According to a 2011 National benchmark survey, Ohio University Culinary Services has been recognized as one of the most efficiently operated Dining Services in the nation for 11 years in a row!
Culinary Services is also ranked as one of the 14th largest self-operated college dining service in the nation.
On behalf of our entire Culinary Services staff, welcome to Ohio University. We are the 14th largest self-operated college dining service in the nation and one of the most efficiently operated college dining service in the nation, according to a 2011 national benchmarking survey. Our mission is to provide the finest quality food and service at reasonable costs to our students and guests. Our meal plans offer flexibility, exceptional value, and convenience.
Please use this website as your guide to Culinary Services. If you have any questions contact us at 740-593-2970 or send an e-mail to dining@ohio.edu.
The mission of Ohio University Culinary Services is to provide the highest quality dining and consumer experience possible for the diverse university community and guests, in support of the educational mission and residential concept of our institution.
According to the National Association of College and University Food Services annual benchmarking survey, O.U. Culinary Services has earned the distinction of one of the most efficiently operated food services eleven years in a row!
O.U. Culinary Services certifies all managers, cooks, and custodians in safe food handling and has a HACCP program in place. Less than 5% of all colleges and universities do this.
O.U. Culinary Services is the largest employer of students on campus employing over 1,300 student workers at an average rate of $7.65/hr., which is one of the highest paying jobs on campus.
O.U. Culinary Services has student leader and internship programs in place, which offer students the opportunity to gain management experience and earn class credit. Currently there are 95 student leaders who work in our dining halls, catering, cafes, and markets. Student leaders average $8.25/hr. and receive free meals when they work.
OU Culinary Services uses trans-fat free oil for deep-frying.
Five management/staff members of O.U. Culinary Services team have earned the FMP (foodservice management professional) designation, which is the highest credential awarded by the National Restaurant Association.
O.U. Culinary Services serves approximately 3.7 million meals per year.
Annual consumption of French Fries is 305,910 lbs.
Annual consumption of quarter pound hamburgers is 19,575 lbs.
Annual consumption of third pound hamburgers is 19,750 lbs.
Annual consumption of boneless chicken breast is 71,876 lbs.
Annual consumption of chicken tenders is 89,212 lbs.
Annual consumption of chicken nuggets is 24,550 lbs.
Annual consumption of pasta is 34,970 lbs.
Annual consumption of fresh produce is 500,000 lbs.
Annual consumption of baked goods is 100,000 dz.
According to an April 2009 issue of Foodservice Director Magazine, in 2008 O.U. was the 14th largest self-operated university food service.
Culinary Services receives no state or federal tax revenue. It is self-supporting and generates revenues for the university.
Where does the money go:
Culinary Services provides support to various service units that enhance the residential campus to include Environmental Health and Safety, Maintenance, Ohio University Police, Residence Life and various other operational support units. Annually funds are planned for equipment repair and replacement, and major renovations are completed each year.
