Campus matters July 2016

CAMPUS MATTERS

July 2016 The newsletter for Campus Services

An up-date from Jonathan It’s the end of another academic year and while it appears very quiet around campus now that the students are no longer with us, I’m well aware that for many of you, your working days are far from quiet.

along with the criteria for each of the awards and how to nominate, will be emailed in due course. In the meantime, have a think about which individuals or teams have really made a difference to their colleagues, students or visitors In fact this summer vacation, we and would be worthy of your will be accommodating over nomination.

7,000 guests in our Halls of I do enjoy reading my copy of Residence (which represents Campus Matters and learning 93,265 bed nights), serving about what goes on in our busy 121,404 meals and delivering department. If you have any news 26,169 teas and coffees! from your areas, please email it, As I take a look inside this issue of so that it can be included in the Campus Matters, there seems to next issue. be a general theme of staff being Enjoy the read! recognised and rewarded for their Jonathan efforts. Which brings me to talk about our own departmental Inspire Awards. Launched last year, the awards aim to celebrate all of the good work that goes on in the department. Details of the awards ceremony, which will be held during our next Campus Services Live event on Tuesday 23rd August at 11am,

Welcome to ….. …. Jo Sayer who has recently joined Campus Services as a Customer Service Assistant based at The Hub, having previously worked for Unite Students at student halls based in Reading.

Save the date!

Campus Services Live, Inspire Awards & lunch.

Tuesday 23rd August at 11am.

Further details to follow.

Recognising colleagues The annual College staff recognition awards took place in April in the College Chapel. Aimed at celebrating the significant contributions that colleagues have made to the College community and towards fulfilling personal and university objectives, the awards recognised individuals and teams who had gone above and beyond to support and inspire students, staff and others connected to Royal Holloway.

Congratulations to the Founder’s Dining Hall catering team who were the team winners of the Enhancing Fairness Award. Nominated by several members of the student vegan society, the award recognised the team’s contribution to achieving fair opportunities for all by introducing vegan options into the Founder’s Dining Hall menu.

ments in their willingness to extend themselves to help others; who demonstrate good citizenship and who improve the quality of life in the University and/or wider community.

Congratulations also go to Dace Clarke, Assistant Management Accountant, who was nominated

by Sue Lloyd, Jonathan Main and Mike Hoare for the Excellence in Service Award.

This award was for the delivery of excellent service in the University, or wider community in activities from professional management to service delivery, consistently exceeding expectations. Dace was nominated for the award owing to her pivotal role in the implementation of the Kinetics student accommodation system, while also continuing with her own role and in the absence of her line manager.

Congratulations also go to Israr Haque, Security Support Manager who was nominated by Nabil Hawa and Justin O’Brien and to the porters team Glen Thompson, Stephen Willis-Smyth, Matthew Simmonds and Jorge Vieira da Silva, who were highly commended in the Principal’s Exceptional Citizen Award. Presented by the Principal himself, this award is for individuals and teams who demonstrate the most outstanding achieve-

Sue Lloyd commented on the nomination saying, “Dace has consistently provided an excellent service, as well as giving professional advice to the Campus Services leadership team. I have known Dace for a number of years and she has always been a positive influence on those she works with and those she works for. She inspires others and I cannot rate her contribution to Campus Services over the last six months highly enough; in fact I consider it to be outstanding”.

You can benefit from an NUS Extra card Did you know that as a Royal Holloway member of staff you can receive student discounts in over 170 places nationwide?

You can collect your discount card from the Student’s Union for just £12, or alternatively, click here for further information.

A day in the life of a Royal Holloway Chef Have you ever wondered what a working day is like for one of our chefs? Campus Matters recently caught up with Donato Dondiego, Sous Chef at The Hub who gave some insight into his very busy role.

“What exactly are your responsibilities at Royal Holloway?”

“As the Sous Chef at The Hub, I am responsible for helping to run the kitchen, preparing and cooking the food and of course communicating with and organising my team. I would say the job is 80% cooking and 20% paperwork.”

“What is your favourite food?”

“Any food! I have a passion for any good food. I find it most exciting to try challenging new recipes; then the food is most rewarding.”

“What’s the best part of your job here?”

“Making it happen, Bar skillsbriefing, - silver organising: getting results!”

Donato Dondiego, Sous Chef

delegating,

ensure there’s something for everyone and to provide a balanced diet. We also consider what “And the worst bit?” has been popular in the past and often ask the “If there’s ever a worst bit it would be supply customer what they want so we can provide the issues. We’re ultimately reliant on our suppliers best possible service.” for fresh produce so if they have a logistical “Where do you source your ingredients?” error it sets us back.”

“We get them from Beaumont Farm, a local “What is your daily routine?” fresh produce supplier in Old Windsor.”

“Well effectively my day is broken down into “Is there a good work ethic in the kitchen?” morning, lunch and dinner. In the morning I brief my team, bring them up to speed with the “Yes absolutely, there’s a serious commitment, day’s menu and delegate roles. At lunch and and we make sure our staff are ready for any dinner the main focus for me is on dealing situation.” effectively with the large number of customers. “Who do you get on with best?”

When you’re feeding so many people you need to be organised to make sure there’s enough “Probably the Head Chef. I always strive to be food and that it’s kept warm throughout the better and so definitely respect my superiors.” serving period. I also have to be on the ball for “If you could add any new dishes to the rush hour, both doing my own cooking and also menus what would they be?” supervising new staff with their roles. It’s a “I’m not fussed about what the food is but challenge but I love seeing the success.” rather how it’s made. I’d like to see more food “How do you create menus for the students cooked ‘live’. I consider the wok, for example, and what is the thought process behind it?” to be a food theatre. It shows our customers “Variety is key. We make sure our menus just how fresh their food is, what ingredients include protein, carbs, soups and vegetables Bread display - bronze and Best in Class to have gone into it and puts on a show with wonderful colours, smells and tastes.”

Celebration fortnight Celebration fortnight is always a busy time of year for the catering team and this year proved no exception.

The weather was predominantly cold and wet, but this didn’t dampen the team’s enthusiasm. The celebrations started with a beach party in Crosslands and the South Quad at the end of May, with a BBQ, summer games and music.

Catering outlets Manager, Rebecca Nurse said, “The weather certainly wasn’t on our side this year, which resulted in us having to hold the street food festival inside for the first time. Despite this, all three events were very successful and feedback from students has been positive. Well done to everyone for all their hard work”.

A few days later saw the traditional Summer Street Food Festival take place in The Hub. Students and staff were tempted with tasty treats from around the world, including Colombian Empanadas, Burritos, Szechuan and pulled pork followed by doughnuts, ice cream, brownies, cheesecake and pick and mix.

New for this year, the final event took the form of a pop up restaurant on two evenings in The Hub. Students were able to have their order taken at the table, be waited on and served a 3 course meal, just as they would in a restaurant, for the bargain price of £10.

Conference team hit 100% To ensure that the conference business continues to thrive, the sales performance, service delivery and operational efficiency of members of the conference team is continually monitored by an external consultant, posing as a potential customer. Congratulations to Adela Fernandez and Helen Earwaker in the conference office on achieving scores of 100% in their recent tests.

Wedding fayre The conference and catering team staged a wedding fayre in the Picture Gallery and Dining Hall last week.

Over 40 suppliers attended the fayre, displaying everything from bridal wear, cakes, flowers, and stationery, to photography, cars and rings.

Commenting on the fayre, Emily Perrier, Conference Sales Manager said, “Over 100 brides and grooms-to-be came along to view all of the stands, as well as our stunning venue. All of the exhibitors seemed very positive about the fayre and we will look forward to holding another one next year.”

Changes at Bedford Square

Congratulations to….

Ryan Grigson has taken over from Will Lindsay as Premises Manager at Bedford Square, with responsibility for the maintenance of the building, timetabling, security, Health & Safety and team of receptionists.

….. Mike Hoare, Head of Conferences and Catering and Jess Chandler, Internal Hospitality Coordinator, who were both recognised recently for being “Outstanding Members of Staff” by the College’s Disability & Dyslexia Services.

Commenting on his new role, Ryan said, “Having previously worked in the Health and Safety Compliance team and constantly annoyed the site with fire alarm tests, I'm looking forward to a new challenge. I miss life on the main campus but I have received a warm welcome at Bedford Square.”

Will hands over to Ryan

The awards aim to recognise members of staff who have gone the extra mile to ensure full inclusion of disabled or dyslexic students and who have played a pivotal role in improving accessibility for disabled and dyslexic students at Royal Holloway.