Tour of Food Service Establishments Assignment Form

Report Number 1 2 3 4 5 6 7 8 9 10
Team Letter - circle one A B C D E F G H I J K L
Date of Tour______________
Name of Student
Tour of facility provided?
yes
no
Tessa Ralinovsky
(circle yes or no)
Name of FS
Western Dining Hall
Establishment
Type of
Commercial
Nonfoodservice
(Restaurant)
commercial
(circle one)
(School,
hospital)
Number of
Breakfast
Snack
Lunch
Snack
Dinner
Snack
meals served
200-300
Closed 10:30- 200-300
Closed 2-5
500-600
n/a
per day
11:30
Estimate of weekly food cost? $10,000-12,000
Average check amount customer spends for meal ( if applicable) student price is $5 for breakfast, $6 for
lunch, and $7 for dinner.
Amount allotted to spend per customer if in school, hospital, long term car facility. ( $2.00/ meal ) or
($7.00/ day) if applicable for this establishment, not available for dining halls, yes, applicable but also
dependent on what the customer buys, this can change the price.
Total Number of
How many hours a day are How many full time
How many Part-time
employees? 220
considered full time? 40
employees on staff? 16
staff? 200
Prime Vendor?
yes
no
Who is the prime vendor?
Circle yes or no
Trends in business? Some trends in business include higher numbers of people eating for diner, because
during the day they are centralized in the academic buildings, in this location many people with strict
diets come due to food allergy.
What is unique about this operation?
This is the only dining hall which has a food sensitive station, a green, living roof with live plants for
insulation, has fireplace.
Favorite part of job?
She likes working with the students, particularly the student workers and encouraging them.
Least favorite part of job?
She dislikes scheduling, disciplining workers, working out problems of student workers who are having a
hard time working
How often is establishment inspected and by what agency?
Inspected two times a year by Butler County, also inspected by the internal inspectors.
S.W.O.T. analysis to include:
Internal Strengths/ Weaknesses
This location is very convenient for many students, especially Western quad is farther away from
campus. They have many food options; the food sensitive station there is also very unique. There is plenty
of seating, a fireplace for dcor. Some of the bad things are the small freezer, which cannot be stocked
very much in advance, dry storage is downstairs and thru dish and everything downstairs is very
inconvenient. Also, the refrigerators are all on one system and if one turns off, they all do. This is a
terrible design.

External Opportunities/Threats
External threats are any businesses outside of Miami, and potentially other dining halls. But since all the
money from dining halls goes back to Miami, its not so much of a competition.

What do you (as the student) recommend to improve the operation?

There should be a reorganization of food, and ingredients. Cost and storage space can be saved if you
cross utilize foods, and I think that the dining hall just has too much going on to make sense, and benefit
them. Also, they should go back in time and tell the architect that the layout should be redone before the
building is built. There are so many inconveniences to the workers- like having a lot of storage
downstairs, and all the rest of the storage is thru the dish tank. Also, with the amount of food they are
serving they should cut down a station or two to save on electric costs. And they should reorganize the
stations where food is currently served. Im not sure that I have a better option, but I know there is one
out there.