Successful collegiate foodservice programs rely upon solid management practices and include a combination of an individual’s core competencies and the professional standards within the industry. The National Association of College & University Food Services (NACUFS) has developed two publications to guide professionals towards success in collegiate foodservice.
The NACUFS Collegiate Dining Body of Knowledge™ identifies the core competencies needed to be a successful collegiate dining professional and the Professional Practices in College & University Food Services defines the criteria for a dining operation or program.
The NACUFS Collegiate Dining Body of Knowledge is a professional development tool for individuals or teams and provides a learning framework for professionals who supervise and manage collegiate dining operations or provide strategic leadership for a collegiate dining program.
The Professional Practices in College & University Food Services (NACUFS Professional Practices Manual) is a compilation of more than 1,000 best practices in nearly 100 key areas in collegiate foodservice operations.