Zero Waste Campus Dining, Jenny Caudillo, Sarah Dahel, Youlen Ghazalian

Industrial and Manufacturing Engineering

Cal Poly Campus Dining has a goal of becoming a zero waste entity by providing their customers with alternative methods of disposing their trash. Their current operations produce waste, specifically their methods of packaging the food. Campus dining plans to be more sustainable by providing their customers with reusable containers. The objective of this implementation is to reduce waste produced from one-time use, disposable food containers. The success criteria for the desired system is based around the ability to track and measure the reusable containers to prevent further waste, while providing the user an accommodating environment to ensure they will …

Multi-Restaurant Delivery Service Design And Financial Analysis, Dylan Davis Fuller

Industrial and Manufacturing Engineering

When found on campus all day and in need of a quick meal before the next class what are the options for you as a Cal Poly student or faculty? Campus dining is the only option that can meet the typical demand you have of speed and convenience. Restaurants with food delivery often don’t have the variety or take to long for delivery. The goal is to provide a delivery service with the speed of getting a meal on campus but with the variety and quality of the restaurants found in downtown San Luis Obispo. Looking at existing businesses providing …

Cal Poly Dining: The Avenue Redesign, Eric Calbonero, Derek Nollsch, Casey Reilly

Industrial and Manufacturing Engineering

Executive Summary

Campus Dining is planning to close VG’s Cafe during the 2015-2016 school year; as a result, the remaining restaurants on campus need to accommodate the additional student demand. The student team consisting of Eric Calbonero, Derek Nollsch, and Casey Reilly met with Campus Dining’s Director of Operations, Greg Yeo, about this issue—he directed the team toward a redesign of The Avenue Food Court. To redesign The Avenue, the project team focused on several key deliverables as follows:

• Study current customer trends in The Avenue

• Develop a proposed facilities layout and design

• Perform a capacity analysis of The Avenue …

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