Food Service Assignment

1216 Words3 Pages

1.0 Introduction

Over the past few decades the role of food services keeps on getting better and better as universities tend to look for ways to satisfy the requests of students. This is done in order to make more money and also to increase their ranking. In terms of infrastructure and academics but also in terms of overall assessments, this is because attending to all the needs of the students is one of the major concerns of schools and universities in order to attract more students. Food is a very important part of a person’s life especially as a student; food is needed for our body to function and for the daily activities as a student. Food service is an important on-campus service that students get outside their homes. Food services include the price of food, environmental efforts, social responsibility, and quality of food.
However, school food services staff also plays an important role in promoting the health of students through the foods they make available everyday and the social interaction they have with student. As one component of a comprehensive school health program, school food service can reinforce nutrition education and provide opportunities for students to practice healthy food choices (Collins et al, 2014).
University of Ottawa Food Services provides a range of products and services to the students, staffs and the community through different means like cafeterias, catering services, vending machines, etc.
The following report provides an analysis of student opinions regarding food services at University of Ottawa, as well as recommending a possible solution for amending those services. Methods of data collection over time include a broad-based opinion survey of the Ottawa campus community and a comparison o...

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... of tobacco in any form while in food preparation, service, equipment or utensil washing areas. Since the hands of smokers come into contact with the mouth each time a cigarette is taken from the mouth, smoking employees may contaminate the product with which they are working with bacteria from their mouth.”

4.0 Prices (cost)

7.0 CONCLUSIONS AND RECOMMENDATION

No smoking or eating should be permitted in the food preparation area at any time. If smoking is permitted in the storeroom, sufficient ashtrays should be provided and individual smoking must wash his/her hands each time he returns to the food preparation area.

Actions are proposed which could encourage greater production of local food. Importantly, the proposed actions can also contribute to myriad other institutional goals

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