University Profits Will Not Affect Board, Maid Service
Though board rates have gone up and maid service is going out, the departments controlling food and bed-making made clear profits in 1953-54, according to the Financial Report of the College released by Treasurer Paul C. Cabot this week.
The dining halls made $10,000 last year; Houses and College dormitories netted $48,000; and Buildings and Grounds cleard $152,000. Officials, however, were quick to explain these gains away.
The Buildings and Grounds Department made $110,000 the year before last, but this was actually an estimate designed to cover a variety of expenditures. The Department has never really made money, since it must turn everything back into improvements.
Houses and college Dormitories, whose profit this past year was $10,000 more than last year's pays a greater share of the maid service than Building and Grounds. It owes $100,000 to the Faculty of Arts and Sciences, however, from which it borrowed several years ago.
The Houses and Dormitories, more ever had an income of $1,500,000 in 1953-54. This means that its $48,000 profit was only three per cent of its income.
Paradox in Pricing
"Budgeting in advance to within three per cent is about as close as it's possible to operate," noted Arthur D. Trottenberg, operating manager of Houses and college Dormitories.
Two years ago the dining halls lost $1,825 and lowered the board rate. But last year they went t$9,991 into the black and have just raised their tariff.
Manager of the Dining Halls William A. Heaman pointed out, however, that the halls served 3,284,798 meals in 1953-4, bringing the profit to only three tenths of a cent per meal.
This year labor costs have increased five cents an hour, Heaman continued. In addition, student waiters now do not have to pay for the meals they eat while working, but get them free. General service kitchen boys, who do the heavy work, have had their pay boosted form 80 to 99 cents an hour and also receive free meals. Finally, Heaman added, 278 students are employed by the dining halls this year, 42 more than in 1953-4.
Further Service Economics
"The increased rates will produce increased revenue less than known increased costs," Heaman said. "Therefore, we'll require further service economies in order to come out with even the close margin of net income accomplished last year."
The last increase in the board rate, in 1950-1, was initiated when the dining hall suffered a $70,000 deficit. The rate dropped back to $14.00 when food prices decreased and students cooperated to limit extra portions of milk and fruit juices.