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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. 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.

    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:

      Primary Input
      Decision Area Responsibility Responsibility

      Contract rates or 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 SA/DS/DHRL/AS/LBJSC FSS
      serves food1

      Meal ticket issuance FSS/AS SA/DS/DHRL

      Special temporary and SA/DS/DHRL/LBJSC FSS/AS
      weekend meals

      Accounting and fees FSS/AS SA/DS/DHRL

      Maintenance FSS/FAC/AS SA/DS/DHRL/LBJSC

      Primary Input
      Decision Area Responsibility Responsibility

      Contract performance FSS/AS SA/DS/DHRL/LBJSC

      Day-to-day performance SA/DS/DHRL/AS/LBJSC FSS
      in the delivery of
      contracted food services

      Development of SA/DS/DHRL/AS/LBJSC FSS/SP
      standards and techniques
      for evaluating the delivery
      of contracted food services2

      Total financial integrity of FSS/AS/LBJSC SA/DS/DHRL
      food services

      Release of students from DS/DHRL/AS SA
      food service contract meal
      options for extenuating

      Appeal of release of DHRL AS
      students from contract
      meal options

      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.

      The 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.


    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

    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