Executive Summary Report

1
Executive Summary Report York College of
Pennsylvania February 5, 2009
2
Scope of Work

• Conduct qualitative quantitative market
  research
• Campus visit November 10-11, 2008
• Focus groups personal interviews
• Web-based survey
• Approximately 600 respondents
• Interactive Work Session
• Master Plan Development
• Executive Summary Report

3
MARKET RESEARCH
4
Market Research

• Campus Overview
• YCP is one of the lowest cost private colleges
  in the state of Pennsylvania.
• Slight decline in enrollment this year.
• YCP plans to open a new 360 bed residence hall
  on West Campus in Fall 2009.
• Suite-style living (no kitchens)
• Residential complex will also include a new
  dining hall c-store
• The College also has long-term plans to develop
  land north of campus.
• The center of gravity for the campus is
  changing.
• YCP has added/renovated several buildings over
  the last few years, but the Student Union is
  dated cramped.
• The Colleges foodservice program hasnt been
  critically evaluated in more than 20 years.
• Students are allowed to use Flex Dollars off
  campus at up to 15 campus partners including
  restaurants c-stores (i.e. Rutters).

5
Market Research

• Johnson Dining Hall
• Entrance does not make a good first impression.
• For prospective students, seeing Johnson Dining
  Hall can be a let down.
• Servery is somewhat attractive but too enclosed.
• Feels a bit like a maze
• Congested during peak periods
• Signage could be more attractive user-friendly
• Back of the house is undersized for service
  catering food production.
• Staff reported problems with equipment not
  functioning properly
• Dishroom is flooding/leaking below
• Many comments in the survey about
  under/overcooked food, especially undercooked
  rice.
• Training vs. equipment issues
• Dining room is extremely dated the seating is
  not customer friendly or efficient.
• Many administrators students commented on
  this.
• One administrator described the dining area as
  an airplane hangar.
• Several campus community members described it as
  a high school cafeteria.
• Definitely not in step with many other college
  campuses that feature dining rooms with
  student-friendly ambiance amenities such as
  booths, small large tables, background music,
  etc.

6
Market Research

• Johnson Dining Hall
• Many comments from students about food
  quality/quantity menu mix.
• Food is not perceived as fresh.
• Perceived as limited variety during the week
  and more so on weekends.
• Requests for more international foods
• More fresh fruits
• Seems like leftovers on the weekends
• It seems like its been the same food since my
  freshman year.
• Customers like the healthy food bar.
• Some comments about running out of food staff
  shooing customers out of the venue, especially
  near closing time.
• Positive comments about the staff, especially
  Josie Elsie.
• However, the staff should not be taking their
  breaks at the tables near the entrance.
• They also appear to be shutting down stations
  early starting to clean before closing (putting
  chairs up on tables, etc.)
• Hours of operation are not aligned with
  students lifestyles.
• Weekend hours especially
• Staff like the 5 lunch door rate feel that it
  is a good value.

7
Market Research

• Survey comments regarding Johnson Dining Hall
• I go for lunch at 230 p.m. to find they only
  have pizza. 230 p.m. is still lunch, especially
  for people who have afternoon classes.
• I think that JDH should be open to at least
  9-10 p.m. every day, including weekends. Its
  very annoying and inconvenient that it closes at
  7 p.m. weekdays and even worse that it closes at
  6 p.m. on weekends.
• I have track practice five days a week until
  630 so by the time I get done, the dining hall
  is closed.
• I feel as though 7 p.m. is far too early to be
  closing. Most other colleges that I have visited
  have dining halls that do not close until 9-10
  p.m.
• I understand the no tray trend, but if that is
  going to work, the tables need to be cleaned much
  faster because sitting down at a dirty table is
  disgusting.
• Ive been it JDH numerous times around 650
  p.m. and have watched people come in and the food
  is gone at exactly 7 p.m. That is not fair to
  people who are allowed to come until 7 p.m.,
  swipe a meal and pay almost 9 and not be allowed
  to eat all they want or what they want.
• I know you guys need breaksbut during certain
  hours, there seems to be a complete lack of food,
  especially during lunch around 1-2 p.m.
• They stop making food shortly after the last
  hour of work begins and bother students to finish
  up and leave with more than half an hour of
  operation remaining.

8
Market Research

• Sparts Den
• 80 of transactions are meal equivalencies.
• Several negative comments about the service in
  this location.
• Not opening on time
• Shutting down before closing time
• Except for the made-to-order foods, are
  offerings too similar to those offered in the
  bookstore?
• Some students many faculty/staff buy the 3.99
  bagged lunches coffee in the bookstore.
• Self-operated bookstore generated 500,000 in
  c-store sales in the first year it was available.
• Sales appear to have dropped with the
  introduction of Flex Dollars usage off campus.
• Bookstore could use some of the space currently
  occupied by Spart Den seating for expansion.
• Pura Vida
• Great location/comfortable setting/ feels
  modern
• Popular but perceived by students as expensive.
• Limited ability to use meal equivalency here
• Campbell Coffee Bar
• Serves as the commuter student lounge although
  fairly high use of meal plan money in this venue
  (approximately 11,000/month)
• Mix of vending limited services

9
Market Research

• Survey comments regarding Sparts Den, Pura Vida
  Campbell Coffee Cart
• Sparts Den
• They are inconsistent with what they offer and
  how they make things.
• Sometimes the wait is really long and the
  customer service isnt good.
• It would be nice if Sparts Den would remain
  open at times when they are supposed to. On
  different occasions, I went to find they were
  closed at a random time (such as 7-8 p.m.) or
  they would tell me that they werent going to
  cook any more hot food because they didnt feel
  like it.
• Get more workers in the Sparts Den because it
  takes too long to get your food and sometimes you
  dont even get the right thing!
• Pura Vida
• Pura Vida has the best quality food on campus.
• Pura Vida doesnt accept credit cards which is
  frustrating. The place looks super nice, but the
  food quality isnt all that great, especially
  when factoring in the cost of eating there.
• Pura Vida is the best food on campus and I
  would eat there more on a regular basis if the
  prices were better.
• Campbell Coffee Cart
• The vending machines NEVER work or are out of
  stock for a week at a timehave coffee at
  separate ordering to speed processmicrowave
  needs to be visible to staff so it will be
  cleaned more often.
• I really like their baked potato soup. Bring
  back the chocolate chocolate chocolate cookies!

10
Market Research

• Meal Plans
• Students feel like they are getting ripped off.
• Leftover meals
• Meal plan holders are buying their friends meals
  with leftover meals.
• Meal equivalencies arent equivalent/ viewed as
  a poor value.
• One equivalency doesnt cover the cost of a
  meal.
• Students are doing the math it costs more to
  use a meal equivalency than to pay cash.
• Its not fair that 8 turns into 4.
• Dissatisfaction with rules limiting no more than
  two meals during a meal period.
• Hours of operation are not aligned with
  students lifestyles.
• Class schedules conflict with hours of operation
  including night classes until 915 p.m.
• College students live on a different clock. Most
  of them choose not to eat dinner between 4-6 p.m.
• Weekend hours are problematic, too. (Opens too
  late closes too early)
• Students miss brunch on weekends when they sleep
  in.
• Parents dont seem to like or understand that
  the students have to visit the cafeteria during
  specific meal periods.
• Very low participation among optional meal plan
  holders (upperclassmen non-required students).

11
Market Research

• Survey comments data regarding meal plans
  related issues
• Sparts Den is a complete rip-off. I pay around
  7 for each JDH meal, but when I walk downstairs,
  I only get 4 credit for that.
• Currently, its cheaper to pay for Johnson
  Dining services with Flex Dollars than it is with
  a block plan averaging 7.40 a meal when, for
  example, breakfast is only 6.50 with Flex.
• I know sometimes I will eat breakfast in JDH
  during the beginning of lunch hours and then
  return for lunch a little while later. Since I
  already ate lunch, for the day, I have to wait
  until dinner begins. That doesnt seem fair, does
  it? I say, let us use our meals whenever we
  want.
• 43.3 of overall respondents disagreed or
  strongly disagreed that the current meal plans
  are a good value.
• 43.2 of overall respondents disagreed or
  strongly disagreed that the current hours allow
  them to use their meal plan money when they want
  to.
• 58.7 of on-campus freshmen respondents
  disagreed or strongly disagreed.
• 48.8 of overall respondents said they have
  meals leftover at the end of each semester.
• 1 reason on-campus freshmen survey respondents
  said that they eat off campus is because of menu
  variety selection followed by on-campus dining
  venues are closed. Also the 2 reason (after
  convenience) on-campus freshmen respondents cited
  for ordering food delivery.

12
Meal Plan Trends

• Meal Plans
• Building community by encouraging undergraduate
  students (especially freshmen) to purchase meal
  plans that promote social interaction bonding
  (see and be seen).
• Higher retention rates
• Higher graduation rates
• Unlimited access, continuous service meal plans
• Ultimate in flexibility
• Easy transition from home environment,
  especially for freshmen
• Appeals to parents

13
Meal Plan Trends

• Meal Plans
• Program enhancements to make it more attractive
  for students to stay in on-campus housing longer
  and/or on the meal plan.
• Extended hours of operation
• Attractive settings and dining venues
• Wider variety of food choices
• Competitive in terms of quality, price service
  with off-campus restaurants
• Value-added meal plan options for
  non-residential customers including commuters and
  faculty/staff to increase participation social
  interaction with residential students.
• Customer-friendly, year-long marketing campaigns
  to reinforce the value of the meal plan program
  and to maintain customer awareness of on-campus
  dining options and services.

14
Market Research

• Many students go to the nearby Rutters to buy
  food beverages.
• Rutters accepts Flex Dollars. (Its mobbed on
  weekends.)
• This currently is the only option for students
  on West Campus.
• So much money is walking off campus, said one
  administrator.
• Campus One Card can be used in 26 off-campus
  locations including some restaurants.
• Future West Campus dining venue
• Mostly upperclassmen live on this side of
  campus.
• Many live in full apartments with kitchens/new
  res hall will not have kitchens.
• Students in new res hall will be required to
  have a meal plan
• YCP hopes to grow meal plan sales with the
  addition of this new venue.
• All-you-care-to-eat vs a la carte?
• Fairly strong support during site visit from
  students administrators for all-you-care-to-eat
  service.
• Some students said that thought that this would
  be more of a social gathering space if anytime
  dining was available.
• Many also like the idea of a la carte dining.
• What type of meal plans should be offered?

15
Catering/Conference Services

• Most campus community members are satisfied with
  the catering services provided by Chartwells.
• Many administrators spoke very highly of Nina.
• However, some customers have had issues with
  food quality, slow service and/or late
  deliveries.
• Limited space on campus for events larger than
  200 people, must be held in Johnson Dining Hall.
• Campus events department works closely with
  Chartwells but they do not share and/or utilize
  an events management software program.
• YCP hosts some conferences in the summer.
  Administrators are hoping to grow this business
  with the addition of an air-conditioned residence
  hall.

16
Potential Contractual Issues

• YCP is responsible for repair maintenance of
  equipment.
• Typically, for accountability purposes, the
  Contractor should be responsible.
• YCP pays for all utilities including
  exterminating services, garbage removal
  telephone services.
• Contractor should be responsible for direct costs
  including those listed above plus utilities
  within the commission goal.
• YCP is responsible for all necessary cleaning of
  walls, windows, electric light fixtures floors
  in all of the dining areas.
• Contractor should be responsible for cleaning
  all dining areas.
• The daily rate is based on a sliding scale.
• Typically, this number is tied down in the
  contract allowed to fluctuate with the regional
  CPI.

17
Self-Op vs. Contracted

• Should YCP have self operated dining services?
• Is the College committed to being in the
  foodservice business?
• Will it invest in the necessary business systems
  to make this style of operation work?
• How would YCPs rich benefits package impact a
  self-operated dining program?
• The YCP Bookstore is self-operated.

18
Final Direction for YCP Campus Dining Program
19
Final Direction for YCP Campus Dining

• College administrators have decided to take the
  following approach to future campus dining
  options. It should be noted that this approach
  differs from Porter Khouw Consultings
  recommended approach which is outlined in
  subsequent slides.
• Hours of Operation
• Johnson Dining Hall 7 a.m.-830 p.m. seven days
  a week.
• The LRL Dining Hall 830 a.m.-Midnight seven
  days a week.
• Anytime dining will be available until 830 p.m.
  After 830 p.m., customers will use cash or
  Dining Dollars to pay for purchases and all
  food/beverage options will be priced
  individually.
• Sparts Den 730 a.m.-Midnight, Monday-Friday, 3
  p.m.-Midnight Saturday Sunday
• C-Store in LRL 830 a.m.-11 pm.
  Monday-Thursday, until 10 p.m. Friday noon-10
  p.m. Saturday, noon-5 p.m. Sunday
• Pura Vida 7 a.m.-830 p.m. Monday-Thursday, 7
  a.m.-230 p.m. Friday
• Campbell Coffee Cart Maintain current hours of
  operation

20
Final Direction for YCP Campus Dining

• Final Meal Plan Direction
• All students who live in traditional,
  suite-style and LRL residence halls will be
  required to purchase a full meal plan as defined
  below by YCP.
• Unlimited access plus 125 Dining Dollars
• This plan will provide unlimited access during
  operating hours in Johnson Dining Hall before
  830 pm. daily in LRL Dining Hall
• Block 225 meal plan plus 100 Dining Dollars
• This plan will allow students 225 meal swipes per
  semester into Johnson Dining Hall during
  operating hours or into LRL Dining Hall before
  830 p.m. daily.
• This plan differs from unlimited access which
  allows meal plan holders to come and go as many
  times as theyd like during unlimited access
  hours of operation in the two dining venues.
  Students with this meal plan use one swipe each
  time they enter these dining venues before 830
  p.m.
• The following block meal plans will be available
  to all students except those required to purchase
  a full meal plan (as outlined above).
• Block 5050 meals per semester plus 30 Dining
  Dollars
• Block 7575 meals per semester plus 50 Dining
  Dollars
• Block 125125 meals per semester plus 75 Dining
  Dollars.
• There will be no meal equivalencies for use in
  the retail dining venues.
• Dining Dollars will be accepted at all campus
  dining venues. Students using Dining Dollars as a
  method of payment will receive a 10 discount off
  of cash prices.

21
Porter Khouws Recommendations

• Offer anytime dining in Johnson Dining Hall
  (continuous service during operating hours seven
  days a week).
• Students may take food out as well (checker will
  hand out eco-friendly take-out containers).
• Hours of operation 7 a.m.-Midnight,
  Sunday-Thursday, 7 a.m.-10 p.m., Friday
  Saturday
• Substantial choices should be available during
  non-peak hours (it appears that choices are very
  limited after 1 p.m. before dinner).
• After 9 p.m., menu options could be more limited
  but still offer a wide variety.
• Grill (made-to-order)
• Pizza
• Deli
• Salad Bar
• Desserts
• Service on the weekends should not be any less
  robust than it is during the week.
• Consider offering special brunch items on
  weekends like made-to-order omelets, carved
  meats, special desserts, etc.
• Offer a wider menu variety selection more
  made-to-order foods/display cooking.
• Customers complained about repetitive menu
  items.
• Menu items should be properly labeled at all
  times.
• Step up table cleaning to ensure that clean
  tables are always available.
• Dining employees should not take their breaks at
  the tables in the front of JDH.

22
Porter Khouws Recommendations

• Methods of payment in JDH LRL Dining Halls
• Meal plan money (meal swipe during unlimited
  access hours)
• Dining Dollars
• Flex Dollars
• Credit card
• Cash
• Consider installing biometric hand readers at
  the entrance.

23
Renovation Options for Johnson Dining Hall

• Short term
• Renovate the dining area to improve ambiance
  to lessen the cafeteria feel.
• New tables chairs and/or booths
• Create more intimate seating areas higher
  seating efficiency
• New flooring options
• Ceiling banners other effects to lower the
  ceiling
• Attractive room dividers to hide unused areas
  add interest
• Consider using mobile stations in the dining
  room to add interest lower congestion in the
  main servery
• More attractive easier-to-read station signage

24
Renovation Options for Johnson Dining Hall

• Longer term
• Eliminate walls around the servery to open up
  this space.
• Create a true marche-style servery with more
  made-to-order stations more display cooking
  (eliminate the straight line).
• Renovate the dishroom area.
• No longer need tray belt (continue trayless
  service)
• Renovate enlarge the kitchen to improve work
  area efficiency.
• Consider eco-friendly equipment.
• Energy saving dish machines
• Pulp cookers reduce pulp volume into
  compostable materials
• Energy saving hood systems (Melink)
• Preliminary Schematic Assumptions
• All residential students would be required to
  buy a meal plan (2,330 in Fall 2009)
• 10 takeout factor
• 5 of commuter students (2,629) would eat here
  at the peak meal
• 10 of faculty staff (50) would eat here at the
  peak meal
• 70 of meal plan holders would eat here during
  the peak meal

25
Johnson Dining Hall Schematic
26
ESTIMATED Costs for JDH Facelift
NOTE These costs are estimated and will depend
on what actual changes the College decides to
make in JDH. These estimates need to be confirmed
with an architect and/or any other firm that
plans to work with York College on completing a
facelift at JDH.
27
Porter Khouws Recommendations

• Offer anytime dining (all-you-care-to-eat) in
  the main servery in LRL Dining Hall with takeout.
• Research showed strong support for this style of
  service.
• Offer a wide menu variety selection more
  made-to-order foods/display cooking.
• Items rated as very important include
• Hot cold beverages
• Salad bar with fresh fruits vegetables
• Made-to-order sandwiches/wraps
• Breakfast foods
• Pasta pizza
• Comfort foods
• Grilled/fried chicken
• Baked goods
• Smoothies
• Ice cream
• Hours of operation 7 a.m.-Midnight
  Sunday-Thursday, 7 a.m.-10 p.m. , Friday-Saturday
• Consider installing biometric hand reader at the
  entrance(s).
• Offer trayless service permanent ware
  (non-disposables) as environmental strategic
  options.
• Methods of payment Meal plan swipe, Dining
  Dollars, Flex Dollars, credit/debit cards cash
• Maintain the c-store on the first level of the
  new commons building.

28
Porter Khouws Recommendations

• The main dining venue on West Campus will
  require some physical changes in order to offer
  anytime dining (all-you-care-to-eat) service.
• Cash registers will need to be removed from each
  station.
• Checkers will need to be added to the entrance
  points.
• Freshens will need to be relocated.
• The dishroom will be undersized to hold a
  dishmachine large enough to wash dishes. It will
  also need to be relocated so that customers can
  bus their own tables.
• The current dishroom is designed to wash
  utensils, etc. only.

29
New West Dining Anytime Dining Venue Schematic
30
Porter Khouws Recommendations

• Consider offering Anytime Dining meal plans.
• Three levels Unlimited Silver, Unlimited Gold,
  Unlimited Platinum
• Each plan offers varying levels of guest meal
  passes Dining Dollars
• Unlimited Silver Unlimited access (anytime
  dining) to all-you-care-to-eat dining in Johnson
  Dining Hall the new dining venue on West campus
  during operating hours plus two guest meal passes
  and 50 in Dining Dollars.
• Estimated cost 2,075/semester (current cost of
  Ultimate 21 Meal Plan)
• Unlimited Gold Same privileges as Unlimited
  Silver plus four guest meal passes and 150 in
  Dining Dollars per semester.
• Estimated cost 2,225/semester
• Unlimited Platinum Same privileges as Unlimited
  Silver plus eight guest meal passes and 300 in
  Dining Dollars per semester.
• Estimated cost 2,375/semester

31
Porter Khouws Recommendations

• Anytime Dining meal plans can provide students
  with a more meaningful campus dining experience
  (social bonding), especially freshmen.
• All residential students would be required to
  purchase the Unlimited Silver Plan but could
  voluntarily buy up to Gold and/or Platinum Plans.
• Go for the Gold marketing plan
• Market these plans to commuter students.
• Dining Dollars could be used in any retail venue
  on campus. (They cannot be used off campus.)
• If there is push-back from students who live in
  apartments on West Campus, consider reinstating
  current block meal plans for them.

32
Meal Plan Revenue Projections
NOTE These projections are based on PKCs
recommended program only.
33
Porter Khouws Recommendations

• Offer block meal plans for faculty/staff.
• Block 75 75 meals per semester at a cost of 4
  per meal during unlimited access hours
  Monday-Friday. Cost 300/semester
• Block 50 50 meals per semester at a cost of
  4.50 per meal during unlimited access hours
  Monday-Friday. Cost 225/semester
• Block 25 25 meals per semester at a cost of 5
  per meal during unlimited access hours
  Monday-Friday. Cost 125/semester
• These customers may also purchase one of the
  unlimited meal plans.

34
Porter Khouws Recommendations

• Eliminate acceptance of meal equivalences at all
  retail venues.
• They arent equivalent.
• No need for them for residential students with
  unlimited access meal plans.
• Will help improve customer throughput
  potential increase cash sales, especially at
  Sparts Den.
• Meal plan holders can use their Dining Dollars
  if they want food from these venues.
• Sparts Den
• Maintain current hours of operation service.
• Pura Vida
• Maintain current hours of operation service.
• Campbell Coffee Cart
• Maintain current hours of operation service.
• Make sure vending machines are operational
  fully stocked at all times.
• Accept credit/debit cards in all campus dining
  venues including Johnson Dining Hall.

35
Porter Khouws Recommendations

• Create three tiers of catering service in order
  to better meet customers needs budgets
• Premium Service For presidential and
  high-level catered events
• Standard Service For traditional luncheon
  meetings and similar gatherings
• Budget Service For groups with limited budgets
  (pick up/no set up or tear down)
• Offer campus customers the ability to order
  pay for catered foods and have it delivered to
  their offices/conferences rooms.
• Maintain an updated catering webpage with menus,
  specials, upcoming events calendar, promotions
  and contact information.
• Ideally, the College would utilize an events
  management computer system that would interface
  with the dining services physical plant
  departments.

36
Self Op vs. Contract

• Factors that go into making this decision
• Does YCP want to be in the foodservice business?
• Is YCP willing to commit the time, money
  effort to recruit maintain a highly-qualified
  foodservice general manager and staff?
• Is YCP willing to continue to make the necessary
  investment in equipment, facility point-of-sale
  and inventory management business systems?
• If the answer is YES, self-operation may be the
  best option in the near future.
• If at some point in the future, YCP is no longer
  willing or able to make these commitments,
  contracting could be re-considered.

37
Factors to Consider

• Capital Investment
• JDH needs to be renovated.
• Can YCP fund this renovation?
• Self funding is preferred if possible.
• Secondary option Capital from a foodservice
  management company
• Most expensive option
• If contractor leaves before the end of the
  contract period, unamortized capital generally
  must be paid back in full within 1-30 days.
• This option can be considered if YCP does not
  have any other source of money to renovate JDH.

38
Factors To Consider

• Financial
• Any dining services department, whether its
  self-operated or run by a contract management
  firm, must fully utilize the necessary business
  tools to successfully manage the foodservice
  operations. These business tools include
• Weekly/month profit loss statements
• Weekly food costs for all units
• Weekly labor costs for all units
• A weekly physical inventory for all
  food/non-food products
• Standardized recipes for all menu items tied to
  food production and inventory management in each
  unit.
• Daily adjustments of standardized recipes
  inventory purchasing requirements based on
  input from chefs/managers.

39
Factors To Consider

• Customer Satisfaction
• For a self-operated dining services department,
  all decisions are based on what is best for YCP
  and its students and campus community.
• By nature, foodservice management companies
  first responsibility is to their stockholders.
  Therefore, every decision made by these companies
  in any account is driven by that responsibility,
  not necessarily what is best for the client.
• In general, a self-operated dining services
  department is in a better position to make
  immediate changes to its dining program when
  necessary. Foodservice contractors often have
  more red tape and corporate protocol to wade
  through decisions and changes are often delayed.

40
Porter Khouws Recommendations

• Rebid the foodservice contract.
• YCP is opening a new facility on West Campus
  possibly making major changes to its dining
  program. What is the optimum business model and
  opportunity available in the marketplace?
• Rebidding the contract allows YCP to make sure
  that its program benefits from all that is
  available in the marketplace.
• Financial picture will change with new program,
  what opportunities are available in the
  marketplace?

41
Trends on College Campuses Nationwide
42
University of Georgia
43
University of Georgia
44
University of Georgia
45
University of Georgia
46
University of Nebraska
47
University of Akron
48
University of Akron
49
College of Saint Benedict
50
College of Saint Benedict
51
College of Saint Benedict
52
University of Pittsburgh Litchfield Towers
53
University of Pittsburgh Litchfield Towers
54
University of Pittsburgh Litchfield Towers
55
University of Pittsburgh Litchfield Towers
56
Ohio University
57
St. Bonaventure University
58
St. Bonaventure University
59
Concordia College
60
Concordia College
61
Concordia College
62
UC Berkeley
63
UC Berkeley
64
Executive Summary Report York College of
Pennsylvania February 5, 2009