Campus Dining 2030 and Beyond - 64

NON-STUDENT EMPLOYEES
Mean [1=Least important; 7=Most important]
Feel physically safe in university foodservice work environment
Feel emotionally safe in university foodservice work environment
Ability to identify with fellow students, faculty, and staff
Ability to identify with the leadership and management of their university foodservice
Receive training on how to use the latest technology
Receive training through the latest technology
6.11
6.03
5.76
5.7
5.63
5.4
Employees were asked about their level of agreement
with statements describing workplace-related identity,
safety, and personal development. The data indicate
that the respondents highly value a sense of
identification and safety in their workplace, both in
terms of emotional and physical security. They also
express moderate agreement regarding the importance
of training and technology. The respondents placed
greatest importance on feeling physically safe in their
work environment, followed by their emotional safety.
The least important statement was receiving training on
the latest technology.
Mean [1=Least important; 7=Most important]
Employees were asked about their understanding of
diversity, equity, and inclusion (DEI) as related to their job
function in terms of level of agreement to the given
statements. Overall, the respondents express strong
support for the importance of DEI training and having it
mandatory for all university foodservice employees. They
also felt confident in their ability to serve guests safely
and prefer online DEI training, although they didn't have a
strong preference for the delivery method if training is
provided.
Training and knowledge to serve guests in a safe manner
Receive DEI training
DEI training be mandatory for all university foodservice employees
Receive DEI training in an online setting
No preference on how DEI training is delivered, as long as training is provided
DEI training should be optional for all employees
6.37
6.16
5.73
5.31
4.63
2.98
Mean [1=Least important; 7=Most important]
Digital payroll tool
Online scheduling app
Online ordering for customers
Customer facing ordering (kiosks, QR codes, handheld devices, etc.)
Digital inventory tool
Web-based training
Online ordering from vendors
Revenue, labor & cost of goods reporting tool
Web-based onboarding
Digital daily checklists
Video training
6.32
6.27
5.73
5.5
5.45
5.32
5.25
5.25
5.2
5.12
4.97
Non-student employees ranked, in order of most to least
importance, the technologies they prefer their employer
to use. According to the data, a digital payroll tool was
the most important of all, followed by an online
scheduling tool. Whereas, video training was considered
the least important.
Mean [1=Least important; 7=Most important]
Using the latest technologies in the university foodservice will help make their job easier
Regarding the perceptions around the latest
technology availability and use, the most
important perception was the increased
convenience of using technology. However,
all the statements were considered
important given the mean scores greater
than 5; highlighting that student employees
generally support having technology
enablement by their foodservice employer.
University foodservice environment that uses latest technologies is appealing to work
University foodservice employer implements the latest technologies in the workplace
Using the latest technologies in the university foodservice will help make their job better
Would like to work in university foodservice environment enabled with the latest technologies than one without it
59
5.47
5.36
5.31
5.28
5.07
Campus Dining 2030 and Beyond

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