The University desires to review campus food services and price them in accord with a strategy that fits with the overall campus environment recognizing that the principal users are students, staff and faculty. In particular, the committee should evaluate the current in-sourced Department of Housing and Food (DHFS) operation model for residence hall food operations and compare alternatives, one of which should be a third-party-operated model. The committee should also examine the historical DHFS strategies used to set food prices, examine alternative pricing strategies that might be adopted and recommend a rational go-forward pricing strategy the committee believes is in the best interest of students. Finally, the committee should examine whether it is in the best interest of the campus to pursue a strategy to consolidate the operation of all campus food service locations (dining halls, department or college venues, and currently outsourced venues) and have them operated by a single vendor.
Food decisions impact a significant number of interested campus constituents and therefore the committee must seek active input and participation from the campus in a variety of forms and expose its preliminary and final recommendations to the campus in a manner that allows for broad reaction and informed input. The committee may at its option engage specialty consultants to assist in the conduct of its work. The committee will document its work and recommendations in the form of a report that will be presented to the President for consideration. The report should include a detailed implementation plan for any changes to current practice or policy. The committee may be asked to implement its recommendations.
The committee chair and membership will be announced later in the academic year and after the release of a student campus housing study that is already in progress. The work of the committee is expected to conclude and final recommendations made within six months of commencement of work.