Tour of CSC SWOT (please type the report)

Date of Tour: 3/20/2014

Name of Student: Corinne Smith
Name of tour guide:
John Rubaker
1. What is your job title and how long have you been working for Miami?
Director of Procurement and Purchasing
2. What is the favorite part of your job?
Getting people the food they need and keeping people.

3. What is the least favorite part of your job?
Getting up early for work to go through early deliveries

Number of Items
in Inventory.
Est. Cost of
Inventory.
Who purchases
the food?
Who
purchases the
equipment?
Who sets up
the food
contracts?
How can a
student apply
to work here?
What is
the rate of
pay for
students?
500 10 mil a year John Rubaker Director of
auxiliary
construction
and facilities-
Matthew
John rubaker Online $8.35
How do the dining halls order the food? What is the process?
1. An order is placed from the dining halls with specific amounts and description needed
2. The order is processed by the CSC
3. The item is either pulled from the current stock in the warehouse or ordered from the vendor
4. The item is delivered to the dining hall
Who does the hiring
for the CSC?
Director of staff and
administrative
services- Jamie
How many hours a day are
considered full time?
8 hours
How many full time
employees on staff?
58
How many Part-time staff?
0 (but 180 students)
What is a prime vendor? A prime vendor is the primary distribution channel (single distributor) for procurement and
delivery of a food product
Presto, Castallni, US foods

External Threats: What/who is the Competition?
CRBA, NAFCUS
External Opportunities: Future Trends?
Future trends include more upscale products and food product options
What changes would you make to the operation?
Altering the menu to accommodate more food allergies and preferences and varying the menu throughout campus (each
dining place seems to have the same food just with a little twist)
What are some industry professional organizations dealing with college food service?
Some colleges make deals with chain food organizations and let them serve on campus, there are also outside food
sources the universities hire to bring in food like NAFCUS and CRBA. However those companies are then the ones who
hire employees.
How often is establishment inspected and by what agency?
This establishment is inspected by the FDA 2x a year, and more frequently by the ODA

Internal Strengths: such as quality of food, skill level of employees, work hours
The facility is very clean and well organized for the flow of production and delivery, the workers are very efficient and
practice food safety, follow strict policies, food quality is high compared to other campuses who dont know exactly
where their food comes from, great opportunities for student employment

Internal Weaknesses: policies, labor, quality of food, strategic planning
The hours are somewhat obscure due to delivery demands/hours, the location of the facility is somewhat far from campus
and could result in spoilage or delay, options for those with food allergies or different food preferences are limited
What three things did you learn from this tour? Please answer using complete sentences.
1. I learned how the food I eat in the dining halls is made and how much work goes into bringing the food to my plate.
2. I learned that there are many opportunities for students to get experience and work at the CSC, even in the bakery!
3. I learned that Miami is unique in that it is only one of 20 CSC in the country and that other universities get there foo
from outside sources, making it more expensive and less is known about where it comes from.