Successful foodservice programs often share tried-and-true management practices, and NACUFS' resources help you leverage that expertise to evaluate and improve your foodservice program.
The NACUFS Professional Practices Manual is a compilation of more than 1,000 best practices in nearly 100 key areas important to college and university foodservice departments. The manual details best practices in areas such as marketing, menu management, purchasing, food safety, security, capital improvement, and sustainability.
Managing a foodservice contract has its own set of unique challenges. The second edition of Administering Food Service Contracts: A Handbook for Contract Administrators in College and University Food Services is designed to help association members who are responsible for overseeing an outsourced dining program on behalf of their institution. The guide also has application for members who have outsourced a component of their program such as concessions, student unions, or vending. The handbook provides information on types of foodservice contracts, the elements of a foodservice contract, preparing RFP documents, soliciting and processing bid proposals, and the role of the contract administrator in monitoring the performance of the foodservice management company.