Part 2 - LA84 Foundation

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20.6 Food Supply 20.6.1 Outlines of Operation —————————————– The SLOOC commissioned the food supply from top-class hotels to offer the best quality food to journalists. In March 1988, Hotel Shilla and Hotel Lotte were selected as the food suppliers and signed contracts with the SLOOC. The condition was that the SLOOC would furnish the kitchens properly and guarantee the 100 percent sales of breakfast and 45 percent sales of lunch and supper. The food supply period was set at 34 days from September 2 to October 5. Three restaurants were opened: the Press Cafeteria, Press Grill and Snack Bar. The cafeteria supplied food on the internationally-approved menu. The menu was changed every five days. The Eok Cho Metal Industry Co., Ltd. furnished the kitchen in December 1987, on a repurchase agreement. The furnishing work started in May 1988 and the kitchen was handed over to the food suppliers on August 20, 1988. For the management of food supply, the commissioned companies created a company and named a representative. A general manager supervised the overall management and under him were the manager, chief of the restaurant division and chief cook. For the operation of the restaurants, eight restaurant managers were named to serve under the chief of the restaurant division. 20.6.2 Supply of Food —————————————– The 1,200-seat Press Cafeteria was opened at a make-shift building, some 50 meters from the Press Hall. The building housed the 1,180-squaremeter cafeteria, a 2,314-square-meter kitchen and a 397-square-meter storage area. The cafeteria opened at 6 a.m. to serve breakfast. Lunch was served from 11:30 a.m. to 3 p.m., and supper from 6 p.m. to 1 a.m. next day. The journalists could have their breakfast by showing their AD card, as their lodging fees covered the meal. Meal tickets were sold at the bank in the Press Village and the entrance of the restaurant so that visitors could also use the cafeteria. The tickets were priced 11,000 won each and were discounted by 10 percent when a person bought 10 tickets at a time. The cafeteria served food buffet-style. All food was served on disposable dishes except for the main course. In the morning when there were many customers, three doors each were opened for entrance and exit. For lunch and supper, two doors each were opened. Hot dishes were served through three wickets and cold dishes through four wickets. For the supply of salad and bread, dessert and fruits, cold beverages and tea, four wickets were opened. When the customers numbered less than 500, food was served through the wickets in one lane. When the number ranged between 500 and 3,000, wickets in two lanes served food. When there were more than 3,000 customers, a continental breakfast corner was additionally opened. For the supply of main dishes, food supply personnel helped the customers, while side dishes and dessert were offered on a self-service system. During the breakfast hours, guides were additionally posted to help speed the process. An information desk was operated near the entrance of the cafeteria during meal hours. Three guides were posted there to handle customers' belongings and the audio system. The Press Grill had 108 seats in a 331-square-meter area in the basement. The Snack Bar had 88 seats in its 251-square-meter area. The Press Grill offered Western-style food on a table service system, functioning as a high-standard restaurant in the village. The snack bar served snacks, beverages and liquor through the selfservice and counter service systems. To make the spacious restaurants more attractive, 380 plants and 169 banners of five kinds were used for decoration. The 80 windows were colored. The entrance, the menu board and the wickets were also decorated. An aggregate number of 145,646 persons used the restaurants. The figure broke down to 110,907 at breakfast, 12,272 at lunch and 22,467 at dinner. The average daily number of restaurant visitors was 4,281. For breakfast, 91.7 percent of the journalists at the village used the cafeteria, but the ratio remained only at 10.1 percent for lunch and 18.6 percent for dinner. The Press Grill and the Snack Bar recorded 222 percent surplus over target sales. 20.6.3 —————————————– Menu and Materials Menus were drawn up to serve international cuisine, introduce traditional Korean food acceptable to foreign taste, and balance diet food with nutritious food. The SLOOC worked out standard menus in April 1987, as part of the basic plans for food supply to the Press Village. The menus were finalized after deliberation by the Advisory Committee for Food Supply. The SLOOC held a food fair testing the menus on May 25, 1988 at Hotel Shilla. The party was attended by some 900 people including food specialists and participants in the World Conference of Broadcasters. The menus were later adjusted by the Advisory Committee for Food Supply, reflecting the call for more oriental food and other opinions collected from the fair. Special food was prepared for those suffering from illnesses and to cater for religious dietary demands. For the raw materials for the meals, specific suppliers were designated for specific materials. The materials were mostly domestic produce, but for some items, import was arranged through the tourist hotels. Among the locally-produced materials, processed food, dried food, beverages, meat and fish which can be stored either in ordinary conditions or in a frozen state were purchased by August 31 and were put into the Press Village kitchen storage. Such items as milk, eggs, vegetables, fruits and ice cream which cannot be stored for long were purchased on a daily basis. Potatoes, onions and carrots were purchased at a few days' interval. The materials were inspected before the purchase at the manufacturers' storages or at markets. They were carried on trucks registered with the authorities concerned to the Press Village. The security guards at the village entrance confirmed the seals on the packages before they let the trucks go to the kitchen storage. The materials were again inspected by the kitchen personnel before being put into storage. To keep the materials in the best possible shape and quality, the temperatures of the storage for frozen food and the cold chamber were strictly controlled. The date of purchase was stamped on the packages so that items were used in the correct order. 5 5. Interior of a typical housing unit in the Press Village; the same services provided by hotels were provided to journalists.
582 20. Press Village Major Foods and Beverages Consumed Classification Juice & Coffee Vegetable Dairy Product Fresh Fruit Meat Meat Product Sea Food State of Menu Classification Juices Yoghurts Cereals Soups Entrees Specialities Meats Potato, Rice Cold Cuts Salads (Vegetables) Cheeses Fruits Breads Vegetables Deserts Beverages Total Item Orange Tomato Grape Coffee Tea Ginseng Tea Lettuce Celery Onion Carrot Potato Cucumber Fresh Milk Ice Cream Orange Apple Peach Banana Pineapple Grape Pear Tenderloin Top Round Rib Eye Roll Brisket Strip Loin Lamb Pork Round Pork Loin Chicken Bacon Ham Roll Egg Smoked Salmon Sole Fillet Halibut Fillet Cod Fillet Salmon Crab Meat Ocean Perch Clams, Oyster Breakfast 5 3 6 3 4 4 3 3 3 23 8 10 13 11 99 Unit CN CN CN PKG CS PKG kg kg kg kg kg kg PKG EA CS kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg kg EA kg kg kg kg kg kg kg kg Lunch 5 2 5 5 6 3 23 8 10 13 3 12 12 107 Amount 7,008 10,230 2,040 1,104 296 480 2,020 1,099 3,985 2,066 7,234 1,212 82,450 22,632 165 4,854 1,487 1,452 1,380 1,009 2,608 1,649 2.977 2,342 785 2,791 2,433 665 1,397 5,534 3,328 1,127 245,400 308 750 1,000 700 1,200 400 500 300 Supper 5 2 5 5 6 3 23 8 10 13 3 12 12 107
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For the first time in 12 years, ath
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11. Competition Management by Sport
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368 12. Torch Relay Olympic Torch R
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386 12. Torch Relay 43. The Olympia
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16. Reception and Protocol 482 Diag
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504 17. Accreditation 3 The ID card
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Part 2 - LA84 Foundation

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