College Council
December 2, 2008
Attendance: Ryan Packard, Chris Wiederhold, Betty Williams, Nadine Assaffat, Jan Stephenson, Dan
Taker, Rodolfo Franco, Jasmine Tolle, Quyhn Ho, Jack Bautsch (staff). Presenters: Tom Griffith, Kendall
Harris. Observers: David Bittenbender
Budget Update: At President’s LaFayette’s request, Tom Griffith (who is assuming some financial
responsibilities during Alan Ward’s temporary assignment at district office) presented a budget update
to the council. (A conflicting meeting prevented President LaFayette from attending personally.) The
information presented at the council will also be presented at the all-college meeting on December 3.
The council is being briefed in the interest of maximizing communication.
The governor’s office is asking state agencies for significant budget cuts in the current and upcoming
biennium. By July 1, the college needs to return to the state $875K of its current-year budget, or about
4-5% of our state allocation. Then, beginning July 1 we need to reduce another 15-20% of the 2009-11
budget. The final amount of reduction is still somewhat unclear as the state waits updated budget
projections due out after the first of the year. In making these reductions, the Executive Team has
adopted two fundamental guidelines: (1) minimize impact on employees and (2) minimize impact on
students. Even so, with the magnitude of the cuts involved, there is no way to avoid impacting people.
At the all-college meeting, it is expected that the president will invite ideas from across the campus as
happened a few years ago when the college was facing an earlier budget deficit. As the process moves
forward of deciding how the reductions will be mad, the College Council will play an important role in
responding to ideas that come from the Budget Planning Team and/or Executive Team, and in bringing
its own ideas forward and those of its constituencies. The value of the College Council is that it brings a
college-wide perspective and can help ensure that ideas and proposals are viewed from multiple
vantage points.
In the question and answer segment that followed these opening remarks, Griffith made the following
points:
 Which areas will feel the most impact? All areas will be impacted. We will almost certainly offer
fewer classes, with fewer part-time instructors and with more students per class.
 What criteria have been developed to guide the process? These two: (1) minimize impact on
students and (2) minimize impact on employees.
 How much is 20% of our budget? We’re planning on $3.5 million per year for the 2009-11 biennium.
 What is the timeline for making decisions for this year? We don’t have a definite date because we
are getting updates all the time.
 When do you want college input? Probably no later than February so that there is ample for dialog
and consideration.
1



Will the deepest cuts for this year come in spring quarter? We have already identified about $600K
of the required $875 reduction for this year. We are looking at carry-forward funds from last year,
vacant positions, lapsed salaries and curtailed travel. Instruction will be looking closely at lowenrolled classes in both winter and spring quarters. Any layoffs will be for next year.
What is the state policy about our contingency fund? Honest, I do not know. I do know that the
state has asked us to report any balances in various funds. This has caused some concern because in
the past the state has used that information to reduce allocations. I hope the state leaves the
reserve so we can buffer the impact of the cuts.
If we have recommendations, where do we take them? Either to the College Council or to the
Budget Planning Team.
Food Services: Kendall Harris, Director of Business Enterprises, was present at the council’s request to
discuss the state of food services on campus. The topic arose from discussions at the previous council
meeting. Harris began by providing some historical information. Food services used to be part of an
instructional culinary arts program. When that program was moved to Seattle Central, North was left
with an autonomous service to provide food. Two summers ago (Summer 2007) some major changes
occurred when the culinary arts area was remodeled to accommodate Work Source’s move to campus,
long-time chef John Rost retired to be replaced by Shannon Jepson, and the espresso lounge area was
created. Food services opened in fall 2007 with three venues: the cafeteria (with abbreviated food
offerings, the Munch Mart, and the espresso lounge and a new manager.
By the end of the 2007-08 year, the operation had accumulated an annual deficit of $200K. (North is not
unique in this regard. Of all the local colleges polled, Renton Technical College is the only one not losing
money on its food service operations) Both the cafeteria and the Munch Mart were in deficit positions;
the espresso lounge was the only profitable operation. In Summer 2008, when the employee within the
Munch Mart retired, it was decide to renovate that area to accommodate vending machines only. It
immediately became profitable.
In the current year (2008-09), the espresso lounge has risen in popularity. Food services revenue base is
17-18% higher this year than last, due to the profitability of the espresso lounge and the new vending
area. When Shannon Jepson resigned in fall quarter, his position was not filled. Two employees--the
chief cook and the fiscal agent—have done an outstanding job in managing the operation such that
there is much better information and control over the supply change, inventory, what is selling, what is
not selling, etc. Harris reported that the college has a better “handle of things” now than ever before.
The dilemma that the college faces is this: we must provide students food, but we also have to solve the
deficit situation. The goal is to break even. To assist us, the college contracted with Sodexo to provide
us consultation on the operation. (Note: While Sodexo provides food services, our contract with them
was for an evaluation of how we are doing and for ideas on what we could do to increase effectiveness
and efficiency.) Earlier this fall they conducted a survey and several focus groups asking about the
pluses and minuses of current food services and recommendations for improvement. Their report is
2
expected should arrive any day now. From Harris’ conversations with the consultants, the report is
expected to contain helpful suggestions.
In the question and answer segment that followed these remarks, Harris made the following points:
 Many of our food services workers are students: WorkFirst, WorkSource, or work-study students.
Hiring them is very economical.
 Could “theme nights” in the cafeteria help the situation? Yes, they could. They are a good idea.
The effort and labor to organize and market there is where we would need help. Food services can
do the menu, but others are needed to help promote the events.
 How large is the deficit in food services? About $400K.
 With whom did Sodexo conduct focus groups? They talked to three or four student groups,
classified and exempt staff, the Executive Team, faculty groups, and food service staff. There were
open-ended questions about likes/dislikes and also questions about how much you spend each day,
per meal, etc. There was an on-line survey as well. One of the ideas that they suggested was to
make the student ID card a cash-card as well. Students reportedly responded very favorably to that
idea.
 Has the introduction of credit cards helped sales in food services? Yes, tremendously!
 Could we out-source food services? Yes, we could do that, but would have to work through
negotiated contract issues first. But, do we want to do that? If we contract, the facility is turned
over the contractor. Catering costs would go up, and food services costs may well go up, too. It may
help with our fiscal challenge, but would the service be better? That’s the question we would have
to answer before going in that direction.
Approval of minutes: The minutes from the October 21, 2008 and November 18, 2008 council meetings
were approved without modification.
Moving Ahead: Ryan indicated he would talk to the Budget Planning Team to make sure it is clear how
College Council can provide its input into that group’s deliberations. A short discussion ensued about
the pros and cons of various taxing options the state might consider to address the deficit.
Adjournment: The meeting adjourned at 4:20
Minutes by Jack Bautsch
3