The impact collegiate dining has upon the institution goes well beyond foodservice – it is an integral piece of the student’s life on campus. To operate a successful foodservice program, professionals serving in this field must successfully blend guest service, operations, profitability, culinary innovation, and placemaking into the institution's academic mission and strategic priorities.
The National Association of College & University Food Services (NACUFS) supports your collegiate foodservice program and your professional journey through professional development with a focus on five different knowledge domains – Professional Intelligence, Talent Management, Campus and Community Engagement, Business Administration, and Guest Experience – and associated sub-domains. The focuses on the diversity of work collegiate dining professionals perform and introduces a learning framework built around the core competencies needed to manage and lead a foodservice program.
The NACUFS Collegiate Dining Body of Knowledge is a professional development tool for individuals or teams and provides a learning framework for professionals who supervise and manage collegiate dining operations or provide strategic leadership for a collegiate dining program. Individuals can utilize the NACUFS Collegiate Dining Body of Knowledge for self-assessment and identification of relevant learning opportunities. Collegiate dining programs can utilize the NACUFS Collegiate Dining Body of Knowledge for talent recruitment, management, creation of job descriptions, and evaluating employees.
The NACUFS Collegiate Dining Body of Knowledge is strategically weaved throughout the learning opportunities offered by NACUFS and can elevate the value you provide in the unique field of collegiate foodservice and provide a solid framework for you to develop and grow in your professional journey.