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UNIVERSITY UNIONS ANNUALREPORT|11

12U N IVERSITY OF MICH IGAN, AN N ARBOR

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Partnering to Enhance Students’ Lives

Partnering for Sustainability

Facility Reports >

Pierpont Commons

Michigan League

Michigan Union

Unit Reports >

Center for Campus Involvement

Food Service

Event Services

Marketing & Graphics/Social Media

Campus Information Center

Maintenance

Student Employee Award Winners

Self-Operated Services & Business Partners

Staff

MISSION At the heart of campus, we foster an inclusive community providing iconic gathering spaces, engaging programs and needed services that enrich students’ lives.

Division of Student Affairs

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Dear Friends & Colleagues:

Many would agree I think that

success is more easily achieved

through teamwork and developing

partnerships rather than an approach

to go it alone. The synergy that occurs

creates enthusiasm, better ideas, and

often a better end product. In addition,

resources can be effectively managed

for strategic purposes, instead of

competing at cross purposes.

An example I can provide of a group

that travels the continuum from self to

partnering and working as a team is

my son’s eight year old soccer team

that I coach. Eight year olds are primar-

ily ‘all about me’ but they are starting

to get the concept of working as a

team. At the start of the season I call

their play Amoeba Ball – they travel in a

pack, sort of a blob with the soccer ball

somewhere in the middle. When the

ball pops out, the blob follows until one

kid is able to break free and kick the ball

in the goal. The great challenge as

coach is to help them get over their

natural instinct to chase the ball, and

instead to stay in position and pass,

and to use their individual skills as part

of a larger team. It is almost like magic

when they turn the corner – we’re

spreading out while the other team

is bunching, we’re passing to each

other and gaining more opportunities

for goals, and we’re more excited to be

playing together rather than alone.

University Unions is proud of our team

successes, some of which are shared in

this annual report. In addition though,

we are just as proud of the successes

achieved through partnership with

others. This year’s annual report high-

lights some of those partnerships that

achieved collective success in enhanc-

ing the collegiate experience of our

students. For example, the Go North

Initiative included partners across

campus interested in creating stronger

connections and student involvement

> From the Director

for students on North Campus.

Our Food Team worked with Central

Student Government, campus partners,

and local farmers to host a Farmers’

Market. Finally, University Unions Arts

& Programs combined with Student

Activities & Leadership to create a new

organization – the Center for Campus

Involvement, an office focused on

providing student organization

resources, campus programs, and

student involvement opportunities.

I hope you find this year’s annual

report interesting and informative.

In addition to sharing some collabora-

tive successes, we have provided an

overview of changes and developments

in University Unions. As usual, your

comments and suggestions are always

welcome, so do feel free to send me an

electronic message to the email

address below.

Sincerely,

John Taylor, Ed.D.

Director of University Unions

uunions@umich.edu

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PARTNERINGTO ENHANCE STUDENTS’ LIVES

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We have all seen the results of great partnerships in history. One only

needs to think of Lennon & McCartney, Google founders Larry Page and

Sergey Brin, Ben (Cohen) and Jerry (Greenfeld), William Proctor and

James Gamble, among many others whose collaborations created

history-making results.

This past year, University Unions was involved in many partnerships that

have made or will be making a marked impact on students’ experiences

while on campus. While examples will be found all through this report,

several significant areas of collaboration were:

U N IVERSITY U N IONS ARTS AN D PROGRAMS + STU DENT ACTIVITI ES AN D LEADERSH I P = CENTER FOR CAMPUS I NVOLVEMENT

> University Unions Arts & Programs and Student Activities & Leader-

ship, two units within the Division of

Student Affairs, combined to form one

new, more streamlined office called the

Center for Campus Involvement CCI).

By uniting the two organizations, there

will be improved technology, collabo-

ration and training; and a continued

commitment to inclusivity and creativ-

ity – all in one central location. Through

campus involvement, the mission of CCI

is to create meaningful experiences, a

vibrant community, and lifelong memo-

ries for University of Michigan students.

PARTNERINGTO ENHANCE STUDENTS’ LIVES GO NORTH I N ITIATIVE

> What began as a small committee

concerned with improving the vibrancy

of North Campus blossomed into a

very impactful collaboration this past

year involving University Unions,

the Division of Student Affairs, and

academic units across the University.

The goal of the Go North initiative is to

foster stronger unity between cam-

puses and encourage increased student

involvement on North Campus. The

program planned several major events

each semester aimed at gaining

student interest and strengthening

appreciation for North Campus. A hot

air balloon was brought to campus

in the fall allowing several hundred

students to get a bird’s eye view of the

campus. “Winter Blast” took place in

the winter which included a skating

rink and national ice carving competi-

tion. Other events included UMix Rock

the Night late night activities, a photo

competition, away game tailgates,

bonus bus challenges, Pi Day and

Family Night.

MFARMERS’ MARKET

> Central Student Government

(formerly Michigan Student Assembly)

and University Unions hosted the first-

ever MFarmers’ Market in the fall that

was held in the courtyard patio of the

Michigan Union. Students, faculty, and

visitors came together to learn about

and enjoy the fresh, local, and sustain-

able products available to them on cam-

pus. Additional support was provided

by MHealthy, University Housing, the

Center for Campus Involvement,

University Health Services, the Graham

Sustainability Institute, University

Catering, the Student Sustainability

Initiative, and UU food retail venues.

See more info on page 16.

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PARTNERING FOR SUSTAINABILITY

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H IGH LIGHTS> The Unions, along with representa-

tives from University Hospitals, Procure-

ment, University Housing and OSEH,

make up the U-M Food Team that

has been charged with determining

sustainable food purchasing guidelines.

With input from the Graham Sustain-

ability Institute and the Office of Cam-

pus Sustainability, the guidelines were

developed to better define sustainable

food purchasing practices, increase

food choices on campus and educate

the campus about these choices. The

University’s goal is to increase local

purchasing (within 250 miles) to 20%

by the year 2025. To that end, the

Unions have significantly increased the

amount of locally sourced items for

its restaurants, cafes and convenience

stores. As a result, there are many more

menu items and grab ‘n go selections

that feature fresh ingredients. Univer-

sity Unions is also consolidating deliver-

ies from local vendors to reduce the

amount of vehicle trips.

With its mission centered around enriching students’ lives on campus,

University Unions is dedicated to contributing to President Mary Sue

Coleman’s sustainability goals of making the campus — and the world —

a better place for future generations, and keeping students informed and

active in the process. There are many ways that University Unions has

been working to support and encourage environmental sustainability.

These efforts involve all departments and facilities within the Unions,

as well as partnerships with many organizations across campus.

> University Unions Food Service meets

regularly with a student food advisory

team that offers suggestions and im-

portant feedback on food choices at the

Unions. Feedback from the committee

has led to a significant increase in veg-

an, vegetarian, organic and MHealthy

options available on campus.

> Other student groups, such as the

Environment 391 class, have been

instrumental in offering ideas on how

to make the Unions more sustainable

through single stream recycling and

staff/visitor sustainable education.

With a grant from the Student Sustain-

ability Initiative, a water refill station

was piloted on the 4th floor of the

Union where over 60 student organiza-

tions are located. It was well-received

and the Unions are joining the move-

ment across campus to install water

refill stations in place of traditional

drinking fountains.

> The Michigan Unions was the

location for the DSA Sustainability

Fair in June which included tiny talks

and a Swap ‘n Shop centered around

environmental practices. Events such

as this are used to educate staff on

how to reduce energy and waste in

their own areas.

U N IVERSITY U N IONS RECYCLI NG GU I DE

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PIERPONT COMMONS

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Pierpont Commons serves as the student union for North Campus. Its

location adjacent to the University bus system’s North Campus drop off,

proximity to several major schools and colleges, libraries, residence halls

and apartments, brings over 7,500 students, staff and faculty regularly

through its doors. Pierpont features many eateries, retail services, study

and lounge areas, meeting and gathering spaces, as well as a wide variety

of events and programs. It’s a dynamic place that is continually adjusting to

meet the needs of the North Campus community.

H IGH LIGHTSGO NORTH I N ITIATIVE

> Partnerships with various University

Unions units including the Center for

Campus Involvement, Event Services

and Food Service, DSA units including

Housing, Rec Sports and Counseling

and Psychological Services, as well

as the Duderstadt Center, College

of Engineering and School of Music,

Theatre and Dance brought a number

of programs to North Campus: Tail-

gates, Blockbuster Movie Nights, Hot

Air Balloon Festival, Haunted Bell Tower,

UMix Late Night, CAPS Do Something

Workshops and Play Day, Family Night,

Winter Blast, March Madness Viewing

parties and Springfest.

NORTH CAMPUS FACEBOOK PAGE

> Pierpont Commons administra-

tion personnel collaborated with the

University Unions Social Media Team

to identify best strategies to connect to

and roll out information from Pierpont

Commons business partners and ten-

ants, and the North Campus commu-

nity. A team of students, called “North

Campus Navigators,” was recruited and

positioned to help communicate the

latest happenings.

STU DENT ORGAN IZATION ACCOU NT SERVICES (SOAS)

> An express deposit system was set up

in Pierpont that allows student orga-

nizations to transact business without

having to travel to Central Campus.

TH E PI ERPONT COMMONS BOARD OF REPRESENTATIVES

> For the 2011-2012 academic year,

the Board made improvements in its

student recruitment process by reach-

ing out to specific areas to help round

out the representation and fill vacan-

cies. Units such as the U-M Engineering

Council and Housing (Bursley and Baits

residence halls) were targeted.

> The student Vice-Chair took on a

more major role on the committee by

planning and chairing each meeting

and also representing the Board in the

University Unions Bookstore request for

information (RFI) process.

GO NORTH

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MICHIGANLEAGUE

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With well-appointed meeting rooms, a grand ballroom and a

charming courtyard garden, the Michigan League is a popular choice

for the campus community to hold meetings and special events.

The League also offers a variety of services and resources to support

students, faculty, staff and campus visitors including several

restaurants, a hotel, a convenience store, ATMs, wireless connections,

computer stations and comfortable lounge space.

H IGH LIGHTS I N N AT TH E LEAGU E

> The Inn at the League set several new

records in occupancy and revenue.

The occupancy rate for the year was

74.1%, a 5.7% increase over last year.

Annual revenue increased 7.4% from

the previous year, and the number of

guest nights increased 6.8%. In addition

to increased utilization, customer satis-

faction survey results showed increases

in the quality of guest experiences

concerning courtesy and friendliness

of housekeeping staff with ratings of

3.9 out of 4.0.

ALUMNAE GRANT

> The Michigan League was awarded

the 2013-14 Alumnae Council Birthday

Greeting Grant to assist in funding the

renovation of the Henderson Room. Prep-

aration for the grant proposal was a joint

effort between the Michigan League

Board of Governors, the Friends of the

Michigan League, and Michigan League

administrative personnel.

FACI LITY IMPROVEMENTS

> The Sea Nymph fountain (Clivia

Calder artist, 1938), located in the

Eula D. Marcks courtyard garden,

was fully restored.

> Custodial Services adopted the use

of Liquid Ozone and a Kiavac machine

for floor cleaning. These changes result

in a chemical-free, no-touch cleaning

method which is less expensive, safer

for employees and guests, and

better for the environment.

SUSTAI NABI LITY EFFORTS

> A Post-Consumer Composting

project was completed by a section of

the Environment 391 class in collabora-

tion with the Office of Waste Reduction

and Recycling in winter, 2012. The proj-

ect’s purpose was to explore the feasi-

bility and challenges of implementing a

post-consumer composting trial in the

Michigan League. Implementation of

the trial is targeted to take place

in fall, 2012.

TECH NOLOGICAL IMPROVEMENTS

> To better meet hotel guest needs,

a clock radio incorporating a charging

station for iPads, iPods and iPhones,

as well as a USB charging port for other

technology tools, was put into all

hotel rooms.

> The League, as well as the Union and

Pierpont, incorporated the University’s

MWireless system to better meet the

needs of all non-University guests

utilizing the building facilities.

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MICHIGANUNION

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A hub of activity in the heart of campus, rich in history, the Michigan Union

continually serves as the main gathering place at U-M. It houses a wide

array of restaurants, retail operations, student support services, and study

spaces, and is also the setting for a multitude of events and programs.

H IGH LIGHTSSPECTRUM CENTER AN N IVERSARY

> The Michigan Union was host to the

Spectrum Center’s 40th Anniversary of

serving U-M’s LGBT and ally-identified

communities. A variety of events took

place to mark the milestone, including

workshops, a gala celebration, reunion

tailgate, and special film viewing.

TICKET SALES FOR PRESI DENT OBAMA

> The Michigan Union Ticket Office

served as the main distribution point

for tickets to President Obama’s speech

about college education that took place

in January at the Al Glick Fieldhouse.

Through detailed planning and collabo-

ration with University Unions facilities,

administration and business office

personnel, U-M Public Affairs staff and

White House staff, approximately 4,000

tickets were efficiently distributed in

just several hours.

SI NGLE STREAM RECYCLI NG

>Through the assistance of several

students from the Environment 391

class, signage was designed and

produced to help guide building visitors

with what can be recycled and what

cannot as the building adapted to

single stream recycling.

MICH IGAN U N ION BOARD OF REPRESENTATIVES (MU BR)

> The Chair collaborated with other

students to develop Building a Better

Michigan, a student life coalition with

the purpose of mobilizing students

and providing a place to voice opinions

regarding the future development of

the Unions and Recreation Centers.

Students will focus on ways in which

these facilities, their technologies,

aesthetics, and atmospheres can be

improved upon to enhance student life

on campus.

>MUBR and Rackham Graduate School

partnered on a program called “Take

Your Professor to Lunch.” Supported by

the Office of the Provost and Division

of Student Affairs, and administered by

UU Event Services, the program allows

students and faculty a chance to get

to know each other better over a free

lunch in a comfortable setting outside

the classroom.

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CENTER FOR CAMPUS INVOLVEMENT

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Formerly known as University Unions Arts & Programs and Student

Activities & Leadership, the Center for Campus Involvement launched

the new organization on 11/1/11. A launch party was held in the Michigan

Union Art Lounge where the Center’s new logo, mission and vision were

revealed. The new organization not only combines the functions of both

units, but will also create new services and new forms of involvement on

campus by creating one central location where students can get the help

and resources they need to be successful.

H IGH LIGHTSNORTH CAMPUS PROGRAMMI NG

> As part of the North Campus initia-

tive, the center enhanced collaborative

programming that included Hot Air

Tethered Balloon Rides, Skate Break

Iceless Outdoor Skating Rink, National

Ice Carving Association’s Regional Ice

Carving Competition, Late Night

Socials, Haunted Bell Tower, Do Some-

thing & Play Days with Counseling and

Psychological Services, Michigan

Madness nights, UMix Late Night.

LEADERSH I P CON N ECTION

> This 14th annual leadership program

had representatives from 19 student

organizations, totaling 72 student

participants. This year’s curriculum was

developed using the StrengthsQuest

leadership inventory.

ADDITIONAL PARTN ERSH I PS

Several notable programming partner-

ships this past year included:

> New Beat Happening with East Quad

Music Co-Op for a Battle of the Bands

competition

> Exhibits – MESA’s Black History Mobile

Museum, Faculty Women Associates,

Arts at Michigan’s As I See It, Student

Veterans Assistance Program’s Women

in the Military, Health Sciences Library’s

World Aids Week, Michigan Leader-

shape, Sepctrum Center’s Transgender

Photo Exhibit, Art and Design/Social

Work’s Prison Creative Arts Project and

German Club’s Do Deutsch Week

> The Center’s summer orientation pro-

gram involved content from the Center

for Global and Intercultural Studies.

U N IVERSITY ACTIVITI ES CENTER

Notable events: Big Ticket Productions

and Music Matters brought J. Cole to

Hill Auditorium, Amazin’ Blue held their

25th anniversary concert, Michigan

Academic Competitions hosted the

ACUI NAQT Sectional Championship

Tournament and ComCo attended

learning sessions by Second City and

Upright Citizens Brigade.

N EW PROGRAMS

> Several new program ideas were

crafted and executed with good atten-

dance and very positive feedback: Battle

of the Bands > Senior Programs > Senior

Send-Off > Big House Tours > Detroit

Tigers Game > Air Guitar Championship

> Women’s Education Program > Films

for Spectrum Center 40th Anniversary.

TECH NOLOGY IMPROVEMENTS

> Polleverywhere.com was utilized for

instant audience voting at MI Favorite

Comic, UMix, Michigan’s Best Dance

Crew, Program Council trainings.

Several sign-up forms and registrations

moved online for ease in processing.

ASANA task management system was

used for UMix team planning. Working

with University Procurement, the

Center developed an RFP process

for new student organization

management software.

D I V I S I O N O F S T U D E N T A F FAI R SInvolvement

center for campus

Friday, March 30th, 201212-2pm

Commons Cafe inPierpont Commons

Business Etiquette LunchCome learn the dos and don’ts of formal dining with University Unions Food Service Director Keith Soster

Four Course Meal!

Cost: $15

Registration link available at:

Involvementcenter for campus

uminvolvement@umich.edu @UMInvolvement Center for Campus Involvement Michigan Union (734)763-5900

http://campusinvolvement.umich.edu/content/business-etiquette-lunch-rsvp

Pay and Pick up your ticket at

SORC (4015 Michigan Union)

by March 22nd!

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FOOD SERVICE

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A focus on local and healthy food options was the overriding theme of

University Unions Food Service this past year:

produced by the College of Literature, Science and the Arts

H IGH LIGHTSMFARMERS’ MARKETS

> University Unions Food Service

(UUFS) staff was integral in setting up

the inaugural MFarmers’ Markets in

collaboration with students from

Central Student Government (formerly

Michigan Student Assembly) and

various University partners. UUFS

and Residential Dining Services (RDS)

brought in three farmers that they

regularly purchase from to allow

students an opportunity to ask ques-

tions about the produce directly.

In addition, UUFS and RDS chefs

prepared several dishes for market

visitors using the fresh produce that

was featured. Presentations and

displays by University Health Services,

MHealthy, Office of Campus Sustain-

ability and U-go’s Convenience Stores

illustrated other aspects of healthy liv-

ing, buying local and additional

sustainable efforts by the University.

The two market days were well attend-

ed with over 1400 students, faculty and

staff, and there was a universal desire

to see more of this in the future.

BIG 10 U N ION DI RECTORSCON FERENCE

> Under the scrutiny of their peer

institutions, the University Unions

catering chefs created, produced and

presented a series of extraordinary

meals during the Big Ten Union

Directors Conference hosted by the

MFARMERS’ MARKET A DAY AT TH E MARKET

University of Michigan. From an

elegant evening at the League focused

on locally sourced seasonal dishes, to

a final night gala at the Museum of Art

with themed selections from every Big

10 school, the catering staff set the bar

very high for future conferences.

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FO OD SERVIC E (CONTI N U ED)

MICH IGAN COFFEE CON FERENCE

> For the second year in a row, Univer-

sity Unions hosted the Michigan Coffee

Conference at Pierpont Commons. The

two-day event included national and lo-

cal coffee expert presenters and hands-

on workshops covering such topics as

trends in specialty drinks, roasting, fair

trade, marketing, coffee cupping proto-

col, espresso preparations and latte art.

The conference fostered collaboration

with over fifty local and regional coffee

café personnel. It was also a great edu-

cational and skill building opportunity

for UU coffee café staff.

EARTH TO TABLE RIVALRY DI N N ER

> Just one week before “The Game,”

the University Unions catering chefs

scraped knives against the chefs of

The Ohio State University in a culinary

battle on the field of The Culinary Vege-

table Institute (CVI) in Milan, Ohio for a

special Earth to Table Dinner. All courses

were prepared using ingredients that

are representative of their region and

traditions.  After a vote was taken at the

completion of the meal, the chefs of the

University of Michigan were declared

the guest favorite. Proceeds from the

evening were used to help fund educa-

tional outreach programs about local

produce to elementary schools.

In addition to the positive results of

winning the competition, providing an

amazing meal experience for the guests

and helping to fund a worthwhile

cause, University Catering received the

Loyal E. Horton Gold Medal as well as

the Grand Prize from the National As-

sociation of College and University Food

Service (NACUFS) for this special event.

Named for a NACUFS founder, past

president and highly regarded innova-

tor, the Loyal E. Horton Dining Awards

celebrate exemplary menus, presenta-

tions, special event planning, and new

dining concepts, and provide an avenue

for sharing ideas and creative presenta-

tions in campus dining services.

EARTH TO TABLE

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EVENT SERVICES

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University Unions Event Services oversees all the meetings, events and

special occasions that take place in the three Union buildings.

Collaboration with departments, student organizations, commercial clients,

University Catering, vendors and countless others is a major part

of everything they do.

BY TH E N UMBERS

For 2011/2012, Event Services had

an increase in overall bookings by

2%, with commercial events holding

the largest increase at 6%. By facility,

the Michigan League and Pierpont

Commons had increases in bookings

overall, while the Union had a slight

decrease from 2011.

Undergraduate Admissions > Campus Days > Spring

Welcome Day > Application Tailgates > Amaizin’ Blue

Preview > Meet Michigan Career Center > Career Center

Law Day > Fall Career Expo Information Fair > Interna-

tional Career Pathways Fair > Winter Career Expo > Educa-

tion Job Fair New Student Programs > Parent Orientation

Lunches > Parents Weekend > Convocation Dinner >

International Orientation Transfer > Orientation > U-M

Veterans Appreciation Lunch > Engineeering Commence-

ment Brunch > Scholar Power Banquet > Faculty Honors

Dinner Dance > Alumni Society Awards Dinner > Scholar-

ship Fellowship Luncheon > Winter Graduation Brunch

THE SUCCESS BY WHICH EVENT SERVICES PERFORMS THEIR WORK IS

EVIDENCED BY THE LARGE NUMBER OF RECURRING ANCHOR EVENTS:

OTHER LONGSTANDING STUDENT-RUN EVENTS INCLUDE:

Panhellenic Rush events > IFC Recruitment > Greek Awards

Night > Women Leading Women Conference > several

fashion shows from Enspired, Noir, MYSTIC and African

Students > Dance Marathon Charity Ball > M-Stars Make

a Wish Ball > Kappa Alpha Psi Talent Show > Dream Corps

Salute to African America Women > many more

471

407

302

167SOCIAL/CIVIC GROUPS

CORPORATE GROUPS

UNIVERSITY DEPARTMENTS

STUDENT ORGANIZATIONS

IN TOTAL, UUES WORKED WITH:

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EVENT SERVIC ES (CONTI N U ED)

UNIVERSITY OF MICHIGANVISITOR GUIDE

2012-2013

www.uunions.umich.edu

University Unions, Division of Student Affairs at

H IGH LIGHTSON LI N E TICKET SALES

> The implementation of the Univer-

sity’s Nelnet system and Vendini ticket

processing made it possible to sell

tickets online for Dinner Theatre and

Commencement Brunch – a much

more streamlined process.

BEST OF WEDDI NGS

> The Michigan Union was awarded a

“The Knot Best of Weddings – 2012”

as a top wedding reception venue

voted by readers.

Adam Smith, MU 2012

SUSTAI NABLE WORKPLACE

> During winter semester, Event

Services became certified as a U-M

Sustainable Workplace through a pilot

program involving the Office of Campus

Sustainability and the ENV 391 class.

The program is designed to encourage

U-M staff and faculty to join in working

towards a more sustainable university

through participation in an informal

inventory of their office practices,

identification of gaps, and providing

recommendations for best practices.

My Unions are:

MARKETING AND GRAPHIC DESIGN

My Unions are: My Unions are:

A placeand space for

everyone

@Pierpont Commons

Refuel and Refresh Quiet or Group

Convenient and Connected

D I V I S I O N O F S T U D E N T A F FAI R S uunions.umich.edu

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All of the communication and marketing pieces for University Unions are written and designed in the Marketing

and Graphics Design offices. Through a partnership with U-M’s School of Art and Design, University Unions offers

internship positions that provide students with the day-to-day business skills of the profession such as

interpreting and meeting clients’ objectives, working within budgets and deadlines, learning ever-changing

production techniques and graphic design for new promotional vehicles.

H IGH LIGHTSN EW IMAGE CAMPAIGN

> The University Unions Student Mar-

keting Advisory Committee and student

Graphic Designers developed a new

image campaign that incorporates

diverse student involvement through

testimonials about their experience

with food, study spaces, activities and

organizations. The communications

center around the headline, “My Unions

are: ______,” with a variety of inter-

esting words filling the blank. Many

student and product photos will be

integrated into the creative execution

to support the various topics.

VI DEO

> The newly created student video

production assistant position (through

partnership with LS&A Screen Arts

& Cultures) produced several effec-

tive videos promoting UU services and

programs, including Escapade, MFarm-

ers’ Market, Poetry Slam, Snack Options,

Finals Survival Breakfast and North

Campus fun.

CAMPUS VISITOR GU I DE

> A new UU/DSA Campus Visitor Guide

was written, designed and printed

for distribution across campus. U-M

Admissions adopted the guide as a key

piece to include in every visitor packet

and many other University depart-

ments have also requested the guide

for their visitors.

ERGONOMICS GRANT

> An MHealthy Ergonomics grant was

awarded to the Graphics Design office

to fund graphic tablets for each work-

station. The tablets will cut down on

long term hand and wrist injuries.

GO NORTH MARKETI NG

> A special North Campus Vibrancy

marketing committee that developed

specific promotional and public rela-

tions materials geared towards the

North Campus community, along with

involvement from a student marketing

subcommittee, brought attention and

attendance to North Campus events

and Pierpont Commons.

MY U N IONS ARE SWEET FI NALS SU RVIVAL

POETRY SLAM SNACK OPTIONS GO NORTH

VISITOR GU I DE

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CAMPUS INFORMATION CENTERS

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With desks located in the Michigan Union and Pierpont Campus, the Campus

Information Centers serve as the central help area for campus. Through face

to face interaction, a comprehensive web site, email, Facebook page, online

chat and Twitter, CIC is widely available to answer questions about the

University and Ann Arbor.

SOCIAL MEDIA

> This past year, the Campus Informa-

tion Director position was enhanced to

include the role of social media coordina-

tion providing more planning and inten-

tional use of social media in information

sharing and community building. To

date, the following initiatives have been

implemented:

> UU’s social media strategic priorities

have been defined as building audience,

increasing brand awareness and provid-

ing meaningful engagement.

> A social media management team was

created that is made up of CIC, Marketing

and Graphics, and DSA Tech Services staff.

They serve as the center for a new hub

and spoke organization structure devel-

oped to manage the social media efforts.

At the spokes are the various UU manag-

ers and student staff that handle the unit

social media platforms.

> Several new forms of interaction

between UU and students have been

created including Foursquare promotions,

Facebook ads and Twitter dialogue.

> Between March and July, 2012 the

Unions experienced an 82% growth

in Facebook fan base across the

different pages.

U N IVERSITY U N IONS SOCIAL MEDIA LISTI NG

www.uunions.umich.edu/socialmedia

BY TH E N UMBERS

55,097

18,272

73,369TOTAL

AT PIERPONT

AT THE UNION

IN-PERSON GUESTS:

8,301PHONE CALLS

2,318EMAIL (info@)

1,239LOST & FOUND

433,742WEBSITE VISITS

16,442STUDENT ORGANIZATIONOFFICE KEY FACILITATION

28

MAINTENANCE

29

MAINTENANCE

H IGH LIGHTSLIGHTI NG IMPROVEMENTS

> The seating area in the Underground

of the Michigan League was re-lamped

with higher efficiency and brighter LED

lamps. In addition, the walls around

the stage were painted a light maize

color which helps brighten the area

that was previously painted dark

grey and black.

> Lighting in the MUG seating area on

the ground floor of the Union was im-

proved increasing visibility by 50%.

CAMPUS I N FORMATION CENTER

> The Campus Information Center area

in the Michigan Union also underwent

a lighting upgrade to brighten the

space and improve visibility. The walls

around the desk area were painted and

the top and face of the desk was refin-

ished which has significantly enhanced

the look of the space.

ENTRANCE IMPROVEMENTS

> Magnetic door hold openers were

installed in the Michigan Union at the

north entrance and the east entrance

to the MUG. These additions help elimi-

nate bottlenecks through the entrance

by having the doors held open mag-

netically and are also tied into the fire

alarm system.

> Substantial savings were achieved

by eliminating the contracted use of

drain clearing services. All drain

clearing work is now performed by

in-house staff.

With the heavy volume of daily student, staff and faculty use in all

three buildings, the Maintenance department is an indispensable unit

within University Unions, playing a vital role in repairing and

enhancing the facilities.

30

To recognize outstanding performance by University Unions’ student employ-

ees, the sixth annual UU Student Employee Celebration and Awards Banquet

was held in the spring at the Michigan League. Over 100 student employees

attended the Oscar-themed event which included a dinner prepared and

served by UU full time staff. Live music was performed by students in the de-

partment of Jazz and Improvisation within the School of Theatre, Music and

Dance. Eighty-four employees were nominated for five top employee awards.

ABOVE AN D BEYON D AWARDCUSTOMER SERVICE

HALEY PLINE | BERT’S CAFÉ

Haley always had a smile on her face

and put all customers in a good mood.

In fact, customers called her “that girl

who smiles a lot.” If the customer has

a specific need, Haley made sure that

need was met. She understood that

being attentive to the customer’s needs

is part of the complete customer

experience in the operation.

Haley was also a great mentor for both

old and new employees by getting them

excited and passionate about customer

service. One nominator even comment-

ed that when working with customers,

she often thinks “what would

Haley do.”

MICH IGAN DI FFERENCE AWARDI N ITIATIVE

ZACH PASCOE | INN AT THE LEAGUE

Just a few short months on the job, Zach

was already researching, asking ques-

tions, soliciting info from vendors and

other departments to create a more

efficient operation. A few examples of

this student’s initiative:

> Creating wireless access instructions to

be inserted in each guest’s key envelope.

> When room door locks were failing,

Zach took the initiative to read the entire

manual, call the company, test and

install replacement parts.

On a regular basis he calmly works with

customers to find solutions to guest

issues with parking and temperature

control. As a student manager, Zach is

an enjoyable team member with

a great sense of humor.

STUDENT EMPLOYEEAWARD WINNERS

31

N EW WOLVERI N E AWARDOUTSTAN DI NG N EW EMPLOYEE

BOBBIE GRAVES | PALMER COMMONS

Described as customer service oriented,

technically proficient, a team player and

always positive, Bobbie asked thought-

ful questions and made an immediate

impact on the team. Team members

commented about how much they

enjoyed working with him and how

he quickly took on an informal role of

developing his peers.

Bobbie was the go-to staff member

who got assigned to “mission critical”

shifts because he always exceeded

expectations by showing up early, even

for 7am shifts, staying late to finish

cleanup, and because he has become

extremely knowledgeable in a very

short period of time. Bobbie used

genuine care and patience while

working with all guests. Staff and

student employees already see future

leadership in this new wolverine.

MAIZE CRAN I UM AWARDPROBLEM SOLVI NG

STEVEN COFFEY | PALMER COMMONS

Steven was constantly using his cra-

nium to solve problems. His help with

equipment inventories, ordering, and

most significantly, troubleshooting

the in-house audio visual automation

system was extremely beneficial to the

entire staff. He documented problems

and solutions with the A/V system and

then effectively communicated them to

fellow staff and supervisors. Steven also

saw a need for an improved branding,

marketing, and social media presence

for his department. He researched

and wrote a thoughtful proposal that

included goals and a job description for

a new student position. The manager

was so impressed with this student’s

efforts to address an ongoing issue

that he hired him into this new role.

The results are innovative and relevant

ideas that have addressed an ongoing

problem with visibility and exposure

for this department.

TRU E BLU E AWARDOUTSTAN DI NG STU DENT EMPLOYEE OF TH E YEAR

NATALIE REYES | BEANSTER’S MICHIGAN LEAGUE

Natalie was a role model for all other

employees by making sure everyone

was having a good time while on the

job, but also working hard. She was

described as a natural teacher who

took the time to explain why some-

thing is important, not just that

it needed to be done. In customer

service, Natalie understood that team

members are also customers, which

inspired a strong team mentality.

She took the initiative to organize an

employee recognition program and

team activities, such as pumpkin carv-

ing and gingerbread house decorating,

outside of work that allowed staff

working on opposite shifts to meet.

Through these and other actions,

Natalie effectively demonstrated that

everyone has something to bring to

the table and that everyone is a valu-

able asset. Her nominator wrote,

“Natalie has shown me that when

people truly care about one another,

the quality of their work

is unmatched.”

32

as diverse product offerings, excellent

customer service and many student em-

ployee opportunities. University Unions

partners with students in multiple ways

to make sure that the offerings match

campus needs. Continual input from the

different building advisory boards, Food

Service Student Advisory team and the

Student Marketing committee help to

keep the operations current with offer-

ings and information.

University Unions is considered an

auxiliary unit within the University of

Michigan. As such, operations are funded

through revenue generated by the

sales of goods and services. UU man-

ages the operation of six eateries, three

convenience stores, a ticket office and a

billiards/games center. These businesses,

along with services provided by other

retail and food partners, are designed to

meet the needs of the students. The self-

ops provide valuable contributions such

SELF-OPERATED SERVICESThe Michigan Union Ticket Office began

working with a new ticket management

company, Vendini, beginning last fall.

The new partnership offers improved

customer service including personal one

on one attention, shorter wait times,

email confirmation on transactions and

interactive seating maps.

33

University Unions is very appreciative of the business partners who provide a

variety of convenient food and retail goods/services to the campus community.

BUSINESS PARTNERS

34

LEADERSHIP STAFF

TODD COON

PROCUREMENT SPECIALIST

DAVID DISNEY

PALMER COMMONS GENERAL MANAGER

ERIC HEILMEIER

CAMPUS INFORMATION CENTERS

ROCKY MAZZARO

BUSINESS/FINANCIAL MANAGER

BARB NIEMI

EVENT SERVICES DIRECTOR

SUSAN PILEMICHIGAN UNION DIRECTOR

AND CENTER FOR CAMPUS INVOLVEMENT DIRECTOR

ROBERT SCHULTE

MAINTENANCE DIRECTOR

LAURA SEAGRAMMARKETING AND COMMUNICATIONS

SPECIALIST

MICHAEL SWANIGAN

PIERPONT COMMONS DIRECTOR

JOHN TAYLOR

DIRECTOR, UNIVERSITY UNIONS

BOB YECKE

UNIVERSITY UNIONS ASSISTANT DIRECTOR AND DIRECTOR OF MICHIGAN LEAGUE AND

PALMER COMMONS

KEITH SOSTER

FOOD SERVICE DIRECTOR

35

ADMINISTRATION

David Disney

Nancianna Girbach

Angela Hammond

Pat Murray

Susan Pile

Michael Swanigan

John Taylor

Bob Yecke

BUSINESS OFFICE,

PROCUREMENT

AND SOAS

David Blossom

Christa Brockie

Carissa Brown

Todd Coon

Carol Earl

Jennifer Mason

Rocky Mazzaro

Emory Mulholland

Amy Nelson

Susan Stokes

Vicki Webb

Debra Wetherbee

CIC

Eric Heilmeier

Drew Steding

CENTER FOR CAMPUS

INVOLVEMENT

Jimmy Brown

Christina Cook

Nate Cradit

Mark Haviland

Manny Herrera

Matt Van Jura

Mary Kisor

Samantha Musil

Susan Pile

Kate Poisson

Karla Robinson

Ashley Rutledge

Nicola Saliendra

Nick Smith

Betsy Sundholm

EVENT SERVICES

Lindsay Andreski

Matt Binder

Kathi Compton

Emille Hall

Nancy Harper

Marilyn Howard

Ken Knell

Laurie McBride

Lynne Mydlowski

Barbara Niemi

Jeff Rowe

Mary Stewart

Annie Whalen

FACILITIES

Monte Ashbrook

Sabrina Balang

Arnetha Beard

Daisy Blanton

Dan Brown

Mark Burns

John Chambers

Contrell Cooper

John Doran

Mark Fromm

Adam Gay

Chris Hampsher

Jeff Hawkes

Leslie Herter

Steve Holzhauer

Frank Hunter

Sam Johnson

Anita Lacoss

Jeff Lockett

Russell Lynch

Donna Maples

Amy Matthews

Merry Meyer

Kevin O’Donohue

Melanie Pizzulo

Jeff Spencer

Dave Steiner

Aaron Taratsas

Anthony Walker

Adam Winnie

Tinker Zabawka

FOOD SERVICE

CASH OPERATIONS

Susan Carl

Sheryl Danci

Erika Earp

Laura Golze

Allen Horning

Alka Josh

Ronda Mackinder

Rebecca MacLean

Darren Meyer

Kelly O’Mara

Edith Oumba

Lloyd Pack

Kim Roark

Patrick Schmid

Debra Scobel

Keith Soster

Sherry Toney

MAINTENANCE

Don Brush

Brian Ferree

Michael Mason

Neil Pakledinaz

Ron Pierce

Robert Schulte

Matt Tickner

Ken Ulrich

Randy Wagner

MARKETING

GRAPHIC DESIGN

Lisa Bartlett

Laura Seagram

MICHIGAN UNION

TICKET OFFICE

(MUTO)

Corrie Thomason

Vuslat Willey

UNIVERSITY CATERING

U-CLUB

Taju Adem Ali

Karen Alverson

Samuel Berish

O’dell Blackmon

Christine Brownell

Aaron Bruck

Michael Bush

Michael Butler

Chris Carr

Julie Claflin

Tony (Ace) Daniels

Michelle Dedo

Bill Diamond

Lindsay Sullivan

Audrey Ferguson

Bernadette Foerster

Don Garrett, Jr.

Robert Grob

Laura Hanselman

Steve Holzhauer

Laura Kokkales

Thomas Kulczynski

John Layher

John Merucci

Sander Delgado

Tammy Richter

Keith Soster

Rob Sutch

Chrissa Swanson

Christopher Thomas

Pete Veach

David Young

UU STAFF

MISSION At the heart of campus,

we foster an inclusive community

providing iconic gathering spaces,

engaging programs and needed

services that enrich students’ lives.

36

Credits, Equal Opp Employer, Regents boilerplatesContact

NONDISCRIMINATION POLICY

The University of Michigan, as an equal opportunity/affirmative action employer, complies with all applicable federal and state laws regarding nondiscrimination and affirmative action. The University of Michigan is committed to a policy of equal opportunity for all persons and does not discriminate on the basis of race, color, national origin, age, marital status, sex, sexual orientation, gender identity, gender expression, disability, religion, height, weight, or veteran status in employment, educational programs and activities, and admissions.

Inquiries or complaints may be addressed to the Senior Director for Institutional Equity, and Title IX/Section 504/ADA Coordinator, Office of Institutional Equity, 2072 Administrative Services Building, Ann Arbor, Michigan 48109-1432, 734-763-0235, TTY 734-647-1388. For other University of Michigan information call 734-764-1817.

THE REGENTS OF THE UNIVERSITY OF MICHIGAN

Julia Donovan Darlow, Ann ArborLaurence B. Deitch, Bloomfield HillsDenise Ilitch, Bingham FarmsOlivia P. Maynard, GoodrichAndrea Fischer Newman, Ann ArborAndrew C. Richner, Grosse Pointe ParkS. Martin Taylor, Grosse Pointe FarmsKatherine E. White, Ann ArborMary Sue Coleman (Ex Officio)

CREDITS

Project Director > Laura SeagramGraphic Design & Art Direction > Rebecca BischoffEditing > Laura Seagram, John TaylorWriting > Eric Heilmeier, Barb Niemi, Susan Pile, Laura Seagram, Robert Schulte, Nick Smith, Keith Soster, Michael Swanigan, John Taylor, Bob Yecke

PHOTOGRAPHY

Shu-Hung Liu (Cover)Michelle Demuth-BibbEric HeilmeierLaura SeagramJLBwedding.comMichigan PhotographyUniversity of Michigan StaffUniversity Unions Staff

University Unions Administration Offices3405 Michigan Union530 South State StreetAnn Arbor, Mi 48109-1308(734) 936-0869uunions.umich.edu

© 2012 University UnionsDivision of Student Affairs