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 Collegiate Dining Body of Knowledge™ is a downloadable, navigable PDF publication available at no cost to NACUFS members in our new online store. The publication includes interactive links throughout, allowing you to quickly navigate between the table of contents and the five knowledge domains and associated subdomains.
The NACUFS Collegiate Dining Body of Knowledge™ recognizes the diversity of work dining professionals perform and introduces a learning framework that identifies the core competencies they need to manage and lead their organizations. This groundbreaking new member resource has the potential to position and elevate collegiate dining management as a profession.
For the first time, the value of collegiate dining – on campus and across the foodservice industry – is clearly and comprehensively articulated in this professional publication that establishes the unique nature of the field and how collegiate dining professionals are integrated into the fabric of higher education.
As a professional development tool for individuals and teams, the NACUFS Collegiate Dining Body of Knowledge™ provides a learning framework (160+ core competency statements) for professionals who either supervise and manage dining operations or who provide strategic leadership for their dining program. It can be used by individuals for self-assessment, identification of relevant learning opportunities, and career planning. Collegiate dining programs can use it for talent recruitment and management, drafting job descriptions, and evaluating employees.
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 applications for members who have outsourced a component of their programs 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.