Julie Archer, director of operations for Campus Dining, developed the audit to enhance the dining experiences of customers. The audit evaluates four areas of operational concern: food borne illness prevention, human resources, housekeeping, and cash and asset controls. The scores for each month's audits are posted and discussed at Campus Dining meetings to help improve the quality of operations at all GVSU dining locations.
The Commons Food Court serves more than 5,300 customers per week.
Tom Minor, resident district manager for Campus Dining said the audit is designed to create operational excellence.
