Providing food for 3500 students every day is not an easy job, yet few freshmen ever give a second thought to the complex system which supplies them with apple crispitos, smothered burgers or the notorious broccoli-cheese pasta.

Yet, despite complaints that the lines for food are too long and that the cooking doesn't taste like mom's, the Food Service employees who work downstairs at the Freshman Union must constanly plan and revise the system which provides 21 meals a week to 6000 students throughout the college.

The first step in the process is the purchasing of the food. "We are buying $5 million worth of food for the entire college every year," explains Benjamin Walcott, Assistant Director of Food Services. "To carry out this task we have two full time buyers."

These buyers continuously negotiate prices with companies and check the quality of the goods coming in. "Basically, we are trying to get a good quality item for the best value", says Phil Bauer; one of the people in charge of buying. Bauer explains that this process involves ongoing bargaining with suppliers due to changes in market prices.

"Eggs, for example, change price every day," says Bauer.

Although canned goods are ordered on a yearly basis--subject to adjustment on the basis of price and need--perishable products are purchased in weekly bidding situations.

Quality control is an important concern at Food Services. "Checking quality is the responsibility of everyone from the director on down the line," says Walcott, adding that, at the top level, quality is checked before purchasing the product.

Continuous checks are carried out within the offices at the Union, explain Food Service workers, in a process which involves filling out questionnaries to indicate quality preferences.

"Quality controls involve the opinion of at least five people," says Bauer. He explains that, if five people like one product, four like another and only one likes the third product, then the third one is ruled out from the Union menu. But, he adds, the decision between the other two would involve price considerations in addition to factors of personal taste.

Once the food has been purchased, Food Services is still responsive to any problems which might arise. "Being located here at the Union, it is easy to check things," says Baner, who adds that, if complaints come from the kitchen, he will go upstairs and investigate their validity for himself.

Food is received by truck at the Union every day--in varying quantities--and refrigerated immediately.

The cooks rely on computer calculations based on past experience to determine the amount to be prepared on a given day. According to Fred Walden, food production manager, calculations are quite accurate and usually precisely the right amount eventually is turned into the day's repast. However, Cathy Hinton '88, who works at the Union's kitchen, says that the computers always miscalculate.

"Some things are very popular and run out quickly," she says, "Then they have to make up something else real quick."

Decisions on the meals schedule are made by dietitian Dale Hennessey, who explains that the meals work on a six-week cycle which repeats itself throughout the school year. There are some minor changes from cycle to cycle--depending on the particular season. "This year we have made many changes," says Hennessey, adding that the changes include the addition of potato skins, couscous, tabouli and some kinds of Mexican food to the standard menu. "We try to find out what the students like and don't like," says Hennessey. "If the change is feasible, we make it."

The opinion from students on food at the Union varies. "Dinner is terrible," says one freshman who preferred to remain unidentified. Holly Covin '89 was more specific in her complaints: "They could do better for vegetarians," she says. Although the Union is careful to provide at least one vegetarian entree per meal, Covin says, "They think all we like is egg plant."

However, she adds "The ice cream is the best part."

Many freshmen jokingly criticize the quality of the food, but then admit that Harvard doesn't do that bad a job.

As Nancy Lutz '89 comments, "We're still alive."