This program begins at 5:30 p.m. on Day One, and ends at 1:30 p.m. on Day Five. Departures should be scheduled after 3:30 p.m. on Day Five.
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 professionals working as coaches and mentors.
Julaine Kiehn, RD - retired 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.
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 2020 group hotel rate for the Embassy Suites - Buffalo is $162/night plus tax. You should plan on at least a four-night stay (Monday through Thursday, departing on Friday).
Travel: Travel to and from Greater Buffalo Niagara International Airport (BUF) and most cities typically ranges between $300 - $500 plus appropriate airline luggage fees.
Meals: A complimentary hot breakfast buffet is included in your hotel rate. Breaks, Lunches, and two dinners are included in the program registration.
NACUFS extends its thanks to Rich Products Corporation for their financial and programming support of the Foodservice Management Institute.