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About Oregon daily emerald. (Eugene, Or.) 1920-2012 | View Entire Issue (Oct. 6, 1976)
EMU grills attack deficit The EMU Food Service’s goal is to break even this year. Plagued by deficits in the last two years, the EMU has im plemented recommendations made in a management study last spring. Both the new food service manager and production man ager may make further changes, says EMU Director Adell McMillan. James Coving ton, new EMU food service manager, will not begin his pos ition until Monday. Recently hired Production manager Peter Lohr has already intro duced new entrees in the cafeteria. The incoming food service manager worked with a food service deficit at Tarnelton State University in Texas, turn ing it into a profit, McMillan says. The State Board of Higher Education recently ruled that r building reserve funds cannot be used for rennovation or re modeling in revenue producing areas, such as the Fishbowl. ^That makes it especially important that we not only break even, but set aside a re serve for these areas," McMil lan says. The EMU staff will work with Covington towards realizing a profit. McMillan says the EMU in tends to hire an accounting student to help with record keeping functions and a mar keting student to work with merchandising and marketing. “But we are waiting for the new food service manager to ar rive," she says. Another re cordkeeping system for the food service is also under con sideration. Peter Lohr, new production manager, is currently centraliz ing the production of foods sold at different locales. Production The Deli offers a vast sandwich selection. and inventory were duplicated, for example, when both the Skylight dining area and the cafeteria grill sold hamburgers. Now foods are produced cen trally in the kitchen and trans ported to other dining areas. A numbered sandwich menu has been added at the Deli to speed ordering and serve more customers. McMillan says the new food service manager will explore the possibility of serving crepes. Space is already avail able in the Skylight since use of the grill was discontinued. “Oregon State University's crepe counter is very success ful," she says, “but no crepes are sold in the vicinity of OSU’s student union.” Crepes are soia near me university cam pus, so we ll have to study the idea before investing in expen sive crepe equipment, she added McMillan says the staff will explore new ideas when the food service manager arrives. Last spring, several changes were made upon completion of a management study. The EMU changed to paper dish ware in the Fishbowl ‘‘be cause of gross losses in china,” according to McMillan. Pizza and hot dogs were added to the snack bar menu and the Skylight began offering vegetarian sandwiches and make-your-own salads, replac ing a menu which had dupli cated food available in other areas. Other money saving meas L Cartoon glasses are a popular addition. ures included reducing hours in the cafeteria to meet de mand, and removing menu du plications from food service ' areas. The food service now cooperates with the dor mitories to allow purchasing in greater quantities. Employe meals have increased in price from 50 cents to 75 cents. Stu dent employes are now scheduled in minimum three hour shifts, to reduce labor costs. unveil secret weapon: Yugoslavian pork 0 0 0 What’s this? Yugoslavian Pork, Sauerbraten and Itafian Picatta in the EMU cafeteria? It sounds like a menu from a Foreign Student Organization dinner. But it’s true. The reason is new EMU production manager Peter Lohr. Lohr, who started at the EMU two months ago, has brought with him many original European recipes from his na tive Germany where he worked as a chef. Besides new recipes, he is “trying to get away from the use of convenience foods’’ and to do more cooking from scratch. Lohr says he is “aware of the bad reputation” the EMU Food Service has had in the past and hopes to dispel that reputation with the knowledge he has brought with him. Lohr, who is only 25, is a vet eran of the rigorous three-year Production manager Peter Lohr brings his German cuisine to the EMU. program required to become a chef in Germany. He is quick to point out that he completed the program in two and one-half years while still only 17. Stories by BRENDA TABOR and TOM ROSSI Photos by KEVIN POPE and STEVE SCHER The program, says Lohr, consists of classroom training in nutrition, quality and use of ingredients, shopping skills, budgeting, and more, in addi tion to an apprenticeship. Three days of testing com plete the program, he ex plained. Day one is for written testing. Day two consists of a three-hour oral examination by several journeyman chefs. On the third day the student must cook a complete meal includ ing appetizers, soup, an entree and dessert. Lohr worked in hotels in Hamburg, Bremerhaven, and Garmisch-Partenkirschen, a city 75 miles from Munich, after completing his apprenticeship. He also spent a total of six months working in three American officer’s clubs “to become acquainted with the food and the language" before coming to Eugene two and one-half years ago. In Hamburg, he was chef saucier, where his main job was to prepare various sauces and gravies. While in Bre merhaven, he prepared French seafood dishes such as bouillabaisse and various lob ster recipes. Cold banquets were his specialty at the hotel in Garmisch-Partenkirschen Since moving to Eugene, Lohr has made desserts and salads at a Swiss restaurant, prepared authentic German main dishes at a German res taurant, and prepared Ger man pastries and bread at a bakery. Some of Lehr’s duties in the EMU include training and supervising cooks, testing food, providing new recipes and buying food. He also is re sponsible for production in both the Skylight and the Fac ulty Center. In addition, Lohr is in charge of the “Meals on Wheels" program in the EMU. He says the program dekvers 140 meals per day to elderly persons in the Eugene Springfield area. And when the occasion arises. Lohr cooks special banquets in Gerlinger Hall for large groups such as the foot ball team. Lohr likes Oregon. He says the forests and mountains here “look almost like Germany and parts of Austria.” He compared the Oregon coast to the shores near Hamburg and Bremerha ven. Lohr also enjoys working for the university. He claims the pay is less than he might make in a hotel or restaurant, but the hours are shorter and the fringe benegits greater. He even likes students.
