Issuu on Google+

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Focus

YOUR FOCUS

is your customers.

You

OUR FOCUS

is you.

You and your staff work hard to provide the best possible

foodservice program for your customers. As your professional association, our job is to help. For more than 50 years, the National Association of College & University Food Services has been supporting the college and university foodservice industry by providing members with the programs and resources they need to excel—from benchmarking and best practices to educational programming and professional networking. At a NACUFS member organization, each and every staff member enjoys access to the many programs and resources the association has to offer. Participation in NACUFS benefits the industry, the association, the institution, and the individual. This school year, be sure to take advantage of all of the many ways NACUFS can help you advance your program and your career.


ADVANCE Your Career

Continuous professional development is a critical factor in the success of today’s foodservice professional. For that reason, education is at the core of NACUFS and the association offers a broad range of professional development opportunities designed to help foodservice professionals at all levels. By arming yourself with the latest information, trends, and techniques, you can contribute more effectively to your organization’s success and, at the same time, advance your own career. Whether it’s attending a national or regional conference, an intensive institute program, or a workshop or symposium, you have the opportunity to learn from industry experts and share best practices with your peers. Live webinars and on-demand courses bring the latest information directly to you, providing additional cost-effective education options for you and your staff. Learn more at www.nacufs.org/education.

STRENGTHEN Your Program

Managing a foodservice operation is no easy task, and one that gets more and more complex each year. However, having the right tools at your disposal can make you more efficient and productive. NACUFS members can take advantage of our considerable catalogue of information and resources that can help you strengthen your foodservice program and improve your bottom line. NACUFS’ benchmarking surveys will help you identify performance strengths and opportunities for improvement in the areas of productivity, customer satisfaction, and employee compensation. Apply industry best practices to your program with the help of the Professional Practices Manual and NACUFS Sustainability Guide. And stay updated on the industry with association publications like the e-newsletter and Campus Dining Today. Learn more at www.nacufs.org/resources.

SHOWCASE Your Success

Collegiate foodservice is a demanding profession worthy of special attention. The many NACUFS awards and recognition opportunities celebrate the people and programs that epitomize success in campus dining. The prestigious Loyal E. Horton Dining Awards recognize exemplary menus, presentations, special event planning, and dining concepts. Food takes center stage with the Nutrition Awards and Culinary Challenge. The C-Store Best in the Business Awards focus on excellence in campus retail operations. New this year, the Sustainability Awards will honor members that demonstrate outstanding leadership in promoting environmental sustainability on campus. And each year, the association shows its appreciation to those who demonstrate outstanding service to the association and the industry by bestowing individual awards. Learn more at www.nacufs.org/recognition.

QUESTIONS? Contact the NACUFS office at (517) 332-2494 or email membership@nacufs.org.


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r Have you set up your profile yet in the NACUFS eCommunity? Sign in and join the conversation at community.nacufs.org. r Gather your staff to learn about reducing sodium with this month’s Culinary Nutrition Webinar Series.

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r It’s never too early to renew your NACUFS membership. New this year­—online renewal at www.nacufs.org/renew.


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Culinary Nutrition Webinar: Pass the Salt, Part 2

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r  Learn about gluten allergies and intolerances with this month’s Culinary Nutrition Webinar Series. r  Identify an outstanding culinarian to represent your school in the Culinary Challenge. The mandatory ingredient for the 2012 competition— flounder.

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This Month r  Help cultivate the next generation of collegiate foodservice professionals. Post the Clark E. DeHaven Scholarship and Foodservice Management Internship information and encourage your students to apply.

MARCH 2012

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NOVEMBER

N ovember 2011


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Culinary Nutrition Webinar: Gluten-Free Dietary Considerations

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Share your knowledge with your association friends and colleagues by presenting a conference interest session. National conference interest session proposals are due December 9.

D I N I N G

P R O F E S S I O N A L S


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r Help shape the future of the association by nominating an outstanding colleague for national office. Nominations are due December 30. r Gain recognition for your “green” efforts by entering the NACUFS Sustainability Awards. Start getting your entry ready to submit by the January 13 deadline.


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Don’t miss out on all the association has to offer! Be sure to renew your membership by December 30. New this year—online renewal at www.nacufs.org/renew.

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Customer Service Institute

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T H E

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This Month r  Find out how your foodservice program compares to those at peer institutions by participating in the Operating Performance Benchmarking Survey. Registration opens this month. r  The regional conferences are just around the corner— start making plans for you and your colleagues to attend.

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Entry Deadline: Sustainability Awards

Application Deadline: Foodservice Management Internship: Host Schools

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Honor an outstanding colleague by submitting a nomination for a national recognition award, including the Theodore W. Minah Distinguished Service Award, the Distinguished Lifetime Member Award, and the Daryl Van Hook Industry Award. Nominations are due January 31.

C A M P U S

D I N I N G

P R O F E S S I O N A L S


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r  The NACUFS Institutes cover the core competencies identified as critical to success in the collegiate foodservice profession. Prepare your application to attend one of these prestigious programs and submit by March 9. r  Headed to Catersource? Be sure to check out the NACUFS interest session on sustainability in campus catering.


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Have you done something creative with your convenience/retail stores on campus? Gain recognition for your efforts by entering the C-Store Best in the Business Awards. Start preparing your entries and submit by the deadline of March 9.

Groundhog Day

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Application Deadline: Clark E. DeHaven Scholarships

Valentine’s Day

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Ash Wednesday

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29

Continental Regional Conference Catersource Conference and Tradeshow

ATTENTION PROCRASTINATORS! Your benefits will expire if you don’t renew your membership by February 29. Renew online at www.nacufs.org/renew.

Leap Day

T H E

R E S O U R C E

F O R

C A M P U S

D I N I N G

P R O F E S S I O N A L S


NACUFS

is more than just an association.

It’s a

Community

COMMUNITY.

At its core, NACUFS is a community of people who are passionate about what they do. The association’s culture of connectivity encourages personal and professional growth, and facilitates the lifelong professional relationships and friendships that characterize the association.

BUILD YOUR PROFESSIONAL NETWORK. Through our array of educational programs, online services, national and regional conferences, and volunteer opportunities, NACUFS provides members with unmatched opportunities to develop valuable, lasting professional connections with an extensive network of peers. The NACUFS community is comprised of thousands of professionals at all levels— from managers and culinary experts that staff campus dining departments to industry representatives from the companies that provide the products and services needed to maintain a successful foodservice program. Whether in the association’s online communities, onsite professional development programs, or service as a volunteer, there are a wealth of opportunities for you to connect with other foodservice professionals to ask questions, receive feedback, and share ideas and resources.


CORE PURPOSE To foster exceptional campus dining programs through a passion for food and service and by leadership in education, professional development,

GET INVOLVED. NACUFS is driven by the varied and changing needs of its members. As a volunteer, you have the opportunity to actively engage in activities that are important to the association’s future, keeping it relevant and ensuring that it offers the programs and resources you need. This won’t just help move the association forward—it will help you hone your skills and expertise, and create lasting relationships with your peers.

networking, information exchange, and

Association Leadership

innovation in a culture of volunteerism.

A great organization relies on great leadership. Institutional members can serve the association by running for a leadership position at either the regional or national level. Regional council members develop programming within their region and regional presidents serve on the national board of directors, which governs overall association policies and procedures.

CORE VALUES Integrity Inclusiveness Continuous Improvement Critical Thinking Responsiveness

PORTFOLIO OF EXCELLENCE Education Networking Information Exchange Benchmarking Recognition Food Innovation Volunteerism

Industry members are important to the growth and success of the association. For this reason, the chair of the Industry Advisory Council assumes a prominent leadership role within the association as a voting member of the board of directors. In addition, each regional council and most national committees include an industry liaison.

Committees and Project Teams NACUFS programs and services are driven by the volunteers who serve on the association’s many committees and project teams. Whatever your interest—education, marketing, membership, benchmarking, nutrition, awards and more—there is a standing national or regional committee that can use your talents. NACUFS also periodically creates new programs or services, or revises old ones. To accomplish these tasks, an ad-hoc committee or special project team is brought together for the duration of the project.

Be a Virtual Volunteer If you need a volunteer experience that doesn’t require a great deal of time or travel, NACUFS also has many opportunities to lend a hand online.

Share Your Expertise Write an article for publication in Campus Dining Today or the association’s e-newsletter; present an interest session at a conference or educational program; or assist your peers by serving on a management consulting or professional practices visitation team. Learn more at www.nacufs.org/volunteer.


OCTOBER 2011

NOVEMBER 2011

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r  Get ready for some Revolutionary Thinking! Start making your plans to attend the 2012 NACUFS National Conference in Boston. Registration opens this month.

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This Month r  Have an outstanding student employee? Nominate him or her for the NACUFS Student Employee of the Year Award. Nominations are due March 30.

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MARCH

March 2012


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Gain recognition for your program by entering the prestigious Loyal E. Horton Dining Awards contest. Entries for Catering—Online Menu are due March 30; entries for all other categories are due April 13.

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Midwest Regional Conference

Entry Deadline: C-Store Best in the Business Awards

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Northeast Regional Conference

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Southern Regional Conference

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Pacific Regional Conference

Deadline: Student Employee of the Year Nominations

Entry Deadline: Loyal E. Horton Dining Awards: Category 6, Catering—Online Menu

T H E

R E S O U R C E

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P R O F E S S I O N A L S


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r  The Operating Performance Benchmarking Survey gives you critical information for making informed decisions— but only those that participate are eligible to receive the results. Be sure to submit your data by the April 6 deadline. r  Don’t forget—your Loyal E. Horton Dining Award entries must be received at the NACUFS office by April 13.


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Deadline: Operating Performance Benchmarking Survey

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Passover Begins

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Entry Deadline: Loyal E. Horton Dining Awards: Categories 1-5

Easter Sunday

Entry Deadline: Nutrition Awards

Earth Day

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T H E

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R E S O U R C E

Celebrate your efforts to promote wellness on campus by entering the Nutrition Awards. Entries for the Most Innovative Nutrition Program and Best Vegan Recipe are due April 27.

F O R

C A M P U S

D I N I N G

P R O F E S S I O N A L S


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FEBRUARY 2012 T

r  Check out this year’s pre-conference workshops for additional professional development opportunities before the 2012 NACUFS National Conference. On deck for this year—retail, catering, and a tour of several Boston member institutions.

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This Month r  If you’re headed to the NRA Show, be sure to include the NACUFS networking reception and interest session in your plans.

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MAY

May

2012


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Watch your mail for the Spring/ Summer issue of Campus Dining Today, which includes a preview of the upcoming national conference and candidates for national office.

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31 Registration Deadline: National Conference

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LIKE SAVING MONEY? Make sure you are registered for the national conference by May 31 to lock in the low registration rate.

Memorial Day

T H E

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P R O F E S S I O N A L S


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r  Members of the Canadian College & University Food Service Association head to their annual conference this month. Learn more about our northern colleagues at www.ccufsa.on.ca.


Sunday

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WHAT’S HOT ON YOUR CAMPUS? Send your story to news@nacufs.org and see it published in the association’s e-newsletter, website, or Campus Dining Today.

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Leadership Institute Foodservice Management Institute

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Financial Management Institute Flag Day

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Facilities Management Institute Canadian College & University Food Service Association Conference

T H E

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This Month r  Pack your bags and get ready for some Revolutionary Thinking at the 2012 NACUFS National Conference in Boston. We’ll see you there!

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31 There’s always something new with NACUFS. Watch the weekly e-newsletter and website for regular updates on what’s going on with the association.

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OCTOBER 2011 19 Culinary Nutrition Webinar: Pass the Salt, Part 1 26 Culinary Nutrition Webinar: Pass the Salt, Part 2 26 Registration Deadline: Contract Administrators Symposium NOVEMBER 2011 3-6 Contract Administrators Symposium 9 Culinary Nutrition Webinar: Gluten-Free Dietary Considerations 16 Culinary Nutrition Webinar: Gluten-Free Best Practices and Resources DECEMBER 2011 3-7 Customer Service Institute 9 Deadline: National Conference Interest Session Proposals 30 Deadline: 2012 Membership Renewal 30 Deadline: National Officer Nominations JANUARY 2012 13 Entry Deadline: Sustainability Awards 13 Application Deadline: Foodservice Management Internship: Host Schools 20 Application Deadline: Foodservice Management Internship: Students 25-28 Foodservice Directors Symposium 31 Deadline: National Recognition Award Nominations FEBRUARY 2012 15 Application Deadline: Clark E. DeHaven Scholarships 26-29 Continental Regional Conference

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MARCH 2012 4-7 Midwest Regional Conference 7-10 Mid-Atlantic Regional Conference 9 Entry Deadline: C-Store Best in the Business Awards 9 Application Deadline: Summer Institutes 11-14 Northeast Regional Conference 20-22 Southern Regional Conference 25-28 Pacific Regional Conference 30 Deadline: Student Employee of the Year Nominations 30 Entry Deadline: Loyal E. Horton Dining Awards: Category 6, Catering—Online Menu APRIL 2012 6 Deadline: Operating Performance Benchmarking Survey 13 Entry Deadline: Loyal E. Horton Dining Awards, Categories 1-5 27 Entry Deadline: Nutrition Awards MAY 2012 6 NACUFS Reception at NRA Show 8 NACUFS Interest Session at NRA Show 31 Registration Deadline: National Conference

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JUNE 2012

JUNE 2012 3-8 Leadership Institute 4-9 Foodservice Management Institute 9-14 Financial Management Institute 11-16 Human Resources Institute 23-27 Facilities Management Institute

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2525 Jolly Road, Suite 280 Okemos, MI 48864 Phone: (517) 332-2494 Fax: (517) 332-8144 www.nacufs.org


NACUFS Calendar | October 2011-July 2011