Controlled experiments to determine the feasibility of various cost-reducing plans in the House dining halls will start in November. The experiments will help to evaluate new methods of food serving, such as pre-filled trays or complete self-service.
The dining hall department has engaged Harvey J. Wachtel, a graduate of the Business School, to act as special assistant during the experimentation. Wachtel will dine in each of the Houses and help to judge the proposed changes.
Although the University hired an outside business firm for its study of the dining halls two years ago, it now sees no need for professional consultants, according to Arthur D. Trottenberg '48, Manager of Operating Services. Instead of these consultants, Trottenberg and Carle T. Tucker, director of the Dining Hall Department, will supervise the present inquiry.
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