2012 NACUFS Institutes Brochure by NACUFS

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2012 NACUFS INSTITUTES

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Continuous professional development is critical for success.

Since 1958, education has been at the core of NACUFS, supporting the success of the industry, the institution, and the individual.

The association offers a broad range of educational opportunities that are designed to help foodservice professionals at all levels achieve specific knowledge that can immediately be applied to their foodservice operation.

Foundation INSTITUTES Should be taken first.

Foodservice Management Institute (FSMI) Human Resources Institute (HRI) Leadership Institute (LI)

The Institutes

For more than a decade, the NACUFS Institutes have been helping foodservice professionals develop the skills needed to advance their careers and strengthen their foodservice programs. Available exclusively to NACUFS members, the eight institutes are among the most rigorous—and rewarding—professional development programs offered by the association. The institutes offer a robust curriculum based on the NACUFS Professional Practices in College & University Food Services manual, focused on practical outcomes and a wide range of subjects. Comprised of three Foundation Institutes and five Capstone Institutes, the program as a whole covers the core competencies identified as critical to success in the collegiate foodservice profession.

The institute programs are open to any foodservice professional employed by a current NACUFS institutional member. Those interested in participating in these elite programs must submit an application for selection and scholarship consideration. Selection is determined through a multi-stage process involving association leaders at both the regional and national level. Registration fees and a travel stipend of $400 for each participant are fully funded through NACUFS scholarships, making the institutes an excellent value for participants and their employers. To learn more about the application, selection, and scholarship process, visit www.nacufs.org/institutes.

Deadline for Summer Institute Applications March 9, 2012

Deadline for Winter Institute Applications September 4, 2012

Capstone

INSTITUTES

Should be taken after completing the Foundation Institutes.

Customer Service Institute (CSI) Facilities Management Institute (FacMI) Financial Management Institute (FinMI) Marketing Institute (MI) Planning Institute (PI)

Customer Service Institute Held biennially in odd-numbered years. At the Customer Service Institute (CSI), participants explore a variety of customer service philosophies and principles. Topics covered include: • Setting customer service standards • Developing a customer service program • Responding to and resolving customer complaints • Assessing customer service results Sponsored by True Food Service Equipment

Capstone INSTITUTES

The five Capstone Institutes focus on specific principles that, added to the core skills covered in the Foundation Institutes, help participants build and maintain a strong college or university foodservice program. While each institute’s curriculum is designed to stand independently, it is recommended that participants complete each of the Foundation Institutes before moving on to the Capstone Institutes.

Foundation

INSTITUTES

The three Foundation Institutes cover the core skills needed to build and maintain a strong college or university foodservice program. While each institute’s curriculum is designed to stand independently, it is recommended that participants complete each of the Foundation Institutes before moving on to the Capstone Institutes.

Facilities Management Institute Held biennially in even-numbered years. The Facilities Management Institute (FacMI) focuses on the management of facilities, equipment, and environmental issues on college and university campuses. Topics covered include: • Contemporary environmental issues • Sanitation, safety, security, use, and scheduling • Evaluating present and future facility needs • Designing and preparing for renovations Sponsored by Hobart Corporation

Foodservice Management Institute Held annually. The Foodservice Management Institute (FSMI) focuses on the basic operational components of collegiate foodservice management. Topics covered include: • Organization and structure for a foodservice operation • Menu development • Quality assurance • Merchandising and marketing • Food safety and sanitation Sponsored by Rich Products Corporation

Financial Management Institute Held biennially in even-numbered years. The Financial Management Institute (FinMI) covers the myriad financial components of collegiate foodservice management. Topics covered include: • Budgets • Contract provisions • Collecting, analyzing, and reporting financial data • Identifying and assessing risk factors Sponsored by ConAgra Foodservice and Lamb Weston

Marketing Institute Held biennially in even-numbered years. The Marketing Institute (MI) spotlights the theory and techniques of marketing a collegiate foodservice program. Topics covered include: • Components of marketing • Developing a marketing plan and strategy • Analyzing the impact of marketing efforts

Planning Institute Held biennially in odd-numbered years. The Planning Institute (PI) focuses on the planning components of collegiate foodservice, including strategic and business planning. Topics covered include: • Differences between strategic and business plans • Components of the planning process • Using creative methods to enhance the planning process Sponsored by Basic American Foods

Sponsored by

Evening Dinner and Tour of Washington University Campus Dining Operations

Managing Customer Service Discuss how to assess customer service; conduct benchmarking; define customer service goals; develop and implement plans to achieve the goals; evaluate the program; address dissatisfied customers; and make modifications to increase effectiveness. Tour of True Food Service Equipment Identify True Food Service Equipment’s customer service philosophy and best practices.

Creating the Customer Service Culture Develop a customer service training program, discuss possible ways to meet customer needs while applying service controls, and develop a marketing and promotion program. Develop Customer Service Philosophy and Program Synthesize information from all institute sessions to develop a personal customer service philosophy that you can apply upon returning to your campus.

CSI

Facilities Management INSTITUTE

JUNE 23-27, 2012

The Hobart Educational Center • Troy, Ohio

Effectively managing facilities, equipment, and environmental issues is key for keeping a foodservice operation running smoothly. At the Facilities Management Institute, you will focus on best practices related to facilities design, equipment selection, maintenance, sanitation, safety, and security. At the Facilities Management Institute, you will learn to: • Identify and address contemporary environmental issues.

– Space and asset management. – Sustainability and “green” practices. – Energy and ergonomics.

• Effectively manage facilities and equipment through:

– Needs analysis. – Facility and equipment maintenance. – Sanitation, safety, and security. – Facility use and scheduling. – Equipment use and scheduling. • Evaluate present and future facility and equipment needs. • Evaluate designs for future renovations and construction. • Develop a facilities and equipment management operations manual.

Enrollment is limited to 30 attendees: four from each region and six at-large participants.

SESSIONS Foundation of Facilities Management Learn how the combination of people, process, and place affects facilities planning and management. Discover ways to use the NACUFS Operating Performance Benchmarking Survey and other methods to manage effectively. The Impact of the Environment Key environmental issues in facilities management include sustainable design, energy efficiency, indoor air quality, ergonomics, and waste management. Find out how each affects the environment, with special considerations for collegiate settings.

Facilities Safety and Security Examine contemporary security and safety issues, and develop a plan of action and response. Facilities Condition Assessment Discover how to develop and follow an audit process, including performing quantitative assessments; designing and conducting the audit; and utilizing technology and other resources for assessing conditions. Learn about the role of a foodservice consultant in conducting assessments. Foodservice Planning: Layout and Equipment Learn how a focused process, a planning team, and clear communication contribute to successful facilities planning.

CAPSTONE INSTITUTE

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This program is targeted for the foodservice management professional who has preferably completed the Foodservice Management Institute, Human Resources Institute, and Leadership Institute.

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DAY ONE Evening Welcome Dinner and Introductions

What is Facilities Management?

DAY FOUR Morning Tour of Culinary Support Facility at Miami University

DAY TWO Morning Foundations of Facilities Management

Characteristics of Modern Foodservice Layout

Noon

Sustainability in Design

Noon

Lunch

Afternoon

Safety and Security

Contracts

Facilities Planning and Construction

Evening

Group Dinner

DAY THREE Morning Tour of Hobart Facility with Sessions on Equipment Use and Maintenance Noon

Layout Analysis Lunch and Group Activity

Afternoon Layout Analysis (continued)

Energy and Ergonomics

Evening

Group Dinner

DAY FIVE Morning Principles of Capital Needs; Space and Asset Management

Practicum: Facility Design

Graduation and Program Evaluation

Noon

Departure

Lunch

Afternoon Tour of Hobart Facility with Sessions on Equipment Use and Maintenance (continued) Evening

Facilities Condition Assessment

Group Dinner

Characteristics of Contemporary Collegiate Dining Facilities See examples of campus dining facilities and find out what makes them effective. Layout Analysis Explore the operational aspect in layout planning, space allocation, receiving, food processing, and serving. Principles of Equipment Selection Learn how to select equipment that will meet your needs.

Sponsored by

Space and Asset Management Discover three goals of space and asset management, assessing capital needs, and the 80/20 rule. The State of Food Equipment Technology Find out about the latest developments in warewashing technology; conveyer designs and applications; and cooking, heating, and food technology. Review NAFEM protocol. Tour the Hobart manufacturing facility. Maintaining the Facility Discover ways to effectively and efficiently maintain facilities, including keeping maintenance logs, and analyzing equipment.

FacMI

Financial Management INSTITUTE

JUNE 9-14, 2012

ConAgra Headquarters • Omaha, Nebraska

A profitable foodservice program starts with healthy finances. The Financial Management Institute focuses on the financial components of collegiate foodservice management, including budgeting, data analysis, and reporting. At the Financial Management Institute, you will learn to: • Create budgets appropriate for your operation(s).

– Create a capital budget. – Analyze capital needs. – Create a depreciation schedule. – Create a zero-based operating budget. – Analyze the financial impact of meal plans. – Analyze the financial impact of other pricing structures (C-store, retail, catering).

SESSIONS

• Evaluate critical contract provisions (e.g., franchising, exclusive beverage, prime vendor).

– Interpret contract language and clauses. – Analyze the financial components of contracts. – I dentify and evaluate revenue generation opportunities. – Identify and evaluate cost control opportunities. • Collect, interpret, process, track, and report financial data.

– Conduct a cost/benefit analysis. – Conduct a pro forma analysis. – Conduct a system audit. – Analyze, synthesize, and report financial data. •Identify and assess risk factors.

– Apply risk management protocols to food safety, cash handling, and employee and customer safety and security. – Identify liability factors. Enrollment is limited to 18 attendees: two from each region and six at-large participants.

Basics of Budgeting Learn budgeting philosophies, reasons for budgeting, types of budgets, cash vs. accrual accounting, use of historical data, forecasting techniques, depreciation methods, and more.

The Operational Budget Discuss the purpose of an operational budget, forecasting expenses, budget revisions, and revenue and expense variance analysis.

Using Excel for Foodservice Participate in a tutorial that introduces Microsoft Excel® as a financial management tool for foodservice.

Financial Analysis Learn how to conduct a financial analysis, including cost/ benefit analysis; breakeven analysis; ratios and what they tell you about your operation; and classes of ratios.

Capital Budgeting Learn the purpose of capital budgets, timing of cash flows, time value of money, discounting of cash flows, and capital budget techniques.

Analyzing Financial Statements With a partner, analyze financial statements using a case study. Meal Plans and Their Financial Impact Discover the impact of various meal plans and their financial implications.

CAPSTONE INSTITUTE

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This program is targeted for the foodservice management professional who has preferably completed the Foodservice Management Institute, Human Resources Institute, and Leadership Institute.

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ag t

DAY ONE

DAY FOUR

Evening

Welcome Dinner and Introductions

Tour of ConAgra

Morning The Financial Impact of Meal Plans, Catering, C-Stores and Retail Operations ConAgra Presentation

DAY TWO

Noon

Lunch

Morning

Basics of Budgeting

Afternoon

Menu Engineering

Noon

Lunch

Case Study Introduction

Afternoon Revenue Generation Opportunities

Evening

Dinner on Your Own

Capital Budgeting

Team Meetings

Evening

Dinner on Your Own

Team Meetings

DAY THREE Morning

The Operations Budget

Noon

Lunch

Afternoon Financial Analysis

Analyzing Financial Statements

Evening

Dinner on Your Own

Team Meetings

DAY FIVE Morning Contracts and Their Financial Impact Negotiations Noon

Lunch

Afternoon

Final Presentation Preparation

Evening

Group Dinner

DAY SIX Morning

Final Presentations

Graduation and Program Evaluation

Noon

Departure

Sponsored by

Risk Management and Ethics Understand the financial impact of risk management and ethics. Menu Engineering Learn about menu engineering and priority considerations, and learn how to use the department income statement and operating budget data to establish base selling prices. Pricing Strategies for Retail Operations Participate in a discussion on pricing strategies for myriad collegiate retail food operations.

Contracts and Their Financial Impact Examine the financial impact of contracts including the RFP process, legalities, ethics, negotiations, effective contract development, and system audits. The Economy, the Future, and Foodservice Experience a special presentation provided by the ConAgra Foodservice and Lamb Weston management team. Revenue Generation Opportunities Discover non-traditional methods that can be used to grow a collegiate foodservice business.

FinMI

Foodservice Management INSTITUTE

JUNE 4-9, 2012

Rich’s Renaissance Center • Buffalo, New York

Successful foodservice managers share a core set of skills and knowledge that help them run their operations efficiently. The Foodservice Management Institute focuses on the basic operational components of collegiate foodservice management. At the Foodservice Management Institute, you will learn to: • Evaluate and develop an appropriate organization and structure for an operation.

– Identify and relate financial and cost analysis factors. – Read and interpret operating statements, including analyzing food, labor, supplies, etc. – Create a budget and forecast expenses and revenue. – Describe how pricing and cost and inventory controls affect budget management.

• Develop a menu.

– Tailor the menu to the target market. – Perform a pricing and cost analysis. – Apply principles of menu engineering. – Define marketing. – Identify the components of a marketing plan. – Define merchandising, public relations, advertising, and promotions. – Demonstrate creative food presentation techniques. – Assess customer satisfaction. • Develop a quality assurance program with effective auditing. • Develop a food safety and sanitation program.

– Apply food storage principles. – Demonstrate safe food-handling procedures. – Describe safe product delivery/distribution systems. Enrollment is limited to 21 attendees: three from each region, one industry member, and two at-large participants.

SESSIONS 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.

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FOUNDATION INSTITUTE

The three Foundation Institutes are designed to teach the core skills needed in the collegiate foodservice profession and should be taken before attending the Capstone Institutes.

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DAY ONE

DAY FOUR

Evening Welcome Dinner and Introductions

Morning

Merchandising and Marketing

Organizational Development and Mission Statements

Team Meetings with Coaches/Mentors

Team Meetings

Noon

Lunch

Afternoon

Pizza/Sub/BBQ Factory

Team Meetings

DAY TWO

Evening

Morning

Cost Control

Noon

Lunch

Afternoon

HACCP and Sanitation

Reading Financial Reports and Building the Budget Team Meetings Evening

Group Meeting

Group Dinner

DAY THREE Morning

Building the Menu

Quality Assurance

Noon

Lunch

Afternoon Introduction of Pizza/Sub/ BBQ Factory

Dinner on Your Own

Team Meetings

DAY FIVE Morning Presentation of Pizza/Sub/ BBQ Factory Team Meetings Noon

Lunch on Your Own

Afternoon

Final Project Presentations

Graduation and Program Evaluation

Evening

Group Dinner

DAY SIX Morning Departure

Tour of Richâ&#x20AC;&#x2122;s R&D Center

Team Meetings Group Meeting Evening

Dinner on Your Own

Sponsored by

Team Meetings

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 practice.

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 programâ&#x20AC;&#x2122;s content into practice. Teams will be led by experienced foodservice directors working as coaches and mentors.

FSMI

Human Resources

INSTITUTE

JUNE 11-16, 2012

Schwan’s High Performance Development Center • Marshall, Minnesota

Strong foodservice operations rely on efficient, well-trained staff. The Human Resources Institute focuses on preparing participants to effectively manage and direct a workforce through practical application of defined processes. At the Human Resources Institute, you will learn to: • Demonstrate effective personnel management skills.

– Understand the interaction process for working with a diverse group of employees. – Begin the development of a recruiting program based on best practices learned from other colleges and universities. – Demonstrate effective interviewing techniques. – Create accurate and legal job descriptions. – Employ legal, ethical, and relevant hiring practices.

• Create an outline of a model training program.

– Effectively manage the performance of the employee. – Evaluate and document the performance of each individual. – Apply coaching and mentoring skills. – Apply appropriate disciplinary principles. – Create a professional development program. – Develop and evaluate recognition and reward programs. • Effectively manage workforce dynamics.

– Demonstrate conflict resolution techniques. – Manage the change process. – Identify and relate factors of delegation. – Analyze a situation and apply problem-solving techniques. – Demonstrate negotiation skills. Enrollment is limited to 21 attendees; three from each region and three at-large candidates.

SESSIONS Selection Interviewing Explore what good and bad hiring decisions can cost an organization; how to analyze a position description to determine needed skills and competencies; and how to write behavior-based interview questions, employ legal and ethical hiring practices, and demonstrate effective interviewing techniques. Coaching and Mentoring Skills Discuss how to build skills in others, including coaching people to higher levels of performance, creating a coaching relationship, and observing and giving effective feedback.

Performance Management Workshop Discuss how to develop action plans for short- and long-term goals; evaluate and document the performance of individuals; apply appropriate disciplinary principles; and identify components of a professional development program. Model Training Program Discuss a five-step model that is a true foundation for a solid training program. Discover the learning factors each individual possesses and how to combine them for effective comprehension.

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FOUNDATION INSTITUTE

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DAY ONE

ou es R

The three Foundation Institutes are designed to teach the core skills needed in the collegiate foodservice profession and should be taken before attending the Capstone Institutes.

DAY FOUR Welcome Dinner and Introductions

DAY TWO

Morning

Building a Training Model

Working Through Conflict

Noon

Lunch

Afternoon

Talent: Recruitment and Retention

Morning

Selection Interviewing

Noon

Lunch

Afternoon

Essentials of Leadership

Evening

Dinner on Your Own

Team Meetings

DAY THREE

Responding/Adapting to Change Dinner on Your Own

DAY FIVE Morning

Facilitator Overview

Morning Setting Performance Expectations, Part 1

Team Presentation Preparation

Tour of Schwan’s Ice Cream Plant and Convenience Specialty Food Plant

Noon

Lunch

Afternoon Setting Performance Expectations, Part 2

Team Presentations Lunch

Afternoon Group Project Overview and Evaluations Evening

Group Dinner and Graduation

Reviewing Performance Progress

DAY SIX

Evening

Dinner on Your Own

Morning Departure

Team Meetings

Sponsored by

Responding and Adapting to Change Recognizing that everyone has an individual behavioral style, discover how to recognize your reaction to change, manage the change process, and seek and acknowledge others’ reactions. Working Through Conflict Learn to analyze a situation and apply problem-solving and negotiating skills to resolve conflict.

Virtual Operation Work in a team and use case studies to develop a virtual operation that includes an organizational chart; staffing plan; job descriptions; a recruitment program outline; hiring criteria and process; interview questions; and a training program outline with new-hire orientation and ongoing training plans. Teams will be led by experienced foodservice directors serving as coaches and mentors. Key presentations are made by Schwan’s High Performance Development Center team of professional trainers.

HRI

Leadership

INSTITUTE

JUNE 3-8, 2012

Nestlé Culinary Innovation Center • Solon, Ohio

Leaders exist at every level of a foodservice operation, from directors to front-line supervisors. This program focuses on helping you analyze your personal leadership style and effectively get things done through others. At the Leadership Institute, you will learn to: • Recognize and apply basic leadership principles.

– Differentiate leadership styles. – Identify and analyze your leadership style. – Demonstrate ethical decision-making.

• Demonstrate effective team building.

– Apply coaching and counseling skills. – Manage diversity and cultural differences. • Manage group dynamics.

– Effectively communicate your thoughts and ideas. – Demonstrate positive public speaking/ presentation skills. – Create a motivating work environment. – Implement and manage change. Enrollment is limited to 30 attendees; four from each region and six at-large participants.

SESSIONS Setting the Stage Understand the basics that all leaders build from, including understanding basic motivators; the critical balance of trust and respect; characteristics of a high performance team; the relationship between beliefs, perceptions, and behavior, and creating the willingness to follow.

Focus on Self Discover your own leadership style and isolate strengths and areas for growth, including focusing on observable behavior; understanding the importance of aligning intent and impact; identifying strengths and blind spots; developing observation skills; understanding style needs; understanding tension-reaction behavior; and choosing flexibility. Focus on Communicating to Influence Learn to use process to establish directions, get buy-in, and clarify responsibilities including planning, preparing, and presenting.

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FOUNDATION INSTITUTE

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The three Foundation Institutes are designed to teach the core skills needed in the collegiate foodservice profession and should be taken before attending the Capstone Institutes.

DAY ONE Evening

Welcome Dinner and Introductions

DAY FIVE

DAY TWO

Morning

Focus on Team (continued)

Morning

Setting the Stage

Focus on Managing Change

Noon

Lunch

Noon

Lunch

Afternoon

Focus on Self

Evening

Group Dinner

Afternoon Focus on Managing Change (continued)

Team Meetings

Evening

Group Dinner

Team Meetings

DAY THREE Morning Focus on Communicating to Influence Noon

Lunch

Afternoon Focus on Communicating to Influence (continued) Evening

DAY SIX Morning Presentations of Personal Growth Plans and Personal Action Plans

Graduation and Program Evaluations

Noon

Departure

Dinner on Your Own

Team Meetings

DAY FOUR Morning Tour of NestlĂŠ Professional Culinary Innovation Center Noon

Sponsored by

Lunch

Afternoon Focus on Self (continued)

Focus on Team

Evening

Group Dinner

Team Meetings

Focus on Team Learn how to develop a team profile; adapt to the changing role of leadership; develop clear expectations; provide feedback to develop people and accountability; and how to address dilemmas and solve problems. Focus on Managing Change Discover why people resist change even when it is good, and the importance of focusing on the future. Learn to manage change and build action plans that work.

Personal Development Plan Develop a personal plan for success, applying the principles learned to a real-life example of an opportunity to influence change. All sessions are presented by Tom Champoux and staff of The Effectiveness Institute.

Marketing

INSTITUTE

DECEMBER 4-8, 2012

Coca-Cola World Headquarters • Atlanta, Georgia

Communicating your message effectively is key for attracting and keeping customers. The Marketing Institute focuses on the theory and techniques of marketing a collegiate foodservice program. At the Marketing Institute, you will learn to: • Identify and apply the components of marketing.

– Define marketing, public relations, promotions, advertising, branding, and merchandising. – Discover different tools and methods. –E xplore new marketing techniques, including interactive and social media.

• Develop a marketing plan.

– Identify and analyze the market. – Conduct a SWOT analysis. – Establish marketing goals and strategies. – Coordinate and analyze market research. – Develop a marketing budget. – Build and position an image and brand identity. – Evaluate the plan’s effectiveness. – Make changes to increase the effectiveness of the plan. • Apply ethical marketing practices (truth in advertising, disclaimers, product disclosure, etc.).

Enrollment is limited to 27 attendees: four from each region and three at-large participants.

SESSIONS Why Marketing? Examine the importance of marketing in a collegiate foodservice operation. Marketing Tools and Methods Discuss the role and application that public relations, customer relations, branding, and merchandising and promotions have in the marketing process.

Ethics Using industry examples such as gifts, promotions, and vendor incentives, learn how the foodservice department can promote an atmosphere of integrity and ethical behavior in all your marketing efforts. Case Study Work in a small group to find real-world examples of public relations, customer relations, branding, and merchandising and promotions.

M ar tin ke

CAPSTONE INSTITUTE

DAY ONE Evening

This program is targeted for the foodservice management professional who has preferably completed the Foodservice Management Institute, Human Resources Institute, and Leadership Institute.

DAY FOUR Welcome Dinner and Introductions

DAY TWO Morning

Mini-Tour of Coca-Cola Campus

What is Marketing?

Marketing Tools and Methods

Identifying and Reaching Your Customers

Morning Marketing from an Administrative Perspective

Developing a Marketing Strategy

Building a Marketing Budget

Building a Marketing Calendar

Working with the Press/Media

Noon

Lunch

Afternoon

Analyzing the Impact of Your Efforts

Noon

Lunch

Coca-Cola Presentation

Afternoon

Competitive Analysis

Case Studies SWOT Analysis Evening

Group Dinner

DAY THREE Morning

Case Study Discussion

Defining and Conducting Market Research

Setting Up Shop

Recap Steps: Developing a Marketing Plan Evening

Group Dinner

Team Meetings

DAY FIVE Morning

Team Meetings

Group Presentations

Branding

Noon

Lunch

Noon

Lunch

Afternoon

Graduation and Program Evaluation

Afternoon

Branding (continued)

Departure

Introduction of Teams and Final Project Evening

Dinner on Your Own

Team Meetings

Branding Learn how to ensure that the branding of the department effectively promotes its mission and is consistent with the strategies defined in the annual marketing plan. Market Research Explore the variety of research methods that can be used to develop an objective basis for planning how to market the foodservice department to maximize customer satisfaction and achieve financial goals.

Sponsored by

Developing a Marketing Plan Learn the essential steps for developing an effective marketing plan, including market research and assessment; market and situation analysis; department/ university integration; marketing goals, strategies, and action; marketing calendars and budgets; plan approval, effectiveness, and measurement; brand development; and continuous improvement.

Planning

INSTITUTE

HELD AGAIN IN 2013

Basic American Foods • Walnut Creek, California

The first step toward achieving a goal is developing a strong plan. The Planning Institute focuses on the planning components of college foodservices, with emphasis on strategic and business planning. At the Planning Institute, you will learn to: • Identify the critical components of the planning process.

– Identify trends that impact planning. – Analyze the situation. – Use benchmarking in planning. – Establish goals, strategies, and actions. – Develop evaluation standards and measures. – Develop strategies to gain approval of the plan. – Implement and evaluate the plan.

• Define the differences between strategic and business plans. • Develop a strategic plan and a business plan.

– Think strategically. – Visualize the process. – Develop the steps needed to accomplish your goals. • Apply a dynamic approach to planning in your own situation.

– Review the plan. – Revise the plan. Enrollment is limited to 18 participants; two from each region and six at-large candidates.

SESSIONS Basics of Planning Discuss why it’s important to plan, the different types of planning, how planning in collegiate foodservice has changed, and how to keep a “futures” orientation in your planning in the midst of daily crises and difficulties.

Scanning the Environment for Effective Strategic Planning Discover the trends—in higher education, in the food industry, and on your campus—that affect planning. Developing a Strategic Plan Learn how to identify and analyze the situation; make decisions; implement the plan; evaluate the plan; and revise the plan.

Pl an ni

CAPSTONE INSTITUTE

This program is targeted for the foodservice management professional who has preferably completed the Foodservice Management Institute, Human Resources Institute, and Leadership Institute.

DAY ONE Evening

DAY FOUR Welcome Dinner and Introductions

DAY TWO

Morning

Tour of Basic American Foods

Noon

Lunch

Afternoon

Means Planning (continued)

Morning

Introduction to Planning Institute

Resource Planning

Senseâ&#x20AC;&#x201C;Making: Designing the Mess

Evening

Noon

Lunch

Team Meetings

Afternoon Senseâ&#x20AC;&#x201C;Making: Designing the Mess (continued) Evening

Dinner on Your Own

Team Meetings

DAY THREE Morning

Idealized Design

Noon

Lunch

Afternoon

Idealized Design (continued)

Means Planning Evening

Dinner on Your Own

Team Meetings

Dinner on Your Own

DAY FIVE Morning Implementation Noon

Lunch

Afternoon

Implementation (continued)

Monitoring Evening

Group Dinner

DAY SIX Morning

Team Presentations

Graduation and Program Evaluation

Noon

Departure

Sponsored by

Getting to Yes Explore ways to persuade key stakeholders and leaders that your plan is workable. Find out how to convince colleagues and foodservice staff to join you in accomplishing the plan.

Virtual Operation Work in a team to apply the intellectual and creative steps in the planning process to a simulated collegiate foodservice operation.

Developing a Business Plan Discover how business planning, an outgrowth of strategic planning, ensures that all of the details of the operation are carefully analyzed and implemented to meet the overall goals.

All sessions are presented by Bruce Flye, Jr., a graphic facilitator and expert on strategic planning.

2012 PROFESSIONAL DEVELOPMENT OPPORTUNITIES Pre-Symposium Operator Roundtables

Pacific Region Conference

January 25–26 Albuquerque, N.M.

March 25–28 San Diego, Calif.

Foodservice Directors Symposium

Webinar Series: Sustainability in Collegiate Dining

January 27–28 Albuquerque, N.M. Continental Region Conference

February 26–29 Grand Forks, N.D. NACUFS “On the Road” at Catersource Conference & Tradeshow

April 3, 10, 17, & 19 www.nacufs.org/webinars NACUFS “On the Road” at NRA Show

May 8 Chicago, Ill. Leadership Institute

February 29 Las Vegas, Nev.

June 3–8 Solon, Ohio

Midwest Region Conference

Foodservice Management Institute

March 4–7 French Lick, Ind.

June 4–9 Buffalo, N.Y.

Mid-Atlantic Region Conference

Financial Management Institute

March 7–10 University Park, Pa.

June 9–14 Omaha, Neb.

Northeast Region Conference

Human Resources Institute

March 11–14 Amherst, Mass. Southern Region Conference

March 19–21 Nashville, Tenn.

June 11–16 Marshall, Minn.

Facilities Management Institute

June 23–27 Troy, Ohio

Institute

SCHEDULE

2012

Facilities Management Institute Financial Management Institute Foodservice Management Institute Human Resources Institute Leadership Institute Marketing Institute “Best of Boston” Pre-Conference University Tours

July 10–11 Boston, Mass.

2013

Catering Pre-Conference Workshop

Customer Service Institute

July 10–11 Boston, Mass.

Human Resources Institute

Neighborhood Market Retail Pre-Conference Workshop

July 10–11 Boston, Mass. NACUFS National Conference

July 11–14 Boston, Mass.

Foodservice Management Institute Leadership Institute Planning Institute

2014

Facilities Management Institute Financial Management Institute

Webinar Series: Customer Service Essentials

Foodservice Management Institute

November (Dates TBA) www.nacufs.org/webinars

Leadership Institute

Marketing Institute

December 4–8 Atlanta, Ga.

For a full calendar of events and more information about NACUFS professional development opportunities, visit www.nacufs.org.

Human Resources Institute Marketing Institute

2015

Customer Service Institute Foodservice Management Institute Human Resources Institute Leadership Institute Planning Institute

2525 Jolly Road, Suite 280 Okemos, MI 48864-3680

2012 NACUFS INSTITUTES