STUDENTS AS EMPLOYEES Non-campus foodservice experience Percent 3 months to 1 year 1 to 2 years 3 to 5 years 6 to 10 years 11 to 15 years 16 to 20 years 21 years or more 0% 5% 10% 15% 20% 25% 30% 35% TOTAL: 221 The data are a good representation of levels of experience in the general foodservice industry versus experience within college and university foodservice specifically, with the options for reported experience levels ranging from 3 months to 21+ years. All survey participants were current collegiate foodservice employees. Within the general foodservice experience, the group with 6-10 years of experience was the largest sample drawn (33%), followed by 3-5 years (26%). The group with less experience (3 months to 1 year) represents only 2.3% of the total number of employees in the survey. For participants reporting their experience in the college or university foodservice sector, the group with 3 to 5 years is the most represented sample (33.5%), followed by 1-2 years (26%). These data seem to indicate that a high proportion of students working in campus dining bring previous foodservice experience to their role, and that students with that experience may be more likely to work in campus dining. 3 months to 1 year 1 to 2 years 3 to 5 years 6 to 10 years 11 to 15 years 16 to 20 years 21 years or more 0% 5% 10% 15% 20% 25% 30% 35% Campus foodservice experience Percent Feeling that their work is important and valued Being cross-trained on multiple positions Their university foodservice employer provides a pathway for career progression Feeling that they are contributing to the campus culture Being cross-trained on multiple styles of operations Being connected to a mentor within the organization The participants were asked to describe what they felt was the most important aspect of their jobs. The most important aspect was the feeling that the work they perform was important and valued. The second most important aspect was the opportunity to be cross-trained for multiple roles and positions. However, the least important among all the aspects was their ability to be connected to a mentor within the organization. 45