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Central Washington University
A Comparative Engineering Analysis of Food Service Operations
Abstract
dc:description.abstractThe 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.
Degree
thesis:*- Name thesis:degree_name
- Master of Education (MEd)
- Discipline thesis:degree_discipline
- Education
- Year
- 1969
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Hock, Adolf Carl
- Contributors dc:contributor
-
- Luther G. Baker, Jr.
- Myrtle Carlson
- Robert B. Smawley
Subjects
dc:subject × 4Rights
- Language dc:language
- English
Identifiers
dc:identifier.*- Repository record dc:identifier
- https://digitalcommons.cwu.edu/etd/1090
- OAI identifier oai:identifier
- oai:digitalcommons.cwu.edu:etd-2113