Strategic Update and
Performance Review
June 2011
Strategic Plan
ARAMARK Higher Education
is aligned with the goals of South Dakota State University.
This Strategic Update and Performance Review
summarizes our actions in support of those goals and the
associated measurable outcomes that matter most to
you and your customers.
GOAL: Enhance academic excellence and strengthen
scholarship and artistic activities. This goal includes:
• Ensuring
accesswith
to higher
educationthat foster engagement and
GOAL: Provide
all students
experiences
• Improving excellence in student learning
academic success inside and outside the University classroom.
•
•
•
•
•
Recruiting and retaining high-performing students, faculty, and staff
Celebrating accomplishments
Strengthening research, discovery, and creative activities
Supporting interdisciplinary scholarship
Achieving national recognition through spires of distinction
How ARAMARK Aligns with this Goal:
ARAMARK supports South Dakota State University’s (SDSU) goal to enhance academic excellence and
strengthen scholarship and artistic activities by providing learning opportunities that supplement the
academic curriculum and prepare students for future roles as leaders and innovators in the workforce.
Activities to Support this Goal (1):
•
Continue to offer and enhance the Student Manager and Internship Programs for current SDSU
students to prepare them for future positions in the hospitality industry. We provide opportunities for
students to engage in real-life job experiences and help prepare them for the next phase of life, being
good citizens and leaders. We often offer full-time employment to students who have worked with us
during their undergraduate education.
Performance Metrics:
•
We currently offer six internships throughout the school year: nutrition, marketing, concessions, catering,
purchasing, and retail.
•
ARAMARK employs 294 student workers; 16 were promoted to student manager positions this year.
•
SDSU alumni Claire Larson and Tim Goldammer, former SDSU Dining Service employees, were
promoted from within ARAMARK. Claire now serves at Dakota State University as the catering manager
and Tim now works as the assistant food service director at Briar Cliff University.
“When I graduated from SDSU with a degree in hospitality
management in May 2010, I never thought I would be working in
Brookings, let alone SDSU. I began working for ARAMARK in May as
the catering supervisor. Throughout my experience at SDSU, I was
able to develop my natural abilities and improve my management
skill set. Within my 10 months at State working for ARAMARK, I was
able to grow professionally as well as personally. In April 2011, I
Student Workers at
Medary Commons
was promoted to catering manager at Dakota State University in
Madison, South Dakota.”
—Claire Larson
“I have worked at ARAMARK since 2008, beginning my sophomore
year of school at South Dakota State University. In that time, I
1
have exponentially expanded my professional skills in the fields
I am studying—consumer affairs and advertising. Through the
opportunities I have had while working with ARAMARK as a student,
I know that as I enter the professional world I will have a stronger
skill set, a larger network to reach out to, and a portfolio of projects
to showcase in order to help reach my career goals.”
—Tana Full, Marketing Intern
SDSU Marketing Interns
“Food Dudes”
continued
Activities to Support this Goal (2):
•
Offer scholarships to the College of Education and Human Sciences and participate in the Jackrabbit
Guarantee Scholarship Program.
Performance Metrics:
•
Thirteen scholarships totaling $16,335.80 were given to the College of Education and Human Sciences.
“We [the Nutrition, Food Science, and Hospitality Department] have very strong food service
operation components in our dietetics curriculum due to the partnering with Aramark, and this
is reflected in the acceptance rate of our students into highly competitive dietetic internships. Jill
Norman and her supervisors take time to mentor our students.”
—Kendra K. Kattelmann, PhD, RD, LN
Professor and Director, Didactic Program in Dietetics
Activities to Support this Goal (3):
•
Continue to participate (ARAMARK management) as an active member of the Hospitality
Management Advisory Committee and Development Committee for the College of Education and
Human Sciences to strengthen the degree by providing industry expertise within the curriculum.
Performance Metrics:
•
District Manager Jill Norman serves on this committee.
Activities to Support this Goal (4):
•
2
Partner with the College of Education and Human Sciences to provide training programs to enhance
the curriculum and provide real-life experiences.
GOAL: Foster economic growth, vibrant communities,
and a sustainable environment. This goal includes:
• Contributing to local, state, and regional economic growth by providing
graduates with bachelor’s, master’s, and doctor’s degrees
• Encouraging innovation, creativity, and inventiveness
• Driving science and technology-based economic development through
stronger research
• Encouraging the arts and humanities
• Creating dynamic, sustainable communities
How ARAMARK Aligns with this Goal:
ARAMARK is committed to strengthening the campus community and college atmosphere by providing
quality services and programs that create a heartfelt, memorable experience for students, faculty,
and staff.
Activities to Support this Goal (1):
•
Continue to participate in THRIVE, ARAMARK’s employee recognition program, to enhance customer
experience and engage our employees.
Performance Metrics:
•
Awarded approximately 50 THRIVE recognitions per month
—— Example: Tim Goldammer received a “heartfelt” thrive from Arian Bunde when he was spotted
going out of his way to help walk an elderly woman down the stairs at an Art Museum event.
Thoughtful:Doing things that really show you care
Heartfelt:
Being zealously committed to your work
Results Driven:Driving for solutions
Innovative:Doing things that showcase exemplary employee contributions
Valued Trusted:Operating with integrity and delivering on your promises
Engaged:Embracing a spirit of partnership and teamwork
Engaged employee:
Helen Donley, a Larson
Commons employee,
dressed up as Santa
during the holiday
meal and went table
3
to table delivering
goodies to students.
Helen is a fan favorite among students and was even
recognized in The Collegian’s summer orientation issue.
“Get an omelette from Helen at Larson Commons”
was listed as one of the 20 best things to do before
you graduate.
continued
•
4
The management team decorated trees for the Student Union. We themed the trees to showcase
Larson Commons, The Market, and Medary Market. Trees were then distributed to community churches
and Project Joy.
continued
Activities to Support this Goal (2):
•
Provide catering events that complement the culture of the University and enhance the environment
for academic events.
Performance Metrics:
•
International Conference:
—— African Station
—— Asian Station
—— South American
—— Indian
—— Turkish
•
Dear Arian,
Just wanted to thank you again for your efforts and those of your
staff on helping us make the conference a great success! I sent
out an electronic survey and 85.3 percent responded that they
were ‘very satisfied’ (the highest rating) with the food provided.
—— Brazilian
Another 14.7 percent said they were ‘satisfied.’ No one responded
Harriet Swedlund’s events—
South Dakota Council on
World Affairs:
question, ‘Overall, how satisfied were you with the quality of the
negatively. I gave people an opportunity to freely comment on the
food provided as part of the conference?’ Their responses were
—— Chinese New Year
as follows:
—— Middle Eastern Buffet
— Very pleasantly surprised by the thoughtful food arrangements
and meals. This aspect made a great conference even better,
as food is often overlooked or just ‘ok.’ I feel the meals/food/
drinks were an integral part of connecting and interacting with
other conference participants.
— Best ever!
— The Saturday lunch was amazing.
— Best food EVER at a conference!
— Superb!
— Fantastic
— This is the best food I have had in Brookings!!
— The best I have ever had at a conference. The international
recipes were delicious!
— Best food I’ve ever had at a conference! Amazing.
— Best conference food ever!
— Food was EXCELLENT
— Wonderful!
— Amazing food!!!
— Incredible
— Amazing! The best food I’ve ever had at a conference!
— Karl J. Schmidt, Ph.D., Director of International Affairs
5
continued
Activities to Support this Goal (3):
•
Continue to support the Multicultural Center by providing culturally diverse meals throughout each
semester.
Performance Metrics:
•
Soul Food Meal
•
Mexican Cuisine Luncheon
•
Brazilian Earth Day Meal
Meal
Menu Offerings
Soul Food Meal
Fried chicken, fried catfish, mashed potatoes and gravy, red beans and
rice, fried okra, collard greens, hush puppies, corn bread muffins, and
peach crisp
Mexican Cuisine Luncheon
Spanish rice, refried beans, and hard or soft shell (beef) tacos
with toppings, chicken or cheese enchiladas, and flan with coffee
caramel sauce
Brazilian Earth Day Meal
Feijoda (National Dish of Brazil)
—— Black beans and pork stew, accompanied by white rice, sautéed
kale, and orange slices
Brazilian Burger
—— Burger patty with mozzarella, fried egg, corn, potato sticks, lettuce,
tomato, and mayo
Brazilian Pizza
Coconut Fried Bananas
Activities to Support this Goal (4):
•
Offer student and community organizations fundraising opportunities through concessions and catering
involvement to support their advocacy platforms.
Performance Metrics:
6
•
Donated $15,050 to SDSU groups and community organizations through concession events
•
Athletic Trainer Student Association, First Lutheran Church, Microbiology Club, College of Education
and Human Sciences, SDSU Bowling Club, SDSU Women’s Hockey, Brookings Swim Club, Wesleyan
Oasis College Club, InterVarsity Christian Fellowship, SDSU Interior Design Students, Xi Beta, Children’s
Miracle Network, SDSU Paintball Club, and Phi Upsilon
•
Community partnerships—Nick’s Hamburger Shop and Papa John’s
•
Campus partnerships—SDSU Meat Science Club and SDSU Dairy Bar
continued
Activities to Support this Goal (5):
•
Support Children’s Miracle Network and participate in Empty Bowls benefiting Heifer International,
the Hunger Banquet, Brookings Backpack Project, Brookings Food Pantry and other communitybased projects.
Performance Metrics:
•
CMN Dance Marathon—On Saturday, March 19, SDSU Catering donated all of the labor and food
services for their hot dog lunch and pasta bar dinner, as well as beverages and a popcorn machine
rental throughout the day. The total donation was valued at approximately $1,500.
“Dear Arian and the ARAMARK Staff,
Thank you very much for all that you did for State-A-Thon, from donating two meals to making
sure everything was set up and ready to go. The whole day was exponentially easier. You were
extremely generous and helpful throughout the entire process.”
—Emily Sumner, Food and Beverage Chair
•
Empty Bowls
—— SDSU Catering donated soup, bread, apple crisp, and coffee.
—— Catering Director Arian Bunde assisted with the planning process of the event and provided them
with the items needed for setting up the event and leadership of the process.
—— The event raised in excess of $9,000, which will purchase from Heifer International a “Gift
Ark” of farm animals that will help end the hunger of, and provide a livelihood for, dozens of
families worldwide.
—— Attendees: Amy Warren, Sara Royce, Sarah Bunde, Arian Bunde (lead).
“Dear Arian,
On behalf of the Planning
Team of Empty Bowls 2010, we
wish to express our profound
gratitude for your commitment,
generosity, time, skill, and
enthusiasm in supporting our
recent benefit for hunger relief
through Heifer International.
This event simply would not be
the success it has been without
you and SDSU Dining Services.
The meal was delicious, as
it always is, the presentation
beautiful and efficient, and the
service excellent.”
—Susan Rosen, Committee
Member, Empty Bowls 2010
7
continued
•
SDSU Catering donated labor, food, and linens to help make the Hunger Banquet possible.
•
We donated 72 cases of whole fruit last year for the Brookings Backpack Project.
•
We partnered with Student Affairs and Student Association’s Kate Wegehaupt for the Brookings Food
Pantry and donated $4,441 worth of product, thus far (since program implementation in Fall 2009).
•
The Harvest Table and Feed Brookings each received $366.68 in support thanks to ARAMARK
employees donating $1 for Back-the-Jacks Friday. (Each Friday, they could choose to wear jeans and
SDSU apparel if they donated $1.)
“Much thanks to all on behalf of the guests of Feeding Brookings. In turn, ARAMARK is supporting their
staff through this donation as we have many from campus that come each week for groceries.”
—Lisa Marotz, Director of Cross-Generational Ministries
•
A total of 106 gallons of milk were purchased by students at Jack’s C-Store and donated to the
Harvest Table. Students were given the opportunity to use the remainder of their Flex Dollars to support
this organization.
Activities to Support this Goal (6):
•
Adhere to Green Stakes, ARAMARK’s environmental stewardship program, that includes water and
energy conversion, purchasing paper products with recycled content, implementing daily green
cleaning products, and providing sustainable food offerings through our partnership with the SDSU
Dairy Bar.
Performance Metrics:
8
•
Our operations are 100 percent Styrofoam free.
•
We partnered with the SDSU Wellness Center and sponsored the Run/Walk to Reduce Your Carbon
Footprint 5K for the second year. Nearly 200 people have participated in this event. ARAMARK
purchased $300 worth of prizes (from local businesses) for this free event put on to promote
sustainability and raise green awareness.
continued
•
Both Java City locations are 100 percent EcoGrounds. EcoGrounds focuses on social responsibility,
economic equity, and ecological integrity.
•
We offer SDSU-produced ice cream and milk in our locations and partnered with the Dairy Bar to sell
SDSU products at the concession stands during football and basketball games.
•
We purchased 60,000 gallons of milk from the dairy bar, which equates to 320,000 glasses of milk.
•
We sold 641 reusable containers since implementation in 2009.
•
We continue to review checklists pertaining to energy and water conversion, daily green cleaning
product usage, sustainable food offerings, and recycled paper purchasing to determine what we
have already implemented and where we can improve our efforts.
•
We offer reusable mugs and eco-friendly drink cups at our locations.
•
We use blue cleaning products: Ionator and T3 floor scrubber.
•
We developed a Sustainability Committee to help support existing initiatives and create new goals.
•
Environmental Stewardship and Sustainability Committee (E.S.S.C.) members who have served include
Sarah Bunde, Kaleb Kroger, and Eric Elenkiwich.
•
The new sustainability champ for the Midwest Region on our campus is Suzanne Watts.
•
We recycled cardboard, plastic, and aluminum at all three main dining locations—Larson Commons,
Medary Market, and the Union Market.
•
We placed signage above trash and recycling bins to
inform students of what can be recycled at our locations.
•
We continue to celebrate Earth Week each year.
9
GOAL: Expand the reach of the university through engagement,
technology and globalization.
• Increasing collaborative activities
• Building a welcoming, inclusive and engaged campus
• Increasing student participation in service learning, study
abroad and civic engagement
• Showcasing Division I intercollegiate athletic programs.
How ARAMARK Aligns with this Goal:
ARAMARK is committed to embracing collaboration through integrated partnerships with university, state,
and national organizations by use of its global network.
Activities to Support this Goal (1):
•
Collaborate with Residential Life and the Student Union to enhance University programming.
Performance Metrics:
•
List of University programming:
—— Welcome Back Picnic
—— Convocation
—— Midnight Breakfast
—— Soul Food Meal
—— Weekend Stuff Events
—— Hansen Hall Hog Roast
—— Larson Backyard Bash
“ARAMARK’s willingness to partner with the Office of
Residential Life and Student Union/Activities to present
our Midnight Breakfast Program allows us to give
students a nice study break just before finals begin,
while also raising money for worthy charities each and
every semester.”
—JJ Manley, Assistant Director of Residential Life
—— Finals Treats at Residence Halls
•
Utilize ARAMARK’s programming events:
—— Carnival Night
—— Wing Night
—— Pancake Pan-O-Rama
—— Apple Fest
—— Turkey Bowling and Thanksgiving Meal
—— Chocolate Extravaganza and Valentine’s Day Meal
—— Welcome Back Bash
—— Mocktails
—— Caution Dip Ahead
—— Oktoberfest (all locations)
—— Penny Candy Carnival
—— Homecoming Meal
10
—— Monthly Birthday Celebrations
—— Holiday Meal in December (every location)
—— Superbowl party at Weary Wil’s
—— St. Patrick’s Day Meal
—— Earth Day Meal
—— Cinco de Mayo Meal
continued
Activities to Support this Goal (2):
•
Utilize the University Food Service Advisory Committee to engage students in decisionmaking processes.
Performance Metrics
“Serving on the UFSAC Committee was a
•
List of accomplishments:
lot of fun and a great learning experience.
—— Food Pantry Fridays
Giving the students input is a great way to
—— Einstein Bros. Bagels hours extended
enhance student relations.”
—— Breadstick Back
—Riley De Vries, Hansen Hall Rep
—— Ice Cream signage at Weary Wil’s
—— Bringing Papa John’s to campus
—— Changing CampusDish to www.sdsudining.com
—— Weary Wil’s menu changes and extended menu service, line stanchions
—— Larson Commons nacho bar every Thursday
—— Market extended weekend hours of service
11
continued
Activities to Support this Goal (3):
•
Use CampusDish, visual menus, CaterTrax, HookUp Feed Texting, Food Dudes, and the Jam Loyalty
Program to build technology-based communications and enhance engagement with dining services.
Performance Metrics
•
CaterTrax, our online ordering system, has provided more than 650 users with the ability to place and
confirm orders, make changes and additions to food and beverage needs, and view upcoming
catering events quickly and easily form any computer at any time.
—— Example of CaterTrax Survey (Monday, March 14, 2011, at 5:11 PM)
A new survey has been submitted for order #6161
1. What type of event did you have?
Reception
2. How would you rate the overall quality of your food selections?
Exceeded expectations
3. How was the quality of service?
Exceeded expectations
4. How would you rate your overall ordering process?
Exceeded expectations
5. How was the timing of the event?
Exceeded expectations
6. How would you rate the friendliness of the staff?
Exceeded expectations
7. How was the presentation of the entire event?
Exceeded expectations
8. Your Comments and Suggestions
“I recently worked with Christine Kreutner and Arian Brandt during the State AA Basketball
Tournament and both were wonderful to work with. They were very accommodating to every
request. I greatly enjoyed working with both individuals and look forward to the next state
tournament where we will be utilizing ARAMARK catering. Thanks!”
12
continued
•
Nearly 200 members enrolled in the HookUp Feed Texting Platform (rolled out the last few weeks of the
spring semester). This program is a great tool to stay in contact with students. We can let them know
about special events, hours of service changes, promotions, and more.
—— Example:
•
SDSU Food Dudes: Jordan Bettmann, Tana Full, and Marc Boelman served as the “face of Jacks
Dining.” This trio’s mission is to involve and engage students in all Jacks’ Dining’s events.
EBB Grand Opening Sampling
Table
Bagel Toss for Prizes
Free Pizza Party for the Winners
of the Food Dudes Marshmallow
Madness Contest
Turkey Bowling
Peace, Love, and Recycling
Event for Homecoming Week
Signing Up to Win with JAM
13
continued
•
Jam Loyalty Program
•
2,026 members enrolled
•
Over $4,000.00 worth of prizes were awarded to SDSU students
Teresa Swedzinski, $500 Visa Gift Card Winner
Nathan Odegard Who Won a 32-inch HDTV/DVD
Combo Valued at $685 by Participating in the Jam
Rewards Program
Activities to Support this Goal (4):
•
Continue to build relationships with the University to enhance service learning.
Performance Metrics:
•
14
Food Service Director Amy Warren was chosen to lead an etiquette dinner sponsored by the General
Studies Program. She conducted a presentation for each of the four courses.
continued
Activities to Support this Goal (5):
•
Continue representation at the Olympic Games from interns and ARAMARK management staff to
correlate University exposure.
Performance Metrics:
•
Arian Bunde, SDSU alumni and ARAMARK management; and Erin Nelson, ARAMARK management,
represented SDSU and ARAMARK at the 2008 Summer Olympics.
•
Erin Nelson and Marla Appelhof, SDSU alumni, represented SDSU and ARAMARK at the 2010
Asian Games.
•
Marla Appelhof is attending the 2011 London Games this summer.
“Last year, I had the opportunity to
work and live in Guangzhou, China,
for six months while working at the
Asian Games. Working at the Games
was a great learning experience as
there were managers from several
different countries as well as from
all over China. It was interesting to
work with people who were from
different cultures and backgrounds.
Arian Bunde (Center) at the 2008 Summer Olympics
I also enjoyed the length of my stay
as it enabled me to travel around the
country and immerse myself into the
day-to-day life of a different culture
and encounter events that you do not
“I am truly grateful that ARAMARK allowed me the
normally have the chance to see on
opportunity to join the team for the 2008 Beijing
shorter visits.”
Summer Olympic Games. The professional and personal
—Marla Applehof
development I gained from this experience has continued
to prove beneficial to myself as I’ve grown with the
company. Being submersed into a culture that is so
different from my own, and then to manage employees
and an operation within that culture, taught me to go
outside of my comfort zone and get creative with my
skills and knowledge of the hospitality industry. I will never
forget this once in a lifetime experience!”
—Arian Bunde, Catering Director
15
continued
Activities to Support this Goal (6):
•
Continue to look for ways to enhance the concessions experience for current students, faculty, staff,
and alumni through our membership in the National Association of Collegiate Concessionaires (NACC).
Performance Metrics:
•
Kandi Janiszeski, ARAMARK management, is a member of
the NACC and brings her expertise to the stands.
•
On January 6 and 10, Jacks’ Dining Concessions conducted
a hot dog sampling. Three different kinds of hot dogs were
sampled. This was a blind tasting. The hot dogs were labeled
A, B, and C. After trying all three kinds, fans submitted their
favorite choice via secret ballot. Fans of all ages tested their
taste buds and submitted their input. The hot dog contest
results were as follows:
—— Hebrew National won with 141 votes.
—— Armour received 51 votes.
—— Farmland came in last with 48 votes.
We now serve Hebrew National hot dogs in the
concession stands.
•
“NACC is a great organization that
is really dedicated to helping all its
members grow their operations and
very supportive about implementing
new ideas within those operations.
We have learned and used a lot of
resources from the conferences and
online discussions to grow SDSU’s
Concessions Department and hope to
continue to do so in the future.”
—Kandi Janiszeski, Purchasing and
Concessions Manager
We added basic grab-and-go healthy options, such as ham and turkey sandwiches, yogurt parfaits,
fruit and veggie cups, and bottled juice to encourage healthier snack choices.
Concessions Special Events: Jason Derulo Concert, Pow Wow, and State
High School Basketball Tournament
16
GOAL: Establish a sustainable financial resource base. This goal includes:
• Engaging stakeholders to recruit necessary sustainable resources
(people, facilities, and funds) to achieve national distinction; refreshing
and expanding campus facilities; managing resources efficiently;
increasing funds for research, scholarship, and creative activities; and
mobilizing the power of alumni, friends, and sponsors.
How ARAMARK aligns with this goal:
ARAMARK fosters an environment that inspires philanthropic giving by its alumni and community friends
to develop new revenue sources. Through our partnership, we are able to provide funds to enhance the
campus facilities. Adhering to effective internal asset management procedures sustains current resources
and promotes sales growth.
Activities to Support this Goal (1):
•
Catered presidential, alumni, and foundation events that engage alumni, friends, and sponsors
Performance Metrics:
•
We catered over 140 presidential, alumni, and foundation events during the 2010–11 academic year.
•
Through our partnership with athletics, the Stan Marshall Scholarship Banquet was brought back on
campus. ARAMARK helped to financially support the event.
•
SDSU Catering Team received the Go-Getter Award.
“Thanks so much for the sponsorship
of The Foundation’s Donor Event and
the first-rate job that your organization
always does for Foundation functions. It
makes a great impression on the alumni
and friends that we host on campus.”
—Steve Erpenbach, President of
The Foundation
The SDSU Catering Team was selected as this year’s recipient
of the Go-Getter Award from The SDSU Foundation. A
reception was held on June 7, 2011, in recognition of the
team’s efforts and superior service over the year. They
were given a short word of thanks from Steve Erpenbach,
president of The Foundation, who spoke about a book
entitled The Go-Getter and its relevance to the team.
Activities to Support this Goal (2):
•
Board of Regents special events
Performance Metrics:
•
Catered approximately 20 meals and breaks for the Board of Regents, while on campus
between March 30–April 1
17
continued
Activities to Support this Goal (3):
•
Addition of Weary Wil’s and Einstein Bros. Bagels to support the Student Union as the hub of
the University
Performance Metrics:
•
The addition of Weary Wil’s Sports Grill (fast/casual) to the Student Union resulted in an average of 547
guests per day, peaking at a high of 775.
Verbatim from the Spring 2011 DiningStyles Survey
regarding the top two positive changes from
Jacks’ Dining
“Weary Wills..love it!!! Einsteins—awesome food
and place to study!”
•
The addition of Weary Wil’s and Einstein Bros.
Bagels was mentioned nearly 140 times in the
DiningStyles Survey verbatim.
•
The addition of Einstein Bros. Bagels to the Student
Union resulted in an average weekday customer
count of 733 and weekend of 310.
“1. The staff has a positive, willing attitude. 2. The
variety of dining options has increased.”
“They have included a better variety of places to
eat, which has helped make lines go down and
receive quicker service. Also, I have seen them
expand the variety of food options available
for students.”
18
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ARAMARK Accomplishments
2011 World’s Most Admired Companies, First in Its Industry
FORTUNE magazine
Number one in all nine evaluation criteria categories
2011 The Global Outsourcing 100
Sixth consecutive year
2010 World’s Most Ethical Companies
The Ethisphere Institute
Leading international think tank dedicated to best practices in business ethics,
corporate social responsibility, anticorruption, and sustainability
2010 InformationWeek 500
Ninth consecutive year
Most innovative information technology organizations in the United States
2010 One of the Top 40 Companies for Diversity
Black Enterprise magazine
2010 Best Employers for Healthy Lifestyles
National Business Group on Health
Recognized for innovative programs promoting a healthy workplace and for helping
employees and their families make better choices about their own health and well-being
Contact Information
South Dakota State University
Amy Warren
Senior Food Service Director
[email protected]
605-697-2552
Sarah Bunde
Unit Marketing Manager
[email protected]
605-929-8112
Melissa Letourneau
District Marketing Manager
[email protected]
218-310-8985
Jill Norman, RD, LN
District Manager
[email protected]
605-695-8632
©2011 ARAMARK. All rights reserved. Contains confidential information
proprietary to ARAMARK Corporation. May be used with written permission only.
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