Miami University

20,000 meals per day

01/24/2001

In responding to the increased sophistication of student customers, Miami University’s department of housing, dining and guest services is providing more choices than ever before yet breaking records for service and satisfaction.

This, while remaining self-supporting, says Adolph Haislar, senior associate vice president of auxiliary services.

Among the highlights of the year were 100 percent occupancy in residence halls, an 11 percent increase in the number of off-campus meal plans sold, a 26 percent increase in net income for residence and dining hall operations and a 14.8 percent increase in total sales at the university bookstores.

The most recent student satisfaction survey shows 95 percent of the students surveyed were satisfied or very satisfied with the cleanliness of residence hall public spaces and 92 percent were satisfied or very satisfied with dining services in general.

Facts about housing and dining operations at Miami:

• Miami still offers students the lowest room and board rates among all state-assisted schools in Ohio.

• Miami served nearly 20,000 meals per day during fiscal year 1999-2000.

• The department serves 36 residence halls and 11 dining locations

• Miami’s residence hall occupancy in 1999-2000 was 100 percent (compared to 94 percent in 1994-95).

• Miami’s university bookstores (on all three campuses) posted a 47 percent increase in computer sales in fiscal year 1999-2000 and a 17 percent increase in clothing sales.

• The office of conference services welcomed more than 100 groups with more than 15,000 participants in summer camps and conferences.

• The department has 780 employees plus 1,450 student employees

This year, Miami began offering 24-hour food service at Shriver Center. The university also is continuing its program of replacing student room furniture, is in the preliminary stages of planning for apartment-style residence halls and is in the midst of rehabbing the old Kroger building for its central food store operation.

Last year, the department supported other university initiatives and programs by providing reduced-cost or free food with a value of $134,765 for student recruitment events to late-night programming offered by student affairs.

Total food and beverage subsidies for such universitywide efforts increased 11 percent in the past year, said Haislar.

One of the most significant challenges facing housing, dining and guest services is staffing in a tight labor market. During the past fiscal year, the department experienced a 33 percent turnover in staff, including management positions, hourly positions and student positions.

In response, the department converted many part-time positions to full time in order to attract and retain employees.