AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES

Transcription

1 AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES Food Services realized a decrease of less than 1% in meal plan sales from the previous year. The division sold a total of 8,016, which was a decrease of 64 plans. However, spring semester meal plan sales increased by 1.6% over fall meal plan sales. With the expansion of campus housing capacity due to the opening of a new residence hall, the Food Service division also realized a decrease in the number of off-campus students purchasing the meal plan. The extension of dinner serving hours at The Village Summit at Joe Frank Harris until 9:00 p.m. Monday through Thursday was widely popular with meal plan customers this year. The division continues to receive rave reviews on the 24-hour service at Snelling Dining Commons. This service is so popular that students have created their own terminology for this event called Snellibrate and have produced their own Snellibrate YouTube video about the Snelling dining experience. The contract rates for the two meal plan options for Fiscal Year 2011 were as follows: Contract Rate Semester Payment Average Cost Per Day 5-Day $ 3,486 $ 1,743 $ Day $ 3,688 $ 1,844 $ Summary of Major Accomplishments Food Services participated in the Association of College and University Housing Officers International/Educational Benchmarking, Inc. (ACUHO-I/EBI) benchmarking survey during FY This survey determines student satisfaction for campus services. Food Services received the following rankings: 1 st among Select 6 (participant colleges whose demographics were considered comparable to UGA s demographics) 1 st among Our Class (participant colleges that are similar to UGA) 1 st among All Schools (ranks UGA with all surveyed campuses) The 2011 Princeton Review rated UGA Food Services as number six in its Best Campus Food Rankings, and the division was recognized by the Campus Prowler magazine with an A+ in its rating of campus food service programs. Food Services received a third Governor s Commendation for Excellence in Customer Service this time for service during the snow event during January Food Services is the first state organization to receive a third Governor s Commendation for Customer Service. The division also was well represented with finalists in all categories at the 2011 Finance and Administration Employee Recognition Ceremony. D-88

2 UGA Food Services was the recipient of favorable press and was featured in the following publications: Newspapers: o Athens Banner-Herald o Red and Black o Columns Trade Publications: o Food Services Director o On Campus Hospitality o Food Management o Bulldog Families o Campus Dining Today o Southeast Food Service News In FY 2011, the division was recognized with two Loyal E. Horton Dining Awards, bringing the division s overall total to 67. The division received a bronze award for Residence Hall/Special Event and a bronze award for Residence Hall/Standard Menu. The receipt of these awards brings the total number of national awards to 75. The division was very successful in recruiting student employees this year and maintained a waiting list for student employment during the entire year. Staff members serve in numerous professional capacities in NACUFS to include regional vice president, regional treasurer, regional culinary challenge chair, internship committee member, and national conference committee chairs. The division serves as a host site for the ACUHO-I internship program. The division continues to provide community support for the homeless in this area through the Full Plate Food Recovery Program for the local homeless shelters. During FY 2011 the division donated 11,701 pounds of food to Full Plate and 14,172 pounds to the Northeast Georgia Food Bank. Staff members also participated in numerous local advisory committees such as Athens Technical College Occupational Advisory Committee and the Oconee High School Technology/Career Advisory Committee. Food Services also participated in the Adopt-a-Class and Young Dawgs programs through the local schools. One of the University of Georgia s chefs was chosen to participate in the Regional Culinary Challenge competition. The chef at the Village Summit received a bronze medal for the recipe Seared Beef Tri-Tip Cutlets with Tomato Jam and Horseradish Potatoes. The division also provided catering services for the second annual Stadion Classic at UGA Nationwide Tour golf tournament event held at the University Golf Course this year. D-89

3 Summary of FY 2012 Goals Increase meal plan sales by increasing off-campus student participation and increasing seven-day meal plan sales. Increase recruitment of student employees and reduce the use of temporary employees. Win two additional Loyal E. Horton awards to bring the division s total to 69. Retain the division s top 1% customer benchmarking ranking. D-90

4 FOOD SERVICES - ALL UNITS Revenue (1) $ 36,158, % $ 34,568, % Cost of Goods 10,469, % 10,087, % Gross Profit 25,689, % 24,481, % Personal Services 14,723, % 14,164, % Direct Expenses (2) 3,551, % 3,345, % Indirect Expenses 1,179, % 1,141, % Total Operating Expenses 19,454, % 18,651, % Net Operating Income 6,235, % 5,830, % Depreciation 562, % 582, % Debt Service 1,213, % 1,213, % Total Transfers 1,776, % 1,796, % Net Income $ 4,458, % $ 4,033, % (2) Includes a distribution of administrative expense D-91

5 FOOD SERVICES - TATE CENTER Revenue (1) $ 633, % $ 552, % Cost of Goods 293, % 268, % Gross Profit 339, % 284, % Personal Services 483, % 490, % Direct Expenses 364, % 270, % Indirect Expenses 17, % 14, % Total Operating Expenses 865, % 776, % Net Operating Income (525,444) -83.0% (492,100) -89.1% Depreciation 66, % 43, % Total Transfers 66, % 43, % Net Income $ (592,139) -93.5% $ (535,841) -97.0% D-92

6 FOOD SERVICES - FOOD ADMINISTRATION Revenue (1) $ - 0.0% $ - 0.0% Cost of Goods - 0.0% - 0.0% Gross Profit - 0.0% - 0.0% Personal Services 1,302, % 1,211, % Direct Expenses (2) 583, % 470, % Indirect Expenses 6, % 8, % Total Operating Expenses 1,892, % 1,690, % Net Operating Income (1,892,535) 0.0% (1,690,849) 0.0% Depreciation 56, % 58, % Total Transfers 56, % 58, % Net Income $ (1,948,700) 0.0% $ (1,749,224) 0.0% (2) Includes a distribution of administrative expense D-93

7 FOOD SERVICES - BOLTON DINING HALL Revenue (1) $ 6,462, % $ 6,677, % Cost of Goods 2,057, % 2,105, % Gross Profit 4,404, % 4,571, % Personal Services 2,194, % 2,099, % Direct Expenses 470, % 468, % Indirect Expenses 271, % 271, % Total Operating Expenses 2,936, % 2,840, % Net Operating Income 1,467, % 1,730, % Depreciation 32, % 37, % Total Transfers 32, % 37, % Net Income $ 1,435, % $ 1,693, % D-94

8 FOOD SERVICES - LARRY'S SUBS Revenue (1) $ 248, % $ 260, % Cost of Goods 87, % 98, % Gross Profit 161, % 162, % Personal Services 243, % 273, % Direct Expenses 47, % 45, % Indirect Expenses - 0.0% - 0.0% Total Operating Expenses 291, % 319, % Net Operating Income (130,370) -52.6% (156,932) -60.2% Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ (130,370) -52.6% $ (156,932) -60.2% D-95

9 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 654, % $ 626, % Cost of Goods 211, % 204, % Gross Profit 442, % 422, % Personal Services 276, % 233, % Direct Expenses 97, % 82, % Indirect Expenses - 0.0% - 0.0% Total Operating Expenses 374, % 316, % Net Operating Income 67, % 105, % Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ 67, % $ 105, % D-96

10 FOOD SERVICES - SNELLING DINING HALL Revenue (1) $ 6,387, % $ 6,752, % Cost of Goods 1,782, % 1,822, % Gross Profit 4,604, % 4,930, % Personal Services 2,320, % 2,348, % Direct Expenses 495, % 430, % Indirect Expenses 316, % 328, % Total Operating Expenses 3,132, % 3,107, % Net Operating Income 1,471, % 1,822, % Depreciation 58, % 92, % Total Transfers 58, % 92, % Net Income $ 1,413, % $ 1,729, % D-97

11 FOOD SERVICES - HOTEI'S Revenue (1) $ 320, % $ 324, % Cost of Goods 103, % 96, % Gross Profit 217, % 228, % Personal Services 213, % 193, % Direct Expenses 42, % 46, % Indirect Expenses 6, % 6, % Total Operating Expenses 261, % 246, % Net Operating Income (44,629) -13.9% (18,259) -5.6% Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ (44,629) -13.9% $ (18,259) -5.6% D-98

12 FOOD SERVICES - BARBERITOS Revenue (1) $ 374, % $ 368, % Cost of Goods 149, % 148, % Gross Profit 225, % 220, % Personal Services 249, % 240, % Direct Expenses 58, % 66, % Indirect Expenses - 0.0% - 0.0% Total Operating Expenses 308, % 307, % Net Operating Income (83,096) -22.2% (87,385) -23.7% Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ (83,096) -22.2% $ (87,385) -23.7% D-99

13 FOOD SERVICES - OGLETHORPE DINING HALL Revenue (1) $ 7,871, % $ 7,662, % Cost of Goods 2,060, % 1,947, % Gross Profit 5,811, % 5,715, % Personal Services 2,612, % 2,495, % Direct Expenses 443, % 470, % Indirect Expenses 189, % 193, % Total Operating Expenses 3,246, % 3,159, % Net Operating Income 2,565, % 2,555, % Depreciation 50, % 55, % Total Transfers 50, % 55, % Net Income $ 2,514, % $ 2,500, % D-100

14 FOOD SERVICES - CENTRAL FOOD STORAGE Revenue (1) $ - 0.0% $ - 0.0% Cost of Goods - 0.0% - 0.0% Gross Profit - 0.0% - 0.0% Personal Services 643, % 631, % Direct Expenses 118, % 71, % Indirect Expenses 70, % 66, % Total Operating Expenses 832, % 769, % Net Operating Income (832,928) 0.0% (769,901) 0.0% Depreciation 51, % 51, % Total Transfers 51, % 51, % Net Income $ (883,978) 0.0% $ (821,335) 0.0% D-101

15 FOOD SERVICES - CATERING Revenue (1) $ 774, % $ 678, % Cost of Goods 285, % 330, % Gross Profit 489, % 347, % Personal Services 322, % 323, % Direct Expenses 66, % 118, % Indirect Expenses 8, % 10, % Total Operating Expenses 397, % 452, % Net Operating Income 91, % (104,863) -15.5% Depreciation 11, % 8, % Total Transfers 11, % 8, % Net Income $ 80, % $ (113,598) -16.8% D-102

16 FOOD SERVICES - SATELLITE OPERATIONS Revenue (1) $ 1,136, % $ 1,034, % Cost of Goods 442, % 435, % Gross Profit 694, % 599, % Personal Services 501, % 502, % Direct Expenses 106, % 96, % Indirect Expenses 4, % 3, % Total Operating Expenses 613, % 602, % Net Operating Income 81, % (2,906) -0.3% Depreciation 2, % 3, % Total Transfers 2, % 3, % Net Income $ 78, % $ (5,914) -0.6% D-103

17 FOOD SERVICES - TASTE OF HOME CAFÉ Revenue (1) $ 50, % $ 60, % Cost of Goods 34, % 42, % Gross Profit 16, % 17, % Personal Services 116, % 146, % Direct Expenses 15, % 13, % Indirect Expenses 2, % 1, % Total Operating Expenses 134, % 161, % Net Operating Income (118,138) % (143,814) % Depreciation - 0.0% % Total Transfers - 0.0% % Net Income $ (118,138) % $ (143,962) % D-104

18 FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ 10,900, % $ 9,246, % Cost of Goods 2,823, % 2,492, % Gross Profit 8,076, % 6,754, % Personal Services 2,660, % 2,444, % Direct Expenses 472, % 549, % Indirect Expenses 257, % 199, % Total Operating Expenses 3,390, % 3,193, % Net Operating Income 4,686, % 3,560, % Depreciation 229, % 228, % Debt Service 1,213, % 1,213, % Total Transfers 1,443, % 1,442, % Net Income $ 3,242, % $ 2,117, % D-105

19 FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ 247, % $ 239, % Cost of Goods 77, % 85, % Gross Profit 169, % 154, % Personal Services 193, % 185, % Direct Expenses 27, % 35, % Indirect Expenses 9, % 7, % Total Operating Expenses 230, % 229, % Net Operating Income (60,347) -24.4% (74,648) -31.1% Depreciation 3, % 4, % Total Transfers 3, % 4, % Net Income $ (63,890) -25.8% $ (78,658) -32.8% D-106

20 FOOD SERVICES - STUDENT LEARNING COFFEE SHOP Revenue (1) $ 93, % $ 79, % Cost of Goods - 0.0% - 0.0% Gross Profit 93, % 79, % Personal Services - 0.0% - 0.0% Direct Expenses 3, % % Indirect Expenses - 0.0% - 0.0% Total Operating Expenses 3, % % Net Operating Income 89, % 78, % Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ 89, % $ 78, % D-107

21 FOOD SERVICES - EAST CAMPUS COMMISSARY Revenue (1) $ 4, % $ 3, % Cost of Goods 60, % 9, % Gross Profit (55,923) % (5,811) % Personal Services 388, % 342, % Direct Expenses 135, % 106, % Indirect Expenses 18, % 27, % Total Operating Expenses 542, % 475, % Net Operating Income (598,818) % (481,324) % Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ (598,818) % $ (481,324) % D-108

22 FOOD SERVICES ORGANIZATION CHART Executive Director J. Michael Floyd Asst Director Business Services Cynthia Malcolm Asst Director IT /Bulldog Bucks Bill McGee Director Jeanne Fry Dietary Specialist Pat Brussack Senior Accountant Carol Eidson HR Specialist III Beverly Sexton Business Manager Ginny Hamilton IT Senior Manager Scott Cohenour Nutrition & Marketing Business Office Human Resources IT Department Asst Director Retail Operations & Catering Susan Van Gigch Materials Manager Brooks Oliver Facilities Manager Sammy Johnson Dining Commons Training Specialist Kris Ingmundson Central Food Storage Maintenance Retail Sales Manager II (Vacant) Retail Manager I Tamala Foreman Catering Manager Wayne Pahl Commissary Executive Chef Paul Oesterle Bulldog Café Red Clay Cafe Eateries Bolton Dining Commons Oglethorpe Dining Commons Snelling Dining Commons Village Summit Tate Cafe Dawg Bone Bone Appetit Dawg Snacks Creamery Manager II Wayne Fair Manager II Chef Darnell Tate Manager II Chef Bryan Varin Manager II Janet Rawlings Taste of Home Cafe Dawg Bites Tween the Pages Village Market Chef Bryan Haymans Chef Tim Neal Chef James Nichols Chef Shelly Orozco- Marrs D-109