A recent survey suggests that faculty and staff are generally satisfied with
the food and service provided by UBC Food Services, while concerns about variety
and value are more predominant among students on campus.
The two-part study, conducted by the Farrell Research Group Ltd., follows
changes recommended by consultants Ernst and Young to improve the financial
forecast for the university’s food operations.
In August 1996, the Ernst and Young report suggested that the university close
Pacific Spirit Place, a 950-seat cafeteria-style outlet in the Student Union
Building.
An advisory committee comprising UBC students, faculty, staff and administrators
has been established to find alternative ways of operating the site.
Committee members are: Terry Sumner, chair, vice-president, Administration
and Finance; Lisa Castle, Human Resources; Tony Fogarassy, Office of the Associate
Vice-President, Academic and Legal Affairs; Dr. John Gilbert, Health Sciences;
Tara Ivanochko, Board of Governors; Paula Martin, Public Affairs; Bernie Peets,
Alma Mater Society; Jacquie Rice, Financial Services; Mary Risebrough, Housing
and Conferences; Judy Vaz, Food Services; Gordon Barefoot, Ernst and Young;
and a student to be nominated by the AMS.
The committee will establish a project charter, develop criteria for selection
of proposals, choose the best proposed use of the site, monitor project timelines
and provide guidance and advice on the scope of the changes. The committee will
also issue a request for proposals to include Pacific Spirit Place, the central
commissary and possibly other Food Services’ units.
The Ernst and Young report also recommended discontinuation of table service
at Trekkers Restaurant in favour of expanding its take-out operation.
“The market research tells us that Trekkers is quite popular, particularly
with faculty and staff, and that there is a need for that type of service on
campus,” said Judy Vaz, acting director of Food Services. “The operation has
been reviewed and will most likely continue to offer table service during the
academic year, and self-service in the summer months.”
Vaz said that the study was undertaken in an effort to understand the needs
of present and future customers, and to examine ways of enhancing communications
with the campus community about food services and how they’re delivered.
Results of the research firm’s focus group interviews with faculty, staff
and students last October indicate that students perceive a lack of variety
in healthier food choices, want more value for their money, find food packaged
in plastic wrap and styrofoam unappealing as well as environmentally unfriendly
and associate Food Services with institutional images.
Food Services has since introduced new menu items that offer wholesome alternatives
at reasonable prices and packaging options are being assessed, Vaz said.
While the report determined that faculty and staff found the variety, quantity,
quality and price of food available at Food Services’ 12 retail outlets satisfactory,
they agreed, with students, that crowding and confusion about hours of operation
were significant problems facing the deparment.
Vaz said that communication through campus media, on-site advertising, consistency
of hours and the establishment of a home page on the World Wide Web will help
minimize confusion about retail outlet hours.
“Addressing concerns about crowding, especially during the lunch period, remains
challenging,” she said.
The report indicates that the loss of the Faculty Club is a contributing factor
and that a “quiet place” is clearly needed.
Vaz urged members of the campus community to share their ideas and concerns
by completing suggestion cards available at all Food Services retail outlets,
or by calling the department at 822-3663.
Results of phase two of the study, surveying more in-depth demographics, eating
and spending habits and food preferences of customers are expected later this
month. Food Services’ web page can be found at www.foodserv.ubc.ca.
