Tour of CSC SWOT (please type the report)

Date of Tour___10/16/14_____
Name of Student: Patrick Burrows
Name of tour guide: Jon
1. What is your job title and how long have you been working for Miami? Director of Procurement and Food
Purchasing. 16 Years.
2. What is the favorite part of your job? No two days are the same
3. What is the least favorite part of your job? Fluctuations that are not predictable in the market.
Number of Items
in Inventory.

Est. Cost of
Inventory.

Who purchases
the food?

2500 different
items

10 million

Jon

Who
Who sets up
purchases the the food
equipment?
contracts?
Jon and
Jon and
University
University
Council
Council

How can a
student apply
to work here?
Through the
Miami
website

What is
the rate of
pay for
students?
$8.35/hr

How do the dining halls order the food? What is the process?
1.Dining hall takes inventory and orders it through the system
2.Warehouse sees the order and gathers it
3.Warehouse loads it on a truck
4.Truck is off loaded at the dining hall
Who does the hiring
How many hours a day are
How many full time
How many Part-time staff?
for the CSC? Dept.
considered full time?
employees on staff?
140
Exec or manager
8
58
What is a prime vendor?
Name a few. Pepsi, US Foods, a convenience store vendor for the markets.
External Threats: What/who is the Competition? External threats are restaurants and grocery stores in Oxford.
For example Kroger, Walmart, Skippers, Chipotle, Brunos
External Opportunities: Future Trends? Efficiency of operations and recycling.
What changes would you make to the operation? I would make sure that all waste gets recycled and that all food
waste is used. I would also look for other ways to make the operation greener.
What are some industry professional organizations dealing with college food service? NACUFS
How often is establishment inspected and by what agency? The dining halls are inspected 2 times per year by
Butler County Health and 2 self-inspections per year. Demske is inspected 2 times per year by ODA.
Internal Strengths: such as quality of food, skill level of employees, work hours
Food quality appears to be high and the employees seem to care to maintain and improve that.
Internal Weaknesses: policies, labor, quality of food, strategic planning
The building was built a long time ago. A newer and efficient design may be beneficial.
What three things did you learn from this tour? Please answer using complete sentences.
1. I learned the process of how food is ordered and stored for the dining halls.
2.I had no idea how complex the logistics of campus food was until this tour.
3. I learned that the prices of the food we buy on campus are set ahead of time.