Learning Sessions

Keynotes

Say What You Mean in a Nice Way: Practical Communication Strategies for Every Conversation 

Sarita Maybin

Kick off the NACUFS conference in this high-energy, interactive keynote presentation and learn practical communication strategies to forge new horizons. Take home tools for positive conversations across all areas of the campus you serve and gain practical strategies for engaging your own team.  

PLUS, learn techniques for moving past setbacks and rekindling passion for your food service career. 

Keynote highlights include: 

·       Three P’s for staying positive in challenging situations 

·       Sarita’s Top 10 Positive Communication Phrases (Including Take-home Card) 

·       How to effectively respond to negative feedback—without getting defensive 

·       A proven process for constructively conveying concerns 

Find Your Jam: Create Momentum, Unlock Potential, and Rock What’s Next 

Rick Lozano

In college and university food services, the demands are high, budgets are tight, and resources often feel scarce. But great leaders and teams don’t just make do—they find creative ways to innovate, engage their people, and create momentum despite the challenges. 

That’s where Finding Your Jam comes in. 

In this high-energy keynote, Rick Lozano brings his signature blend of music, humor, and interactive storytelling to help NACUFS members leverage their existing resources, develop their teams, and create sustainable momentum—no matter how tight the budget or how big the challenge. 

Using Rick’s signature RIFF™ model, you’ll learn to: 

• Rewrite – Challenge outdated beliefs and shift from a mindset of scarcity to one of resourcefulness and creativity, where constraints fuel innovation rather than limit it. 

• Integrate – Discover how to make the most of what you already have—talent, skills, relationships, and technology—to create new opportunities for efficiency, service improvements, and team growth. 

• Focus – Cut through the noise and prioritize what truly matters— building strong teams, improving service, and fostering a culture of learning and adaptability in campus dining operations. 

• Flow – Develop a rhythm of continuous improvement and engagement, where teams feel energized, empowered, and ready to tackle whatever comes next. 

This isn’t just another keynote—this is a unique, interactive, high-energy experience that will leave you inspired and equipped with real, practical tools to create momentum, unlock potential, and rock what’s next in campus dining. 

Becoming REMEMORABLE! (Transforming Service into Storytellers) 

Bob Pacanovsky

Why do some organizations effortlessly capture the hearts and minds of their members, while others struggle to stand out in the crowd? What sets these exceptional organizations apart? 

In today's competitive landscape, it's no longer enough to simply provide good service. To thrive, organizations must create rememorable experiences that leave a lasting impression. This session will equip you with the strategies and tools to elevate your hospitality and service excellence, transforming your organization into a customer-centric powerhouse. 

In this session, Bob will share his research as he has talked to organizations like yours to learn about their efforts to boost loyalty, engagement, retention, and revenue, and to cultivate more storytellers for their organization. You will discover some of the traits they have in common, like-  

• The Power of Rememorable Experiences: Discover how exceptional experiences drive member/customer loyalty, and referrals, and create Brand Ambassadors. 

• Building a Culture of Excellence: Learn how to foster an organizational culture that prioritizes hospitality, service excellence, and employee empowerment. 

• Balancing Technology with Human Connection: Explore how to leverage technology to enhance member/customer experiences while maintaining the warmth and authenticity of human interaction. 

• Measuring and Improving Hospitality: Learn how to focus on the importance of ROR (Return on Relationships) measuring the impact of key soft skills that can help create a stronger ROI for organizations, which leads to growth, innovation, and revenue. 

Join us as we delve into the secrets of creating unforgettable and rememorable member/customer experiences. You'll gain valuable insights and practical tools to elevate your brand, foster loyalty, and drive business growth. 

Super Sessions

Student Panel: Next-Gen Leaders: Forging New Horizons Through Campus Dining

Moderator: Joe Tiapson

Dining services director of Retail Dining, Brigham Young University

This engaging student panel will highlight how on-campus dining programs are not only feeding students—but also forging future leaders. Hear directly from student leaders who have taken on meaningful roles within collegiate dining and discover how these experiences have shaped their personal and professional development.

Panelists will share how working in or alongside campus dining has helped them build critical leadership skills, develop confidence, and find their voice. They’ll discuss what motivates them, how they’ve been empowered by their roles, and the real changes they’ve been able to implement.

This session offers an authentic look at the student experience and provides inspiration for how your operation can be a powerful platform for student leadership and professional growth.

Key Takeaways:

• Understand the leadership journey of student workers and advocates in campus dining.
• Learn how campus dining roles can build transferable skills that support long-term success.
• Gain ideas for fostering environments where students feel empowered to lead, innovate, and contribute meaningfully.

Start Again:  Practical steps to reclaiming your path forward 

Lucas G. Irwin

Founder & CEO, Rebel Health

Rebounding from setbacks isn't solely about mental toughness; it's a skill we can cultivate. When life veers off course or we get knocked down, knowing how to navigate back is essential. In this session, we'll explore this process and how mastering it can help us be more resilient, responsive and propel us forward in our lives. 

Sessions

The Learning Sessions for the NACUFS 2025 National Conference will focus on delivering content in the domains aligned with the NACUFS Collegiate Dining Body of Knowledge™ . 

Business Administration Domain (BA)

Sessions in this domain focus on planning, systems, and business functions required to operate, enhance, and fund a campus-valued dining program

Talent Management Domain (TM)

Sessions in this domain focus on recruitment and selection, development, and engagement of personnel (including student employees) in order to operate a successful collegiate dining operation.

Guest Experience Domain (GE)

Sessions in this domain focus on providing an exceptional collegiate dining guest experience.

Campus & Community Engagement Domain (CCE)

Sessions in this domain focus on collaborative alignment with campus culture, mission, and strategies (including student engagement) as well as developing successful brand recognition through effective marketing.

Professional Intelligence Domain (PI)

Sessions in this domain focus on driving an ethical, organized environment that promotes high standards of integrity and inclusivity, effectively modeling responsible stewardship of campus resources, and leading and promoting organization initiatives and change.

Beyond the Dining Hall: How Collegiate Dining Thrives Through Cross-Campus Collaboration (CCE)

Jon Webster

Vice president of operations, Boston University Dining Services 

Christopher Bee

Campus culinary director, Boston University Dining Services 

Collegiate Dining programs can offer a more comprehensive experience for students by building relationships and partnerships with other departments on campus. By working closely with diverse groups such as academic departments, religious life, sustainability offices, and student organizations, dining services can offer tailored experiences for students that would otherwise be challenging to achieve within budgetary and operational constraints. These partnerships also create opportunities for innovation, improved student engagement, and enhanced campus-wide synergies. In this session, we will explore the benefits and results of developing strategic partnerships within the university, sharing key lessons learned and best practices for successful collaboration. 

Blazing A Trail with Sustainability (CCE)

Betsy Helgesen

Director dining services, University of Minnesota Duluth 

This presentation will showcase the University of Minnesota Duluth’s successful sustainability initiatives in Dining Services, including the exclusive use of compostable paper goods, a robust reusable container program, and the pulping of all food waste for composting. Attendees will explore actionable strategies to gradually reduce their own College and University Food Service programs’ carbon footprints while minimizing waste and saving costs. By sharing best practices and innovative approaches, leaders will be empowered to implement effective sustainability measures that contribute to environmental stewardship and financial efficiency in campus dining operations.  

Building Bridges: Forming and Executing Meaningful Collaborations Between Local vendors and University Programs (CCE)

Jason Warrington

Marketing manager, Bison Hospitality, Harding University

In today’s dynamic foodservice landscape, university dining programs can greatly benefit from forming strong, mutually beneficial relationships with local vendors. This presentation will guide attendees through the process of creating and maintaining these partnerships. Attendees will learn about the benefits of local sourcing, how to identify and evaluate potential partners, and strategies for successful collaboration. By the end of the session, participants will be equipped with practical tools to enhance their dining services and support their local communities. Join us to discover how to build lasting, impactful vendor relationships. 

Building the Nourish Program: Nutrition Services at University of Richmond (CCE)

Karen Hensley

Senior registered dietitian, University of Richmond

Madeline Nathe

Culinary registered dietitian, University of Richmond 

University of Richmond (UR) Dining Services was recently ranked No. 3 Best Campus Food by the Princeton Review. The epicenter of UR Dining’s Nutrition Services, known as NOURISH, is the Demonstration Kitchen, a state-of-the-art, open-concept educational cooking space that opened in 2021. This session will take participants through the development of UR Dining’s Demonstration Kitchen and how UR strives to create a culture of health and wellness through food by providing the campus community with a wide variety of educational culinary experiences, such as cooking classes, guest chef events, cooking competitions, and partnerships with other departments on campus. 

Creating a Competitive Edge: Meeting the Needs of the Rising Food Allergy Population (GE)

Susie Hultquist

Founder & CEO, Spokin 

The increasing number of children diagnosed with food allergies is now impacting college campuses. Dining services are facing not only a rise in students with allergies but also more complex dietary needs. The prevalence of multiple allergies and the growing incidence of allergies beyond the top nine allergens add layers of challenge. Compounding this issue, many students choose not to disclose their dietary restrictions as they seek to shed the “allergy kid” label. Nevertheless, college dining services are legally required to provide safe dining options for all students. This session will provide vital insights, data, and strategies for schools to effectively support and welcome students with food allergies. Through Spokin’s College Partner Program, institutions like George Washington University, which have established and continue to improve their programs, are promoted directly to the food allergy community—a group eager to find a safe home away from home for their children. In today’s competitive college environment, addressing the rising prevalence of food allergies and special dietary needs can provide a significant advantage. Join us in creating an inclusive dining experience that not only meets these needs but also fosters a sense of community for all students. This presentation is designed for campus dining directors, culinary teams, dietitians, and administrators aiming to position their institutions as leaders in safe, community-oriented dining, ready to meet the evolving needs of this incoming generation of students. 

Elevate and Integrate: Is Dining Leadership Ready for Changing University Realities? (BA)

Steve Mangan

Senior consultant, Brailsford & Dunlavey 

Rafi Taherian

Senior consultant, Brailsford & Dunlavey 

Chet Roach

Executive director of management advisory services, Brailsford & Dunlavey 

Amy Ellingson

Associate, Brailsford & Dunlavey

Higher education campuses are rapidly evolving beyond traditional physical spaces into interconnected ecosystems integrating academic, social, athletic, performance, and community elements. Yet, do planning approaches truly address these growing demands? How can dining and auxiliary leaders elevate their organizations by strategically integrating with other campus services and amenities? In this session, led by Brailsford & Dunlavey’s (B&D’s) nationally recognized innovators in higher education auxiliary planning, participants will explore how visionary design, analytics, and urbanistic approaches can transform campuses into vibrant hubs for learning, innovation, and engagement. 

Employee Engagement Action Plan (TM)

Terrasa Mouw-Grewell

Engagement manager, Iowa State University 

Paige Ermer

Associate director for residential dining, Iowa State University 

Staffing and employee satisfaction have been a struggle for all of us over the past several years, starting with the pandemic. At Iowa State University, we knew that a change in culture was needed and that it would take some work on the part of our whole team to make that happen. Join us to learn about how our Employee Engagement Action Plan came about, the changes we made along the way, what our staff were able to teach us as leaders, and how that plan has changed the entire culture of our dining program. 

From Capitol Hill to Campus: Understanding Policy’s Role in Food and Education (PI)

Tim Wolfmeyer

Principal, Cornerstone Government Affairs

Andrea Johnson

Chief growth and innovation executive, Chartwells Higher Education 

Walt Coleman

Vice president, Managing Legal Counsel, Compass Group 

A high-level conversation on federal and state issues shaping the future of higher education food service.

As higher education and campus dining evolve in response to shifting political and economic landscapes, understanding the influence of public policy has never been more critical. This expert-led panel will explore how evolving federal and state policies on trade, tariffs, nutrition, and education are impacting campus dining and higher education. Featuring a Chief Innovation Executive, Legal Counsel, and a representative from a bipartisan government relations agency, the session offers timely insights to help institutions navigate risks, adapt to change, and plan strategically. 

Forget AI: Automation Is Still Relevant and a Game-Changing Tool (BA)

Brice Kikuchi

Associate vice chancellor, University of California - Irvine 

Like many organizations, University of California - Irvine uses spreadsheet software (MS Excel) to organize and present data (financial, student, and sales data).  Organizing the data in a way to tell a story or glean insights can be time-consuming. Typically, a data set comes in and someone “analyzes” it by organizing it in a table or chart. More time is spent organizing the data then analyzing it. Since the data is a snapshot, it needs to be organized every time the data changes.  Because it takes time and resources, most organizations will refresh the data on monthly or quarterly basis. This often creates an environment where leaders are making decisions on old data.  For years I sought to create a dynamic dashboard with real-time data. This was difficult to do until we learned about automation. In our presentation, we will tell you our story on how we are producing reports in seconds, rather than hours with free tools embedded in our common productivity software. This new approach has transformed our business processes, saving us time and resources—a true operational efficiency. 

Inventory Excellence to Manage Your Bottom Line (BA)

Cathy Ness

Director of solution engineering, Transact + CBORD 

Joie Schoonover

Director of dining and retail services, University of Wisconsin - Milwaukee 

With razor-thin margins in the foodservice industry, every dollar counts, and poor inventory management can quickly eat away at a food operation’s bottom line. The impact of inefficient practices, such as overstocking and understocking, is significant, with inventory accuracy averaging only 63% across U.S. food operations. This session will detail how to improve inventory management practices and achieve up to a 10% reduction in costs by addressing these common issues. Designed for both small food operations and large multi-venue facilities, this session will provide practical strategies for integrating effective inventory practices into daily operations and fostering a culture of continuous improvement. Attendees will gain actionable insights on the importance of inventory organization, common challenges that lead to mismanagement, and techniques for establishing efficient processes using the 5S Kaizen methodology. Participants will learn step-by-step methods for conducting 5S (Sort, Set in order, Shine, Standardize, Sustain) events to optimize inventory storage, reduce backstock, and streamline operations. The session will also cover best practices for inventory counting, tracking, and forecasting to ensure accurate inventory values are used for forecast-driven purchasing, cost of goods calculations, and inventory turnover analysis. Additionally, we will explore key performance indicators (KPIs) that reveal operational health and profitability, such as inventory turnover and cost of goods sold (COGS). Attendees will discover tools and technologies—including just-in-time inventory systems and analytics dashboards—that can enhance efficiency and transparency. This session is an opportunity to gain the knowledge and tools to immediately reduce food costs and improve the bottom line through inventory excellence. 

Mindfulness & Gratitude (PI)

Lucas G. Irwin

Founder & CEO, Rebel Health

Explore the research-backed benefits of mindfulness and gratitude practices, from reduced stress and improved focus to better sleep and emotional regulation. This workshop covers practical techniques, guided exercises, and insights from psychology and neuroscience to help you integrate these evidence-based practices into daily life. 

Navigating Retail Transformation: A Financial Approach to Student-centric Solutions (BA)

Jennifer Tober

Director of retail, MDining, University of Michigan  

Optimizing mobile ordering and kiosks: We will delve into implementing a new Point of Sale (POS) system, focusing on adding kiosks and enhancements to our mobile ordering platform. These innovations allowed us to streamline operations by reducing cashier roles while simultaneously increasing student engagement through a digital loyalty and rewards program. We’ll discuss how reallocating labor from traditional cashier duties to order fulfillment led to a significant increase in mobile transactions without necessitating additional staffing.  

Extending operational hours with technology: As we emerged from COVID, we faced challenges related to reduced operational hours and a slow return of foot traffic. To address student demands for late-night and weekend options, we explored specialty vending as a viable solution for fresh food offerings outside regular hours, minimizing labor costs. In this session, we will share insights on the implementation process, the range of offerings, and the outcomes of our pilot program, which successfully catered to student needs without incurring extra labor expenses, while also generating incremental revenue.  

Leveraging local restaurant partnerships: Our reimagined visiting restaurant program has transformed two of our retail locations into dynamic dining experiences. By partnering with local restaurants to create rotating food stations, we have increased culinary variety and excitement for students. This year, we expanded our program to include 12 local restaurants, with five of them serving daily across our locations. We’ll discuss how these partnerships not only enhanced student satisfaction but also resulted in labor savings, creating a win-win situation for students and the campus community as well as our operational efficiency. 

Nourishing Campus Communities: Connecting Dietetics, Students, and University Dining (GE)

Alyssa Reidhead

Professional practice assistant professor, Utah State University 

This session will explore practical and impactful ways that nutrition professionals can become essential members of university food service teams. We will highlight how Utah State University implemented student led projects such as a “Healthy Option” menu highlight and point of sale education to improve student eating patterns and satisfaction. You will also gain knowledge of how to create effective collaborations with nutrition programs on your campus to enhance the university dining experience. Whether you're launching a new initiative or looking to strengthen existing partnerships, this session will provide inspiration and actionable tools to elevate your dining program and nourish your campus community. 

Nourishing Change: A Dining Transformation Journey (CCE)

Vedda Hsu

Director, Oklahoma State University Dining Services 

Scott McCollum

Assistant director, Oklahoma State University Dining Services 

Amanda Hamlett

Marketing coordinator, Oklahoma State University Dining Services 

In this presentation, we will delve into the transformative journey of reimagining collegiate dining through the construction of a new dining facility, previously housed within a 60-year-old dormitory mezzanine. This project not only aimed to modernize the dining experience but also to adapt to the evolving needs of today’s students. The process began with the recognition that the existing space no longer met the demands of our community. We embarked on the ambitious task of designing a new dining building that could accommodate a diverse range of dining options while fostering a vibrant social environment. However, the onset of the COVID-19 pandemic introduced significant challenges, impacting both the project’s budget and timeline. As we navigated these hurdles, we were compelled to reevaluate our layout and overall design to align with a revised budget. This required innovative thinking and flexibility, leading us to explore creative solutions that would maximize functionality and enhance the student experience. We focused on creating a space that promotes community, sustainability, and accessibility, ensuring that every aspect of the design reflects the values of our institution. A key component of the new dining facility is an upscale, larger convenience store and market. Throughout the presentation, we will share insights into our collaborative approach, involving student feedback and input from various stakeholders. This engagement was crucial in shaping a dining environment that truly serves the needs of our community. We will also discuss the architectural considerations and design principles that guided the project, illustrating how we balanced aesthetic appeal with practical functionality. Join us as we explore the lessons learned from this transformative project, from overcoming budget constraints to implementing innovative dining solutions.  

Renovation and Transformation of the University of Pittsburgh’s Premier Dining Facility (GE)

Steve Schurr

Vice president of operations, University of Pittsburgh 

Rose Basso

Director of dining services, University of Pittsburgh Business, Hospitality, and Auxiliary Services 

In a significant transformation project spanning 18 months, the University of Pittsburgh reimagined its largest dining facility, creating a modern, student-centered space. This session delves into the project’s strategic planning, innovative solutions, and collaborative efforts that maintained continuous dining services throughout the construction. Participants will gain insight into the phased construction approach, temporary dining solutions, stakeholder engagement, and accessible practices that facilitated uninterrupted service. We’ll highlight the reimagined vision that now offers enhanced culinary experiences, flexible environments, and expanded capacity, designed to improve student satisfaction and campus life. Key features include stations like Table 33, showcasing Latin American flavors, Kokumi with Western-Asian inspired dishes, The Briny Pickle for custom sandwiches, and the plant-forward Farm Stand. Participants will learn about the phased construction approach, stakeholder engagement, and accessible practices that maintained service. The reimagined space, designed for community and culinary diversity, now offers flexible environments that enhance campus life, serving as a model for large-scale, student-focused renovations. This transformation delivers a one-of-a-kind experience that elevates the student experience with culinary showcases and culinary trends, student event programming focused on engagement, and inclusive dining options that meet all dietary needs. Attendees will learn about the challenges faced, strategies employed to mitigate disruptions, and the positive impact of this large-scale renovation, offering a model for executing transformative projects while sustaining essential services. 

Reviewing, Reframing, and Refocusing Access & Equity in Campus Dining (GE)

Elizabeth Riede

Executive director of campus dining, Appalachian State University 

Farrah Reidt

Director of nutrition, Appalachian State University 

Ellen Bunn

Associate director of disability resources, Appalachian State University 

This session highlights Appalachian State’s innovative approach to dietetic access and equity within campus dining, developed in collaboration with the Office of Access and Equity. Our program prioritizes inclusivity for students with diverse allergies and specific diets, emphasizing transparency in menu offerings and fostering student confidence. We will explore how our director of nutrition and director of access and equity: disability resources partner with our operations teams to offer personalized support systems, ensure compliance and develop best practices, ultimately enhancing the dining experience. Join us as we share insights and strategies for creating a more equitable dining environment that recognizes and responds to student needs. 

Reviewing the Results of the 2024-25 NACUFS Customer Satisfaction Survey (GE)

Johann Leitner

CEO, Touchwork 

Customer satisfaction is a key indicator of success, and understanding how you compare to other institutions is a critical component in evaluating your strengths and identifying opportunities for growth. The National Association of College & University Food Services (NACUFS) Customer Satisfaction Benchmarking Survey is designed to help you measure, evaluate, and benchmark the variety of needs and opinions of your most important customers – your students! This presentation will discuss how the 2024/25 survey was conducted and review the key findings regarding overall student perceptions about dining services. 

Safe Sells: Why Allergen-Free Dining Halls Are Winning Over Everyone (GE)

Brittany Lesage

Executive sous chef, Michigan State University

Jessica Barlcay-Ahrens

Dining services manager, Michigan State University

Emily Svennevik,  MPH, RD, LDN

Registered dietitian for campus dining, Vanderbilt University

Kristen Hasan, MPH, RD, LD

Registered dietitian for campus dining, University of Missouri 

Think allergen-free dining is just for students with dietary restrictions? Think again! Discover how universities like Vanderbilt, Michigan State, and Mizzou transformed entire dining halls into Top 9 allergen-free spaces—and watched them become campus hotspots. We’ll share surprising data showing how these facilities are attracting all students, streamlining operations, and creating more inclusive campus communities. Learn why going completely allergen-free might be your smartest move yet, both for safety and success.

Setting Up Your Dining Service Program for Success in Today’s Inflationary Environment (BA)

Rich Neumann

Director of culinary services, Ohio University (retired)

Culinary arts instructor, Mid-State Technical College 

Inflation and fee budget caps have created a difficult environment for college and university dining programs nationwide. The key to thriving in this environment depends on knowing where your program currently stands, using data to write a cost-benefit analysis, communicating the cost-benefit analysis with upper administration showing them your program’s value to the university, and having a reserve. This session will show you how to use the most current NACUFS Operating Ratios Data, Salary Survey Data, Bureau of Labor Statistics Data, and more to help you demonstrate your program’s value to the university. 

Streamlining Campus Dining Hiring: The Power of Dartmouth’s JOBS Line (TM)

Jon Plodzik

Director of dining, Dartmouth College  

Emily Sandow

Account executive, Touchwork 

Recruiting for dining services in the college and university sector presents unique challenges, especially in smaller towns where the candidate pool is limited. The hiring process is often extensive and layered with institutional policies that can delay the onboarding of much-needed staff. To bridge these gaps, Dartmouth Dining Services adopted a straightforward yet innovative tool—a JOBS line that allows interested candidates to text in for opportunities. This approach not only streamlines recruitment but also offers a modern, accessible way for candidates to express interest and engage directly with the dining team. Our presentation will cover how Dartmouth College Dining Services implemented this tool to simplify and accelerate the recruitment process. We’ll discuss how the JOBS line functions, from initial contact with candidates to follow-up protocols. In this interactive session, attendees will explore the steps taken to launch this solution, its operational benefits, and the ways it has improved outreach and candidate engagement. This presentation will include a case study overview by Jon Plodzik on how the JOBS line has impacted recruitment at Dartmouth. Emily Sandow will provide insights on the technical and operational setup, as well as best practices for integrating similar tools in other college and university dining operations.  Attendees will have the opportunity to engage in Q&A and discuss potential applications of the model in their own institutions, facilitating a collaborative exchange of ideas.  By the end of this session, attendees will be equipped with practical knowledge on implementing text-based solutions to reduce barriers in recruitment and foster a more responsive approach to filling critical dining services roles. This session offers an innovative perspective on modernizing recruitment in the college and university dining sector, making it easier to connect with candidates in real time. 

The Whole Plate of Marketing (CCE)

Richard Ronquillo

Director of marketing and communications, University of California, Davis

Alex Fisher-Wagner

Lead multimedia and social media specialist, University of California, Davis 

How can you best work with the resources you have? What do students want to know the most about on-campus dining? How can you tell if what you’re communicating is resonating with your students? Our team began with these questions as we sought to create campaigns that truly inspired students, had great storytelling, constantly evolved, and succeeded on a low budget. In this session, we’ll teach you how to identify your strengths, turn your strengths into an effective and comprehensive campaign, turn feedback into critical decision making and continuously improve and grow your marketing. Throughout the presentation, we’ll use our case study of the College of Agriculture and Environmental Sciences (CAES) to illustrate each step of the process. We’ll finish the presentation with how this process can be applied to your campaign and university. Plus, we’ll provide you with an evaluation worksheet that will help you identify your strengths. 

Training Excellence: Putting Your Best Foot Forward (TM)

Betsy Helgesen

Director dining services, University of Minnesota Duluth 

Join us to explore the University of Minnesota Duluth’s outstanding training program, tailored for new hires and current employees. Our comprehensive approach features a welcoming process, incremental onboarding, and versatile training modules available online and in print. Structured shadowing and mentorship enhance learning. The program promotes repeatable success with ongoing training and leadership development initiatives, including ”Train the Trainer” and Conflict Resolution. Attendees will gain valuable insights to create their own structured, supportive programs, equipping employees with best practices for success.