Dining Hall, Fukuoka Athletes' Village, 18th Universiade Meet. 1995

  1. Outline

  Location: Service Center. Athletes' Village
            2-chome, Atagohama, Nishi-ku, Fukuoka

  Size    : Total Area: 4,600 square meters
            Hall      : 3,312 square meters
            Kitchen   :   956 square meters
            Others    :   332 square meters
  Capacity: 2,000 seats


  Dates Open: August 16 - September 5, 1995

  Hours Open: 6:00 - 24:00

             Breakfast ( 6:00 -  9:30)
             Lunch     (11:30 - 15:00)
             Supper    (18:00 - 22:30)
             Snacks    ( 9:30 - 11:30; 15:00 - 18:00; 22:30 - 24:00)

  Meal Types Offered: Breakfast, Lunch, Supper, Take-out Food to Game
                      Site, Special Meals Prescribed by Doctors

  Serving Style : Smorgasbord Style; Self-serving
                  6-day-Cycle; 6,000 kcal (person/day)

  Patrons : 6,000 athletes and officials (est)

  Employees : 250

  Total Number of Meals to be Served: 261,000 meals (est)

  2. Menu

  (1) Languages Used: Japanese,English, French, and Arabic in part.
                      Illustations till show ingredients at a glance.

  (2) Seasoning: To deal with multi-national taste, meals are cooked
                 plain in taste and the patron can season the meal
                 with condiments to suit his taste. (An abundant
                 variety of spices are made available for such
                 purposes. )

  (3) Halal Meat: Halal meat is available for those who are not
                  allowed to eat ordinary meat for religious reasons
                  (Muslim athletes). (This meat is from the animals
                  sacrificed by specially qualified persons in their
                  religious manner. )

  (4) Specialities of Japan and Hakata: Enjoy a taste of Hakata Ramen,
                                        Gameni, Karashi Mlentai, and
                                        Sushi.

  3. Environmental Considerations:

  (1) Reduction of waste by pre-cooking
       Primary and secondary cooking is done in a plant away from the
      Village and only the final cooking is done at the Village.
      This reduces garbage.

  (2) Use of Tableware Made from Starch
      Materials: Potato Starch
      Characteristics:  It decomposes one month after use and become
                        part of the soil.
                        It can be converted into fertilizer like
                        garbage. In combustion disposal. like paper
                        it burns at low carolies (5,000-6,000 kcal/
                        kg). and does not emit any poisonous gases.
      Reference : The same type tableware was adopted for official
                  use for the 1994 Winter Olympic Games in Lille hammer.
      Comments: This ware was talked about as being "edible", but
                it cannot be eaten.

   4. Others

  (1) Total amount of food materials to be used:
       Beef        47.1 tons   (200 head)
       Pork         3.8 tons   ( 32 head)
       Chicken     12.6 tons   (15,750 chickens)
       Mutton       5.O tons   ( 84 head)
       Seafood     15.2 tons
       Vegetables & Fruit  
                  191.4 tons
       Eggs        12.6 tons   (252,000 eggs)

  (2) Comaparison between Kobe Meet and Fukuoka Meet
                     Fukuoka Meet      (Kobe Meet)
       Participants:     130 nations  (l06 nations)
       Village Open:      21 days     ( 24 days)
       Total Meals : 260,000 meals    (180,000 meals)
       Food Materials: 539.3 tons     (343.8 tons)
       Refuse:
            Garbage:    20.0 tons     ( 35.0 tons)
       Combustibles:     3.7 tons     ( 39.0 tons)

  Remarks: The above figures on food and participating nations
           were based on the data available at the time this
           information was prepared.

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