Food Services Program Review Administrative Services Division Administrative

Food Services Program Review Administrative Services Division

Administrative Services Mission Statement Administrative Services Division is committed to providing an exceptional learning environment by providing the highest quality support services in the most effective and cost efficient manner, with an emphasis on integrity, customer service and continuous improvement.

Food Service KPI’s Overall Sales 2010 -11 2011 -12 $7 23, 538 $1, 234, 865 Average Dollar amount of guest check $3. 29 $4. 39 13 “A” 35 “A” $15, 060 $21, 827 Number of students employed Board of Health Rating Commissions paid to college

Food Service Student Satisfaction Surveys Satisfaction Fall 2010 Fall 2011 Courteousness of staff 89. 6% were satisfied 92. 2% satisfied Selection of hot and cold food items Cleanliness of food service area 65. 3% were satisfied 87. 1% were satisfied 75. 9% were satisfied 91. 9% were satisfied Food inventory levels 77. 6% were satisfied 79. 0% were satisfied Speed of Service 76. 7% were satisfied 45. 9% were satisfied 84. 0% were satisfied 44. 6% were satisfied Price of food items

Food Service Faculty & Staff Satisfaction Surveys Satisfaction Courteousness of staff Fall 2011 44. 6% were satisfied 17. 7% were neutral 6. 7% were dissatisfied Selection of hot and cold food items 35. 6% were satisfied 24. 5% were neutral 39. 9% were dissatisfied Cleanliness of food service areas 59. 1% were satisfied 24. 1% were neutral 16. 8% were dissatisfied Food Inventory levels 37. 9% were satisfied 31. 4% were neutral 30. 8% were dissatisfied 40. 5% were satisfied 26. 2% were neutral 33. 4% were dissatisfied Taste and quality of food served

Food Service Contributions to Institutional Improvements (outcomes) • Participated in college wellness efforts – (College Goal 2, 3, 7, 10, 11 ) • Developed additional food venues and menu choices – (College Goal 3, 4, 8, 11) • Implemented green cleaning chemical use and practices. – (College Goal 6, 8, 11)

Food Service Needs Identified by Program Review • Increase staffing levels. • Review menu options and create value priced menu. • Replace static menu boards with digital menu displays. • Continue to work on service and menu selections to increase overall satisfaction and provide diverse, healthy menu choices. • Upgrade satellite sites to provide better selection and services.

Food Service Goals Based on Program Review Analysis • Feature low priced menu specials/bundles to improve perception of high prices. • Replace static menu boards • Increase menu items featuring global and regional. • Increase access and awareness of nutritional information • Build “Flavour” catering website that features interactive catering, dining menus and nutritional data access