d. Specification of dinner rations issued according to collected payments
15. Expenses connected with the running of the kitchens.
From allocation.
Products purchased on the free market.
From allocation.
Products purchased on the free market.
Administration.
16. Sources of the money to cover the expenses. Fees. Central organization.
Care sections
17. The Central Office of People’s Kitchens (the Supply Section and the
Department of Soup Kitchens). Supervision of the kitchens. The struggle
against embezzlement.
18. [2] Kitchens for children.
19. Dinner rations for refugees.
20. Organisation of work in the kitchens.
21. Kitchen personnel.
22. The premises and kitchenware.
23. Products obtained through allocation. Quantity, quality, and use.
24. Description of the meals issued (against the background of the overall
standard of nourishment and level of prices).
25. The issue of fuel in the kitchens.
26. Sanitary supervision over kitchens.
IV. Special kitchens
27. Kitchens in the suburbs, district kitchens, landsmanshafts’ kitchens,
House Committees’ kitchens, kitchens for the resettled, two-course
kitchens, experimental kitchens, etc.
28. Coffee houses.
V. Monographs of particular kitchens, more or less following this model:
The date of the opening. Who were the founders? Profiles of individual
persons.
The initial and later productivity of the kitchen.
Description of the premises and its appliances.
Funds spent on the opening and running of the kitchen. Sources of these
funds.
Other uses of the locales aside from issuing dinner rations.
Consumers. The milieu they are from. Contact with consumers.
