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University of Houston Presentation on Dining Service Recommendations

University of Houston Presentation on Dining Service Recommendations. December 17, 2008. Goals. Carnegie Residential Campus - Increased freshman housing beds of 2,000 beds by 2011. - Serving residential population of 4,000-4,550 by Fall 2012

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University of Houston Presentation on Dining Service Recommendations

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  1. University of HoustonPresentation on Dining Service Recommendations December 17, 2008

  2. Goals • Carnegie Residential Campus - Increased freshman housing beds of 2,000 beds by 2011. - Serving residential population of 4,000-4,550 by Fall 2012 2. Students living, attending classes, working and eating on campus.

  3. Proposal Development • “Kicked the tires” • Tested impressions w/campus data • ARAMARK site visits and data compilation • UH Campus visits • Rice • St. Thomas • HBU • Sam Houston • Town halls vs. national trends • Graffiti walls

  4. Town hall feedback • Replicate restaurant experience • Increase healthy/vegetarian options • Flexible hours/meal plans • Combine Cougar Cash/Flex d/b program • Increase flexibility of purchasing meal plans • Like variety • Students ideal price “aycte” = $5-$8/UH current price/meal = $3.69 (for RFoC 21) • Big on customer service

  5. Moody Towers - Current • Moody Towers • 25,300 square feet dining hall/servery/kitchen • 55% is kitchen/servery space • 750 meals served during peak utilization • 14,000 square feet of Moody is underutilized • Seating capacity - 227 • Kitchen and infrastructure outdated/original • Meal plan contracts – 1,100

  6. Current Facilities

  7. OB Hall- Current • Facility properly sized for current population of 700 meal plan participants • Kitchen/servery 75% of space • Current seating capacity is 130 • Outdated equipment/facilities

  8. OB Hall Current Facilities

  9. Phase 1 Proposal - Moody • Moody Towers • Upgrade kitchen and back of house infrastructure • Add Executive Chef to oversee back-of-house/servery display and production • Increase seating capacity by reducing kitchen to 30% and integrate kitchen into the dining hall • Seating capacity – 558 • Population served – 2,800 • Add walkway • Meals served during peak period would be 1,900

  10. Proposed – Fresh Food Company

  11. Phase 1 Proposal – Freshman Housing • 3,500 Square Foot Provisions On Demand • 2,750 Front of House/750 Back of House Storage • Eliminate OB/Moody C-stores – oversaturation of campus • Adds produce/grocery items

  12. Phase 2Proposed - OB • Expand OB to accommodate additional residential population • Remain RFoC • Eliminate C-store • Reduce kitchen size to 60% of facility • Upgrade outdated kitchen equipment and overhaul facilities • Utilize East Dining Room to increase capacity to 1,250 • Change concept to add variety in the residence halls • Vacate basement

  13. Project Cost - Moody • $9.86 million for Moody • Provides complete overhaul of Moody kitchen, servery, equipment, furnishings. • Required prior to opening of Phase 1

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