Record Group: 3 C
Scope and Content Note
Before coming to the University of Missouri, John M. Welch earned a B.S. in Hotel and Restaurant Management from Cornell in 1926, then went on to earn a M.S. in Hotel and Restaurant Management in 1958, an Ad.M. of Education in 1960 and a Ph.D. in adult Education in 1961, all from Florida State University. Additionally, he attended Culver Military Academy in the 1920's and served in the Army in World War II, where he advanced to the rank of Colonel. Welch was Extension Professor of Agricultural Economics and Professor of Food Science and Nutrition at the University of Missouri, receiving emeritus status in 1972.
This Record Sub-Group is divided into two series.
Series One contains personal papers and classroom materials, arranged by subject.
Series Two contains articles, manuscripts, and rough drafts of articles, arranged alphabetically.
FF 1 - Personal Papers: Education (contains commencement programs and a vitae), 1952-1982
FF 2 - Personal Papers: Education- "Developing and Testing and Extension Short Course in Restaurant Management," 1959
FF 3 - Personal Papers: News Clips, 1948-1968
FF 4 - Personal Papers: Photographs, n.d.
FF 5 - Personal Papers: Parents (contains a magazine article about Welch's mother, father's obituary), 1940-1954
FF 6 - Personal Papers: Military Career (contains a book of comics and poetry titled "Winning the War At Culver," two copies of "History: 573AAABN," which contains stories written by soldiers of their experiences in the military, military records, and a book titled "202nd Coast Artillery Antiaircraft,") 1920-1945
FF 7 - Personal Papers: Correspondence, 1964-1983
FF 8 - Serving Cart Drawing and Correspondence, 1971-1973
FF 9 - Food Service Management Clinic #1: "The Anatomy of Profit- How to Control Costs," n.d.
FF 10 - Food Service Management Clinic #4, n.d.
FF 11 - Restaurant Management Clinic #1, n.d.
FF 12 - Do-it-Yourself Work Sampling Kit for Food Service Establishments, 1966
FF 13 - Work Sampling Kit: Slide Script, n.d.
FF 14 - Basic Course in Commercial Food Preparation: Volume 1- Student Handbook, 1958
FF 15 - Basic Course in Commercial Food Production: Exercise Worksheets to Accompany Students, n.d.
FF 16 - Suggestions for the 1961 County Plan of Work Kit: Restaurant Development Program, 1961
FF 17 - Accelerated Adult Education Training Program for Quality Food Service Industries, 1963
FF 18 - Supermarket Institute Workshop, 1967
FF 19 - Task Unit Concept for On-the-Job Training in Food Service, 1971
FF 20 - The Management of People in Restaurants and Clubs, 1964
FF 20a - Recipes, n.d.
Box 1 (cont'd)
FF 21 - Partial List of Publications, 1926-1972
FF 22 - Am I my Brother's Keeper?, 1968
FF 23 - Articles: An-B, 1964-1967
FF 24 - Cost of Commercial Food Service in the 1970's, 1969
FF 25 - The Creeping Menace of Bureaucratic Controls, n.d
FF 26 - Critical Appraisal of the Dichotomy in American Education, n.d.
FF 27 - Articles and Manuscripts: Cr-Des, 1964
FF 28 - Developing True Food Costs, 1961
FF 29 - Do-it-yourself Market Analysis, 1969
FF 30 - Do You Hear What You Want to Hear?, 1968
FF 31 - Do You Plan Your Training?, 1968
FF 32 - Drive-in Grows Up, 1968
FF 33 - Drive-ins of Northern Europe, 1968
FF 34 - The Economic Aspects of Dishwashing, n.d.
FF 35 - Economics of the Food Service Industry, 1962
FF 36 - Economics of the Food Service Industry, 1962
FF 37 - Education and Training by Objectives, 1970
FF 38- Education for Commercial Food Services-- On Wheels, 1969
FF 39 - Education or Training for Food Service, 1968
FF 40 - Education vs. Training, 1973
FF 41 - Educational Need to Develop Food Services Executive Competencies, 1970
FF 42 - Ego Builders, Inc., 1966
FF 43 - Ethics in the Restaurant Industry, 1970
FF 44 - Everything You Always Wanted to Know About Work Sampling, 1975
FF 45 - Experience: Asset or Liability, 1966
FF 46 - Food Marketing, 1963
FF 47 - Food Service Career Guidance Councils, n.d
FF 48 - Food Service in the 1970's, 1969
FF 49 - Food Service Marketing: A Summary, 1969
FF 50 - Food Service Marketing: The Marketing Concept, 1969
FF 51 - Food Service Marketing: No. V- Using the Six Faithful Serving Men, 1968
FF 52 - Food Service vs. Costs in the 70's, 1970
FF 53 - Fortified by Knowledge or Crucified by Ignorance, 1966
FF 54 - The Future is Now, 1961
FF 55 - Greetings From Scotland, 1967
FF 56 - Have you Considered the Advantages of Mobility?, 1969
FF 57 - The Help You Get These Days, n.d.
FF 58 - Hospital Food Service Department: Occupational Analysis, 1971
FF 59 - Hospital Progress, 1963
FF 60 - Kitchen Fuels, 1926
FF 61 - How an Award-Winning Restaurant was Planned, 1968
FF 62 - How Much is the Job Worth, 1967
FF 63 - How to Keep the Local Sanitarian off Your Neck, 1968
FF 64 - How You can Increase Shelf Storage 50% in the Same Space, 1968
FF 65 - Incentive Compensation that Incites, 1966
FF 66 - Inspiration-Motivation-Application, 1970
FF 67 - Integrating the Task-Unit Concept of Training and the Concept of Management by Objectives, 1972
FF 68 - Is Food Service Education Relevant?, 1970
FF 69 - It Might Pay You Well to L-I-S-T-E-N, 1971
FF 70 - Junior College Programs for the Hospitality Field, 1962
FF 71 - Kitchen Planning is a Science, 1967
FF 72 - Kudos to Kentucky, 1968
FF 73 - Labor Shortage and Turnover: What Can We Do About It?, 1968
FF 74 - Make Your Own Marketing Survey!, 1969
FF 75 - Making Marketing Decisions, 1968
FF 76 - Making the Most of Frozen Food, 1961
FF 77 - Manager's Job is to Manage, 1969
FF 78 - Marketing Facts for Food Buyers, n.d.
FF 79 - Marketing for Drive-In Restaurants, 1968
FF 80 - Marketing for Drive-In Restaurants: The Six Little Serving Men, 1968
FF 81 - Marketing Your Food Service No. 1: Characteristics of People, 1968
FF 82 - Marketing Your Food Service No. IV: How No Supply, Demand, and Price Affect the Number of People You Can Expect to Serve, 1968
FF 83 - Maximizing Drive-In Labor for Profit, 1966
FF 84 - Articles: M-Me, 1963-1966
FF 85 - Mind Your Change!, 1967
FF 86 - Mizzou Restaurant Ramblin's, 1961
FF 87 - Negro in Food Service, 1969
FF 88 - Net- And the Knife, 1970
FF 89 - Nobody's Hungry!, 1967
FF 90 - Planning Food Service Facilities for Volunteer Organizations, n.d.
FF 91 - Planning to Remodel Your Kitchen, 1965
FF 92 - Popularity Index and Other Factors in Menu Analysis, 1967
FF 93 - Practical View on Food Service and Sanitation, 1967
FF 94 - Prior Planning Pays, 1962
FF 95 - Productivity: Key to Profit, 1969
FF 96 - Proof of the Pudding, 1961
FF 97 - Protest, Dissension, Violence, and your Business, 1970
FF 98 - Putting Profit in Your Menu, 1967
FF 99 - The Quantity Food Service Industries, n.d.
FF 100 - Quiet Please, Genius at Work, 1968
Series Two - Articles and Manuscripts (cont'd)
FF 1 - Ramblin's Round Europe, 1967-1968
FF 2 - Ramblin' Through the U.K., 1968
FF 3 - Ramblin' Round Florida, n.d.
FF 4 - Ramblin's Round Mizzou, n.d.
FF 5 - Rational Approach to Food Service Sanitation, 1966
FF 6 - Researching Restaurants, June 1960
FF 7 - Restaurant Marketing Services: Article #2- What do You Mean by "Marketing?", 1968
FF 8 - Restaurant Training, 1962
FF 9 - Restaurant: Yesterday, Today, and Tomorrow, n.d.
FF 10 - Salud Driveineros, 1965
FF 11 - Sanitation as a Way of Life, 1966
FF 12 - Semper Virtutis, 1967
FF 13 - Should We Consider a Super Future, 1970
FF 14 - Show Your Employees How Cost-Control Helps Them, 1964
FF 15 - Simple Steps for Food Cost Control, 1960
FF 16 - Six Important Little Words, 1966
FF 17 - Slashing the Net, 1970
FF 18 - So, You Missed the Drive-in Meeting, 1968
FF 19 - So, You Missed the Kentucky Restaurant Association Convention, 1969
FF 20 - Some Problems and Pitfalls in Self-Appraisal, 1974
FF 21 - Some Questions Which I cannot Answer, 1970
FF 22 - Some Thoughts on Hotel and Restaurant Education After Forty Years of Observation, 1966
FF 23 - Sparkle in the Glasses, 1949
FF 24 - Standardizing Recipes, 1961
FF 25 - Standardized Records Are the Cook's Task Breakdown, 1966
FF 26 - Stephenson's "Total Design Award:" An All-Missouri Achievement, 1968
FF 27 - Stop Feeding the Animals, n.d.
FF 28 - A Study of the Relative Effectiveness of Two Methods for The Diffusion of Knowledge, 1962
FF 29 - Study of the Two Methods for Diffusion of Knowledge, 1962
FF 30 - Summary of Food Service: Part 1- Marketing, 1969
FF 31 - Supermarket Syndrome IV: Alternatives Possible, 1971
FF 32 - Task Unit Approach: On the Job Training, 1966-1968
FF 33 - Temperature and Sanitation, 1967
FF 34 - There is No Such Thing as a Problem Customer, 1966
FF 35 - Times and Sanitation, 1967
FF 36 - Tipping: Curse or Blessing?, 1966
FF 37 - Travel Trailers, Campers, Motor Homes... and Restaurants, 1969
FF 38 - Wanted: Training Programs with a Future, 1970
FF 39 - What Bacteria Tell Us About Overpopulation and Pollution, n.d.
FF 40 - What Do-it-yourself Work Sampling is Showing, 1966
FF 41 - What is a Restaurant Manager's Job?, 1962
FF 42 - What is Food Sanitation? 1967
FF 43 - What Makes a Good Food Service Employee?, 1962
FF 44 - What's your Part in Training?, 1970
FF 45 - When China Drops Upon the Floor...., 1950
FF 46 - When do You Need a Food Service Consultant?, 1964
FF 47 - Where do I Go From Here?, 1969
FF 48 - Whose Job is it to Train Hospital Food Employees?, 1967
FF 49 - Write Your Own Ticket, 1970
FF 50 - You are Right, Mr. President!, 1969
FF 51 - You Can't do Dishes Without Geometry!, 1954
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Copyright © Curators of the University of Missouri 1997-2004
Published by: University Archives muarchives.missouri.edu/
Originally Prepared by Shannon O'Toole: June 2004
Revised: 14 July 2021
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