2-Thursday, April 2, 1981-The Michigan Daily R E AC TION T O PR OPOSA LS MIX ED ~BORDERS, BOOK SHOP (313)668-7652 Directors You are Cordially Inited . to a Booksigni ng r' B O -- CS -- - '. - . . ~,4At~xr &I1 rzormal Reception i with 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 3J 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 committee recommendati Vice-President for Acad Bill Frye charged f Priorities subcommittees review various levels of cutbacks for the Del Recreational Sports, th Service, the Center forl Learning and Teaching,a Media. THE BUDGET Prioritie approved subcommittee dations last week calling elimination of the Extensi 28 percent cutback in CHl fund budget, and a 20 perc in Michigan Media's g allocations. The Budget Priorities Co i I respond to 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 cuts "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 the recommendations. 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. Satrday April 4 . 2-4 303 South State Street 9 ; nt ce : An rbr icia 414 2 Days of Sales Madness! OVER 40 STORES April4 &5 U of M Track and Tennis Building FREE ADMISSION EU ROPE/Is LOW COST FUGIH Center for Student Tr 1140 Broadway New York, N.Y. 1000 (212).69-8980 800-2 "OUR 8th YEAR fea 3 ./"' ~2 turing 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! Food for Thought 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 house dressing. 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- talizing combination! 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 dinner. Mantel's wine list is extensive with an I 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 striped owning. 4 4 ,.4 . I _l. AlL u 1 r . m.. ra o d Serving the finest in Seafood Specials every lunch & dinner Spirits Served 769-8591 NG TON For a Course in Fine Dining Read the Restaurant Page Each Thursday : I 112 W. WASHI .4 ,' ! 1 , j P L 1 _ _. t 3 ,; ,..: Dining Traditions ru_ . o - . x 110 W. Huron " --995-050 I I 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 ' Phone 662-0737 120 W. Washington Downtown Ann Arbor A 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 E wVROM _. MRR [ 4n3MIwGiOM _ ! . % 1 11 1 |