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Handbook of Operating Procedures
Handbook of Operating Procedures
Chapter 8 - Facilities and University Services
Publication Date: January 15, 1998
Polivy Reviewed Date: November 03, 2026
Policy Owner: VP for Enterprise Operations and Strategy

8.11 Selection and Monitoring of Food Service Contractors

I. POLICY STATEMENT

The University of Texas at San Antonio will maintain a Business Services Advisory Committee, comprised of students, faculty, and administrators, to review the performance of the university's food service provider and provide customer satisfaction feedback. The committee will also review food service issues such as menu selection, pricing, and operating hour adjustments. Student members will participate in the evaluation of future food service proposals in accordance with state law.

II. RATIONALE

In accordance with Texas Education Code Section  51.945, institutions of higher education must provide students with a reasonable opportunity to participate in decisions regarding the selection or retention of campus food service providers. Students must also have opportunities to discuss provider performance and recommend qualifications for future providers. In addition university food service contracts must require providers to periodically hold student meetings or forums regarding their performance.

This policy establishes the Business Services Advisory Committee as the university's mechanism for complying with Texas Education Code Section  51.945

III. SCOPE

This policy applies to the University's Business Services Advisory Committee and governs student participation in reviewing the performance of the university's food service provider and participating in future food service procurement activities.

IV. WEBSITE ADDRESS FOR THIS POLICY

https://www.utsa.edu/hop/chapter8/8-11.html

V. RELATED STATUTES, POLICIES, REQUIREMENTS OR STANDARDS

  1. University of Texas System Policies or the Board of Regents' Rules & Regulation
    1. Rule 20201, Section 4, Part 4.8
  2. State Statutes
    1. Texas Education Code Section  51.945
  3. UTSA HOP Policies
    1. UTSA HOP 6.01 University Committees
    2. UTSA HOP 8.07 Best Value Procurement

VI. CONTACTS

If you have any questions about this HOP 8.11. Selection and Monitoring of Food Service Contracts, contact the following office(s):

  1. Campus Services
    210-458-7275
  2. Administrations and Operations
    210-458-4201

VII. DEFINITIONS

  1. Business Services Advisory Committee
    1. A committee comprised of students, faculty, and administrators that serves as the primary institutional vehicle to review the performance of the university's food service contract and provide customer satisfaction feedback.
  2. Food Service Provider
    1. The contracted provider responsible for campus dining services

VIII. RESPONSIBILITIES

  1. Business Services Advisory Committee
    1. Review the performance of the food service contract.
    2. Provide customer satisfaction feedback.
    3. Review food service issues including menu selection, pricing, and operating hour adjustments.
    4. Meet with the Director of Dining Services a minimum of once per semester to discuss new service offerings or program enhancements.
    5. Schedule Town Hall meetings to allow students the opportunity to discuss dining issues with the Director of Dining Services and university staff responsible for monitoring the food service contract.
    6. Involve student members in evaluating future food service proposals.
  2. Student Government Association President
    1. The Student Government Association President will serve as one of the three student members of the Committee and will select the two additional student members for one-year terms.

IX. PROCEDURES

  1. The governing board of an institution of higher education must provide students with a reasonable opportunity to appear before any committee or other entity determining whether a food service provider should be selected or retained by the institution.
  2. The University's Business Services Advisory Committee, comprised of students, faculty, and administrators, will serve as the primary institutional vehicle to review the performance of the food service contract and provide customer satisfaction feedback.
  3. The Committee, chaired by the Senior Executive Vice President and Chief Operating Officer, or their designee, will review food service issues including menu selection, pricing, and operating hour adjustments.
  4. The Student Government Association President will serve as one of the three student members of the Committee. The Student Government Association President will appoint two additional students to serve one-year terms.
  5. Student members of the Committee will participate in the evaluation of future food service proposals.
  6. The Committee will meet with the Director of Dining Services a minimum of once each semester to discuss new service offerings and enhancements to the dining program.
  7. The Committee will schedule Town Hall meetings to provide students with the opportunity to meet with the Director of Dining Services and university staff responsible for monitoring the food service contract to discuss issues of concern.

X. SPECIAL INSTRUCTIONS FOR INITIAL IMPLEMENTATION

None.

XI. FORMS AND TOOLS/ONLINE PROCESSES

None.

XII. APPENDIX

None.

XIII. Dates Approved/Amended

01-15-1998
12-11-2023
11-03-2026