1. Tour of Food Service Establishments Assignment Form
Report Number: 3
Date of Tour: 2/26/15
Name of Student: Brianna Stahl Tour of facility provided?
(circle yes or no)
yes no
Name of FS
Establishment
Armstrong Student Center
Type of
foodservice
(circle one)
Commercial
(Restaurant)
Non-
commercial
(School,
hospital)
Number of
meals served
per day
Breakfast
1,200
Snack
500-600
Lunch
3,000
Snack
500-600
Dinner
3,000
Snack
500-600
Estimate of weekly food cost? $130,000 per month, and $4,000 per week
Average check amount customer spends for meal ( if applicable) $8-9 per meal
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? ~100
How many hours a day are
considered full time? 8
hours
How many full time
employees on staff? ~70
How many Part-time
staff? ~20-30
Prime Vendor?
Circle yes or no
yes no Who is the prime vendor? U.S. Foods
Trends in business? Local foods, Culinary Institute of America has a new plan for whole grains and fresh
ingredients.
What is unique about this operation? There is a catering kitchen on the third floor, It is opened 24/7 hours a
day, It’s a big building that they are tenants in.
Favorite part of job? Working everyday with food.
Least favorite part of job? A lot of turnover, and training with students can be hard, and repetitive.
How often is establishment inspected and by what agency? Twice a year by the University, and once a year
by the County.
Internal Strengths/ Weaknesses
Student staff is both a strength and weakness because they rely on the help to staff weekends and times during
the week, but a weakness is that they are here to study and their job is not their priority.