Dates and locations subject to change.
Opening General Session - Let's REvisit the Topic of Food. How Important is it, Really?
Super Session: Food Service and Supply Chain Trends - Make Your Own Predictions
General Session - Part 1: Benefits and Myths of Contract Management & Part 2: The Value of Your Dining Program - College Leadership Perspective
Experiential Learning Sessions (Off-Site, Choose One)
Experiential Learning Sessions (On-Site, Choose One)
Content Expert to Teacher: How to Become a Great Facilitator
Engagement: It's a Belief, Not a Program
Living Our Mission of Sustainability
To El Salvador and Back
Calibrating the Balance Between Residential & Retail Dining
The Evolution of Supply Chain Communication Strategies
UT Farm Stand: Modeling a Sustainable Food System on Campus
Foodservice Concept Development
Building the Sustainable Menu Your Students Want
Reimaging Food Services and the Traditional Dining Hall
Communicating with Generation Z: Technology Solutions
Creating a Dining Experience Free From Germs & Chemicals
Seven Successful Strategies to Boost Meal Plan Revenues
Reinventing an Icon - The Process to Gluten, Tree & Peanut Free
More Than a Meal: Transforming Our Campus
Leveraging Technology to Enhance Efficiency & Guest Experience
Closing General Session: Gen Alpha - Who Are They and How Should We Prepare to Serve Them?