Letter from Dining Services
Valued Guests of Dining Services,
Over the past couple of months, Dining Services has experienced a number of changes. Along with exciting developments comes the opportunity to learn how we can most effectively serve our campus. Thank you for the helpful feedback that many have offered. As part of the conversation, we would like to share more about our philosophy and goals for Dining Services.
Our strong commitment is to offer each of you, our guests, exceptional service and quality cuisine. We work hard to create a welcoming environment at every meal. Each team member is dedicated to offering you the finest food, delivered with the very best customer service. Our goals are to exceed your expectations and be proactive in solving problems.
Over the next few weeks, we will begin to make several changes. We have already moved the carry out option to a single register and added a second salad bar line to speed up service. Our hot lines now offer several options that are self-serve, allowing you to obtain the portion you desire in a more efficient manner. Over spring break, changes to the stir fry station will be made to allow for faster service.
The philosophy of the All-You Care-To-Eat program was designed for the convenience of our guests. Each meal provides an opportunity for guests to select from a broad range of foods as well as the option to return during the meal. Our staff is trained to serve you an appropriate portion and then ask you to come back if you would like more. We do so, first, to ensure that the food selected is consumed and thus reduce the potential of waste. Second, to guarantee our food is hot and fresh, we cook in batches instead of preparing everything in advance. By serving each guest a proper portion, all diners are ensured a high-quality meal without delay.
Our To-Go option has been a learning process and warrants clarification, as well. Each To-Go guest is provided with a container, bowl, cup and utensils for a single use in the servery area. Guests are encouraged to take as much food as the container will hold with its lid completely closed, including items such as cookies and fruits. Guests selecting the To-Go option may not eat in the dining room area, but must take their containers out of the 3rd floor Dining Services area. Return trips to the servery are not allowed.
Like many other campus entities, Dining Services has a camera security system located throughout our venues. In a recent review of this system in both the Terrace Café and the Gazebo, we were disappointed to learn that some have taken product without purchasing it or having it deducted from their meal plan. We are working closely with administrators and the department of Public Safety to make appropriate changes in our procedures and to clearly define a firm disciplinary response to these violations.
We value each of our guests in Dining Services. Your feedback over the course of the 2010-11 school year has assisted us in improving our service and expanding your choices. Your voice can still be heard every other week in our food committee. Please consider joining us at our next meeting on Wednesday, March 2 at 10:30 am in the Lincoln Room. I appreciate this opportunity to share our progress with you and look forward to working together to provide exceptional dining experiences.
God bless each of you,
J. Mark Daniels
Bon Appetit Management Company
Andrews University Dining Services