Search

FSA/Campus Dining Budget Fiscal Year 2015

STONY BROOK UNIVERSITY – FACULTY STUDENT ASSOCIATION
CAMPUS DINING SERVICES

For the Fiscal Year Ending June 30, 2015

Each year, the budget for the campus dining program is reviewed by the FSA Board of Directors which includes student representation. Various student committees make recommendations to the campus dining contractor and FSA on the overall program that includes food variety, customer service, concepts, staffing and more. These recommendations are highly considered by FSA, the contractor and the University in order to improve the program. The budget represents all costs associated with providing a comprehensive campus dining program to meet the varied needs of over 6,000 resident meal plan students and the entire campus community.

Width Height
Expense Category Budget 2015 *
Food Cost 12,088,423 (1)
Labor 13,534,739 (2)
— Culinary 11,126,350 (3)
— Administrative 1,889,441 (4)
— Facilities 518,948 (5)
Facilities and Equipment 4,701,160 (6)
FSA Future Reinvestment in Student Initiatives 1,450,487 (7)
Direct Dining Costs 1,311,000 (8)
Contractor Profit 1,290,633 (9)
Student Employment 983,608 (10)
Dining Program Administration 905,334 (11)
Utilities 759,090 (12)
  37,024,474
Expense Category Budget %
Food Cost 32.65%
Labor 36.56%
Facilities and Equipment 12.70%
FSA Future Reinvestment in Student Initiatives 3.92%
Direct Dining Costs 3.54%
Contractor Profit 3.49%
Student Employment 2.66%
Dining Program Administration 2.45%
Utilities 2.05%

2014-2015 Expenditures

* Legend

(1) – Food cost is to pay for food and culinary supplies (food paper wrappings, plates, utensils, etc.)
(2) – Labor is for wages and benefit costs for employees
(3) – Culinary includes cooks, chefs, supervisors, unit managers and other Campus Dining professional staff
(4) – Administrative includes professional staff that directly and indirectly support Campus Dining functions
(5) – Facilities includes staff who provide planning, repair, and oversight functions for Campus Dining facilities
(6) – Facilities and Equipment is cost of Campus Dining facilities maintenance, equipment procurement and replacement, debt service on renovations and new construction
(7) – FSA Future Reinvestment in Student Initiatives is funds set aside for reinvesting in various student initiatives and programs
(8) – Direct Dining Costs include equipment maintenance and repair, cleaning supplies, contracted cleaning, grease trap maintenance, exhaust hood maintenance
(9) – Contractor Profit is the net income of the Campus Dining Contractor
(10) – Student Employment is the cost of wages and benefits for students employed in Campus Dining Services
(11) – Dining Program Administration includes supplies, insurance, legal, technology, etc supporting Dining programs, meal plan and contract management and systems, marketing/media relations and franchise fees
(12) – Utilities include electricity, gas, water, sewage and fuel, as well as funding for energy management systems

Login to Edit