Dining program hires consultants

Johns Hopkins University, in keeping with its Master Dining Plan, has contracted with the Hysen Group, a dining consulting firm, in order to improve the food service program at Homewood campus.

The full plan is to be implemented in September 2003, and aims to provide dining options that are satisfying and more practical for the students. The campus has already seen some of the effects: meal equivalency has returned to Levering in order to serve the greater student traffic from Hodson Hall and to raise student satisfaction with the meal plan through greater convenience and variety in meal options.

Carol Mohr, Senior Director of Housing and Dining, discussed the motivation to restructure the meal plan.

"We think that the meal plans are not meeting student needs and we are currently in the process of generating options," said Mohr. "We have not made any decisions yet -- once we do, it may be a significant departure from what we have now."

Mike Sullivan, manager for Capital Projects Office said there was still work to be done on the meal plans offered. Sullivan said, "We think students are looking for greater flexibility with fewer fixed meals. We hope to have a plan that gives students [more] choice."

Sullivan said that the decision was made by "[himself], Carol Mohr, Larry Kilduff [the Executive Director of Facilities], and Paul Byer [Director of Purchasing]."

Mohr said, "Hysen is a consulting group and one of their specialties is creating campus dining master plans. We conducted a competitive bid process inviting companies like Hysen to submit proposals. [The company] was chosen based on the quality and merits of their proposal as well as references from campuses where they have worked."

Sullivan added, "They came down to campus, looked at our facilities, interviewed faculty and staff. We wanted them to look at our facilities themselves -- what kind of shape they were in, what they might need to be done to them. Sodexho will still be the food service provider."

"The type of venues will be part of the discussions we plan on having with students," said Sullivan. "We plan on continuing to work with those students [with special dietary restrictions] to meet their needs."

Mohr added, "We are always open to feedback from students ? and make additions and changes on an ongoing basis. That will continue."

Sullivan indicated that they are in the "beginning phase" of the new plan.

"We would like to have new plans implemented by next fall," said Sullivan. "Some of the meal plan changes may require physical renovations that would be done over the summer."

Mohr cited the fact that surveys have been conducted "in each eating facility" and that various groups of students have been consulted.

"It is very important that we get a good cross section of student opinion so we can develop a program that meets the diverse needs of the community," said Mohr. "Once we have the survey results, we plan to have focus groups and consult student organizations. We are committed to understanding student needs and designing a program that students want.