Dining & Summer Conferences Annual Report 2014—2015
Our Mission
As a student-centered organization, the Dining and Summer Conferences team creates
nutritious and sustainable meals, cultivates community, and enhances the educational
experience on campus.
Our Vision
Dining and Summer Conferences will be the most successful student managed hospitality
program in North America
Services and Programs
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Residential and off-campus meal plans
Internal and external catering services
Educational food events
Thematic special dinner events
Student manager development program
In house Point to Food Safety class for Student Managers and Student Employees
Sustainability and local foods resource
Summer conference services management
Nutritional and special diet offerings
NetNutrition online nutrition program
Meals for UWSP Childcare Center
Reduced price meal vouchers for Admissions to support recruitment and retention
Overview
 Number of student employees—450—DSC continues to be the largest employer of
student employees on campus; average general student employee tenure is 1.18 years;
average student manager tenure is 1.64 years; we currently have 49 students with 2+
years of tenure; average student wage is $8.39/hour
 May Her is our longest tenured student employee with a start date of November 1, 2010
 DSC is one of the few student employers on campus that provides our own student
personnel/payroll assistance reducing the work load in the main Personnel office
 22 International student employees or 4.9%
 Student Manager statistics: 46.4% male/53.6% female, 6.0% International, 88.1%
Caucasian/11.9% non -Caucasian
 Average hours worked per week by students—11.15
 Average hours worked per week by student managers—17.5
 Total student wages—$1,379,523
 Number of classified staff and management--28
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Number of board meals used—1,198,238 (805,454 swipe trades, 392,784 board meals)
Dining plan participation rate—97.38% Fall, 98.92% Spring
Number of catered events—917
Number of catering customers—90,024
Number of weddings--9
Number of residential dining plan contracts—6,153 (3,227 fall, 2,926 spring)
Number of off-campus dining plans—822
Percentage of ‘local’ food purchases—44.92% per the most recent AASHE Star Report
$1,422,015 spent on ‘local’ WI based food purchases
Redeemed $11,813.89 in food manufacturer rebates
28 food vendors, 12 of which are ‘local’ or within a 100 mile radius
Convocation—all campus picnic
Homecoming—all campus picnic
Freshmen Welcome dinner during Welcome Week
DUC House Party food during Welcome Week
Satisfaction & Service Indicators- EBI; Meal Counts
5.4
5.32
EBI
5.2
5.22
5.00
5
5.03
5.02
4.96
4.8
4.6
4.53
4.57
4.49
4.55
4.5
4.57
4.55
4.49
4.4
4.27
4.24
4.2
4
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014
2015
Meal Count
1,400,000
1,145,023 1,167,937
1,200,000
1,000,000
1,226,238 1,199,022 1,198,238
1,010,674
855,387
800,000
600,000
400,000
200,000
0
08/09
09/10
10/11
11/12
12/13
13/14
14/15
Off Campus Meal Plans
900
783
800
700
687
693
11/12
12/13
822
600
500
365
400
300
200
421
208
100
0
08/09
09/10
10/11
13/14
14/15
Department Achievements
 Won Honorable Mention at NACUFS for Special Event—Residential Dining with
Experience Native Wisconsin.
 Won the Silver Award at NACUFS for Catered Event with Super Star Dinner in
collaboration with the NFAC
 Board of Regents catering events in October 2014 were well received
 Summer Conferences: 45 groups this summer –37 are internal groups, 8 are external, 5
groups are new; 26 athletic camps (16 overnight, 10 day camps), 4,779 participants
(4,063 residents and 715 commuters), 12,633 ‘bed nights’
 Summer Conferences managed the decline in Special Olympics participation as well as
possible; 450 few athletes participated in 2015 resulting in 2,705 fewer meals being
served, a $40,537 decline in campus revenue which includes a $19,444 decline in DSC
revenue over prior year
 Summer Conferences already has 5 camps booked for summer 2016
 Reserves stand at $492,338, with $1,699,767 in a 228 account for DeBot renovations
scheduled for 2018—2019
 Hosted over 38 special events for students at DeBot Residential Dining Center
 Increased external high-level catering business through word of mouth advertising and
new clients. Catering posted a 9.2% sales increase in external catering business
compared to prior year. Overall, catering sales increased 1.8% over prior year.
 Catering served 9 weddings
 Catering “donated” approximately $42,435 in goods/services(DAB requests, reduced
voucher pricing, goods at cost for student organizations, etc.)
 Marshall Lee oversaw the 2014 Farm Tech Days food service operations. A specialty
sandwich featuring regional products from area farmers was served.
 The “Red Vest” opened in Spring 2015 offering meal plan participants the option for
restaurant style dining in the DUC
 Josh Berg was elected Vice President of NACUFS Midwest Region and attended the
Midwest Regional Conference, Josh will also be attending the National NACUFS
Conference in July 2015
 Josh Berg, Russell Reeves and Suzette Conley attended the NACUFS National
Conference in July 2014
 Josh Berg was chosen to be the facilitator of the Leadership Institute with NACUFS
 Josh Berg was selected to attend the Food Service Planning Institute with NACUFS
 Nora Stanczyk and Calvin Winters attended the CBORD Conference.
 Becky Konkol attended the Food & Nutrition Expo
 DeBot renovation plans were approved, Architect/ Engineer selection should be
completed this year with renovation to begin May 2017
 The DSC Continuity of Operations Plan was updated
 DSC hosted the 3rd Annual Fun Run and had 237 participants. 36 volunteers assisted
with the event and Baldwin Hall won the traveling trophy for most participants
 DSC management staff was actively involved on all of the SA cross-functional teams
 Scored 5.02 on the EBI survey
 Kirsten Voss (Bakery Student Manager) was selected NACUFS Student Employee of
the Year 2015 for the Midwest region and the nation! Kirsten was honored with a
reception and cash award from NACUFS.
Goals and Priorities for Academic Year 2015—2016
 Recruitment and hiring of a new Dining and Summer Conference Director by July 2016
 Recruitment and hiring of a Residential Dining Chef to assist with food quality at all
DeBot locations and menu development for renovation
 Recruitment and hiring of a new Food Production Assistant to replace Kyle Braun
 Recruitment and hiring of a Financial Specialist Senior
 Increase external catering sales by 5% or $5,312
 Increase summer camps and conferences revenue by 5%
 Increase the participation in the ‘Green on the Go” sustainability program in the DUC
retail dining areas. Exploring other alternatives for distribution and collection of used
containers.
 Continue the progress on DeBot renovation plans with the formation of a DeBot
Continuity of Operations committee
 Implementation of budget cut reductions
 Continued participation with the various SA Functional Teams
 DSC would like to enter more submissions in the NACUFS Loyal E Horton Awards to
showcase more of our programs
 Increase number of DSC management staff participating in NACUFS Institutes and
conferences for professional development
 Summer Conferences will be working with Residential Living to simplify fee structures
and policies
 Expand offerings and services in the Food For Thought Café in the LRC
 DSC plans to send two staff members to the annual CBORD convention
 Improve EBI score in all categories
 Increase off campus plans by 5% or 41 plans
 CBORD goals by location:
o C-store: C-store application to link FSS items with Micros items to better monitor
inventory levels, Holiday Wholesale E-Receiving, Use order scheduler
o Bakery: Recipe verification, order by requisition instead of purchase so it’s just
recorded as a transfer
o DUC: Recipe verification, preparation of service menus and production sheets,
use order scheduler, get all locally prepared items in Homegrown Café and Food
For Thought Café on NetNutrition
o Upper DeBot: Menu items label verification, continue verification of recipes after
testing and menu changes
o Catering: Complete menu change, improve event sheets and invoices with new
menu offerings, continue recipe verification and linking of items for accurate
costing
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All DSC locations—conducting inventory using scanner guns
Student Employee GPA Statistics
 Fall 2014: 405 total checks: 17 students or 4.2% under 2.0, 25 students or 6.2% with
4.0
 Spring 2015: 348 total checks: 21 students or 6.0% under 2.0, 21 students or 6.0% with
4.0
 Summer 2015—98 current student employees enrolled for summer class
 Spring 2015 Student Manager Statistics:
o 10 or 10.8% had 4.0
o 26 or 28.0% had 3.5-3.99
o 32 or 34.3% had 3.0-3.49
o 21 or 22.6% had 2.5-2.99
o 3 or 3.2% had 2.0—2.49
o 1 or 1.1% had under 2.0