Assessment and Transformation
Dining Services Program Review Yearly Update Report
Silvia Vader
2008
Description of Dining Services Program
The department mission is to provide a quality dining experience with nutritional food choices and
to provide on-campus student employment opportunities with flexible work schedules.
Department goals include the following:
•
•
•
•
Provide a variety healthy choice of hot and cold foods
Provide an eatery with a safe and comfortable environment
Provide quality catering services
Offer flexible work schedules so students can earn while achieving academic goals
Dining Services supports the advancement of the college’s strategic plan by providing 50 or
more on-campus jobs each semester assisting student’s financial requirements of their education
goals.
Training in Food Preparation and Presentation
• Students learn food preparation and safe handling techniques
• Students learn the importance of food presentation and service
• The training students receive at Dining Services provides them with the skills to maintain
a cash flow during their academic experience
Catering
• Food is an important component of campus life. Dining Services will cater small venues
serving coffee, fruits and breads, to full sit-down meals for major events such as
convocation and athletic award ceremonies.
The past year Dining Services transferred from contracted services to campus operations. The
first year had the normal ups and downs of a first year operation. The collaboration of HR and
the Business Office helped immensely with the logistics of the transfer.
A. Outcomes Assessment Plan Report
Outcome
Increase
customer
satisfaction
and service
with dining
Assessment
Method
(Indicate the
assessment
methodology to
be used, or was
used, such as
focus group or
exit interview.)
To Whom?
By Whom?
Administered
Paper survey
Available to
students, staff
and faculty
Paper survey
By Dining
Services staff
Fall 2007
When?
Use of
Results
Assessment
Status/
Findings
(Indicate when
the data will be
available for
analysis or the
result of the
analysis. In the
next year,
indicate the
results of a
second
assessment
cycle
Transformations
(Indicate what
transformations
were
implemented as a
result of
assessments.)
Intended
Follow-up
Identify what
is meeting
students, staff
and faculty
dining needs
Compilation of
the Fall 2007
survey indicates
the following
ratings:
Analysis of Fall
2007 survey will
result in changes
to available food
options.
Identify areas
of concern
26% excellent
38% good
25% fain
11% poor
Ascertain the
logistics of
opening earlier
for breakfast.
Use as a
basis when
selecting new
menu items,
prioritizing
hours of
operations
and staff
training.
B. Department Goals Report
College Strategic
Plan Goal
Department Goal
FY2007-08
Action
Plan
Provide quality
Dining Services to
support student
learning within
budget limitations
Increase cash register
accuracy
Use the
survey as
an
indication
of food
trends and
dining
needs of
students,
staff and
faculty
Completed
In Progress
Research
inventory
systems
available
Completed
In Progress
Evaluate
catering
options
and tailor
to the
requesting
department
needs
within
budget
constraints
Completed
In Progress
Add
special
order
items to
the menu
such as
whole
pizzas to
go and
party
hoagies
Completed
In Progress
Installation
of security
cameras
Completed
In Progress
Inventory tracking
system
Increase staff efficiency
Develop employee
handbook outlining
operational procedures
and expectations
Food safety
Increased security
Status of each action item
Collaboration
Partners
Business Office
Resources
Needed /
Reallocated
Staff
Staff Time
Residential Life
New Money
Reallocated $
Major food
Suppliers
Space
Equipment
Other:
Express Personnel
Food Handling
Training Program
Human Resources
Inventory
Tracking System
Floor Supervisor
C. Improvements or Rationale for Action: (Provide a brief summary of the major
accomplishments and achievements of your department during the past year. Comment on the
whether your facilities, budget, equipment, and staffing are adequate based on the services
provided and the number of students served. Discuss what your operations, staffing and
facilities needs may be in the next three years.)
During the first year of operations, Dining Services has met the challenge of converting
from a contracted operation. The uniqueness of dining services employees has created a
need for an employee handbook geared toward the food industry. Safe food handling and
serving techniques are not skills most employees know when starting at Dining Services.
The Dining Services manager needs to stay current with technology and the rules
governing the hiring, retention and evaluation of employees. This can be achieved by
attending seminars and training updates. Attending a national food industry conference,
the manager can keep current with trends and the logistics of running a college dining
service, which is very similar to a convenience store.
Balancing quality of food items with per-serving cost is always a challenge.
The annual buying trip is an opportunity to buy on a larger scale with deliveries as
needed. This reduces the per-serving cost.
Challenges:
The manager must provide constant hands-on training of contract and student workers.
Dealing with trainees without a supervisor is creating a backlog of unfinished
administrative tasks.
A recent survey of students, staff and faculty provided the following results:
41% thought the selection of available food was good to excellent
66% thought the selection of general merchandise was good to excellent
50% thought the Dining Services hours of operation was good to excellent
89% thought the courtesy and helpfulness of cashiers was good to excellent
61% thought the quality of food was good to excellent
89% thought the courtesy and helpfulness of servers was good to excellent
In order to keep shrinkage at a minimum, Dining Services needs to install an inventory
tracking system. An inventory system tied to the point of sale cash registers will reduce
pricing errors and will be able to track the purchase and sales of each inventory item by
count, cost and margin.
Section IV Cost Effectiveness
Historical Financial Data is not available from the National Association of Convenience
Stores – NACS
The following is from the most recently published statistics:
As a Percentage of Sales
Cost of Goods Sold 75.9%
Gross Profit 12.1%
Labor 3.9%
Store Expenses 5.5%
Operating Profit 2.6%
Capital/Equipment Needs
New facility in progress
Inventory tracking system
Vice President’s Recommendation
Comments:
______________________________________________________ _____/_____/_____
Vice President’s Signature
Date
Program Review Committee Comments
Comments:
__________________________________________________
Co-Chair of the PRC
_____/_____/_____
Date
Institutional Effectiveness Committee’s Comments
Comments:
______________________________________________________ _____/_____/_____
Chair,
Institutional Effectiveness Committee
Date