GIFT F Eleventh Series, No. 16 April 10, 1920 Sulktin Instruction in Institution Administration Published by 525 West 120th Street New York City ' Teachers College Bulletin Published fortnightly from September to May, inclusive. Entered as second-class matter, January 15, 1910, at the Post Office, New York., N. Y., under Act of August 24, 1912. Acceptance for mailing at special rate of postage provided for in Section 1103, Act of October 3, 1917, authorized. Instruction in Institution Administration BY EMMA H. GUNTHER AND KATHARINE A. FISHER FOREWORD : The first bulletin of this series, on " Current Notes in Insti- tution Administration," issued in January of this year, has had many re- sponses. Inquiries have come not only from those wishing to organize new courses in Institution Management in colleges and normal schools, but also from many of those now conducting such courses who plan to enlarge the work. It seems desirable, therefore, to give in this second bulletin special attention to Instruction in and Training for Institution Administration. Introduction In order to obtain as complete information as possible regard- ing the development of courses in Institution Administration in schools and colleges throughout the country, a letter of inquiry was recently sent out from Teachers College by the writers of this bulletin. The returns were tabulated, and an outline of these is here presented. It is possible that all schools giving such instruction are not included; if omissions are re- ported, these will be published in a later bulletin. Also, if there are any corrections to be made in the outline, notes of these will be welcome. Following this outline of the colleges giving courses in insti- tution administration there is presented a suggested two-year college program, in which the specialized subjects are outlined. It is hoped that this outline may serve as a basis for a discussion of the development of standard courses in Institution Adminis- tration. Comments and constructive criticisms will be appreciated. A short annotated bibliography completes the bulletin. 3 444241 List of Colleges Giving Courses in Institution Administration OR COLLEGE OUTLINE OF SPECIAL COURSE OR COURSES PRACTICE 1. Bradley Polytechnic Study of lunch room In school cafeteria. Institute, Peoria, 111. problems. 2. College of Industrial Equipment studies; ac- Cafeteria and tea room Arts, Denton, Texas. counting; wholesale used as laboratory for marketing; studies in food preparation. management of food departments. 3. Colorado State Agri- Study of administrative Cooking and serving in cultural College, Fort problems and stand- college dining hall and Collins, Colo. ards; labor problems; City Hospital 30 marketing; large hours a week for 18 quantity cookery; ac- weeks during senior counting. year. 4. Connecticut College Buying for institutions. for Women, New London, Conn. College dormitory and refectory management. 5. Cornell University, Organization and manage- Housekeeping and super- Ithaca, N. Y. ment; studies in equip- vision in cafeterias, ment; supplies; labor kitchens, clubs and dor- and housekeeping; mitories on campus, marketing and accounts. 6.^Drexel Institute, Phil- Institution cookery; ac- Work in cafeteria, dining adelphia, Pa. counting. room and tea room; in city hospitals; 3rd year 65-75 hours outside of class work. 7. Lewis Institute, Chicago, 111. 8. Kansas State Agri- cultural College, Man- hattan, Kan. Studies in equipment and Work in dormitory, tea room and institute laundry; observation in other institutions. housekeeping methods; marketing ; large quantity cookery; cafeteria and tea room management. Equipment and organiza- In college cafeteria, tion; labor problems; accounting and business procedure; furnishings; marketing and large quantity cookery and serving. 9. Macdonald College, Organization and adminis- Quebec, Canada. tration; buying; storage and issuing of supplies; equipment ; dietaries ; secretarial work; labor problems; institution laundering. 4 Assisting, during the senior year, in the college residences and in the college lau n d r y . Observation in typical institutions. SCHOOL OR COLLEGE OUTLINE OF SPECIAL COURSE OR COURSES PRACTICE 10. MacDonald Institute, Institution housekeeping Assist during senior year Guelph, Canada. methods; management; in residence and college accounting. dining halls. 11. Mechanics Institute, Equipment studies; large Supervision of students' Rochester, N. Y. quantity cookery ; menu cafeteria. making. 12. Miami University, Marketing; housekeeping In college dormitory. Oxford, Ohio. methods; labor prob- lems. 13. Michigan Agricultural College, Lansing, Mich. 14. Milwaukee-Downer College, Milwaukee, Wis. 15. New York State Col- lege for Teachers, Albany, N. Y. 16. Oregon State Agri- cultural College, Cor- vallis, Ore. 17. Pennsylvania State College, State College, Pa. 18. Pratt Institute, Brooklyn, N. Y. 19. Purdue University, Lafayette, Ind. 20. State College, Brook- ings, S. D. Study of various kinds of institutions and their management. Large quantity cookery and menu-making with emphasis on hospital and college dietaries; equipment, labor prob- lems and organization. In boarding dormitory. club and In hospitals, college cafe- teria and dining rooms. Lunch room equipment; In cafeteria 8 hours, marketing; food prepa- ration and service. Business management and Acting as manager, cook, housekeeping methods; food preparation and service for cafeterias and dining rooms. Problems in the economic, dietary and sanitary aspects of a large house- and waitress in cafeteria and dormitory; 4 hours per day of 5 day week of 6 weeks. Ten hours per week throughout senior year in college dormitory and commons. Institutional management Three months institution problems, including work before certificate equipment and costs; is given, large quantity cookery and menu-making. Management of lunch rooms, hospitals and other institutions; equipment problems. Cafeteria service laboratory. in Institutional cookery and In dormitory, kitchen, management. dining room and cafeteria; special cater- ing; 15 hours per week. SCHOOL OR COLLEGE OUTLINE OF SPECIAL COURSE OR COURSES PRACTICE 21. State College of Washington, Pullman, Wash. 22. State Normal School, Santa Barbara, Calif. Study of housing, food and administrative problems for large group living ; large quantity cookery. In student residence haHs ; special catering ; 6 hours per week for 2 semesters. Problems of management; In college cafeteria; special marketing; accounting; catering; 264 hours dis- large quantity cookery; tributed throughout renovation. year. 23. Stout Institute, Institutional Menomonie, Wis. ment. manage- In dormitory and practice cottage. 24. School of Practical Arts, Teachers Col- lege, New York City. In hospitals, college lunch- rooms, dormitories and other institutions; 20 hours a week for 1 semester; summer work in addition to this. Institution housekeeping including cleaning and renovation problems; dining room and cafeteria service ; hos- pital dietary depart- ments; institution laundering; equipment, labor problems, organi- zation and administra- tion ; accounting ; pur- chasing of food, fur- nishings and other supplies. Consideration of courses in institution management for teachers and organizers of departments. 25 Temple University Problems in management, Waitress and cashier in Philadelphia Pa. ' marketing and account- school lunchroom; 1 ing. hour per week ; 3 months in institutional work before or after entering course. 26. University of Cali- fornia, Berkeley, Cal. Cooperation with Uni- versity of California medical school and hos- pital ; theoretical and practical training. Residence in hospital for 1 year, 4 months of which is in diet kitchen. 27. University of Cali- Fd preparation and Cafeteria and laboratory fornia Los Angeles service in quantities dietetic work, 144 hours. ' suitable for cafeterias, school lunches, clubs and tea rooms. 28. University of Cin- Marketing and large quan- In university and medical cinnati, Cincinnati O. ^*Y cookery; launder- college cafeteria ; in hos- ing; equipment; floor pital dietary depart plans, labor problems; management problems in lunch rooms; dormi- tories and hospital dietary departments. ment and laundry; in City Club tea room. SCHOOL OR COLLEGE OUTLINE OF SPECIAL COURSE OR COURSES PRACTICE 29. University of Chicago, Institution buying; or- In university halls, lunch Chicago, 111. ganization, equipment; rooms. accounts; dietaries. 30. University of Illinois, Equipment and manage- In cafeteria. Urbana, 111. ment of hospitals and other institutions. 31. University of Indiana, Study of various kinds of In cafeteria and hospital. Bloomington, Ind. institutions and their management. 32. University of Ken- Financial, executive and In cafeteria, tucky, Lexington, Ky. nutritional problems in feeding large groups; equipment problems; large quantity cookery. 33. University of Min- Marketing and large nesota, Minneapolis, quantity cookery ; study Minn. of organization, service, equipment, costs and budgets for institutions. 34. University of Mon- tana, Missoula, Mont. Marketing and buying; large quantity cookery; commercial law and management problems. In cafeteria: (1) Minor problems in administra- tion as checking, cashiering, counter service and office work; (2) Actual responsi- bility in management. In dormitory. 35. University of Institution management In university and high Nebraska, Lincoln, and hospital dietetics; school cafeterias; in Neb. marketing, storage, food service, labor, equip- ment; accounting; dor- mitory problems. hospitals after gradua- tion or during summer vacation. 36. University of Wash- Institutional ington, Seattle, Wash. ment. manage- Two courses in practice: (1) In university commons and dor- mitories; (2) Agencies outside school lunch rooms, commercial cafe- terias, department store tea rooms, club tea rooms and hospitals 9 hrs. per week each semester. 37. Western Reserve Uni- Problems in administra- In college lunch rooms and versity, Cleveland, O. tion of institution dormitory; 9 hours per households. week. Admission Requirements Colleges which give courses in Institutional Administration require at least junior standing for admission to this work and in some instances senior standing. High school graduation is required by nearly all schools which do not give courses leading to a degree. A number of schools and colleges have age limita- tions. Students in the course at Pratt Institute and at the Uni- versity of Cincinnati must be twenty-five years of age. At Mac- donald College and Macdonald Institute students must have entered upon their twenty-third year; at Temple University twenty years is the age limitation. Correlation with Administrative Departments As possible practice fields for students in Institutional Ad- ministration are available in the college residences and dining rooms, provision has been made in nearly all schools and colleges for close cooperation between the courses and the practice fields. The directors of college dining rooms and residences are usually instructors in Institutional Administration wherever such a course is given. In the University of Washington the dining halls and dormitories are under the direction of the Home Economics Department and the directors of these are also instructors in the department. At Teachers College and at the Universities of Washington and Minnesota, the directors of dining halls and residences also lecture in Institutional Administration ; at Me- chanics Institute the director of the lunch rooms gives the in- struction in Institutional Management. A similar plan is followed at Pratt Institute, Cornell University, Western Reserve Uni- versity, and Lewis Institute, and no doubt in other colleges. Special Courses In an earlier bulletin the development of practice work in Institution Administration was considered. An outline of special courses of instruction is given here. These courses will, of necessity, be planned to suit the conditions in each school or college. A few schools still give only a one-year course, but quite a number give a two-year course. Where a preliminary two-year course is offered in general household arts the two years of Institution Administration work 8 following may include several special courses, each dealing with a .certain phase of administrative work. Buying of supplies for institutional households is an important phase of this work and deserves special consideration. Housing problems and housekeeping methods in large group households should receive their share of attention ; there is a tendency to lay such emphasis on food problems that the study of other housekeeping activities, including institution laundering, may be neglected. Too much stress cannot be placed upon the importance of including all phases of the work. A study of the principles of organization, supervision, and administration is obviously of major impor- tance in a course in Institution Administration, and a knowledge of business procedure is most necessary. A critical study of the content of such special courses and of the methods of teaching is urgently needed. It is quite evi- dent that standards have not yet been developed and that much investigation and research work must be carried on before such courses can be organized in a comprehensive way as well as on a- sound basis. Suggested Two-Year Course in Institution Administration Requirements for Admission Two years of satisfactory college work in Home Economics with required general and technical courses. Credits Candidates for the degree of Bachelor of Science or Bachelor of Arts must complete a total of 124 to 128 points in four years. For the major in Institution Administration a total of 60 points, including electives, is required for the two years. Fields vf Work Programs leading to either degree with a major in Institution Administration are designed to prepare students as : 1. Managers of school and industrial lunch rooms, cafeterias and tearooms. 2. House directors in college dormitories, clubs, etc. 3. Dietitians in hospitals and sanitariums, or in connection with social service departments or agencies. (Pupil dietitian training is necessary.) 9 nd experience m adimnistiative work, in xnstitu- t A special coarse in Methods of Teach- :n Institution Airrunistration X:in :: r- ^ oo x ^ ry Year 1 l^!ran^! HoreL [Practice Work C'T^Lr.iz.i::^r. an i _ I Practice Work - . _ , - _ * "Tmii "P** i ^atiime'f "*fi ?r:::-- V Note: In each year SK cot for the rar*s Qumm&y Cookery Lectures and laboratory. This course includes practice in materials in large quantities; planning of menus to *^* giaiti 4^ of cafeteria, lunchroom, tearoom, dubs, etc. of catering for spinal OiTjiSKHts Institution Buying Lectures, visits to markets, observation trips to institutions. Purchase of food supplies. Study of grades, judging of quality and cost m relation to i^asfl^ and storage, fcjflurpmcnt tor Institution Housekeeping Lectures and observation. Survey of development of insti- tutional households, with a consideration of the various activities connected with large group living. Social aspects; professional ethics. Floor plans and interior construction; heating, lighting, venti- lating and plumbing; sanitation and laundry problems; methods of cleaning; materials and apparatus; furnishings. Administration of food service; cafeteria and dining room ~rerr Hospital dietary departments and their special problems. Observation in typical institutions. 10 *) ^ ' *'. '. ? **.+ ''. \. Various system* of organization; charting; liiiiina of : r~ <.r. Cc r c :z^.* : IT. '. : *js. : r of service; principles of ^u -/'"TTl 1*t TV--L T.J-." ^rTV. ~i T. preparation of statements and reports; rfH"fiji forms of ness correspondence; contracts; legal aspects Pn00pid r - - ''-'. .< .: *: *: :, : ' Institution Laundering Whenever possible, instroctio most advisable, with arrangements for practice work in die - .! --- f-.----.*---. __ _ru*jlr*- ^ . rfa.dtn- -- t -- - ^ ..... ._.-..-: :. - :/j .: _r.r 5>rrid/ Problems and Practice Work Two semesters. Practical work in college lunch rooms, cafe- terias, dining hafls, and residences. A rotation of worked oat duties in die minor problems of as Hnen-rooo: housekeeper. o&ce assistant. ; ststant. leading to more rcgponsftlc work intolyiog major prob- kflM r -i rr-i.r-c4'':Tr.^rr-* rri.^"nc.- ^rc'-trr.^ for r r ' '<--~^~ '.~ .'^"i~ '^"'.'i' r '-'".^ has a valuable coot libation to make in the study of The following refer ACCUUXTLRG AJTD M AXj RITTEX HOUSE. CHAKixs F. Elements vf Accounting. Boston: A. D. Maffachhn. 1915. rtr*T*nc* r'.r .. to the miow types of in a very practical war. THOMPSOX, C. BZRTRAXD. The Theory and Practice of Scien- tific Management. Boston: Hooghton Miffim, 1917. This book describes the work developed by wot modern &iup of led by Frederick W. Taylor, is a review of 11 FREDERICK W. TAYLOR. Principles of Scientific Management. New York: Harper & Bros., 1914. This book should be familiar to all administrators, as in it Mr. Taylor gives an account of his pioneer work in developing a science of man- agement. He shows clearly that these principles may be applied to all kinds of human activities, to the management of homes and of the various institutions as well as of large industrial organizations. GILBRETH, FRANK B. Motion Study. New York: D. Van Nostrand, 1911. " Standardizing the trades is the world's most important work today and motion study is the first factor in that work." Mr. Gilbreth here shows the necessity for a study of motions in building up better standards of work, whether it is housework or bricklaying. The book is well illustrated and each phase of motion study carefully worked out. LABOR PROBLEMS ALLEN, CHARLES R. The Instructor, The Man, and The Job. Philadelphia: Lippincott, 1919. This book discusses the best methods of training technical workers. While it is a discussion of the work of training departments in industrial plants, much of the information given is directly applicable to training workers in any vocational activity. In housekeeping and food service for large groups, the majority of the workers still learn by the "pick up " method. They would be much more competent if intentional train- ing were given them, and Mr. Allen's book will be found helpful in working out plans for this. BLOOMFIELD, DANIEL. Employment Management. New York: H. W. Wilson, 1919. A compilation of selected articles by leading' authorities on employ- ment management. U. S. BUREAU OF LABOR STATISTICS. Hours, Fatigue, and Health in British Munition Factories. Bulletin No. 221. Washington: Superintendent of Documents. (Price, 15 cents. ) Adjustments in Sunday labor, output in relation to hours of work, industrial fatigue and its causes as they were observed among war- workers will offer helpful suggestions for those battling with these prob- lems in peace time. U. S. BUREAU OF LABOR STATISTICS. Industrial Efficiency and Fatigue in British Munition Factories. Bulletin No. 230. Washington: Superintendent of Documents. (Price, 20 cents. ) 12 Recommendations for better health and sanitation in industry with practical suggestions in regard to and prevention of fatigue are con- sidered in this reprint. OILMAN, STEPHEN. Graphic Charts for the Business Man. Chicago: La Salle Extension University, 1919. The engineering profession has for many years recognized the uni- versal appeal of the picture in making use of graphic charts to convey facts. This bulletin discusses the use of the various types of charts and the principles of chart making in such a way that readers may see the possibilities of graphic illustration in relation to their own particular business. A study of organization charts should be of special interest to directors in our own field, as the defects of any organization, however complicated, are much more apparent when it is reduced to chart form. BRINTON, WILLARD C. Graphic Methods for Presenting Facts. New York: The Engineering Magazine Company, 1914. For a detailed treatment of the problems of chart making, readers are referred to this book. The art of showing data in graphic forms is here very fully illustrated, and the book is particularly useful for our purpose because of the fact that technical terms are little used and also because a consistent effort has been made to keep the whole book on such a plane that it may be found readable by those having no statistical training. WOLF, ROBERT B. Modern Industry and the Individual. Chi- cago : A. W. Shaw Company. An outline of the philosophy of work as applied to the daily direction of workers. Shows why men leave, why they are dissatisfied, and why they take no interest in their work. To Mr. Wolf labor unrest is a con- dition of " dis-ease," curable only by providing a conscious and intelligent participation by the worker in the organization to enable him to develop and express his creative powers at his job. WOLF, ROBERT B. The Human Relation in Industry. Report of an Address. Boston, 1034 Kimball Bldg. : Associated Industries of Massachusetts, 1919. This report should be of particular interest to all employees of labor, at a time when so much difficulty is being experienced in adjusting labor conditions. From directors of large group living activities all over the country comes the complaint both of the shortage of workers and of the incompetency of large numbers of available workers. Mr. Wolf describes very vividly an experiment in working conditions developed by himself and his colleagues in a large pulp factory, which brought about most encouraging results in output, in equality of work, and in the spirit of the workers. 13 CAFETERIAS CRUM, FREDERICK C. Restaurant Facilities for Shipyard Work- ers, Washington : U. S. Shipping Board, Emergency Fleet Corporation, 1917. A detailed account of lunch rooms in shipyards giving floor plans, equipment, business administration and details of food service. GEARY, BLANCHE. Handbook of the Association Cafeteria. New York: National Board of the Y. W. C. A., 1917. A valuable reference for cafeteria workers, discussing in some detail the organization of a cafeteria, business procedure, equipment and food service problems. TREAT, NOLA. Cafeteria Standards and How to Attain Them* Minneapolis: University of Minnesota Extension Depart- ment, 1920. A short bulletin setting forth the main problems of cafeteria manage- ment in a clear, concise way. POPE, H. A. "A Factory Lunch Room That Would Please Hoover." Factory -Magazine, December, 1918. A description of how waste was eliminated in a factory lunch room. GENERAL ELECTRIC COMPANY. Bulletin on Lunch Room. Schenectady, N. Y. A description of the equipment and organization of the company's lunch room, with the business forms and records used. FOOD PREPARATION NETTLETON, BERTHA E. One Hundred Portion War Time Recipes. Philadelphia: Lippincott, 1919. A collection of selected and tested recipes equally suitable for peace time. In the soups and sauces cornstarch and rice flour are used for thickening but the combined weight of these in wheat flour will give the same result. SMEDLEY, EMMA. Institution Recipes. Revised edition. Pub- lished by author, 6 East Front St., Media, Pa., 1919. A collection of tested recipes, given for the most part in ISO-portion quantities. The protein and caloric value of each recipe are given. 14 SMITH, FRANCES LOWE. Recipes and Menus for Fifty. (1913.) More Recipes for Fifty. (1918.) Boston: Whitcomb & Barrows. The recipes are well selected and have been tested. GENERAL ELECTRIC COMPANY (National Lamp Works). Prep- aration of Foods for Factory Service Departments. Cleve- land, 1915. This booklet gives menus and recipes used in the company lunch rooms. FOOD AND DIETETICS ROSE, MARY S. Feeding the Family. New York: Macmillan Co., 1917. A valuable reference in diets and menu-making for the dietitian as well as for the housewife. ROSE, MARY S. Everyday Foods in War Time. New York: Macmillan Co., 1918. Equally applicable to peace time. Valuable as a briefer reference on foods and diet. GRAVES, LULU. Modern Dietetics. Modern Hospital Publish- ing Co., 1917. A study of feeding the sick in hospitals and homes, with a considera- tion of feeding problems in health. CARTER, HOWE AND MASON. Nutrition and Clinical Dietetics. Philadelphia: Lea & Febiger, 1917. A valuable reference for the hospital dietitian. McCoLLUM, E. V. The Newer Knowledge vf Nutrition. New York: Macmillan Co., 1918. Recent research with regard to the value of certain foods. LUSK, GRAHAM. The Elements of the Science of Nutrition. Philadelphia: W. B. Saunders Co., 1919. Important for hospital dietitians. JOSLIN, E. P. Diabetic Manual. Philadelphia: Lea & Febiger, 1919. Invaluable in diabetic diet work. PATTEE, ALIDA F. Practical Dietetics. Mount Vernon, N. Y., 1914. A suitable text-book for nurses, in practical dietetic work. 15 HOUSEKEEPING METHODS BALDERSTON, L. R. Housewifery. Philadelphia: Lippincott Co., 1919. The various phases of the subject are treated in a carefully detailed way and include plumbing, heating and labor-saving appliances, household supplies and furnishings, cleaning and renovation methods. The book is very fully illustrated. U. S. BUREAU OF STANDARDS, DEPARTMENT OF COMMERCE. Safety for the Household. Circular No. 75. Washington: Superintendent of Documents. (Price, 15 cents.) A most valuable bulletin. It presents the risks in the careless and often ignorant use of gas, electricity and combustibles. It suggests simple methods of caution to protect life and property from such hazards and stimulate interest in public measures that provide safety for the household and the community. BROADHURST, JEAN. Home and Community Hygiene. Phila- delphia: Lippincott Co., 1919. This is a very satisfactory treatment of the subject in a practical, non-technical way a brief, comprehensive, popular and accurate state- ment of the things we ought to know. 16 Guntner f E. struct icn in institU' H G8 ion UNIVERSITY OF CALIFORNIA LIBRARY