WORKFORCE
THE NATIONAL ASSOCIATION OF COLLEGE AND UNIVERSITY FOOD SERVICES’ COLLEGE DINING 2030 AND BEYOND REPORT TOOK A DEEP DIVE INTO WHAT STUDENT EMPLOYEES LOOK FOR FROM THEIR EMPLOYERS. HERE’S SOME KEY TAKEAWAYS. WHAT STUDENT FOODSERVICE EMPLOYEES WANT FROM THEIR EMPLOYERS
W hat’s important to stu- dent employees? Student workers make up a sig- nificant part of the labor pool for college and uni- versity foodservice. And thus, knowing how to attract and retain them may be a potential solution to the ongoing land- scape of labor challenges facing the foodservice industry. In the National Association of College and Universi- ty Food Services’ (NAFCUS) College Dining 2030 and Beyond report, the researchers identified labor as a key challenge for the industry moving forward . The researchers also point- ed to technology, facilities, customer desires and other considerations as key focal points for the industry. The research was collected through focus groups consisting of college and university foodservice leaders, as well as foodservice academics, tech- BY REYNA ESTRADA
nology experts and facilities design professionals. The focus groups were developed with the goal of under- standing the issues facing foodservice providers today. The team also put together an advisory board with food- service experts such as Zia Ahmed, senior director of dining services at The Ohio State University and Ken Toong, executive director of dining at the University of Massachusetts. After determining key concepts based on the focus groups, the team conducted further research on students as employees, looking at areas such as demographics and answering the question of what student employees look for from their employers. The research was conducted by surveying students at higher education institutions that hold a part time job at their school’s dining program. The majority 79.2% of student em- ployees surveyed were male, while females made up only 19.9% of the survey group. Most (87.3%) of survey
respondents were white, while Asian or Pacific Islanders and Native Americans had the lowest representation at .5%. Here’s a look at some insights as to what the research says about stu- dent employees. EMPLOYEES WANT TO FEEL LIKE THEIR WORK IS VALUED Feeling like their work is important and valued was described by survey participants as the most important as- pect of their jobs, followed by being cross trained in multiple positions. The aspect that was determined the least important, based on survey results, was the ability to have connection with mentors within their organization. PAY AND BENEFITS BOTH PLAY A FACTOR When it comes to benefits and training, student employees felt it was import- ant to receive training that could be used outside of university foodservice. The second most important aspect to training and benefits was receiving a benefits package that offers discounted rent for housing on or near campus. Survey participants were asked to rank the importance of each benefit offered with employment. The results suggested employees perceive performance-based bonus plans of high importance. Other important considerations were paid sick leave and health insurance. When it comes to pay, the survey also indicated that student employees place
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Survey participants were asked to rank the importance of each benefit offered with employment. The results suggested employees perceive performance-based bonus plans of high importance."
FSD QUARTERLY
Q2 2024
14
ILLUSTRATION COURTESY OF MARTY MCCAKE
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