Food Variety at Embry-Riddle Aeronautical University - Case Study Example

Embry-Riddle Aeronautical University Intra-University Transfer Food Variety at Riddle’s Campus Name Course Tutor Date Table of Content Abstract 3 List of Visuals 4 Introduction 5 Methodology 6 Primary Information 6 Secondary Information 7 Facts 8 Student Demographics 8 ERAU Meal Plan 8 Illinois State University: Food Variety 9 Constituents of a Healthy Diet 9 Analysis 10 Conclusion 12 References 13 Abstract Embry-Riddle Aeronautical University (ERAU) hosts students from diverse cultural, ethnic, social and economic backgrounds (ERAU, 2013). As a result, the campus dinning services has to grapple with diverse needs and preferences of a diverse student population. This report seeks to analyze whether the ERAU campus dinning services offer food variety that meet the needs of a diverse student population. Firstly, the report begins by illustrating the approach or methodology used to collect data. Secondly, it highlights various facts pertinent to this study such as student demographics, ERAU meals plan and the constituents of a healthy diet. Subsequently, this report analyzes the data collected and draws relevant conclusion regarding the issue in investigation. Using both primary and secondary methods of data collection, this report establishes that ERAU dining services provide a wide selection of food varieties. Moreover, the food menu is modifiable and can be adjusted so as to meet the needs of students. In reference to data collected through an online survey, this report also establishes that, most ERAU students prefer healthy food options, a larger selection of food varieties, fast foods such as Mac Burger King, KFC, Pizza and mid eastern food types like Indian food and international food. 25% of the participants who took part in the survey indicated that they are not satisfied, 50% indicated that they were neutral whereas 25% indicated that they were somewhat satisfied. Given that the food menu is modifiable and can be adjusted so as to meet the needs of students, I conclude in this report that the lack of satisfaction among some students could be as a result of their failure to communicate their needs and preferences to the food manager. The management of the ERAU campus dining have done a fairly remarkable job by incorporating a wide selection of food. Nonetheless, there is room for improvement, if students communicate their needs and preferences to the food manager. List of Visuals Figure 1: ERAU Meal Plan………………………………………………………………………………………………….8 Retrieved from ERAU website Figure 2: Constituents of a healthy Diet………………………………………………………………………………9 Retrieved from Department of Nutrition, Harvard School of Public Health Introduction Embry-Riddle Aeronautical University (ERAU) is among the institutions of higher learning in the United States that has a very diverse student population. The university hosts students from diverse cultural, ethnic, social and economic backgrounds (ERAU, 2013). Therefore, it is crucial that the university’s dining services provides a variety of food types so as to meet the nutritional needs of a diverse student population. Currently, ‘’the campus dinning serves approximately 1500 students” the food manger stated. From this population, there are those who may prefer healthy foods options, others may prefer foods consumed in their culture, others may prefer foods that meet the requirements of their religion or personal beliefs where others may prefer a variety of food. As a result, the campus dinning services has to grapple with diverse needs and preferences of its customers. The management of ERAU campus dinning services recognizes the significance of providing healthy meal options that meet the needs or preferences of its customers. Over the years, the management has sought to address the requests of students by incorporating various food varieties in its menu (ERAU, 2013; College Prowler, 2013). Nonetheless, it is worth questioning, whether ERAU campus dinning services offer food variety that meet the needs of a diverse student population. In this report, as an ERAU student using campus diners and meal plans, I will seek to critically analyze whether the ERAU campus dinning services offer food variety that meet the needs of a diverse student population. Using both primary and secondary methods of data collection, this report will establish what are the needs or preferences of students at the university when it comes to food and the food varieties offered by ERAU campus dinning services. It will also compare the food variety offered in ERAU and those offered at Illinois State University. Subsequently, this report will analyse whether the food varieties served in ERAU meet the preferences and health needs of students using meal plans. Methodology Primary Information One of the key objectives of this study was to establish the food varieties offered at the ERAU campus dinning services and the measures that the management has taken over the years to meet the dining needs and preferences of a diverse student population. Although the ERAU website contains information about the food variety offered, I decided to conduct an interview with the food manager so as to obtain more accurate and in-depth information. The interview with the food manager, Mr. Artie Echavarria provided valuable insights regarding the food varieties offered at the campus dinning services and the measures that the management has taken over the years to meet the dining needs and preferences of a diverse student population. Moreover, this study sought to identify the preferences and needs of ERAU students when it comes to food and whether the food variety offered at ERAU campus dinning services meet the needs and preferences of students who have subscribed to meal plans. In order to establish this, I decided to conduct an online survey. I used this method of data collection mainly because it is flexible, cost-effective and less time consuming (Bhaskaran & LeClaire, 2010).After carefully constructing the survey questions, I posted the questions on Survey Monkey, an online survey platform. Due to busy schedule of most students, especially during the summer, it was difficult to find many participants to take part in the survey. In the end, I was able to find about 24 participants who voluntarily agreed to take part in the survey. Data collected from the online survey provided useful insights regarding students’ preferences and needs when it comes to food and their level of satisfaction with the food variety offered at ERAU dinning services. Secondary Information Data collected through the interview and surveys provided valuable information that touched on the key objectives of this study. Nevertheless, I felt that the information collected would not sufficiently address the objectives identified previously. In order to supplement the information collected, I conducted secondary research by reviewing various relevant sources. For instance, I reviewed ERAU website in order to establish the food varieties offered at the campus dining. I also examined various websites with campus dinning reviews in order to capture the feeling of students regarding their satisfaction with the food varieties offered. In addition to this, I reviewed the Illinois State University website so as to compare the food varieties offered at ERAU and those offered at Illinois State University campus dinning services. By reviewing these sources, I was able to gather adequate information that helped to address the objectives of the study. As a student at ERAU, I have on several occasions subscribed to the campus dinning meal plans. My perspective regarding the food variety offered at the campus dinning services is that the dinning services indeed do offer a variety of food types. Generally, the foods offered can are not so different from those provided in many restaurants. In relations to whether the foods offered at the campus dinning services meet my personal needs or preferences as a consumer, I must say that not completely. Although many of the foods offered at ERAU are healthy, occasionally, I prefer to eat something different other than what is offered at ERAU campus dining. However, given that this is a subjective perspective which may not fully establish whether the food variety offered at ERAU meet the needs of a diverse student population, the findings of this study are solely based on data collected through the secondary and primary methods used. Nonetheless, the limitation of this study is that, it involved a small sample size of participants. Only one food manager was interviewed and only 24 students participated in the online survey. Consequently, there is likelihood that the findings established many not be completely representative of the entire student population who subscribe to ERAU meal plans. Facts Student Demographics According to ERAU (2013), Embry-Riddle Aeronautical University has a diverse student population. For instance, in Daytona Beach campus, 35% of the student population originates from Florida, 6% originate from Pennsylvania, 6% from New York, 5% from New Jersey and 3% from Texas, Georgia. In Prescott campus, 27% of students originate from California, 24% from Arizona, 7% from Washington, 5% from Texas and 5% from Colorado. In Daytona Beach campus: a total of 98 countries are represented by the student population whereas as in Prescott 23 countries are represented by the student population. The top three foreign countries where students originate include India (17%), Saudi Arabia (9%) and Korea (8%) (ERAU, 2013). ERAU Meal Plan In order to meet the needs of a diverse student population, ERAU dinning services offer a variety of meal options. The choice of plan is based on individual preferences. There are about eight main meal plans namely; Sonic Cruiser, Hercules, Top Gun Jet, 757 express, Cargo Carrier, Jet Streem , Low Rider and Red Baron. The food varieties offered in the meal plan include; freshly baked pasta , hot vegetarian entrees, fresh fruits and salad, international cuisine, subs and wraps, ice-cream and desserts, grilled burgers and hot dogs, grilled sandwiches, cereal , rolls and breads, homemade soup and whole pizzas (ERAU, 2013 part D , ERAU, 2013 part E). The diagram below (Figure 1) provides a preview of ERAU meal plans. Meal Plan Description Hercules 21 meals per week with $200 Riddle Bucks for $2,500(tax inclusive) Top Gun Jet 19 meals per week with $100 Riddle Bucks for a total of $1, 920 (tax inclusive) 757 Express 14 meals per week with $100 Riddle Bucks for $1,920(tax inclusive) Cargo Carrier 12 meals per week with $100 Riddle Bucks for $1,650(tax inclusive) Jet Stream 10 meals per week with $100 Riddle Bucks for $1, 450(tax inclusive) Low Rider 5 meals per week for $690 Red Baron Flexible meal block; one can eat what they want. 112 meals in a semester for $960(tax inclusive) Sonic Cruiser Unlimited meal plan with $200 Riddle Bucks for $2,700 (tax inclusive). Figure 1: ERAU Meal Plan Illinois State University: Food Variety Campus dinning services at the Illinois State University also strive to provide food varieties that are nutritionally balanced and meet the specific nutritional needs of students. The campus dinning services offer vegetarian diets, individualized diets and special diets for students with unique health conditions. Some of the common food varieties incorporated in the university’s meal plan include; steamed vegetables, pasta, deli sandwiches, creamed marinara, ham and cheddar Panini, pizza, fresh fruit, salads, grilled chicken and beef (ISU, 2010). Constituents of a Healthy Diet The importance of a healthy diet can never be overemphasized. The type of food that an individual eats influences their health and overall wellbeing. Eating a healthy diet helps to avert or minimise the risk of diseases and being overweight or obese. A healthy diet constitutes of the right about of protein, fat, carbohydrates, vitamins and minerals (Nelson, 2004). The diagram below (Figure 2) provides a preview of various food types that constitutes of a healthy diet. Figure 2: Constituents of a healthy diet. Analysis Data collected through primary and secondary methods of data collection provided significant insight regarding the food variety offered at ERAU dining services and whether it meets the needs and preferences of a diverse student population. The interview with the food manager Mr. Artie Echavarria provided valuable insights regarding the food varieties offered at the campus dinning services and the measures that the management has taken over the years to meet the dining needs and preferences of a diverse student and staff population. In the course of the interview, Mr. Echavarria revealed that the dinning services offer a wide range of food varieties nevertheless, the meal plans can change based on the preferences of the students. In case a group of students request for a different type of meal plan, changes would be made so as to accommodate their preferences. Mr. Echavarria recounted that in the previous year, a group of Indian students requested that he should include Indian food in the meal plan. Following their request, Indian food was included in the meal plan. Moreover, data collected from the online survey provided useful insights regarding students’ preferences. In reference to the information collected during the survey, I was able to establish that some of the main preferences of students when it comes to food include; healthy food options, a larger selection of food varieties, fast foods such as Mac Burger King, KFC, Pizza and so on, mid eastern food types like Indian food and international food. In relations to whether the students who participated in the survey are satisfied with the food variety offered at ERAU campus dining, 25% of the participants who took part in the survey indicated that they are not satisfied, 50% indicated that they were neutral whereas 25% indicated that they were somewhat satisfied. I also examined various websites with campus dinning reviews in order to capture the feeling of students regarding their satisfaction with the food varieties offered. Some of the feeling expressed by students in the campus dinning reviews include;” The food is good, mostly, and there is enough variety to keep you satisfied. Personally, I like the buffet best.” Another student stated that; “Meal plans on campus are about $ 10 each and you definitely don’t get your money’s worth ”(College Prowler, 2013). However, when I compared the food variety offered at ERAU and that which is offered at Illinois State University, I felt that ERAU has a wider selection of food. A critical look at the data collected, it is evident that ERAU dining services provide a wide selection of food varieties than those offered at Illinois State University. Their food selection not only incorporates healthy food options but also international food varieties so as to satisfy the needs of international students. Above all, based on the interview with Mr. Echavarria, he revealed that, if students make a request, their preferences when it comes to food can be accommodated into the menu. This implies that, the food menu is modifiable and can be adjusted so as to meet the needs of students. Nevertheless, a considerable number of students (25%) feel that the food varieties offered at ERAU is not satisfying. Their lack of satisfaction could be as a result of their failure to communicate their needs and preferences to the food manager. It is also possible that many students are not aware that they can have their food preferences incorporated in the menu. Personally, I think it is not possible to satisfy the needs or preferences of the 1500 students who use meal plans. The management of the ERAU campus dining have done a fairly remarkable job by incorporating a wide selection of food. However, there is room for improvement, if students learn to communicate their needs and preferences. Conclusion Nutrition plays a critical role in sustaining students’ health and overall wellbeing. In this report, I sought to analyze whether the ERAU campus dinning services offer food variety that meet the needs of a diverse student population. ERAU has a diverse students population thus there is likelihood that students have different tastes and preferences when it comes to food. Using both primary and secondary methods of data collection, I was able to establish that ERAU dining services provide a wide selection of food varieties. Moreover, the food menu is modifiable and can be adjusted so as to meet the needs of students. I also established that students prefer healthy food options, a larger selection of food varieties, fast foods such as Mac Burger King, KFC, Pizza and so on, mid eastern food types like Indian food and international food. 25% of students who took part in the survey indicated that they are not satisfied with the food variety offered at ERAU. Given that the food menu is modifiable and can be adjusted so as to meet the needs of students, this led me to conclude that their lack of satisfaction could be as a result of their failure to communicate their needs and preferences to the food manager. Nonetheless, there is room for improvement, if students communicate their needs and preferences to the food manager. References Bhaskaran, V. & LeClaire, J. (2010). Online Surveys for Dummies. New York: John Wiley & Sons. College Prowler (2013). Campus Dinning. Retrieved on June 42013 Read More