Alta High School - Accipitor Yearbook (Sandy, UT)

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All This For Fifty Cents What has 2100 legs and drinks six- ty-eight gallons of milk a day? A calcium deprieved centipede? No! The 1050 students of Alta High School who ate school lunches That's just one of the amazing facts about the amount of food consumed daily by those who ate school lunches in the Commons. Over thirty gallons of vegetables (you know—corn, beans, carrots) were dished up daily. With meat prices soaring, think of the bill to pay for the 150 to 200 pounds of beef used to prepare main courses—just for one day. And for regularity's sake, thirty pounds of fruit plus seven gallons of applesauce were swal- lowed each day by the hungry hordes. Every day thirty pounds of lettuce were prepared for salads, and an additional fifteen pounds added to that if hamburgers or enchiladas were served. To keep everyone skinny—thirty-five pounds of cot- tage cheese; and to keep us chub- by, over two-hundred pounds of flour went into making main dishes, rolls, cakes, etcetera. Cheryl Hadley Kathy Hadlock Kelly Hadlock Rick Haight Patrick Haley Chip Halford Holly Halsey Scott Hamilton Danny Hammond Todd Handley Cliff Hansen DeeDee Hansen Kris Hansen Lorie Hansen Terri Hansen Boyd Hanson Heidi Hanson Scott Hardy Kathie Horns Rachael Hart Sandy Hatch LeAnn Hawker Troy Hawkins Shane Haws Mark Heaton Heather Heinkel Rita Henningsen Kathy Hensley Brenda Herman Kadeli Hermansen Ed Heywood 210 Freshmen

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Hawk Haven Strives For Uniform Operating Hours 1 Alta High School T-Shirt 2 Twinkies 1 ball point pen 1 spiral notebook 2 packs of breath mints (heavy date tonight) 1 bag of peanuts 2 packs of index cards 2 pencils A ticket to the Homecoming Dance Supplies for drafting class 1 Hostess cupcake Assorted candy A Christmas gift for Zelda If this were your shipping list, you would not have to have gone far to make your purchases The bookstore, the Hawk Haven , carried all these items and more The store was operated as a con- venience to students and as a practical work and business ex- perience for marketing students. Our emphasis this year has been standard operating hours and courteous service. reported Linda Barrett, bookstore supervi sor. We are trying to operate a sound business project which meets the standards of the free enterprise system. Although the bookstore was a small, almost closet-like room, it carried most items needed by stu- dents everyday for classes or to satisfy their sweet tooths. The store because of its size was set up as an over-the-counter display store where employees obtained requested articles on display for the customers, and rang them up on the cash register. All the shop- per had to do was fork over the money The Hawk Haven was open daily from 7:00 to 7 30 a m . during both lunches and after school for special sales to coincide with students' free time. Working m the bookstore. said Miss Barrett, was the best training program for students interested in operating their own businesses Students had to work at all as- pects of the operation keeping books, doing inventories, display- ing. selling, working directly with the public, and all aspects need- ed to run a successful enterprise Students who were employed in the bookstore were all involved in taking marketing related classes during the day. So while providing them with a useful and practical adjunct to their classes, it pro- vided the studentbody with some of the necessities for school-day survival So if you were one of the three- hundred Twinkie and cupcake buyers everyday, or someone who forgot to bring that needed pen for English class from home, the bookstore was probably your life saver. Paul Gressmen Diane Griffin Tony Griffiths Bridget Gruver Denny Guest James Guyre Jason Gyllenskog Freshmen 209

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Imagine the time spent each day washing dishes. There were over two-thousand utensils used. Over one-thousand trays had to be washed. More than three-thousand dishes had to be scraped and washed, and that didn't even in- clude all the pots and pans used to prepare the meals. As the four lunch lines filed through to get their lunches, grosses of napkins and straws were also picked up. The school lunch program was one of the few school programs that was totally self-supporting. For just 50c. the cooks prepared meals to meet the Federal Government requirements that each tray must supply three ounces of protein con- tained in meat, eggs, or cheese, specified amounts of Vitamins A and C, and iron; in additon each student was provided with one sal- ad, one dessert, one milk item and two bread items. At today's prices, what a bargain; even for a calcium deprived centi- pede Kenni Hiatt Liz Hibbard Connie Hrfl Stan Hill Chod Hmton Leasa Hirschi John Holliday Spencer Horn FRESHMEN ’83 David Howard Scott Howard Steve Hutchinson Jayne Hyatt Charles Ingrom Todd Jackson Brian Jacobson Larry Jacobson Scott Jacobson Chris Jansen Marilyn Jarvie Ricky Jeffs Aaron Jensen David Jensen Kevin Jensen Richard Jensen Jeff Jensen Allan Johnson Matt Johnson Rod Johnson Todd Johnson Freshmen 211