The following standards and guidelines are posted courtesy of the Council for the Advancement of Standards in Higher Education
Part 1: Mission
Part 2: Program
Part 3: Leadership
Part 4: Organization and Management
Part 5: Human Resources
Part 6: Financial Resources
Part 7: Facilities, Technology, and Equipment
Part 8: Legal Responsibilities
Part 9: Equity and Access
Part 10: Campus and External Relations
Part 11: Diversity
Part 12: Ethics
Part 13: Assessment and Evaluation
The mission of Dining Services Programs (DSP) must address:
The DSP must incorporate student learning and student development in its mission. DSP must enhance overall educational experiences. The program must develop, record, disseminate, implement, and regularly review its mission and goals. Mission statements must be consistent with the mission and goals of the institution and with the standards in this document. DSP must operate as an integral part of the institution’s overall mission.
DSP should clearly define and communicate its vision and mission to staff members and students, to provide the focus for departmental practices.
The institution, when outsourcing, should clearly define what role the contractor has in developing a mission statement or supporting the institution’s mission statement.
In addition to dining services, the DSP mission must include, either directly or through collaboration, a provision for educational programs and services and management services.
The formal education of students consists of the curriculum and the co-curriculum, and must promote student learning and development that is purposeful and holistic. Dining Services Programs (DSP) must identify relevant and desirable student learning and development outcomes and provide programs and services that encourage the achievement of those outcomes.
Relevant and desirable outcomes include: intellectual growth, effective communication, realistic self-appraisal, enhanced self-esteem, clarified values, career choices, leadership development, healthy behaviors, meaningful interpersonal relationships, independence, collaboration, social responsibility, satisfying and productive lifestyles, appreciation of diversity, spiritual awareness, and achievement of personal and educational goals.
DSP must provide evidence of its impact on the achievement of student learning and development outcomes.
The table below offers examples of evidence of achievement of student learning and development.
Relevant and Desirable Student Learning and Development Outcomes
Examples of Evidence of Achievements
Chooses dining and food options based on nutritional needs rather than peer pressure and marketing campaigns; Chooses activities, behaviors, and environments that promote health and reduce risk with particular attention to alcohol and drugs; Recognizes mental health, eating disorders, and/or substance abuse concerns and accesses resources; Engages in healthy choices with regard to exercise, recreation, nutrition, sexuality, and time management; Articulates the relationship between health and wellness and accomplishing long term goals; Chooses behaviors that advance a healthy community
Acquires knowledge; Demonstrates critical thinking in problem solving; Uses complex information from a variety of sources including personal experience and observation to form a decision or opinion; Applies previously understood information and concepts to a new situation or setting; Makes appropriate use of technology to enhance learning process; Expresses appreciation for learning process
Writes and speaks coherently and effectively; Expresses her/himself through a variety of media; Able to respectfully disagree; Writes and speaks after reflection; Able to influence others through writing, speaking, or artistic expression; Effectively articulates abstract ideas; Uses appropriate syntax; Makes presentations or gives performances
Exhibits self-respect and respect for others; Initiates actions in the community and toward personal goals; Takes reasonable risks; Demonstrates assertive behavior; Functions without need for constant reassurance from others
Develops and/or confirms a sense of identity; Articulates personal skills and abilities; Makes informed decisions and acts in congruence with personal values; Acknowledges personal strengths and weaknesses; Articulates rationale for personal behavior; Seeks feedback from others; Learns from past experiences
Analyzes, develops, and/or confirms values through activities and opportunities; Acts in congruence with personal values; Makes decisions that reflect personal values; Demonstrates willingness to scrutinize personal beliefs and values; Identifies personal, work, and lifestyle values and explains how they influence community development
Explores career choices and interests based on educational activities and planned opportunities; Can construct a resume with clear job objectives that documents knowledge, skills, and accomplishments resulting from the classroom, co-curricular activities, work experience, community service, and volunteer experiences; Makes the connections between classroom and out-of-classroom learning; Able to develop and identify a career choice or direction; Articulates the characteristics of a preferred work environment
Participates in a student organization, intramurals, athletics, study group, learning community, or hall governance opportunities; Articulates leadership philosophy or style; Serves in a leadership position within a campus community or student organization; Comprehends the dynamics of a group; Exhibits democratic principles as a leader or participant; Develops/learns how to be an effective team member and work with others to accomplish a goal; Exhibits ability to visualize a group purpose and desired outcomes
Meaningful Interpersonal Relationships
Exhibits maturity in relating to others; Handles interpersonal and inter-group conflict constructively; Develops friendships; Presents and represents self honestly; Establishes mutually rewarding relationships with friends and colleagues; Listens to and considers others’ points of view; Treats others with respect
Exhibits self-reliant behaviors; Functions autonomously; Exhibits ability to function interdependently; Accepts supervision as needed; Manages time effectively; Achieves success in managing personal finances; Chooses dining and food options based on nutritional needs rather than peer pressure and marketing campaigns
Lives cooperatively with others; Seeks the involvement of others; Seeks feedback from others; Contributes to achievement of a community goal; Exhibits effective listening skills and feedback behaviors; Demonstrates reliability
Understands and participates in community governance; Abides by institutional and dining services policies/procedures and local, municipal, state/provincial, and federal laws; Demonstrates respect for self, property, and others; Demonstrates responsible social behavior; Understands, abides by, and participates in the development, maintenance, and/or orderly change of community standards and expectations; Appropriately challenges the unfair, unjust, or uncivil behavior of other individuals or groups; Participates in service, volunteer, and/or community activities; Demonstrates awareness of issues related to sustainability, hunger, and nutrition
Satisfying and Productive Lifestyles
Achieves balance between education, work, and leisure time; Develops a plan for achieving goals; Reassesses goals and overcomes obstacles that hamper goal achievement; Functions on the basis of personal identity, ethical, spiritual, and moral values; Articulates long-term goals and objectives
Understands the meaning of diversity including its application to race, color, gender, gender identity, religion, sexual orientation, national or ethnic origin, age, disability, marital status, or veteran status; Understands own identity and culture and its impact on diversity issues; Appreciates new ideas, cultural, and lifestyle differences; Seeks involvement with people different from oneself; Seeks involvement in diverse interests; Articulates the advantages and challenges of a multicultural society; Challenges appropriately the abusive use of stereotypes by others; Understands the impact of diversity on society; Appreciates the range of food-related cultural, medical, and dietary needs and preferences that exist among individuals
Develops personal belief system; Understands roles of spirituality in personal and group values and behaviors
Personal and Educational Goals
Acquires knowledge and uses information and resources to make educated choices; Engages with faculty in the campus community; Sets, articulates, and pursues individual goals; Obtains a degree; Articulates personal and educational goals and objectives; Uses personal and educational goals to guide decisions; Understands the effect of one’s personal and educational goals on others
DSP must be (a) intentional, (b) coherent, (c) based on theories and knowledge of learning and human development, (d) reflective of development and demographic profiles of the student population, and (e) responsive to needs of individuals, special populations, and communities.
To fulfill its mission and goals effectively, DSP must provide students with access to experiences, services, and programs that facilitate:
DSP should support and respond to student dietary and medical requirements, such as vegan diets and food allergies.
DSP should provide access to a registered dietician to assist student in meeting their dietary and medical needs.
DSP must establish appropriate policies and procedures for responding to emergency situations, especially where DSP facilities, personnel, and resources could assist the institution.
Dining Services should be involved in institution emergency planning.
DSP should provide an organizational avenue such as a food advisory board and should have a relationship with appropriate student governance organizations.
Effective and ethical leadership is essential to the success of all organizations. Institutions must appoint, position, and empower Dining Services Programs (DSP) leaders within the administrative structure to accomplish stated missions. DSP leaders at various levels must be selected on the basis of formal education and training, relevant work experience, personal skills and competencies, relevant professional credentials, as well as potential for promoting learning and development in students, applying effective practices to educational processes, and enhancing institutional effectiveness. Institutions must determine expectations of accountability for DSP leaders and fairly assess their performance.
DSP must promote professionalism, integrity, and ethical behavior in dealing with colleagues, students, administration, faculty, vendors, and the public.
DSP leaders must exercise authority over resources for which they are responsible to achieve their respective missions.
The institution must clearly articulate whether DSP is to be subsidized, self-sustaining, or revenue generating.
Institutions with significant commuter based populations or other unique circumstances should recognize that subsidizing the operation may be required depending upon the level of service desired.
The institution, when outsourcing, must clearly state that the relationship is to be mutually beneficial.
It should recognize that when outsourced, the food service provider has a reasonable expectation of profit and should work with the institution to achieve mutual benefit.
DSP leaders must:
DSP leaders must identify and find means to address individual, organizational, or environmental conditions that inhibit goal achievement.
DSP must comply with laws, regulations, and policies, with particular attention to health and safety requirements.
DSP leaders must promote campus environments that result in multiple opportunities for student learning and development.
DSP leaders must continuously improve programs and services in response to changing needs of students and other constituents and evolving institutional priorities.
DSP should promote a positive relationship with all internal and external customers, especially students, and openly solicit comments from all customers.
DSP must have internal service control systems in place throughout the department to protect the customer and the department without sacrificing the underlying commitment to customer service.
Guided by an overarching intent to ensure student learning and development, Dining Services Programs (DSP) must be structured purposefully and managed effectively to achieve stated goals. Evidence of appropriate structure must include current and accessible policies and procedures, written performance expectations for all employees, functional workflow graphics or organizational charts, and clearly stated service delivery expectations.
DSP should have clear lines of authority and responsibility, assignment of span of control, and delineation of individual job responsibilities to achieve the mission of the department while maximizing efficient and effective use of human resources.
DSP must plan and conduct all activities around a fundamental commitment to providing quality service.
Resident dining and retail operations should provide a variety of features, offerings, and themes that deliver a quality food service experience, meet the expectations of customers, and contribute positively to the department and institution.
Nutrition education provided by the department should address the assessed needs of customers and staff and contribute to the overall health of the campus community.
Catering services should provide quality products and customer-centered services.
Evidence of effective management must include use of comprehensive and accurate information for decisions, clear sources and channels of authority, effective communication practices, decision-making and conflict resolution procedures, responsiveness to changing conditions, accountability and evaluation systems, and recognition and reward processes. DSP must provide channels within the organization for regular review of administrative policies and procedures.
DSP must have written up-to-date internal policies and procedures covering each aspect of the operation.
Where the management of DSP is divided among different offices within the institution and/or contracted to an outside vendor, institutional leaders, stakeholders, and contractors must establish and maintain productive working relationships.
When DSP is contracted for or outsourced, the institution must identify the individual(s) responsible for administering the contract, supervising the service, and the conditions for the contract’s continuance or renewal.
The institution and DSP, whether self-operated, contracted, or a combination of self-operated and contracted, must collaborate in providing a balanced dining services program that meets the nutritional, educational, and social needs of students and the college or university community.
DSP should participate in campus emergency planning efforts to ensure that appropriate contingency plans are in place to feed students.
To fulfill its mission and goals effectively, DSP must maintain well-structured management functions, including planning, personnel, property management, purchasing, contract administration, financial control, and information systems.
DSP should use a planning process that increases the probability that the department will successfully accomplish its mission.
DSP should have a formal, written long-range strategic planning document that provides a vision of the future, reflects the department’s long-range decision-making process, and supports its short-term operational planning.
DSP and each of its units should prepare operating or action plans for short-term periods that are consistent with the approved long-term plans.
DSP should develop capital improvement plans, guided by the department’s long-term strategic plan, by working in cooperation with the institution to meet the projected needs for dining service facilities and programs that will support the future student enrollment of the institution.
DSP should conduct market research to provide an objective basis for planning how to market and manage the department to maximize customer satisfaction and achieve fiscal goals.
DSP should use a menu-planning process that results in a variety of appealing and wholesome food and beverage choices to meet the dining and nutritional needs of customers within the food cost budget goals.
DSP must use safe and effective procedures for preparing, presenting, and holding foods and maintaining the safety, appearance, and nutritional quality of the products.
DSP should have well-organized food production systems in place.
The organization of work flow within dining services should permit the efficient and safe movement of food and beverage products from receiving through storage, issue, preparation, production, holding, distribution, service, and storage of leftovers.
DSP should organize the purchasing functions to ensure the orderly and timely procurement of food products, supplies, services, and equipment at the defined quantity, cost, and quality levels to support the mission of the department.
DSP must fully comply with all applicable federal, state/provincial, and local food safety codes; compliance focuses on managing the food safety risk at critical control points in a manner consistent with a Hazard Analysis Critical Control Point (HACCP) or similar food safety system.
Dining Services Programs (DSP) must be staffed adequately by individuals qualified to accomplish its mission and goals. Within established guidelines of the institution, DSP must establish procedures for staff selection, training, and evaluation; set expectations for supervision, and provide appropriate professional development opportunities. DSP must strive to improve the professional competence and skills of all personnel it employs.
Student employees should be considered as a part of the DSP staff.
Because student employment is an important component of student development, DSP should have an effective program for the recruitment, training, education, development, evaluation, and promotion of student employees.
DSP must maintain up-to-date, accurate, and complete personnel, payroll, and certification records for each staff member of the department.
DSP professional staff members must hold an earned graduate degree in a field relevant to the position they hold or must possess an appropriate combination of educational credentials and related work experience.
Degree or credential-seeking DSP interns must be qualified by enrollment in an appropriate field of study and by relevant experience. These individuals must be trained and supervised adequately by professional staff members holding educational credentials and related work experience appropriate for supervision.
DSP student employees and volunteers must be carefully selected, trained, supervised, and evaluated. They must be trained on how and when to refer those in need of assistance to qualified staff members and have access to a supervisor for assistance in making these judgments. Student employees and volunteers must be provided clear and precise job descriptions, pre-service training based on assessed needs, and continuing staff development.
DSP must have technical and support staff members adequate to accomplish its mission. Staff members must be technologically proficient and qualified to perform their job functions, be knowledgeable of ethical and legal uses of technology, and have access to training. The level of staffing and workloads must be adequate and appropriate for programs and service demands.
DSP must provide emergency response training opportunities for staff to learn to respond to emergencies.
These opportunities could include CPR training, Heimlich maneuver, and basic first aid.
DSP should provide all new staff members, including students, a formal orientation, including policies, procedures, rules, and benefits that apply to them.
DSP should use a formal system for providing standardized and consistent job-specific training for staff members, including students.
Salary levels and fringe benefits for all DSP staff members must be commensurate with those for comparable positions within the institution, in similar institutions, and in the relevant geographic area.
Staff members include student staff where applicable.
DSP must follow an orderly system for salary and wage administration that complies with federal and state/provincial laws and institutional policies and procedures.
DSP should provide personnel benefits beyond wage and salary that provide for the basic needs of all eligible staff members.
DSP should promote long-term career opportunities for all staff members.
DSP must institute hiring and promotion practices that are fair, inclusive, and non-discriminatory. DSP must employ a diverse staff to provide readily identifiable role models for students and to enrich the campus community.
DSP must create and maintain position descriptions for all staff members and provide regular performance planning and appraisals.
DSP management should practice positive approaches to staff management designed to increase productivity, minimize turnover, and contribute to a high level of morale.
DSP should use a system for reviewing the job performance of all staff members, including student employees, on a scheduled basis as an integral part of a proactive human resource development process.
DSP should provide special recognition for staff members, including student employees, whose performance is superior as an incentive to all staff members to maximize their potential.
DSP must have a system for administering discipline on an objective and fair basis with a clear focus on human resource development.
DSP must provide procedures for filing, processing, and hearing employee grievances. All staff members, including students, must be aware of and support the goals, objectives, and philosophy of DSP.
Where collective bargaining agreements exist, DSP management must administer them in good faith and strive to maintain a positive working relationship between management and union staff members.
DSP must comply with federal, state/provincial, and local laws and regulations and institutional and department policies regarding posting of information for staff members, including students, about their rights and responsibilities.
DSP should have orderly separation procedures that follow institutional policies for processing resignations and involuntary termination of employment.
DSP must have a system for regular staff evaluation and must provide access to continuing education and professional development opportunities, including in-service training programs and participation in professional conferences and workshops.
Dining Services Programs (DSP) must have adequate funding to accomplish its mission and goals. Funding priorities must be determined within the context of the stated mission, goals, objectives, and comprehensive analysis of the needs and capabilities of students and the availability of internal and external resources.
DSP must demonstrate fiscal responsibility and cost effectiveness consistent with institutional protocols.
DSP must have in place an effective system of financial accountability controls to ensure responsible fiscal management.
The institution should recognize that when outsourced, the food service provider has a reasonable expectation of making profit.
DSP should prepare annual operating budgets to project income and expenses for the year for each component of the operation and break down the budget to accurately forecast financial performance by accounting periods. DSP should strive to balance revenue and institutional expectations to provide necessary and desirable services.
DSP must use an accounting system that accurately accounts for all income and expenses, as approved by the institution, the department’s controller, and auditors, as applicable.
Dining Services Programs (DSP) must have adequate, suitably located facilities, adequate technology, and equipment to support its mission and goals efficiently and effectively. Facilities, technology, and equipment must be evaluated regularly and be in compliance with relevant federal, state/provincial, and local requirements to provide for access, health, safety, and security.
DSP should strive to maintain facilities, technology, and equipment at optimal levels.
The facilities managed by DSP must be in full compliance with applicable federal, state/provincial, and local building codes, as well as institutional policies.
DSP should share dining facility spaces for campus programs and events, such as study halls and social events.
DSP should take extra precautions to provide a secure environment for customers and staff members.
DSP should have a capital improvement budget that supports the long-term strategic plan.
DSP must comply with all applicable federal, state/provincial, and local statutes, regulations, and codes when undertaking capital improvements, including new construction, renovations, and equipment installation.
DSP should use current sources of information in planning for capital equipment purchases, installation, and implementation to support the mission of the department within applicable federal, state/provincial, and local codes and regulations.
DSP should use an objective process for evaluating technology needs and staying current with appropriate new information technologies. Areas for consideration include menu and inventory management, nutritional analysis, catering, event management, point-of-sale systems, concessions management, accounting systems, email, office production systems and services, and other specialty software such as that used for time and attendance.
DSP should make appropriate selections of technology systems, including hardware and software, to meet clearly-defined needs within budgetary limitations.
DSP should use a system for maintaining electronic and other computerized equipment and software.
DSP facilities must be accessible, clean, attractive, properly designed, well-maintained, comfortable, conducive to a positive dining experience, and must have appropriate safety and security features.
DSP must maintain a high level of facilities sanitation through effective housekeeping.
DSP should have on-going programs of planned and preventive maintenance to extend the life of facilities and equipment, ensure optimum working condition, and enhance safety and appearance.
Spaces must include adequate areas for seating as well as for service, preparation, storage, and receiving of food, and for disposal of waste.
DSP should design its facilities to support the mission of the department with optimum efficiency, while enhancing customer and staff satisfaction.
DSP must have a program for managing solid and liquid waste that complies with federal, state/provincial, and local regulations and coordinates the program with other solid and liquid waste efforts of the institution or community.
The focus of all capital improvement projects should be on designing for the future, based on the best available information and projections concerning future enrollment, shifts in student housing patterns, changes in the diversity of the student body, trends in college and university dining services, and market research of the off-campus dining service trends in the surrounding community.
Dining Services Programs (DSP) staff members must be knowledgeable about and responsive to laws and regulations that relate to their responsibilities. DSP staff members must inform users of programs and services and officials, as appropriate, of legal obligations and limitations, including constitutional, statutory, regulatory, and case law; mandatory laws and orders emanating from federal, state/provincial, and local governments; and the institution’s policies.
DSP staff members must use reasonable and informed practices to limit the liability exposure of the institution, its officers, employees, and agents. Staff members must be informed about institutional policies regarding personal liability and related insurance coverage options.
The institution must provide access to legal advice for DSP staff members as needed to carry out assigned responsibilities.
The institution must inform DSP staff and students in a timely and systematic fashion about extraordinary or changing legal obligations and potential liabilities.
Dining Services Programs (DSP) staff members must ensure that services and programs are provided on a fair and equitable basis. Facilities, programs, and services must be accessible. Hours of operation and delivery of and access to programs and services must be responsive to the needs of all students and other constituents. DSP services must adhere to the spirit and intent of equal opportunity laws.
DSP must be open and readily accessible to all students and must not discriminate except where sanctioned by law and institutional policy. Discrimination must be avoided on the bases of age; color; creed; cultural heritage; disability; ethnicity; gender identity; nationality; political affiliation; religious affiliation; sex; sexual orientation; or social, economic, marital, or veteran status.
Consistent with their mission and goals, DSP must take affirmative action to remedy significant imbalances in student participation and staffing patterns.
As the demographic profiles of campuses change and new instructional delivery methods are introduced, DSP must recognize the needs of students who participate in distance learning for access to programs and services offered on campus. DSP must provide appropriate services in ways that are accessible to distance learners and assist them in identifying and gaining access to other appropriate services in their geographic region.
Dining Services Programs (DSP) must establish, maintain, and promote effective relations with relevant individuals, campus offices, and external agencies.
DSP must comply with these standards even when contracted for or outsourced by the institution.
DSP should make a positive contribution to the educational, social, and economic development of the campus and local community.
The success of DSP is dependent on the maintenance of good relationships with students, faculty, administrators, alumni, the community at large, contractors, and support agencies. Staff members should encourage participation in campus programs by relevant groups.
When appropriate within the policies and procedures of the institution and department, DSP should sponsor campus and community nonprofit activities to promote goodwill and enhance the nonprofit mission of the community organization.
DSP departmental managers should encourage staff members, including students, to volunteer for community nonprofit and campus causes and activities in the name of the department to promote the community image of the department and enhance the quality of life of the volunteers.
Within the context of each institution’s unique mission, diversity enriches the community and enhances the collegiate experience for all; therefore, Dining Services Programs (DSP) must nurture environments where commonalties and differences among people are recognized and honored.
DSP structure should reflect an unbiased commitment to diversity and maximize the potential of all staff members, including students.
DSP should acknowledge that it serves a multicultural community and provide products and services that recognize this ethnic and cultural diversity.
DSP must promote educational experiences that are characterized by open and continuous communication that deepens understanding of one’s own identity, culture, and heritage, and that of others. DSP must educate and promote respect about commonalties and differences in their historical and cultural contexts.
DSP must address the characteristics and needs of a diverse population when establishing and implementing policies and procedures.
DSP should plan promotions that recognize religious or ethnic events, considering student body diversity, institutional support, and community diversity.
All persons involved in the delivery of Dining Services Programs (DSP) must adhere to the highest principles of ethical behavior. DSP must develop or adopt and implement appropriate statements of ethical practice. DSP must publish these statements and ensure their periodic review by relevant constituencies.
DSP staff members must ensure that privacy and confidentiality are maintained with respect to all communications and records to the extent that such records are protected under the law and appropriate statements of ethical practice. Information contained in students’ education records must not be disclosed without written consent except as allowed by relevant laws and institutional policies. Staff members must disclose to appropriate authorities information judged to be of an emergency nature, especially when the safety of the individual or others is involved, or when otherwise required by institutional policy or relevant law.
All DSP staff members must be aware of and comply with the provisions contained in the institution’s human subjects research policy and in other relevant institutional policies addressing ethical practices and confidentiality of research data concerning individuals.
DSP staff members must recognize and avoid personal conflict of interest or appearance thereof in their transactions with students and others, especially if they constitute existing or potential partnerships in the execution of the responsibilities of their position.
DSP staff members must ensure the fair, objective, and impartial treatment of all persons with whom they deal. Staff members must not participate in nor condone any form of harassment that demeans persons or creates an intimidating, hostile, or offensive campus environment.
When handling institutional funds, all DSP staff members must ensure that such funds are managed in accordance with established and responsible accounting procedures and the fiscal policies or processes of the institution.
DSP staff members must perform their duties within the limits of their training, expertise, and competence. When these limits are exceeded, individuals in need of further assistance must be referred to persons possessing appropriate qualifications.
DSP staff members must use suitable means to confront and otherwise hold accountable other staff members who exhibit unethical behavior.
DSP staff members must be knowledgeable about and practice ethical behavior in the use of technology.
Dining Services Programs (DSP) must conduct regular assessment and evaluations. DSP must employ effective qualitative and quantitative methodologies as appropriate, to determine whether and to what degree the stated mission, goals, and student learning and development outcomes are being met. The process must employ sufficient and sound assessment measures to ensure comprehensiveness. Data collected must include responses from students and other affected constituencies.
DSP should conduct market research such as comparing prices, offerings, menu, hours, and service levels.
DSP should promote a positive relationship with all internal and external customers, especially students, and openly solicit comments from all customers about how to improve the dining services program.
DSP must evaluate periodically how well they complement and enhance the institution’s stated mission and educational effectiveness.
DSP must also evaluate customer satisfaction.
Results of these evaluations must be used in revising and improving programs and services and in recognizing staff performance.
The standards and guidelines published in “The Book of Professional Standards for Higher Education” by the Council for the Advancement of Standards in Higher Education (CAS) and referred to in each of the “CAS Self-Assessment Guides” (SAGs) are developed through the voluntary efforts of leaders of professional associations in higher education. The purpose of the standards and guidelines is to identify criteria and principles by which institutions may choose to assess and enhance various areas of their academic, administrative, or student affairs programs and services. CAS specifically disclaims any liability or responsibility for any perceived or actual shortcomings inherent in the text or application of the standards. Further, CAS does not certify individuals nor accredit programs. No institution, whether it has met some or all of the CAS standards, is authorized to indicate that it is “approved, endorsed, certified, or otherwise sanctioned by CAS.” Institutions that have conducted a self-assessment of one or more functional areas addressed by CAS Standards and Guidelines using the appropriate CAS Self-Assessment Guide (SAG) may, where that self-assessment provides evidence that an institution meets these standards, are free to make accurate representations to the effect that the designated program or service meets the CAS Dining Services Standards and Guidelines."
These standards and guidelines may be re-produced in their entirety providing that CAS is referenced as the author with each replication.
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