Demanding better food at lower prices in the College dining halls, a Student Council report released last night attacked "widespread inefficiency in the preparation of food at Harvard that would never be tolerated in a restaurant that had to cover its costs without a guaranteed clientele."
The report concludes "that the quality of the food served could be greatly improved by better preparation and more careful choice of menus, and that the rate could be considerably reduced without lowering the quality of the food." CRIMSON, March 23, 1940
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