AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES

Transcription

1 AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES Due to a drop in the size of the freshman class for Fiscal Year 2008, Food Services realized a drop in meal plan sales from the previous year. The division sold a total of 8,024 meal plans, which is a reduction of 56 (less than 1%) meal plans. However, the division still realized an impressive growth of seven-day meal plan sales over the previous year, selling a total of 6,594 seven-day meal plans, an increase of 48 over the previous year. The implementation of the 24-hour service at Snelling Dining Commons continues to have a positive impact, assisting the division in breaking another off-campus meal plan record for spring semester, with 2,001 off-campus students purchasing the meal plan for the year, an increase of 100. The contract rates for the two meal plan options for FY 2008 were as follows: Contract Semester Average Cost Rate Payment Per Day 5-Day $2,900 $1,450 $ Day $3,102 $1,551 $12.36 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 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) 2 nd among Our Class (participant colleges that are similar to UGA) 2 nd among All Schools (ranks UGA with all surveyed campuses) UGA Food Services scored a 5.84 score for the overall survey. EBI has established that 5.5 denotes excellence. UGA Food Services was the recipient of favorable press and was featured in the following publications: Newspapers: Athens Banner-Herald Columns System Supplement Magazines: Taste of the South Red and Black Chronicle of Higher Education Sporting Youth D-72

2 Trade Publications: Food Services Director Food Management NACUFS Newsletter College Services Trade Talk On Campus Hospitality Restaurants and Institutions Bulldog Families Georgia Magazine The Princeton Review In FY 2008 the division was recognized with one Loyal E. Horton Dining Award, bringing the division s overall total to 60. The division received a Bronze Award for Residence Hall/Standard Menu. The receipt of this award brings the total number of national awards to 67. The division continues to encourage professional development by supporting staff participation in the following professional development programs: NACUFS - Facilities Management Institute NACUFS - Food Service Management Institute NACUFS - Financial Management Institute Staff members serve in numerous professional capacities in NACUFS to include regional president, marketing committee member, internship committee member, marketing institute faculty and national conference interest session presenters. The division continues to serve as a host site for the ACUHO-I internship program. In addition, a member of the division s management team serves on the FoodPro executive committee. The division continues to provide community support for the homeless in the Athens area through its participation in the Full Plate Food Recovery Program which provides prepared food for local homeless shelters and other service agencies. Staff members also participate in numerous local advisory committees, such as Athens Technical College Occupational Advisory Committee and the Oconee High School Technology/Career Advisory Committee. While overall meal plan sales realized a small decrease in FY 2008, the division considers the marketing of meal plans a success due to the number of off-campus meal plans and the number of students on the seven-day meal plan. The implementation of the 24-hour (anytime) service at Snelling Dining Commons was recognized by the governor with a Governor s Commendation for Excellence in Customer Service. The implementation of this service also was recognized with the Chancellor s Customer Service Award. The division implemented the biometric employee access project for all major campus food service operations this year. This project provides greater security for all backdoor entrances into major campus food service operations. D-73

3 Plans were finalized for the Tate II project that will be complete by the end of the 2009 fiscal year. The new food concepts in Tate II will include Larry s Subs, Barberitos - Southwestern Grille, Hotei s Asian Grill and Taste of Home Café. The Taste of Home Café will feature recipes that have been selected from the past 20 years of Food Services Taste of Home special events. This operation will function as a campus dining gathering location for faculty, staff and students. The division hosted the Southern Region Conference of the National Association of Colleges and Universities Food Services March 17-20, More than 250 college food service representatives attended this conference. Educational content included: Tony Gemignani - World Champion Pizza Thrower Delivering Customer Service Ballooniversity - Basic Balloon Sculptures Ballooniversity - Building Basic Column or Arch New Trends in Coffee Sustainable Initiatives at UGA The Joy of Now An Environmental Perspective on Disposable Packaging NACUFS Benchmarking Training How to Create a Following Tour of Jittery Joe s Coffee Roasting Plant In addition, the conference hosted the Regional Culinary Challenge competition. Six chefs from the southern region were selected in advance to participate in this event, including one from the University of Georgia. The chef at Snelling Dining Commons received a silver medal for the recipe: Pan Fried Striped Bass with Key Lime Buerre Blanc and Spicy Blackeyed Peas. Summary of FY 2009 Goals 1. Increase meal plan sales by increasing off-campus student participation and increasing seven-day meal plan sales. 2. Open Tate Café and Taste of Home Café in Tate II in the fall of Expand the use of biometrics for inventory control. 4. Increase recruitment of student employees and reduce the use of temporary employees. 5. Win two additional Loyal E. Horton awards to bring the department s total to Retain the division s top 1% customer benchmarking ranking for D-74

4 FOOD SERVICES - ALL UNITS Revenue (1) $ 30,799, % Cost of Goods 9,325, % Gross Profit 21,474, % Personal Services (2) 12,116, % Direct Expenses (2) 2,867, % Indirect Expenses (2) 1,052, % Total Operating Expenses 16,036, % Net Operating Income 5,438, % Depreciation 480, % Debt Service 1,213, % Total Transfers 1,694, % Net Income $ 3,744, % D-75

5 FOOD SERVICES - BOLTON DINING HALL Revenue (1) $ 6,041, % Cost of Goods 1,848, % Gross Profit 4,193, % Personal Services (2) 1,933, % Direct Expenses (2) 419, % Indirect Expenses (2) 223, % Total Operating Expenses 2,576, % Net Operating Income 1,616, % Depreciation 29, % Total Transfers 29, % Net Income $ 1,587, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense. D-76

6 FOOD SERVICES - SNELLING DINING HALL Revenue (1) $ 6,371, % Cost of Goods 1,811, % Gross Profit 4,559, % Personal Services (2) 2,191, % Direct Expenses (2) 440, % Indirect Expenses (2) 285, % Total Operating Expenses 2,917, % Net Operating Income 1,642, % Depreciation 56, % Total Transfers 56, % Net Income $ 1,585, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense. D-77

7 FOOD SERVICES - OGLETHORPE DINING HALL Revenue (1) $ 6,962, % Cost of Goods 1,846, % Gross Profit 5,116, % Personal Services (2) 1,961, % Direct Expenses (2) 365, % Indirect Expenses (2) 151, % Total Operating Expenses 2,477, % Net Operating Income 2,638, % Depreciation 58, % Total Transfers 58, % Net Income $ 2,579, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense. D-78

8 FOOD SERVICES - TATE CENTER Revenue (1) $ 987, % Cost of Goods 443, % Gross Profit 544, % Personal Services (2) 601, % Direct Expenses (2) 293, % Indirect Expenses (2) 41, % Total Operating Expenses 936, % Net Operating Income (391,976) -39.7% Depreciation 26, % Total Transfers 26, % Net Income $ (418,801) -42.4% D-79

9 FOOD SERVICES - EAST CAMPUS COMMISSARY Revenue (1) $ 4, % Cost of Goods 84, % Gross Profit (80,160) % Personal Services (2) 304, % Direct Expenses (2) 91, % Indirect Expenses (2) 17, % Total Operating Expenses 413, % Net Operating Income (493,694) % Depreciation 1, % Total Transfers 1, % Net Income $ (494,949) % D-80

10 FOOD SERVICES - CATERING Revenue (1) $ 637, % Cost of Goods 196, % Gross Profit 440, % Personal Services (2) 239, % Direct Expenses (2) 108, % Indirect Expenses (2) 7, % Total Operating Expenses 356, % Net Operating Income 84, % Depreciation 4, % Total Transfers 4, % Net Income $ 80, % D-81

11 FOOD SERVICES - SATELLITE OPERATIONS Revenue (1) $ 1,093, % Cost of Goods 509, % Gross Profit 584, % Personal Services (2) 537, % Direct Expenses (2) 110, % Indirect Expenses (2) 2, % Total Operating Expenses 649, % Net Operating Income (65,955) -6.0% Depreciation 2, % Total Transfers 2, % Net Income $ (68,870) -6.3% D-82

12 FOOD SERVICES - MEMORIAL HALL FACULTY CENTER Revenue (1) $ 66, % Cost of Goods 38, % Gross Profit 28, % Personal Services (2) - 0.0% Direct Expenses (2) 5, % Indirect Expenses (2) - 0.0% Total Operating Expenses 5, % Net Operating Income 22, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 22, % D-83

13 FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ 7,568, % Cost of Goods 2,202, % Gross Profit 5,365, % Personal Services (2) 2,090, % Direct Expenses (2) 451, % Indirect Expenses (2) 251, % Total Operating Expenses 2,794, % Net Operating Income 2,571, % Depreciation 193, % Debt Service 1,213, % Total Transfers 1,407, % Net Income $ 1,164, % D-84

14 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 834, % Cost of Goods 266, % Gross Profit 568, % Personal Services (2) 184, % Direct Expenses (2) 113, % Indirect Expenses (2) 1, % Total Operating Expenses 299, % Net Operating Income 268, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 268, % D-85

15 FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ 174, % Cost of Goods 77, % Gross Profit 96, % Personal Services (2) 143, % Direct Expenses (2) 29, % Indirect Expenses (2) 7, % Total Operating Expenses 179, % Net Operating Income (83,108) -47.6% Depreciation 6, % Total Transfers 6, % Net Income $ (89,431) -51.3% D-86

16 FOOD SERVICES - STUDENT LEARNING CENTER COFFEE SHOP Revenue (1) $ 57, % Cost of Goods - 0.0% Gross Profit 57, % Personal Services (2) - 0.0% Direct Expenses (2) % Indirect Expenses (2) - 0.0% Total Operating Expenses % Net Operating Income 57, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 57, % D-87

17 FOOD SERVICES - FOOD ADMINISTRATION Revenue (1) $ - 0.0% Cost of Goods - 0.0% Gross Profit - 0.0% Personal Services (2) 1,342, % Direct Expenses (2) 354, % Indirect Expenses (2) 7, % Total Operating Expenses 1,704, % Net Operating Income (1,704,556) 0.0% Depreciation 48, % Total Transfers 48, % Net Income $ (1,753,237) 0.0% (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense. D-88

18 FOOD SERVICES - CENTRAL FOOD STORAGE Revenue (1) $ - 0.0% Cost of Goods - 0.0% Gross Profit - 0.0% Personal Services (2) 585, % Direct Expenses (2) 82, % Indirect Expenses (2) 55, % Total Operating Expenses 723, % Net Operating Income (723,830) 0.0% Depreciation 52, % Total Transfers 52, % Net Income $ (776,080) 0.0% (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense. D-89

19 FOOD SERVICES ORGANIZATION CHART Executive Director J. Michael Floyd Facilities Manager Sammy Johnson Materials Manager Sam Phillips Dietary Specialist Pat Brussack Business Manager III Cynthia Malcolm Human Resources Specialist III Beverly Sexton IT Senior Manager Tim Phillips Bulldog Bucks Bill McGee Maintenance Central Food Storage Nutrition & Marketing Business Office Human Resources Information Technology Business Manager Ginny Hamilton Associate Director Jeanne Fry D-90 Assistant Director Retail Operations and Catering Susan Van Gigch Bulldog Café Retail Manager 1 Nancy Blackmon Red Clay Café Retail Manager 1 Marta Givens Dawg Snacks Eateries Cataering Manager John Reichner Dawg Bone Commisary Executive Chef Persia Briones Bolton Dining Commons Manager II Wayne Fair Chef Paul Oesterle Oglethorpe Dining Commons Manager II Vacant Chef Darnell Tate Snelling Dining Commons Manager II Bryan Varin Chef Dale Anderson Village Summit Manager II Janet Rawlings Chef Bryan Haymans Village Market Creamery Eatery Tween the Pages Bon Appetit Dawg Bites Training Specialist Kris Ingmundson