2-Thursday, April 2, 1981-The Michigan Daily
R E AC TION T O PR OPOSA LS MIX ED
You are Cordially Inited .
to a Booksigni ng
r' B O -- CS -- - '. -
rzormal Reception i
0 -- S~~~
O A D ' ~s ' a t r d ' c T SA p r i i 4
By JANET RAE
Reacting to recently submitted
budget cut recommendations, the
directors of the four non-academic
units targeted for severe reductions
submitted written responses, released
yesterday, ranging from "great
distress" to "general agreement."
Only Michael Stevenson, associate
director for Recreational Sports, con-
curred with the review panel recom-
mendation. "The subcommittee exer-
cised its charge in a fair, thoughtful,
and competent manner. I am in general
agreement," he said.
STEVENSON ADVISED a reduction
in building hours during vacation
periods, with a permanent cutback to a
9 p.m. closing time in the Fall Term. He
approved the panel's sugg
percent increase in "Signi
user fees, but suggested
increase in fees might help
Meanwhile, the direct
other non-academic units
cutbacks expressed dism
Vice-President for Acad
Bill Frye charged f
review various levels of
cutbacks for the Del
Recreational Sports, th
Service, the Center forl
Learning and Teaching,a
THE BUDGET Prioritie
dations last week calling
elimination of the Extensi
28 percent cutback in CHl
fund budget, and a 20 perc
in Michigan Media's g
The Budget Priorities Co
gestion of a 50 must approve a subcommittee recom-
ificant Other" mendation requesting a 27 percent cut
a 100 percent in Rec. Sports' general fund budget, to
p even more. be partially made up by the 50 percent
ors of three hike in user fees.
s selected for Extension Service Director Alfred
nay with the Storey, whose unti is scheduled for
ons. elimination, responded to the charge of
demic Affairs program deficiencies by emphasizing
our Budget that "responsibility for quality (of Ex-
in January to tension Service courses) has always
general fund resided with the schools and colleges."
partment of HE RE-STATED his belief that Ex-
ie Extension tension Services "are relevant to one of
Research on the three primary missions of the
and Michigan University, that of service." Storey
es Committee warned that "competition would
prevail" if each of the schools and
recommen- colleges offered its own extension cour-
for the total ses and such an arrangement would
ion Service, a needlessly duplicate administrative
LT's general functions.
ent reduction Center for Research on Learning and
;eneral fund Teaching Director Wilbert McKeachie
ommittee still said he "was stunned" by the recom-
mendation submitted for his depar-
tment. The review panel suggested a
rae cut of $100,000, a 28 percent reduction.
rs Emphasizing his "hope that the cut
avel will be 15 percent or less," McKeachie
recommended a reduction of no more
23-7676 than 20 percent. "We are being asked to
take on more responsibilities with
fewer staff members." he said.
THE BUDGET Priorities Committee
"surprised'' Michigan Media Director
Hazen Schumacher with its passage of
the review panel's minority recom-
mendation of a 20 percent cut.
Schumacher noted a number of
negative comments concerning the
center's 'broadcast activities, remin-
ding the committee that Michigan
Media needed to maintain broadcast
capabilities to support the University's
Flint television station.
Schumacher, reacting to the idea that
Michigan Media might have been more
successful with an aggressive attitude,
said the resource center has "received*
a clear message from the faculty and
administration that we should be 'reac-
tive' rather than aggressive. Perhaps
we have misinterpreted that message."
The unit directors and others with
opinions on the proposed budget cuts
will have an opportunity to speak at an
April 9 hearing of the Committee on
Budget Administration, the University
final budget authority.
After that hearing, the committee,
comprised of the University's president
and vice presidents, will authorize the
cuts forwarded by the BPC or amend
If any of the units are proposed for:
elimination, as is likely in the case of
the Extension Service, the move must
be approved by the Regents.
April 4 .
303 South State Street
: An rbr icia 414
2 Days of Sales Madness!
OVER 40 STORES
U of M Track and Tennis Building
LOW COST FUGIH
Center for Student Tr
New York, N.Y. 1000
"OUR 8th YEAR
table orders the baked french onion soup.
Served in a generous crock, this rich
homemade soup has a double layer of
cheese; one melted underneath the thick
french bread and another grated a half an
inch across the top. Magnifique!
If you have ever wondered what it must
have been like to dine in the elegance of a
turn-of-the-century parlor, the opportunity
is waiting at Mantel's restaurant right here
in Ann Arbor. Replete with potted palms,
hanging leaded glass windows, brass
railings, heavy oak columns and bureaus
and an assortment of antique knick-
knacks, Mantel's decor reflects an era
when posh surroundings were the rule
rather than the exception. Vintage
photographs of now unrecognizeable Ann
Arbor sites taken in the very early 1900s
add a final dash of authenticity to the sen-
timental Ragtime feel.
Mantel's food is anything but dated. An
excellent introduction is the Escargot
cooked in white wine sauce, garlic butter
and herbs. Large, tender and tasty, these
sumptuous snails promise satisfaction.
Make certain at least one person at your
Dinner accompaniments include warm
fresh rolls and your choice of salad or
vegetable. The House Salad of crisp
greens, bacon, chopped egg, mushrooms
and broccoli, is particularly good with
Creamy Garlic: the fluffy and flavorful
When it comes to choosing an entree,
the Prime Rib is an absolute necessity.
Slowly cooked in a specially designed oven
for two days, this 16 ounce portion is done
to perfection. You may have to bring a few
of those ounces home in a doggie bag, but
it is unlikely that Fido will ever see them;
beef of this quality is too hard to come by.
The Stuffed Flounder rates as highly as
the Prime Rib. Two boneless filets (all of
Mantel's fish is fresh, not frozen) are
wrapped around a creamy stuffing chock
full of lobster chunks and almonds-a tan-
Several traditional entrees are also of-
fered, including Newv York Strip, Filet
Mignon, Beef Wellington, Maine Lobster
and Rainbow Trout. A variety of san-
dwiches and hamburgers are availaable
for tamer tastebuds.
For desert, the makers of Haagen Dazs
deservean award for their chocolate chip
ice cream, but Mantel's deserves a higher
one for their Black Forest Cheesecake. This
blend of cherries and rich cheese is all top-
ped with airy chocolate shavings, and
creates a delectaable finale to a delectable
Mantel's wine list is extensive with an
excellent choice of imported and domestic
wines. Difficult to pronounce but easy to
recommend is the Piesporter Goldtrop-
fchen. This soft and crisp German white
dinner wine provides a smooth accom-
paniment to most meals. If it's just a drink
you crave, Mantel's also houses an open
bar, which is the perfect place to lean
against while enjoying both your beverage
and Mantel's friendly ambience.
Mantel's service is smooth and polished.
No glass is left empty nor empty plate lying
as the attentive waitpeople unobtrusively
keep the meal flowing.
Don't miss Mantel's for a lovely
restaurant to bring that special someone,
or even your parents when they are in
town. Located at the Briarwood Hilton, you
won't miss the bright green and white
u 1 r . m..
ra o d
Serving the finest in
every lunch & dinner
For a Course in Fine Dining
Read the Restaurant Page
112 W. WASHI
3 ,; ,..:
. o - .
W. Huron " --995-050
Discover the pleasures of dining with truly
tasteful seafood specialties in a not to be
missed comfortable relaxing atmosphere.
Serving lunch and dinner.
341 S. Main 769-5960
Grand food, glorious cozy old fashion at-
mosphere and warm hospitality. Renowned
barbecued ribs and much, much more.
Serving lunch and dinner.
314 S. Fourth Ave. 662-8485
Fine German & American Food
Imported & Local Beer Wine . Liquors
Open Daily 11am-8:30pm, Sun. 11-8
Fri. and Sat. tii 9:00 pm '
120 W. Washington Downtown Ann Arbor
Where the stars come out in Ann Arbor.
When the footlights fall,
you'll often find Ann Arbor's
visiting celebrities at the Stage
Door. And, from Quiche Lorraine
to Mignon of Beef. every dish
! . %
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