{"id":{"repo_id":"central-wash","oai_identifier":"oai:digitalcommons.cwu.edu:etd-2113"},"canonical_url":"https://search.dev.ndltd.org/etd/central-wash/oai:digitalcommons.cwu.edu:etd-2113","repository":{"repo_id":"central-wash","name":"Central Washington University","base_url":"https://digitalcommons.cwu.edu/do/oai/"},"display":{"title":"A Comparative Engineering Analysis of Food Service Operations","abstract":"The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the serving line rate, the serving time per person, the number of people in the serving line, the dining time per person and the number of people in the dining room.","abstract_html":"The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the serving line rate, the serving time per person, the number of people in the serving line, the dining time per person and the number of people in the dining room.","abstract_has_math":false,"creators":["Hock, Adolf Carl"],"institution":null,"degree_name":"Master of Education (MEd)","degree_level":null,"degree_discipline":"Education","degree_department":null,"school":null,"contributors":["Luther G. Baker, Jr.","Myrtle Carlson","Robert B. Smawley"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1969,"date_issued":"1969-06-01T07:00:00Z","date_published":"1969-06-01T07:00:00Z","updated_at":"2026-07-24T01:37:29Z","subjects":["Education","Universities and colleges--Food service","Higher Education","Other Education"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.cwu.edu/etd/1090","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Luther G. Baker, Jr.","Myrtle Carlson","Robert B. Smawley"]},{"key":"dc:creator","label":"Author","values":["Hock, Adolf Carl"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:type","label":"Dc Type","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Education"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Education (MEd)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Education","Universities and colleges--Food service","Higher Education","Other Education"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.cwu.edu/etd/1090"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the serving line rate, the serving time per person, the number of people in the serving line, the dining time per person and the number of people in the dining room."]},{"key":"dc:title","label":"Title","values":["A Comparative Engineering Analysis of Food Service Operations"]}]}],"canonical_facts":{"dc:contributor":["Luther G. Baker, Jr.","Myrtle Carlson","Robert B. Smawley"],"dc:creator":["Hock, Adolf Carl"],"dc:description.abstract":["The purpose of the study was to measure objectively the effectiveness of the a la carte and scramble systems in each of the three Central Washington State College dining halls--East Holmes, West Holmes, and the Commons. No data at this time were available for the new system as it pertains to the serving line rate, the serving time per person, the number of people in the serving line, the dining time per person and the number of people in the dining room."],"dc:identifier":["https://digitalcommons.cwu.edu/etd/1090"],"dc:language":["English"],"dc:subject":["Education","Universities and colleges--Food service","Higher Education","Other Education"],"dc:title":["A Comparative Engineering Analysis of Food Service Operations"],"dc:type":["Text"],"thesis:degree_discipline":["Education"],"thesis:degree_name":["Master of Education (MEd)"]},"updated_at":"2026-07-24T01:37:29Z"}