University of Nebraska Kearney - Blue and Gold Yearbook (Kearney, NE)

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In the bakery department of PFM, a “six tier oven” is used which is a rotary oven with six shelves that move around while baking to bake food more evenly. year included a few changes in the menu. A more noticeable improvement coming this year was homemade bread baked in the PFM kitchens. Williams added that the homemade bread was tried by meal plan students last year and it was quite successful. New equipment was also purchased especially for the purpose of baking hamburger buns, hot- dog buns, and bread right on location. Ovens used in the PFM kitchen are Hoffart ovens otherwise known as con- vection ovens and nicknamed, “Blow Ovens . They are somewhat like ovens in regular homes except that they have fans that circulate the hot air and cook food more evenly and faster. The ovens also have holding features which can maintain a temperature without over- cooking. In the future PFM and KSC hope to bring a food facility to West Campus for students. This is not definite but as for plans of extending PFM, westward is the direction the service seems to be head- ed. TIDBITS FROM PFM KSC students eating at PFM con- sume: EACH DAY 200 lbs. of lettuce 150 gals, of milk 80 lbs. of cottage cheese 30 gals, of chili 180 lbs. of cooked spaghetti 1,300 hamburgers 2,010 tacos 250 lbs. of roast beef EACH MONTH 1,000 loaves of bread 1,400 hamburger buns Brad Beiber, Blake Mahnke, Joe Mejia, and Brian Mahnke caught between bites at PFM. Dick Williams, director and organizer of the feed- ing of 2,200 KSC students. Williams is also a graduate of KSC.

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OOD PFM spices daily fare with Lance Buoy and Evelyn Lijoodi at the grill. PFM employs 50 to 55 student helpers. The Professional Food Service Management has served KSC since June of 1984. Before PFM another service, ARA Catering Service took care of the students of KSC. One aspect the two services have in common is Dick Williams. Williams has been em- ployed by both services here at KSC. Af- ter PFM took over service for KSC, Wil- liams was offered the position of direc- tor of food service, which is his title at present. Williams first started working in the cafeteria business part-time while still a student at KSC. He then worked his way up to student manager’s position but de- cided to teach school for a while before rejoining the catering profession. PFM is run strictly on the money from students’ meal plans. The service is a free enterprise system, therefore some money does go to the college for building debt retirement and staffing. No government funds are received as far as budget expenses are concerned. “The college, more or less, works as a holding company because the stu- dent pays the college and then the col- lege pays PFM,” Williams said. Special features found in PFM’s service include a monthly birthday night on which birthday cakes are given away; “Foods of the World”, different national- ities of the world decorations and food; “picnics” in residence halls where food can be sent over for meetings, etc.; sick trays, and sack lunches with four hours notice; dietary counseling; and, of course, the “Antler” snack bar. “We always try to to something dif- ferent in the dining room for the general population, just to make it different; just so that you aren’t coming to the same old place day after day,” Williams said. In regard to service at the Com- mons, PFM may feed as many as 1,500 people in a single day. Each meal has its own peak time. This time depends on class schedules and what day of the week it is. One such peak comes every by Angie Steffen Monday, Wednesday and Friday at 1:15 p.m. “Lunch is the largest meal, said Williams, “because we have more com- muting students who eat only lunch with us.” Student meal plans have risen by 40-50 purchased plans this year com- pared to last fall. PFM also keeps statis- tical data on how many people eat what, what time they eat it, and in how many seconds its production takes. Every 15 minutes a customer count is taken; all entrees are kept track of, and how many are served in a certain amount of seconds. Burritos, lasagna, tacos, pizza, hamburgers, steaks, and spaghetti are popular foods among stu- dents with meal plans. Williams also said, “When pop was first introduced into the college meal plan ... people thought that milk con- sumption would go down, but it really doesn’t. People at this age, your typical traditional college student, if they are go- ing to drink milk, they will drink milk. They generally have their milk and their pop too.” Menus for PFM are set up on a three week cycle. Changes are made but this basic system is continued throughout the year. This system includes 110 en- trees of various types. The advantage of this three week cycle over a five week cycle is explained by Williams, “If you really look at and an- alyze a five week cycle many foods are similar or repeated anyway.” Changes made in the program this 12

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Food continued Faculty chefs share their hit recipes FOOD FOR THOUGHT by Angie Steffen Harland Hoffman, English department chairman HARLAND - Necessity got me interested in ■ ■ cooking, said Harland Hoff- man, head of the KSC English Department. Hoffman credits his mother with teaching him to cook; he never at- tended any special classes or schools to obtain his cooking ability, yet his love for cooking has always remained a special hobby. Hoffman claims his favorite style of cooking is country cooking or any dish that takes a minimum of time to pre- pare. Hoffman likes to experiment with recipes. Almost everytime it will be dif- ferent, he said. Changes may be made in sauces or gravies every time he cooks. Vegetables HOFFMAN for instance are something that this chef likes to make in a variety of ways. Pot roast with a covering of pota- toes, celery, onions and gravy with per- haps baked potatoes and a special recipe for cole slaw is the most request- ed meal when guests are being enter- tained in the Hoffman household. Gourmet cooking is good food,” according to Hoffman. Even though Hoffman loves to experiment, he does not particularly care for cookbooks with exotic food recipes. Hoffman particularly likes Italian dishes. His favorite dish is called Ameri- can baked spaghetti. AMERICAN BAKED SPAGHETTI 2 tbsp. butter pinch of oregano 1 cup chopped onion 1 bay leaf 1 cup sliced mushrooms (optional) 1 green pepper chopped (optional) 1 lb. ground beef 1 clove minced garlic 1 tsp. salt V4 tsp. pepper 1 can tomato (16 oz.) 1 can tomato sauce (8 oz.) 1 can tomato paste (6 oz.) 1 lb. spaghetti Saute onion, mushrooms, pepper, garlic, and beef in butter. Add seasoning. Combine tomatoes, sauce, and paste. Cook 15 minutes. Prepare 1 lb. spaghetti utes at 350 degrees. Mix sauce with cooked spaghetti. Place in 8x10 baking dish. Bake 45 min- 14