University Dining Service
Newsletter
October & November 2012
Welcome Back Great American Cookout a Success
On Tuesday, September 11, 2012, University Dining Service held the 28th Annual “Great American
Cookout”. Students enjoyed a great meal and got to know their neighbors. This event is offered to enhance
“community” on the campus and introduce students to campus leaders. Students were served by and got to
visit with top administrators, including the Chancellor, Provost, Vice Chancellor, Deans, Directors and more.
This year we had twenty two administrators participate.
In addition, University Dining Service provided several lawn games to play and music to compliment the
event and activities. University Recreation was also on hand to share all the club, fitness, intramural and
Stout Adventure opportunities with students. The weather was warm and sunny for this event. A total of
1272 customers were served.
The menu included grilled quarter pound burgers, chicken breast fillets, Boca burgers, pasta salad, potato
salad, veggies & dip, mint brownies, chocolate chip cookies, and more. This year we again offered locally
grown corn on the cob, due to its overwhelming popularity.
Cost for students living in the residence halls was normal price $2.50!!
Great American Cookout photos posted on Dining Facebook and Dining Web.
Thanksgiving Feast
Commons and North Point Dining will offer the annual Thanksgiving Feast on Tuesday, November 13,
2012. This special meal always receives the highest ratings, so you won’t want to miss it.
The menu features all the traditional foods of this American Holiday: Roast Turkey Breast, Carved Spiced
Applesauce Pork Loin, Mushroom Stroganoff Casserole , Mashed Potatoes and Gravy, Bread Dressing,
Sweet Corn, Snicker Salad, Fresh Veggies with Dip, Jellied Cranberries, Dinner Rolls, Cherry Crisp,
Pumpkin Pie, Ice Cream and Hot Mulled Apple Cider.
This special meal always receives the highest ratings, so you won’t want to miss it.
Prices: Baseline $2.50, Flexline $6.45, Cash $7.60 and Block Plan 1 meal.
Customer Satisfaction Benchmarking Survey
Shortly after October 26, 2012, University Dining Service will have a Customer Satisfaction Benchmarking
survey administered in each of the dining operations on campus. This valuable survey opportunity is made
available by the National Association of College and University Food Services (NACUFS). NACUFS
coordinates this with Industry Insights, an independent research firm. Each university pays for participation.
Results from the survey are then benchmarked against national averages. The benchmarks are for all of
dining service and for individual types of operations on the campus. UW-Stout has participated in this
survey for the past nine years and can, therefore, also compare consecutive year ratings in various operations.
These surveys will be administered to customers in the units of during normal hours of operation. The
operations being done this year and category of comparison are:
Location
Commons Dining Hall
North Point Dining Hall
Northern Express
Commons Mini Mart
Harvey & Library Carts
Fireside Café
Skylight Market
HC2 Jarvis Express
Industry Comparison Category
Cafeteria
Cafeteria
Convenience Store
Convenience Store
Express Units
Marketplace
Food Court
Express Units
The incentive for completing a survey will be a “king size” candy choice.
October
03 Kim Hintzman, Baker
06 Donna Zerbian, Service Lead
23 Kathy Matthews, Cook
25 Melissa Eierman, Dietitian
05
November
Jan Rasmussen, Administrative Assistant /Student Employee Coordinator
19 Darlene Frey, Administrative Assistant /Accounts Payable
23 Ann Thies, Director
23 Shawn Shafer, Service Lead
30 Rod McRae, Catering Manager
Pizza & Wing Party – Celebrating “The World of Sports”
The Pizza & Wing party
will be held on Tuesday
October 16, 2012, from
4:00 p.m. – 7:30 p.m. at
Commons & North Point
Dining. Decorations and
music will reflect America’s
most popular competitive
sports. Blaze, the UWStout Blue Devil mascot,
will make a surprise visit to
each location. Be ready to
snap a photo on your phone!
The menu includes AllYou-Can- Eat: Pepperoni,
Sausage and Cheese Pizza,
Chicken Wings w/Variety
of Dipping Sauces, (Sweet
Chili, Bleu Cheese, Ranch,
Frank’s Red Hot,
Szechwan, Teriyaki, Sweet
Baby Ray’s BBQ, and
Sweet & Sour), Spicy Cross
Trax Fries, Full Salad Bar,
S’More Bars, A Build Your
Own Sundae Bar -Ice
Cream & Candy Toppings,
and Root Beer, on Tap!
Please note that continuous
service between 2:00 p.m.
and 4:00 p.m. will be
modified to allow for set-up
for this special event in each
dining hall. We will close
from 3:30 p.m. – 4:00 p.m.
at North Point and 3:00 p.m. – 4:00 p.m.at Commons. Both the Commons Mini Mart and Northern Express
will be open during this time.
Prices: Baseline $2.50, Flexline $6.80, Cash $8.00, Block Plan 1 meal
Oktoberfest Buffet
University Dining Service is offering an Oktoberfest buffet on Tuesday, October 23, 2012 from 11:00 a.m. –
1:00 p.m. in the Great Hall of the Student Center.
The menu includes: : Slow Roasted Pork w/Sauerkraut, Sauerbraten Meatballs, Kielbasa on bed of Buttered
Noodles, Mashed Potatoes with Beef Gravy, Green Beans, German Potato Salad, Waldorf Salad, Chefs
Tossed Salad with Italian Dressing, Vienna Bread & Butter, Apple Strudel, Black Forest Cake, Coffee, Milk
and Hot Mulled Cider.
Tickets are $8.95/person in advance and $9.95/person the day of event. For tickets and information, please
call x1482 or stop in Room 224 in the Memorial Student Center to get tickets or go to“Shoppes @ Stout”.
This is easily accessed from the UDS home page: www.uwstout.edu/dining
Sample Bar Weekly – Give us Feedback!!
Every Tuesday at Price Commons and North Point Dining, we offer samples of new recipes or products and
ask for our customer’s feedback. Take a minute each of these Tuesdays in October to try the sample and tell
us what you think. Your opinion counts!
October 2
Pork and Hominy Soup
October 9
Hot Veggie Chapatti Wrap
October 16
Pizza & Wing Special Meal – No Sample
October 23
Beer Spice Cake
October 30
Supreme Chicken Nachos
November 6 Black Pearl Medley Taj Salad
November 13 Thanksgiving Feast– no sample
November 20 Closed for Holiday – no sample
November 27 Lemon & White Chocolate Cookies
Personnel Updates –Focus on Hiring
Ken Sebranek a professional baker and longtime employee of University Dining Service, has left UDS to
enjoy full retirement. Ken returned after retirement to work part-time as an Limited Term Employee (LTE)
assisting in storeroom and transport duties. David Young has joined UDS as the replacement LTE and was
able to learn the ropes from Ken. Thanks for all your years of service Ken. Relax and enjoy your retirement.
Welcome David.
Kelly Rihn has joined UDS as a Foodservice Assistant 4 in the Commons. Kelly is a Service Lead and has
primary responsibilities for the ware washing areas as well as assistance in the front of the house service
areas. Kelly has an educational and work background in the culinary field. She attended Le Cordon Bleu in
Minnesota with a focus on rotisserie and baking. She has trained on the job and worked as a pastry chef.
Maybe she’ll bring baked goodies to the next Commons potluck. We welcome Kelly to UDS. Stop in and
introduce yourself to her.
Krista Loyas left North Point, as Cook 2, and recruitment for that vacancy is underway with a targeted hire to
be made by the first week or two of November. The recruitment is being coupled with the Student Center
Cook 2 vacancy with the register of names coming from the September 8, 2012 test. Bob Baxter, who
worked briefly in the spring at the Commons, has been filling in at North Point during first semester this
year. Interviews will be conducted by Maria Butkowski and David Leach.
The North Point dinner and late night Service Lead vacancy, a Food Service Assistant 4 position, is also
being interviewed for during October with names from the September 8, 2012 test. As you may know,
Jimmy Kulidge, a past Student Manager is covering this vacancy as an LTE. Interviews will be conducted
by Brian Kalscheuer and Lisa Miller. It is hoped to have a selection made in the first weeks of November.
The remaining vacancy in UDS is for the Office Manager at Student Center Dining, an Operations Program
Associate position, now being covered by LTE Siri Bell. There is a current register for interviewees and
interviews are planned to be completed during the month of October by Justin Krahn and Rod McRae.
Student Manager Interviews will be conducted in October for positions in all three facilities. Service Leads
and Student Managers comprise the interview team. We received a total of 12 applications.
1974
October
Jan Rasmussen, Administrative Assistant/Student Employee Coordinator
1982 Ann Thies, Director
2001 Diane Ternes, Cook
2007
November
Melissa Eierman, Dietitian
Board of Regents – Top Notch Performance by University Catering
The University recently was host to the Board of Regents October 4 and 5, 2012. The Board of Regents is
the policy making body for the entire UW-System. The last visit to the UW-Stout campus was in 2007.
There were many key leaders in the State of Wisconsin here, along with the board. The meetings were open
to the public and streamed on the internet. The campus was able to showcase many areas, including
academic departments, the residence hall renewal plan, improved business processes, work with business and
industry, and new advanced degree programs.
This high profile event included a heavy schedule of catering, both on the campus and off the campus. The
hosting started with an upscale hors d’oeuvre dinner at Chancellor Sorensen’s residence. Some of the menu
highlights were Gazpacho Shrimp Shooters; Mini Beef Wellingtons; Tuscan, Asiago Beef, and Sweet Sour
Pork Canapés, Wild Mushroom Tarts; Garden Pizza; Key Lime & Lemon Meringue Tarts; Chocolate
Fantasy Bars and Flaming Coffee. The Flaming Coffee was a very popular showcase addition to the event.
Service and culinary skills showcased at this event received rave reviews.
Then on Thursday, there was scattered all day service of refreshments throughout the campus as well as
buffet breakfast and lunch for the group and related attendees. The Dining team partnered with the Event
Services area to create spectacular set-ups and accents to each individual service area and meal.
The highlight of the day was the evening gala for which a partnership with the Hospitality & Tourism
Department allowed a showcasing of academic culinary and service skills as well as UDS culinary and
service skills. The room was a magnificent testament to the many new enhancements to technology and
catering equipment that welcomes groups to the remodeled Student Center. Look for photos on line.
The evening started with a wine and food pairing session lead by Peter D’Souza. Five wines and
complimentary foods were showcased for the part of the event. This was followed by an upscale buffet of
foods prepared by UDS, featuring: Artichoke, Sundried Tomato and Kalamata Olive Crostini; Rice Paper
Spring Rolls with Spicy Peanut Sauce; Smoked Salman w/Basil Pesto; Slow Roasted Chicken & Pistachio
Mousse Roulade; Seared Venison Medallions w/Cabernet and Port Wine Demi-glace; New York Strip with
Portabella & Shiitake Mushroom Ragout. Desserts were prepared and beautifully plated by Phil McGuirk
and consisted of a Chocolate Raspberry Tort and a Zebra Tort. Several dessert Cognacs were also offered
along with a coffee bar.
Student participating from UDS as well as the Hospitality program did an outstanding job and many of them
learned a great deal from the experience. The UDS team orchestrated the preparation, plating, set-up and
service flawlessly. The Gala was truly a Top Notch Event and testament to the UDS theme this year –
“Colorful Team – Dining Rocks”. Kudos to all involved with special recognition to Justin Krahn, Chef
David Leach, Rod McRae, Dani Tuschl, Jason Horzewski of UDS.
Friday services to the group included a breakfast buffet with a cook-to-order omelet station in the Crystal
Ballrooms prior to the Board’s final meeting.
University Dining Service Newsletter
A UDS Publication
October/November 2012
Articles should be submitted to Jim Selz
Not an official document
For information only
Not printed at tax payer expense