NDFS Business Organization
Notre Dame Food Services is a division of business operations at the University of Notre Dame. Food Services is the largest campus department; employing 50 full time managerial staff, 300 full time cooks, chefs, and service associates, and over 900 part time staff.
Food Services is comprised of two campus dining halls, which serve over 15,000 meals per day. In addition to the dining halls, food services operates a large convenience store, nine express units, the Huddle food court, and three casual dining restaurants. Food Services also operates a large catering department, campus vending and laundry machines, and football stadium and athletic concessions. Much of the food served in these operations is warehoused and partly assembled in a state-of-the-art food service support facility.
Food Services markets its products and services to several market segments: students, parents of students, faculty, staff and administrators, alumni, campus visitors, and conference participants. Food Services also provides industry leadership to other college and university food services by hosting workshops and conferences throughout the year. Our management and culinary staff serve in leadership positions in the National Association of College and University Food Services and the American Culinary Federation.
Food Services operates under an intensely successful style of management, which gives each operation autonomy to make most business decisions. These operations have access to a highly trained central administration staff that is responsible for providing support in marketing, purchasing, human resources, food sanitation and safety, business and accounting, information technology, and culinary services.
| Copyright © 2004 University of Notre Dame. All rights reserved. | Site Map | |
University of Notre Dame |
Tel: (574) 631-5000 |
|