1. 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

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

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

4. 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

5. 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”

6. 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 (Customer Service, Courtesy, Timelines, Problem Resolution, etc.)

7. 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

8. 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, 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

9. 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

10. Questions
CSU Fullerton Catering Options Website: