NACUFS WEB SITE HOSTS TWO NEW BLOGS

NACUFS is joining the Web 2.0 communications revolution with the addition of two blogs to the Web site, one for President Mark Kraner and one for At-Large Director Ted Mayer.

President’s Blog
At-Large Director’s Blog

NEW NATIONAL AND REGIONAL OFFICERS

NATIONAL CONFERENCE SURPLUS FEEDS THE HUNGRY IN D.C.

A photo album from the conference is available on the NACUFS Web site at: NACUFS 2008 National Conference Photo Gallery

NACUFS MEMBERS ANSWER A CALL FOR HELP

A few months ago, we had a request for help from Nancy Lapid, who was developing a Web site for those on a gluten-free diet: About.com Guide to Celiac Disease. Specifically, she was looking for advice for students on gluten-free diets from college and university foodservice directors who would be willing to take her online survey. She received 20 responses. The resulting article is posted here: 

View Article!

Nancy extends her thanks to all those who participated. The survey is still open, so any NACUFS members who would still like to respond are welcome to do so. The link to the survey is below:

Take the Survey!

RICH PRODUCTS SPONSORS NACUFS FOODSERVICE MANAGEMENT INSTITUTE

NACUFS held its annual Foodservice Management Institute at Rich’s WHQ facility June 9–June 15, 2008. This is the 10th year that Rich’s has sponsored and hosted this event in Buffalo.

Each year, a group of 21 individuals from colleges, universities, medical learning centers, and private academies across the country participate in this weeklong learning session.

For more information about this story, please click here.

THE MOST INNOVATIVE NUTRITION PROGRAM CONTEST: 2009

Did you host a great nutrition program this year? Maybe it was innovative, broke all attendance records, or conveyed a profound message. Perhaps your marketing was right on target and your handouts were slick. We want you to share your most innovative nutrition program with us.

For more information about this story, please click here.

BEST LOCAL FOOD RECIPE CONTEST: 2009

Does your institution use locally raised or produced ingredients in its recipes? Share your local pride by showcasing local ingredients in your favorite recipe. The more local ingredients you incorporate into your recipe, the more points you will receive.

For more information about this story, please click here.

The North American Association of Food Equipment Manufacturers (NAFEM) invites NACUFS members to attend The NAFEM Show

COMPLIMENTARY BADGE REGISTRATION
To get a free badge to attend The NAFEM Show, follow this simple process:

1. Register online at www.thenafemshow.org by January 9, 2009
2. When asked if you received a source code from NAFEM, enter the NACUFS

Code: NACUFS9
Badges will be mailed before the show.

For more information, please click here.

Weighing Your Meal Plan Options? 

The NACUFS Campus Meal Plans™ online course can help! It’s already helped dozens of foodservice operations, and you can be next in line. What’s stopping you? Learn about the fundamental types of meal plans and their attributes, the relationship of meal plans to campus culture, the financial impact of changing your meal plan, how to determine the appropriate meal plan format, and ways for measuring the impact of your meal-plan changes. The low registration fee covers a full year to access the course—take it anytime, at your pace! 

CLICK HERE for more information.
CLICK HERE to register.

Other questions? Contact Ellen Behrens at (517) 332-2494 or via e-mail at ebehrens@nacufs.org.

Today's Burning Issue: Rising Food Costs!

NACUFS REGRETS TO INFORM MEMBERS OF THE PASSING OF HELEN JENKINS

Helen W. Jenkins passed away on August 7, 2008 in Franklin, TN. She was one of the founders in 1958 of The National Association of College & University Food Services.

Mrs. Jenkins, retired director of university food service for Emory University, was employed at Emory University for an impressive sixty years. In 1945, as a recent graduate of Carson-Newman College in Tennessee, she began her career at Emory University as assistant director of food service and in 1955 became the director. It is notable that she served as one of the first women in the university administration. When foodservices contracted to an outside vendor in 1984, she became the foodservice liaison, a position she held until her retirement in 2005.

In addition to serving as the director of university food service on the Atlanta and Oxford campuses, Mrs. Jenkins served as a faculty member in the School of Medicine, serving both as an administrator and instructor in the program for registered dieticians.

ERIC MONTELL APPOINTED NEW EXECUTIVE DIRECTOR OF STANFORD DINING

Eric Montell has been promoted to executive director of Stanford Dining. Montell will oversee an annual operating budget of $26.2 million with 211 full-time employees.

For more information, please click here.

Stanford University Names Michael Gratz Executive Director of Stanford Hospitality and Auxiliaries, Residential & Dining Enterprises

Michael Gratz is the new executive director of Stanford Hospitality and Auxiliaries.

For more information, please click here.

CONGRATULATIONS TO DAVE ANNIS WHO HAS BEEN PROMOTED TO DIRECTOR OF HOUSING AND FOOD SERVICES AT UNIVERSITYOF OKLAHOMA

PRESIDENT OF CONTINENTAL REGION ANNOUNCES TWO NEW APPOINTMENTS

Paul Mineau, president of the Continental Region, has appointed Crystal Elmore from Colorado State University to fill the vacant term of regional information officer.  As the publications coordinator for dining services at CSU, her experience and enthusiasm will be a great addition to the council. The information officer’s term will expire at the region’s conference in February, where an election for the position will take place. 

Crystal will be updating the region’s Web page and working closely with the Concordia College conference team in preparation for the February regional conference.  She can be contacted at: Crystal.Elmore@ColoState.EDU or by phone: 970-491-4770.

Also appointed was Rachael Lewis from Montana State University as Nutrition Committee chair.  Rachel is the assistant concessions manager at Montana University with a degree in dietetics from Michigan State University.  She is willing to research and gather whatever information is needed for regional members and has some exciting ideas about using the regional Web page for posting hot topics in nutrition.  Rachel can be contacted at: rachael.lewis@montana.edu or by phone: 409-994-7774.