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____10/10/13____
Name of Student
Tour of facility provided?
YES
no
Sammi Coen
(circle yes or no)
Name of FS
Erickson Dining Hall
Establishment
Type of
Commercial
Nonfoodservice
(Restaurant)
commercial
(circle one)
(School,
hospital)
Number of
Breakfast
Snack
Lunch
Snack
Dinner
Snack
meals served
200
350-400
400-500
per day
Estimate of weekly food cost? Not discussed
Average check amount customer spends for meal ( if applicable) Buffet style (same price for all
customers)
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 This was a dining hall
Total Number of
How many hours a day are How many full time
How many Part-time
employees? 80
considered full time?
employees on staff? 20
staff? 60
Prime Vendor?
Yes
no
Who is the prime vendor?
Circle yes or no
Kind
CSC for food
of
For market, Coke and Pepsi for drinks and also CSC
Trends in business?
Breakfast, lunch, and dinner are set at a given time everyday and students come in to eat. In between
meal times it is not as hectic but food preparation still goes on.
What is unique about this operation?
This dining hall uses china as their plates. They also only offer a brunch combo meal on weekends to
follow student habits.
Favorite part of job?
Jan: students telling her how appreciative they are and how good the establishment is doing. Also getting
to experience something new everyday
Least favorite part of job?
Mary: Teaching new-hires, and directing staff members
How often is establishment inspected and by what agency?
Butler county every semester
S.W.O.T. analysis to include:
Internal Strengths/ Weaknesses
STRENGTHS: The set up allowed for many students to flow through the dining hall especially since they
have the duplicate setup on both sides of the dining center. The management staff was very kind and
helpful and seemed like they run the establishment pretty well.
WEAKNESSES: I thought it was not sanitary that our entire class was walking through the kitchen area
without lab coats or even hairnets. Actually cooking and prepping area was rather cramped. It was
interesting the layout of the pantry, refrigerator, and freezer. They did not seem to flow. Also it did not
seem very efficient that the pantry in the kitchen housed items for the market, maybe the market needed
its own separate pantry outside of the kitchen.

External Opportunities/Threats
OPPORTUNITES: the remodeling/renovation will allow them to fix the flow of the kitchen and/or
expand a little.
THREATS: The new Maple Street Station dining halls have been drawing a lot of attention. Also when
the Armstrong student center opens, it will be competing with students in that general area of campus.
What do you (as the student) recommend to improve the operation?
I believe that all personnel behind the buffet, serving or in the prep kitchen or washroom, needs to have
proper hair covering. I also would recommend that they continue to add healthier options and eliminate
more of the fried food. I know most food service establishments are hot in the kitchen but it was very hot
and muggy as we walked through. Maybe providing a fan or even a place for the cooks and chefs to cool
off would allow a better work environment.