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 school cafeteria management guidelines follow the Student Catering Venue Rental Contract and the Management Measures at 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 Cafeterias:

1.1 The 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 be 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=./3.5-551../11

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 cafeterias every academic year. For example, when asked about the Jinde campus cafeteria’s service during the first semester of 2021, 60% of the teachers and students said the meals were reasonably priced. However, when asked about the Baoshan’s cafeteria during the same period, only 40% 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 second half of 2022, thus improving students satisfaction with their catering experiences on the Baoshan campus.

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=./4/3-450./.01
https://aps.ncue.edu.tw/odedi/attch/M30/11/1107280141.pdf

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.
    Implementing the "Measures and Regulations for Cafeteria Food Service": Wash your hands or disinfect them with 75% alcohol before entering the cafeteria; masks should not be removed for the whole duration while dining in the cafeteria, but only when eating or drinking.
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.

4. The Ministry of Education (MOE) paid the "Annual Field Visit to Colleges and Universities and Student Dormitories for Pandemic Prevention and Preparation in the 110th Academic Year" to learn about the COVID-19 pandemic prevention measures and their implementations. In response, our institution shall adopt the most conscientious attitude and stringent regulations to prevent the pandemic outbreak across the campus. In addition to the implementation of staff management measures, such as TOCC surveys, admissions, health surveillance, notification and tracking of suspected symptoms, and counseling on living with the pandemic, we shall strengthen the cleaning and disinfection of public spaces such as restrooms, elevators, classrooms, libraries, cafeterias, and student dormitories. The visiting committee members appreciated our institution’s pandemic prevention measures and commended the innovative pandemic prevention measures we introduced in the cafeteria.

Annex:
Annex 2.3.4D Disease-Prevention Results

Pandemic prevention setup-1. The school cafeteria set up a booth partition in the vending area.    

Pandemic prevention setup-2. The seating area is equipped with a dining partition

"Annual Field Visit to Colleges and Universities and Student Dormitories for Pandemic Prevention and Preparation in the 110th Academic Year”

Visiting members examining the innovative preventive measures introduced in our cafeteria