The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1922-10-24
AT
CAFETERIA TOLD
BYMISS SCHADT
Methods Used Here Described
byiLocaI Woman in Ma
tional Magazine.

ere more Systematic and therefore
more successful than men," says
Miss Mabel 2. schadt, dIrectress
~ the local Y. W. G. A., In the DC.
tobar issue of the Cafeteria Man.
agement, a national magazine foe
selt.serYice restaurants published
In Chicago.
1--WE believe our success lies
largely in two points, namely, the
manipulation of a complete bust.
ness administration, and detailed
supervision Of all operations" the
article continues. 1.-THE first. tn,
matter OF a good bookkeeping sys-
tenn handled with the greatest eff.
cheney; the second, an expert food
detailist constantly on the Job. Our
Bookkeeping system. which is very
simple and practical, is the result
OF years OF experience In caieterir
arrangement, It shows us each
evening, the exact figure OF profit
jot loss for the day and also to
date
All goods coming in are listed
either Yperishable" or stock"
The stock is all canned goods, gro.
cerles. and cleaning supplies. Per.
ishables are all goods bought for
less than three days supply, The
perishable goods must have an In.
voice attached, which is o. X d by
the receiver and placed In the work
gorgahizer@on the desk. After thu
invoices are entered in the "day
Sheet" they are filed. checked with
the statement at the end OF the
month, and then filed in permanent
cases.
The handling of invoices was dls.
cussed by Miss Schadt in detail.
in which she said, "All stock goods
] are placed at once In the stock
room to which one employee oniy
has access. When stock invoices
arrive they are o. KID. marke.i
.gtock," entered on respective
Stock cards" and filed to await
arrival Of statement. or paid at
once to take advantage of the dis.
count Each day, once or twice
daily, the supply OF stock Is check.
ed out Of the stock room. THESE
Items are first placed on a rough
pad and later entered on respec.
tive Stock cards" Also a total Of:
the days supply is entered on the
.sday Sheet"
The stock card Is printed IN hotI.
sides Of a cardboard five by eight
inches, The da.; sheet is kept in
Standard Figuring Hook 40.
is021s,and enables the exact days
profit at the Y. w. c. a. TO be as.
certained. The items read down
the page while the dates rea
across. The to:als for the month
are found at tho bottom OF the
cards.
4 AT the end OF the month. Miss
'sehadt suggested In her article.
that an attendance report be tabu.
lated. The receipts for the month
Should also be clearly reported.
THE last important point In our
bookkeeping system" said the ar.
ticle, lis represented in our Nation.
al Cash Register which contains
special keys on which the number
OF orders sold. OF at least two foods.
arc counted by the cashier each
meal. Arecord is kept OF the guam.
titles used, with the value. The
price Of food and the size OF or.
ders can be readily adjusted b.
this method.
u this bookkeeping system is
Kept up accurately day by day, aud
it'only takes short time each day.
the managers eyes are wide opea
to difficulties which might lead to
failure"
"The other main point to be fol.
lowed out In running a cafeteria
successfully" says Miss Schadrs
article, "ls for a food expert to b.
always on the job. There have
been ninety.nine eating places In
ethe United States which serve
poor food to one which serves good
food. Because the eating business
does not take much capital and IS
practically all cash, many men who
wish to so into business think
they can ruiz restaurant. That
they could may have been true be.
fore these days OF keen competition
when women have also entered the
field.
ut was because, in the main,
moderate price eating places did
not serve food fit to eat, that WON.
en-, began to see tho need OF cafe.
aterias. And who will question the
fact that women have gone into It
more systematically than men!
From coast to coast our colleges
and training schools are offering
courses In foods, dietetics and cafe.
,teria management to women. As
a result the women are going ou.
trained to buy food Systematically,
10 manage the cooking scientificai.
ly and systematic the work eff
GENTLY"
Managing tho cooking scIentifi
cally was illustrated by the state.
ments, "The ordinary employee II
the cafeteria kitchen will do her
best-work not only when she is con.
atantly held up to 1t, but also when
her attention is called TO the rea.
son for doing things right, She
rs very apt not to know that the
best part Of the potato is next to
the peeling; that hard cooked eggs
are made indigestible by long boi!.
ing; that coffee and tea are no.
at 70 drink unless made with boil.
ing water. These rambling exam:
pies are only few OF the thousand
and one fine points which when
K supervised convert a cheap cafe.
terra into an excellent one"
In the conclusion OF the article