17. Benchmarking
Measurement of quality/
success of programs,
services
• Internal – year-to-year
performance; performance
vs. budget and goals
• External – Peer institutions,
local products and services
• Functional –industry
different to yours
18. University of Cincinnati
Background
Largest employer in the Greater Cincinnati area with 9,800 employees
Public research urban university with enrollment of 43,400 students;
78% live on campus their first year
Forbes, Delta Sky, and Travel & Leisure named UC one of the world’s
most beautiful college campuses
Founded cooperative education (co-op); currently #4 ranked program in U.S.
Recently ranked as #1 best return on investment in the nation (graduation
rates, % of Pell grants) by PolicyMic.com, an online news platform
#hottestcollegeinamerica – Hashtag coined by President Ono, a
prolific tweeter who has a Klout score of 83 (high influencer)
and 21,000 followers
19. Campus Services Background
• Bearcat Campus Card
• Bookstores
• Campus Recreation
• Central Stores
• Conference & Event Services
• Housing & Food Services
• Kingsgate Hotel & Conference Center
• MainStreet (Student Unions)
• Parking Services
• Trademarks & Licensing
• Mission: Provide excellent, cost-effective services that advance
and support the University of Cincinnati experience
• 100 full-time employees
• $120 million in annual sales from 11 units
20. Benchmarking
What Are We Tracking?
• Pricing
• Expenses
• Sales
• Participation
• Customer Perception
• Customer Service
• Marketing Strategy
• Social influence
• ROI
21. Benchmarking
How Are We Tracking?
• Comparative shops/data collection
• Utilization of benchmark portfolio for each unit
• Mystery Shops
• Phone and In-Person
• Focus Groups
• YTD results
• Specific time period results
• Back to School
• Orientation
• Surveys
• A social media management/
measurement tool
• Financial reports – Actual
vs. Budget
23. NACUFS
Action Plan
Residential - Stadium View Café
Fall 2012/ NACUFS Customer
Service Survey
2012 UC
Residential
Mean
2012
Residential
Mean for all
Schools
Diff
2010
Stadium
View
2012 Stadium
View
Diff Actions To Be Taken
Food
Overall 3.58 3.79 -0.21
4.22
4.23 0.01
Introduction of new menu cycles for fall 2013 utilizing
Smart Menus, ARAMARK Residential Promotions
Program and Food Focus Suggestions. Maintain core
menu selections.
Taste 3.53 3.68 -0.15
4.29
4.21 -0.08
Culinary training for staff in all areas of production to
ensure adherence to recipe standards and production
requirements.
Eye Appeal 3.56 3.68 -0.12
4.40
4.07 -0.33
Culinary training for staff in all areas of production to
ensure attractive merchandising of menu items and
service area.
Freshness 3.41 3.62 -0.21
4.20
4.05 -0.15
Continue daily inspection of all products received.
Proper rotation of stock - FIFA, Establish and revise par
levels as needed and purchase accordingly. Local
Supplier of produce with 6 day delivery service to
ensure freshness and quality Only Batch cooking of
product.
USAGE KEY:
Very Satisfied/ Very Important 5
Somewhat Satisfied/ Somewhat Important 4
Mixed 3
Somewhat Dissatisfied/ Not Very Important 2
Very Dissatisfied/Not Very Important At All 1
USAGE KEY:
Very Satisfied/ Very Important 5
Somewhat Satisfied/ Somewhat Important 4
Mixed 3
Somewhat Dissatisfied/ Not Very Important 2
Very Dissatisfied/Not Very Important At All 1
*Highlighted Items are Low Satisfaction, High Importance
USAGE KEY:
Very Satisfied/ Very Important 5
Somewhat Satisfied/ Somewhat Important 4
Mixed 3
Somewhat Dissatisfied/ Not Very Important 2
Very Dissatisfied/Not Very Important At All 1
USAGE KEY:
Very Satisfied/ Very Important 5
Somewhat Satisfied/ Somewhat Important 4
Mixed 3
Somewhat Dissatisfied/ Not Very Important 2
Very Dissatisfied/Not Very Important At All 1
*Highlighted Items are Low Satisfaction, High Importance