In response to concerns about campus dining services from students and staff, Cornell University's Department of Campus Life is conducting a comprehensive study of all food services operated by Dining and Retail Services.

The study will assess the university's current services, systems, programs and management and identify opportunities for improving student board plans, retail food services, catering and vending on campus, said LeNorman J. Strong, assistant vice president for student and academic services.

"The study will result in a master plan for food services across campus," Strong said. "We will begin with a comprehensive review of current meal plans, food, beverage and retail operations, and facilities and service locations. The study also will identify opportunities for enhancing food service and meal plans."

Strong stressed that there are no plans to outsource or downsize Cornell Dining. "This study is about innovation and improvement of services and facilities. Cornell is fortunate to have an experienced and hard-working staff. A good portion of the ideas to be considered will come from our staff."

The study will be conducted by Cornyn Fasano Group (CFG), an independent consulting group not affiliated with any of the industry's food service providers. Cornyn Fasano was chosen following a competitive bidding process, a detailed review of references and interviews. CFG recently has completed studies at Harvard, Yale and the University of Pennsylvania.

A steering committee composed of students, staff and faculty members is being created to review the consultant's work and assist in gathering the appropriate data and feedback. Peggy Beach, associate director for marketing and support services, Campus Life, will lead the committee with assistance from Jeffrey Spada, purchasing manager, Campus Life. The committee, which will convene mid-February, will include representatives from Campus Life Dining and Retail Services, Community Development, Student and Academic Services, the Student Assembly Dining Committee, the Graduate Student Assembly, the United Auto Workers Local 2300 (UAW) and Dining Services student managers.

Phase One of the study, which will run through February 1999, will study meal plan flexibility, food preferences and eating patterns. The consultants will conduct a market assessment of the campus; a demographic and market penetration analysis to determine current trends and competition; and a price assessment.

In Phase One, the consultants also will survey students, faculty and staff about what kind of foods they like and what they want in the future. Representatives from student organizations, such as the Student Assembly, the Residence Hall Association and student leaders, and various faculty and staff groups will participate in interviews and focus groups.

"This will be a thoughtful, inclusive process," Beach said. Interviews will be conducted in February and March. In addition, CFG will be meeting with all levels of staff currently involved in dining services.

Phase Two will begin in March, as the consultants identify prospective options for enhancing the range of food services across campus. CFG will present preliminary findings

April 15 to members of the steering committee, the Student Assembly Dining Committee and unit staffs. Those findings then will be shared with the campus community for discussion.

Strong said final changes will be integrated into the department's strategic plan, and he expects some modest changes to be implemented over the summer. The bulk of the changes will be made for the academic year 2000-01.