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

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

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.
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
December 12, 2013
October 24, 2013

2012 - 2013 Academic Year

Questions? Contact us

mealplan.utm@utoronto.ca
(905) 569-4795
Davis Building suite 3127

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