DIVISIONAL GOALS 2011-2012

1. Food Safety - the development of best practices that exceed Health Department requirements, with effective continuous training and follow-up by the leadership team - both Management and Supervisors.
2. To ensure that we utilize financial constraints in all Divisions, with reviews, discussions and low-cost solutions.
3. To build our sales with great food, menu and service development, new ideas, nutrition programming, just-in-time delivery and of course, exceptional customer service.
4. Ensuring a respectful workplace for ALL Hospitality Services staff.
5. Compliance with all programs that deal with Occupational Health and Safety, MSD, WHMIS, AODA and Bill 168, to ensure that we provide a safe workplace, and to conduct a total review of our processes - by Division, as well as provide the documented training processes for such.
6. Implement a Workplace Wellness program - to inform, educate and motivate employees to make positive changes in their food choices, activity levels and overall lifestyle habits.
7. Training - to execute a consistent training model that includes all levels of Management and Supervisors as well as level-based training for Food Safety, WHMIS, etc. Introduce online training techniques with a focus on new hires and effective Human Resource techniques that have lasting impressions, with a check-back system.
8. Sustainability - to further implement our action plans of purchasing locally, using bio-degradable products, expanding our composting program and effective marketing of key issues such as organics, Halal, and fair-trade coffee.
9. To foster strong Labour/Management relationships - fireside chats, training and openness.
10. To develop a program of student leadership that includes mentorship, supervision and utilizing our best practices as a learning experience that compliments the education process.