Assessment Report 2011

-Who We Are-

Mission:

As a student-centered organization, the Dining Services team supports the University by creating quality dining experiences, cultivating community and enhancing the educational experience on campus.

Guiding Principles:

Create a collaborative work environment that educates and engages our student employees.

Integrate sustainability initiatives that support the environmental mission of the University.

Prepare enticing food and menus that feed our culinary senses.

Share our knowledge of food trends and nutrition.

Commit to excellence, integrity, quality and value.

Create lasting relationships.

Facts & Figures

DOB: June 1, 2009

425 student staff, 36 full-time

65 student managers

2.0 GPA requirement

$8.50-$9.05/hour, shift meals

Bonus program > survey results

3000 Res. Dining Plans/semester

$8 million dollar budget

Facts & Figures continued

$3 million in food purchases

1.2 million meals served per year

$1.2 million in student wages

Catering 600 events, 70k guests

Off-campus plans, $120k increase

2050 recipes, 4000 ingredients

Membership: NACUFS & NRA

Dining plan cost $1161/semester

Overall Meal Participation

409133

446254

499387511287

567481

0

100000

200000

300000

400000

500000

600000

F08 S09 F09 S10 F10

Raw Dining Plan Meal Counts

Sustainability Initiatives

Hobart dish machine & pulper Eliminated bottled water Recycling & composting Eco-products to go packaging Meatless Mondays Oil recovery Tray-free dining at DeBot >>

Outcome – reduction of food waste at DeBot by 1.5 ounces per meal per student as measured by food waste audits. 3.5>2.0 ounces/20 tons

Community Outreach

Bike to Barn to Plate (B2B2P) -annual charity ride to local farms to raise funds to purchase CSA shares for Operation Bootstrap and The Lincoln Center. In 2010 -raised $2200. 2011 Goal - $4000 and 125 riders.

Local Food Fair at SPASH 2010 and 2011 – Nourishing Communities and the Land.

B2B2P - 2010

Local Foods:To Develop & Expand Program to 30% of Purchases

Local - produced or grown within 100 miles, Regional 250 miles

Partners: Emy J‟s Café, EarthcrustBakery, Malek Family Farm, Heath Farms, Portesi Pizza, SondayProduce, Big Apple, GEM Uniforms, Atomic Joe‟s Coffee, BrakebushChicken, Abbotsford Farm, Red Barn Dairy, Whitefeather Organics, and Central Rivers Farmshed.

$650k/$3000k = 22%

Special Events:To create a monthly schedule of theme dinners and

celebrations that cultivate community

Fall Harvest Dinner, Oktoberfest, Mexican Fiesta, Korean, Regional BBQ, Mediterranean, Feast of the Seven Fishes, Brazilian, A Dinner to Remember, Meatless Monday, Chinese New Year, Iron Chef Point, Finals Frenzy-Chocolate Madness, Cinco de Mayo, St. Pattie‟s Day, Mardi Gras, Baseball Opening Day

Iron Chef Point 2010

A Dinner to Remember

EducationTo Create Culinary Learning Programs

Focus on Food Series: Heirloom Tomatoes, Local Potatoes, Whole Grains, Olives & Olive Oil, Citrus Fruits, Wisconsin Artisan Cheeses, Going Nuts, International Cheeses, and Natural Sweeteners.

Culinary Learning Journey‟s: Red Barn Dairy, Brakebush Chicken, and Malek Farm

Olives & Olive Oils

Survey Background

Survey conducted each semester, distilled from several models

Between 20-25 questions with rating subsections focused primarily on programming, food, service, and cleanliness

Most questions allow for comments and suggestions

Results disseminated to student managers, FT staff, Blog and DAB

The survey is emailed to all

students with a 5 day timeframe for response. Several reminder emails

are sent out during the period, along

with Facebook updates.

1265

832

623

0

200

400

600

800

1000

1200

1400

F09 S10 F10

Overall Survey Response Rate

Implications: Review incentive program, coordinate survey

dates, consider non-electronic survey, utilize MOD & SMOD

with link, change to once per year NACUFS or EBI benchmark

Implications for Practice: focus on improving cleanliness, food variety and temperature.“I wish there was more variety of entrees”

“The food isn‟t always warm”“The tables get dirty at times”

„More vegetarian options please”

Outcome is to Increase Unit Scores to 4.0 or Better

Outcome is to Increase Overall Score to 4.0 or Better

3.91 3.88

3.71

1

1.5

2

2.5

3

3.5

4

F09 S10 F10

Overall Survey Satisfaction

3.51

3.67

3.58

3.77

4.01 4.03

3.2

3.3

3.4

3.5

3.6

3.7

3.8

3.9

4

4.1

F09 S10 F10 F09 S10 F10

DeBot

Score by Location

DUC

EBI SURVEY OUTCOMEINCREASE SCORE TO 5.5

Implications: positive indication of incremental improvements, focus remains on operational fundamentals

4.24

4.53

4.57

4.49

4.55

4.50

4.55

4.27

4.49

4.51

5.00

5.03

4.20 4.30 4.40 4.50 4.60 4.70 4.80 4.90 5.00 5.10 5.20

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

2011

EBI Survey 2000-2011

Dining Services

Future Considerations

Review training programs

Survey kiosks, incentives

Feedback mechanisms - RtP

Inclusion of summer surveys

Facebook and Twitter

Green Restaurant Certification

Develop Guest Chef Series

NACUFS Internship Host Campus