Kileigh Chapman

Megan Hovey
Michelle Garvie
NTR 313, Fall 2015
Executive Summary
The HVCC dining facility provides American comfort food to approximately 13,000 customers
each semester, serving an average of 450-600 meals per day. The menu is static, and prices are
adjusted to match enrollment and inflation each year to maintain a small profit. The mission of
the facility is to be a place where hungry minds gather. The Food Service Director John Poole
engages with the clientele through customer feedback surveys and a text-based anonymous
comment service. Customer satisfaction is high. John works with the Admissions Office to create
accurate budget forecasting, and with Student Services and the Athletic Department to cater 1,500
person special events. The main food court is staffed with ten full-time employees. The layout of
the food court is a semicircle, with an entrance, cash register, and exit on each side of an area
with beverages, trays, flatware, and napkins. The center area has convenience foods. The back
area has hot and cold food stations. Food is made-to-order, and served in set portion sizes.
Purchasing, receiving, and much of the food storing is done by John. The receiving area is located
by a service elevator. Frozen and cold storage items are stored immediately upon receipt. Each
cooler and freezer is equipped with an alarm that will sound if the internal temperature exceeds
the set temperature for more than 5 minutes. Some prepared items in the cooler were not covered.
Dry goods are last to be stored, and may be left in the hall for over 24 hours. Storage areas are
easily accessible from the receiving and the food preparation areas. All items are labeled, dated,
and stored at least 6 off the floor. Chemicals are labeled and stored separately. There was no
evidence of pests. The main equipment used is convection ovens, steam-jacketed kettles, hot-held
food warmers, a tilt fry pan, and deep fat fryers. The dish room contained undone dishes. A dirty
mop was stored next to clean mugs. Areas of improvement for this facility are food safety, dry
goods storage, and cleanliness. Cold storage foods should be covered to prevent contamination.
Dry goods should be stored promptly to avoid pilferage, damage, and to remove the hazard of a
blocked hallway. Prompt washing of dishes prevents pest attraction. Contamination from used
cleaning implements is a threat to the safety and sanitation in this food service establishment.