Food Service Advisory Committee
Purpose
The University of Toronto Mississauga Food Service Advisory Committee has been established to provide a structured and open forum whereby representation from various user groups will evaluate and review various policy and operational aspects of the Hospitality and Retail Services department as pertaining to food services at the UTM. This forum will ensure an open channel of communication for members of the University community to register their concerns and/or suggestions concerning departmental policy. In this regard, the committee will act in advisory and consultative capacity responsible to the Director of Hospitality and Retail Services.
This committee will work alongside the Resident Student Dining Committee. The Resident Student Dining Committee has been established to support the unique needs of resident student meal plan holders at UTM. Two members of the Resident Student Dining Committee will also serve on the University of Toronto Mississauga Food Service Advisory Committee.
Scope, Duties and Responsibilities
The Committee shall function as consultative and advisory to the Director of Hospitality and Retail Services with respect to all existing and planned food service outlets and for catering services provide to the University of Toronto Mississauga Community.
Specific, on-going topics of discussion will include (but are not limited to):
- To receive and discuss requests and suggestions made by University of Toronto Mississauga community members with regards to food service
- To provide information and answer questions related to departmental operations
- To ensure an open channel of communication for members of the University community to register their concerns and /or suggestions concerning departmental policy
- To evaluate existing departmental policies; to receive and evaluate food service recommendations; and to recommend changes to the policy where such changes are warranted and calculated to benefit the community.
- To receive, for information and to provide feedback, the department’s annual budgetary recommendations
- To assess the implications of:
- The hours and days of operation for each outlet
- The partial or complete opening or closing of one or more outlets
- Changes in operation of any outlet
- To receive and discuss, as applicable, reports from the Resident Student Dining Committee
- To provide feedback regarding the placement of new outlets and or products and services to the community
Meeting Notes
2021 - 2022 Academic Year
2020 - 2021 Academic Year
- November 30, 2020
- Review of Community Feedback - Consultant summary of survey and focus group feedback as part of the Food Service Contract RFP Development project
- RFP Process Review - Consultant overview of the RFP Process and UTM Requirements
- November 16, 2020
- August 4, 2020
2019 - 2020 Academic Year
2018 - 2019 Academic Year
2017 - 2018 Academic Year
2016 - 2017 Academic Year
2015 - 2016 Academic Year
- November 30, 2015
- October 20, 2015
- June 1, 2015 - Food Service Contract
2014 - 2015 Academic Year
- December 5, 2014
- November 7, 2014 - Presentation of UTM community feedback results from survey, focus groups, and open houses with consultant recommendations
- August 27, 2014
- August 7, 2014
- Feasibility Study - Presentation of results and analysis of feasiblity study by consultants for UTM moving to a self-operated food service model.
- Feasibility Study
- June 23, 2014
2013 - 2014 Academic Year
- March 13, 2014
- Request for Quotation for a consultant to: (1) Perform a feasibility study for UTM to move to a self-operated food services model; and (2) Develop the Request for Proposal for UTM to procure contracted food service provider if (1) is deemed infeasible
- Request for Quotation
- December 12, 2013
- October 24, 2013
2012 - 2013 Academic Year
Questions? Contact us!
hospitality.utm@utoronto.ca
(905) 569-4795
William G. Davis building, Suite 3127
Making experiences, exceptional
