Phase 1 (Spring/Summer 2013)
The dining services working groups will gather data about our current operations using NACUFS methodologies.
Phase 2 (Fall 2013)
The working groups will facilitate sessions to gather input from dining services staff and the broader campus community, including students, faculty, and staff. Visits also will be made to other campuses to compare practices. At the conclusion of this phase, dining services will produce a written self-study report.
Phase 3 (Spring 2014)
We will ask a team of consultants from NACUFS to visit campus and conduct an external evaluation of dining services. The consultants will provide a written report of observations and recommendations based on their visit and review of the self-study report.
Phase 4 (Spring 2014)
FAC will review the self-study and NACUFS reports and make its recommendations for improving in-house operation to the president.
Phase 5 (Summer 2014 and beyond)
Following review and endorsement of those recommendations by the president and cabinet, dining services will begin to implement them. This likely will be at least a two-year process, which will include periodic assessment of progress and evaluation of the impact of the changes.