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.