Although labor costs have considerably increased since last year, there will be no corresponding loss in quality of food served in University Dining Halls, Roy L. Westcott, director of the Harvard cuisine said yesterday.
Meat prices have jumped noticeably, Westcott admitted, but because other commodities such as flour are cheaper the College has been able to organize menus on almost the same lines as in past years. Asked whether his office would seek more variety in foods during 1938-39, he said: "We have been going a good many years and have put a satisfactory lot of dishes together."
In the year ending June 30, students were served over two million meals in House and Graduate School dining halls and at the Union. The five House operating from the Kirkland network served 735,000 meals while Dunster and Adams which have separate kitchen systems served 120,000 and 141,000 respectively.
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