Report 1

Date of Tour: 08/10/2015

Abigail Mechley

Tour of Demske Cullinary Support Center (DCSC)

Type of
foodservice
(circle one)
Number of
meals served
per day

Commercial
(Restaurant)
Breakfast

Non-commercial
(School, hospital)

Snack

Lunch

Snack

Dinner

Snack

The DCSC averages about 22,000 meals per day

Estimate of weekly food cost?

Above $100,000 per week
Total Number of
employees?

How many hours a week

How many full time
are considered full
employees on staff?
time?

How many Part-time

staff?

150-200

40 hours

100-175

Prime Vendor?
Highlight yes or no

yes

50-55

no

Who is the prime vendor?

Trends in business?
The spring/fall seasons have more salads, more comfort foods made during the winter, more produce as weather
gets warmer.
What is unique about this operation?
Miami has won more awards for food services than any other University. The business itself is run entirely by
Miami employees (not outsourced).
Favorite part of job?
Doing tours and things aside from sitting at a desk with a computer; seeing students, visiting the dining halls
occasionally, etc.
Least favorite part of job?
Dealing with finances when the cost of certain food items change, and making financial decisions which may
not earn as much of a profit.
How often is establishment inspected and by what agency?
It is inspected by the Ohio Department of Agriculture once or twice a year.
Internal Strengths/ Weaknesses
The establishment seemed to be extremely well organized, efficient, and safe.