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ULV Dining Services - Learning Outcomes
Learning Outcome Planning Objectives
Objective 1: ULV Dining Services will coordinate a sushi preparation class which will be held with our students during the Spring Semester 2007. Learning outcomes will be assessed using a quiz following the class.
Rationale:
- Sodexho prides itself on its culinary excellence. Beyond providing nutritional meals for our students, we feel that we can share our expertise through fun educational programs on the ULV campus.
Measure:
- As a result of this sushi class, students will be able to identify key sushi ingredients, condiments, preparation, and presentation techniques.
SAMPLE QUESTIONS:
What condiments are served with sushi?
Name the 3 primary types of sushi served in the United States.
What type of rice is used in sushi preparation?
What is a multi-course Japanese meal called?
What are the ingredients and ratios used in preparation of sushi rice?
- A post-test will be administered using the questions above to assess the learning outcome of this event.
Student Learning Outcomes 2007
Objective 1: Culinary Education
On Wednesday, March 21 2007, Sodexho Executive Chef Justin McGruder facilitated a sushi class for the ULV Campus Community. There were 9 student attendees at this class. The goal of this program was to educate our students on sushi ingredients, variations, and preparation. The following quiz was given to participants following this 60 minute class:
Sushi Class Post-Test 3/21/2007
-
What condiments are served with sushi?
- Soy Sauce, Pickled Ginger, Wasabi Mustard
-
Name the 3 primary types of sushi served in the United States
- Nigiri, Cut Rolls, Sashimi
-
What type of rice is used in sushi preparation?
- Calrose (Short Grain) Rice
-
What is a multi-course Japanese meal called?
- Omakase
-
What are the ingredients and ratios used in preparation of sushi rice?
- 7 Parts Rice Vinegar, 5 Parts Granulated Sugar, 1 Part Salt
Resident Dining Satisfaction Outcomes 2007
Objective 2: Resident Dining Satisfaction
ULV Dining Services will provide the highest quality of service and measure our progress through an annual satisfaction survey.
During the week of April 23 - 27, 2007, a customer satisfaction survey was taken with 148 responees. The numbers indicated next to the results on the survey results on the following page indicate the percentage of respondents who agree or strongly agree with the question posed. Two key areas of improvement were identified:
- Overall Quality of Food
- Providing Healthy Menu Options
To address these two key issues:
- Salad greens will be hand cut and double washed.
- More than 50% of salad dressing will be made from scratch.
- Convenience foods are being replaced with more scratch items. (i.e., hand rolled enchiladas, elimination of frozen vegetables with fresh seasonal vegetables).
- Rotation of brown rice and sticky rice available every day.
- Fabrication of primal cuts of meats in house as opposed to purchasing pre-cut products.
- A new produce supplier has been contracted to provide us with information to help us make buying decisions based on seasonability and quality of our produce selections. Fresh produce is delivered 6 days a week.
- Chef Justin is working with the cooks regarding batch, or "just in time" cooking techniques.
- Chicken stock is being made from scratch for soup and sauce preparation.
- We have added protein, legume, and grain options to our salad bar offerings.
- Scratch marinades and rubs are being used more frequently.
- A baker has been hired to provide higher quality and a wider variety of dessert items for our students
Dining Services Spring 2007 Satisfaction Survey Results
Account: University of Laverne
Unit: Resident Dining
Period: Semester - Spring 2007
No. of Survey Responses:148
Areas for Improvement
Overall quality of food
Providing healthy menu options
Where you're doing well
Easily finding food/beverage items I want
Friendly and helpful staff
Maintaining a clean seating area
| Satisfaction | Current Semester |
| Overall Satisfaction | 16% |
| Meeting needs | 15% |
| Price | 10% |
| Value | 10% |
| Loyalty | |
| Likely to recommend | 37% |
| Renew meal plan when expires | 52% |
| Upgrade meal plan | 12% |
| Add more dollars to meal card | 54% |
| Continue purchasing from location | 22% |
| Visit this location more frequently | 36% |
| Dining Atmosphere | |
| Overall | 37% |
| Having convenient hours of operation | 27% |
| Maintaining a clean service area | 40% |
| Maintaining a clean seating area | 42% |
| Clean plates/bowls/silverware/glasses | 36% |
| Availability of seating options | 31% |
| Easily finding food/beverage items I want | 45% |
| Customer Service | |
| Overall | 35% |
| Being served in a timely manner | 32% |
| Friendly and helpful staff | 43% |
| Professional appearance of the staff | 40% |
| Being responsive to my questions/concerns | 37% |
| Being receptive to my suggestions | 31% |
| Offering or recommending complement to meal | 34% |
| Management seeks feedback from students | 37% |
| Quality of Food | |
| Overall | 18% |
| Prepared in a clean/sanitary environment | 35% |
| Having an appealing presentation | 25% |
| Prepared with high-quality, fresh ingredients | 21% |
| Served at the right temperature | 23% |
| Consistent food quality | 21% |
| Menu | |
| Overall | 19% |
| Offering variety of menu choices/each meal | 20% |
| Offering variety of menu choices/thru the week | 22% |
| Offering new menu items with changing trends | 21% |
| Providing healthy menu options | 18% |
Catering Satisfaction Outcomes 2007
Objective 3: Catering Satisfaction
ULV Dining Services will provide the highest level of catering service to our customers. We will measure the level of satisfaction via surveys sent to our clients following their events.
During the month of February, 2007, comment cards were sent to each catering client who booked an event during that period. Twenty-one comment cards were returned. Below is a summary of the results:
| Rate 1-5, 5 Being "Excellent", 1 being "Poor" | Average Score |
| How would you rate the food and/or beverages overall? | 4.4 |
| How would you rate the presentation food and/or beverages overall? | 4.6 |
| How would you rate the Catering Department's ability to meet your needs? | 4.8 |
| Yes/No Questions | |
| Will you consider us for future catering needs? | 100% |
| Did the staff arrive on time? | 100% |
| Were they friendly and professional? | 100% |
| Was the room setup attractive? | 100% |
| Was the clean up timely and thorough? | 100% |
| Did you receive what you ordered? | 100% |
Though our catering satisfaction results are excellent, we will continue to strive to keep our catering program fresh and unique. The following initiatives will be implemented in the Fall semester 2007:
- A monthly mailer will be sent to all departments highlighting a seasonal catering lunch special, and a seasonal bakery special.
- A student-centered catering program will be implemented emphasizing foods that students most enjoy. (i.e., pizza, hot wings, deli platters, etc.).
- The ULV community will be invited to attend a "Catering Open House" hosted by Sodexho featuring our monthly specials, differing levels of catering available, and a variety of our Chefs' latest creations.
Questions regarding the programs and outcomes outlined in this section should be addressed to Aaron Neilson, Director of ULV Dining Services, (909) 593.3511, Ext. 4316 or neilsona@ulv.edu.
