The University of Southern California (“USC”) Hospitality Services Group retained The Pulse Group to assist them in the development of a five-year strategic plan for their hospitality and foodservice facilities located on both the main campus and the Health Sciences campus. During the planning process we reviewed financial and operational performance data for each major hospitality outlet and conducted detailed assessments of existing facilities. In addition, we evaluated trends and changes affecting USC as a consumer market, to assess their impact on the University’s foodservice infrastructure, facility requirements, facility utilization and delivery systems. During the course of the project we conducted more than 14 focus groups with key University foodservice user segments and surveyed approximately 500 meal plan and non-meal plan users. In addition, as part of the planning process, we conducted a best-practices review of the foodservice operations at more than 15 colleges and universities nationally. Based on our research and facility assessments a series of strategic recommendations were made with respect to facility design/development, operations and technology, customer service and marketing.
Strategic Plan for Hospitality Facilities and Operations