The document is a request to switch the food service provider at Alvernia University from Aladdin Food Services to Quality Food Inc. due to ongoing issues with poor food quality, lack of choices, and decreasing student satisfaction over the past four years. This has led to declining annual profits. The proposal aims to improve food quality and selection, increase student satisfaction, and boost annual profits by 55% within three months by switching to Quality Food Inc. Evaluations will be conducted monthly to review the success of the change.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Florence Simpson, Food Service Manager, Los Angeles Unified School District, and Ariana Oliva of the California Food Policy Advocates, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Impact of the 2010 US Healthy, Hunger-Free KidsAct on School.docxsheronlewthwaite
Impact of the 2010 US Healthy, Hunger-Free Kids
Act on School Breakfast and Lunch Participation
Rates Between 2008 and 2015
Nicole Vaudrin, MS, RD, Kristen Lloyd, MPH, Michael J. Yedidia, PhD, MPH, Michael Todd, PhD, and Punam Ohri-Vachaspati, PhD, RD
Objectives. To evaluate National School Lunch Program (NSLP) and School Breakfast
Program (SBP) participation over a 7-year period before and after the implementation of
the 2010 Healthy, Hunger-Free Kids Act (HHFKA), which required healthier school lunch
options beginning in school year (SY) 2012–2013 and healthier school breakfast options
beginning in SY2013–2014.
Methods. Data were gathered from low-income, high-minority public schools in 4 New
Jersey cities. We conducted longitudinal analyses of annual average daily participation
(ADP) in school meals among enrolled students overall and among those eligible for free
or reduced-price meals. We used linear mixed models to compare NSLP and SBP par-
ticipation rates from SY2008–2009 to SY2014–2015.
Results. NSLP participation rates among students overall differed little across years
(from 70% to 72%). SBP rates among enrolled students were stable from the beginning
of the study period to SY2013–2014 and then increased from 52% to 59%. Among
students eligible for free or reduced-price meals, the ADP was lowest in SY2012–2013
(when the HHFKA was implemented) before rebounding.
Conclusions. The HHFKA did not have a negative impact on school meal participation
over time.
Public Health Implications. The HHFKA-strengthened nutrition standards have
not affected school meal participation rates. With time, students are likely to
accept healthier options. (Am J Public Health. 2018;108:84–86. doi:10.2105/
AJPH.2017.304102)
The 2010 Healthy, Hunger-Free Kids Act(Public Law 111-296; HHFKA) aligned
National School Lunch Program (NSLP)
and School Breakfast Program (SBP) re-
quirements with the Dietary Guidelines for
Americans. New NSLP meal patterns, im-
plemented in school year (SY) 2012–2013,
included more fruits, vegetables, and whole
grains and a gradual reduction in sodium
content. Similar SBP standards were imple-
mented during the following year (SY2013–
2014).1 Additional requirements came into
effect in SY2014–2015, as well as smart snacks
standards for food and beverages sold outside
of school meal programs.2 Further changes in
the requirements are ongoing.1
The acceptability of new meal offerings
has been evaluated in short-term longitudinal
and cross-sectional analyses.2–6 According
to qualitative results, school administrators
and food service workers perceive that,
although students initially complained,
consumption patterns have not changed
significantly.3 In only 2 studies were
participation data used to examine the
HHFKA’s impact on school lunch par-
ticipation, and neither of these inves-
tigations assessed effects on the SBP,4,5
a program that has been historically
underused.7
In a study conducted in middle and
hig ...
The key findings from the 2015 manufacturing trends survey shaping the food and beverage industry this year and tips for riding the optimism wave in a balanced, effective way.
Demand analysis of online food deliveryNeha Sharma
This presentation gives an insight about the demand analysis of the online food delivery services in India. It covers the following topics:
A. Introduction to online food delevery services
- Meaning
- Process
- Top leaders of online food delivery services
- Current Statistics
B. Demand Analysis of Online food delivery
- Demand Concepts
- Demand Determinants
- Shift in Demand Curve
- Price Elasticity of Demand
- Income Elasticity of demand
c. Conclusion
Customer Satisfaction and Revisit Intention towards Fast Food Restaurants in ...Dr. Amarjeet Singh
This study aimed at examining factors that effect of food taste, food quality, service quality, perceived price, responsiveness, restaurant environment on customer satisfaction and revisit intention. Data were collected through a structured questionnaire survey of fast food restaurant customers in a selected metropolitan area from Colombo district and students from University of Sri Jayewardenepura. The data were analyzed using SPSS 21.0 and R Studio 3.5.1 software. The study has found that food quality and perceived price are the important antecedents of restaurant customer satisfaction. Further, the results clearly showed a significant role of customer satisfaction on revisit intention and crucial impact of perceived price on customer satisfaction. In addition, revisit intention towards the fast food restaurant is directly influenced by food tastes. This study collected data from two selected groups; students from University of Sri Jayewardenepura and one metropolitan area, and data has analyzed further based on demographic characteristics further to confirm the results. Therefore, this study provides valuable insight to restaurant managers on attracting, retaining and satisfying their customers.
(iCHEFTeam A) (DeVry Inc. MGMT 600 November.docxjoyjonna282
(
iCHEF
Team A
) (
DeVry
Inc.
|
MGMT 600
|
November 24, 2015
)
Industry Review
iCHEF is a convenient service presented to our customer through a mobile APP. We offer an array of Appetizers, Entrees and Desserts. The industry we are embarking on is the Food Service and Catering industry.Examining the food service/ catering industry, we’ve learned that this industry is on the rise. It is an industry that is expected to expand over the next five years. This industry will continue to grow and define its niche by being innovative, offering international cuisines and beverages, and using sustainable locally sourced produce. The industry has received a boost from an improving economy, as consumer spending is expected to rise at an annualized rate of 2.6% during the five years to 2020. Households, which account for over 50.0% of industry demand, are expected to bolster their demand for catering services as consumer conditions improve. Unemployment is forecast to decline over the next five years, while disposable income is expected to moderately grow. As consumer conditions improve, time-poor consumers are also expected to prefer to use catering services, rather than attempt to do it themselves.
Over the next five years, consumers will continue to demand higher-quality food, better food presentation and a wider menu selection with healthier alternatives. Many customers will also begin to seek out caterers that use organic and locally sourced foods. Menus will need to more thoroughly describe items, by methods such as listing ingredients, where they came from and how they were prepared. These new demands may force some operators to increase their purchase expenses, or choose to vertically integrate by owning and operating their own farms. Consumers will also demand more value-added services, such as decorations, floral arrangements and entertainment. Overall, the number of industry enterprises is anticipated to increase 1.2% per year on average to 11,320 households and businesses.
Industry profitability is expected to strengthen and stable over the next five years in line with rising demands of the consumers. However, profit growth will be limited by strong internal and external competition and forecast rising purchasing costs. As competition rises, it will become even more important for operators to define their niche and find a way to differentiate themselves from competitors, whether through services offered or quality of service. Food costs are forecast to increase due to strong emerging market demand and volatile weather conditions. The trend towards serving more innovative, exotic food and using locally sourced and sustainable produce will also increase purchasing costs for caterers. Wage costs are also expected to increase by 2.0% per year on average over the next five years to reach $3.0 billion, as higher-paid chefs and consultants are brought on to provide more complex fare.
Looking ahead the food service/caterers industry is in the mat ...
Can we really afford to lose outreach? While the school district looks for ways to cut two million dollars from the budget, let's examine why this crucial program should be taken OFF of the table.
Driven by a strengthening economy, restaurant industry sales a.docxjacksnathalie
Driven by a strengthening economy, restaurant industry sales are expected to hit a record high in 2015. According
to the National Restaurant Association’s 2015
Restaurant Industry Forecast, restaurant-and-
foodservice sales are projected to top $709
billion, up 3.8 percent from 2014.
In inflation-adjusted terms, industry sales
are projected to increase 1.5 percent in 2015.
Although 2015 will represent the sixth
consecutive year of real growth in restaurant
sales, the gains remain below what would be
expected during a normal post-recession
period.
The restaurant industry employs 14 million
individuals in one million locations, and
remains the nation’s second largest private
sector employer. The restaurant industry will
outpace total U.S. job growth for the 16th
consecutive year in 2015, keeping the industry
among the economy’s leaders in job creation. In
the next decade, restaurants will add 1.7 million
new positions.
For details, visit Restaurant.org/Forecast.
2015 Restaurant Industry Forecast
EXECUTIVE SUMMARY
SALES & ECONOMIC FORECAST
Adding It All Up: $709.2 billion
Projected restaurant industry sales in 2015
*Eating places include tableservice restaurants
and quickservice restaurants, cafeterias and
buffets, social caterers, and snack and
nonalcoholic beverage bars.
Eating Places*: $471.1 billion
Bars and Taverns: $20.6 billion
Managed Services: $49.5 billion
Lodging Places: $36.7 billion
Retail, Vending, Recreation, Mobile: $70.2 billion
Commercial Restaurant Services $648.0 billion
Noncommercial Restaurant Services $58.5 billion
Military Restaurant Services $2.7 billion
Present
Restaurant Industry’s
Share of the Food Dollar
25%
47%
1955
Restaurant Industry Sales
(In Billions of Current Dollars)
*projected
$709.2
$42.8
$119.6
$239.3
$379.0
$586.7
2015
1970
1980
1990
2000
2010
*
*projected
RESTAURANT INDUSTRY
EMPLOYMENT
2005
2015*
2025*
12.2
million
14.0
million
15.7
million
TABLESERVICE TRENDS
WORKFORCE OUTLOOK & TRENDS
1 Arizona 23.8%
2 Florida 22.4%
3 Texas 22.0%
4 Georgia 21.1%
5 Utah 21.0%
6 North Carolina 20.5%
7 South Carolina 18.6%
8 Alaska 16.1%
9 Colorado 15.7%
10 Alabama 15.3%
11 Arkansas 14.7%
12 Oregon 14.7%
Source: National Restaurant Association
Tableservice Restaurant Segment Sales Growth
Nominal Sales Growth Real (Inflation-adjusted) Sales Growth
Source: National Restaurant Association; *projected
2012 2015*2013 2014
3.4%
0.7%
2.4%
0.1%
2.8%
0.4%
2.9%
0.6%
Tableservice Operators’ Outlook
for Sales and Profitability in 2015
Better Than 2014
About the Same as 2014
Down From 2014
Source: National Restaurant Association, Restaurant
Trends Survey, 2014
Tableservice Sales in 2015
Family Dining Fine DiningCasual Dining
56%
36%
7%
58% 61%
35%
4%
36%
1%
Tableservice Profitability in 2015
Family Dining Fine DiningCasual Dining
48%
39%
12%
46% 45%
56%
7%
33%
10%
Significant
challenge
...
This research paper examines customer intention to reorder in respect to delivery service and product satisfaction. Our research model includes delivery service, satisfaction and reorder intention. Satisfaction in this research model work as mediating variable. A survey method was adopted to collect data, collected data were analysis using SPSS to see the correlation between variables. A significant relationship was found between delivery service and reorder intention as well as moderating role was also note with satisfaction and reorder intention.
Impact of the 2010 US Healthy, Hunger-Free KidsAct on School.docxsheronlewthwaite
Impact of the 2010 US Healthy, Hunger-Free Kids
Act on School Breakfast and Lunch Participation
Rates Between 2008 and 2015
Nicole Vaudrin, MS, RD, Kristen Lloyd, MPH, Michael J. Yedidia, PhD, MPH, Michael Todd, PhD, and Punam Ohri-Vachaspati, PhD, RD
Objectives. To evaluate National School Lunch Program (NSLP) and School Breakfast
Program (SBP) participation over a 7-year period before and after the implementation of
the 2010 Healthy, Hunger-Free Kids Act (HHFKA), which required healthier school lunch
options beginning in school year (SY) 2012–2013 and healthier school breakfast options
beginning in SY2013–2014.
Methods. Data were gathered from low-income, high-minority public schools in 4 New
Jersey cities. We conducted longitudinal analyses of annual average daily participation
(ADP) in school meals among enrolled students overall and among those eligible for free
or reduced-price meals. We used linear mixed models to compare NSLP and SBP par-
ticipation rates from SY2008–2009 to SY2014–2015.
Results. NSLP participation rates among students overall differed little across years
(from 70% to 72%). SBP rates among enrolled students were stable from the beginning
of the study period to SY2013–2014 and then increased from 52% to 59%. Among
students eligible for free or reduced-price meals, the ADP was lowest in SY2012–2013
(when the HHFKA was implemented) before rebounding.
Conclusions. The HHFKA did not have a negative impact on school meal participation
over time.
Public Health Implications. The HHFKA-strengthened nutrition standards have
not affected school meal participation rates. With time, students are likely to
accept healthier options. (Am J Public Health. 2018;108:84–86. doi:10.2105/
AJPH.2017.304102)
The 2010 Healthy, Hunger-Free Kids Act(Public Law 111-296; HHFKA) aligned
National School Lunch Program (NSLP)
and School Breakfast Program (SBP) re-
quirements with the Dietary Guidelines for
Americans. New NSLP meal patterns, im-
plemented in school year (SY) 2012–2013,
included more fruits, vegetables, and whole
grains and a gradual reduction in sodium
content. Similar SBP standards were imple-
mented during the following year (SY2013–
2014).1 Additional requirements came into
effect in SY2014–2015, as well as smart snacks
standards for food and beverages sold outside
of school meal programs.2 Further changes in
the requirements are ongoing.1
The acceptability of new meal offerings
has been evaluated in short-term longitudinal
and cross-sectional analyses.2–6 According
to qualitative results, school administrators
and food service workers perceive that,
although students initially complained,
consumption patterns have not changed
significantly.3 In only 2 studies were
participation data used to examine the
HHFKA’s impact on school lunch par-
ticipation, and neither of these inves-
tigations assessed effects on the SBP,4,5
a program that has been historically
underused.7
In a study conducted in middle and
hig ...
The key findings from the 2015 manufacturing trends survey shaping the food and beverage industry this year and tips for riding the optimism wave in a balanced, effective way.
Demand analysis of online food deliveryNeha Sharma
This presentation gives an insight about the demand analysis of the online food delivery services in India. It covers the following topics:
A. Introduction to online food delevery services
- Meaning
- Process
- Top leaders of online food delivery services
- Current Statistics
B. Demand Analysis of Online food delivery
- Demand Concepts
- Demand Determinants
- Shift in Demand Curve
- Price Elasticity of Demand
- Income Elasticity of demand
c. Conclusion
Customer Satisfaction and Revisit Intention towards Fast Food Restaurants in ...Dr. Amarjeet Singh
This study aimed at examining factors that effect of food taste, food quality, service quality, perceived price, responsiveness, restaurant environment on customer satisfaction and revisit intention. Data were collected through a structured questionnaire survey of fast food restaurant customers in a selected metropolitan area from Colombo district and students from University of Sri Jayewardenepura. The data were analyzed using SPSS 21.0 and R Studio 3.5.1 software. The study has found that food quality and perceived price are the important antecedents of restaurant customer satisfaction. Further, the results clearly showed a significant role of customer satisfaction on revisit intention and crucial impact of perceived price on customer satisfaction. In addition, revisit intention towards the fast food restaurant is directly influenced by food tastes. This study collected data from two selected groups; students from University of Sri Jayewardenepura and one metropolitan area, and data has analyzed further based on demographic characteristics further to confirm the results. Therefore, this study provides valuable insight to restaurant managers on attracting, retaining and satisfying their customers.
(iCHEFTeam A) (DeVry Inc. MGMT 600 November.docxjoyjonna282
(
iCHEF
Team A
) (
DeVry
Inc.
|
MGMT 600
|
November 24, 2015
)
Industry Review
iCHEF is a convenient service presented to our customer through a mobile APP. We offer an array of Appetizers, Entrees and Desserts. The industry we are embarking on is the Food Service and Catering industry.Examining the food service/ catering industry, we’ve learned that this industry is on the rise. It is an industry that is expected to expand over the next five years. This industry will continue to grow and define its niche by being innovative, offering international cuisines and beverages, and using sustainable locally sourced produce. The industry has received a boost from an improving economy, as consumer spending is expected to rise at an annualized rate of 2.6% during the five years to 2020. Households, which account for over 50.0% of industry demand, are expected to bolster their demand for catering services as consumer conditions improve. Unemployment is forecast to decline over the next five years, while disposable income is expected to moderately grow. As consumer conditions improve, time-poor consumers are also expected to prefer to use catering services, rather than attempt to do it themselves.
Over the next five years, consumers will continue to demand higher-quality food, better food presentation and a wider menu selection with healthier alternatives. Many customers will also begin to seek out caterers that use organic and locally sourced foods. Menus will need to more thoroughly describe items, by methods such as listing ingredients, where they came from and how they were prepared. These new demands may force some operators to increase their purchase expenses, or choose to vertically integrate by owning and operating their own farms. Consumers will also demand more value-added services, such as decorations, floral arrangements and entertainment. Overall, the number of industry enterprises is anticipated to increase 1.2% per year on average to 11,320 households and businesses.
Industry profitability is expected to strengthen and stable over the next five years in line with rising demands of the consumers. However, profit growth will be limited by strong internal and external competition and forecast rising purchasing costs. As competition rises, it will become even more important for operators to define their niche and find a way to differentiate themselves from competitors, whether through services offered or quality of service. Food costs are forecast to increase due to strong emerging market demand and volatile weather conditions. The trend towards serving more innovative, exotic food and using locally sourced and sustainable produce will also increase purchasing costs for caterers. Wage costs are also expected to increase by 2.0% per year on average over the next five years to reach $3.0 billion, as higher-paid chefs and consultants are brought on to provide more complex fare.
Looking ahead the food service/caterers industry is in the mat ...
Can we really afford to lose outreach? While the school district looks for ways to cut two million dollars from the budget, let's examine why this crucial program should be taken OFF of the table.
Driven by a strengthening economy, restaurant industry sales a.docxjacksnathalie
Driven by a strengthening economy, restaurant industry sales are expected to hit a record high in 2015. According
to the National Restaurant Association’s 2015
Restaurant Industry Forecast, restaurant-and-
foodservice sales are projected to top $709
billion, up 3.8 percent from 2014.
In inflation-adjusted terms, industry sales
are projected to increase 1.5 percent in 2015.
Although 2015 will represent the sixth
consecutive year of real growth in restaurant
sales, the gains remain below what would be
expected during a normal post-recession
period.
The restaurant industry employs 14 million
individuals in one million locations, and
remains the nation’s second largest private
sector employer. The restaurant industry will
outpace total U.S. job growth for the 16th
consecutive year in 2015, keeping the industry
among the economy’s leaders in job creation. In
the next decade, restaurants will add 1.7 million
new positions.
For details, visit Restaurant.org/Forecast.
2015 Restaurant Industry Forecast
EXECUTIVE SUMMARY
SALES & ECONOMIC FORECAST
Adding It All Up: $709.2 billion
Projected restaurant industry sales in 2015
*Eating places include tableservice restaurants
and quickservice restaurants, cafeterias and
buffets, social caterers, and snack and
nonalcoholic beverage bars.
Eating Places*: $471.1 billion
Bars and Taverns: $20.6 billion
Managed Services: $49.5 billion
Lodging Places: $36.7 billion
Retail, Vending, Recreation, Mobile: $70.2 billion
Commercial Restaurant Services $648.0 billion
Noncommercial Restaurant Services $58.5 billion
Military Restaurant Services $2.7 billion
Present
Restaurant Industry’s
Share of the Food Dollar
25%
47%
1955
Restaurant Industry Sales
(In Billions of Current Dollars)
*projected
$709.2
$42.8
$119.6
$239.3
$379.0
$586.7
2015
1970
1980
1990
2000
2010
*
*projected
RESTAURANT INDUSTRY
EMPLOYMENT
2005
2015*
2025*
12.2
million
14.0
million
15.7
million
TABLESERVICE TRENDS
WORKFORCE OUTLOOK & TRENDS
1 Arizona 23.8%
2 Florida 22.4%
3 Texas 22.0%
4 Georgia 21.1%
5 Utah 21.0%
6 North Carolina 20.5%
7 South Carolina 18.6%
8 Alaska 16.1%
9 Colorado 15.7%
10 Alabama 15.3%
11 Arkansas 14.7%
12 Oregon 14.7%
Source: National Restaurant Association
Tableservice Restaurant Segment Sales Growth
Nominal Sales Growth Real (Inflation-adjusted) Sales Growth
Source: National Restaurant Association; *projected
2012 2015*2013 2014
3.4%
0.7%
2.4%
0.1%
2.8%
0.4%
2.9%
0.6%
Tableservice Operators’ Outlook
for Sales and Profitability in 2015
Better Than 2014
About the Same as 2014
Down From 2014
Source: National Restaurant Association, Restaurant
Trends Survey, 2014
Tableservice Sales in 2015
Family Dining Fine DiningCasual Dining
56%
36%
7%
58% 61%
35%
4%
36%
1%
Tableservice Profitability in 2015
Family Dining Fine DiningCasual Dining
48%
39%
12%
46% 45%
56%
7%
33%
10%
Significant
challenge
...
This research paper examines customer intention to reorder in respect to delivery service and product satisfaction. Our research model includes delivery service, satisfaction and reorder intention. Satisfaction in this research model work as mediating variable. A survey method was adopted to collect data, collected data were analysis using SPSS to see the correlation between variables. A significant relationship was found between delivery service and reorder intention as well as moderating role was also note with satisfaction and reorder intention.
Arizona culinary teachers and friends careers through culinary arts program (...
HCS 300 data proposal
1. Request for Proposal to Switch Food Services
Submitted by: Megan Serafin
Date: October 31, 2013
2. Abstract
Poor quality of food, not many choices and unsatisfied college students have been ongoing issues
for the past four years causing wasted food, and a decrease in annual profit. A switch in services
will alleviate these problems improving student satisfaction and increase in annual profit from
the Alvernia food service.
Request for Proposal
To switch from Aladdin Food Services to Quality Food Inc. at Alvernia University.
Goal
The proposal to switch Aladdin Food Services to Quality Food Inc. will improve quality of food
with more options and increase customer satisfaction, increasing the annual profit.
Objective
Switching food services from Aladdin to Quality Food Inc. will improve food quality and
customer satisfaction by 55% within the first three months of implementation effective January
13, 2013.
Introduction/Background
Within the past three years, as seen from student surveys, the overall satisfaction of food from
the Alvernia students has been decreasing significantly due to poor quality and lack of choices. A
switch in food services will improve quality of food and increase student satisfaction, positively
impacting the amount of students eating the food on campus.
By switching food services, complaints about the quality of food and the slim amount of
choices will be resolved. This will increase company productivity and an increase in overall
satisfaction among Alvernia’s students. Due to many complaints the rates have dropped
significantly. Students have brought the issue of not having many options of gluten free or
organic food. This forces students to have to prepare their own meals or pack their lunches rather
than buying the food on campus, decreasing Alvernia’s annual food income profit. With the new
3. food service, Alvernia will gain more potential students, an increase in satisfaction and a better
name for college café food.
Credibility
Marcus Mumford and his sons conducted a survey showing dissatisfaction from college
students experiencing Aladdin Food Services. (Food Journal of Berks County, 2010)
Food used and produced by Quality Food Inc. has received better review by over 50%.
(Real Foods of America Inquirer, 2011)
Other college campus’ who have switched their food services to Quality Food Inc. have
reported to be better quality and a wide variety of food. (National Food Post, 2011)
Methods Used/ Budget
This chart represents the decline in sales from year to year starting in 2010. It has progressively
fallen reaching numbers as low as 9% in yearly profit.
47%
30%
13%
9%
Annual Profit
2010
2011
2012
2013
4. By switching from Aladdin Food Service to Quality Food Inc. there will be a sready incline in
customer/student satisfaction along with the annual income profit. This chart shows the major
fall from 2010 to the present in satisfaction and annual income profit.
Evaluation
The switch form Aladdin Food Services to Quality Food Inc. will be evaluated every first
Monday of the month for the first by the President of Student Life.
Evaluations will include surveys from the students including positive and negative
fedback based on their satisfaction.
The President of Student Life will review the surveys to be sure the switch was
successful.
0
2
4
6
8
10
12
14
16
18
20
2010 2011 2012 2013
Quality food Inc.
Aladdin Food Services
5. Appendix
*see tables in Budget
Food Journal of Berks County
Real Foods of America Inquirer
National Food Post