Education

NACUFS INTEREST SESSIONS

Wednesday March 12th, 2007

10:45 AM – 11:45 AM

American Regional Cuisine-The Northeast
George Arnold, Director Dining CEC, SUNY Potsdam

Crunch or Be Crunched: The Importance of Financial Due Diligence
H. David Porter – CEO Porter Consulting Worldwide, Inc.
Jon Plodzik – Associate Director – University of New Hampshire

Sound and thorough financial data is one of the most important resources food service directors can have at their disposal when it comes to making informed decisions regarding changes to their campus dining services operations.

Sustainability in Dining
Cam Schauf, Director of Campus Dining Services and Auxiliary Operations – University of Rochester. With Additional University of Rochester Staff

To describe the University of Rochester’s experience with “Sustainable Dining” from the creation of a sustainability platform through becoming the first college or university to join Pride of New York.

Integration of Nutrition Activities on Campus: From the Wellness Center to the Dining Hall
Dr. Anne Rogan, Professor School of Business, Culinary Arts, Hospitality and Tourism – SUNY Cobleskill

To make participants aware of a multi-faceted approach to nutrition education and change on a college campus.

1:15 – 2:15 PM

NACUFS' Governance Panel Discussion - Panel TBD

Managing Stress Through Hypnosis
Dan Kirby – Certified Hypnotherapist – Daniel J Kirby Hypnosis

Participants will walk away with a better understanding of the obvious and subtle influence that stress plays in our daily lives. They will learn to identify signs and symptoms early along with simple and healthy ways to reduce stress.

American Regional Cuisine – The Northeast
George Arnold – Director of Dining, CEC, SUNY Potsdam

This presentation will explore the traditional regional cuisine of the Northeast by taking an historical look at the region and it’s cuisine. The presentation will also relate traditional regional cuisine to sustainability and eating local by preparing local products.

Quality Compliance – Getting Better Every Day
Thomas D. Newcomb, President, Campus Dining Inc.
Co-Presentor: TBD

To encourage and assist Dining Services to establishing Quality Compliance Programs to help them get better every day.

Thursday March 13, 2007

10:30 AM – 11:30 AM

Analyze This! – The NACUFS Benchmarking Survey
Art Korandanis – Director, Auxiliary Services – Holy Cross

Benchmarking. It is the latest higher education management buzzword. If you haven’t done so already, chances are that sooner or later you will want to (or need to) seek out benchmarking data for our own operations as well as the collegiate food service industry. NACUFS is here to help.

Marketing: The 8 Ps for Successful Dining Programs
Gene Kellogg: President, Principal ECS Consulting Group
Pat Heath: General Manager, CADI, SUNY at Delhi
Steve Miller: Senior Executive Chef Cornell Dining

Creating a better dining program with the 8 P’s of marketing. A Customer Driven Process (CDP). Every year hundreds of program changes are made in attempts to improve sales, bottom line, and customer satisfaction. This CDP approach is a proven guide for food service managers and marketers that follows a sequential step by step evaluation and planning process that starts and ends with you customer.

Website: Tools for Today’s Dining Services
Michelle Brackin, Assistant Executive Director – SUNY Cortland

In January of 2006, Auxiliary Services Corporation of SUNY Cortland went on a journey to recreate, from scratch, their corporate website. The presentation will briefly describe the website they started with in 1997, what evolved over the next decade, and why they needed a new website in 2006. Come and see custom-designed tools our Dining Services professionals are using today.

The Devil is in the Details – Successfully Procuring and Using Locally Grown Food
Kelly Erwin: Managing Consultant, Massachusetts Farm to School Program
Co-Presenters from Massachusetts Colleges TBD.

Participants will gain detailed knowledge about local foods preferential purchasing and preparation at colleges in Massachusetts, developing specific strategies for implementation in their own dining services.

Eight Top Trends in Merchandising and How They can work for you
Nancy Lane, Hubert Company
Co-Presenter Ronna Davis, Vice President Key Accounts, Signature Apparel

This presentation will showcase the latest trends in foodservice merchandising and decor. Learn how to enhance today’s popular campus food trends with fashionable displayware and accents. See new updated merchandising products that subtly reflect the Asian theme with a fresh Zen approach, new European displayware trends that build upon the Tuscan theme, the best ways to incorporate the glass displayware trend into daily foodservice and catering, and new ideas for Grab and Go.