AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES

Transcription

1 AUXILIARY & ADMINISTRATIVE SERVICES FOOD SERVICES Food Services realized an increase of 3.1% in meal plan sales over the previous year, selling a total of 8,273 meal plans, 249 more than in FY The implementation of 24-hour service at Snelling Dining Commons continued to have a positive impact on meal plan sales by assisting the division in breaking another off-campus meal plan record for spring semester: 2,078 off-campus students purchased the meal plan, an increase of 77 meal plans for the fiscal year. The contract rates for the two meal plan options for Fiscal Year 2009 were as follows: Contract Semester Average Cost Rate Payment Per Day 5-Day $3,088 $1,544 $ Day $3,290 $1,645 $13.06 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 with 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) In addition, the 2009 Princeton Review rated UGA Food Services as number 12 in its Best Campus Food Rankings. The Food Services Orientation Host Team was recognized with a 2009 Chancellor s Customer Service Team Award. The 2009 Finance and Administration Newcomer Award was presented to the Central Food Storage materials manager at the 2009 Finance and Administration Employee Recognition Ceremony in May. Food Services had a finalist in each award category. UGA Food Services was the recipient of favorable press and was featured in the following publications: Newspapers: Athens Banner-Herald Columns System Supplement Red and Black Salisbury Post The Atlanta Journal-Constitution D-73

2 Trade Publications: Food Services Director Food Management Bulldog Families College Services NACAS On Campus Hospitality Restaurants and Institutions Sunbelt Foodservice Magazine Georgia Magazine Campus Dining Today In FY 2009 the division was recognized with three Loyal E. Horton Dining Awards, bringing the division s overall total to 63. The division received a bronze award for Residence Hall/Standard Menu, gold award for Residence Hall/Special Event and the national grand prize award for Residence Hall/Special Event. The receipt of these awards brings the total number of national awards to 71. Food Management Magazine recognized the division with the Best Concept Award for the Best Special Event in the nation. The event was Trailside Taste Along the Appalachian. This event featured recipes that backpackers prepare along the 2,000-mile Appalachian Trail and restaurant recipes from the local towns bordering the trail. The beginning of the Appalachian Trail starts within 80 miles of campus at Springer Mountain. The division opened the Tate Café and Taste of Home Café on June 1, These concepts have been highly accepted by customers. Staff members serve in numerous professional capacities in NACUFS to include regional president, regional treasurer, regional culinary challenge chair, marketing committee member, internship committee member, 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 this area through the Full Plate Food Recovery Program for local homeless shelters. Staff members also participate in numerous local advisory committees, such as the Athens Technical College Occupational Advisory Committee and the Oconee High School Technology/Career Advisory Committee. One of the University of Georgia s chefs was chosen to participate in the regional culinary challenge competition. The chef at Bolton Dining Commons received a silver medal for the recipe Pan Seared Trout with Roasted Corn and Applewood Smoked Bacon, Wilted Baby Arugula and a Whole Grain Mustard Cream Sauce. Summary of FY 2010 Goals 1. Increase meal plan sales by increasing off-campus student participation and increasing seven-day meal plan sales. 2. Increase recruitment of student employees and reduce the use of temporary employees. 3. Win two additional Loyal E. Horton awards to bring the division s total to Retain the division s top 1% customer benchmarking ranking for D-74

3 FOOD SERVICES - ALL UNITS Revenue (1) $ 33,114, % Cost of Goods 9,717, % Gross Profit 23,396, % Personal Services 12,944, % Direct Expenses (2) 3,093, % Indirect Expenses 1,249, % Total Operating Expenses 17,288, % Net Operating Income 6,108, % Depreciation 559, % Debt Service 1,213, % Total Transfers 1,773, % Net Income $ 4,335, % D-75

4 FOOD SERVICES - BOLTON DINING HALL Revenue (1) $ 6,628, % Cost of Goods 2,077, % Gross Profit 4,551, % Personal Services 2,091, % Direct Expenses 416, % Indirect Expenses 332, % Total Operating Expenses 2,841, % Net Operating Income 1,709, % Depreciation 28, % Total Transfers 28, % Net Income $ 1,681, % D-76

5 FOOD SERVICES - SNELLING DINING HALL Revenue (1) $ 6,621, % Cost of Goods 1,828, % Gross Profit 4,793, % Personal Services 2,271, % Direct Expenses 424, % Indirect Expenses 323, % Total Operating Expenses 3,019, % Net Operating Income 1,773, % Depreciation 56, % Total Transfers 56, % Net Income $ 1,716, % D-77

6 FOOD SERVICES - OGLETHORPE DINING HALL Revenue (1) $ 7,195, % Cost of Goods 1,878, % Gross Profit 5,316, % Personal Services 2,216, % Direct Expenses 362, % Indirect Expenses 167, % Total Operating Expenses 2,746, % Net Operating Income 2,570, % Depreciation 87, % Total Transfers 87, % Net Income $ 2,483, % D-78

7 FOOD SERVICES - EAST CAMPUS COMMISSARY Revenue (1) $ 4, % Cost of Goods 46, % Gross Profit (42,160) % Personal Services 307, % Direct Expenses 99, % Indirect Expenses 17, % Total Operating Expenses 424, % Net Operating Income (466,956) % Depreciation % Total Transfers % Net Income $ (467,688) % D-79

8 FOOD SERVICES - CATERING Revenue (1) $ 622, % Cost of Goods 209, % Gross Profit 412, % Personal Services 241, % Direct Expenses 101, % Indirect Expenses 11, % Total Operating Expenses 354, % Net Operating Income 58, % Depreciation 3, % Total Transfers 3, % Net Income $ 54, % D-80

9 FOOD SERVICES - SATELLITE OPERATIONS Revenue (1) $ 1,065, % Cost of Goods 503, % Gross Profit 561, % Personal Services 529, % Direct Expenses 106, % Indirect Expenses 2, % Total Operating Expenses 637, % Net Operating Income (75,569) -7.1% Depreciation 3, % Total Transfers 3, % Net Income $ (79,054) -7.4% D-81

10 FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ 8,922, % Cost of Goods 2,406, % Gross Profit 6,515, % Personal Services 2,358, % Direct Expenses 453, % Indirect Expenses 266, % Total Operating Expenses 3,078, % Net Operating Income 3,437, % Depreciation 228, % Debt Service 1,213, % Total Transfers 1,442, % Net Income $ 1,995, % D-82

11 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 747, % Cost of Goods 224, % Gross Profit 522, % Personal Services 187, % Direct Expenses 115, % Indirect Expenses 1, % Total Operating Expenses 305, % Net Operating Income 216, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 216, % D-83

12 FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ 231, % Cost of Goods 101, % Gross Profit 129, % Personal Services 181, % Direct Expenses 36, % Indirect Expenses 7, % Total Operating Expenses 225, % Net Operating Income (95,607) -41.4% Depreciation 4, % Total Transfers 4, % Net Income $ (99,754) -43.2% D-84

13 FOOD SERVICES - STUDENT LEARNING CENTER COFFEE SHOP Revenue (1) $ 82, % Cost of Goods - 0.0% Gross Profit 82, % Personal Services - 0.0% Direct Expenses % Indirect Expenses - 0.0% Total Operating Expenses % Net Operating Income 82, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 82, % D-85

14 FOOD SERVICES - FOOD ADMINISTRATION Revenue (1) $ - 0.0% Cost of Goods - 0.0% Gross Profit - 0.0% Personal Services 1,224, % Direct Expenses (2) 561, % Indirect Expenses 7, % Total Operating Expenses 1,794, % Net Operating Income (1,794,114) 0.0% Depreciation 66, % Total Transfers 66, % Net Income $ (1,861,060) 0.0% D-86

15 FOOD SERVICES - CENTRAL FOOD STORAGE Revenue (1) $ - 0.0% Cost of Goods - 0.0% Gross Profit - 0.0% Personal Services 615, % Direct Expenses 101, % Indirect Expenses 79, % Total Operating Expenses 795, % Net Operating Income (795,392) 0.0% Depreciation 50, % Total Transfers 50, % Net Income $ (846,271) 0.0% D-87

16 FOOD SERVICES - BARBERITOS Revenue (1) $ 18, % Cost of Goods - 0.0% Gross Profit 18, % Personal Services 21, % Direct Expenses 4, % Indirect Expenses - 0.0% Total Operating Expenses 25, % Net Operating Income (7,267) -40.0% Depreciation - 0.0% Total Transfers - 0.0% Net Income $ (7,267) -40.0% D-88

17 FOOD SERVICES - HOTEI'S Revenue (1) $ 19, % Cost of Goods - 0.0% Gross Profit 19, % Personal Services 13, % Direct Expenses 5, % Indirect Expenses - 0.0% Total Operating Expenses 19, % Net Operating Income % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ % D-89

18 FOOD SERVICES - LARRY'S SUBS Revenue (1) $ 12, % Cost of Goods - 0.0% Gross Profit 12, % Personal Services 12, % Direct Expenses 8, % Indirect Expenses - 0.0% Total Operating Expenses 21, % Net Operating Income (8,350) -64.5% Depreciation - 0.0% Total Transfers - 0.0% Net Income $ (8,350) -64.5% D-90

19 FOOD SERVICES - TASTE OF HOME CAFÉ Revenue (1) $ 65, % Cost of Goods 42, % Gross Profit 23, % Personal Services 6, % Direct Expenses 12, % Indirect Expenses - 0.0% Total Operating Expenses 19, % Net Operating Income 3, % Depreciation % Total Transfers % Net Income $ 3, % D-91

20 FOOD SERVICES - TATE CENTER Revenue (1) $ 876, % Cost of Goods 398, % Gross Profit 478, % Personal Services 665, % Direct Expenses 282, % Indirect Expenses 31, % Total Operating Expenses 979, % Net Operating Income (501,846) -57.3% Depreciation 27, % Total Transfers 27, % Net Income $ (529,558) -60.4% D-92

21 FOOD SERVICES ORGANIZATION CHART Executive Director J. Michael Floyd Assistant Director Business Services Cynthia Malcolm Bulldog Bucks Bill McGee Director Jeanne Fry Dietary Specialist Pat Brussack Senior Accountant Carol Eidson Human Resources Specialist III Beverly Sexton IT Senior Manager Tim Phillips Business Manager Virginia Hamilton Nutrition & Marketing Business Office Human Resources IT Department D-93 Assistant Director Retail Operations and Catering Susan Van Gigch Materials Manager Brooks Oliver Facilities Manager Sammy Johnson Retail Sales Manager II Chris Nichols Retail Manager Tamala Foreman Catering Manager Wayne Pahl Commissary Executive Chef Vacant Central Food Storage Maintenance Training Specialist Kris Ingmundson Red Clay Café Production Chef Paul Oesterle Eateries Dawg Bone Bon Appetit Dawg Bites Tween the Pages Dawg Snacks Creamery Village Market Bolton Dining Commons Manager II Wayne Fair Chef Bryan Haymans Oglethorpe Dining Commons Manager II Chef Darnell Tate Chef Tim Neal Snelling Dining Commons Manager II Chef Bryan Varin Chef James Nichols Village Summit Manager II Janet Rawlings Chef Vacant Bulldog Café Marta Givens Tate Café Taste of Home Café