The UK Value for Money Steering Group

Catering management in higher education

Catering Toolchest

Contents

Purpose and scope of the toolchest

Toolchest elements

1    Leadership and people
2    Policy and strategy
3    Partnership and resources
4    Processes
5    Key performance results
6    People results and society results
7    Customer results

Annex A    Bibliography
Annex B    Useful references
Annex C    Checklists and other resources
Annex D    Glossary

Purpose and scope of the toolchest

This document, and the companion National report (HEFCE 2003/31), are the two outputs from the study of the management of catering services in higher education by the UK Value for Money Steering Group.

The National report identifies the key management issues for the senior management team in developing a review of catering services, to ensure that they are effective and provide value for money. The toolchest was developed as a practical guide to help catering managers at higher education institutions (HEIs) to:

• assess the effectiveness of their catering arrangements
• identify matters that need to be considered further within their strategic polices and operational procedures for catering services
• implement practical solutions to enhance service delivery and deliver better customer value
• communicate their service values, aims and objectives to students, staff and others on behalf of their institutions.

Format

The toolchest is divided into modules, covering each criterion of the EFQM Excellence Model. These range from Leadership and Policy & Strategy to Key Performance Results and Customer Results. The toolchest includes the following:

• key findings from expert working groups
• self-assessment checklists
• cameos
• management statistics.

Using the toolchest

Key findings from expert working groups

A project management committee, expert working group and consultation group was drawn from 20 institutions and contributed to this study. Their conclusions and recommendations are summarised under each element of the Toolchest.

Self-assessment

HEIs can use the self-assessment tools at Annex C to assess the effectiveness of their current arrangements, identify further areas for improvement and to prioritise measures for implementation.

Cameos

So that HEIs can draw on existing good practice in the sector, we have included cameos at Annex C that describe measures implemented by individual institutions to deal with particular aspects of catering service arrangements.

Useful management statistics

The National report recommends adopting a clear strategic approach for catering services, supported by qualitative and quantitative statistics to inform decision-making by catering managers; and to help them monitor the effectiveness of strategic policies and operational procedures. Annex C, parts 4-6, provides income & gross profit ratios; a financial trading model; and a list of useful business formulae for catering services.

Outputs and reports to review groups

The results of any reviews could be reported to the institution’s appropriate governing committee and members of the senior management team as part of an annual report of catering services. The results could also be shared with students, staff and others.

The institution’s catering service arrangements need to remain consistently effective and up to date. As circumstances change, the institution may need to repeat the reviews periodically.

Further information

A bibliography is at Annex A, a list of useful web-sites is at Annex B, additional good practice guidance and information (in the format of checklists and other resources) is at Annex C, and a list of abbreviations is at Annex D.