount of t he firm's bill •. d . If any chan~es are made , including plus or m·nus errors, deductions for incomplete dellv­eries, iscounts ,, etc., make a com.,. lete nota­tion two spaces under the line which reads As per th! !ttached. e . On t he "Total" line vrite in ~e correct a,:mount thav t~1e dormitory is to pay. f . Under norder No. " write none. 3 ., Vouchers are t yped ln duplicate with an itemized bill from t he firm itself attached to t he ori.... rrinal. There mµs!_ always be an itemization of the amount po.id attached to the eopy left in the Central Business Office; however, i t . may or may not be from the firm itself. An exact copy of the ori[~inal is accepta le on the duplicate. 4. iIO s.ffidavits are necessary on dormitory vouc 1ers . - 5. The voucher s before reacl ·ng the centre.l Businvss vffice should. h ve the following signatures on t he bill: 6. Use p;ood carbon :t:>"' _er so t:nat each figure is clear and readabl e on ·the duplicates. 7. Keep ar sures and strikeovers to a minimum. 8 . '!Vhen there are discounts on · i l ls, vouchers rm.1st be r~ushed to t h e Central 3i..1siness Office as t~10 time required on t he car.ipt..s , after t he approximately a week. voucher leaves this offic.e , is 9. .i. e bill sh uld be stapled '""ecurely to t'1e voucher; ho1ever , most o.f the time only two stapl es are necessaPy and these should be placed approximately Z?/..B·inch from t b.e edge of the voucher. 10. Audi tor's ,LJew :1ulln2s; When the .tormitory makes up the original calculation for a voucher,. i .e ., pay rolls, etc., continue ·to count 1/2 cent or more as the next hi gh figure. hen the bills a.re inade by the firm, a plus or minus error, of only one cent1: whett1e1') in addition, subtraction~ or fract:lons , ·is to be · 1.;snored._ Rosalie s. Godfrey ;Business Director of Hesidence H lls 257 THE U~ IV;:RSI TY OF TEXAS RESIDE1:~CE HALLS r r·is folder contains infor:n ation concerning the hand ­ling of requests for (1) Purchases to be mua.e, (2) Re ... airs and remodeling, (3) Work to e do1e i n buildings relative to the installatior: of equipment. I. Purchases are gr ouped as to time as f ollo •vs: A. r,,aily Under t his hea lng are perishabl~ food pu chases , emergencies, etc. B. Weekly Under weekly p r1 chase a e certain classes of foods , office supplies anc printing , current repairs, pcper goods, miscellaneous supplies, and equipment. 'hese lists a.r·e sent or phoned to t ho Business Office for Residence Hall s en ·~1ednes lays. C. Annual Annual purchases are t hose mc;.de once a year,. such as future canned goods orders , linens , china, glass end silver" equipment, repairs, etc. IT, Repairs, renov tion, and \Vork ·'one in bti.ildin:; s relative to replacmont and installation of r e~ equipment. A. Current Hepa.irs Under thi h '·:-e.ding are those repairs th ca.t can or must be done rvhile t he buildino' is in operation. Some a.re emerr~encies an ., otho1,,s can be do:fl.e E,q ally satisfactorily any time during the vteek. The time for r~eporting emergency i-aepnir-s is obvious, but repairs that a delay of 2 few days would cause no difficulties could be wore effectively and 1nexper.sively handled if they are r eporte" each Wednesday sf ternoon. All work that can be conveniently and practi­cally done while tne buildings are in operation are current repairs and should be handled as such. B. Holiday hepairs (Thanksgiving, Christmas, and Easter) Those repairs wl1ich take several days ,, or are best done when the buildings are comparatively empty, come under this headinp. Such r->epairs should be requested far enough in advance to make the hai1dling of them practical,. Do not report for holiday repair items which can be as satisfactorily done while t he building is ln operation or which can wait equal ly well until su..11'.ilner . C,. Annual Under this heading are those repairs best done when the buildinp;s are normally closed du.ring the summer , or when special arrangements are made to close the buildings because of repairs. Requests for annual repairs necessitating the closing o.f a building for one term or more of' the summer session should e made prior to January 10th.. ( Su.mrner school catalogue material is called for before January 15th. ) This is specially important if the repairs are to be done i n a building normall y open the second term of su.rnmer school, or if such repairs require longer t han one term to complete. III. Schedule for annual repairs and annual pur)chases Requests for annual purchases and repairs should be made in accordance with the following sche 'ules. A. January 21 (Use headings in the order listed. ) 1. Chi na Include replacements and new purchases of Scamm.ell,_ Syracuse and Hall china., and all related or made items of t h is kind. 2. Gl assware 3. Silverware 4. Linen-·-bed, table and towels. 5. Smocl{s • uniforms and I!liscellaneous textiles. 6. Other related items . Bids will be called on these 1tems and 01~ lers will be placed for immediate delivery. (Immediate delivery for items of this class means approximately 90 days. ) 'l1he date fox~ the purchase of this type of material has been set as indicated because (1) some buildings need their heaviest supply of these items in f.1 a·y ~ June , and July, (2) it takes t hree months to get delivery, (3) salesmen ror glassware and linen firms come through Austin l ate in January7 (4) glass .factories and some potteries cl ose one month in the sum.111er , thus delaying manufacture. B. April 21 (Use headings in the order listed) 1. Pa.intir: g 2. Plaste1~ing 3. Carpentry 4. Plu..~bing 5. Remodeling 6. Miscellaneous repairs ? • :Furniture repairs 8,. Furniture refinishing 9. Uphol stery, draperies and rugs 10. Cleaning equipment, hand tools and cleaning supplies for fall delivery. ll. Kitchen equip:ment--large and small 12. Jfiscellaneous purchases In t he ma.in 1 the ·1ork call ed for by the ctbOYe items will be done in the summer. Deli1rerios will be made as soon ''" s practical. C. May 15 l. Future canne·d goods. rv. PoFmS to be used f'or requests made on January 21 and April 21. A. Both sets of requests are to be typed on 8 1/2 x 11 bond paper and carbons are to be kept by each activity. B. Set do. l (See exa.i~ple , pac:;e ) 1. 1nis set, a.n outline of .the purchases an repairs resqueste.a, will serve as an index. 2 . The typing shoul~ be single-spaced l eaving sufficient lert hand margin for stapling. 3. It should be brief and accurate~ and should give all i nformation needed for the identi­fication of items. 4 . The na.rn.e of the buil ding is to be placed in the upper right hand corner with date below. 5. The headings for purchases and replacements are to be in the order shown under Section III. 6. The quantity needed is to be placed in the l eft hand colmnn. 7. The description, approximate price ~u1d previous purchase date , etc., should follow / at the r1 lght of t he quantity column. c. Set No. 2 (See example, page ) 1. The infoi,,m.ation under each classification (1. Pa:l.nting, 2. Pl astering, etc. ) is to be typed, double spaced, on separate sheets. This makes i t possible for like vork f or all buildings to be put together. 2. The naJre of the building (or buil dings ) is to be in the upper right hand corl'.ler wit h date below. 3., The heading of each cl assification is to be in capitals in t he center and at the, top of the pagett 4. If more than one building is on a page , repeat the nrune of the bu.ilding in th cen­ter for identification. v.• Forms to be used for requests m"de on !1'ay 15 for purchase of future can..'1.ed e;oods. A. Requests are to be typed on 8 1/2 x 11 bond paper and a car bon is to be kept by ea.ch activity.. B. Form for request (See exarr1pla, page ) 1. Leave marg-~n at· top .for stapling. 2. NaJ-ne of activity in upper left hand co:t">ner. 3. Date in rir1ht hand corner. '-· 4. Title in center. 5. Headings (all buildings but A. L. D. ) a. Amount to purchase ln cases and size of unit. b . Article , description and brand used last yr}a.r. c . Comments and Recommendations. 6. leadings for A. L. D. a. Amount to purchase ln cases ...,nd size of u..~it (leav~ blank) . b. Articl e , description and brand used l ast year. c . Bale,nce on hand September, l , 194 • d. Amount purchased dur ing year 194 -194 • e . A.mount used 194 -194 • f . Amount on hand May 1 , 194 • g. Gom:n1ents ,. R ·11 "-• G' d.;t;> ,losa .... e o ·.t.rey Business Director of Residence Halls LITTLEFIELD Ri\.lITORY CANNED.GOODS May_, 194_ .Alnount to ' l Balance l Amount Purchase in ! Article., description I on ocnd l Purchased I A.mount . . . Cases and 1 and brand 1 September 1 durina iused 1011 band 1 Comments I . I f 0 1 I I c.1ze of Unit! used l ast yea.r l 1, l year I19l~l-194.2t~tay 1,19421 ·----------__L ___ __ __________ _ _ __!_ 19.il_ L _l9_4l-19_42 t __ L __ ________J_ --------,------T--1---~-------­ I I I I 1I I I I I I 1 I I I i I l tI l i I I I 1 I I I I I I I I I l I i 1 1I t I 1 1 I I I I I I I I I I I I I I I I I I I I I I I I I I I i I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I I l I I I I I I I I I i I I I I I I I I I I l I I i I I I I ~ I I I I I I I I I I I I I I I I I I I I I I I I I l I I I I I I I i I I i I I I I I I i I t I I I t I I i I I I I I I I I I I I I I I I I I I I I I I I ro Q) f..J .UT-·1D y TN iil T-T17' v ll p ~l ('u' r..• T't';f ruT-:'11='?1.' ('.~ T11Y DO k' i Irf)o:pI r.' c LAJ. t ...l .. _ -J.. l!""t•' Vr.s...1..l.) s...> ..~-t/~r ..... ._, _... _._ •L\. _. . .J.. J. \. .....,J_..;.) Student laundry and dry cleaning are to be l1a.ndl0d through resident a&onts. Dry cleaning and la:u.ndr•y agents a.re members of the dor:mitory staff and ar)e appointed by the x~esident director and assistant managers in the men 1 s "'ormi­ ~ • ~ ... tl-. .. 1 .. . t d ' • ... .. t vories " ana oy AJ.e socia . al.rec -ors an· ousiness o.1r~c ors in t he women ' s dor raitories. Names of agents and th.air room nmnbers are to be posted on the bulletin boards. These agents are to represent all cleaners a.no. corrwercial laundries whether 01~ not th.es fir1~1s care to pay co1mnissions. The amounts of the commission0 arc to be established bv the vari­ . <' ous firms interested. y,;o salar•y is paid to tha agent by the dor.!.l i tories. Students are to desif"'nate to the agents '\'Vh.ere their clothes are to be sent if they have a preference.• Duties of Ar~ents : 1. Deliver and pick up clothing ea.ch evening; deliver­ing and solicitin'-" where possibl e is to be com­pleted by 8 p.m. 2. Keep records of all charge accounts. :3:. Residents must pay their accounts by t he 10th of the month. Accounts are to be paid to the agents. 4. Agents must pay t heir accounts to the various firm.s by the 15th of the month,. 5. Statement of laundry and dry cleaning business must be filed in tl1e of'fice on the 15th of the month covering the past month's business.. T"tl'1s statement is to include a sunnnary of the business done with each firm and shoi~T the. am.ounts of cc-mmisslons , if any. 6. Agents are to keep on file in the office statements from various firms of the Jercent of corr.unisslon paid. Q!f!ce Respqnsi~ility: 1. The o.ffiee will handl e dry cleanine; and laundry only in cases of emerGency~ in which case it acts in place of the agent; ·nd the transaction is complet ed by the agent . 1T'ne office ~, 111 keep a complete list pf all such emergencies nd file them in the office vith the agents ' re·;orts. 1l1he following staton ent is to be post.ed on· all dormitory bulletin boaras : D:r>y cleaning nd l u1n1 ~"'Y agents ar e appoi Jted by t11e dormitory management, and they ha.n ilc work for all d:r-y clean­ers and connnercial laundr:tes. Tha sole remuneration of the ao-ents is th(ji1~ conm.ission. Residents must pay launclry and r>y cleaning bills by the 10th of the ensuing ::..-,.onth. Room Numbers Signatu.re Information t o students conce!..nlng the h ndling of: dr y clea11lJ1b and laundry is -to be included i n t he information fol :iePs issued by tJ:e various dormitories. 264 INSTRUCTIONS FOR DORr~1ITORY MISCELLANEOUS r r coME 1. Instead of signing just your own name , sign t he dormi·tory ' s nar.1e by you; for exrunple : Littlef i eld Dormitory By Rosalie Godfrey 2. If the carbons become dim bef ore the receipt book is completed,. cut another from a regular piece of carbon. 3. Be sure the date is given on each receipt. 4. If correction is made on carbon r eceipts, t his should not be done by rasure. Such changes should be initialed by the resident business director. 5. Give complete i te1nization {initials :may be used for guests as follows )~ including fines and giving r·e asons if rate is irregular; for example: l 1. 0o·. .35 fine . 15 d r~ 1 .so •6• l o.n .. g. .25 l • 2 0i'!' 6. If the amount is for student room and board,. indi­cate , givin6 sepa1'late amounts f or room and board and rates charged. 7. All money on hand at the end of the month should be cleared thr ough the Central Business Office earlx on the morning of the first of each month. 8. All money ta.ken in through a dormitory office shoul d be accounted for in the numbered receipt books. rrhe total of receipts should always equal the total cash being turned in.• 9 . V'hen ca sh is Peceived at the Jessie Andrews or Asenath Carothers Dormitories to pay for some item t hat has been pai d for at some previous tlr:le by a dormito.r.,y vouc.u.er, that sort of' recei pt should be written only in 'the Jessie Andrews Miscell aneous Income Receipt Book. ~his includes food, cleaning supplies, etc.--not telephone conunisJions-­ t hey may be · ritten on either or~itory receipt . Ro·alie S. Godfrey Business Director of Resi dence Halls I LIOGR PHY BIBLIOGRAPHY Architeeture l. Aro.nson, Joseph, The ~ook of ~r:nity.re ~Decora­tion•-Period and ,.\iodern. lifew Yorlt: Crov~1li ?lib· !!Shers. 'I~ ·• -pp; 35'-38. A discussion of period s:tyles and t ·ypas in :turni­tu1~e and deeorat.ion• .2. Bryan., . Mary, DeGarmo and Handy. Etta H .• , .:r.urnishings and Egu1P!ent f'Or Reaiden-ce H.a11.~. r ew York: ~eau of Pu'6licat.Ions•-Teaci1er·s C·ollege--Colum• bia University. 1933. pp. 92. A detailed and t ·eehnieal description with defi• niti.ons and stende.rds given for equipnent for re­sidence halls., 3. God!rey, Rosal.ie s., *'Setting o.f Standards by Selec­tion and Care of .Int.e·rior Surfaces, Fu1~iture, and Furnishings,0 J,ournal of Home Econom1~s~ Vol. 32,. No. 1, PP• 11.-!4, January, lWIO. -. An exposition of the factors to· be conside·red in creating an interesting atr11osphere vith la.sting .fur­nishings in a residence hal1. 4. Godf'rey, Rosalie s. and Brookshier, May, A Stud.z of the Present Dorm.itories to Detenrdne -ele Poss!= bllitie"'s !l:i. Bui1dine; a' :rQiiien is Doriii!t~ That . Could Chars.e Lower Rates ., Unpublished. June.. 193·8.' . ·-. . JO A study of prices and costs of furniture, equip­ment., and building v1ith mininru.m space allowance.a, etc. Space allowances, etc.~ .for dorm.it-cries bu:lt 'tJ ith the sole object of housi11~ as many students as possible within a given appropriation. 6. VJhi ton> Sherriel, Eler.a.ents of Interior Decora.tion. Chicago: J .R.-LippLicott Co1apany.· '"'1g ..... pp. 91-117. A _ ossa:ry of technical terms. Spe.~ifications for ~t9hen Equi;jent. Littlef~elp.Memorial Dorniltorz. Ul;l!vera t:y: «£ '.rexa-f!• .Apply to Blueprfut !. o • 4926~ · September• 1~~6. From files of Busin~ss Office o.f Res idence Halls., The University of Texas. Descriptions and require1 ents for original pieces ordered for The ice Littlefield Dormitor'"s• s. Specificat,ions for ~rni·shin.g the .Gi~ls' B.ed·S.~tting 1 R,ooms . The-r:rttle.fi.eld .~emorlaf Do.rrn!t!l~• The Univers_1ty of Texas.. Frorn files 6£ Business Office of esidence Halls$ The Universj.ty of Texas . Descriptions ari :J requirements for original pieces ordered for The Alice Little.field Do:rmitory. Management 9. !. Manual f..o.z: Dieta..ry Em loyees 111 State Jiospitals, Preparea_ by Pens· ger, ChriStine R. , Projec.t Chairman, Americ · _ Dietetic ttSsociat1on, 1939­1940. p. 127• A handbook intended to aid dietary employees in ·!;heir task of preparing and serving .f'ood to the pa.­tientsi giving a better grasp of food prob1em.s 1n genera • 10. Augusti..tle1 Grace M.,. Som~e .. t\s;pe,c-ts of !iran.~gement of ~ollege Residence Halls f or _Wome'A• lfew 'York: F • s-~ Crofts and Company. l ~35. p . 242. A study of per c pita lnb-0r hours a:nd costs in residence halls at educational centers. 11 .. Barnes, Ralph ~1 ., .1Iot·on and !.i e .§.~die~ . New York: Jobn Wiley ru.1d Sons~ Inc. rg40. P•· 369. Analysis of r ate·· and wage setting in relation to economy of l abor a..nd vilne spent. 268 l o ~. Bingham, Walter Van Dy1 e and Moore~ Bruce Victor. How to Intervie • l\fe '1 Yo-rk: Harper and Bro­ therS-Pub!!Sfie s. 1931. p. 265. The personal L'l'lterview as a f act-finding cri• . teron in l abor selection. 13.. B1-;yan,. iviar~y DeGanno and Zabriskie, .Alice M., ttLabor Hours and Costs. in House and Food Depart:mants,.•t Journal of Home ~co_nomi·c.s~, Vol. 21, lo. 3t · pp. 163-170, March, 1§2fl,, Schedules of employees reviewe·d in re a.rd to type or v.rork,. hours of work, and compensat.ion. 14. Bryan, I\!Iar-,r DeGarmo and Zabrj.akie, A11ee 11., nstudent Labor in Educational Institutions,tt Jour:q.aJ. o:f Home Ec.ono] c.s, 1 01 • 21, J~o . 2, PP• !o5:.le?o',.­ eb ruary., 192~. Methods for reducing labor hours and eosts. 15. nJ·ob Descriptions f'or Hotels and Restaurants, n Vo·l,. II. end III. Washington D•. c.: United States Government Printing Off'ice,. 1938. PP• 439,. Summaries of different jobs including duties, e,quipment used, pro1"'.1ot.1on poesibilJ~ties, and quali­ fications for ench 16. Leigh, ].Jlildred J •• 0 Manage:ment and FoOd Con·trol in the College Do:rmito1'ly:," ;ro~a*-£!, Am.eriean Dietetic .Associa tion, \ro1. 15, -No. ~> pp. 1'7g<:;184. iia.rcE, 1g~s. · · · · A discussion of problems of management and in.for­mation on food control. 17. Lyford, Carr1.e Alberta~ 'Ihe School;, J)ormitog. Boston: M. Barrows and Company. 1§32. P• !S7. A descr,iption of the runetions of a dor.mitory super­visor in co•,relating furnishings and routines for effi­ciency and comf"ort. 18. Shell, Envln Haskell, .1 . 1echniqu_! ()f Execut1.ve Con­trol. Ne York: McGraw-fil11 BooFCor11pany, Inc. 1934. P• 228. A .... resentation of the methods of e-stablishing l abor dependability by psychological appeals . 19. 20. 2-2. 23.• 24. 269 Tead, Ord\vay a..."l.d M·et-calf'~ Henry C., Pttrso;nl).el. Admin­1strat_1on:.-W'.Sw Yor.k: McGraw-Hill Book Compariy1'Yiie. 1933. p .. 519• . The principles and practices of governing 1abor in regard to safet-.f., health, pl·.cement, working con­ditions, tr8in1 g, production standards, etc. Tra.cw, Anna M. nThe Old and tbe NeYT in .Administra­tion,u Journal .of American Di~tetic 4ssoqi.ation, Vol. 13; No. 3.,. pp• ~1S::~~, September, 1§3'1.: , Interesting qs it gives background and history of 1nst1tut1ona1 dm1n1stration. Hqusekeeping ~er1~a.'s ?ou-Sekeyp1n~ Bool<;. Compiled by New York Hera!d Txil'6umelt0,me tiistituta. New York: Charles s.c:r.ibner 1s Sons., 1941. pp. 576• Up-t·o-date adv.ice to the ea.sie&t, most efficient, and most econorr.dcnl wv.y to do the housekeeping.j.ob, including refin1sh1ngs and special cle-aning problertls. Augustine, Grace M. Some ., l2eets of M~a.5:emellt ~ College Residence Ralls for Wo . · • New York:F.. -s. Crafts ma Compan~1~3p. ' P• ·242:. Considers s·' f and ope.ration of the ho:use and ., rood units' conditions of their emplo-ym.ent and l abor hours and costs.. Denny. Grace Goldena, .. Fl_abries and How to Know 1hem. Chicago: J. • Lippfucott Co.' i926: pp. i52. De.finitions, descriptions, md tests of different fabrics. Draper" Marion, "Tll.e~.Con}.parative Initial Goat and Up­k.?OP of Built-in and . o~r ble Furniture for Resi­dence Hall Student Rooms as Determined f1~ Ten Buildings Housing Univers-ity of Texas Students.. [aster's Thesis. 'lb.e t1n1~ers1ty 0£ Texas. 1940. Study -especially interesting from the standpoint of co par·ison of types of furnitu.re and cos.t. of :main­tenance. 25•• 28. 27. 28... 29•. 30. Godfrey, Rosalie s., *'Housekeeping as an Admjn,istra­t1ve. PrOb1em,tt . Tb~ Ameri,oan ~cb,oo1 an:d Un~ver-· si.tz.. PP• 171-ls:z/2 ~ · · · .. ---· · ·~ ··' Ba.sea for planning interiors~ s.eleoting furnish• ings, pres.atJving finiab.ea through .·proper care by trained er. plo:ye-es. r.redf'i~ey, osalie c ., "Ho\i1 to Treat Stll:d.ent ...OOiU..91 " 1'b.£a. Jatlt.on.s !?.c:,J::ool.~~-p .• 37-38. June~ 1941., 1 E.ssentials for pl.a?ming rooms ;for eomfort, suit• a.b11ity,. an.d dur b:ility~ '.ij'.9µ;se" ee.;;e¥'1& 0+11. P:~xade.. Chleago., The uo·tel. ~Ionthly Presa~ -Jann.lilly, Inc. 193?. pp.•. 95. · A book of nractieal 1de,aa and methods for house­..teepe~s in hotel.a, hospitals, clubs, and institution,s •. Terrell• Ma~garet E.~ and Straight, Willim.ae,, nMain­tenanoe Problems in Res1dence· Ra.11 Housekeeping1 u Jp~~ ot ..m(l~~C:.@. Diete'J;;te., }\$s.ooJr:+:t~on, Vol, 17,. l'fo. 1?5, PPt rm:r~tJ6'7, December, 1941. DisctUJsions of life expects.ncy an.d depreciation rates of linens.• . att:resses. aprings, pillows• draperies• .furnitur~~' etc• .. Food Service Augustine.,. Graee __)1,.,.. ,SOnte A1s~-eets !2£.Mell.ag~ment ot ... 9.ol.lese. Re:3ta~nc~ Ratis . or floltl~A' W~~ ,Yor~.: F. s. erol't.s and Company. 1~3-5.. P• 2..12. Considers ·.staff. and ope..:r•ation of· the house and food -units;· e.onditign.I? of·. thei.r e.mplQJment and l a• bor hours and costs*. Arnet~t,. .Gleo Mae> trThe Use and Preparation of Pork Cut.a ~s Used by Dtning Halls_, Lunchrooms~ Rest aurants ~d Cafeterias,, w1.th Particular R·aferenee to: l~,. ihe Effect of Cooking Method on the Economy of 'Me.at, 2. The Use of Pork 1n the Menu. ·• :Master's 'lli..esis., The University of Texas . 1942. Conclusive figures on best ways to c.ook pork. 31. Bradner#, Joseph,. "Institution Food Accollnting and Con• tro.l Problems,,".. Journal ~ Arne.11;can ,D.1.eteti;P, A$so­ciat1,op, Vo1 . 17, :ro. , pp. 771-7''1'?. October.• !t'J41. r 3 Discussion of r aw food cost, recorking of purchases,, methods O.f ine. a. r 32. Br yan, Mary De amo end Handy,. Etta H.~ F'.Urnisb.ins;~ and .~g}rl.pnent f:Pr .R.~~·1.denc~ Halls. !few Yorft: Bureau of PUE11eatlons•-Teachers College--Colum• bia University. 1933. PP• 92. Spee1ficat1ons and recommendations for equipment and furnishings fo:r .residence halls. ~ 33. Bryan# Mary DeGarm.o, ~e School Cafeteria. New Yo~k: F. s. Orofts and Company. lt'J38. PP• ?.40. Types o~ management, policies.• records for control, and f'ur.n1sh1ngs. Foods descr'ibed. Da vis" D sy and Beal~4, Ruth. :M .• , f'l~1-'-;B-.l £.~. Ho·useh.o:ld Eqidi!!ent,. New York: John. Wiiey a.nd. Sons • . Inc. i'wo:-. I ; • · · · • ~ Pr aotie hints, ideas, and rules for the housewife. 35. Dahl1 Crete M., }lo~sek~e~f ~1anaselll:ent and O,rS!f11zatiop for ~otels ana: ~!it\ . t on~'.!-Stmnt'ord,, ~onn•: The Dahls. 1~3~.. PP• 242. Rx:ce11ent t:or methods of cle · ing and ·care. 36• Ehlers, ~ab~lle , nEqu1pnen t and the Pre.sent Emer­g~;ney~u Joitr.nal .,.2,t .Am~r1ca.n D~.e_tet!Q Association,. Vol. 18, No. ~... pp·. 8~S6; Fab·rua.ry,• 1942. . 1 P.ertin&nt m·terial on OS Sible trends 1n equipxnent replaeement. 3'7. Hali, Irene s. and Hall 1 Calvin s. ttA Study of Dis'* like. and Unfru1: l i ar Foods, n Journal of .t\merican Dieteti~ ssociation, Augus:c:;· ~ Vol. 15. Ne. 'l.. · 5 ge':Ptemoer, rf93§. '. r' " ., Foods disliked by 893 llil.iversity students :tn three universities,. 40.. 41,. 4.3.. 44~, Operating eos'f;js· -1ti.th specifie figures on replace-. m&nt· and dep:recintlon. statistics, food eost,, cllina and glassware brefiltage.~1 etc, :aorw~~. Ernest. B.• ~d Toth~. Lo"Ld~.~ . HQt-el. A.gc()Wl,tlnS,• · . ' ew York : The ..onald Pres.s Compru:1y. ll:S.. PP-• 508. -:,; ~· I . . _ Methods ·of k.e~p:t;ng re9ords' and·t1nane1nl 'Statement·s. liurst., .tiarirn; c· gou$;9h91Sl Empl.o;z.e,e~:s .Handbook:~.._,Oklahoma C-1ty: . ~-~t1~ J?ubll$h!ng' ·Com.pan11 . ~9.39• PP·• i ·04 Speeilie#. e1eitWifntary h').struet.1ons for'·the b1'g1.Dll.er 1n genera1 houae.care. · · . l .. .• Monroe,~ Day and s t-r{;l:tton• Penore Monl'Oe_, Fc:>o:d..B~,yWS . ~~~ll.l?,p~!~~~i:°' ~~ston; . i4• B~l,'OWS and ef>mparq, Su gges·tions for buy~ng various staple fOQ®,-be• VE>.-rages, ·and mtseel~eous :reod products. Morris,,, Sadie Q.•. and BQwel's1_.M~ldred,, n·.A Stu~ of the Diets ot: On~ Hua1.~.ed coueg~ Women,• _JQ~al. .2!_ -: ..Am..$;r1ef li:te.t_e,~ie.",Ae;spc,tatton1 vo1. 15, · ~-""o• s.. 'May. !~391 PP•s . 5. 3~13. ". A valuab1e a1).tiele including tab1es ·~om-paring the diet of studsnt.s llvi~g under -srarioue· oohd1tio11s.• Ne.tt.leton,. Bertha ts••.·~·Food. C9ntrol ~l;J.gb. Reeipa.s·~n .if.O~~~: O,f_. ,~r~ ··~-l?(l*(}l.. :D~:etf?~.1_e1 .f.SS;'):Ci~t19J?,t.. V011t l.'11. . N-0.• 1, Jan,v,a.o\\¥~.. 1,. i,. PP• E4•26. · O::l.vas interes·t ing method of $tanda~diz.1ng recipesand ho.N costs µiay b .control1ed ti1roueP, r~.eipe:s. PU.l'djr" D&is r I .• , npq9J!i. Se~vice in-tb.e· 00.liego .Coia-.nn.:m1ty,.· t ation of Lamb . and Veal Cuts and M:e-'1t ·S};>&cial.t~es af.j Ua~d by Dining Hal.ls, Lunch Rooms. f.est:auran.ts and Ca.fe• teria.s, v11tb. P rticul.ar Reference tot l-.. 'fh.e E:f'f'eet. o·f C-oo di ~ ethod on the Economy ot the Meat, 2. The Use o.r Lamb, Veal Slld Me.at Spacial ties in. the 1-A:enu, 3. Lamb end Veai. and Other Meat and Ma.de Dishes..u Master's T.b.e:sis, Th.·e University of Texas.. 1942. Con.elusiv.e figu-rea en the b.est ways to cook 1.amb and veal v-ith least losses and _nost tasty r·esults~ 50. Terrell• Marga. et •• r.Depreeiation of Food Service Equipnant,n ~ iJ:o-u_mfl! of ~e;:rioan Diet·et:te i\•·so• ~i,~tf.on, Vol,.~ 1B, No.-S,. PP• 37·9-381, .;rune# l 942. Rat,e of depreciation discussed with s1gni:r1oant :r.1.gures on variation of percentage of d1t.fer.ent equipment given.. 51. Webber, Owen T., "Funda.menta.J.s of Kitchen and Food Service Equipment: Specifications and Plamiing,." J:ourna~ of fomeriean Dietetic Association, Vol. 17, No. 7, PP• 8'7~-a7'l, Novemoer., 1941. Problems of pla..'Yfiling for f ,ood service equipment w.ith ,special empb.asis on buying with a definite plan in mind. 52., West, Bessie Brooks and Wood, LeVelle1 Food Service 1n Instit_utions. New York: John Wiley ·an:a: So11s,inc. 1g3s. PP· 543. Thor,ough and complete treatment of the f actors concerned in quantity food se-leetion, prepa1.,ation~ and s ervice. 53. Widick, Helen Louisa, "Depreciation of China and Glassware in Two of the Residence Hal1s for Women at The University of T'exas, ~ith Special Refe1.,ence to: 1. The Amount and Cost. 2. Method of Control. 3. Ways of Ex.pr essing t_he Rate . 4. A Compa1'):taon of the Rate with Certain Other Large Quantity Food Servi·ee Unit-s.tt Master's Thes1,s, The Univer­sity Of Texas . 1942 . Analysis of caus,es and cost of breakage and ways o.f preventing this exp-ense. 54. Will.irons, Robert R. and, Wilder, Russell M., "1Vhy En­riched Bread?n Journa.1 of American Dietetic Asso­ciation, Vol. 1a·; No. -4,Aprll, 1942. Opinions of var i ous authorities on the value of enriched 'bread. Ca.re of Groi.mda 55. Burroughs, L ura Lee, Floiier .!:r:rang1ng, A Fasci11at!ns Hobbz. Vol. 2. A~Ian'Ea: lflie COea-co!a Cornpany. !§41 . Suggests arrangements and giv:es 1llustratio.ns. 58. Burroughs, Laura Lee, Hom.es and ;Flo·wers. Vol. 3. At1anta: The Cooa•Cola Company. }:'g42. Suggests arrangements and gives illustrations. 57. Cary, Katharine Thomas and. ~\ierrell, Nellie Dryden,, Arrangins Flowe.·rs fh~~u~ou;t the-Year;• New York: F.lalycon Hous-e. '.33. Classifies types of arr angements and includes lovely black and vJhite illustrations. 58. King, El ·eanor H., Bi.b.le Plants for .Alne:r1can Gardens . Mew York: The Ma:e ,[illan Company . 1 -l~4!. · · · Popular treatment of use o:r Bibica1 plants in gardens--such plants as fig, pomegranite, and gar­den herbs.• 59. Selected Flower Arr~ements of the Ohara. .S-ehool .• · New-York: Ymnan~a a.na corapa.Tly~ ·Iiic~ 1ga. Explained by Nakaha.r,a, K.. and. Hashizume-1i. An unusua1 and interesting f<:ilder--book on flower arrangement, with Japanese print illustrations. 60. Scruggs~ Mrs. Gross P~, .