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| Dining Services: |
- Developed mission statement for Residential Dining Services
to help maintain our focus as we expand: "We are a caring,
dynamic and fun-loving team striving to satisfy diverse tastes
and appetites by providing a wide variety of fresh, healthy, high
quality food.
- Reopened Carrillo Dining Commons in June 2002, after a two-year
renovation. The newly designed kitchen features “Platform
Cooking,” with several state-of-the-art pieces of equipment,
including a Woodstone Pizza Oven, a Mongolian BBQ, a Rotisserie
Oven, and a Smoker. Staff honed their skills in the new methods
of cooking and presentation, providing culinary excitement in
Carrillo and enhanced menu options for guests.
- Dining Services underwent extensive planning, collaboration
and decision-making to transition the management of Francisco
Torres to H&RS. A feasible dining budget was developed, staffing
needs and the organization chart were assessed, and 31 positions
were filled, mostly with existing FT staff members, and one in-house
promotion. For several months, the central office staff met with
the FT Project Manager and FT Production Manager to establish
systems in the production and CBORD computer areas.
- Served as planners and advisors to the architects and planning
committee for the renovation design development of Ortega Dining
Commons.
- Increased hours for the Take-out meal program in Ortega Dining
Commons, providing 102,000 take out meals, up from 58,000 the
year before. Smoothies were also introduced at breakfast for the
first time, with approximately 30 customers per day.
- Served an increased number of diners: Manzanita Village residents
brought a 5% increase, off-campus meals were up 34%, and take-out
meals increased 20% for a grand total of 198,243 additional meals
served in 2002-03.
- Maintained a raw food cost increase of only 8.5%, despite the
20% increase in the total number of meals served, keeping us within
one quarter of a percentage point of our budget target. Off-campus
meal plan revenue increased by 51% ($139,168), and Concessions
revenue increased by 26% ($34,747) over the previous year. One
purchasing highlight was the establishment of a new bid process
for deli meats, which will save the department approximately $50,000
each year.
- Inspected each food facility unit on campus twice during the
year to enforce and stress the importance of food safety and sanitation
standards set forth by the Food Quality & Safety Standards
Committee and the ServSafe training course. A Hazard Analysis
Critical Control Points (HACCP) audit was conducted to ensure
that units are aware of and practicing HACCP control where necessary.
- Taught two ServSafe classes during the year, coming close to
our goal of certifying all food service employees.
- Created link from the H&RS web page to Dining Services.
The newly developed Dining Services web page includes meal hours,
information and an application for off-campus meal plans, plus
an extensive description of the Special Event services. The website
helped facilitate the increase in off-campus meal plan sales.
Currently being developed is access to all dining commons menus
and information regarding the In Lieu of Meals program.
- Conducted routine campus audit of Residential Dining Services.
Auditors found Dining Services to be effectively performing its
primary mission of providing meals for residents on campus during
the academic year and summer conference season. Goals and objectives
were set around customer service, payroll processing and refining
control in the procurement of goods.
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| Publication & Website: |
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- Published 40-page full-color publication chronicling the Manzanita
Village building project, which is the first project of its kind
on campus since 1968. Replicating the efforts in constructing
a “green building” project, the publication was printed
using Ventura Printing’s patented Waterless print technology
using soy-based inks on post-consumer waste recycled paper.
- Produced first four-color version of the departmental annual
report highlighting the years’ achievements.
- Began first redesign of the H&RS website in five years,
with the goal of improving navigation and updating the presentation
of 232 pages of housing and dining information.
- Added a Google search engine to the H&RS website to run
a site-wide search, making a drastic improvement in the navigation
of the H&RS site.
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