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2014 FSA Retreat

2014 FSA Retreat

On April 30, 2014
Chef with Students Sampling Food

Campus Dining Chef offering samples to students at West Side Dining

On March 28, 2014, students, faculty and staff from Stony Brook University, Campus Dining Services and the Faculty Student Association (FSA) met to develop a collaborative multi-year food services plan supported by actionable evidence or data that allows for a well-orchestrated examination of the service offerings, their costs, service approaches and deploying of appropriate associated metrics.

Members of the retreat were assigned to five different groups to outline the strengths, weaknesses, opportunities and threats (SWOT) of the dining services program and to provide actionable suggestions for food service improvements related to pricing and value, food needs and quality, service speed and hours, communication and student success.

The most prominent issues are to make the price and fee structures more transparent, close the feedback loop that promotes awareness of improvements, enrich student employment opportunities and experiences, and enhance resources to advance mobile technology.