Residential Dining Services. Program Review

Transcription

1 Residential Dining Services Program Review

2 Mission Statement To develop and successfully operate a variety of innovative dining venues exceeding our customers expectations for quality, service, and value. Department Goal To be one of the top 10 dining programs in the nation.

3 Department Overview Dining service locations within the residential area of campus Allison Café Braiden Corbett Marketplace Durrell Durrell Express Parmelee Ram s Horn Ram s Horn Express Recreation Center Smoothie Bar Sports Grill Four Late Night Operations On-Campus Bakery Central Food Storeroom Revenue: $23 Million Up to 20,000 Meals Served Daily 2.5 Million meals were served in fiscal year 2011 (up 22.95% from FY10)

4 History Present

5 Program/Services A Decade of Change Serving lines were converted from self service to served Meal hours extended and late-night operations added Introduced RamCash (formerly convenience dollars) Opening of convenience/express stores Allison Dining Center converted to Spoons Consolidation of Facilities (closure of Ellis, Newsom, Edwards and Ingersoll) Renovation of cafeterias to dining centers

6 Renovations DEX Corbett/Parmelee Allison Café Ram s Horn Braiden

7 Awards & Recognition 2009 Facility Design Project of the Year Foodservice Equipment & Supplies Magazine 2011 Facility Design Project of the Year Foodservice Equipment & Supplies Magazine

8 Programs/Services Table card program introduced Employment testing implemented (WorkSteps) New Uniforms and slip resistant shoes provided to employees Registered Dietitian Individual Counseling Dine with the Dietitian Eat Well, Live Well, Be Well Vegan and Vegetarian Groups Nutrition Kiosks Menu Management System Easy Access to Nutrition Calculator Chef Series added 30+ Special Events held each year ACE and PACE programs initiated (Poudre High School Students earn credits and learn marketable skills by working in Dining Services)

9 Programs/Services Catering / Special Events Preview (~7,000 served) President s Fall Address Bridges to the Future Ram Welcome Picnics Homecoming Picnic Summer Kick-off Graduations Award Receptions Summer Conferences 25,000 participants/summer Revenue exceeds $1.3 Million

10 Sustainability Efforts 100% Green Power (Electrical) Pulpers/Compost Food Waste 28% Local Procurement Purchase Direct / Fair Trade Coffees Recycled Cooking Oil Compostable To-Go Containers Plastic and Polystyrene Removed Trayless BPA Free Water Bottles Thermal Plant Swamp Cooling Optical Hood Sensors

11 NACUFS Survey Results In general, how satisfied or dissatisfied are you with the dining services provided by your college/university? Mean Mean Mean Mean Mean Colorado State University National Average

12 Program Review Rick Johnson, Vice President, Duke University (formerly Executive Director of Housing & Dining Services at Virginia Tech University) Spent three days on campus Met with HDS executives, dining center managers and employees Reviewed menus and meal plans Observed operations production methods Surveyed data and student comments

13 Recommendations Consider developing a Premium Grill Allow Dining Services to serve upscale, gourmet menu items within the confines of an all you care to eat dining plan. Students use RamCash to pay for upscale items. Develop a separate Norovirus Protocol Current HACCP plan is very good and more comprehensive than most universities. The Cruise Ship Virus is so prevalent and so easily contracted that a separate protocol would enhance food safety. Tell your story Create an Awards Wall in a very public place in each dining center. Hold an event for campus tour guides and orientation leaders and use the event to let the guides know of Dining Service highlights and talking points.

14 Recommendations Student Affairs needs to take into account the dining staff availability when planning events. Create a series of parallel events for dining employees to improve morale. Request Human Resources to offer university training classes onsite within the dining facilities allowing dining employees to attend. The university should take a leadership role in attempting to change the state HR system, even if it requires legislation. Target two or three more egregious regulations initially (i.e., Change the six month employee rule to number of hours per year style). Due to budget shortfalls, the climate may be right to change inefficient regulations. Work with other Colorado universities to push for change.

15 Findings CSU is already in the upper echelon of university dining programs. The Ram s Horn Dining Center is one of the finest dining facilities in the nation. CSU Dining Services is one of the nation s leaders in sustainability. Dining Services mission is well aligned with the mission of Colorado State University. CSU has displayed the leadership and vision by closing individual dining facilities and consolidating those services into new and more efficient buildings.

16 Thank You! Deon Lategan Director of Residential Dining Services Colorado State University Fort Collins, Colorado (970)