Tour of CSC SWOT (please type the report)

Date of Tour__10/13/2015____________
Name of Student Megan Dressel
Name of tour guide: Laura Sampson
1. What is your job title and how long have you been working for Miami?
Executive Manager of Baking Operation 10 years, 2 years at CSC
2. What is the favorite part of your job?
Spending time with students, giving tours. Anything out of the ordinary of the daily routine
3. What is the least favorite part of your job?
Reconciling the credit cards, filling out why they spent what they spent
Number of
Est. Cost of
Who purchases Who
Who sets up
Items in
Inventory.
the food?
purchases
the food
Inventory.
500,000/year
John
the
contracts?
3-4,000 items
12 mil
Brunbaker
equipment?
John
John
Brunbaker
Brunbaker

How do the dining halls order the food? What is the process?
1. Fill out a serving line worksheet: how much stuff they made that day
2. At the end of the day they can say how much they made, served, and wasted
3. Enter the information into FSS
4. They then determine how much food they need to bring in next time
Who does the hiring
How many hours a day are
How many full time
for the CSC?
considered full time?
employees on staff?
Each area hires
40 hours/week
45, 60 students
specifically for their
own section ex.
Bakery, inventory, etc
What is a prime vendor?
Name a few.
Castalini, Pepsi

How can a
student apply
to work
here?
Hire Touch,
apply online,
dining hall

What is
the rate of
pay for
students?
Minimum
wage
Late
working:
$1 more
than
minimum
wage

How many Part-time staff?

0 everyone is full time

External Threats: What/who is the Competition?

Uptown, other universities food choices factor into university choices
External Opportunities: Future Trends?
Whaever the students want, they hold focus groups
Ex: Western was originally a la carte, then they changed it to a buffet style, but students wanted a la carte so they
changed it back. Ex: Adding a Starbucks
What changes would you make to the operation?
Offer more grab and go foods so students can have more opportunities to eat in between classes
What are some industry professional organizations dealing with college food service ?
NACUFS National Association of College Food Service
How often is establishment inspected and by what agency?
By the ODA, they just come in whenever it is not scheduled

Internal Strengths: such as quality of food, skill level of employees, work hours
Always put quality over convenience, all full time employees, cold/hot rooms
Internal Weaknesses: policies, labor, quality of food, strategic planning
Upkeeps of FSS: they do not have a FSS administrator, lack of labor in the dining halls
What three things did you learn from this tour? Please answer using complete sentences.
1.I learned that most of the sauces, foods, and everything is homemade there and the foods arent just shipped in
premade the ingredients are shipped in.
2. I learned the fresh produce they order is only kept one day then thrown away so all their produce is very fresh.
3. I learned that two years ago Coke and Pepsi were all over campus but after Pepsi offered discounts, it is now the
prime vendor on campus over Coke.