More Food Service Information

 

Food Service Contract & Guidelines 

Food Service Advisory Committee 

Resident Student Dining Committee

 

 

Food Service Contract & Guidelines for UTM

 
The Food Service Guidelines document is posted here, and also pasted below:
Effective Date:  February 17, 2009         Updated : June 19, 2015

 

Purpose

To enrich the on-campus experience for all students, staff, faculty, and visitors to the University of Toronto Mississauga Campus through:
(1) A “customer first” approach in its Food Service, Catering, and Conference Operations;
(2) Emphasizing customer and employee safety; and
(3) Combining destination with service efficiency.

 

Principles

The University of Toronto Mississauga (UTM) has established the Hospitality & Ancillary Services Department to oversee the on-campus ancillaries of Food Service, Catering, and Conferences. These operations strive to provide value to all of its customers through competitive pricing, well-constructed meal plans, comprehensive catering and conference packages, and superior levels of customer service.
The Hospitality & Ancillary Services Department develops operating and investment strategies for each of its ancillaries focusing on enriching student, staff, and faculty life on campus through sustainable upgrades and improvements to its existing food service outlets as well as developing new concepts and multi-functional locations to provide Food, Catering, and Conference destination for on-campus clientele.
In its responsibilities to the UTM Community and to all visitors to the UTM campus as outlined in its Mission Statement, Hospitality & Ancillary Services at the UTM has developed the procedures below, which sets forth the rules and guidelines within which the food and beverages are to be provided on campus. These rules and guidelines are intended to preserve on-campus health and safety, to maintain the cleanliness of UTM facilities, to respect the campus’ obligation to the UTM’s Food Service Provider, and to fulfill provincial liquor licensing regulations and municipal safe food handling requirements.

 

Guidelines

A Food Service Provider has been contracted to operate all Food Service Outlets on campus with the exception of the Blind Duck - a licensed food and beverage outlet operated and managed by the UTM Student Union. Included in this contract is the stipulation that the UTM’s Food Service Provider has agreed, under its management, to allow third-parties to operate on campus. The UTM’s Food Service Provider is also responsible for operating and providing food and beverages for all Catering and Conference events on campus. 


1.  Responsibility for Food and Non-Alcoholic Beverage Service to the UTM Community

1-1  The UTM has established a Hospitality & Ancillary Services department managed by the Director of Hospitality & Ancillary Services, who is responsible to the Chief Administrative Officer.
1-2  The Director of Hospitality & Ancillary Services has the responsibility to manage the UTM’s Food Service Provider and the binding contract agreement between the UTM and the UTM’s Food Service Provider.
1-3  The UTM’s Food Service Provider has the responsibility to manage and operate all UTM food and beverage outlets on campus with the exception of the Blind Duck.
1-4  The UTM’s Food Service Provider has the responsibility to oversee the management and operation of all third party-operated food service outlets on campus.
1-5  The UTM’s Food Service Provider, under the direction of the Hospitality & Ancillary Services Department (Conference & Event Services), has the responsibility to provide all food and beverage service for any Catering or Conference event on campus.
1-6  The UTM’s Food Service Provider has the responsibility to recover all costs and expenses it incurs by setting prices of menu items accordingly.
1-7  The UTM’s Food Service Provider is responsible for compliance with the Health Standards and those Legislative Acts and Regulations governing its operations and of the back-of-house and of the front-of house facilities for Hospitality & Ancillary Services.  Hospitality & Ancillary Services is responsible for compliance with the Health Standards and those Legislative Acts and Regulations governing the dining facilities and other customer service areas associated with the food service operations.
1-8  The UTMSU has the responsibility to manage and operate the Blind Duck in the Student Centre.
1-9  The UTMSU is responsible for compliance with the Health Standards and those Legislative Acts and Regulations governing its operations and of the back-of-house, front-of house, dining spaces and other customer service areas associated with the food service operations at the Student Centre facilities for the UTM. 


2.  Carry-In and Catered Foods and Refreshment Sales on UTM Campus (Non-Student Events)

These rules and guidelines are intended to preserve health and safety on campus and the cleanliness of UTM facilities, to respect the campus’ obligation to its Food Service Provider, and to fulfill municipal safe food handling requirements.
2-1  The Director of Hospitality & Ancillary Services manages Conference & Event Services.
2-2  The UTM, in cooperation with its Food Service Provider, reserves the right to govern the sale of food and refreshments, the provision and maintenance of facilities, and the distribution of food and refreshments on the University campus, in its buildings, and on its grounds.
2-3  The UTM has granted responsibility through contract to a Third Party vending provider for the provision and operation of the Vending Services on campus.  However, the UTM reserves the right to govern the sale of food and refreshments in vending machines and the right to determine the location and quantity of the vending machines.
2-4  Visiting or on-campus groups or individuals sponsoring an event on UTM property are obliged to obtain their food and refreshment requirements from the UTM’s Food Service Provider through UTM Conference & Event Services.  If the event is to take place in Student Centre space, then food and refreshment requirements can also be obtained from the Blind Duck, arranged through the Blind Duck Manager.  If the event involves barbecues, then separate rules apply (see 2-5). 
2-5  On-campus events involving barbecues must be arranged through one of the following providers, to help assure safety and appropriate food ordering, storage, preparation and service:
  • The UTM’s Food Service Provider, arranged through Conference & Event Services
  • The Blind Duck, arranged through the Blind Duck Manager


3.  Carry-In and Catered Foods and Refreshment Sales on UTM Campus (Student Events)

The Student Centre is the primary and intended location for student organization events on campus.  All above rules and guidelines apply along with those stated below:
3-1  Student Centre space includes its interiors, patios, and outdoor areas under its roofline.
3-2  For student organization meetings and events in Student Centre space (excluding the Blind Duck and Patio, to which other rules and guidelines apply), recognized UTM student clubs and societies are allowed to bring in commercially prepared, prepackaged snacks and refreshments from the following list of acceptable carry-in items:
  • Chips
  • Pretzels
  • Popcorn
  • Candy
  • Cookies
  • Cereal Bars
  • Brownies
  • Fruit Squares
  • Cakes
  • Cupcakes
  • Muffins
  • Pastries
  • Doughnuts
  • Canned or Bottled Pop and Juice
These items must not require heating or cooling for storage or serving. All other food and drink items are prohibited from being offered or sold at student organization meetings and events in Student Centre space unless arranged and approved using the aforementioned catering or barbecue guidelines.  For the above carry-in items, the student organization is responsible for providing appropriate supplies (such as napkins, forks, etc.), for discarding of all related waste in the appropriate recycling and trash containers (removing trash from the Student Centre to its dumpsters if indoor trashcans are filled) and for wiping clean any areas where food has been served or consumed.  (Basic cleaning supplies are available from the Student Centre Info Desk.)
3-3  The Students Centre Room Booking Policy and Procedures document outlines all information for booking events in the Student Centre.
3-4  Failure to comply with any of the above rules and guidelines will result in a fine or restriction of services to the student organization(s) arranging or responsible for the relevant meeting or event.  Any questions regarding interpretation or practices related to this article should be directed to UTM’s Director of Hospitality & Ancillary Services.
3-5  Qualified student organizations can also be eligible for the 30% discount on most catering orders placed through Conference & Event Services. 


4.  UTM Food Service Facilities and Equipment

4-1  UTM’s food service facilities and associated equipment are primarily provided by the UTM for the use of the UTM’s Food Service Provider in the preparation and distribution of food and refreshments to students, faculty and staff.
4-2  Due to health and safety considerations, only qualified employees from the UTM’s Food Service Provider are allowed to use the UTM’s kitchen facilities and cooking equipment.
4-3  The food service equipment and facilities in the Student Centre are primarily provided by the Student Union for the use of the Blind Duck in the preparation and distribution of food and refreshments to students, faculty and staff at the Student Centre.
4-4  Due to health & safety considerations, only qualified employees of the Blind Duck are allowed to use its kitchen facilities and cooking equipment.
4-5  Hospitality & Ancillary Services has contracted a third party food safety auditing company to provide regular facility and operational audits for all UTM food service areas, including the Blind Duck.  These audits are greater in scope than any third party audits arranged by the UTM’s Food Service Provider or the Blind Duck and are more comprehensive than the Region of Peel’s Health Inspection for institutional food preparation facilities.


5.  Equipment Rentals

5-1  If the rental of a limited amount of equipment (e.g. dishware) is required to support an event held on UTM property or grounds, arrangements may be negotiated, assuming the equipment is available, through Conference & Event Services with the approval of the Director of Hospitality & Ancillary Services for the equipment rental and with the cost and care requirements of the equipment to be included as part of the contract with Conference & Event Services for the facilitation of the event.


6.  Alcohol Service

6-1  Any alcohol requirements for an on-campus Catering or Conference event must be coordinated through Conference & Event Services.
6-2  Outside of Catering and Conference events, the Blind Duck is the only outlet at the UTM licensed to serve alcoholic beverages on campus under the provisions of The Liquor License Act applicable to the UTM campus.
6-3  The holder of the Liquor License (CAO) is responsible for ensuring that the execution of the Liquor License is in accordance with the Blind Duck Management Operating Agreement and House Policy, the University of Toronto’s Alcohol Policies, and Provincial Regulations under the Alcohol and Gaming Commission of Ontario.
6-4  The UTM Student Union is responsible for providing and serving all alcoholic beverages within the Blind Duck during regular operating hours, during UTMSU pub events, and for any Catering or Conference event where alcohol will be served at the Blind Duck. 
6-5  Alcohol service for all events outside of the Blind Duck will be provided by the Hospitality & Ancillary Services Department.


7.  Food Trucks and other Third Party Food Vendors

7-1  All Food Trucks must be arranged through the UTM’s Food Service Provider and must only operate in the designated Food Truck area – the space between the Student Centre and the CCT link entrance – which is under the management of the Hospitality & Ancillary Services Department.
7-2  All Food Trucks must be licensed with the City of Mississauga or must apply for a permit with the City of Mississauga (requiring a letter from Hospitality & Ancillary Services granting permission for the Food Truck to operate on campus) in order to be considered for operation at the UTM.
7-3  All Food Trucks must pay the UTM’s Food Service Provider a fee allowing them to operate at the UTM, with any other financial arrangement between the Food Truck and the organizing party (if applicable) being negotiated separately and under the discretion of the Food Truck operator and the organizing party.
7-4  Food Trucks cannot discriminate by only serving products to students; all Food Trucks must be open for cash sales and accept the UTM meal plan as payment – the UTM’s Food Service Provider will provide the Food Truck with the POS device to accept meal plans and provide the required training to operate the POS.
7-5  Any other Third Party Food Vendor must be licensed with the City of Mississauga or must apply for a permit with the City of Mississauga (requiring a letter from Hospitality & Ancillary Services granting permission for the Third Party Food Vendor to operate on campus) allowing them to sell or distribute food on campus. The UTM may also require documentation from the Region of Peel Health Department if Third Party Food is to be distributed on campus.

 

To read the Fair Trade operating standards or purchasing policy, click here.

 

 

Food Service Advisory Committee 

 

Purpose

Open Purpose configuration options

The University of Toronto Mississauga Food Service Advisory Committee has been established to provide a structured and open forum whereby representation from various user groups will evaluate and review various policy and operational aspects of the Hospitality and Retail Services department as pertaining to food services at the UTM.  This forum will ensure an open channel of communication for members of the University community to register their concerns and/or suggestions concerning departmental policy.  In this regard, the committee will act in advisory and consultative capacity responsible to the Director of Hospitality and Retail Services.

This committee will work alongside the Resident Student Dining Committee.  The Resident Student Dining Committee has been established to support the unique needs of resident student meal plan holders at UTM.  Two members of the Resident Student Dining Committee will also serve on the University of Toronto Mississauga Food Service Advisory Committee.

 

Scope, Duties,  and Responsibilities

The Committee shall function as consultative and advisory to the Director of Hospitality and Retail Services with respect to all existing and planned food service outlets and for catering services provide to the University of Toronto Mississauga Community.

Specific, on-going topics of discussion will include (but are not limited to):

  • To receive and discuss requests and suggestions made by University of Toronto Mississauga community members with regards to food service

  • To provide information and answer questions related to departmental operations

  • To ensure an open channel of communication for members of the University community to register their concerns and /or suggestions concerning departmental policy

  • To evaluate existing departmental policies; to receive and evaluate food service recommendations; and to recommend changes to the policy where such changes are warranted and calculated to benefit the community.

  • To receive, for information and to provide feedback, the department’s annual budgetary recommendations

  • To assess the implications of:

    • The hours and days of operation for each outlet

    • The partial or complete opening or closing of one or more outlets

    • Changes in operation of any outlet

  • To receive and discuss, as applicable, reports from the Resident Student Dining Committee

  • To provide feedback regarding the placement of new outlets and or products and services to the community

 

Meeting Notes

2022 - 2023 Academic Year
2021 - 2022 Academic Year
2020 - 2021 Academic Year
2019 - 2020 Academic Year
2018 - 2019 Academic Year
2017 - 2018 Academic Year
2016 - 2017 Academic Year
2015 - 2016 Academic Year
2014 - 2015 Academic Year
2013 - 2014 Academic Year
2012 - 2013 Academic Year

 

Timeline of Key Events

2022
  • Launched the first Oscar waste diversion system in one location on campus (The Meeting Place in the William G. Davis building)
  • Officially opened the UTM Farm (container farm in P9) and transitioned out of the UTM Farm Walls in Colman Commons
2021
  • Food Service contract bid evaluation performed and new Food Service contract implemented
  • Launched the OZZI reusable container program in two locations (Davis Food Court & Colman Commons)
  • New Food Service partner awarded
2020
  • RFP development for Food Service contract 
2019
  • Application for the Silver Fair Trade Campus designation submitted - and awarded!
  • Davis Food Court opened
  • Implemented food waste management systems including two macerators (in Colman Commons and Spiegel Hall) and updated the waste management system in the waste room in Colman Commons
  • Took over management of UTM Farm Walls
  • Created and launched an Indigenous catering menu 
2018
  • Continuing to bring in more Fair Trade brands in order to apply for the Silver designation in 2019
  • Davis Building food court under construction
  • Vending contract renewed and brought in Fair Trade chocolate
2017
  • Plans to move forward and apply for the Silver Fair Trade Campus designation
  • Davis Building food court finalized
  • Implementation of ITC as new Commerce Management System
  • Retail Services expansion planning initiated
  • New vending contract and expanded vending services discussion initiated
2016
  • Fair Trade Campus application submitted to Fair Trade Canada, and designation granted
  • Preliminary review of the Davis Building food course discussed
  • TCard "Tap" test pilot project introduced
  • Possibility of implementing a payment app at UTM discussed
  • Development of Commerce Management System RDP initiated
  • First gluten-free certified university Foo Service outlet in Canada, Fusion 5, opened in TFC (also dairy-, peanut-, and shellfish- free, and vegetarian- & vegan- friendly)
  • Davis Building reconstruction project committee struck
2015
  • Food Service contract bid evaluation performed and new Food Service contract implemented
  • Fair Trade Campus designation process begun
  • RFSQ for third party catering companies performed
  • Implementation of an allergen-free Food Service concept discussed
  • Introduction of Food Trucks to campus
2014
  • Community Kitchen program introduced
  • Chartwells / Hospitality & Retail Services began supporting the UTM Food Bank
  • Third-party consultant RFQ developed+ big evaluation and qualifying interviews performed for Self-Op Feasibility Study and Food Service Contract RSP development
  • Self-Op Feasibility Study developed and performed
  • RFP development for Food Service contract
2013
  • UTM's food service pricing and meal plan rate strategies outlined (ie: prices relatively low compared to other Ontario universities, and meal plan rates are to follow suit)
  • Halal options on campus reviewed
  • Food Service development plan for campus discussed
  • Chartwells' local buying practices presented (more than 50% of all non-branded food items purchased from Ontario suppliers & will purchase local produce when available)
  • Value Meal Program implemented
2012
  • Responsibilities of Food Service contractor vs responsibilities of UTM with regards to food service program discussed (ie: UTM makes all capital investments and determines food service concepts)

 

 

Resident Student Dining Committee

 

Purpose

The University of Toronto Mississauga Resident Student Dining Committee has been established to provide a structured and open forum whereby resident students can evaluate and review various policy and operational aspects of the Hospitality and Retail Services department as pertaining to food services at the UTM.  This forum will ensure an open channel of communication for Resident Student Meal Plan holders to register their concerns and/or suggestions with regards to departmental policy.  In this regard, the committee will act in advisory and consultative capacity responsible to the Director of Hospitality and Retail Services.

This committee will work alongside the University of Toronto Mississauga Food Service Advisory Committee.  Two members of the Resident Student Dining Committee will also serve on the University of Toronto Mississauga Food Service Advisory Committee.

 

Scope, Duties, and Responsibilities

The Committee shall function as consultative and advisory to the Director of Hospitality and Retail Services with respect to all existing and planned food service outlets on campus; specifically regarding how these services relate to the resident students.

Specific, on-going topics of discussion will include (but are not limited to):

  • To receive and discuss requests and suggestions made by University of Toronto Mississauga community members with regards to food service

  • To provide information and answer questions related to departmental operations

  • To ensure an open channel of communication for members of the University community to register their concerns and/or suggestions concerning departmental policy

  • To evaluate existing departmental policies; to receive and evaluate food service recommendations; and to recommend changes to the policy where such changes are warranted and calculated to benefit the community.

  • To receive, for information and to provide feedback, the department’s annual budgetary recommendations

  • To assess the implications of:

    • The hours and days of operation for each outlet

    • The partial or complete opening or closing of one or more outlets

    • Changes in operation of any outlet

  • To provide feedback regarding the placement of new outlets and or products and services to the community

 

Meeting Notes

2022-2023 Academic Year
2021-2022 Academic Year
2020-2021 Academic Year
2019-2020 Academic Year
2018-2019 Academic Year
2017-2018 Academic Year
2016-2017 Academic Year
2015-2016 Academic Year
2014-2015 Academic Year
2013-2014 Academic Year
2012-2013 Academic Year
2011-2012 Academic Year
2010-2011 Academic Year
2009-2010 Academic Year
  • Mar 17, 2010
  • Feb 24, 2010
  • Jan 20, 2010
  • Dec 2, 2009
  • Nov 18, 2009

 

Timeline of Key Events

2019
  • Introduction of second off-campus partner, Burger's Priest, where Meal Plan funds can be used
  • Davis Building Food Court opened with several new options
2018
  • Opened the Fair Trade Café in the Maanjiwe nendamowinan building
2017
  • Removal of Overhead Model, lowering of Minimum Commitment, and more customization in amounts of Flex and Basic for Resident Student Meal Plans approved and implemented
2016
  • Improved and formalized process for students to address meal implications with regards to their dietary restrictions introduced
  • Student Secret Shopper program tested and implemented
  • Introduction of second off-campus partner, Pita Pit, where meal plan funds can be used
  • Change from Overhead Model of Resident Meal Plan and increase of Carryover-eligible funds reviewed
  • Implementation of My L'il Healthmart vending machine to provide Resident Students with 24/7 access to health items and toiletries reviewed
2015
  • Third party payment app for the use with Resident Student Meal Plan reviewed
2014
  • Eco-Container Takeout Program preliminarily discussed
  • Water bottle filling station installed outside Colman Commons in Oscar Peterson Hall
  • Menu selection / tasting for Colman Commons Tea Bar and Late Night program completed
  • Frozen entrees / ice cream vending machine moved from The Meeting Place to CCT
2013
  • Entreé pre-order program implemented as preferred food service option for winter break resident students
  • Open offer extended by Hospitality & Retail Services for department representative to attend Residence Council tabling session to discuss food service and meal plan issues
2012
  • Number of microwaves on campus increased in all food areas
  • Vending card reader program implemented
2011
  • Debit machine added at Colman Commons
  • Residence and campus food service surveys developed to explore food service improvements and addition of food service concepts
  • Sheridan students pre-order forms for Colman Commons developed and introduced
  • Proudly brewing Starbucks added to Colman Commons
  • Water bottle filling station installed at Colman Commons
  • Planning for Colman Commons expansion commenced
  • Hand sanitizers installed in all food areas
  • Bento Sushi opened in Colman Commons
  • Smoothie Bar introduced at Colman Commons
2010
  • Communications board installed at Colman Commons
  • Resident Student Meal Plan usage restrictions lifted at The Meeting Place
  • Shawarma introduced at Colman Commons
  • UTM Resident Student Meal Plan use at Sheridan College Trafalgar Campus expanded to include Tim Hortons, Second Cup, and Food Court
  • UTM food service master plan reviewed
  • Operating hours during final exam periods expanded at Colman Commons and Starbucks
2009
  • Dish return stations established at Roy Iver & Erindale Hall
  • Self-serve hot breakfast station set up at Colman Commons
  • All elements of the Resident Student Meal Plan, including Basic & Flex, Overhead Model, and Carryover, reviewed
  • Variety of vegetarian options increase at Colman Commons