NCUE is committed to providing safe, healthy, and affordable meals so its teachers and students can enjoy sufficient and diverse meals in the cafeterias at a low cost. The cafeterias regularly earn praise from NCUE’s teachers and students. The cafeteria management guidelines follow the Student Catering Venue Rental Contract and the Management Measures at Student Cafeterias requirements. In addition to ensuring nutritional, healthy, and safely handled foods in a hygienic environment, the cafeterias also hold promotional activities that are well received by teachers and students. The supervision measures for the cafeterias are as follows:

1. Meal prices are set according to the Student Catering Venue Rental Contract and the Management Measures at Student Cafeterias:

1.1   The student cafeterias must provide meals at low prices. The unit price must be shown clearly for the teachers and students to read.

1.2  If the inspections reveal prices that are too high, the caterer will be notified. If there is no improvement, this problem will considered when the contract is up for renewal.

1.3   The caterers should hold promotional activities for the teachers and students from time to time. This factor will be considered when the contract is up for renewal.

1.4   The prices of different dishes are determined by the food management committee and the management team after discussion.

1.5   The prices of every dish should be engraved on acrylic plates and shown clearly for calculation by students to prevent misunderstandings.

1.6   Any adjustment of the prices (including adjustments caused by natural disasters or fluctuations in the price index) must be discussed and approved by the management team and food management committee before implementation.

Annexes:

Annex 2.3.4A Student Catering Venue Rental Contract

Annex 2.3.4B Management Measures at Student Cafeterias.

For details on the occasional discounts at the student cafeterias, please refer to this website:
https://apss.ncue.edu.tw/odedi/doc_page.php?id=./16321-316.60

2. Cafeteria satisfaction survey

To ensure that NCUE’s facilities offer healthy and reasonably priced meals for everyone on campus, NCUE invites faculty members, staff, and students to participate in a satisfaction survey on the student cafeterias every academic year. For example, when asked about the Jinde campus cafeteria’s service during the first semester of 2020, 70% of the teachers and students said the meals were reasonably priced. However, when asked about the Baoshan’s cafeteria during the same period, only 50% of the teachers and students were satisfied. The satisfaction survey helps the cafeterias renew their menus, improve their meals, optimise the cafeteria’s hygiene, and implement necessary improvements. The survey results led to NCUE opening a convenience store on the Baoshan campus in 2021, giving teachers and students easy access to food and basic needs. The tendering process for the catering service at the tenth student residence hall on the Baoshan campus is already complete. The new cafeteria should open officially by the end of 2021, thus improving students satisfaction with their catering experiences on the Baoshan campus.

The satisfaction survey (on-campus survey with questionnaire available online) is conducted once every semester. Please refer to the figure below for the survey results from the first semester of 2020.

2.1   Results of the Satisfaction Survey of Student Cafeterias in 2020

Annexes:

Annex 2.3.4C The Satisfaction Survey on NCUE Student Cafeterias. For more details, visit the following website:
https://apss.ncue.edu.tw/odedi/doc_page.php?id=./1634./3200.1

3. In response to the COVID‑19 pandemic, NCUE formulated the following disease-prevention measures for the student cafeterias:

3.1   NCUE formulated the Regulations for Self-management of Cafeteria Staff in response to the COVID‑19 pandemic. Under these regulations, NCUE monitors catering staff members’ travel and contact histories and the staff’s daily health status. All staff members who have a fever or become ill must take time off and cannot return to work until they recover fully.

3.2  Under the guidelines off the Meal Serving Measures and Regulations during the COVID‑19 pandemic, NCUE set up thermographic cameras at all cafeteria entrances to monitor people’s body temperature as they come in. The cafeterias have also implemented name registration and require everyone to wear masks.

3.3   The guidelines require intensified education on the necessity of hand washing and disinfecting the hands with 75% alcohol.

3.4   The cafeteria tables provide 75% alcohol disinfectant to diners at all times.

3.5   NCUE placed partitions in the dining areas to minimise cross-infection risks.

Annex:

Annex 2.3.4D Disease-Prevention Results

   SDG2.3.3 Sustainable food choices on campus

SDG2.4.1 Number of graduates