To provide relatively quick, convenient, nutritional, high quality, reasonably priced food products served in a friendly, pleasant customer-centered atmosphere to Butte College students, faculty, staff and the general public.
Dining Services enjoys a strong reputation among students, faculty and staff. We provide the District with a quality product at a fair price in five separate locations: Main Campus dining, Wired Café, Roadrunner Outpost, the Coffee Stop in the Campus Center lounge, and Chico Center Café. Additionally, our catering services operation continues to enhance its reputation of excellence, and we also maintain campus vending services and gymnasium concessions. The staff is professional, well-trained, safety certified, and dedicated to making Dining Services the type of operation of which Butte College can be proud. Overall, Dining Services is meeting its mission to the campus. Administrative Unit Outcomes (AUOs): The performance standards to be met include operating as efficiently as possible to become financially independent of the Bookstore, and generally very good to excellent responses from the Administration Customer Satisfaction Survey. Assessment Method: The assessment method used to evaluate whether or not the AUOs are being met is the end of the year financial statement as well as the feedback from the biannual Administration Customer Satisfaction Survey. Assessment Cycle: the Administration Customer Satisfaction Survey is conducted biannually, while the financial data information is collected annually. Analysis of Results: The data from the satisfaction survey indicates that, other than the perception of high prices and limited healthy choices, customers are very satisfied with their Dining Services experience. Other Items: n/a
Dining Services had new walk-in coolers installed in the amount of $140,000.00. Funds provided were used as intended.
The benefit of the new walk-in coolers is better energy efficiency. The old cooler and freezers were old and have had numerous repairs. The new units provide redundancy by having two coolers and two freezers. This is important in the event that one unit goes out, product can be moved to the other unit and not lose product.
1) The performance standards to be met include operating as efficiently as possible to become finacially independent of the Bookstore.
2) To receive very to excellent responses from the Administration Customer Service Survey
3) Students, faculty and staff will report value in choices to include local and healthy options.
Dining Services supports the college's student achievement standard by providing students with a wide variety of convenient food choices on the main campus. Although this is not directly related to degree and certificate attainment, we support student success by providing an essential element of their success...food.
Dining Services also offer students real life job training and the confidence they need as they move forward in their careers.
Dining Services supports the College's Strategic Direction by supporting student, faculty and staff success (Initiative #2). We do this by creating a more diverse menu to include healthy and local options we are maximizing local resources that support our own community and by training the Dining Services staff to provide better customer service.
Dining Services does Administrative Program Review on an annual basis through the unit planning process.
1) Operate finacially independent of the Bookstore
2) Maintain a positive relationship with our campus community
3) Ongoing professional development for entire staff
Strategy 1 - Increase professional development
Achieve high staff morale
Increase cross training so students are able to support not only their own area of responsibility but support fellow employees thus enhancing the customer experience. This will also help create self-worth in the work place giving our students the confidence they need when they move on to the next job or career.
Strategy 2 - Decrease energy usage
Current equipment is is terrible condition and under constant repair. Decrease energy usage by providing/purchasing new energy efficient equipment.
Purchase a new kitchen prep line to include Steamer, double convection ovens and four burner range so we may expand our offerings both daily and with caterings. In addition, new equipment will require less repair and operate much more efficiently.
Strategy 3 - Increase affordable dining options
Create new dining venue in place of existing Taco Bar.
Dining Services plans to reinvent the Taco Bar. Sales have been undesirable at this location therfore we are looking to create more affordable service and increase volume. ; by offering lower price point at this location our goal is to reduce labor & food cost while increasing customer volume. The revised menu is designed to increase revenue while offering the customer a simple and affordable dining option.
Strategy 4 - Maximize student labor
Be vigilant in keeping student labor at a resonable level.
One of the only controllable costs available to Dining Services is student labor. It is imperative to keep it at its lowest level without sacraficing customer service. With the increase of minimum wage we must maximize each student labor hour. We must continue to source a more affordable and efficient way of doing business. Provide cross training to students to encourage better team work. This also will teach student multi-tasking necessary for their future endeavors.
Strategy 5 - Increase Healthy dining options
Increase healthy options; increase options at lower cost to our customer.
Increase offerings to include healthy, vegetarian & vegan options while maintaining reasonable market prices. Increase Grab n Go items at a lower cost to our customer. Continue to source more local products. Utilize customer feedback to increase our selections. It is imperative that the business does all it can to achieve customer satisfaction to ensure success.
Dining Services has no non-financial requests
As an entity of Auxiliary Services, Dining Services is a self-supporting operation. We endeavor to meet all of our own financial obligations including employee salaries and benefits, but for many years we have fallen short of that goal and consequently have relied on subsidization by the Bookstore. Though revenue in Dining Services has increased steadily over the past four years, it appears that sales growth will begin to slow as the student population shrinks and minimum wage rises. In addition certain programs such as LEAP have been suspended resulting in loss of revenue. We will continue to source new poential revenie streams while operating as efficiently as possible.
| Original Priority | Program, Unit, Area | Resource Type | Account Number | Object Code | One Time Augment | Ongoing Augment |
| Description | Supporting Rationale | Potential Alternative Funding Sources | Prioritization Criteria | |||
| 1 | Food Services | Facilities | 12.170.160.1.694000 | 56000 | $45,199.00 | $0.00 |
| Dining Services is in need of equipment upgrades. | Needs Assessment: Existing kitchen "cooking line" is non-code compliant. The equipment extends beyond the hood. Code require the equipment to be within the inside of the hood 6" on both ends. Presently, the equipment extend 4-1/2" on one end and 6" on the other end. The subject equipment is old and inefficient. A recent PG&E Energy audit recommended replacing the steamer and oven and capturing significant annual energy savings. Project Description: 1) Remove and dispose of two (2) existing 38" wide ovens (each) and one (1) 24" steamer recommended by PG&E in their energy audit. Replace the ovens with one (1) 38" new energy efficient gas Double Deck Convection Oven that will reduce area and maintain cooking efficiencies required; replace steamer with a 21-1/2" energy efficient HyPerSteam Pressureless Steamer that will take up less area while increasing cooking capacity 40%; add a 24" wide four burner energy efficient gas range presently not available in the kitchen, but needed to better meet the scope of services provided; and move one existing tilt brazier and one steam kettle units under the hood to meet code (requires moving equipment approximately 11", disconnecting and reconnecting utilities/re-piping and re-wiring). 2) Contract for design, engineering and work on-site required to add necessary fire suppression head for new range and the relocation of existing fire suppression heads to meet applicable code (a head needs to be positioned over each equipment at the outside edge of the hood). Approximate Energy Saving: Convection Oven - $416.00 annually Pressureless Steamer $500.00 annually |
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