Administrative Services Unit Comprehensive Program Review
Hartnell Community College
Administrative Services Unit Area: Food Service
Prepared By: Joseph Reyes
Academic YearFY2013-2014:
Executive Summary
Hartnell College Food Service Department recognizes that all individuals are innately valuable to the college
and the department. The department’s goal is to provide healthy foods and snacks, at appropriate prices, as
well as clean facilities where students and staff can relax, study and visit with friends.
Strategic Goals
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Provide a comprehensive range of food services to the campus community, students, Faculty, Staff and
visitors.
Prepare and serve foods reflective of an increasingly diverse population.
Provide a healthy food source that id attractive, flavorful, nutritious, and competitively priced in order
to support and promote a supportive learning environment.
To provide a clean cafeteria that is inviting and promotes student engagement.
Stay abreast of all new food items, equipment innovations and industry standards.
Up-date menu offerings with new items on a semester bases to improve customer satisfaction.
To operate at a profit.
Tactical Plan
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Hire a creative Chef who will change the entire menu and work well with the classified staff. Market
new offerings for the operation and for catering.
Create a food service marketing plan, to increase customer traffic.
Distribute a new campus wide usage survey for the assessment of customer needs and satisfaction.
Reduce the department deficit.
Organizational Chart
Hartnell College
Food Service
Joseph Reyes
Director of Facilities, Operations &
Asset Management
Food Service
Manager
Lead Food Service
Worker
(1)
Food Service Worker
Student Worker
(3)
(1)
Legend
Classified
Confidential
Management
Consultant
Effective
July 1, 2013
Unit Responsibilities
Food Service Manager-responsibilities include:
Under the direction of the area administrator, the food service manager will create and maintain a healthy,
innovative, profitable food services operation for a community college that provides food services at two
locations. Area of operations includes food service activities at two locations, vending operations, snack bar,
and faculty dining area.
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o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
o
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o
o
Prepare menus for meals to be served in the Main Campus and Alisal Campus Cafeterias that respond
to customer needs and interest.
Plans, assigns, and supervises the work of cafeteria personnel in the preparation and servicing food.
Directs the development, testing, and implementation of food items including menus, recipes, and
ingredients.
Conducts product sampling, cost studies, and other tests of food products.
Analyzes market reports and forecast for the purpose of purchasing food and supplies.
Prepares specifications and purchases cafeteria equipment.
Prepares annual budget request, including estimates of full-and part time help.
Estimates quantities of menu items to be prepared.
Arranges and supervises proper storage of food supplies.
Obtains and maintains all required required city, county and state permits and licenses for food service
operations.
Monitors compliance with all health department, Cal/OSHA, OSHA, and District policies and
procedures.
Arranges for preparation and serving of meals for special occasions.
Supervises the cleaning of kitchen, kitchen equipment and eating utensils.
Attends state and/or required conference.
Conducts surveys of cafeteria performance and customer interest in order to improve performance and
profitability of cafeteria services.
Makes periodic campus visits for professional improvement.
Interviews and instructs new personnel in methods and procedures of tasks assigned.
Keeps records of staff attendance and hours worked.
Makes oral and written reports.
Performs other duties as required.
The above responsibilities will be carried out by the different units listed below:
Under the direction of the Manger, Food Service, performs a variety of responsible food service duties
related to cooking, baking, catering and preparation activities; organize room set-up and food preparation
for catered events and banquet services; maintain vending machine and stock with food and drinks; assure
compliance with safety and sanitation rules and regulations; train and provide work direction to assigned
staff.
Lead Food Service Worker- responsibilities include:
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o
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o
Prepare and serve food for the short order, salad bar, hot entrée stations, and banquet services;
assure compliance with safety and sanitation rules and regulations.
Clean and stock vending machines; purchase food and supplies for vending machines operation
according to established procedures; maintain related records.
Train and provide work direction to assigned staff; assist with scheduling and prioritizing work;
participate in the performance evaluations of assigned staff as assigned.
Prepare a variety of dishes according to established recipes and guidelines; maintain established
portion controls for food; prepare production records.
Participate in the organization and set-up of rooms and food preparation for catered events.
Operate and maintain a variety of kitchen equipment, including deep fryers, grills, food processors,
slicers, dish washer and cash register.
Clean and maintain food service preparation and service areas in a clean, safe and sanitary
condition.
Perform related duties as assigned.
Under the direction of the Manager, Food Services, perform a variety of food service duties related to
cooking, baking, catering and preparation activities on an assigned shift; assure compliance with safety and
sanitation rules and regulation.
o
o
o
o
o
Food Service Worker- responsibilities include:
Prepare and serve food for the short order, salad bar, sandwich, hot entrée stations and banquet
services on an assigned shift.
Clean and stock vending machines; maintain related records.
Train and provide work direction to student assistants; review the work of food service casher as
assigned.
Prepare a variety of dishes according to established recipes and guidelines; maintain established
portion controls for food; prepare production records.
Participate in the organization and set-up of rooms and food preparation for catered events.
o
o
o
Operate and maintain a variety of kitchen equipment, including deep fryers, grills, food processors,
slicers, dish washer and cash register.
Clean and maintain food service preparation and service areas in a clean, safe and sanitary
condition.
Perform related duties as assigned.
To support all food services employee. To perform the following duties of the Food Service Departmentunder the direction of the Food Service Manager and the classified food service employees, all duties
involve safe work guidelines and proper sanitation guidelines presented by the Manager prior to working.
Student Worker-responsibilities include:
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Cleaning Duties – Buss Tables, operate dishwasher, manually wash Pots, Mop areas of kitchen,
servery and dining room.
Food Service-Serve Food, Prepare food in the kitchen for salad bar, prepare food for fast food
customers, make sandwiches and wraps for sandwich station, operate fast food grill. Change
gloves after contact with raw meats.
Cashiering-Operate cash register with auditing controls. Count money before and after each shift.
Work quickly and accurately.
Storage-Put away all food and supplies with rotation of all products. Use correct lifting techniques.
Specialty Coffee Smoothie Bar-Operate the coffee and smoothie bar by following established
recipes and guidelines. Duties include set-up and closing duties.
Cell Phones- Must be turned off during working hours-absolutely no texting or head phones.
No open shoes, no visitors are allowed. Please inform friends and family of this rule.
Break every two hours for 15 minutes, use student center to take break and eat.
Enter and exit through the cashier area, lockers are only used during work periods.
Perform related duties as assigned.
Challenges/Improvement Areas
Next Steps
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o
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Hire a creative Chef who will change the entire menu and work well with the classified staff.
Market new offerings for the operation and for catering.
Create a food service marketing plan, to increase customer traffic.
Distribute a new campus wide usage survey for the assessment of customer needs and
satisfaction.
Reduce the department deficit.
Resource Requirements/Challenges:
Human Resource Needs:
Hire a creative chef who will change the entire menu and work well with the current staff.
Equipment:
The current four walk-in refrigerators compressors and related parts will need to be replaced- 31 years old, the
four deep fryers-15 years old in the fast food area, and the specialty coffee machine (at our Alisal Campus).
Opportunities/Outcome:
The college’s food service will assess the opinions of its clientele to ensure that it is providing an acceptable
level of service as measured by taste, selection and perceived healthfulness, the friendliness of the staff and
the satisfaction with the overall atmosphere.
A survey of customers will be conducted to measure the levels of satisfaction regarding the taste, selection, and
perceived healthfulness of the current offerings as well as the friendliness of the staff and overall atmosphere.
Sample Survey below
Hartnell College
Food Service customer survey
1. I use my credit/debit card at the cafe.
I use my credit/debit card at the cafe. Always
Sometimes
Rarely
Never
2. The cashiers are courteous and friendly.
The cashiers are courteous and friendly. Yes
No
Comments:
3. I enjoy the freshly cooked breakfast and lunch selections from the
grill.
I enjoy the freshly cooked breakfast and lunch selections from the grill. Strongly Agree
Agree
Disagree
Strongly Disagree
Comments:
4. I am happy with the sandwich line offerings.
I am happy with the sandwich line offerings. Yes
No
Comments:
5. The selection available in the "Mexican food line" is satisfactory.
The selection available in the "Mexican food line" is satisfactory. Yes
No
Comments:
6. I enjoy the salads that are offered.
I enjoy the salads that are offered. Yes
No
Comments:
7. I like the idea of "daily specials" being offered.
I like the idea of "daily specials" being offered. Yes
No
Comments:
8. I like the "grab & go" food that is available.
I like the "grab & go" food that is available. Yes
No
Comments:
9. I feel there could be a wider selection of items in the cafe.
I feel there could be a wider selection of items in the cafe. Yes
No
Comments:
10. I feel the food served in the cafe is satisfactory.
I feel the food served in the cafe is satisfactory. Strongly Agree
Agree
Disagree
Strongly Disagree
11. The service is quick and friendly.
The service is quick and friendly. Yes
No
12. The cafe is clean and sanitary.
The cafe is clean and sanitary. Agree
Disagree
Comments:
Staffing (Full and
Part Time)
2013-2014 Cafeteria Staff
Program
Staffing
DIST%
WOR
LOAD
TOTAL
%
FTE
10
100.00
50.00
100.00
0.500
Food Service Worker
10
100.00
83.33
100.00
0.833
Cabrera, Guadalupe
Food Service Worker
10
100.00
45.00
100.00
0.450
52-230-00-000000-52350
Cortez, Yanira
Student Worker I
10
100.00
50.00
100.00
0.500
52-230-00-000000-52125
Enriquez, Lucia
Food Service Worker
10
100.00
83.33
100.00
0.833
52-230-00-000000-52125
Flores, Gloria
Food Service Lead Worker
11
100.00
91.60
100.00
0.916
52-230-00-000000-52350
Nguyen, Truc
Student Worker I
10
100.00
50.00
100.00
0.500
52-230-00-000000-52350
Puentes, Eduardo
Student Worker I
10
FUND ORG ACCOUNT
NAME
TITLE
52-230-00-000000-52350
Alcantar, Jessica
Student Worker I
52-230-00-000000-52125
Arroyo, Margarita
52-230-00-000000-52125
MONT
HS
100.00
50.00
100.00
0.500
52-230-00-000000-52350
Valentin, Patricia
Student Worker I
10
100.00
50.00
100.00
0.500
52-230-00-000000-52130
Vacant
Manager, Food Service
11
100.00
91.00
100.00
0.910
Annual Budget
Cafeteria Program Review
2013-2014
Operating Information
Tittle
Expenditures
2013
Program
Manager
$ 75,196.00
13%
L-39
$ 99,849.00
17%
Student Workers
$ 48,500.00
8%
Services
$
6,300.00
1%
Supplies
$ 24,000.00
4%
Food
$ 325,000.00
55%
Equipment
$ 10,000.00
2%
Total
$
588,845.00
100%
2013
College
Cafeteria Budget Expenditures
Equipment
2%
Manager
13%
L-39
17%
Food
55%
Student
Workers
8%
The new Food Service Manger will evaluate staff and make recommendation for professional development.
Area Needs Assessment – Professional Development Needs
Annual Cost
List Professional Development Needs for Next Academic Year
1.
Reason:
2.
Reason:
3.
Reason:
Cost
per
item
Total
Number
Requested
Cost of
Request