FSMI Program Details

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Agenda

Day One | Monday, June 3, 2013

Welcome dinner and introductions
"Organizational Development and Mission Statements"
Team meetings

Day Two | Tuesday, June 4, 2013

"Cost Control"
"HACCP and Sanitation"
Reading Financial Reports and Building the Budget
Team Meetings
Group Dinner

Day Three | Wednesday, June 5, 2013

"Building the Menu"
"Quality Assurance"
Introduction of "Pizza/Sub/BBQ Factory"
Tour of Rich's research and development center
Team meetings
Dinner on your own/team meetings

Day Four | Thursday, June 6, 2013

"Merchandising and Marketing"
Team meetings with coaches/mentors
"Pizza/Sub/BBQ Factory"
Team meetings
Dinner on your own/team meetings

Day Five | Friday, June 7, 2013

Presentation of "Pizza/Sub/BBQ Factory"
Team meetings
Final project presentations
Graduation and program evaluation
Group dinner

Day Six | Saturday, June 8, 2013

Departure

This program begins at 5:30 p.m. on Day One, and ends with an offsite event until approximately 9:00 p.m. on Day Five. Departures should be scheduled at your convenience during Day Six.

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Sessions

Budgeting, Financial Reports, and Cost Controls. Discover how financial and operational information is used to develop plans, contain costs, reduce waste, and maximize bottom-line results.

Marketing and Merchandising. Learn how to build a comprehensive marketing plan and develop effective methods for merchandising your operation.

Menu Development. Identify critical factors in menu engineering; tailoring the menu to various target audiences; and creative food presentation.

HACCP and Sanitation. Examine the critical control points, how a Hazard Analysis Critical Control Points (HACCP) program is implemented, and what is necessary for an effective sanitation program.

Quality Assurance. Explore the control systems necessary to ensure a consistent delivery of quality products and how these systems are put into place.

Develop a Virtual Operation. Work in a team to incorporate financial analysis, marketing, merchandising, HACCP/sanitation, and quality assurance programs to create a virtual operation. The Pizza/Sub/BBQ Factory activity will provide a hands-on opportunity to put the program's content into practice. Teams will be led by experienced foodservice directors working as coaches and mentors.

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Speakers

Carrie Anderson - dining court supervisor at Purdue University Residences, will serve as the facilitator of the 2013 Foodservice Management Institute. Carrie attended the institute in 2011 and served as the co-facilitator in 2012.

Jeff Weissinger - director of dining services at SUNY at Cobleskill, will serve as the co-faciliator in 2013 and as the facilitator in 2014. Jeff attended the institute in 2012 and was selected for this leadership role based on an application and interview process, as well as participation and leadership skills demonstrated at the institute.

Julaine Kiehn, RD - director of campus dining services, University of Missouri, Columbia, MO. Julaine is the primary faculty member for this program, and will serve as one of the coach/mentors. She is a long-time NACUFS volunteer. Her many contributions and areas of involvement include: NACUFS president, 1998-99; national education committee chair, 2005-06; national conference chair, 1994; and her long-time and ongoing assistance in developing and facilitating other NACUFS educational programs.

Michael Galante - manager of motivation and innovation for Rich Products Corporation. Michael brings a wealth of information, energy, and enthusiasm to the program with presentations on marketing, merchandising and effective presentation skills.

Michael Joseph, CEC - national account culinary manager for Rich Products Corporation. Michael brings his culinary expertise and a little "magic" to the program with presentations on marketing, merchandising and display cooking.

Janet Paul - associate director of dining services at Concordia College, and NACUFS past president. Janet will serve as a coach/mentor at the 2013 FSMI and will assist in presenting the program content.

Nona Golledge - director of dining services at the University of Kansas, and NACUFS past president. Nona will serve as a coach/mentor at the 2013 FSMI and will assist in presenting the program content.

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Travel Logistics

The following information will be helpful if you are budgeting to attend the Foodservice Management Institute:

Institute Registration Fee: There is no institute registration fee. All conference materials, facility tours and group meals are covered by the association and/or the sponsors of the program.

Hotel: Once accepted for an institute, participants will need to make their own hotel reservations. The 2013 group hotel rate for the Embassy Suites - Buffalo is $137/night plus tax (estimated at 13.75%). You should plan on at least a five-night stay (Monday to Friday), for a total of approximately $780 in hotel expenses.

Travel: Travel to and from Greater Buffalo Niagara International Airport (BUF) and most cities typically ranges between $300 - $500 plus appropriate airline luggage fees. The hotel provides a complimentary shuttle to and from the airport.

Meals: A complimentary hot breakfast buffet is included in your hotel rate. Three lunches, breaks, and three dinners are included in the program registration. Participants at FSMI should be prepared to purchase the following meals on their own:

All meals during travel prior to 5:00 p.m. on Monday
Two dinners on your own/team meetings (on Wednesday and Thursday)
One lunch on your own/team meetings on Friday
All meals during travel after the program ends at 9:00 p.m. on Friday.

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Sponsor

NACUFS extends its thanks to Rich Products Corporation for their financial and programming support of the Foodservice Management Institute.