By El Gaucho, January 8, 1958
The spacious new Dining Commons served its first meal during the holidays to the college staff and guests as a “trial run” in preparation for the full-scale cooking operation which began Jan. 2.
Nearly 200 persons turned out for the cafeteria luncheon which was the first meal prepared in the $958,000 structure.
Affords View
The airy dining room, surrounded by window walls and covered porchways on three sides, seats 800 persons at one time and can be divided into segments of 200 by using folding partitions. The center portion of the hall has a raised ceiling to permit a flood of natural light during the daytime. Walnut paneling along the service side of the room contrasts with the modern blond metal and wood chairs and tables.
The T-shaped building is located to the west of Santa Rosa Hall and overlooks the campus lagoon.
The stainless-steal, all-electric kitchen is designed so that the raw food, received at the end on the loading dock, is processed, prepared and cooked in orderly steps as it moves toward the service lines where it is placed in conditioned boxes.
Improvements in sanitary conditions are shown in the disposal of waste in sterilized garbage cans and electric garbage disposals. To keep flies and insects off the premises, a “curtain” of flowing air blows down on the outside of each door into the building.
The dining commons staff, working since college closed for the holiday to get the new building into operation, is headed by Herbert Harbeson, residence hall supervisor, and Miss Winifred Best, dining hall manager. There are 36 full-time employees and 54 part-time college student employees.
