Ohio University

SUMMARY

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.

The Culinary Services Department is a division of Finance and Administration. It is responsible for the operation of all food services on the Athens campus.

Culinary Services consists of four dining halls, full service catering, three convenience stores, three Grab 'N Go's, a full service bakery and vegetable processing area, warehouse for Culinary Services and the entire campus, Front Room Coffee House, Cafe BiblioTech (small coffee house on the 2nd floor of Alden), Latitude 39 (a casual fine dining restaurant), Bobcat Essentials (clothing, gifts, computer supplies, and snack items), and West 82 Food Court with the following seven concepts: Southwest/Mexican, Italian/Pizza, Asian/Indian, N.Y. Deli, Grill, Grab 'N Go, and a salad/soup station. We employ over 1,300 students, 146 cooks and custodians, and 39 management staff. We offer a production manager internship program where students may earn up to 10 undergraduate or graduate credits and we have a nationally recognized student leader program. We serve approximately 3.7 million meals per year and have 8,100 students on meal plans. According to FoodService Director Magazine we are the 14th largest self-operated college dining service in the nation. National benchmarking surveys conducted by the National Association of College and University Food Services (NACUFS) has ranked Ohio University Culinary Services as one of the most efficient college food service operations eleven years in a row.

• 2012 - PETA2 Top Ten Most-Vegan Friendly Campuses - Ranked #4 
  
• 2011 - National Association of College and University Food Services (NACUFS) Loyal E. Horton Dining Awards, Boyd Dining Hall Cucina Di Luci, Special Event Honorable Mention.
• 2011 - National Association of College and University Food Services (NACUFS) Employee of the Year Award, James Turner, Shively Court.
• 2010 - PETA2 Top Ten Most-Vegan Friendly Campuses.
• 2010 - Best Social Media Application, Food Management Magazine.
• 2009 - Personnel Plus Trailblazer Award, Ruth Pugh, General Manager Jefferson Dining Hall.
• 2009 - National Association of College and University Food Services (NACUFS) Midwest Region Distinguished Service Award, Rich Neumann, Director of Dining Services.
• 2008 - PETA2 Top Ten Vegetarian Friendly Campuses.
• 2007 - (NACUFS) Richard Lichtenfelt Award for outstanding service to NACUFS, Rich Neumann, Director of Dining Services.
• 2005 - Ambassadors Award from Personnel Plus for employing workers with Disabilities, Boyd Dining Hall.
• 2005 - Mary Harrington employee of the year award, Roger Crow, Stores Clerk at Nelson Dining Hall.

• 2004 - Mary Harrington employee of the year award, Jane Blackford, Cook 1 at Jefferson Dining Hall.
• 2004 - Boyd Dining Hall Honorable mention in the NACUFS Loyal E. Horton Menu Contest.
• 2003 - Mary Harrington Employee of the Year Award Rodney Dowler, General Manager Nelson Dining Hall.
• 2002 - NACUFS Presidents Award - Rich Neumann, Director of Dining Services.
• 2002 - Ohio University Outstanding Administrator of the Year Award Rodney Dowler, General Manager Nelson Dining Hall.
• 2002 - Ohio University Outstanding Classified Employee Pat Gibson, Administrative Coordinator.
• 2001 - Employer of the Year Award - Ohio Governor's Council on People with Disabilities.
• 1993 - NACUFS Presidents Award - Rich Neumann, Director of Dining Services.
• 1992 - Ohio University Outstanding Administrator of the Year Award Mary Jane Jones, Associate Director, Baker Center.

All managers and full time staff are certified in food safety by the Ohio Department of Health and the National Restaurant Association. Less than 5% of all university dining services can claim this distinction.

Rich Neumann, Director of Residential Dining; Kent Scott, Associate Director of Retail Operations; Rich Haft, General Manager Jefferson, and Jim Yute, General Manager Shively have earned the FMP (Foodservice Management Professional) designation from the National Restaurant Association.

Rich Neumann, Director of Residential Dining is Secretary/Treasurer of NACUFS and Past President of NACUFS Midwest Region.
Culinary Services has a nationally recognized student leader and student employment program which has been featured in national food service publications. It is the only university in the U.S. to offer a student leader training class and production manager internship for college credit.

Margo Muse, Atco worker, won a "Personal Achievement" award in the spring of 2002 given by the Association for Persons Supported Employment. Margo worked at Jefferson Dining Hall from fall quarter 2001 through June 2002 and has done an excellent job.