Culinary Professional Standards Audit

Higher education dining programs have grown considerably in complexity over the last decade due to many factors, but primarily because of the increased expectations of its key end users—well informed and traveled students.  As industry professionals, whether we can admit it or not, the enormous level of growth and interest in food, nutrition and “dining out” has far out-distanced the management and culinary capabilities of most college and university dining operators causing a significant gap in performance.

To combat this performance gap, On-Site Culinary Solutions has developed a timely and unique process that helps college and university dining programs surface all of their culinary based operational issues. The process, which On-Site Culinary Solutions calls its’ Culinary Professional Standards Audit, solves the fundamental operational problems experienced by most colleges and universities through a unique “hands on” training and follow through commitment.  

Screen Shot 2019-08-27 at 8.31.02 AM.png

Top 5 Professional standards and industry Business practices

On-Site Culinary Solution’s Culinary Professional Standards Audit process is based upon an established set of standards that is called the Professional Standards and Industry Business Practices Manual for College and University Dining Programs.  This manual, utilizes standards set by NACUFS, the American Culinary Federation, the National Restaurant Association, the National Sanitation Foundation and other leading oversight organizations while also taking into account the ever-changing landscape of college and university dining programs.  On-Site Culinary Solution’s Culinary Audit process solely focuses on the backbone of your operation—the kitchen and the culinary skills and capabilities of your people—working with them to implement and establish a new industry standard for excellence in food and operations management.  

So great is the need that we believe that our process will help to re-define the profession of college and university food services today and well into the future.

How does it work?

Our objective will be to Evaluate, Clarify, Report, Train and Implement the Top Five Professional Standards and Industry Business Practices most critical to your success. Providing you with the assurance of professionalism, knowledge and skills while unlocking creativity as a result of the pursuit of constant improvement.

This process will ground your team in fundamentals core to your business that will establish a foundation for greater performance.  Critical elements will include:

ACF 13.png