Part 2 - LA84 Foundation

540
19. Olympic Village
19.6
Food Service
19.6.1
Operation Plan
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The SLOOC carried out its food
services with a basic understanding
that highest quality dining should be
provided to athletes and officials at
low cost with maximum economy.
The food service plan was to cover 33
days from September 3 to October 5,
but it was implemented two days
ahead of schedule when some 190
delegates from 17 nations entered the
village on September 1.
The dining hall was set up in a
cafeteria-style buffet with unlimited
number of servings. The basic menu
was Western food with an addition of
special dishes, served in a five-day
cycle and providing at least 6,000
calories a day if required. The hall
could seat 4,200 people at one time
and was open round the clock (15
hours for regular meals and 9 hours
for snacks). Meal management was
watched over by the amenities
director with one menu manager and
four officers under him. The menu
manager inspected all food service
duties including menu and food
ingredients. Officers handled hall
maintenance, hall entry control, meal
tickets and estimation of the number
of diners. Kitchen officers directed
equipment maintenance, repair and
safety, while the box lunch officer took
care of making, delivering and
estimating the number of required box
lunches. Environmental sanitation
officers handled all hygiene matters
and disinfection. All affairs were
executed by a group of one menu
manager and four officers, each with
separate responsibilities. The entire
team consisted of 71 operation
personnel and 987 contractor
employees.
A total of 394 cooks were responsible
for making the meals, with 30 head
chefs arranging cooking teams for
different menus. Food arrangement,
guidance and sanitation were the
duties of a 294-member dining hall
management team, while 127 people
took charge of utensil maintenance.
Service contractors assigned 107
employees to administrative matters,
25 for equipment management and 20
for preparation and packing.
19.6.2
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Selection of Service Contractors
Selection of food service
contractors
It was generally agreed that sufficient
preparation period was necessary to
secure enough manpower and
materials to operate a large-scale
service such as at the Games, and
that professional assistance would be
the most effective. The SLOOC
decided in its initial food service plan
in March 1987 to refer to professional
organizations and received outlines
from prospective institutions — Hotel
Lotte, Shilla and Plaza. These three
establishments had already acquired
the experience and expertise by
participating in the 10th Asian Games
in Seoul, and the SLOOC decided to
select the official food service
contractor by conducting a specified
closed bidding among them.
Contract terms involved food service
management for an aggregate total of
254,000 people, based on a total size
of delegations estimated at 13,674
people. The budget was set at 7,621
billion won.
In May 1987, Hotel Lotte and Shilla
were chosen as joint service contractors
with contract payment of 5.61
billion won. Actual account settlement
was based on the number of service
users although the initial contract was
based on a number of people that had
to be guaranteed food service (70
percent or 184,800 people). Kitchen
installations were the SLOOC's
responsibility and cleaning, water and
heating bills were exempted from the
contract payment.
Selection of kitchen equipment
installation firm
In March 1987, at the time of drawing
up a food service plan, it was decided
to choose the contractor for kitchen
equipment installation. Bidding
covered both design and construction
with a contractual condition calling for
25 percent repurchase.
The necessary budget was set at 1.8
billion won. The Samwoo International
Development was selected as the
equipment service contractor in May,
the same company that supplied the
service for the Seoul Asian Games.
19.6.3
Menus and Raw Food
Ingredients
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Menu plan
The SLOOC launched its plans for
drawing up menus in December 1986
with reference to reports from the
Seoul Asian Games, the 17th Rome
Olympics, the 20th Munich Olympics,
the 21st Montreal Olympics and the
23rd Los Angeles Olympics.
The SLOOC called on the Korea
Tourism Development Institute of
Kyunggi University in February 1987
to draw up estimated costs of the
menu. The menu list was determined
in March after consultations with
related organizations. The first tasting
was held on September 17.
The tasting exhibition was held at
Gymnastics Hall inside the Olympic
Park with some 1,000 people,
including IOC President Samaranch,
attending the more than 3-hour-long
affair. A general survey was conducted
at the exhibition, in which Korean
gave a relatively favorable evaluation.
Foreigners, however, rated the taste,
food coloring and meat quality as
inadequate, and as a result, remedy
and complementary plans were
sought for the menus. The new plan
called for contracts to secure hydroponic
vegetables, emphasis on hot
dishes, guarantee of quality meat by
designating suppliers, and diversification
of Korean and Asian traditional
foods. The new, supplemented menu
was sent out to 167 NOCs in May
1988 to poll their opinions. A second
tasting exhibition was held September
3 with the finalized menus. The
finalized food service comprised
mainly of Western-style dishes, on a
five-day cycle providing a minimum of
6,000 calories per day. A special menu
was also devised to provide a choice
of meals for those with specific needs
according to religion and geographical
origin.
The Games menu listed 266 different
kinds of food, 39 more than the Los
Angeles Olympics, and more diverse
than the 220 dishes at the 1987
Universiad and the 244 at the Seoul
Asian Games. There were 70 different
choices for breakfast, 92 for lunch and
104 for dinner, as well as 19 kinds of
box lunches and 20 kinds of snacks to
satisfy various tastes of athletes and
officials.
Food supply and preparation
Food materials used at the village
dining hall amounted to 1,044 tons,
which meant an average of four 8-ton
trucks per day during 33 days of
operation. In value, the amount was
2.3 billion won or US$3.66 million.
The main ingredients and consumption
were 42,776kg of beef, 30,227kg
of pork, 42,561 kg of chicken,
10,117kg of lamb, 1,813kg of turkey,
30,651kg of fish, 166,237kg of
vegetables, 180,544kg of fruits, 27,
820kg of grain and 124,138 cans of
juice.
Cooking material supplies were
basically domestic products. The
domestic products accounted for
80.3%, or 838 tons, while imports
made up 19.7% or 205 tons.
Hanyang Store Co., Ltd. was put in
charge of storage and was
responsible for mass purchase of
agricultural, vegetable and fruit
products. The Korea Tourist Hotel
Supplies Center was put in charge of
supplying imported products, while
the National Livestock Cooperatives
Federation secured beef imports to
cater to foreigners' tastes. A contract
was also signed to guarantee
freshness and proper timing of food
supply. A supply contract was signed
with a unit of the Agricultural
Cooperative Association of Inje-gun,
Kangwon-do, for tomatoes and bell
peppers, and with the Pyongchanggun
Horticultural Co-operative
Association of Taekwanryong area for
vegetables. Apples, peaches and
grapes were brought in from Kyunggido
areas and pears from
Chungchongnam-do.