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UPPS 05.03.01 - Operating Guidelines for University Food Service

Operating Guidelines for University Food Service

UPPS No. 05.03.01
Issue No. 5
Effective Date: 8/28/2015
Next Review Date: 5/01/2020 (E5Y)
Sr. Reviewer: Director, Auxiliary Services

  1. POLICY STATEMENT

    1. This policy clarifies the joint interests of the divisions of Finance and Support Services (FSS) and Student Affairs (SA), and the LBJ Student Center (LBJSC) in working with the food contractor.
  2. OPERATING GUIDELINES

    1. Auxiliary Services (AS), Facilities (FAC), Dean of Students (DS), Department of Housing and Residential Life (DHRL), LBJSC and Special Projects (SP) share the responsibility for the effective operation of the on-campus food service operation in conjunction with the institutional food service contractor. The following table indicates the operational decision areas, along with primary and input responsibilities:

      Decision Area Primary Responsibility Input Responsibility
      Contract rates or negotiations FSS/AS SA/DS/DHRL/LBJSC
      Meal plan options1 SA/DS/DHRL/AS/LBJSC FSS
      Menu offerings1 SA/DS/DHRL/AS/LBJSC FSS
      How and where university serves food1 SA/DS/DHRL/AS/LBJSC FSS
      Meal ticket issuance FSS/AS SA/DS/DHRL
      Special temporary and weekend meals SA/DS/DHRL/LBJSC FSS/AS
      Accounting and fees FSS/AS SA/DS/DHRL
      Maintenance FSS/FAC/AS SA/DS/DHRL/LBJSC
      Contract performance FSS/AS SA/DS/DHRL/LBJSC
      Day-to-day performance in the delivery of contracted food services SA/DS/DHRL/AS/LBJSC FSS
      Development of standards and techniques for evaluating the delivery of contracted food services2 SA/DS/DHRL/AS/LBJSC FSS/SP
      Total financial integrity of food services FSS/AS/LBJSC SA/DS/DHRL
      Release of students from food service contract meal options for extenuating circumstances DS/DHRL/AS SA
      Appeal of release of students from contract meal options DHRL AS

      1SA/DS/DHRL/AS/LBJSC received primary responsibility in these areas so they will make decisions when contract pricing or negotiations occur, which will elicit strong input from SA/DS/DHRL/AS/LBJSC by FSS.

      2The Food Service Committee will establish standards for measuring the performance of the food service contractor. The committee will consider student survey results in assessing performance.

    2. The director of Food Services will attend staff meetings with the directors of AS, LBJSC, SP, and DHRL on an as-needed basis and will cooperate with these directors for food service requirements in each of their respective areas. The Food Service Committee will resolve conflicts that may arise regarding food service.

  3. REVIEWERS OF THIS UPPS

    1. Reviewers of this UPPS include:

      Position Date
      Director, Auxiliary Services May 1 E5Y
      Director, Department of Housing and Residential Life May 1 E5Y
      Director, LBJ Student Center May 1 E5Y
  4. CERTIFICATION STATEMENT

    This UPPS has been approved by the following individuals in their official capacities and represents Texas State policy and procedure from the date of this document until superseded.

    Director, Auxiliary Services; senior reviewer of this UPPS

    Vice President for Finance and Support Services

    President