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Upstage k performiii From staff reports Columbia's only children's corr munity theater is offering a famil holiday treat in the form of a musict based on the Charles Dickens nove Oliver Twist. Oliver! will be presented b Upstage Children's Theatre, beginr ino FriHciv Thp nmHiirtlrtn will Viqv 8 p.m. showings Friday through Sur day and again Dec. 1-4 at Keena Theatre on Pinebelt Road, just of Two Notch Road. Bette Herring directs the cast of 5 children through the streets of Lor don to the familiar tunes of "Cor sider Yourself," "Oom Pah Pah,' "As Long As He Needs Me" ani "Where Is Love." Tickets are $10 for adults and $ for ages 12 and younger and senio citizens. Group rates for 25 or mor are $8 for adults and $6 for childre and senior citizens. Upstage will also present, as an e> tra holiday goody, The Bes Christmas Pageant Ever as a 3 p.m matinee Nov. 26-27 and Dec. 3-4 a w ^ 0 ivx ||| Great balls of. . . Flaming furry animal found 01 members were observed dousing th dent. OPEN EVERY WELCOME TO.. SO BIG!^? INTRODUCING i I GOUi have combined ou fancy Gourmet l( sundaes are Really < ...SEE?.. HUG EI GOURMET COOKIES * CREAM ? HOT FUDGE SUNDAE LOTS OF SANDY'S NEW 9 GOURMET COOKIES & A CREAM ICE CREAM. SANDY'S BARVARIAN 9 FUDGE & TOPPED OFF A WITH WHIPPED CREAM 9 & A PLUMP CHERRY. : $189 9 | LIMIT 1 PER COUPON Expires Dec. 5, 1988 ids' theatre g 'Oliver!' i- \pt I* v' I y JmK ISftl Keenan Theatre. Tickets for this t show are $5 and $4. For ticket reservations and addit tional information, call 252-9845. ||hIn JULIE BOUCHILLON/The Gamecock [i field. Two Phi Kappa Psi fraternity le beast with lighter fluid before the inci' NIGHT 'TILL 10 PM...S mm nbm... iot me WET sum ir delicious BARVARIAN F(JD( ie Creams... The results will Bli Out Of This World Good! # HUGE! 0 f GOURMET a a BUTTER PECAN HOT J 2 FUDGE SUNDAE W LOTS OF SANDY'S NEW # A GOURMET BUTTER PECAN X X ICE CREAM, WITH SANDY S V # BARVARIAN FUDGE & A A TOPPED OFF WITH W W WHIPPED CREAM & A # 1 ? PLUMP CHERRY. a $189 A | LIMIT 1 X W PER COUPON 0 Expires Dec. 5, 1988 r>? #?>??? No free lunch Class run By CRAIG PADDOCK University Relations Clam chowder, salad, boneless barbecued chicken breasts, corn on the cob, fresh broccoli and apple pie a la mode. Ed Coon and Sandra Strick eat lunches like this five days a week ? and they still complain. To be fair, complaining ? or, rather, critiquing ? is their job. The well-fed duo are professors in the hotel, restaurant and tourism administration department of the College of Applied Professional Sciences. The restaurant they're critiquing is actually Restaurant Food Production Management, a class where students plan the menus, order the food, cook the meals, wait on tables and clean the dishes. The class emphasizes managing a restaurant, and students must have completed three courses in accounting and several management courses before enrolling. Most students in the department will choose a career in restaurant management when they graduate. They handle the culinary chores, said Coon, because a good supervisor understands the job of each employee. Housed on the first floor of Capstone residence hall, the restaurant is open to the public each weekday. That gives the five sections of the class one shot a week at preparing a meal. These are not soup and salad lunches. "They're too easy," said Coon. "Each meal must have at least three courses." But flexibility is allowed to let students reflect their own style. A football player who was taking the class prepared the favorite dishes of his coaches, featuring cordon bleu, Gamecock head coach Joe Morrison's choice. Another student honored her mother by fixing a meal of her mom's best recipes. Specialties from all over the world have been served in the 14 years that the class has been operating. Entrees have included German saeurbraten, Italian linguine, Polish roast pork, Middle Eastern lamb meat loaf, Japanese chicken teriyaki, Mexican chimichangas and Yankee pot roast. And there are desserts. Galato boureko, frozen tortoni cake, chocolate mousse, caramel custard, apple crumble, rum cake and vanilla and chocolate parfait are just a few examples. Fixing a meal might seem like an easy way to pull up a sagging grade average, but this class is by no means a free lunch. Students must show up by 10 a.m. and rarely leave before 3 p.m. Nate Anderson, a senior from Myrtle Beach, said it's one of the most stressful classes he has 5UNDAYS TOO! V44 J SUNDAES ' of AT SANDYS! UNDAES MADE ^r' ?? WITH OUR ^ *1.99 GOURMET YfeN ,ICE CREAMS! C??P??, ^ iWOW! r ^ / ? m m m vy v>uu}iuii \ t r MES! |l 0 R?g, IE with our very rich, *159 ?w Your Mind! These ^ Coupon E Coupon G< ? | HUGEt ? 0 | GOURMET A A CHOCOLATE CHIP T Z j P UAT EliriAC fillVHAE W V 1VI i Ul/Vt- vviivnb ? A ^||T LOTS OF SANDY'S NEW 9 # 8W GOURMET A a OUR V CHOCOLATE CHIP W W BLIS1 ICE CREAM. WITH SANDY'S A A RIGHT BARVARIAN FUDGE & T T BROWN TOPPED OFF WITH 9 W IF REAL WHIPPED CREAM & A A A PLUMP CHERRY. w W $189 s : $ LIMIT 1 PER COUPO W W Coupon I Expires Dec. 5, 1988 Coupon C * s campus rest mm || , || MMp- ' X I ?Bim - . S&f: 1 '* ** |P gppy TBF 1^3? ^m9 V | ^ IiMidfei * *1 yl 1 ' * ' W^ ;?^BL mm UHV %^?a. * | ,i'"!'5'" jj^ Karen Postweiler and Dawn Williamson prepare a meal in th project. Both are seniors in hotel, restaurant and tourism adm taken. "If you screw up, you know it," he said. said. "Nc "But you learn a lot." something Strick and Coon sit at the first table, eyeing Coon s? each waiter and noticing any snag that comes up. take them They can detect ? and take away points for ? just a test problems that would never bother the typical doing." restaurant-goer. Reserva "My wife hates to eat out with me," Coon calling 77* NEW SANDY'S Ol SUPER ICE CREAM N # # IN HAND P/ POUNDER 0 0 reg FFF U7/MUSTARD A A hons, chili & x ? ^ liciousslaw SO DELICIOUS! fh CHOICE OF A ? 4 jg # FLAVORS... limit i Q ? Coupon Expii Sxpires Dec. 5, 1988 ^ Coupon GoOC Jood At Any Sandy's f 2 SAND1 CHILI 2 2 DELI ccp nnfi 2 2 * HAM & SWISS ON I egulSSTZ^N 2 2 TURKEY ON WHEA ilZEDHLB BEEF J HAM, TURKEY & SI K) W/MUSTARD. 0 M-IAiic nions & melted ^ a DELICIOUS mam cheese w 5 DELI MEATS... e SLICED THIN |A | & STACKED %M $ 1 19 Z # HIGH! ^ j t any deli sandwi limit i w ? Coupon Expii xpires Dec. 5, 1988 Coupon GOOC ood At Any Sandy's ? * affiles a s: bA?bbq ISS DOG ? ? c " iPOUND FRANK A A SANDWICH rERED UP JUST ^ W DELICIOUS PORK SEA& SERVED WITH A # SONED JUST RIGHT. PILED MUSTARD & LOTS X X HIGH SERVED W/A DAB OF DORMANS SWISS V W OUR DELICIOUS COLE CHEESE. ? f SLAW AND A FEW PICKLES 139 SS $1 69 mtm umit l Expires Dec. 5, 1988 W W Coupon Expires Dec. 5, 1988 Jood At Any Sandy's Coupon Good At Any Sandy's j , . VO'MWI fa. I, I \J\J\J taurant Hk B m> H& WmJm if Mt f ~M * | ^ ( J J ' -y- 4^1 "V ' **"* ' # ie USC restaurant that is run as a class linistration. > matter where we go, I always find wrong with the restaurant." lys his students are conscientious. "I'd anywhere," he said. "It's more than . It's a matter of pride in what they're tions are requested and can be made by '-OOOD. tmGOURMET j [OW AVAILBLE Z ^CKED PINTS I. *2.25 185 SANDYS ? RECOMMENDED T FLAVOR IS W DARK A n c , ? CHOCOLATE J res Dec. 5,1988 ALMOND 0 I at Any Sandy's a ? k^S NEW * IDWICHES I YE Z j iviss COMBO ON RYE ? k IB ( WHITE # r If BREAD A w OFF SUBSTITUTED ON REQUEST! ft CH OF YOUR CHOICE es Dec. 5,1988 I at Any Sandy's W 1 Z KIDDIE DOG! J A OUR U POUND AI L BEEF # ^ FRANK BLISTERED UP A M JUST RIGHT ON A w WARM BUN. m 5 69* I a KETCHUP AND MUSTARD 0 W ON REQUEST! a # Coupon Expires Dec. 5, 1988 Coupon Good At Any Sandy's f