Fall Semester 2013

Oxford College of Emory University

Delivering on the Experience

We are pleased to present the fall edition of our Deliv-ering on the Experience Partnership Report Card, So-dexo’s bi-annual update for your campus. Throughout this report, you will find examples of how we are expanding our global research platform, adding new programs to meet specific health and wellness needs of a variety of customers, contributing to a bet-ter tomorrow and working to provide exceptional expe-riences on your campus. We are proud to be your partner and appreciate the opportunity to help you meet your strategic goals and make this another successful year of driving student engagement, recruitment and retention by improving Quality of Life for the Oxford College campus commu-nity. Sincerely, Lynn Tucker General Manager

Stephen Bowen, PhD Margaret Dugan Myra Frady Joseph Moon Jr., Dr

DISTRIBUTION LIST

OUR RESEARCH HAS IDENTIFIED FIVE KEY AREAS THAT CONTRIBUTE TO IMPROVING THE QUALITY OF LIFE ON CAMPUSES: 1. Student Insights - Powerful research at

the local and global level to understand your students’ needs

2. Health and Wellness - Nurturing student wellness through healthy food and life-style education

3. Environmental Focus - A commitment to local, sustainable and socially respon-sible

4. Customer Service - Our people are your people, and they are focused on provid-ing exceptional service

5. Innovation - Delivering cutting-edge so-

lutions and delectable new menu offer-

ings

Improving Quality of Life for the Entire Campus Community

FOCUS

Student Insights Understanding student trends and expec-

tations is essential to developing solu-

tions and programs that improve Quality

of Life for your campus community. Every

day, we are working to understand your

students’ evolving wants and needs and

contribute to your success. Our consum-

er insights team works to identify the key

trends that impact student experiences

on campus, ensuring that we deliver the

best programs and support solutions to

support your campus mission, recruit-

ment and retention.

On Our Campus At Oxford Dining, we are continuously looking to improve our ser-vices, and therefore, we strive to find new ways to receive feedback. These new clings pictured here to the right are put on the sneeze guards and windows throughout the dining hall to gather immediate feedback. The QR code takes a customer directly to our online com-ment card form. Other additions to our feedback process are the incentives for filling out a paper comment card. A winner for a free pizza party is drawn every month from the comment card box. A grand prize winner is drawn at the end of the semester. A TV Kiosk was also added to the dining hall as another way for stu-dents to be heard.

STUDENT INSIGHTS

Oxford Dining’s F.A.C.E meetings continue to be a source for creative improvements and new ideas to enhance the dining experience. Below are just a few of the changes that took place this fall semester or will be implemented in the spring se-mester: Lil’s Take-Out Box program DDR (Dance Dance Revolution) in the DDR (Dean’s

Dining Room) New sustainable initiatives Events in Lil’s after hours

OxApellas Jazz band, Open DDR after hours

Cinnamon rolls during exam week Open mic or performances in Lil’s on Friday night Recipe of the Week or Innovation Recipe Competi-

tion

Lil’s new online lunch on-the-go order form has improved the pro-cess significantly. Students can order online or in person or even at the TV kiosk in the dining hall. The new take-out program is also a success and continues to receive positive reviews from students with a busy schedule.

STUDENT INSIGHTS

Changes Implemented in Lil’s Dining Hall

Health & Wellness

Advancing the health and wellness of your entire

campus community is core to our partnership. Our

health and wellness initiatives focus on providing

the food, education and resources your students

need to make the right choices for leading a

healthy lifestyle. In the hustle and bustle of the

world we live in today, students need a holistic ap-

proach that makes healthy eating simple, delicious

and nutritious, and that’s what Sodexo provides.

Our team of dietitians, nutritionists, chefs and culi-

nary experts work to provide nutritious menus that

can be customized to meet the specific needs of

every individual we serve, and our team remains

available in person and online to provide answers

and inspiration to students regarding their health

and wellness.

On Our Campus

As healthy lifestyles continue to be at the forefront of student living, we strive to provide students with the resources and options to make healthy choices. Cristina Caro, our campus dietitian, continues to bring to light healthy eating habits and to educate students on several topics including those featured in her newsletter articles. Cristina also joined the Oxford Welcome Carnival to challenge students to play the Nutrition Trivia Spin Wheel.

HEALTH & WELLNESS

On Our Campus Several changes greeted the students upon their return to Lil’s. Sodexo’s Mindful program was implemented over the course of the semester and introduced an easier way to make healthier choices. Mindful allows stu-dents to better understand what ingredients are used in our dishes and therefore, to make healthier choices. Along with the Mindful program came an enhancement of our vegan station which now features several Mindful recipes a week. To find a Mindful option, all students need to do is look for the green apple icon. Meatless Monday was also launched at the beginning of the fall semes-ter. In addition to offering more vegetarian options, weekly cooking de-mos and educational talks took place almost every Monday. These cook-ing demos featured staff, faculty, and student chefs! See below for a snapshot of quinoa salad as well as Stephen Deaderick, RLC JRC, prepar-ing one of his favorite veggie dish.

HEALTH & WELLNESS

Environmental Focus

Sodexo is recognized throughout the world for our commit-ments and initiatives toward sustainability. We believe that we have an obligation to use our resources wisely and help protect them for future generations. We strive to be environmentally re-sponsible in all areas of service that we provide, and to help ed-ucate students about sustainability and the environment. Four key areas of responsible sourcing Sodexo is committed to:

The Supply Chain Code of Conduct Local, Seasonal and Sustainably Grown Products Sustainable Fish and Seafood Sustainable Equipment and Supplies

Our focus in these areas enables us to provide you with prod-ucts, services and solutions that contribute to a better Quality of Life today and for tomorrow.

ENVIRONMENTAL FOCUS

On Our Campus With a new commitment to sustainability, Oxford Dining is responding to the desire for knowledge. Where does our food come from and are we eating sustainably? In an effort to provide this information, local and regional clings were placed on the glass and correspond to a product. We also continued to post tips and tricks to making sustainable choices along the glass in the dining hall. The ‘choose to reuse’ tip is pictured below. In order to help Emory Dining educate students about sustainability, Margaret Dugan provided us with large posters that display the Seasonal Food Guide for Georgia, pictured below on the bottom right, created by the Office of Sustain-able Initiatives.

ENVIRONMENTAL FOCUS

On Our Campus Campus Sustainability Week A campus wide effort created the ideal platform to foster conversation about sustainability. Our very own Chef Colin was the featured MeatLess Monday chef! Composting Project We were thrilled to help host the Scrape Your Plate pilot program in Lil’s. We hope this contin-ues to be a fulltime program and plan to high-light students’ efforts through a Weigh the Waste event in the spring. Sustainable Practices to Begin Spring ‘14 List of weekly organic produce sent to stu-

dents Disposable cups for waffle maker and ice

cream Leave lights off whenever possible to save

electricity

On Our Campus Our sustainability efforts would not be complete without our signature sustainable events! Oxford Dining joined thousands of other institutions and groups to celebrate Food Day. This 100 Mile Meal featured local and regional produce and ingredients from within 100 miles of Oxford, GA. Our Annual Heritage Harvest Feast featured the heritage breed turkeys. The menu also featured local & regional pro-duce. The feast included a live carving of the turkey and fun facts about the sustainable efforts surrounding these rare breeds.

ENVIRONMENTAL FOCUS

Customer Service

As your partner, we understand the impact of customer service on the overall campus experience. Wheth-er it is a prospective student visiting campus, a hungry student looking for the perfect meal, a faculty mem-ber needing a light fixture changed or a guest trying to find the admin-istration building, it is critically im-portant that we deliver great cus-tomer service each and every time we interact with someone. We are committed to providing a diverse, talented and customer-focused team that has the tools, resources and motivation to deliver the high quality service your campus com-munity expects from us.

On Our Campus What can we say about our wonderful Oxford Dining employees? Their goal is to provide customers with exceptional service and quality food with hopes of making your day a better day. Birthday celebrations, study breaks, and tasty surprises are just a few of the ways Oxford Dining Employees strive to brighten up students’ days and make them feel at home.

CUSTOMER SERVICE

On Our Campus

Here are just few examples of our staff providing excellent customer service:

CUSTOMER SERVICE

Thanks so much to you and your staff for helping the Phat Panda students! Your help contributed to the event being a great success. They ran out of 200 drinks in just 7 minutes! Jennifer Knupp International Student Programs Coordinator, DSO

Innovation Innovation is the part of our solutions strate-gy that ensures we are always thinking in front of where we are today. It means we are focused on improving the Quality of Life at your campus while looking ahead and antici-pating what solutions our customers might need going forward. And innovation does not always look the same – sometimes it is the big idea and other times it is the little thing that moves you closer to where you want to be tomorrow.

On Our Campus This year’s core promotions were centered on social media and the power of conversation. During the months of Sep-tember and October, the ‘Share that u Care’ promotion encouraged students to tweet about their favorite cause and spread the word about issues that are important to them. The November and December promotion, Feed the Conversation, centered around Sodexo’s Stop Hunger Campaign. Students could enter to win a donation to any food related charity of their choice. The Daily Specials continue to be a huge hit among students. These include Sundae Monday, Parfait Tuesday, Cupcake Wednesday, Popcorn Thursday, Omelets at Breakfast, & Smoothies at Lunch.

INNOVATION

On Our Campus

INNOVATION

These Oxford Dining traditions fill the se-mester with excitement and give the stu-dents something to look forward to at the dining hall. For each event, décor, themed menu, music, and entertainment create a unique feel and set it apart from just another day in the Lil’s.

On Our Campus

INNOVATION

On Our Campus

INNOVATION

On Our Campus

INNOVATION

Core Power samplings, Coke drawing and prizes, and a Boar’s Head spin wheel made the Boar’s Head Grand Opening an event to remember.

INNOVATION

On Our Campus