$70,000 Profit in Dining Halls Last, Year Seven Percent of Total--Westcott Denies Waste Food Available to Needy

Inquiries made yesterday at University Hall brought out the fact that the profit of $70,000 which was made in the University Dining Halls last year resulted largely from the fall in the price or provisions which occurred during the year.

University officials pointed out that most of the kitchens and dining halls in the Houses and the Union had been completely reconditioned at the opening of the year, thus reducing the expenditures for maintenance and repair during the rest of the season. In spite of these facts the $70,000 profit represented only seven per cent of the total receipts of $966,000. $40,000 of the profit is being used to pay students holding the new jobs in the Houses.

During the present year this item will be more than offset by the reduction in the price of meals in the various dining halls, a reduction which is estimated at about $150,000, and which calls for the utmost economy in the administration of the dining halls. The reduction in rates made at the outset of the year cut the weekly rate in the Houses for 21 meals from $10.50 to $0., and in the, Freshman Dining Halls from $9.50 to $9.

In response to queries made recently as to the possibility of utilizing some of the waste foods in the University Dining Halls, R. L. Westcott, manager of the Halls, declared yesterday that waste food does not present an important problem in the management of the University Dining Halls.

"Very little food is left over," said Mr. Westcott, "which cannot be put to some legitimate use within the University. Left over butter, dried-up rolls, and a few other items accumulate once in a while, but this is seldom usable for food, and we sell what little there is, along with the kitchen grease, to various concerns.

"It has been suggested that the staff might be able to give left-overs to needy families, but there is little which is suit-able for this purpose. We buy our foods in large quantities, but we do so very carefully, with the foresight gained from past experience, as to how much we need and how much we can use. As a result waste is reduced to a minimum."