Annual report from August 1, 1952 to July 31, 1953 /

"July 18, 1953."

Some statistical problems of uranium exploration : final technical report /

"Contract No. AT(30-1)-1377."

Seismic waves from an underground explosion in a salt bed : final report /

At head of title: "Project Gnome" ; "PNE-150F."

Sorosis : the perfected American shoe.

Sorosis, a shoe that sells the world around.--Woodbridge, E. The feet that saved Mickey.--Alton, A. E. The metamorphosis of Runt.

Tales and stories of the Irish peasantry.

v. 1. Tubber Derg. Barney Brady's goose. Tom Gressley, the Irish senachie. The castel of Aughentain. The white horse of the peppers. Mickey M'Rorey, the Irish fiddler.--v. 2 The poor scholar. A peasant girl's love. Tablot and Gaynor, the Irish pipers. Frank Finnegan, the foster brother.

University of Michigan Baseball Team, 1943

Top Row: Robert Nussbaumer, Don Lund, Bob Wiese, Elmer Swanson, student mngr. Bill Kopcke,

Middle Row: Dick Walterhouse, Mike Farnyk, Bill Cain, Dick Savage, Bruce Blanchard, Chuck Ketterer,

Front Row: Don Smith, Paul White, Howard Wikel, coach Ray Fisher, Mickey Fishman Robert Stenberg, Irving "Pro" Boim

1942 University of Michigan Baseball Team

Top Row: Don Robinson, Don Boor Irving "Pro" Boim, John Erpelding, Paul White, William Cain, Mickey Fishman, Richard Savage

Front Row: David Nelson, Wayne Christianson, Donald Holman, coach Ray Fisher, capt. George Harms, student mngr. Joe Hallisy, William Cartmill, Robert Stenberg, Bud Chamberlain

1970 University of Michigan Baseball Team

Top Row: trainer Jack Redgren, Tom Kettinger, Dan Fife, Jim Burton, Mike Rafferty, Leon Roberts, Gene Lanthorn, Mickey Elwood, Brian Balaze, Bob Makoski

Middle Row: asst. coach Dick Honig, Dan Mulvihill, Ed Bryson, John Hornyak, Mike Bowen, Pat Sullivan, Mike Hilkene, Reggie Ball, Greg Buss, Mark Carrow

Front Row: Pete Helt, Bob Moug, Tom Lundstedt, coach Moby Benedict, Mike Corp, Tom Fleszar, Bob Bower

Health from the ground up,

"A sequel to Man and the soil."--Pref.

Recreational Foodservice management: A Delphi study of needed competencies

The purpose of this study was to identify the needed competencies of a Recreational Foodservice manager. A three round Delphi method of iteration was used. Delphi is a research method that utilizes iterating rounds to elicit the opinion of a panel of experts regarding a specific subject.^ A nominating committee of 22 industry leaders was consulted to establish a panel of 40 management experts, of which 35 (87.5%) completed all three rounds of the Delphi study.^ Round One of the study identified 17 specific job functions of a Recreational Foodservice manager. The researcher prepared an instrument detailing 60 competencies derived from an analysis of Round One results and distributed it as a Round Two instrument requesting the panel opinion regarding the relative importance of each listed competency on a five point Likert scale.^ The results of Round Two were tabulated and analyzed to ascertain areas of consensus. A Round Three instrument was prepared advising panelists of all areas of consensus, their dissenting opinions, if any, and a request for a revised opinion.^ A final report was prepared listing the 60 competencies and the panel opinion that eight were of highest priority, 29 of above average priority, and 23 of average priority. No item received two other available ratings, below average priority and lowest priority.^ The implications of these findings suggest necessary areas of curriculum development and industry management development to implement professionalism for Recreational Foodservice managers. ^

Recreational Food Service is Big Business

In the analysis - Recreational Food Service Is Big Business - by Gary Horvath, President, Recreational Foodservice Division, Service America Corporation and Mickey Warner, Associate Professor School of Hospitality Management at Florida International University, Horvath and Warner initially state: “Recreational food service is very different from routine food service management. The authors review the market and the management planning and challenges that create that difference.” Recreational food is loosely defined by the authors as food for special events. These can be one-time events, repeated events that are not on a fixed schedule [i.e. concerts], weekly events such as football-baseball-or basketball games, or other similar venues. Concessions are a large part of these fan based settings. “An anticipated 101,000 fans at a per capita spending of $5-6 [were expected]. A typical concessions menu of hot dogs, popcorn, soda, beer, snacks, novelty foods, candy, and tobacco products comprises this market segment,” say Horvath and Warner in reference to the Super-Bowl XXI football championship game, held in Rose Bowl stadium in Pasadena, California, on January 25, 1987. Some of the article is based upon that event. These food service efforts focus on the individual fan, but do extend to the corporate-organizational level as well. Your authors will have you know that catering is definitely a part of this equation. The monies spent and earned are phenomenal. “Special events of this type attract numerous corporate catering opportunities for companies entertaining VIP guest lists,” the authors inform. “Hospitality tents usually consist of a pregame cocktail party and buffet and a post-game celebration with musical entertainment held in lavishly decorated tents erected at the site. In this case a total of 5,000 covers, at a price of $200 each, for 12-15 separate parties were anticipated.” Horvath and Warner also want you to know that novelties and souvenirs make up an essential part of this, the recreational food service market. “Novelties and souvenirs are a primary market and source of revenue for every stadium food service operator,” say Horvath and Warner. The term, “per capita spending is the measurement used by the industry to evaluate sales potential per attendee at an event,” say the authors. Of course, with the solid revenue figures involved as well as the number of people anticipated for such events, planning is crucial, say Horvath and Warner. Training of staff, purchasing and supply, money and banking, facility access, and equipment, are a few of the elements to be negotiated. Through both graphs and text, Horvath and Warner do provide a fairly detailed outline of what a six-step event plan consists of.

Competencies of a Recreational Food Service Manager

Recreational food service is a newly-identified industry segment. It represents over 3 percent of the total industry and has its own specific competency requirements, in addition to core food service management competency needs. The education, training, and development needs for professionals in this industry segment have not as yet been ascertained. This article is an effort to establish a benchmark for future research in this area.

Economics of Operating An Employee Food Service

The author, who has spent 30 years as an operations executive in the food service industry seeks to acquaint management with some of the basic economics of operating an employee food service. The article is designed to assist the executive in understanding the basic philosophies and concepts of providing a food service to employees, as well as the cost factors involved in giving that service.

A New Look at Institutional Food Service Management

Institutional food service management, especially by contract management companies, offers unrecognized career opportunities for many of today's hospitality students. It is one of the best kept secrets in the food service industry. This article endeavors to provide a new look at and overview of the industry as it has evolved and now stands.