The city of Buffalo, New York will not soon forget the summer 1993. After many years of planning, the World University Games finally arrived. With one hundred and forty-five nations appearing to compete in Buffalo, this year's Games was the most successful ever. The food service department was given the task of planning and producing all food and beverage items throughout the Games. A number of different responsibilities were assumed by our department. The first main job of the department was to develop, distribute, and award three different contracts. These contracts were for athlete feeding, concession stands, and Main Street USA. Contracts were also developed to ensure that the Games would receive a set level of service. The Games worked under two different modes: one was the planning phase and the other was the operational phase. This operational time period at the Games, proved to be the most exciting segment. Three major processes needed to take place in order for the system to work. The organization structure had to shift from horizontal to vertical in nature; a working staff had to be developed; and the point when the large list of plans becomes reality, were all major turning points for the implementation of food service department. In any retrospective study one is able to view their accomplishments can be viewed with a clearer vision then ever before. The experiences at the World University Games were no different. In reviewing any work that is completed, one can always find room for improvement. The food service department at the World University Games Buffalo ' 93 was no different. When people look back at the summer of 1993, they will remember a fun time and the pleasure of knowing that Buffalo was a good host of the World University Games.
Library of Congress Subject Headings
Sports facilities--Food service; Food service management; Food service--Contracting out
Department, Program, or Center
School of Food, Hotel and Tourism Management (CAST)
Stern, Darrin, "The World university games Buffalo '93 The Complete food service perspective" (1994). Thesis. Rochester Institute of Technology. Accessed from
RIT – Main Campus