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By Jacquie Riggle
Staff Reporter
 he Lunch Box Caf�, located on the first floor of the COPS building, is a student
staffed and run cafeteria providing inexpensive, balanced meals over the lunch time hours. The cafeteria is really
just a classroom situation (Home Economics 448) entailing a one hour discussion period, and six hours of lab per
week for students. The emphasis is in quantity food production. Students earn four credits for the class entitled
"Food Service Operational Management"; menu and recipe planning, cost inventory control, production simplication,
evaluation and scheduling, sanitary safety, and merchandising are taught. Currently, the student managers-Lynn
Blajeski, Pat Ludeman, and Dean Schillinger work with Byrn Wehrwein, a faculty member and 14 other students in
covering the 36 hours a week the Lunchbox is in operation. The hours the Lunchbox are open are as follows: 11 a.m.
to 1:30 p.m. Monday through Thursdays, and 10 a.m. to 12:30 p.m. on Fridays. The name-Lunchbox-came from a contest
two and a half years ago. It applied so readily in that the cafeteria is open mainly during lunch hours. The
prices are relatively inexpensive since the students are not paid and they have a low margin of profit. The
student managers plan the menu following good nutrition and balanced diets. The Nutrient Analysis Board tallies
the daily requirements in one of the food sources for the day-it's from a computer analysis program. The menus,
on a three week cycle, can be adapted for suggestions and new recipes.
*The Pointer, February 1976, pg.5.
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