The Alvin Sun (Alvin, Tex.), Vol. [77], No. 31, Ed. 1 Thursday, March 9, 1967 Page: 37 of 48
forty eight pages : ill. ; page 21 x 14 in. Digitized from 16 mm. microfilm.View a full description of this newspaper.
Extracted Text
The following text was automatically extracted from the image on this page using optical character recognition software:
F
AI vi
-r
Mrs. Lois Gambrell
is manager for the central kitchen
See
Mr.
hi ra-
tion i«
carry
patti r
i«*ti r.S
spotssil
and re
should
as po
speech
acquire
studen
week.
Sue!
and sp
are us
age th
rectin
speed
used a
ror. a
• j i • •
LLZ^
■ai
Mrs. Opal Davenport, Mrs. Esther Veltman,
and Mrs. Viola Anderson Prepare salads
-
sassng |ooqo$ 3)ii|M puy aSueig 10 la^U s.uiqy
m
nu i
LUIVLfllv o
cent of rhe school
one of rhe highest
The cafeterias serve a hot lunch for 75 to 78 per
system’s total enrollment. -Surveys show this to be
percentages of participation among the schools in the Gulf Coast area.
There has oeen no price increase on the elementary school lunch in
the last 10 years although the cost of food purchased by the cafeterias
has increased 1g per cent over the last two years. Increased efficiency
in food preparation methods, quantity buy big on a competitive bid
basis, and a system of daily cost control have enabled the cafeteria
to continue serving the same school lunch without a price increase.
The cafeteria staff strives to serve a meal of good quality to each
child. Choices are offered dally on soup, vegetables and desserts, and
as often as possible on meats, tc elementaiy school children. A va-
riety of three meats, six vegetables, six to eight salads, four bever-
ages and eight to 10 desserts are offered daily to High School and Jun-
ior High School students for an average meal cost of 50 cents.
Cafeteria employees number 74. Of this number only 14 work eight
hours per day. The remaining 60. five of wham are substitutes, work
from one and a half to six hours each day.
Food for 3.200 to 3.W0 meals is prepared daily in the Central Kitch-
en and sent to other cafeterais to be servixi. A growing enrollment
makes more demands on each cafeteria a swell as the Central Kitchen.
Menus are planned along with schedule.* for equipment usage. When
over.s are not being used for rhe daily menu preparation, cookies are
being baked. Peak levels have been reached tills year in the number of
meals served. Increased demands are anticipated fcr next year but
should be alleviated with the opening of the second central kitchen to
be located in the new Junior High School.
I
I
A
<
•j
I*
W
4
i
I
I
k ~ S'
BL
W ' ’
rA
Mrs. Thora Scruggs, Mrs. Regina Evans, Mrs. Anitc^ Rivera,
and Mrs. Pat Cole prepare all meats 1
If ' jp it mH
Win' ''nil
1
II
Mrs. Irene King and Mrs. Macel Hellman prepare desserts.
Fri
1'3? A
k V
k -J
Upcoming Pages
Here’s what’s next.
Search Inside
This issue can be searched. Note: Results may vary based on the legibility of text within the document.
Tools / Downloads
Get a copy of this page or view the extracted text.
Citing and Sharing
Basic information for referencing this web page. We also provide extended guidance on usage rights, references, copying or embedding.
Reference the current page of this Newspaper.
Bowen, A. E. The Alvin Sun (Alvin, Tex.), Vol. [77], No. 31, Ed. 1 Thursday, March 9, 1967, newspaper, March 9, 1967; Alvin, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1243062/m1/37/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Alvin Community College.