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UPPS 05.03.01 - Operating Guidelines for University Food Service

Operating Guidelines for University Food Service

UPPS No. 05.03.01
Issue No. 5
Revised: 6/09/2020
Effective Date: 8/28/2015
Next Review Date: 5/01/2025 (E5Y)
Sr. Reviewer: Director, Auxiliary Services


    1. This policy clarifies the joint interests of the division of Finance and Support Services (FSS), the division of Student Success (SS), and the LBJ Student Center (LBJSC) in working with the food contractor.

    1. Auxiliary Services (AS), Facilities (FAC), Dean of Students (DS), Department of Housing and Residential Life (DHRL), LBJSC, and Special Projects (SP) share the responsibility for the effective operation of the on-campus food service operation in conjunction with the institutional food service contractor. The following table indicates the operational decision areas, along with primary and input responsibilities:

      Decision AreaPrimary ResponsibilityInput Responsibility
      Contract rates or negotiationsFSS/ASSS/DS/DHRL/LBJSC
      Meal plan options1SS/DS/DHRL/AS/LBJSCFSS
      Menu offerings1SS/DS/DHRL/AS/LBJSCFSS
      How and where university serves food1SS/DS/DHRL/AS/LBJSCFSS
      Meal ticket issuanceFSS/ASSS/DS/DHRL
      Special temporary and weekend mealsSS/DS/DHRL/LBJSCFSS/AS
      Accounting and feesFSS/ASSS/DS/DHRL
      Contract performanceFSS/ASSS/DS/DHRL/LBJSC
      Day-to-day performance in the delivery of contracted food servicesSS/DS/DHRL/AS/LBJSCFSS
      Development of standards and techniques for evaluating the delivery of contracted food services2SS/DS/DHRL/AS/LBJSCFSS/SP
      Total financial integrity of food servicesFSS/AS/LBJSCSS/DS/DHRL
      Release of students from food service contract meal options for extenuating circumstancesDS/DHRL/ASSS
      Appeal of release of students from contract meal optionsDHRLAS

      1SS/DS/DHRL/AS/LBJSC received primary responsibility in these areas, so they will make decisions when contract pricing or negotiations occur, which will elicit strong input from SS/DS/DHRL/AS/LBJSC by FSS.

      2The food service committee will establish standards for measuring the performance of the food service contractor. The committee will consider student survey results in assessing performance.

    2. The director of Food Services will attend staff meetings with the directors of AS, LBJSC, SP, and DHRL on an as-needed basis and will cooperate with these directors for food service requirements in each of their respective areas. The food service committee will resolve conflicts that may arise regarding food service.


    1. Reviewers of this UPPS include:

      Director, Auxiliary ServicesMay 1 E5Y
      Director, Department of Housingand Residential LifeMay 1 E5Y
      Director, LBJ Student CenterMay 1 E5Y

    This UPPS has been approved by the following individuals in their official capacities and represents Texas State policy and procedure from the date of this document until superseded.

    Director, Auxiliary Services; senior reviewer of this UPPS

    Vice President for Finance and Support Services