The Cincinnati Enquirer from Cincinnati, Ohio • Page 52

fage 6 Restaurant Guide Saturday, October 5, 19C8 THE CINCINNATI INQUIRER Short Term Course Offered On Education and The Food Service Industry Dining The Education and Training Committee of the Greater Cincinnati Restaurant Association, in conjunction with The University of Cincinnati, will offer a six weeks' non-credit course, "Food Service Trends," designed for managers, proprietors, supervisors and those people interested in the Pood Service Industry. Classes coordinated by Dorothy Larsson and Diane Schenk, will be held Wednesday evenings from p. ni. beginning" October 0th through November 13th. A fee of $8.00 per person is required.

"American Habits" Out A summary of cash register trends shows that: (a) at least once a month, 34 of Americans RO out for breakfast; 47 pay one dollar or more for breakfast. tb) Many individuals 63 eat lunch in a restaurant at least monthly; 50. pay an average of $1.50, exclusive of liquor. (c) Almost the same number 59C enjoy a restaurant dinner once a month; 63 pay an average of $2 to $15 for dinner. Dining out Is no longer a luxury.

8 analysis. Local talent has been selected to keynote the October 23rd class: Quality Is the Speaker of the House" will be taught by: Nick Stephens, C. A. Squerl Sam Hutten-bauer, Huttenbauer Meats; Henry Niehaus, Niehaus Brothers: and Marvin Fields, Frisch's. October 30th, Gladys Knight, an Assistant Professor at Michigan State University, will discuss "Blueprints for the Future" her specialty in Layout and Design techniques, equipment selection and improving existing facilities.

Robert Corbln, Food Craft Management Corporation, Dayton, Ohio, will present "The Importance V. Members and guests of the Restaurant Association will conduct the classes. To open the six weeks' session, Don F. Bagnato, President of the Greater Cincinnati Restaurant Association, and Robert Henry, Executive Secretary of The COUNTRY FRIED CHICKEN Ohio State Restaurant Association, will welcome Richard W. Brown, Executive Vice President of the National Restaurant Association.

Mr. Brown will then give a synopsis of the full spectrum of the Food Service Industry. Fast Food Magazines Technical Consultant, Bea Sandler, is scheduled October 16th to conduct a workshop from p. m. at The Town and Country Restaurant, Covington, Kentucky.

That evening at the University, she will give her presentation of news Ideas in merchandising food, convenience foods and menu Guilina Ole The nationally famous Carrousel Inn of Cincinnati, 8001 Reading provides businessmen with Instant service in the relaxing Cantina Room. The Busi-Man's Brunch Lunch Is becoming a strong attraction here. From town, drive out 1-75 to Gailbraith Rd. exit and you're practically there. They Know A Good Thing! Wt can nam lome restaurants' which nava i.rv.d HART'S COF FEE eicluiively for over 40 years Coll hi to 9 acquainted with HART'S "The Cup Tlial Cheers" The James E.

Hart Coffee House Roarer Distributor Brewing Devices 4 Equipment S81-1120 SPECIALS EVERY SUNDAY, BRING THE FAMILY GEMUTLICH Definition: Genial, Cheerful, Pleasant, Agreeable GERMAN SAUERBRATEN (W th Potato Pancakes! WIENER R0ASTBRATEN iRib (re Steak. Smothered Onitntl WIENER SCHNITZEL fCboite Veal Culled BEEF ROULADEN (Willi Palate Dumplings) STEAK CHICKEN CHOPS SEAFOODS Imported Beer, Win Favorite CocMall Open Til 1 A.M. Moa. thrsj Sot. Goals for the Course: 1.

To broaden your knowledge of present day methods, practices and policies. 2. To help solve operational problems efficiently. 3. To assure stimulation among personnel and to raise the standards of the industry.

OI.OMAI. IV 17.10 DIXIE IIH.IIWAY LIVE MAINE LOBSTER 4.95 FILET MIGNON 4.25 ROAST SIRLOIN OF BEEF 2.95 STRIP SIRLOIN STEAK 4.25 PRIME RIB OF BEEF 3.95 SOUTHERN STYLE FRIED CHICKEN .2.95 To look ahead and forecast the trends of tomorrow. 4. 2411 BOUDINOT Vulcan-Hart Serves You Authentic Old World Atmosphere Imeertte' eee Denteit WImi tauttful Cecil tall tar m4 leueee Other Italian Behind The Scene LASAGNA "0M A. M.

fill 110 k. M. DAVIrtl I SUNDAY N00M UNTIL 1:00 fo fSEHVATIOrVS 4817949 VEAL SCALLOPPINI fo guest mgng 9m of Management Communications," November 6th, Also that evening, Charles II. Lenzer from the Cincinnati Board of Health will conduct a question and answer period on General Maintenance and Employee Hygiene. The last session of "Food Service Trends," to be given November 13th, will cover cost controlling procedures presented by Malcolm McLean of Horwath Hor-wath, Cleveland, Ohio.

Advertising and Promotion will also be discussed by Wil Caldwell, The Cincinnati Enquirer. Additional 1 formation can be obtained by calling The Greater Cincinnati Restaurant Assoc! ation, 732-1571. 5 briar resort in White Sulphur Springs, West Virginia, makes most Interesting reading. Here, Mr. Winters worked with executive chef Herman Rusch, in selecting the proper equipment for their fine kitchens.

Incidentally, Chef Rusch Is an honorary chef for the U. S. Olympics team. IMM-P In the next decade the food service industry will require 250.000 additional employees per year. Seventy per cent of these new workers are needed to replace those who die or retire.

The remainder are required to fill newly-created Jobs due to increased demand for meals. By 1975, industry employment should increase to 4 million from 3 million, a rise of 20 per cent. Won't Wait! When asked why they did not eat out more often, respondents listed the leading deterrent as having to wait to be served. Despite this there were 7 million more people enjoying the pleasure of dining out than in 1960. RIVER R0, at ANDERSON FERRY A1X Al MatttiM 3w yfaufL cm mhos 6acockm vT CINCINNATI'S SMARTEST if lUNCHiOH AND COCITAIl ROOM Hub) lkr Hi" j' Oeeeiite Crt HaN iTsJ 62 1 -2220 THE NETHERLAND HILTON EQUIPMENT Walter II.

Winters The food preparation equipment each restaurant maintains has much to do with how palatable and interesting the food will be to the diner. This important business is handled successfully by the experts at Vulcan-Hart where Walter H. Winters Is the Territorial Manager for this area. He has spent the past ten years here in Cincinnati with former business associations being Hallbach's, C. Loth Co.

and Gordon's. He is an active member of the Greater Cincinnati Restaurant Ass'n. currently serving on the Membership Committee. In a recent Issue of The Vulcan Magazine, a feature story on the famous Green- COMPLETE FOOD SERVING 15 I'tOfFIE SH3Fs1 aw Accommodations 75 to 400 Business Meetings Showers Bridal Parties BirthdaysSpecial Occasions Women's Club Croups Social Church Groups Private Party Rooms for Groups from 20 to 300 One of America's Finest Restaurants Planning Interior Designing Everything for the Kitchen and Dining Room Experienced, dependable service FLYING BRIOGE FEATURING TUESDAY through SUNDAY ROAST PRIME til OF REEF AU JUS OUR FAMOUS SEAFOOD PLATTER PRIME STEAKS AND CHOPS. Plut 20 elktr ttlictioni.

DEANNA DEE at the Organ FLYING JUDGE 921-6200 4332 jpjuklL SWIfTON CENTER 731-2040 DOWNTOWN, 420 Walnut. 9 Food Serving Equipment Department 120 E. 8th Cincinnati, Ohio 45202 every FRIDAY SEAFOOD SMORGASBORD 5 P.M.-10 P.M. Over 15 Seafood Selections Plus Many More ALL YOU CAN EAT! every SUNDAY DELUXE BUFFET 5 P.M.-10 P.M. Roast Prime Round of Eoef, Boot Slroganoff, Standing Ham, Plus Many Mors ALL YOU.

CAN EAT! Frt Cii'tnir Parking 421-2000 i i i.