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<p class="Sidebar_Text">"It has been a pleasure working with Duvall Group Consulting over the past five years on various projects from RFPs to reviewing proposals and site evaluations for selected services. Ron and his team can be counted on for their professional approach to each engagement and has consistently provided timely comments and follow-up on requests. They have done an outstanding job and provide the client with usable information and support."<br />
<br />
Kenneth Bumgarner<br />
Dean of University Services<br />
George Mason University </p>
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<p class="text">Long gone are the days when college and university food plans consisted of a simple hamburger and fries served cafeteria style. University food services today encompass a gamut of food options and outlets including full board plans, snacks, fast food, take out, food courts, vending machines, franchises, catered events, convenience stores, faculty clubs, and more. Students and faculty demand convenience, choice, and quality, and administrators tout their dining services as a healthy and nutritious enhancement to the larger academic experience.<br /><br />
For a university’s entire food service operation be successful administrators need to perform regular evaluative reviews of food service asset and inventory handling, vendor’s contractual compliance, all dining services accounting, and levels of personnel management. Duvall Consulting Group (DCG) steps in and performs all the necessary reviews. DCG evaluates where you are financially and operationally, and reports on where you need to be, and includes benchmark comparisons to other similar food service operations and also to industry standards.<br /><br />
Each university food service operation evaluation entails three steps:<p>
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1. University or college completes a preliminary data request and supplies copy/copies of existing food service contract(s) with food vendor(s)<br />
2. On-site review and data collection<br />
3. Report presented to the school that summarizes the findings and provides recommendations for contract management
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<p class="text">When university administrators receive Duvall Group’s comprehensive report, they will understand first-hand how effectively their dining service operation is being managed from operational, financial and contractual perspectives. From there, decisions can be made in terms of changes to be implemented and if overall management of the food service operation should remain an institutional self-operation or if it should be out-sourced (or vice versa). In terms of a vendor’s contractual obligations, DCG provide insights for effective contract administration to ensure compliance with all terms.<br /><br />
To further ensure the success of your university food service program, Duvall Consulting Group offers a dining service management training program. This highly specialized, four-unit training course addresses how to operate dining service departments and food service, how to create outstanding customer service, and how to establish financial goals and analyze results.</p>
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<div class="Footer_Contact_Text">Telephone 1.800.416.6498 or 410.740.6660 Fax 410.730.2502<br />
Duvall Consulting Group, LLC | PMB 303 | 4725 Dorsey Hall Dr. | Suite A | Ellicott City | MD | 21042</div>
<div class="Footer_Copyright_Text">Copyright © 2014 Duvall Consulting Group, LLC. All rights reserved.</div>
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