Mission. Our Mission is to provide our campus and community with the best college dining experience, while using high cost local food but minimizing the cost to the campus to insure stable/low board rates for our campus. Vision.
Suppliers Inputs Process Outputs Customers
Lack of storage
Lack of food processing space
Sodexo Food/Safety standards
Local Food Vendors
Equipment & Materials Vendors
Contract of Service
More local food purchases
Training of students
City of Berea
Customer Survey Cards
Sodexo vendor Compliance
Sodexo product compliance
Definition of “local”
Policy Constraints What processes are you bound by, that you must change to change a process?
To whom do you provide product, info, services.
What inputs are needed to create the outputs?
What do your customers need from you?
Who provides those inputs?
Orders are placed for product based on menus
Food Deliveries are received on a daily basis
All goods are stored in Dry Storage, Coolers or Freezers
Food is placed in production and used as menu dictates
All waste produced such as cardboard is placed in bins and recycled.
We have rough storage space
Summer months to prepare and put into process
Buying leverage with Sodexo Dining to provide savings to use in our local dining program.
Expertise to renovate space for use
Strong stable management team
Strong student labor program with reduced labor costs for use in our dining facility
Increase staffing to work the space once ready
Inconsistency of summer time local products
Lack of space to increase our local foods by processing and storing what we need throughout the year.
Under utilization of our facilities in the summer
Lack of summer business
Utilize current storage space by reorganizing
Increase in summer time use of student workers
Utilize our student workforce to build our local foods program
Showcase our local foods program ito increase our overall satisfaction in our dining program
Local Health Department buy in
Availability of local products to use
Lack of funds for project
Premium pricing for local foods and potential increase of all food items in our dining program
Facilitate a SWOT analysis for
current and common Situational Awareness
Complete renovation of kitchen in Dining area
5S Catering Store Room
Pricing for Storage racks and containers for catering ware
Pricing of other equipment needed for processing other types of food
5S downstairs storage area
Price quotes for new freezer for processing storage
Purchase Freezer for down stairs storage
Old equip/table storage
Old equip/table storage
Increase local food spend used for students
Need for increased space for storage and processing
5S storeroom to add space
Develop equipment list needs
Plan and organize storage space.
Process food for long term storage up to 6 months
Purchase local food products during summer when ready
Utilize stored food for daily menus
First slide of list shows the month of May. We were closed the rest of the month.
Second shows one from August. I complete this checklist twice a week.
1,582 ft2 of space was opened up after the 5S project.
We keep our board with Before and After pictures of the project as a training
tool. With 160+ employees maintaining can be difficult. We use this board as a
visual tool to show where we where before the process and where we are now. This
helps us train our student workforce on the process of 5s and give them a general
understanding of what it can do.