AUXILIARY SERVICES FOOD SERVICES

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1 Summary of Major Accomplishments AUXILIARY SERVICES FOOD SERVICES The Food Service Department is continually recognized nationally for the success of its totally voluntary meal plan program. Fiscal Year 2003 was no exception and closed as a record-breaking year for the Department. The National Association of College and University Food Services again recognized the Department with the first place award for Residence Hall/Special Event - Chuck Wagon Dinner and with first place for Resident Hall/Standard Menu. With the receipt of these two awards, the Department has received a total of 47 Loyal E. Horton Menu Awards. A benchmark for the Department is to compare the number of students participating in the meal plan to the total number of students residing in on-campus housing. For FY03, 110% of the students living on-campus participated in the meal plan. This indicates that a large number of students living off-campus are participating in the meal plan, as well. In fact, the number of off-campus students on the meal plan continues to rise, primarily due to extending the serving hours at Snelling Dining Hall until 10:00 p.m., Monday through Thursday. Based on this success, serving hours will be further extended from 10:00 p.m. to 12:00 midnight beginning Fall Semester With these adjustments, Snelling Hall will be open from 7:00 a.m. to 12:00 a.m., Monday through Thursday and from 7:00 a.m. to 2:30 p.m. on Friday. At the end of Spring Semester 2003, the Department was validating more than 2,000 cars every four nights in the South Campus parking deck. Contract rates for the two meal plan options for FY were as follows: Contract Semester Average Rate Payment Cost per Day 5-Day $2,122 $1,061 $ Day $2,324 $1,162 $ 9.93 To improve the meal plan payment process, Food Services joined the Bursar's Student Account system in May of This system allows students to make one payment for tuition, housing and food service. The system has been widely accepted by the Department s customers, with double the number of meal plan payments processed by June 30, 2003 when compared to June 30, The Department also participated in The Measuring Stick Benchmarking Survey. The Food Service Department was benchmarked in three categories, including the Carnegie Class, Select 6 and All Participating Institutions, and received extremely high ratings. The report states, It is clear that UGA is doing an exceptional job when compared to other institutions. C-82

2 Factor Breakdown and Ranking: How satisfied are you with the quality of dining hall food? - 1 st among select 6, top 20% - 1 st among our class (67 schools), top 20% - 6 th among all schools (229 schools), top 20% How satisfied are you with the cleanliness of the dining hall facilities? - 1 st among select 6, top 20% - 1 st among our class (67 schools), top 20% - 4 th among all schools (229 schools), top 20% How satisfied are you with the dining room environment? - 1 st among select 6, top 20% - 1 st among our class (67 schools), top 20% - 5 th among all schools (229 schools), top 20% How satisfied are you with the service provided by dining hall staff? - 1 st among select 6, top 20% - 2 nd among our class (67 schools), top 20% - 11 th among all schools (229 schools), top 20% How satisfied are you with the value of the meal plan? - 2 nd among select 6, top 20% - 2 nd among our class (67 schools), top 20% - 51 st among all schools (229 schools), top 20% The Department continued to support the educational mission of the University by providing facilities and staff to assist in the quantity food lab courses offered by the Food and Nutrition Department, a unit of the College of Family and Consumer Sciences. The Department also participated in the ACUHO-I/NACUFS Internship Program and hosted two college food service interns during the summer. The Department was notified this year by the Public Relations Department that the "Let the Big Dawg Eat" video received a Special Merit Award in the Films and Videotapes Category in the CASE District III Advancement Awards (Council for the Advancement and Support of Education). Summary of FY Goals Construction of the new East Village Commons began in the spring of 2003 with a projected completion date of July 1, The new facility will include a 550-seat student dining facility, a cash food court and a convenience store. The food concepts in the operation will include: Red Clay Café - a la carte dining Sweet Java Brown's - coffee and pastries Frostworks - premium ice cream, yogurt and sundaes Between the Bread - specialty sandwiches and soups The Village Market - convenience store The Village Summit - meal plan service and fixed price dining C-83

3 The Village Green - salads, toppings and dressings Egg Works - made to order omelets Headliners - hot entrees and vegetable sides Giorgio s & Co. - pizza and pasta Upper East Side Deli - sandwiches, wraps and soup Just Veggies - vegetarian cuisine Blue Steel Grill - made to order grilled sandwiches UGA - smoothies, fruit, ice cream, deserts The Filling Station - hot and cold beverages Working with the University Architects office, the Department completed the design of a coffee shop, which will open in the new Student Learning Center in August The Department partnered with Jittery Joe's to operate the coffee shop. Plans are also in place for the expansion of freezer space at Central Food Storage. This expansion is necessary due to the growth of the Food Service Department, including the addition of the new East Village Commons. To increase customer service, plans include expanding dinner serving hours at Snelling Dining Hall until midnight (Monday-Thursday) and implementing continuous service hours at Bolton Dining Commons and Oglethorpe Dining Commons, 7:00 a.m. - 7:00 p.m., Monday through Friday. In addition, the Department plans to expand the use of biometrics by including biometric technology in time collection devices as part of a new timekeeping system. C-84

4 FOOD SERVICES - ALL UNITS Revenue (1) $ 16,890, % $ 16,224, % Cost of Sales 5,348, % 5,172, % Gross Profit 11,541, % 11,051, % Personal Services (2) 6,763, % 6,235, % Direct Expenses (2) 2,649, % 2,767, % Indirect Expenses (2) 703, % 650, % Total Operating Expenses 10,116, % 9,653, % Net Operating Income 1,424, % 1,398, % Depreciation 254, % 811, % Total Transfers 222, % 811, % Net Income 1,202, % 587, % (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

5 BOLTON DINING HALL Revenue (1) $ 4,197, % $ 4,322, % Cost of Sales 1,336, % 1,446, % Gross Profit 2,860, % 2,876, % Personal Services (2) 1,400, % 1,511, % Direct Expenses (2) 600, % 590, % Indirect Expenses (2) 212, % 178, % Total Operating Expenses 2,214, % 2,281, % Net Operating Income 646, % 595, % Depreciation 32, % 216, % Total Transfers 32, % 216, % Net Income $ 613, % $ 378, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense.

6 SNELLING DINING HALL Revenue (1) $ 4,822, % $ 4,367, % Cost of Sales 1,594, % 1,506, % Gross Profit 3,227, % 2,861, % Personal Services (2) 1,733, % 1,598, % Direct Expenses (2) 697, % 770, % Indirect Expenses (2) 219, % 225, % Total Operating Expenses 2,650, % 2,593, % Net Operating Income 576, % 267, % Depreciation 61, % 218, % Total Transfers 61, % 218, % Net Income $ 514, % $ 48, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense.

7 OGLETHORPE DINING HALL Revenue (1) $ 4,355, % $ 4,443, % Cost of Sales 1,049, % 1,008, % Gross Profit 3,306, % 3,435, % Personal Services (2) 1,415, % 1,362, % Direct Expenses (2) 563, % 527, % Indirect Expenses (2) 143, % 122, % Total Operating Expenses 2,122, % 2,012, % Net Operating Income 1,184, % 1,422, % Depreciation 47, % 222, % Total Transfers 47, % 222, % Net Income $ 1,136, % $ 1,200, % (1) Includes a distribution of Interest Income. (2) Includes a distribution of Administrative Expense.

8 TATE CENTER FOOD SERVICES Revenue (1) $ 784, % $ 774, % Cost of Sales 330, % 286, % Gross Profit 454, % 487, % Personal Services (2) 716, % 672, % Direct Expenses (2) 431, % 408, % Indirect Expenses (2) 77, % 56, % Total Operating Expenses 1,225, % 1,136, % Net Operating Income (771,171) -98.3% (648,957) -83.8% Depreciation 69, % 38, % Total Transfers 69, % 38, % Net Income $ (840,287) % $ (687,660) -88.8% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

9 MCWHORTER DINING HALL Revenue (1) $ 722, % $ 612, % Cost of Sales 233, % 194, % Gross Profit 489, % 417, % Personal Services (2) 388, % 267, % Direct Expenses (2) 47, % 102, % Indirect Expenses (2) 26, % 33, % Total Operating Expenses 461, % 403, % Net Operating Income 27, % 14, % Depreciation % 30, % Total Transfers % 30, % Net Income $ 27, % $ (16,350) -2.7% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

10 FOOD SERVICE CATERING Revenue (1) $ 443, % $ 483, % Cost of Sales 131, % 174, % Gross Profit 311, % 309, % Personal Services (2) 274, % 241, % Direct Expenses (2) 71, % 129, % Indirect Expenses (2) 5, % 2, % Total Operating Expenses 351, % 373, % Net Operating Income (40,325) -9.1% (63,971) -13.2% Depreciation 4, % 24, % Total Transfers 4, % 24, % Net Income $ (44,719) -10.1% $ (88,146) -18.2% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

11 FOOD SERVICE SATELLITE OPERATIONS Revenue (1) $ 999, % $ 1,076, % Cost of Sales 487, % 496, % Gross Profit 512, % 580, % Personal Services (2) 582, % 468, % Direct Expenses (2) 106, % 202, % Indirect Expenses (2) 13, % 30, % Total Operating Expenses 702, % 701, % Net Operating Income (190,018) -19.0% (121,037) -11.2% Depreciation 5, % 53, % Total Transfers 5, % 53, % Net Income $ (195,552) -19.6% $ (174,876) -16.2% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

12 MEMORIAL HALL FACULTY CENTER Revenue (1) $ 110, % $ 143, % Cost of Sales 37, % 59, % Gross Profit 73, % 84, % Personal Services (2) 98, % 113, % Direct Expenses 12, % 35, % Indirect Expenses 3, % 2, % Total Operating Expenses 114, % 150, % Net Operating Income (41,037) -37.0% (66,798) -46.5% Depreciation - 0.0% 7, % Total Transfers - 0.0% 7, % Net Income $ (41,037) -37.0% $ (73,980) -51.5% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

13 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 453, % $ - 0.0% Cost of Sales 148, % 0.0% Gross Profit 304, % - 0.0% Personal Services (2) 153, % 0.0% Direct Expenses (2) 118, % 0.0% Indirect Expenses (2) 1, % 0.0% Total Operating Expenses 273, % - 0.0% Net Operating Income 31, % - 0.0% Depreciation - 0.0% - 0.0% Total Transfers % Net Income $ 31, % $ - 0.0% (1) Includes a distribution of interest income. (2) Includes a distribution of administrative expense.

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