File:Bell telephone magazine (1922) (14776136203).jpg

Identifier: belltelephonemag15amerrich (find matches)
Title: Bell telephone magazine
Year: 1922 (1920s)
Authors: American Telephone and Telegraph Company American Telephone and Telegraph Company. Information Dept
Subjects: Telephone
Publisher: (New York, American Telephone and Telegraph Co., etc.)
Contributing Library: Prelinger Library
Digitizing Sponsor: Internet Archive

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of food that are popular in one cafe-teria may not sell well in some of the other cafeterias in thesame city. When this is noticed, the quality of the cookingis first checked to see whether or not the food is being preparedas well in one place as the other. If this is not the reason,it may be that the employees in one office come largely fromfamilies that have been accustomed to different types of foodfrom those in another office. Sometimes the particular causejust cannot be determined. And so, the first step in decidingwhat to serve is to consider what has been learned about thetastes of the customers in the particular cafeteria involved.Further, suggestions from the employees are always welcomedand, whenever practicable, they are acted upon and with aminimum of delay. Due regard is also given to planningwholesome food combinations. Another factor in arrangingthe menus is the number of meals to be served. Where thevolume is small, the variety is necessarily limited. In the large 250
Text Appearing After Image:
Above: In thl Tea and Coffee Days.Below: Modern KiTCHE>fETTE Facu-ities in a Small Central Office Building.

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