Campus Catering Don Green, C.P.M. Director, Contracts and Procurement Cal State Fullerton Academic Resource Conference Pacific Palms, City of Industry April 1, 2009

Overview Introduction and Background Food Service/Campus Catering Committee Committee Work Progress to Date Questions and Answers

Introduction and Background Exclusivity by President’s Directive Campus Catering Climate Waiver Process Concerns Cost Quality Service Cabinet-level Issues

Food Services/Campus Catering Committee Committee appointed December 2005 Twelve members representing each area of the University Committee charged to focus on Cost Service Quality Exclusivity Examine all aspects; a written report (including recommendations to the VP Admin & Finance) on ways to enhance operations Report to be shared, as appropriate with Presidents Administrative Board (P.A.B.) and Auxiliary Services Corporation Board

Committee Work Information/Data Gathering Processes Food Services/Catering Presentation Executive Overview Annual Activity Report Financial Reports Existing Policies Financial Analysis Review and Analysis of Statements and Reports Compared pricing versus other CSU’s and area caterers Labor usage Review and analysis of “Work Orders”

Committee Work (Con’t) Customer Satisfaction Survey 204 customers targeted 119 responses (58%) 14 areas surveyed for “satisfaction” and “importance” Gap analysis revealed significant gaps for Price (2.32) Value (1.98) Food Quality (1.23) Gaps in the other 11 areas ranged from 0.15 to 0.67 (Customer Service, Courtesy, Timelines, Problem Resolution, etc.)

Committee Work (Con’t) Customer Satisfaction Focus Groups Three focus groups conducted with frequent users 29 total participants 3 questions asked re: Campus Catering What is working well (4 items identified) What is not working well (9 items identified) What advice do you have (5 items identified) Evaluation Methods and Conclusions Bottom line: Thirty (30) recommendations made to the Vice President for Administration and Finance re: Campus Catering/Food Services Cost Quality Service Exclusivity # of Methods Utilized 8 3 6 # of Conclusions 4 1 # of Recommendations 9

Progress to Date February 8, 2007 – Final Report presented to VP Admin & Finance for review & discussion with appropriate parties September 10, 2007 – Final Report presented to P.A.B. November 30, 2007 – Sub-committee requested to develop an implementation plan addressing all of the report details to include relaxing exclusivity practices on a 12-month trial basis February 29, 2008 – Campus announcement of “Trial Period” from March 3, 2008 through February 28,2009. Announcement focused on a Self-Catering option, and the ability to use off-campus caterers for large events (attendance of 250 or more, or cost of $5000 or more) Campus Catering shall be given opportunity to quote Requester has authority to select caterer

Progress to Date (Con’t) February 2009 – Sub-committee evaluation of trial February 27, 2009 – Sub-committee recommendation to VP Admin & Finance. Based on evaluation and findings, sub-committee recommends as follows: Continue practice of Self-Catering and establish a threshold of 75 guests or less Continue off campus caterer option with the following provisions Use existing pre-approved caterer listing Formalize the campus catering quote process by having a form and sign-off to ensure campus catering had an opportunity to quote To assist in evaluating financial impact, quotes from on and off campus caterers, along with the form will be submitted to AVP for Admin & Finance March 2009 – Recommendation submitted, decision pending

Questions CSU Fullerton Catering Options Website: http://vpadmin.fullerton.edu/AuxiliaryService/