AUXILIARY AND ADMINISTRATIVE SERVICES FOOD SERVICES

Transcription

1 AUXILIARY AND ADMINISTRATIVE SERVICES FOOD SERVICES The record-breaking trend Food Services has experienced over the past several years continued during Fiscal Year There was an impressive growth of 5.67% in meal plan sales over the previous year for a total of 8,080 meal plan contracts. The division continued to experience increased sales of seven-day contracts, achieving a new total of 6,556 for the fiscal year. These totals are a direct result of expanded service hours and a parking validation program whereby the department provides one hour of free parking in the South Campus Parking Deck after 5:00 p.m. and complimentary parking in the East Campus Parking Deck after 4:00 p.m. These additional services resulted in the division selling meal plans to 1,901 off-campus students for FY The contract rates for the two meal plan options for FY 2007 were as follows: Contract Semester Average Cost Rate Payment Per Day 5-Day $2,762 $1,381 $ Day $2,964 $1,482 $11.81 Summary of Major Accomplishments Food Services participated in the Association of College and University Housing Officers 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) 1 st among Our Class (38 participant colleges that are similar to UGA) 1 st among All Schools (ranks UGA with all 267 surveyed campuses) UGA Food Services retained its number 1 ranking in the benchmarking survey for the third year in a row. 1. Dining Services - Level of satisfaction with: Service provided by dining hall staff. 1 st among Select 6 1 st among Our Class 1 st among All Schools D-77

2 2. Dining Services - Level of satisfaction with: Dining room environment. 1 st among Select 6 1 st among Our Class 1 st among All Schools 3. Dining Services - Level of satisfaction with: Cleanliness of dining hall facilities. 1 st among Select 6 1 st among Our Class 1 st among All Schools 4. Dining Services - Level of satisfaction with: Quality of dining hall food. 1 st among Select 6 1 st among Our Class 1 st among All Schools 5. Dining Services - Level of satisfaction with: Value of your meal plan. 1 st among Select 6 1 st among Our Class 1 st among All Schools 6. Dining Services - Level of satisfaction with: Variety of the food plan options. 1 st among Select 6 1 st among Our Class 1 st among All Schools 7. Dining Services - Level of satisfaction with: Dining facility service hours. 1 st among Select 6 1 st among Our Class 1 st among All Schools UGA Food Services was the recipient of favorable press and was featured in the following publications: Newspapers: Athens Banner-Herald Columns KY Kernel The Week System Supplement Magazines: Southern Living Georgia Magazine Trade Publications: Food Services Director Food Management Convenience Store Decisions Campus Dining Today College Services Trade Talk Red and Black Chronicle of Higher Education SunTimes The News Reporter Sporting Youth On Campus Hospitality Restaurants and Institutions Sunbelt Food Service NACUFS Newsletter College Planning & Management D-78

3 AP Wire Article: Home Cooking at College Appeared in over 150 newspapers and television stations across the United States, Canada and United Kingdom In FY 2007, the division was recognized with three Loyal E. Horton Dining Awards, bringing the division s overall total to 59. These awards included a Bronze Award for Residence Hall/Standard Menu, a Bronze Award for Residence Hall/Special Event for the Roaring 20s event and a Peoples Choice Award for Retail Sales Standard Menu for the division s campus eateries. The receipt of these three awards has increased the total number of national awards to 66. The division s culinary team again participated in the National Association of College and University Food Services (NACUFS) Regional Culinary Competition, hosted this year by Texas A&M University in Galveston. The chef at The Village Summit placed third with the recipe of Hawaiian Tofu with Pineapple Chutney and received an American Culinary Federation Bronze Award. The chef at Bolton Dining Commons placed first with the recipe of Tofu and Calamata Olive Ravioli with Sautéed Wild Mushrooms and Green Pea Sauce and received an American Culinary Federation Silver Award. Bolton Dining Commons chef also had the opportunity to represent the University of Georgia and the Southern Region at the NACUFS national conference in Seattle, Washington. The national culinary competition was featured in The Chronicle of Higher Education. The division continues to encourage professional development by supporting staff members participation in the following professional development programs: National Association of College Auxiliary Services (NACAS) - Institute for Managers NACUFS - Human Resources Institute NACUFS - Leadership 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 hosted the NACUFS Food Service Management Internship National Committee meeting in February. The division continues to serve as a host site for the Association of College and University Housing Officers International (ACUHO-I) internship program. The University has been selected to serve as the host for the 2008 NACUFS Southern Regional Conference. In addition, a member of the division s management team was elected to serve as chair of 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 the 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. D-79

4 Food Services continued to meet and exceed customer expectations by providing customer-requested services. Based on customer requests, weekday 24-hour service was implemented at Snelling Dining Commons beginning March 19, Food Services 24- hour-anytime service has been selected as one of the University of Georgia s outstanding customer service initiatives by the University s senior administration and is being submitted to the University System of Georgia for statewide recognition. A cashier at Snelling Dining Commons was this year s recipient of Finance and Administration s Customer Service Merit Award for providing outstanding customer service to students, faculty and staff at the University of Georgia. In FY 2007 the division implemented a successful student employment recruitment program that increased food service student employees by 245%; this ultimately resulted in reduced use of temporary employees to fill the staffing needs of the division during peak service periods. The Oglethorpe Dining Commons renovation was completed in August 2006 and, with the combination of the new food concepts and the new décor of this operation, customer counts have tripled in this operation. During FY 2007, numerous representatives from other college campuses visited Food Service operations. The representatives included visitors from the University of Kentucky, Mississippi State, Auburn University, Murray State and Northwestern University. The division is presently working with Student Activities and the Office of Campus Architects in planning the food service design of the Tate II Center. Plans include an additional food court, which will include three food concepts, and the relocation of the faculty dining center into the Tate Center. During FY 2007, the division expanded the use of biometrics, an integral part of the existing timekeeping system. Biometric technology is currently being used to control backdoor access for one food service operation, with plans to expand this use to all major food service operations. Summary of FY 2008 Goals 1. Increase meal plan sales by increasing off-campus student participation and increasing seven-day meal plan sales. 2. Design and develop food concepts in the Tate Center Renovation. 3. Expand the use of biometrics for inventory control. 4. Expand the use of biometric backdoor access for all major food service operations. 5. Increase recruitment of student employees and reduce the use of temporary employees. 6. Win two additional Loyal E Horton awards to bring the department s total to Retain the division s top 1% EBI customer benchmarking ranking for D-80

5 FOOD SERVICES - ALL UNITS Revenue (1) $ 29,721, % Cost of Sales 8,841, % Gross Profit 20,880, % Personal Services (2) 11,062, % Direct Expenses (2) 2,709, % Indirect Expenses (2) 1,025, % Total Operating Expenses 14,797, % Net Operating Income 6,083, % Depreciation 512, % Debt Service 1,213, % Total Transfers 1,726, % Net Income $ 4,356, % D-81

6 FOOD SERVICES - BOLTON DINING HALL Revenue (1) $ 5,660, % Cost of Sales 1,790, % Gross Profit 3,870, % Personal Services (2) 1,847, % Direct Expenses (2) 369, % Indirect Expenses (2) 227, % Total Operating Expenses 2,444, % Net Operating Income 1,426, % Depreciation 30, % Total Transfers 30, % Net Income $ 1,395, % D-82

7 FOOD SERVICES - SNELLING DINING HALL Revenue (1) $ 5,892, % Cost of Sales 1,653, % Gross Profit 4,238, % Personal Services (2) 1,880, % Direct Expenses (2) 438, % Indirect Expenses (2) 279, % Total Operating Expenses 2,598, % Net Operating Income 1,640, % Depreciation 62, % Total Transfers 62, % Net Income $ 1,577, % D-83

8 FOOD SERVICES - OGLETHORPE DINING HALL Revenue (1) $ 6,685, % Cost of Sales 1,778, % Gross Profit 4,906, % Personal Services (2) 1,693, % Direct Expenses (2) 371, % Indirect Expenses (2) 147, % Total Operating Expenses 2,212, % Net Operating Income 2,693, % Depreciation 47, % Total Transfers 47, % Net Income $ 2,646, % D-84

9 FOOD SERVICES - TATE CENTER Revenue (1) $ 948, % Cost of Sales 407, % Gross Profit 541, % Personal Services (2) 601, % Direct Expenses (2) 301, % Indirect Expenses (2) 36, % Total Operating Expenses 939, % Net Operating Income (398,422) -42.0% Depreciation 33, % Total Transfers 33, % Net Income $ (431,965) -45.5% D-85

10 FOOD SERVICES - EAST CAMPUS COMMISSARY Revenue (1) $ 4, % Cost of Sales 62, % Gross Profit (57,989) % Personal Services (2) 274, % Direct Expenses (2) 91, % Indirect Expenses (2) 14, % Total Operating Expenses 380, % Net Operating Income (438,162) % Depreciation 25, % Total Transfers 25, % Net Income $ (463,274) % D-86

11 FOOD SERVICES - CATERING Revenue (1) $ 676, % Cost of Sales 168, % Gross Profit 508, % Personal Services (2) 234, % Direct Expenses (2) 92, % Indirect Expenses (2) 4, % Total Operating Expenses 332, % Net Operating Income 176, % Depreciation 3, % Total Transfers 3, % Net Income $ 172, % D-87

12 FOOD SERVICES - SATELLITE OPERATIONS Revenue (1) $ 1,008, % Cost of Sales 500, % Gross Profit 508, % Personal Services (2) 456, % Direct Expenses (2) 97, % Indirect Expenses (2) 2, % Total Operating Expenses 556, % Net Operating Income (47,882) -4.7% Depreciation 3, % Total Transfers 3, % Net Income $ (51,246) -5.1% D-88

13 FOOD SERVICES - MEMORIAL HALL FACULTY CENTER Revenue (1) $ 65, % Cost of Sales 37, % Gross Profit 28, % Personal Services (2) 11, % Direct Expenses (2) 6, % Indirect Expenses (2) - 0.0% Total Operating Expenses 17, % Net Operating Income 10, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 10, % D-89

14 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 719, % Cost of Sales 231, % Gross Profit 487, % Personal Services (2) 141, % Direct Expenses (2) 106, % Indirect Expenses (2) - 0.0% Total Operating Expenses 247, % Net Operating Income 239, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 239, % D-90

15 FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ 7,865, % Cost of Sales 2,145, % Gross Profit 5,719, % Personal Services (2) 1,987, % Direct Expenses (2) 392, % Indirect Expenses (2) 241, % Total Operating Expenses 2,621, % Net Operating Income 3,097, % Depreciation 216, % Debt Service 1,213, % Total Transfers 1,430, % Net Income $ 1,667, % D-91

16 FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ 142, % Cost of Sales 65, % Gross Profit 76, % Personal Services (2) 134, % Direct Expenses (2) 40, % Indirect Expenses (2) 10, % Total Operating Expenses 186, % Net Operating Income (109,874) -77.4% Depreciation 6, % Total Transfers 6, % Net Income $ (116,091) -81.8% D-92

17 FOOD SERVICES - STUDENT LEARNING CENTER COFFEE SHOP Revenue (1) $ 53, % Cost of Sales - 0.0% Gross Profit 53, % Personal Services (2) - 0.0% Direct Expenses (2) % Indirect Expenses (2) - 0.0% Total Operating Expenses % Net Operating Income 52, % Depreciation - 0.0% Total Transfers - 0.0% Net Income $ 52, % D-93

18 FOOD SERVICES - FOOD ADMINISTRATION Revenue (1) $ - 0.0% Cost of Sales - 0.0% Gross Profit - 0.0% Personal Services (2) 1,266, % Direct Expenses (2) 322, % Indirect Expenses (2) 6, % Total Operating Expenses 1,594, % Net Operating Income (1,594,989) 0.0% Depreciation 31, % Total Transfers 31, % Net Income $ (1,626,535) 0.0% D-94

19 FOOD SERVICES - CENTRAL FOOD STORAGE Revenue (1) $ - 0.0% Cost of Sales - 0.0% Gross Profit - 0.0% Personal Services (2) 533, % Direct Expenses (2) 78, % Indirect Expenses (2) 53, % Total Operating Expenses 664, % Net Operating Income (664,986) 0.0% Depreciation 52, % Total Transfers 52, % Net Income $ (717,634) 0.0% D-95

20 FOOD SERVICES ORGANIZATION CHART Director J. Michael Floyd Head of Building Maintenance Sammy Johnson Materials Manager Sam Phillips Dietary Specialist Pat Brussack Information Technology Sr. Manager Chris Wilkins Maintenance Central Food Storage Nutritionist FoodPro Manager Katherine Ingerson Stuart Hammond Laundry Associate Director Jeanne Fry Assistant Director Retail Operations and Catering Tom Woodson Bulldog Café Retail Manager I Nancy Blackmon Retail Manager I Catering Manager Marta Givens John Reichner Commissary Executive Chef Persia Briones Bolton Dining Commons Eateries Red Clay Cafe Training Specialist Kris Ingmundson Manager II Wayne Fair Dawg Snacks Dawg Bone Creamery Bone Appetit Chef Paul Oesterle Faculty Center Dawg Bites Village Market Tween the Pages Business Manager III Cynthia Malcolm Sr. Accountant Personnel Specialist III Carol Eidson Beverly Sexton Snelling Dining Commons Oglethorpe Dining Commons The Village Summit Manager II Bryan Varin Manager II Susan Van Gigch Manager II Janet Rawlings Chef Dale Anderson Chef Darnell Tate Chef Bryan Haymans D-96