Finding better ways to serve our community.

 FSAC

 

 


Purpose/mission:

The purpose of the Food Service Advisory Committee (FSAC) is to present suggestions, concerns and ideas of the larger campus community to the management of the food, vending and beverage service providers (Sodexo, Avendco and Coca Cola). As a participant you will have the opportunity to participate in discussion regarding the resolution (food-related), menu planning, food quality, nutrition, festive meals, cost analysis of meals, sanitation and sustainability issues.

This is our effort to achieve excellence in service to our campus community by developing strong partnerships with our campus food providers. As a committee we will focus on the needs of the residents, commuters, faculty and staff of the University of Missouri-St. Louis. We have tried to include campus representatives that impact all campus populations. 

Membership requirements:

The committee will be chaired by the Vice President of SGA and co-chaired by the Manager of Dining Services and the Business Manager of the dining, vending and beverage contracts. This is not a mock committee and every suggestion will be highly valued with the expectation of a resolution.

As a committee member you are not only assigned to bring your own opinions to the group, but at act as an ambassador for those we represent. There are many different groups of people at UMSL that have different likes, dislikes and preferences. Whereas, we cannot satisfy every desire, it is our objective of the FSAC to bring all ideas together and shape the campus food service operations to best service the needs of the university campus.

As a member, you will have the following responsibilities:

  • Visit food service facilities and complete evaluations after each visit (act as a secret shopper)
  • Make recommendations to committee for service changes and enhancements
  • Make recommendations on programing for various food service facility types
  • Ascertain and report on opinions of constituent groups regarding food service
  • Attend the established meetings
  • Participate in MyGateway forums when necessary

As a student, you are required to maintain a 2.5 campus GPA and be able to attend 3/4 meetings in order to apply.

 

Meeting dates 2014/2015:

July 24th, 2014

October 16th, 2014

January 29th, 2015

April 10th, 2015

 

Calling all students, faculty and staff!

Join UMSL's new initiative and take part in sustaining excellent dining and catering services.

Click here to fill out an application to become a board member of the FSAC.

 

Drop off/e-mail your application to:

Dorian Hall

Programs & Special Events Coordinator

218 Millennium Student Center

halldc@umsl.edu 314-516-5573

 

Feel free to submit further comments and recomendations, we are happy to hear what you have to say.
 

MeetingRecommendations:

April 17, 2014

An excellent presentation was provided by Mr. Prellwitz. The FSAC member presented the group with an elaborative survey from Sodexo to assess Sodexo's overall quality and performance over the year. After an interactive discussion between the presenter and members, FSAC would like to study the possibility of lowering the monetary value of food provided in the Nosh, attempt at providing a bigger range of variety for "Simply to Go," and further its commitment towards enhancing customer service.
 

July 24, 2014

The meeting went through a deeper exploration in discussing the types of food being served to UMSL’s community. Sodexo and the Food Service Advisory Committee would like to promote a healthier variety of food by expanding the different categories that appeal to students. Additionally, a need for additional marketing of vegan food products that are not always available for students serves the purpose of providing a wider variety of food preferences available at our dining areas.

 

October 16,2014:

This meeting focused on setting objectives for the committee.  Following an ice-breaker game, secret shoppers were assigned to make a report on an UMSL dining experience. General Manager, Gary Prellwitz, addressed the needs to be accessible to Sodexo for feedback on dining experience. He later commented on the renovation and expansion projects in south campus, café TJ and the Nosh. However, the committee will need to make suggestions for further recommendations. Finally, a discussion board was created in MyGateway for debate over food donation requests, and discussions of common food policies and regulations.