{
  "id": "R44600",
  "type": "CRS Report",
  "typeId": "REPORTS",
  "number": "R44600",
  "active": true,
  "source": "EveryCRSReport.com",
  "versions": [
    {
      "source": "EveryCRSReport.com",
      "id": 455239,
      "date": "2016-08-23",
      "retrieved": "2016-11-28T21:43:54.851356",
      "title": "History of House and Senate Restaurants: Context for Current Operations and Issues",
      "summary": "The restaurants, cafeterias, and carry-out facilities operated by the House of Representatives and the Senate serve Members of Congress, congressional employees, constituents, and other visitors to the Capitol or congressional office buildings on a daily basis. Although their services may seem similar, food operations are separately administered and managed for the House, for the Senate, and for the Capitol Visitor Center (CVC). The House and Senate restaurant systems have operated continually since they were first created in the early 1800s, reflecting the necessary role they fulfill as congressional support services. Providing efficient and convenient food service has been a priority for the House and Senate restaurant systems, as it helps facilitate legislative and representational work. \nThis report provides historical background on the House and Senate restaurant systems, addressing major changes in facilities, management, and oversight. Information and issues for Congress related to the present operations of the House and Senate restaurants is available in CRS Report R44601, House and Senate Restaurants: Current Operations and Issues for Congress, by Sarah J. Eckman. Although the particular entities involved have changed, the general operational pattern for the House and Senate restaurants has remained similar for both chambers over time. Typically, day-to-day activities are overseen by a restaurant manager; key administrative decisions have been made by a designated Member of Congress, congressional officer, or committee; and a House or Senate committee oversees the overall restaurant system for the respective chamber. \nRunning the House and Senate dining systems is different from running other large institutional dining systems in some ways because the congressional restaurants must operate within the Capitol complex and in conjunction with other congressional offices, like the Architect of the Capitol (AOC) and committees in each chamber. Historical information about the House and Senate restaurants can provide useful, institution-specific context for current restaurant oversight and administration, especially since many of the challenges the House and Senate restaurants face today are similar to those they have faced in the past. \nSome of the ongoing concerns related to the House and Senate dining systems include restaurant finances, facilities, food services provided, and employee wages and benefits. For many years, the House and Senate operated their own restaurants, but today, both chambers use private contractors to provide dining services and retain a formal role in restaurant oversight. During the twentieth century, Members and others periodically debated whether congressional operation or private management would better meet the needs of restaurant customers, employees, and congressional administrators. These discussions often revealed how management choices could affect operating costs, services provided, oversight and accountability, and other important elements of the restaurants\u2019 operations.",
      "type": "CRS Report",
      "typeId": "REPORTS",
      "active": true,
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          "encoding": "utf-8",
          "url": "http://www.crs.gov/Reports/R44600",
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          "filename": "files/20160823_R44600_8a74f2bc5714b1ba9412a0d274957aa19bde6ed2.html",
          "images": null
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          "url": "http://www.crs.gov/Reports/pdf/R44600",
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      ],
      "topics": []
    }
  ],
  "topics": [
    "American Law"
  ]
}