Embry-Riddle Aeronautical University Community's Dissatisfaction with the Meal Service Status Quo - Report Example

Food Service at ERAU Student Name: University: Subject: Instructor: October 24th, 2013. Table of Contents Content……………………………………………………………………………………..…Page 1.0 Abstract…………………………………………………………………………………..3 2.0 Introduction……………..……….……………….……………………………………….4 3.0 Methodologies……………………………………………….……………………………4 3.1 Primary Sources…..………………………………………………………………………4 3.2 Secondary Sources……..…………………………………………………………………5 4.0 Limitation………………………………………………………………………………..5 5.0 Facts…….….………………………………………………………………………..……5 6.0 Analysis of Study Findings…...………………………………………………………….8 7.0 Conclusion…………..……………………………………………………………………10 8.0 Recommendations……………………………………………………………………….11 9.0 References……………………………………………………………………………….12 10.0 Appendix……………………………………………………………………………….12 Table of Figures Figure 1: Breakdown of study responses by category………………………………………6 Figure 2: Responses concerning request for more variety………………………………….6 Figure 3: Responses Categorization Concerning Service Quality………………………….7 Figure 4: Responses Concerning Healthier Foods………………………………………….7 Report on the investigation of Food Services at ERAU 1.0 Abstract This report offers an analysis of the opinion of students concerning meal services at Embry-Riddle Aeronautical University (ERAU), along with some recommendations for improving those meal programs. Data collection method comprises survey of 6 multiple-choice questions, and was carried out on a website known as www.surveymonkey.com opinion of the ERAU campus students’ meal programs. In the survey, 32 participants responded to the asked question: “What would you prefer see changed concerning the food on the University? At no given time in the course of the study did the current main meal service provider alluded to or mentioned. This question was chosen because of its open-ended design, which minimized the effect of leading questions. The survey responses were summarized into six main themes as follows. 1. Quality of service 2. Cost 3. The dietary needs access inability 4. Quality and access to healthy meals 5. Meal variety 6. Diverse meal requests The study established that 97% of the ERAU students’ fraternity is unsatisfied with the present meal service, 2.5% did not comment, while 0.5% gave positive comments. The cost of meal, access to healthy quality meals and meal variety were the three major concerns. A look at ERAU’s peer institutions reveal that they have devised solutions to these common concerns to develop meal programs, which cater for the student’s needs. The report also includes some recommendations for meal program improvements at ERAU, with the ultimate objective of developing meal services that satisfy the student’s needs and enhance campus-wide satisfaction. The recommendations have been crafted from wide study of literatures from articles and journals as well as consultation with food professionals. 2.0 Introduction As an on-campus student, acquiring a meal service has become a conformist trend. Initially, meal programs developed by the institutions were considered to be valuable and a noble approach of saving cash on meal expenses. At ERAU, the meal program is composed of two components- dinning dollars and base cost. The base cost caters for all the non food expenses for running the meal services, for example the utilities, maintenance, supplies and labor and on the other hand, the dinning dollars are utilized to make purchases within the on-campus meal program facilities. All the items on the menu have a cash price, which comprises both the operations’ base cost and food costs. Due to the fact the meal program members must pay for the operations’ base cost in up front, the meal purchases are discounted, and for commodities i.e. prepackaged vender items they do not get any discount. Purchases for meal items made within the ERAU coffee shops using the food program get some small discount as well, but the convenience store purchases are not entitled for any discount (ERAU, 2013). This report aims to offers an analysis of the opinion of students regarding meal programs at Embry-Riddle Aeronautical University (ERAU), along with some recommendations for improving those meal programs. 3.0 Methodologies 3.1 Primary Source The online survey, which serves as my primary source, was carried out over duration of one week. Students were asked “what would you wish be changed concerning meal on campus?” The online survey question made no reference to ERAU’s present main meal service provider Sodexo or any other meal service provider within the campus. The survey question was chosen because of the nature of it open-endedness, and also to minimize any bias on the current meal providers. Although the nature of this open ended question is difficult for analysis of data, it reduced the effect of a leading question and harnessed the ingenuity of data development. The responses were divided into eight themed common groups that were broken down further into subgroups to refine the data further. Appendix 1 shows responses on this these categories as well as their subcategories. 3.2 Secondary Sources To support my primary sources and theories, using key words I utilized Google search and found two articles, which offer valuable information campus meal programs. The article I chosen include: 1. About Diversity Food Service by Diversity Food Services which talks about the impact of meals served on colleges and universities to student health. 2. An article written by Kitchen Standards, which explores the barriers and limitations for present on-campus catering organizations. 4.0 Limitations Since this was an online survey, my major limitation of the research was the representativeness of the sample, and because of the online design, I was not able to randomize the sample population, and this could have reduced data variation. 5.0 Facts The study survey has a total of 32 participants (n=32). The survey data was subdivided into eight categories. Chart 1 shows the results of that breakdown. Chart 1 showing the breakdown of study responses by category. Category Breakdown In every category there was a chance for more breakdowns of the data that could be utilized to create a wider understanding of the students’ concerns. This further sub-categorization was carried out on the three major response categories, for example higher service quality, healthier foods and more variety. The results of these sub-categorizations are illustrated in chart two, three and four. Chart 2: Responses concerning request for more variety On responses concerning request for more meal variety, 11% indicated that those options were beyond sodexo, 55% wanted to see more diverse list of ingredients and 34% indicated they wanted to see more diverse meal choices. Chart 3: Responses Categorization Concerning Service Quality This charts shows categorization regarding meal quality, whereby 41% of the respondents indicated that food quality needs changed, 2% suggested that meal spaces need improved, 23% said that service quality should be sedexo specific, 19% indicated that meal hours be changed, 9% wanted staffing changed and 6% wanted meal plans changed. Chart 4: Responses Concerning Healthier Foods In the above chart responses concerning healthier foods, 23% of the respondents indicated that they concerned about the impact of meals on health and food quality, 22% suggested that healthy meals are too expensive, 36% asked for nutritional information and 19% indicated adeqaute healthy foods. 6.0 Analysis of the Study Findings Within the current meal program, students have limited choices concerning who provides the meal they eat in campus. All the on-campus dinining areas and other small meal service outlets within the campus are managed by Sodexo with no competition. The inability to access a diverse meal menu in ERAU is the single larget issue from the survey findings, 33% of the respondents asked for more choices in the meals served. Among the respondents asking for more diverse menu, (18.2%) gave different requests concerning changes to the menu that the results imply that no single meal provider is capable of satisfying all the dining needs within the campus. The study findings show that one of the biggest issues with the present meal program at ERAU is lack of diversity and variety in food provided. It is then apparent that the diverse food needs within the campus cannot be achieved by one exclusive meal provider. ERAU can begin to address the issues raised by 33% of the respondents through allowing students to use their monies on a variety of meal service shops or outlets. In the study, 36% of the respondents who indicated health as their main issue responded by asking nutritional information. Presently, about 40% of the Sedoxo menu has nutritional information accessible online (considering that in the course of summer and spring semesters have 0 percent nutritional information online). According to Diversity Food Services (2013), it is important for students to have information regarding ingredients and nutrition concerning meals so as to make informed dietary, healthy choices. The ERAU community is composed of a diversity of persons with a diverse needs of dietary restrictions and needs. Every person at ERAU should be in a position to access foods that satisfy their dietary needs and which are nutritionally adequate and fully balanced. Nonetheless, a third of the survey participants (33%) cited that such foods are not available for them. The survey findings suggested that the present meal services offer inadequacy of complete, balance food choices for students who are vegan, vegetarian, have food allergies or medical food restrictions and or require Halal meals. In a nut shell, the meal provided within the ERAU is short of satisfying the ERAU’s diverse community needs and the alternative options are often nutritionally lacking and inadequate. As you would have thought, students are the main population served by the on-campus meal providers. On-campus meal program alone record approximately $3.5 million of the revenues collected by Sodexo every academic year. Hence, students should have their rights catered for by the University meal contract. ERAU Students Association regard culturally sensitive, nutritional, sustainable and diverse food options are rights. In addition students should have proper grounds, through which these rights can be advocated if one feels that meal service provider has dishonored their rights. The existing ERAU Charter of Students Responsibilities and Rights, a document that should regulate and govern meal services fails to address this matter. To 5 percent of the survey participants, having a more sustainable local meal options is their main issue. ERAU Student Association acknowledges that what is not or what is considered to be local could be confusing. It is therefore important to establish a local procurement guideline specific to ERAU and its community. I feel that the University and ERAU Students Association have stake in establishing ERAU-specific regulations, as viability and availability of local procurement is majorly reliant of the locale. Beside, with a guideline specific to ERAU with can uphold the university ideals as a sustainable institution and assert our support and commitment to the locals and minimize our ecological footprint as well (Heller, 2010). Within the present meal contract, nearly all catering within the campus has to be done by Sedoxo. This arrangement is seriously limiting since it does not allow establishments on university the autonomy to seek for food services, which best meet their needs. It has been proven in the past that Sedoxo meal services are inadequate to fulfill the specific demands of a group. ERAU (2013), states that the latest example of Sedoxo’s failure to meet the demands of a specific catering function is the contract violated at the 25th Annual Indigenous Gathering. In the course of this meeting, Sedoxo was contracted to offer cultural appropriate meals, however they failed to provide on the particular contract by failing or sheer refusal to offer food specific for that gathering. The ERAU Students Associations has a feeling that all food service contracts within the campus ought to be available for event-by-event and on open-tender basis. The primary meal provider has the right to for this tendering, however the student run enterprises and local catering businesses should be accorded an equitable opportunity while receiving meal contracts. Presently, ERAU runs classes staring at 8.00 AM. But there is no meal services outlets operating within the campus before this time, implying that students who stay in residence do not have the opportunity to have meals prior to classes. Students should have meals before classes as this is important for their well being. Moreover, 19% of the respondents citing dissatisfaction with the meal service indicated operation hours as their main concern. Within the status quo, there is no even one location, which is frequently or accurately updated, for the meal provider to communicate with the students. This results to confusion or poor communication regarding meal service concerns, comprising changes of nutritional information, change of operation hours as well as allergen information (Kitchen Standards, 2012). The study established that 18% of the campus fraternity is concerned about the effect of the meal on their health. More often, students have numerous health needs and these are not catered for by the meal service on the university. In addition, most of the meals served are highly saturated in sugar, sodium, cholesterol and fats among other substances, which might have negative effect on the health of the students. Nonetheless, this study alone is not adequate in scope to tackle the effects on meals served at ERAU on health. Hence, I recommend a thorough investigation into the effects on meals served at ERAU to health to be carried out. All in all, of the positive remarks obtained from the survey, Sodexo staff was praised for their professional, prompt and friendly service. Although I am seeking to transform meal services at Embry-Riddle Aeronautical University, this should not result at a cost of the present unionized employees losing their jobs. 7.0 Conclusion The findings of the survey indicate that Embry-Riddle Aeronautical University community is fundamentally dissatisfied with the meal service status quo. The issues are varied; however the very conclusive finding of this research is that Embry-Riddle Aeronautical University students want to see change or transformation in meal services at the campus. I suggest that the below recommendations can methodically address the various issues found through the survey and data analysis. These recommendations have been chosen to improve satisfaction with any meal service provider contracted to offer meal services on Embry-Riddle Aeronautical University. 8.0 Recommendations: An investigation should be carried out on to the effects on meals provided on the university. A centralized location should be developed for post meal-associated information. Make sure that whenever lectures are being conducted, students have the opportunity to take meal within the campus both after and prior to their lectures. Transform the present monopoly for Embry-Riddle Aeronautical University meal program to a process of open tender. The meal program providers should make sure that all visitors, staff, faculty and students have access to complete nutritional meals irrespective of their dietary constraints. There should be more flexibility on “flex dollars” through allowing students to utilize the flex dollars within various meal services outlets on the campus. 9.0 References "About Diversity Food Services." Diversity Food Services. N.p., n.d. Web. 20 October 2013. . "Kitchen Standards." Diversity Food Services. N.p., n.d. Web. 18 July 2012. . erau.edu. (2013). Embry-Riddle Aeronautical University. [online] Available at [Last accessed: 22nd October, 2013] Heller, S. (2010). Paying for College: Is that Meal Plan Worth it? [online] Available at [Last accessed: 21st October, 2013] Embry-Riddle Aeronautical University. ERAU University Charter of Student Rights and Responsibilities. N.p.: n.p., n.d.. Appendix Read More