Name of Student Alec Grieselding Name of tour guide: Jon Brubacher
1. What is your job title and how long have you been working for Miami? Director of Procurement and Food Purchasing and has been working at Miami for 15 years (13 with this job).
2. What is the favorite part of your job? The many different aspects of his job and the unique college food program Miami has.
3. What is the least favorite part of your job? The struggle of trying to get the best quality food for the cheapest price, budget wise.
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? About 5000 About $10,000,000 Jon Brubacher Jon Brubacher Jon Brubacher Miamistudentjobs.com $8.25-9.25 per hour How do the dining halls order the food? What is the process? 1. Two days before the food is needed, the dining hall places an order of the food through the Cbord system. (Specific Menus) 2. The Culinary Support Center confirms and places the order (Cbord). Depends on day of the week and forecast. 3. All the items are prepared and loaded onto trucks and or stored in the proper setting. 4. The food is then delivered to each dining hall. Who does the hiring for the CSC? Through specific managers of certain areas of the CSC How many hours a day are considered full time? 40 Hours How many full time employees on staff? 58 employees How many Part-time staff? 180 (student workers) What is a prime vendor? A single vendor contract to receive the essential products. Supplies about 80% of the inventory. Name a few. U.S Foods is the main vendor. (Castillini, Presto..)
External Threats: What/who is the Competition? The external threats consist of any restaurant or food supplier off campus, as well as the effects of the economy. The economy can result higher food prices and salaries of the workers of CSC. External Opportunities: Future Trends? The future trends would be the advancements of technology and equipment in the CSC and the continuance of being a self-operated college food supplier. What changes would you make to the operation? The Miami University CSC is very well designed and operated, but one thing I notice on campus is the healthy food options. They have expanded, but I feel as though there are still locations that lack this option. The operation should come up with a cost efficient plan to spread more diverse health food options on campus without having to take a chunk out the students money. What are some industry professional organizations dealing with college food service? NACUFS (National Association of College and University Food Services) USDA (U.S. Department of Agriculture) FDA (Food and Drug Administration)
How often is establishment inspected and by what agency? About twice a year by the ODA (Ohio Department of Agriculture).
Internal Strengths: such as quality of food, skill level of employees, work hours The quality of the food is a strength of the food service on campus. The food all around campus has had positive reviews and has been prepared to a good quality and a good variety. Along with this, the chefs at Miami do a superb job of preparing the food and making sure there is no under or over cooked items.
Internal Weaknesses: policies, labor, quality of food, strategic planning An internal weakness I noticed is the skill level of some of the employees. I have experienced employees that are not fully trained and act as though they dont know anymore about their job than I do. I feel as though the employees need to receive an initial effective training to properly prepare them for their work. Another weakness I noticed was the working hours of some of the employees, particularly those in the bakery who have hours proceeding through the night. I believe this time of work may affect the employees performance and could be better organized. What three things did you learn from this tour? Please answer using complete sentences. 1. One thing I learned during this tour was that Miami was a self-operating food supplier for our campus. I did not know that much of the food is assembled, baked, stored and/or produced on our very own campus. For example I did not realize the fruit was cut and diced and washed within our facilities along with sandwiches that are assembled rather than prepackaged elsewhere. 2. Another interesting feature of the CSC I learned was about the testing room. This room was created in order for the new food items to be tested and to determine whether or not they should be placed on the menu at the various dining halls. In particular, over the summer there was a lot of testing done for the newly opened maple street diners. Many foods had to be tested and remade and retested in order to make a well-structured menu for the students. 3. Lastly, I learned about various items that I did not realize were made from scratch in our CSC center. For example all the dough that is used is fresh made dough and not frozen. Also many dressing and salsa are made from scratch within the CSC facilities. Along with this, all the soups are made from scratch with a specific recipe (except Campbells Tomato Soup), packed into a large bag and cooled, shipped to the designated location, reheated and ready to be served.