1. Tour of Food Service Establishments Assignment Form
Report Number: 1
Date of Tour: 2/10/15
Name of Student: Brianna Stahl Tour of facility
provided? (circle yes or
no)
yes no
Name of FS
Establishment
Culinary Support Center
Type of
foodservice
(circle one)
Commercial
(Restaurant)
Non-
commercial
(School,
hospital)
Number of
meals served
per day
Breakfast Snack Lunch Snack Dinner Snack
Estimate of weekly food cost? 12 million dollars a year
Average check amount customer spends for meal ( if applicable) N/A
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 N/A
Total Number of
employees? ~200
How many hours a day are
considered full time? 8 hours 4
days a week.
How many full time
employees on staff? 55
How many Part-time
staff? 120-150
Prime Vendor?
Circle yes or no
yes no Who is the prime vendor? U.S. Foods
Trends in business? Dietary trends recently have been gluten free things and Non-GMO products.
What is unique about this operation? This operation has won more awards than any other school associated
with the NACUFS. Also the only soup that they don’t make from scratch is their tomato soup from Martin
Dining hall, which is Campbell’s Tomato Soup!
Favorite part of job? His favorite part of the job is that there is always something different going on everyday.
He loves all the different groups and people that come in to see the facilities.
Least favorite part of job? His least favorite part of his job is that at times they have to make budget decisions,
which can affect the quality of the food. He doesn’t like to see quality go down because he wants the students to
love the food they provide.
How often is establishment inspected and by what agency? The Culinary Support Center is inspected on
average 2-3 times a year by the Ohio Department of Agriculture (ODA).
What do you (as the student) recommend to improve the operation?
I would recommend that they keep making fresh produce and healthier options for the dining hall. Quick grab
and go healthy snacks are what get me through the day.
22,000 meals
served per day