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
Mitchell Dorner
(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
300 meals
Tea Hive
400-500
Tea Hive
600-700
Tea Hive
per day
GreyStone
meals
GreyStone
meals
GreyStone
Estimate of weekly food cost? $10,000.00 - $12,000.00 (buffet only)
Average check amount customer spends for meal ( if applicable) B - $10 L - $12 D - $14
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
N/A
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
Hackney, Graeters, Frito Lay, Pepsi
Trends in business?
Busy at breakfast and dinner, less crowded during lunch
What is unique about this operation?
International food station, Allergen Station (A8), taco bar, potato bar, Sedum on roof for insulation
Favorite part of job?
Working with students and staff, invigorating
Least favorite part of job?
Scheduling, employee discipline
How often is establishment inspected and by what agency?
2x a year by Butler County, 2x a year internal inspection, equipment inspection
S.W.O.T. analysis to include:
Internal Strengths/ Weaknesses
-Fresh eggs
-Waste
-Order everyday
-Not enough full time staff

External Opportunities/Threats
-Open to suggestions for food choices

-Over-ordering

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

-Vegan options
-Listing daily menu outside
-Ice Cream