Afternoon Interest Session Schedule
2-2:45pm
|
Trendy and Traditional: Meeting Student Demands in Campus Dining Presenter: Kristen DeBois, The University of Akron Students on campus meal plans are increasing their requests for healthy food choices. Regardless of what is available to them, students must be able to make appropriate choices to fit their personal needs. Partners in Nutrition is assisting eligible students, faculty and staff to gain the knowledge that will help them make the best choices for their personal eating plan. The fist semester of this program offers great insight into the demands of this population. |
|
Technology: Our Thirty Year Journey Presenters: Nancy Heidtman and Karen Recker, Miami University Many institutions have followed similar paths in their development of technologies over the last thirty years. Technologies are so widespread on every campus and students, faculty and staff rely on it to function daily. Dining services has followed right along with it in major developments in the last thirty years. We will look back and reflect, then facilitate discussion on the potential of the future. |
|
Invest in Your Future Customer Presenters: Kim Pfleiderer and Debbie Laupp, University of Missouri How do you enhance the level of customer satisfaction in your operation? Does your operation meet the customers’ expectations? In this session you will learn what tools are necessary to cerate an environment where your customers want to be. |
|
Building a Successful Coffee Program Presenters: Jay Glatz and Sandy Hon, Johnson County Community College; Danny O’Neill, The Roasterie With product cost on the rise and employee turnover, how is a fast-paced campus coffee bar to survive and thrive in today’s economy? How can we successfully incorporate sustainability into our daily operations while satisfying the ever increasing customer demand for quality? The discussion will focus on coffee trends and the importance of employee training. |
|
Advancing Sustainability with a 21st Century Dining Facility Presenters:Mark Kohlman, Kenyon College; Holly Miller, GUND Partnership At Kenyon College, the renovation and expansion of Peirce Hall, the college’s iconic dining hall and campus center, was expressly designed to increase Kenyon’s local food program and advance the college’s sustainability goals. It also allowed for comprehensive improvements to food service operations and meal delivery options. This session will discuss the infrastructure requirements for creating a 21st century dining facility and will offer occupancy and operations planning strategies. |
|
Green Ooze…Now What? Presenters: Melissa Schrader, Kansas State University; Rob Geile, Hobart Corporation What’s all of this talk about green, sustainability, energy and now LEED? And what does it mean to my dining department? Join this session to learn the basics of the two LEED rating systems, some specifics on LEED for Commercial Interiors, and how KSU applied this system to their major renovation project. Also, learn how manufacturers can help support the facilities requirements. |
