Specifications include, but are not limited to: • Dining Facility Assessment. Assess all existing dining facilities through document reviews, site visits and staff interviews to understand how OSU's current facilities are achieving various levels of success with respect to the physical condition of space and equipment, reliability of food service infrastructure, convenience, accessibility, utilization of space, and providing a variety of comfortable and inviting environments that promote community and socializing. • Dining Operations Assessment. Assess OSU’s existing dining operations through document reviews, site visits, student/faculty/staff focus groups, and staff interviews to understand how they are achieving various levels of success with respect to staffing, food quality, allergen and dietary needs, variety, service, cleanliness, efficiency, customer satisfaction, operating costs, waste management, and environmental sustainability to meet the needs of current and future OSU students (Generation Z and Generation Alpha). • Meal Plan Assessment. Assess OSU's various meal plan offerings through document reviews, site visits, option discussions, surveys, focus groups/interviews with staff and students to understand how they achieve various levels of success with respect to sales revenues, affordability, and flexibility for students. Pro’s and cons of each meal plan option must be explained. • Meal Plan Decision Matrix. Provide OSU with meal plan options in a decision matrix, table, or summary that addresses the following: o Cost to students required to purchase a plan o Options for on campus students not required to purchase a meal plan (UHDS apartment occupants – currently ~350 students, will grow to likely ~1,500 students over the next ten years). o Options for off campus students, faculty, staff, and the general public o Long terms financial implications for the department and university o Short term financial implications for the department and university o Impact and considerations related to Facilities Food waste Sustainability including local sourcing (defined as within 500 highway miles of Corvallis) Accommodation of allergens, dietary requirements (i.e. Halala, Kosher, no beef or beef products), and preferences
