Project Proposal for UAlbany School of Public Health Graduate Summer Intern- Summer 2007 Project Title: Evaluation of Food Pantry and Soup Kitchen Customer Satisfaction Public Health Significance of Project: The Hunger Prevention and Nutrition Assistance Program (HPNAP) funds 48 direct service projects (8 of which are food banks), which in turn fund over 2500 soup kitchens, food pantries and shelters in New York State. This network of emergency food relief organizations (EFRO’s) provide 125 million meals a year to low-income individuals and families needing emergency food assistance. The number of meals provided with HPNAP funding has been increasing at an annual rate of more than 10% statewide. All of HPNAP’s services are provided through contracts that include workplan deliverables. Project Background and Goals: As the need for HPNAP assistance increases so does the need to monitor and evaluate contract performance and compliance. Contractors are required to project specific deliverables and objectives as well as describe the methods and activities that will be used to meet them. However, HPNAP does not currently have an effective method to evaluate customer satisfaction among emergency food recipients. Students Role in the Project: The student will evaluate customer satisfaction in HPNAP supported food pantries and soup kitchens: Surveying customers in various food pantries and soup kitchens across the state asking a variety of questions regarding their level of satisfaction with the foods that are provided Create a report/presentation and present findings and recommendations to HPNAP Project Location: Hunger Prevention and Nutrition Assistance Program; Division of Nutrition; Riverview Center, 150 Broadway, Fl 6 West, Albany, NY 12204-2719. Project Duration and Scheduling: The student’s schedule will be negotiated with the supervisor. Hours are flexible depending upon work schedule. It is anticipated that the project will fulfill the requirements for obtaining 3 credits.
Expected Project Outcomes and Student Deliverables: The student will be responsible for: reviewing existing Contractor satisfaction surveys and data, administering the survey created by HPNAP, creating and presenting a report of the findings and drafting recommendations for policy and procedure changes related to customer satisfaction. The expected outcome is knowledge of the level of customer satisfaction with the foods that are currently available to them in the emergency food relief network. This knowledge will be used by HPNAP when drafting to nutrition policies for their Contractors. College Course and/or Prerequisites: No specific prerequisites are required, however experience with report development, evaluation, and analysis is desired.