Please read the example student report below and answer the questions.

Questions:

1. Audience and purpose: who's the intended audience for this report? Does the report clearly define its purpose?
2. Structure: Is the report effectively structured to achieve its purpose?
3. How does the report demonstrate primary and secondary research? How well does the report integrate research?
4. Comment on the group's methods? Does the report outline the research protocol effectively?
5. Assess the quality and completeness of the executive summary, introduction, methods, analysis, results, and conclusions.
6. Overall impressions: summarize your overall impressions of the report, highlighting its strengths and areas that need improvement. Provide specific examples and evidence from the report to support your comments.

Example Report:

Dining at the University of Kentucky During

a Pandemic: A Recommendation Report Prepared For: Dr. Gokce Tekeli WRD 204 Collaborative Informational Report Prepared By: Ram 2020

Executive Summary 3 Introduction 4 Methods 5 Site selection 5 Fresh Food Company: 5 Champions Kitchen 7 Dining facilities provider perspective 10 Covid Guidelines 11 Budget Considerations: 12 Backup Plan 13 Data Collection 16 Results 19 Applications 21 Conclusion 22

Executive Summary Due to the COVID-19 pandemic, UK Dining has had to adapt and reduce the available seating for its dining locations. These changes include reduced seating in dining halls, and take out meals. These changes are good adaptations to the issues caused by COVID-19, but the changes that we are proposing are to make campus dining more accessible and beneficial for the students. We are proposing the addition of outdoor seating at the 90, and Champions Kitchen. These outdoor seating arrangements would supplement the reduced indoor seating, and would allow a place on campus for students who live on campus to get out of the dorms, and a good place for off-campus students who have a meal plan to eat. To determine the demand for outdoor seating, we have set up a survey to be given to UK students to determine the usage of UK Dining facilities prior to the pandemic and now, to determine the change in dining hall usage due to COVID, as well as how the changes that we are proposing would be accepted and utilized. By doing these surveys and determining the best sites for outdoor dining, we found that many students who have meal plans will travel across campus to dine at the 90 and Champions Kitchen, even during this time. Because of the research that we completed, we think our proposal is the most economically friendly and most effective way for the University of Kentucky to add to their current COVID dining accommodations.

Introduction College is a time where people mingle, socialize, learn, and develop into effective members of society. The COVID-19 pandemic has changed what the college experience looks like for students, and this includes the dining experience. On-campus dining halls are a staple here at the University of Kentucky, and meal plans are important to many students. Due to CDC and state guidelines, the dining hall has been forced to change how it functions, to comply with these guidelines. The purpose of this study is to determine the demand and possible locations for additional dining areas that are outdoors to supplement the decrease in the indoor dining space. We are proposing changes that will help students, and won't be a hardship for faculty and staff. Throughout our research, we have kept in mind the purpose that we are attempting to fulfill. The idea is to find the most cost effective and manageable way to make dining changes at the University of Kentucky, and make it more usable for students. Methods Site selection One of the first things we needed to do was first find out if outdoor seating was feasible near the dining halls. We selected two dining halls that were constructed with the aim of providing dining facilities to a large number of students at a time. The first location is Fresh Food Company at The 90 with an original indoor seating capacity of around 600 students and the second location is Champions Kitchen in the newly constructed Gatton Student Center, with a seating capacity of

around 500 students. Details of the site survey for both these sites is discussed in the following sections. Fresh Food Company: We visited Fresh Food Company at The 90 on south campus to find a place we could put outdoor seating. We immediately found a grassy field directly in between The 90 and the Kirwan-Blanding complex (marked as Area A in ariel view in Fig. 1) that would be perfect for outdoor seating. As can be seen in the ground view of the area in Fig. 2, we believe this site having a total area of ~15,500 sq. ft. would be perfect because it has ample room to place tables and chairs, and it also has doors facing it that access the main dining area inside the 90. This would allow students to get their food inside and simply walk out of the doors directly into the Area A outdoor area. The close proximity to all dormitory halls also makes this a prime location for an outdoor eating site. The only problem we could foresee with Area A was the current demolition of Kirwin and Blanding happening nearby, but Area A would always be temporarily closed in case machinery needs to move past or dust spills into the site from the demolition site. The Demolition project started in April and is only scheduled to go on for 12-15 months, thus if the coronavirus restrictions last longer it would become a nonfactor soon. This demolition site could eventually become a better solution to our problem as the UK is planning on turning the site into an open green space for students. If Covid related restrictions do not end soon we could look into turning part of this green space into outdoor seating when it is completed in 2022.around 500 students. Details of the site survey for both these sites is discussed in the following sections. Fresh Food Company: We visited Fresh Food Company at The 90 on south campus to find a place we could put outdoor seating. We immediately found a grassy field directly in between The 90 and the Kirwan-Blanding complex (marked as Area A in ariel view in Fig. 1) that would be perfect for outdoor seating. As can be seen in the ground view of the area in Fig. 2, we believe this site having a total area of ~15,500 sq. ft. would be perfect because it has ample room to place tables and chairs, and it also has doors facing it that access the main dining area inside the 90. This would allow students to get their food inside and simply walk out of the doors directly into the Area A outdoor area. The close proximity to all dormitory halls also makes this a prime location for an outdoor eating site. The only problem we could foresee with Area A was the current demolition of Kirwin and Blanding happening nearby, but Area A would always be temporarily closed in case machinery needs to move past or dust spills into the site from the demolition site. The Demolition project started in April and is only scheduled to go on for 12-15 months, thus if the coronavirus restrictions last longer it would become a nonfactor soon. This demolition site could eventually become a better solution to our problem as the UK is planning on turning the site into an open green space for students. If Covid related restrictions do not end soon we could look into turning part of this green space into outdoor seating when it is completed in 2022.

Champions Kitchen Our survey of possible outdoor dining associated with Champions Kitchen was done in the area shown in Fig. 3. Adjacent to Champions Kitchen on the grassy field between the Student Center and its parking lot, we identified Area B (Fig. 3). Unfortunately when we went to survey the site we found it was filled with the construction site for a Student Center Expansion and was unable to fit in Area B. The current condition of the construction activities can be seen in the photograph in Fig. 4. Due to this expansion we looked at other options for seating and decided that Area C (Fig. 3) would be best. Area C is located on the green space in between the Whitehall Classroom building and the Student Center. As can be seen in the photograph in Fig. 5, Area C is ideal because it is located directly besides Champs Kitchen and it has doors accessing the dining hall facing it. One potential problem in utilizing Area C for our purpose could be that part of the area is sloped, but enough of it is flat that we could fit a meaningful amount of chairs in the site. According to a rough estimate, out of a total area of 28,000 sq. ft, around 19,000 sq. ft. is flat enough that it can comfortably be used for a great outdoor seating space. Another problem that we would face is that in order to keep only paying customers in the area to avoid people stealing food, customers of Chick-fil-a, Subway, and other businesses inside the student center would be unable to sit in the Site.

Dining facilities provider perspective In addition to identifying appropriate sites within campus for dining space expansion, we also needed to contact representatives of the management of UK Dining Center, Gatton Student Center and The 90s. We contacted Sorayah Vuningoma, who is a student assistant working with UK Dining services whom informed us that UK Dining is managed at the University of Kentucky through a partnership with Aramark, which is one of the leading campus dining services providers in the country. Through initial discussions with the student assistant, we came to realize that we need to speak with Aramark representatives. We visited both of the dining locations to conduct interviews with Aramark services manager at UK.

Managers at both of the sites explained to us that in the light of state mandated and university provided COVID 19 guidelines, Aramark is taking the health and safety of UK students very seriously. They have rearranged the complete dining experience to ensure that the students are able to use the dining facilities with ease and without any concerns for their health. They put in place the following measures: Students are required to wear masks at all times inside the dining halls, except when they are at their own table. The seating capacity has been severely reduced and spaced farther apart such that the dining facilities are being operated at a mere 10% of their earlier throughput The food presentation has been changed so that students only use disposable utensils and food is served by the staff only to reduce contamination as much as possible The managers informed us that they have observed an increase in the number of students who use the take away facility and they have also observed around 40% decrease in overall number of students accessing the dining facility. They expressed strong interest in our proposed idea and agreed that with an extension to outdoor space, they expect the number of students availing the dining facility to come back to the previous numbers. Covid Guidelines Aramark has partnered with Jefferson Health to develop and implement EverSafe. This platform helps support the safe reopening and sustainable management of UK Dining locations across campus.

We will need to get the plan approved from UK START which is an interdisciplinary team of UK Healthcare physicians and research leaders. This team has been keeping no stone unturned in keeping the campus safe from COVID. After finalizing the details, we sent the plan to START so that they could analyze, evaluate and advise us in terms of effectiveness. The team was formed to develop strategies to ensure a safe and healthy return to reinvented operations. In addition, the team will advise on optimal hygiene practices that prevent the transmission of COVID-19 within the UK community. Because this is an ongoing and evolving situation that will require constant evaluation, the START team will continue to analyze, evaluate and advise the Emergency Operations Center (EOC) as evidence changes, treatments emerge and strategies evolve. Budget Considerations: Another very important consideration is the budget considerations. While working on this proposal we considered two scenarios, one where the university already owned the tents needed for expanded seating and one where the university would need to purchase additional tents. In the event that the university already owned the needed tents we have concluded that the additional cost to students would be limited to only the natural gas heating lamps needed for warmth in tent seating areas during cooler weather. Since there is no official efficiency data found for these heaters we are unable to make a specific claim on the cost for heating the tents. For our other scenario where the university needed to purchase tents we were able to determine that a 100' by 40' tent with enclosed sides would cost approximately $11,300 (source:

https://www.walmart.com/ip/Party-Tents-Direct-White-Sectional-Outdoor-Wedding-Canopy-Pol e-Tent-40x100/729651529?wmlspartner=wmtlabs&adid=22222222222000000000&wmlspartner =wmtlabs&wl0=e&wl1=o&wl2=c&wl3=10352200394&wl4=pla-1103028060075&wl12=72965 1529_10000003955&wl14=40x100%20event%20tent%20with%20enclosed%20sides&veh=sem &msclkid=969548a7ebd4198a3b05172f129680fe. ) We are proposing that at least one if not two tents be installed at each proposed location. This would bring the total cost to around $45,000 plus the cost of heating gas. This means that this proposal would come in at roughly half of our backup solution furthering our support for the university to explore outdoor dining for improved student dining experiences. Backup Plan Our currently proposed solution is the most economical option for the university to ensure students a safe dining environment on campus. However due to university projects and needed space allocations we have decided to propose an alternative solution within our report for consideration. Note that this solution would not be as simple to implement. The secondary solution will require modification of current dining spaces and that the university work with local officials to reclassify spaces after work is completed. The idea is that spaces would be made much safer for closer to normal capacity with added plexiglass pedestrian barriers in place to funnel and control student movement in the dining halls while entering, leaving, and eating. In this section we will look at the implementation methods, costs, and reclassifications that would need to be addressed for this action plan to be implemented.

https://www.eplastics.com/PETGCLR0-118FM48X96?gclid=CjwKCAjw5p_8BRBUEiwAPpJO 65dYN6FheWIfspNYofluABwz7xzKFilRmcBE2hNw1ZShkjVMPyANeBoC1J8QAvD_BwE.) This would not include installation costs nore the cost of hardware. However we did feel that it was necessary to propose an alternative solution to illustrate the cost and simplicity benefit of expanded outdoor seating areas. This solution while seemingly effective would only be worthwhile if Covid 19 restrictions were forecasted to last multiple years. At which point the cost of this solution might prove justified to keep dining "normal". Data Collection There are currently 22,236 students enrolled at the University of Kentucky. With an enrollment this large, it is imperative that the university is equipped with space to support all staff and students that may utilize their dining facilities. The University of Kentucky offers two main dining halls, (The 90 and Champions Kitchen), and a range of additional food companies (Zen Sushi, Auntie Annes, Bluegrass Cafe, Brioche Doree, Chick-fil-A, Freshii, Panda Express, Papa Johns, and Subway). About 31% of the currently enrolled students live on campus. This information is important to our study because students who live on campus are most likely to utilize campus dining facilities the most often. A factor that affects where and how many students eat on campus is the location. The 90 is located on the South residential side of campus, while Champions Kitchen is located on North campus, inside the Gatton Student Center. To gather insight on the differing perspectives students may have depending on whether they live on the South side of campus versus the North side, our group spent the week asking students from the respective sides about their on-campus dining habits. Many students who lived on the South/Central side of campus, reported eating at The 90 and Champions Kitchen (despite its

location on the other side of campus) several times a week. Those who lived on North Campus reported eating at Champions Kitchen very often and when asked about their visits to The 90, many of them reposted that they would very rarely eat there. This information offers insight into the dining habits of students who live on campus and are likely to frequent the dining facilities on campus. Using this information on our audience, we can provide a basis for the results and conclusions that can be made about the interest in extending dining areas, (that comply with COVID-19 social distancing guidelines), around campus. The goal of the following survey was to collect data on how many people consistently utilized dining facilities on campus before COVID-19 and during/post COVID-19. This survey (shown in Fig. 8) also provided information on how we expected to improve these numbers using our plan. The survey was disseminated to a random sample of UK students.

Results of Survey From these survey results shown in Fig. 9, we have come to the conclusion that outdoor seating at both the 90 and Champions Kitchen in the designated locations would be beneficial to both on and off campus students, and would be a feasible option for the university and staff at UK Dining. From the amount of students who have been discouraged from using UK Dining because of COVID-19 restrictions, we think a good option would be to allow these spaces to be used in a safe manner. These areas would be beneficial to all students, especially to those who rely on UK Dining for all of their dining needs. Applications Throughout our research, we have found that the dining halls at UK play a big part in on and off-campus students' lives. For off-campus students with meal plans, these changes have made a large impact, and may even affect how they utilize the options at the University. Because of the

reduction in seating, some students have been turned off or find it more of a struggle to dine at UK. Per our results, the outdoor seating would not go to waste, especially in nice weather it would be something that students would take advantage of. We recommend that UK consider opening outdoor dining at the locations suggested to allow students to have an outdoor area that coincides with CDC and University guidelines to eat. Conclusion In conclusion, we have found that there is a need for an outdoor dining space at the University of Kentucky Dining areas, the 90 and Champions Kitchen. We recommend that outdoor spaces that we detailed be added to campus, because they are the cheapest ways to accommodate the students. Although our backup plan would help, it is not as cost efficient or useful as the original plan. Through the changes that have been implemented during COVID-19, some students, especially those who are off campus, are having a hard time using the UK Dining areas. With the changes that we are proposing, there is an affordable, efficient, and effective option to combat this issue.