Wallace Cafeteria: Model of productivity
1979
Tinsley, Elisa
A remodeled food service facility at the University of Idaho, Moscow, combines 2 inadequate facilities to serve all residence-hall needs. The new facility is designed to provide expanded storage and menu capacity, service flexibility, and lower operation and maintenance costs. Labor costs (staff reduction) is an unexpected bonus. The facility was remodeled during the school year, and operated during the construction period. Renovation included construction of a new kitchen facility; conversion of the old kitchen to a serving area; construction of a new basement; and conversion of the existing one to serve as a central storage area which has increased inventory control and reduced handling costs. Centralized work sections in the kitchen area have increased efficiency. The service area has been redecorated and remodeled; it now provides areas for cold-plates, regular entrees, fast foods, and a self-service salad bar.
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