Tradewinds, 1983-12-14

              6W 'I KIM Volume 11 Number 12 Good Dining By Richard Hewitt "Tomato, lettuce, pickles. ..anything you want, if we don't have it we can get it," say Jim Daniels, Director of Food Services at Orem, while building a sandwich for a student with chef-like expertise. Such service is rare enough in the careless world of fast food but to come across it in a school cafeteria is unheard of. Part of this excellent service includes the eating facilities at the Orem Campus. Until recently diners were tucked away in the student lounge which suffered from somewhat limited space. Now they can enjoy their meal in a new cafeteria which has much more space and utility. The new cafeteria could probably be more accurately described as an eating lounge. Cafeterias are usually thought of as having white tiled floors, and loud clanking of knives and forks, and some guy in the back hollering, "Cheeseburger, cheeseburger, cheese-burger...what..no Coke...Pepsi, Pepsi, only got Pepsi." one could hardly think of the new dining area in such a way after eating there. The lounge enjoys an absence of the characteristic dining sounds and usually 'maintains a quiet and relaxing atmosphere. Soft carpeting replaces cold and sterile-looking tiles and tables are devoid of degrading vinyl table cloths. ... Adorning the walls of the dining area are hand-woven carpeted tapastries. The artistic works were made in the crafts center by Miriam Barney and Barbara Wardle. V.; The Official Student There are even plants and carpeted murals. Jim Daniels strives for the restaurant appearance and says "We want to make the eating area a place where students can relax, and have a full course meal instead of some wing 'ding fast food at a drive through." Future plans for the area will possibly include cushioned chairs, table decorations, and maybe even lamps to add to the casual atmosphere. Meals range from bagels to roast beef and all are surprisingly good and affordable. All the credit goes to the excellent people that staff the kitchen and lounge. Many have been in the food business for several years. Mr. Daniels has been in the restaurant business since he was eight and has worked in eating establishments all over the world. Pam Houck is a five year long employee of the Tech kitchen and feels that the quality service is the result of the workers enjoying their work. Pam says, "I like this job because of all the people I can meet and work with." Mr. Daniels appreciates student support of the recent improvements but wishes more would take advantage of the self service food lines, especially the breakfast entrees. Mr. Daniels says, "Students should feel welcome in serving themselves, after all that's what they're for." Mr. Daniels does not fit one's stereotype of a food ser- A s 9 V7 v Newspaper of Utah Technical College at Provo'Orem, P.O. Box 1609, Provo, Utah 84603 at Hollows; not Fast r V A new concept in eating has begun padded chairs have been added to the vice director. He looks more like a captain of a sea-going whaling ship rather than someone who runs a college eatery. He can often be seen in a three piece suit merrily serving the dish of the day which only further confounds the stereotype. But one only needs to eat at the lounge or the Nook to realize that he is a pro as are all the other workers. The Provo Cafeteria also boasts excellent cuisine and service, although it lacks a new A at UTC in the cafeteria area. The all-wood tables to add a restaurant dining lounge. Margret Sullivan, Food Service director of the Provo facility, is a registered dietitian and has 25 years experience in the food iisiness. She and her staff also Marriott Will Not Run Representative Dan Marriott announced recently he will not seek reelection to the congress next term, stating he needs "to spend more time with my young family who need to see more of me, and spend more time in Utah - the place I like best." Marriott also says his decision to leave Congress is only a "sabbatical" from politics and he may run for governor next Virus Deadly For Dogs A deadly dog disease outbreak has been reported in Utah County recently. A virus known as parvovirus has been contracted by at least 30 dogs in the past two months. The virus according to Dr. Harold Davis of Mountain West Animal Hospital is deadly and very contagious. Dogs who contract it have a 50-50 chance of survival. Skousen Receives Award Dr. K. Fred Skousen, director of the School of Accountancy, has been chosen the first recipient of the Peat, Marwick Professorship in Accounting at Brigham Young University. The announcement of the $150,000 endowed professorship, established by Peat, Marwick, Mitchell & Co., was made by Frank McCord, partner in the international public accounting firm, Thursday at BYU. "Fred Skousen is one of the most outstanding accounting educators in the nation," McCord said. "He has been instrumental in helping BYU's Hollows will be a nicer dining area atmosphere. Phott by Kim Pararoore. offer good food at reasonable prices. No matter which place you decide to eat, the best and most economical way to do it is with New slime year. He said his decision will not depend on whether Democratic Governor Scott Matheson runs again. "If I run against Scott Matheson, it will be the race of the century. It would be a very, very close race. It will be the best campaign you ever saw." Marriott said. Marriott, 43, has pondered for several months whether he Dr. Davis says the disease can be prevented by having dogs vaccinated yearly. He gives a combination serum that prevents parvovirus, distemper, hepatitis, influenza, lep-tospirosis and adenovirus infections. The immunizations generally cost between $18 and $25. Veternarians treating dogs with the disease say there is lit graduate school rank fifth in the country." The purpose of the professorship is to support and encourage excellence in research and teaching, McCord said. Earnings from the endowment will be used as a supplemental salary stipend for as long as Skousen is a productive professor in the School of Acountancy. "I am deeply honored to be the first recipient of this professorship," Skousen said. "I think it's a compliment to our faculty that they would establish this at BYU. My goal ' ' I J I I December 14, 1983 Food with a large variety of foods. New a meal ticket. A five dollar meal ticket will get you five-fifty in food. A ten dollar one will get you $11.50 and a $25.00 one will buy you $29.00 in food. should return to Washington for another term, run for governor or retire from politics and retain control of his insurance business. His family has spent most of the past seven years in their eastside home in Salt Lake City. Marriott lived in Washington during the week and commuted to Utah on weekends. tle hope for the animals that come into their offices that have already contracted the disease. They say the dogs usually are comatose and only last a matter of hours or days. "The virus seems to run in spurts. Last year I had a five-month period during the winter when no parvo was treated. This winter, the disease is very serious." will be to achieve a degree of teaching and research excellence that will merit this honor." Skousen has worked as a consultant to the Controller General of the United States, the Federal Trade Commission and IBM. In addition to being named the national Beta Alpha Psi academic accountant of the year, Skousen received the Karlj G. Maeser Research and Creative Arts Award at BYU. He is the author of more than 40 articles, research reports and books on accounting. i