For current construction notices and Maps, visit https://www.purdue.edu/physicalfacilities/construction_notices.html
The last edition of the Physical Facilities Connection for the year will be published on Thursday, December 20. There will be no publication on Thursday, December 27. The regular schedule will resume either Thrursday, January 3 or January 10 depending on news and events.
Locally Grown
Most of our meat comes from right here at Purdue. We raise cattle, swine, sheep, and poultry just west of town at our Purdue Animal Sciences farm. The animals are bred, fed, harvested, and processed by Purdue students and staff to bring you fresh, high-quality, locally-grown meat. Look for the labels “Locally Grown” to know you are eating meat raised right here.
Dry-Aged Beef
We age our beef in the cooler for an average of 14 days before it is cut, packaged, and available for sale to you. The extra time spent aging causes our steaks and roasts to be more tender and have a stronger flavor than what you would find at a common supermarket. Try it, we promise you won’t be disappointed!
Purdue Group Purchases
We give a 10% discount to all Purdue groups and student organizations when they purchase meat from us. This can be anything from a special picnic in your department to the weekly meals that are prepared in a Greek house. We will also accept an internal Purdue account number for the purchase.
Support Purdue
Proceeds from our meat sales go towards offsetting the costs of educating Purdue students about the food animal industry. These expenses include the cost of animals, staff, and equipment. We are the only functioning university meat lab in the state of Indiana, and we feel it is important to educate our future leaders on the production of safe, high-quality meat to feed our growing world. When you purchase meat from the Boilermaker Butcher Block, you are getting a great product and supporting a great endeavor!
Located in Smith Hall, Room 170, the Butcher Block is open from 2 – 5:30 p.m. on Wednesdays and Fridays.
Click here for the current price list.
The Butcher Block accepts credit and debit cards (Visa, MasterCard & Discover).
Contact Information:
Mike Booth, Manager
Meat Science Research & Education Center Purdue University
Ph: (765) 494-8285
http://www.ansc.purdue.edu/meatshop
Beginning this Saturday (Dec. 15), Grant Street will be closed between Harrison Street and Steely Street for approximately three weeks.
The closure will allow for a crane to be placed on Grant Street to aid in the construction of the Grant Street Station apartments.
The city hopes to have the road open again before January 5, but it will partially depend on the weather.
The next Eagle program begins in February 2013. It’s a 23-week program that covers topics like leadership, communication, customer service and supervision. Participants will meet once a week for approximately 2.5 hours from 2:30-5:00 p.m. The deadline for new applications is Friday, January 18, 2013.
The Eagle program is open to any clerical and service employee with at least one year of work experience in Physical Facilities. Those selected by the steering committee will attend in non-pay status.
The Eagle Application is available at O:\EXCHANGE_ALL\EAGLE.
If you are already on the list for consideration or if you’d like more information, contact Lisa Bittles at (765) 494-1359 or lmbittle@purdue.edu before January 18.
The following letter was issued on November 27 and covers the purchasing code of ethics and holiday season gifts from suppliers. Staff are asked to review the following document and act according to its model:
TO: Deans, Directors, Department Heads, Directors of Financial Affairs
DATE: November 27, 2012
SUBJECT: Purchasing Code of Ethics and Holiday Season Gifts from Suppliers
Many Purdue University Academic and Administrative personnel are involved in selection of suppliers/vendors and other day-to-day procurement decisions. It is essential that we recognize the importance of maintaining appropriate relationships with suppliers who currently provide or who may wish to provide goods and services to the University. Procurement Services at Purdue subscribes to the National Association of Educational Procurement Code of Ethics. A copy of the Code of Ethics is included below. All Purdue University personnel involved in any way in the selection of suppliers and the purchase of goods and services should use this Code of Ethics for guidance in maintaining an appropriate relationship with suppliers.
As the holiday season approaches, some of the University’s current and potential suppliers will
offer meals, food and/or beverage packages and other forms of gifts to those who are involved in
any number of ways with the acquisition of goods and services. Procurement Services has also
established the following direction regarding the acceptance of gifts etc. from suppliers:
I ask that each of you share this memo with any of your staff who may be involved in any way in the acquisition of goods and services from suppliers, or those likely to receive gifts. From all of us here in Procurement Services we would like to wish a happy and peaceful Holiday period to you and your families.
Sincerely, Philip D. O’Keeffe, Director, Procurement Services
cc: James S. Almond, Senior VP for Business Services and Assistant Treasurer
NAEP - Code of Ethics
1. Give first consideration to the objectives and policies of Purdue University.
2. Strive to obtain the maximum value for each dollar of expenditure.
3. Decline personal gifts or gratuities.
4. Grant all competitive suppliers equal consideration insofar as state or federal statute and institutional policy permit.
5. Conduct business with potential and current suppliers in an atmosphere of good faith, devoid of intentional misrepresentation.
6. Demand honesty in sales representation whether offered through the medium of a verbal or written statement, an advertisement, or a sample of the product.
7. Receive consent of originator of proprietary ideas and designs before using them for competitive purchasing purposes.
8. Make every reasonable effort to negotiate an equitable and mutually agreeable settlement of any controversy with a supplier; and/or be willing to submit any major controversies to arbitration or other third party review, insofar as the established policies of my institution permit.
9. Accord a prompt and courteous reception insofar as conditions permit to all who call on legitimate business missions.
10. Cooperate with trade, industrial and professional associations, and with governmental and private agencies for the purposes of promoting and developing sound business methods.
11. Foster fair, ethical and legal trade practices.
12. Counsel and cooperate with colleagues and promote a spirit of unity and a keen interest in professional growth among them.
Culminating a more than three year process, next Monday evening (Dec. 17), the Physfac (Physical Facilities) domain will be shut down. In accordance with the Campus Strategic IT Plan, this signifies the completion of the migration of all services previously provided by the Physical Facilities Computing Services department to OVPIT’s Information Technology at Purdue (ITaP) or Administrative Computing (ADCOM) areas.
As always, if you should experience any issues, please contact ITaP’s Customer Service Center (CSC) at 4-4000 or itap@purdue.edu.
While almost all services have been transferred for some time, here are a few key points to remember:
Don’t know whom to contact? 4-4000 or 4-7776 will help.