JUNE PDF Issue - Cal Poly Pomona Foundation, Inc.

FOUNDATION NEWS
Summer specials available at
Jamba Juice for a limited time!
page 5
June 2016
PUBLISHED BY:
Cal Poly Pomona Foundation. Inc.
Ph: 909.869.2912
Fx: 909.869.4549
WHAT YOU SPEND ON
CAMPUS … STAYS ON
CAMPUS
Surplus funds generated by all
Cal Poly Pomona Foundation
operations go back to the
University to provide financial and
facility resources to benefit
students, faculty, and staff.
Foundation Launches New
Dining Services Website
Check out the new Dining Services website!
The website, which is now mobile phone and tablet friendly, has undergone
an entire overhaul, complete with a clean look, a streamlined navigation
menu, and updated information. Other features include a slideshow on the
homepage, a consolidated restaurant section with information about each
venue, a global calendar listing special events and promotions, a link to
online ordering through GET, and much more.
Explore the new Dining Services website by visiting www.CPPDining.com.
foundation.cpp.edu
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Mark Your Calendars!
JUNE
6/1
Blood Drive at Bronco Student Center
6/10-6/12
Commencement
6/14-6/16
Staff Appreciation Week
6/19
Father’s Day
6/20
Ten-Week Summer Session Begins
6/20
First Five-Week Summer Session Begins
6/20
First Day of Summer
JULY
7/4
Independence Day (Foundation and Campus Closed)
7/27
Second Five-Week Summer Session Begins
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Advice from Employment Services
Employees often ask how they can earn more money at
work or get a promotion in Foundation. While employees
at Foundation do earn and receive promotions from time
to time, how an employee becomes qualified to earn a
promotion and then gets promoted are sometimes unclear.
What I can say generally is there is a process used and
those who receive promotions are well vetted and qualified
to move into their next role.
employees are selected for
promotion or higher pay when
compared to other employees who
may also seem deserving. While this
example might be general in nature,
it is a clear illustration of how and
why an employee might think
differently about their work habits
if they want to earn more money or
receive a promotion.
Still, I came across a useful article and parable written
by Eric Chester, which is a good example of why some
The credit goes to Eric Chester for authoring this parable,
for which he calls “The Sawmill.”
Ideas to stimulate the mind …
The Sawmill
Jake and Justin, twin brothers who were 23 years old, worked for a large sawmill not far from where they grew up.
Their father was aware that even though both sons had essentially the same job titles and duties, Justin was paid
significantly more than Jake. Curious as to why, the father sought out the owner and asked him about the variance. In
response, the owner invited this father to drop by his mill and casually observe the activities.
A few days later, the father showed up at the mill. The owner picked up the phone and called Jake into his office. He said
to him, “There’s a trucker from Portland at the gate with some logs he wants to sell us. Go find out what he’s got.”
Within fifteen minutes Jake returned and said, “I checked out the load and it looks like he’s carrying about 40 to 50 large
logs, mostly pine, and all appear to be in pretty good shape.” The owner thanked Jake and dismissed him from his office.
He then summoned Justin and made the same request. “There’s a trucker from Portland at the gate with some logs he
wants to sell us. Go find out what he’s got.”
A half hour later Justin came back and said, “I counted 38 pines; most are about 20 feet and are in really good condition.
There are also 11 aspens which are slightly shorter and all but three are in pristine condition. He wants $1,100 for the
whole load. Sam McHenry was down here twice last week looking for aspen for this large furniture project he’s working
on, so I called him and asked if he’s still in the market for aspen. He told me he’d take the eight good aspen off our hands
and offered $150 for each. If we accept his offer, we’ll make our money back plus 20% and the 38 pine will be pure profit.”
The owner told Justin to sell the aspen to McHenry, then thanked him and sent him away.
The owner then looked at the father. “If this were your mill would you pay those two employees the same amount?”
“Absolutely not,” the father said. “Though equal, it certainly wouldn’t be fair.”
4
Summer Refreshments at Jamba Juice
Jamba Juice at the BRIC has launched their summer refreshment program,
which includes three limited-time drinks—Gotta Guava, Tropical Sunburst, and
the Strawberry Juice Refresher. First, the Gotta Guava smoothie is a delicious
blend of guava juice, pineapple sherbet, strawberries, and peaches. Second,
the Tropical Sunburst smoothie includes pineapple juice, fresh orange juice,
pineapple sherbet, and pineapple. Lastly, the Strawberry Juice Refresher contains
lemon, fresh apple juice, and fresh strawberries. These drinks are available until
September 13.
As an added part of the summer launch, starting June 1, Jamba Juice will also
introduce three new protein smoothies—Cookies N’ Cream, PB & Banana, and Chocolate Protein. The Cookies
N’ Cream protein smoothie is a mix of milk, cookies, bananas, and whey protein. The PB & Banana is a unique
combination of milk, peanut butter, bananas, whey protein, and honey. The Chocolate Protein smoothie has chocolate
base, milk, bananas, and whey protein. These delightful blends are also available until September 13.
Summer Specials at Qdoba
Qdoba has spiced up their summer selections by adding their mango mojo
salsa and cilantro-lime dressing to their menu for a limited time. Discover
the sweet heat of mangos infused with the spice of crushed red chile
peppers by adding the mango mojo salsa to any of your entrées. For those
wanting a little zest, the cilantro-lime dressing is the perfect choice. Both
sauces will be available until August.
Qdoba also added the loaded tortilla soup to their menu. This soup comes
in a crunchy tortilla bowl with your choice of savory meats and all the
toppings you desire, like sour cream and guacamole.
5
Los Olivos Now Using Produce Grown on Cal Poly
Pomona Campus
Los Olivos is now serving produce that is grown right on the Cal Poly
Pomona campus by the College of Agriculture.
The initiative began when Los Olivos partnered with Cal Poly
Pomona’s John T. Lyle Center for Regenerative Studies to produce
meals for special functions with fruits and vegetables grown at the
center. From there, the idea of using produce grown on campus
continued to branch out, which led Los Olivos to also partner with the
College of Agriculture and Cal Poly Pomona’s Food Justice Club and
Green Team.
Arnold Zavalza, executive chef at Los Olivos,
picks artichokes at Spadra Ranch.
“It was through the clubs that I became aware of how much potential
Cal Poly Pomona had to grow produce at almost a commercial scale,”
says Arnold Zavalza, executive chef at Los Olivos.
Cal Poly Pomona has joined the Real Food Challenge campaign, the largest national student organization working for
a more just and sustainable food system. The nationwide campaign mission statement is to incorporate 20% of “real
food” (local/community-based, fair, ecologically sound and humane food sources) by 2020. Cal Poly Pomona has signed
the campus commitment to meet these requirements and currently has two students analyzing food purchase data to
define if it qualifies as real food grown within a 150-mile zone.
“By purchasing from the College of Agriculture, we are filling the local and community-based criteria,” says Arnold.
The fruits and vegetables that Los Olivos offers depends on the season. Los Olivos is currently obtaining a wide variety
of produce grown by the College of Agriculture, including broccoli, oranges, tangelos, carrots, grapefruits, green onions,
cauliflower, Brussels sprouts, cabbage, and squash. The produce is delivered to Los Olivos about once or twice a week
and is used throughout the numerous stations as a single ingredient or as part of a main meal.
“Using fruits and vegetables grown at Cal Poly Pomona is extremely important,” expresses Arnold. “It’s not only
important to utilize local- and student-grown produce but to utilize campus grounds as a food resource and to minimize
our carbon foot print.”
Arnold plans to continue using Cal Poly Pomona-grown produce and hopes to expand collaboration to an even larger
scale.
For Los Olivos dining hours and weekly menu, visit www.CPPDining.com.
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7
Western States Corrosion Seminar and Cal Poly
Pomona: Over 40 Years of Partnership
Cal Poly Pomona and the Western States Corrosion Seminar
(WSCS), a nonprofit educational program for corrosion
control, have a long-standing history. The WSCS has been
held at Cal Poly Pomona’s Kellogg West Conference Center
& Hotel for over forty years, donates to Cal Poly Pomona
students, and out of the twelve WSCS committee members
(who are all volunteers), five are Cal Poly Pomona alumni.
The WSCS, which attracts up to 200 attendees a year,
includes instructors who are some of the foremost experts
in the field of corrosion control and consists of three levels
of instruction—fundamentals, intermediate, and advanced.
It is an opportunity to network with professionals, develop
contacts, meet with exhibitors and vendors, and exchange
ideas and experiences with counterparts in the world of
corrosion.
“This year we are celebrating our 50th annual seminar—our
golden anniversary,” expresses Sylvia Hall, WSCS registration
chair and treasurer, and Cal Poly Pomona alumna. “We are
excited to be doing it at Kellogg West.”
When the seminar first began, California State Polytechnic
College, Voorhis Unit, in San Dimas was the chosen location
for the first five years. In 1972, the WSCS moved to the new
Center for Continuing Education in Pomona, which is now
Kellogg West Conference Center & Hotel, and has been held
there ever since. This year’s WSCS took place May 3 through
May 5.
“As an educational seminar, WSCS wishes to be associated
with an educational institution,” says Hall. “Kellogg West
provides an awesome environment for learning, delightful
staff, delicious breakfast, lunch, social hour, and dinner for
our attendees who stay at the adjacent hotel on campus
and those who drive in daily. They are willing to work within
our constraints as a nonprofit association dedicated to
educational goals.”
In addition, for the last several years, WSCS has provided
significant annual donations to the Cal Poly Pomona
8
Justin Tabay Cortez, recipient of the Dr. Earl Pye Memorial Endowed
Scholarship, is awarded by Dr. J. Ernest Simpson of the Chemistry and
Biochemistry Department.
Foundation to be used by the Chemical and Materials
Engineering Department for corrosion-related projects. Dr.
V. Ravi, the department chairman, is a corrosion professional
and was a keynote speaker at this year’s WSCS. He uses the
donation to help his students conduct corrosion research
projects in which the results are submitted to the annual
NACE International conference. (WSCS is part of NACE
International, the corrosion society.) WSCS helped about 20
students conduct research for student posters and papers,
and go to the annual NACE conference in Vancouver, Canada
in March 2016.
The WSCS also contributes to the Dr. Earl Pye Memorial
Endowed Scholarship, which is awarded by the Department
of Chemistry and Biochemistry. The scholarship is given to a
Cal Poly Pomona freshman who is majoring in chemistry and
has a GPA of 3.5 or higher. Applicants are required to submit
a statement about why chemistry as a major is the best fit
for their future education and career plans, an unofficial
transcript, and a letter of recommendation from a chemistry
lecture or lab instructor.
The scholarship was made in honor of Dr. Pye, who taught
chemistry at Cal Poly Pomona for over 25 years, specializing
in physical and corrosion chemistry. He was also one of
the founding members of the WSCS, served on the WSCS
committee until 1992, and then presented the annual
keynote speech at each WSCS until his death in 2007.
Sylvia Hall also had a personal connection with Dr. Pye;
while getting her master’s degree in chemistry at Cal
Poly Pomona, she took a corrosion course with Dr. Pye in
spring 1976.
“He told the class to go to a corrosion seminar that was
going on at Kellogg West during the week—yes, it was
WSCS,” explains Hall. “From our classroom in Building 3,
we could look out the window and see Kellogg West. I
went up to listen to Dr. Pye give a talk. I was not thinking
of corrosion as a profession at that point. A year later,
and after several additional electrochemistry courses
from Dr. Pye, I started my thesis on corrosion inhibitors.
It is now 40 years later, and I have had a successful career
as a corrosion engineer thanks in part to Western States
Corrosion Seminar, Dr. Earl Pye, and Cal Poly Pomona.”
The WSCS has been providing $500 to the Dr. Pye
Memorial Endowed Scholarship since its inception in
2008. This year’s recipient was Justin Tabay Cortez. Justin
was awarded on the last day of the annual seminar by
Dr. J. Ernest Simpson of the Chemistry and Biochemistry
Department.
“WSCS believes in education,” says Hall, “and
remembering those who helped educate those who wish
to learn.”
Below: Sylvia Hall, WSCS registration chair and treasurer, and the rest of the WSCS team
9
KELLOGG WEST EMPLOYEE OF THE MONTH – APRIL 2016
Nathaniel “Bubba” Eaves
Nathaniel “Bubba” Eaves has been a Kellogg West
employee since May 22, 2012. He is one of those
staff members who always demonstrates a good
attitude, has a good sense of humor, and is well
liked through the operation.
Nathaniel is supportive of any operational
changes to Kellogg West. He is a versatile staff
member as he has the ability to perform several
duties, such as catering driver, event supervisor,
event set up, coffee break set up/deliverer, and
bartender when needed.
His attendance is excellent and he is consistently
professional and friendly to our guests and
coworkers alike. Nathaniel is self-motivated and is
always willing to assist the culinary and facilities
operations at any given time.
It is a joy for the Kellogg West operation to award
Nathaniel as the April 2016 employee of the
month.
Sincerely,
Oscar Villanueva
Kellogg West
Senior Food and Beverage Manager
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Oscar Villanueva and Nathaniel “Bubba” Eaves
Foundation Turns Donation into Lemon-AID
Foundation Board Member and Greek Life Council President Jared Tolbert asked the Foundation to sweeten the deal
to encourage participants to attend a new event, Lemon-AID.
Jared wrote:
Lemon-AID is meant to push boundaries and break down some barriers that prevent students from
communicating with each other in private spaces about cultural differences. This program is meant to
foster Allyship between communities, recognize various Identities that people hold close to their hearts,
and appreciate the Diversity that we have here at Cal Poly Pomona. We hope that this program will leave
participants with a slightly sour, then sweet taste in their mouth that they will love enough to share with their
community of friends. We believe that opening this forum for discussion will help bring together communities
that have for too long seen each other as black and white, and recognize that in the end, we are all people
with different ideals. We hope that we can get as much support as possible for this program so that we can
be successful in achieving our goals. Due to this being a first time event, we are severely limited with the
budget we are able to allocate to this program. We will have some funding from Greek Council, and we will
also be reaching out to the cultural centers to support this program. We appreciate any donations that can
be offered. Currently, we have budgeted to provide lemonade to participants, but are seeking snacks to help
supplement the activities.
When the Foundation agreed to provide a Qdoba taco bar, it was announced on the event’s Facebook page and the
attendance via Eventbrite tickets shot up; the evening was a smashing success.
Foundation Sponsors Principal Investigator
Event
On May 5, 2016, the Office of Research and Sponsored Programs held the tenth annual
Principal Investigator (PI) and Co-Principal Investigator (Co-PI) Reception honoring principal
and co-principal investigators who submitted proposals for external grant/contract funding
in the 2015-2016 fiscal year. The efforts of the PIs and Co-PIs are instrumental in developing
research and creative activities, establishing collaborative ventures with the community,
building and enhancing educational programs, and providing professional services, all
of which benefit our students and faculty as well as the social and economic vitality of
the surrounding region. The event is sponsored by the Cal Poly Pomona Foundation and
includes about one hundred faculty and staff honorees from colleges, departments, and
divisions from across campus.
11
Kellogg West Wins at Tasting and Auction
The Foundation sponsored Cal Poly Pomona’s ninth
annual Southern California Tasting and Auction, which
took place on Sunday, May 1 near the Rose Garden and
Aratani Japanese Garden. The Foundation’s Poly Trolley
food truck, Kellogg West, and Innovation Brew Works
joined the event.
Every year, guests can participate in the People’s Choice
of Poly Taste Awards, which is described as “a fun and
friendly competition for event guests to sample tastings
from participating partners and choose their favorite.”
The categories for the People’s Choice Awards include
best appetizer, best entrée, best dessert, best specialty,
best brew, best vino, best spirit, and best overall.
Kellogg West won second place for best entrée and
second place for best overall. Kellogg West served a
unique Thai pumpkin seafood bisque as well as seared
scallop with capellini pasta with fresh garlic, pancetta
bacon, fresh herbs, and white wine truffle sauce.
Congratulations, Kellogg West!
For a complete list of the 2016 People’s Choice of Poly
Taste Awards, visit http://tasting.cpp.edu/winners/
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Foundation Participates in the 2016 HealthFEST
On Thursday, May 5, the Foundation participated in the spring 2016
HealthFEST, an annual event hosted by Student Health and Counseling
Services that highlights and encourages healthy living.
Amanda Therrien, Foundation marketing assistant, and Lily Ly, Foundation
marketing coordinator, managed the Foundation booth at the event. They
handed out brochures featuring the nutritional options on campus and had
guests spin a wheel for various prizes. Participants had the chance to win
coupons to on-campus dining venues, hand sanitizers, sunglasses, and more.
For dining hours or for more information about Dining Services, visit
www.CPPDining.com.
Cinco de Mayo at Los Olivos
The Cinco de Mayo luncheon at Los Olivos was a fun fiesta filled
with an array of food and entertainment. The menu was filled with
delectable cuisines, including enchiladas, taquitos, carnitas, ceviche,
and much more. Churros, sweet corn fritters, and tres leches cake
were available for dessert. A free photo booth and music added to
the overall ambiance.
To view all the photo booth pictures taken at the event, visit
www.facebook.com/broncochannel.
The Los Olivos team squeeze in for a picture at
the Cinco de Mayo photo booth.
13
Successful Fire Drill Completed at CTTI in
Innovation Village
On May 20 at approximately 1:40 p.m., a fire drill was held
at CTTi in Innovation Village. All occupants evacuated to
the safe staging area at the far end of the parking lot.
All four goals set by Emergency Services Coordinator Debbi
McFall were met:
• Timely evacuation
• Accounting for all occupants in a timely and
orderly manner
• Ensuring all occupants know the plan and safe
staging area
• Successfully utilizing the incident command system
Everyone was able to participate and return to normal activities within ten minutes. In the process we discovered some
areas where the alarm system needed attention, and have immediately addressed those areas of concern with the
alarm company.
All customers who were in Innovation Brew Works at the time were very cooperative and followed directions given
by Koby Harris, brewing manager, and Rosa Morales-Jimenez, Pony Express manager. A big thanks goes to the staff for
dealing with the public who were inconvenienced by the drill.
A special thanks also goes to Building Marshal Laura Martinez, the floor captains, and especially Debbi McFall, who
worked with the Foundation real estate department to make this drill happen before her retirement in June.
14
Bronco Bookstore at 2016 Commencement
The Bronco Bookstore will once again be a participant in the 2016 Commencement ceremonies
with two locations—one in Campus Center Marketplace and a merchandise tent outside on
Olive Lane. This year, the outside tent will be 10 ft. by 40 ft., which is the largest to date. Both
locations will offer great Cal Poly Pomona merchandise to guests and families of the graduates.
The bookstore will have the usual popular offerings of commencement/graduation-related
merchandise, which includes Grad Plush, Alumni Gear, Family Gear, and much more.
The Bronco Bookstore would like to congratulate the Class of 2016 for this terrific achievement. We look forward to
seeing you at commencement!
Fall Faculty Adoptions
Fall quarter textbook adoptions were due on May 9, and the bookstore has already received 65% of the total textbook
orders needed. This ensures that more students will be able to sell their books at the upcoming buyback, which in turn
helps the bookstore to offer more affordable used books and better accessibility.
Special shout out to the following textbook coordinators that currently have 90% or more of their department’s book
orders in:
AG – Marybelle Foster
ACC – Lucy Breza
ART – Pat Martinez
AVS – Sarah de la Parra
CE – Angie Hicks
CHM – Sandra Gutierrez Magallanez
CIS – Kathlee Von Velasco
CS – Annie Montes
TH – Marie Maslowski
TOM – Xiomara Tapia
ECE – Zekeriya Aliyazicioglu
ETT – Paula Grott
FRL – Ana Austin
GSC – Monica Baez
IGE – Sheena Huang
MAT – Yen Phun
MFE – Kimberly Davis
KIN – Nancy Connard
ME – Lita Patel
PLT – Tami Harshberger
RS – Karen Mitchell
URP – Laura Fujimoto Hernandez
Thank you department coordinators for all your efforts!
15
Shopping Spree Presented by Bronco Channel
Last month, Cal Poly Pomona students had the chance to win a
BroncoGear shopping spree or a bronco gift card. All they had to do
was enter the sweepstakes on the Bronco Channel Facebook page.
Winners were picked at random.
Desiree Gomez was the first place winner; she had 30 seconds to
grab as many BroncoGear items as possible in the Bronco Bookstore
and had a $300 limit. She sprinted through the store and grabbed
various items, including sweatshirts, t-shirts, and decals.
The second place winner, James Quinn, won a $100 bronco gift card
while the third place winner, Jocelyn Tuomala, won a $50 bronco gift
card.
First place winner, Desiree Gomez, sprinted through the
bookstore and grabbed a variety of merchandise.
Due to the sweepstakes, the Bronco Channel Facebook page gained 235 new “likes.”
Third place winner, Jocelyn Tuomala,
won a $50 bronco gift card.
16
First place winner, Desiree Gomez, won
the BroncoGear shopping spree.
Second place winner, James Quinn, won
a $100 bronco gift card.
Notes of Gratitude
From University Library
Dear Anne,
On behalf of the dean of the library and the committee for the National Library Week, I
would like to express our appreciation to you and the Cal Poly Foundation for giving us
twenty $10 bronco bucks towards the National Library Week.
As a result of the Foundation’s generous donation, we were able to give out at least two
$10 bronco bucks in eight of our events during the week-long celebrations.
Once again, thank you so much for your contribution to the success of our events.
Olufunke Oluyemi
PIHRA
Hi Ms. McLoughlin,
I want to thank you and the Cal Poly Pomona Foundation for your donation
to our event. Cal Poly Pomona PIHRA greatly appreciates your donation.
Thank you.
Best Regards,
Alyssa Hall
SHRM Case Competition Chairperson | Professionals In Human Resources Association
Evening with Industry is an annual event that Cal Poly Pomona Professionals in Human Resources Association (PIHRA)
holds every year for members and other business students to network with business professionals. Students who
attended the event had the opportunity to dine with professionals, sit in and listen to the HR panelist and ask them
any questions about the business world. At the end of the event, PIHRA gave the panelist thank-you presents as well as
raffled some prizes that were donated to the event.
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Martha DeAlba
Employee Profile
Job title: The DEN Franchise General Manager
Length of employment: 10 Years
I have a talent for… cooking and organizing. I can’t cut or color hair, but I can style it.
No one would ever guess … I come from a family of eight siblings.
What’s your biggest accomplishment? Becoming a mommy to two beautiful children. Also being the only one out
of eight to get an AOS degree in culinary arts.
What’s your biggest challenge? Keeping my house clean. I have two little ones that dirty the house as I clean ... lol
What’s your favorite movie? Boondock Saints, Teenage Mutant Ninja Turtles (old and new one), Batman (1989),
and The Dark Knight.
What’s your favorite song? “Just Be Held” by Casting Crowns
What are your hobbies? I love to play any sports—softball, American football, and basketball; I can throw and catch
pretty well. Oh yeah, and I love to bake—wish I had more time.
If you could have one superpower, what would it be and why? I would love to transport, so I don’t ever say “I wish
I was there.” Because I could just say “go home” and I can be there in half a second!
What’s on your bucket list? To have my own taco truck with all the fixin’s!—shiny paint, nice wheels, and chrome in
detailed areas.
If you could meet any public figure, living or departed, who would it be and why? God, to thank him for all the
blessings I have received.
What was your favorite childhood TV show? The Looney Tunes, Pinky and the Brain, Saved by the Bell, and Small
Wonder
If you could travel anywhere in the world, where would you go and why? Mexico to visit my grandma.
18
19
Unaudited Financial Statement Highlights: April 2016
EXECUTIVE SUMMARY
The purpose of this article is to provide information related to the unaudited financial performance of the Foundation for
the month of April 2016. The Foundation generated a monthly surplus greater than budgeted mainly due to unrealized/
realized gains from endowment and general investments and operations of Foundation Programs, Dining Services, Continuing
Education and Real Estate Development.
ENTERPRISES
Summary – For the month
ended, the Enterprise operations
generated a surplus greater
than budgeted mainly due to
Dining, Housing and Kellogg West
operations outperforming.
Bronco Bookstore – Revenues
are 66% or $575,699 short of
budget as spring rush was held in
March and budgeted in April. Gift
revenues were over budget due to
strong grad fair package sales and
exceeded prior year. Cost of goods
is 65% versus 66%; payroll and
expenditures are 19% versus 16%
of revenues. It appears we will
exceed our year-end forecasted
net surplus of $279,000. We
appreciate the university’s
support and the president’s
request that what you spend on
campus, stays on campus.
Dining Services – Revenues are
96.5% or $80,176 short of budget.
These revenues consist of 65%
from retail and 35% from board
operations; cost of goods sold
is 31% versus 36% of budget,
salaries and expenditures are 51%
versus 51% budgeted. It appears
we will meet or exceed our yearend forecasted net surplus of
$600,000. Retail revenues exceed
budget by 7% or $97,769; cost
of goods is 32% versus 38% of
budget, salaries are 24% versus
29% of budget and expenditures
are 21% versus 22% of budget,
20
Monthly
Budget
Monthly
Actual
Monthly
Variance
YTD
Budget
YTD
Actual
Enterprise Activities
Bookstore
Dining Services
Kellogg West Conf. & Hotel
University Village Housing
Subtotal:
291,122
292,060
12,268
521,620
1,117,070
168,286
398,170
23,614
560,166
1,150,236
(122,836)
106,110
11,346
38,546
33,166
420,293
859,961
436
1,253,345
2,534,035
541,164
551,004
57,889
1,827,840
2,977,897
General Activities
Foundation Administration
Real Estate Development
General Investments
Building Rental
Subtotal:
205,547
(22,638)
(13,341)
7,169
176,737
197,864
49,874
261,308
11,676
520,722
(7,683)
72,512
274,649
4,507
343,985
(781,866)
(30,616)
914,193
64,495
166,206
(236,646)
215,664
(824,980)
100,893
(745,069)
Designated Funds
(102,463)
(161,843)
(59,380)
(1,005,425)
(771,480)
Other Activities
Research Office
Agriculture
Continuing Education
Fdtn Programs-Unrestricted
Subtotal:
3,750
(30,425)
(53,720)
1
(80,394)
2,198
32,727
30,909
9,082
74,916
(1,552)
63,152
84,629
9,081
155,310
37,954
127,252
516,100
10
681,316
40,960
243,485
913,223
134,545
1,332,213
1,110,950
1,584,031
473,081
2,376,132
2,793,561
168,632
302,236
333,545
982,050
164,913
679,814
2,080,188
2,998,420
578,900
(5,604,481)
0
(9,511)
(9,511)
0
(315,014)
470,868
1,306,084
835,216
5,078,608
(5,340,595)
1,581,818
2,890,115
1,308,297
7,454,740
(2,547,034)
Net Surplus/(Deficit)
Unrestricted:
Fdtn Programs-Restricted
Endowment ProgramsRestricted
Assets Transferred to
University
Net Surplus/(Deficit)
Restricted
Net Surplus/(Deficit)
Grand Total:
generating a surplus of $330,530 versus a budgeted surplus
of $152,333. Board operation revenues are 81% or $177,944
short of budget; costs of goods are 30% versus 34% of budget,
salaries are 26% versus 23% of budget and expenditures are
34% versus 28% of budget generating a surplus of $69,796
versus a budgeted surplus of $141,802.
Kellogg West Catering/Dining – Revenues exceed budget by
85% or $143,699, cost of goods is 22% versus 28%, salaries
are 32% versus 49% and expenditures are 16% versus 23% of
revenues generating a surplus of $89,629 versus a deficit of
$1,616 budgeted. It appears we will meet or exceed our yearend forecasted net surplus of $204,000.
Kellogg West Conference Center & Hotel – Revenues are
93% or $10,713 short of budget but greater than prior year,
salaries are 40% versus 34% and expenditures are 43% versus
58% of revenues generating a surplus of $23,625 vs $12,268
budgeted. It appears we will meet or exceed our year-end
forecasted net surplus of $8,700.
University Village – Revenues are 96% or $46,378 short of
budget and occupancy is at 95.25%, salaries and expenditures
are 53% versus 58% of budget generating a surplus greater
than budgeted. It appears we will meet or exceed our yearend forecasted net surplus of $1,887,000.
GENERAL ACTIVITIES
General Activities reported a surplus greater than budgeted
mainly due to unrealized gains in the General Investment
Portfolio and Real Estate activities with Innovation Village.
There is no way of knowing how the general/investments
will end this year though we have forecasted a deficit of
$1,213,000 which is included in the forecasted year-end
General Activities net deficit of $804,400.
DESIGNATED EXPENSES
Designated Gifts generated a deficit greater than budgeted
due to athletic scholarships awarded. It appears we will meet
our year-end forecasted net deficit of $1,307,000.
OTHER ACTIVITIES
(presented year-to-date actual versus budget)
Sponsored Research has generated a year to date surplus
greater than budget due to year to date indirect revenues
exceeding budget by 6.64% or $66,139 and direct grant
expenditures less than budget by 3.51% or $347,517
generating an effective rate of 11.11% versus the budgeted
rate of 11.5%. It appears we will meet or exceed our year-end
forecasted net surplus of $45,000.
Agriculture-Aid-to-Instruction yearto-date revenues exceed budget
by 1.6% or $49,689 and exceed
prior year revenues by 18% or
$467,840, costs of goods are 21%
versus 17% of budget and payroll
and expenditures are 71% versus
79% of budget generating a year to
date surplus in excess of budgeted
surplus due to Pine Tree Ranch, Farm
Store, Ornamental Horticulture,
Pumpkin Festival, Wasmansdorff
House at Pine Tree Ranch and AGRIscapes offset by Beef
and Sheep Activities, Vet Clinic, Agronomy Farm and Arabian
Horse Center. It appears we will meet or exceed our year-end
forecasted net surplus of $287,000.
Continuing Education year-to-date revenues are 95% or
$255,974 short of budget mainly due to CPELI Camps and
Standard revenues; payroll and expenditures are 82% versus
90% of budget mainly due to savings in salaries and benefits,
advertising, rent/commissions, services, supplies, travel, bank
fees, generating a year to date surplus greater than budgeted.
It appears we will meet or exceed our year-end forecasted net
surplus of $407,600.
Foundation Programs–Unrestricted includes the activities
that are not third party donor imposed stipulations. Year-todate revenues exceed budget by 13% or $63,672 in spite of
prior fiscal year indirect cost recoveries allocation between
unrestricted and restricted programs; expenditures (excluding
Transfers to the University # 7344) are 85% or $71,046 short
of budget generating a year to date surplus versus a zero
budget. It appears we will meet or exceed our year-end
forecasted net surplus of $0 or breakeven.
Endowment/Investment – unrealized/realized investment
losses are $4.2 million, donations are 67% or $282,600 below
budget; expenditures are 87% or $285,945 short of budget.
There is no way of knowing how the endowment/investments
will end this year though we have forecasted a deficit of
$5,465,900.
Foundation Programs–Restricted – revenues exceed budget
by 16% or $1,221,776, expenditures exceed budget by 51%
or $2,721,009. It appears we will not meet our year-end
forecasted net surplus of $2,477,973.
If you have any question or need additional information,
please contact David Prenovost at [email protected] or
call (909) 869-2948.
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1966 - 2016
We Are Fifty. We Are Golden.
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