Student Housing & Hospitality Services Report to AMS Council Student Housing and Conference Services...
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Transcript of Student Housing & Hospitality Services Report to AMS Council Student Housing and Conference Services...
Student Housing & Hospitality ServicesReport to AMS Council Student Housing and Conference Services
Food Services(+ Student Housing and Conference Services UBCO & Child Care Services UBCV)
Jan 23, 2013
Values Vision Commitment
Integral to meeting the objectives of Place and Promise: the UBC Plan.
Student learning; Community Engagement; Aboriginal Engagement; International Engagement; Outstanding Work Environment; Sustainability.
Maintaining and managing university residences at both campuses. Providing student development and student service programs for outstanding residential and student learning experiences.
Providing quality food and friendly service in warm, welcoming and innovative environments that enhance the campus experience and sense of community for students, faculty, staff and guests to UBC.
Providing quality conference services at both campuses that support and enhance UBC’s community engagement.
Providing quality child care services for infants and school age children through the largest university child care program in North America.
Fostering environmental, economic and social sustainability in powerful ways.
Portfolio Financial Highlights2013/14 budgeted revenue:
$75.0M – Student Housing $7.0M – Conferences and Accommodation (with strong net income)$31.2M – Food Services – rez dining, cash ops, catering, Sage$6.5M – Child Care$119.7M total (vs 2011-12 - $116.3; 2012-13 projected - $118.4M)
Creating an outstanding work environment for 1,000 employees – (M&P, 116, 2950, BCGEU), and 620 Students – annual salary budget of $38.4M (32.1%)
Stewardship and Sustainability $4.0M in annual, non-capital R&M Asset Mgmt - $490M on balance sheets $10 - $13M in annual, capital renewal ($20M in 2013/14) Current Debt load - $308M
100K roomnights per summer – conferences (UBCO + UBCV)10,300 students live in residence (1676 UBCO + 8717 UBCV), 4661 on meal plan (1450 UBCO + 3211 UBCV) Over 5 million POS / FS transactions per year (UBCV only)
Created and began executing a 4 year growth plan of 2116 beds; total UBCV campus inventory to 10,677 beds:
Pond Commons Phase 1 (603 beds), opening Sept ‘13
Pond Commons Phase 2 (513 beds), opening Sept ‘15
Orchard Commons (1000 beds), opening Summer ’16
Invested $11.3M into existing operations: Totem existing House renewal phase Totem Park landscaping Walter Gage Commons and Apartment Green College Commons Decommissioning of Acadia Park Courts
EBI 1st resident experience survey:Annually completed survey; consistent 90th percentile rating in overall student satisfaction.
Student Housing & C&A 2012/13 successes
Open Pond Ph 1 on time and on budget. 2013-14 capital renewal plan; $19.2M
Building envelop work at Ritsumeiken, 2 bldgs at University Apartments
Totem Park existing House renewal phase 2 Vanier Commonsblock refresh St. John’s and Green College deferred mtnce work
Acadia Park Courts decommissioning phase 2 Finalize design on Pond Commons phase 2 and commence
construction Finalize design on Orchard Commons and be prepared for
Spring 2014 construction commencement
Financial Highlights: 2% student housing fee increase Contribution reduced to $3.6M, primarily from C&A, focus on
growth with support from Central, central admin services) Revenue neutral (Pond Commons, AP Courts, 2% fee increase,
interest revenue adjustment) Absorb 2% + 2% GWI
Student Housing & C&A 2013/14 Priorities
Winter Session Totem Park / Place Vanier:
single: $581 to $592 shared double: $506 to $517 large single (new): $623 to $635
Walter Gage single quad: $659 to $673 Fairview single: $607 to $619
Year Round Housing Marine Drive:
Studio: $941 to $960 Single Quad: $779 to $795
Acadia Park (student family): 2 bdrm townhouse: $1047 to $1068 4 bdrm townhouse: $1475 - $1505
Thunderbird one bdrm: $1024 - $1044
Student Housing Fees - +2%
Provide on campus accommodation to approx. 30,000 delegates/visitors /hostellers annually
Attract approx 90 events each summer: 20 academic conferences + 70 others (including sport, language, tour, short course programs, etc.)
Generate summer employment for approx 150 students
Annual revenue of $6-8M (excl food/catering); 90% + is room revenue
Generate positive returns; to offset student housing fees
West Coast Suites – providing short term accommodation on campus on year round basis.
2000-01
2001-02
2002-03
2003-04
2004-05
2005-06
2006-07
2007-08
2008-09
2009-10
2010-11 $4,000,000
$5,000,000
$6,000,000
$7,000,000
$8,000,000
$9,000,000
C&A Revenue 10 Year Trend
Retail Operations, Residence Dining, Restaurants (Point Grill, Sage), Catering operations (Wescadia, Sage)
2012-13 Successes:• Opened 3 new cafes – ESB, Law, Pharmacy
• Developed building use plan and redesign of University Centre, re-opening Sage and Sage Catering September 2013.
• Completed design of Pond food outlet phase 1 and began phase 2 process
• Incorporated nutritional and allergen information on grab n’ go food options
• Forecast to achieve 2.9% revenue growth, largely from new units, to $29.7M.
• Meeting COGS and LC budget.
• Contributing $745K to Central (primary profit centre – Wescadia Catering
• 50% of all food procured is local (grown, manufactured, baked, caught within 150 miles of campus
FOOD SERVICES
Food Services 2013-14 Priorities and Financials:• Invest $2.6M into operations:
• Open 2 new units – Pond Commons and Bookstore Starbucks• Re-open Sage and Sage Catering and launch new brand• Launch on-campus food truck• Complete upgrades to Vanier Dining Room
• Finalize designs for Pond Phase 2 and new dining room and production centre at Orchard Commons
• Create food plan for re-purposed SUB
• Review current meal plan and other meal plan structures and determine best model moving forward
• Grow local food procurement to 52%
• Enhance menu labelling of ingredients, allergens and nutritional data on internally prepared menu items.
Financial:• Grow revenues by 4.8% to $31.2M
• Absorb 2% + 2% GWI into LC and increasing food costs via efficiencies in scheduling, selective price increases and prudent procurement practices
• Contribution increased to $795K.