2008 Business and Finance
Internal Customer Satisfaction Survey Responses
Administration
| Hospitality | Very Dissatisfied |
Dissatisfied | Neutral | Satisfied | Very Satisfied |
Don't Know | Total | 2008 Average Score | 2006 Average Score |
|---|---|---|---|---|---|---|---|---|---|
| 2: Room selection and set up | 0 | 3 | 6 | 41 | 50 | 42 | 142 | 4.38 | 4.34 |
| 0.0% | 2.1% | 4.2% | 28.9% | 35.2% | 29.6% | 100.0% | |||
| 3: AV coordination (microphones, projectors, etc.) | 0 | 3 | 9 | 36 | 53 | 40 | 141 | 4.38 | 4.28 |
| 0.0% | 2.1% | 6.4% | 25.5% | 37.6% | 28.4% | 100.0% | |||
| 4: Management of non-AV equipment needs (flip charts, signage, etc.) | 0 | 2 | 8 | 27 | 44 | 57 | 138 | 4.40 | 4.23 |
| 0.0% | 1.4% | 5.8% | 19.6% | 31.9% | 41.3% | 100.0% | |||
| 5: Management of equipment/furniture rental needs | 0 | 5 | 8 | 28 | 40 | 56 | 137 | 4.27 | 4.30 |
| 0.0% | 3.6% | 5.8% | 20.4% | 29.2% | 40.9% | 100.0% | |||
| 7: Catering kitchen access and functionality | 2 | 2 | 12 | 21 | 30 | 68 | 135 | 4.12 | 4.37 |
| 1.5% | 1.5% | 8.9% | 15.6% | 22.2% | 50.4% | 100.0% | |||
| 8: Coordination with caterers, including payment processing | 2 | 0 | 11 | 24 | 31 | 68 | 136 | 4.21 | 4.27 |
| 1.5% | 0.0% | 8.1% | 17.6$ | 22.8% | 50.0% | 100.0% | |||
| 9: Menu selection | 2 | 5 | 13 | 22 | 28 | 66 | 136 | 3.99 | 4.40 |
| 1.5% | 3.7% | 8.1% | 16.2% | 20.6% | 48.5% | 100.00 | |||
| 10: Dining set-up | 1 | 2 | 11 | 23 | 28 | 69 | 134 | 4.15 | 4.44 |
| 0.7% | 1.5% | 8.2% | 17.2% | 20.9% | 51.5% | 100.0% | |||
| Total Responses | 137 | 57 | |||||||
Acknowledgement
We have reviewed the comments made during the 2008 Customer Satisfaction Survey and thank those who took the time to provide feedback and respond to this portion of the survey. Our goal is to continually improve our service through staff training, conducting surveys to obtain customer input, and maintaining open channels of communication.
Response to Additional Comments (Hospitality Services)
Many of the comments we received related to three areas of our service; 1) the condition of the chairs in the 2nd through 6th floor conference rooms, 2) a problem with the double booking of the conference rooms on the 2nd through 6th floor, and 3) the possibility of increasing the number of caterers that can be used for food service during internal conferences and meetings.
This past February we completed a project to repair 100 of our 2nd -6th floor conference room chairs, replacing the pneumatic cylinders in each chair making them much easier to raise and lower. In addition, the custodians have been instructed not to lower all the conference room chairs at night. Employees can book conference rooms on the 2nd through 6th floor directly through Outlook and do not have to go through the hospitality/conference services staff. When booking a room, remember to mark "Busy" in the top of the "Save As" section box. If this is left as "Free" or "Tentative", it will allow another person to book the same room at the same time. When the conference room is successfully booked, an email will be sent directly to you from the room, i.e. "RS-Loc CR-210 accepting the booking". This email is a confirmation that you have successfully reserved that room. The Hospitality department is also pleased to announce that three caterers have been added to the list bringing the total preferred caterers' list to six. For more information regarding our new caterers, please visit Hospitality website (CSU Employees Only).