The National Association of College and University Food Services (NACUFS) has embarked on a significant process of strategic planning and governance review, as recently approved in a conceptual vote by the general membership during the 2014 NACUFS National Conference.
The conceptual vote was brought forward to the general membership at the General Membership Assembly on Friday, July 11. This vote allowed the board of directors, strategic planning committee, and the Governance Work Group (GWG) to move forward with the proposed governance changes with input from the general membership. More than 90 percent of members present voted to pass the conceptual vote and have the opportunity to have influence over the new structure.
NACUFS will create avenues allowing members’ voices to continue to be heard, and the GWG along with the board will take any proposals into consideration before finalizing the new governance model in 2015. This process honors the effort and success of the past, while taking a careful and deliberate look to the future and concentrating on member-focused, data-driven, outcome-based organizational decisions.
NACUFS past president Mark LoParco spoke about the upcoming changes, saying, “How an organization is governed is key to what it accomplishes. Great organizations recognize the need to plan proactively for the future and adapt to changing environments. NACUFS is at an historic moment when it is important to look to the future and explore opportunities for change, which will result in greater support to our regions and better programs for our members.”
Current NACUFS president Zia Ahmed looks to the future of the organization, “NACUFS is looking to make changes from a position of strength. As it moves into the future, the association is positioning itself to deliver increased value through programs and services that will result in stronger campus dining programs for our members.”
NACUFS is a strong organization with more than 1,000 institutional and industry members. With a retention rate of 93 percent and a satisfaction rate of nearly 80 percent, the association serves the changing needs of its members through resources, education, networking, and volunteer opportunities.
NACUFS is in a position of strength both in membership and financially. Structural and procedural changes will ensure that the organization continues to be strong and serve the needs of its members in the coming years.
Governance determines how decisions will be made, by whom and within what parameters. Each college or university has a governance model and structure, as does NACUFS. How an organization is governed is key to what it accomplishes. As a corporate governing body, the NACUFS Board of Directors has certain duties that it can’t delegate, such as legal and fiduciary responsibilities. Therefore, governance should facilitate the performance and duties of the board.
Below are resources to help familiarize and gain understanding on the proposed governance model approved by the board of directors:
Please note: There will be an information session on governance and strategic planning at the national conference in Baltimore on Thursday, July 10 at 10:45 a.m. Voting delegates will be asked to approve the foundation elements of the proposed governance structure at the General Membership Assembly taking place on Friday, July 11 at 4:45 p.m.
The past few weeks have drawn attention to collegiate dining services and key leaders in the profession. We are proud to showcase some of the recent NACUFS members who have been honored for their accomplishments in the industry.
Kevin D’Onofrio, director of food services at the United States Military Academy in West Point, N.Y., is the IFMA Silver Plate Award winner for the Specialty Foodservice category.
"Receiving the IFMA Silver Plate is an incredible honor and extremely humbling. I am proud to be considered among such an outstanding group of professionals. This award is clear validation that perseverance in a very challenging industry is rewarded. The IFMA Silver Plate rewards the entire Culinary Group, all of whom made this honor possible. It recognizes not only me, but all of the incredibly talented people who have inspired with me and supported me throughout my many years in food service. I have been extremely fortunate to have had many outstanding mentors over the years. These include General and Kathy Boylan, Colonels Hudgins, Kinney, Endres, Flowers and Orecchio. This award serves as a reminder that my organization must continue to set the standard for success in the food service industry," he stated.
D'Onofrio is one of eight award winners who will be featured at a banquet on May 19 in Chicago, Ill. during the National Restaurant Association Show.
NACUFS president Mark LoParco was chosen as the winner for the International Foodservice Manufacturers Association Silver Plate Award for the College and Universities category. LoParco is the director of dining at the University of Montana where he directs all UM Dining Services such as Food Zoo, UM Farm to College Program, and UM Catering. He is the first standing NACUFS president to win a Silver Plate Award.
“Thank you all so much for the heartfelt congratulations and support that have poured in. I am thrilled and humbled to receive this honor and wish to express my immense gratitude for the people who rightfully share this award with me,” stated LoParco in his blog.
Rafi Taherian, executive director of Yale Dining at Yale University, was named FoodService Director Magazine’s Foodservice Director of the Year for 2013. He was selected by a panel of FoodService Director editors, the FSD advisory board, and the FSDs of the Month from 2012.
"I am very humbled, very, very grateful; I am very proud of just being named FoodService Director's FSD of the Month for the month of February," Taherian said. "Obviously, this was an extra bonus I was not expecting. I can only be even further proud I am one of this group. This industry is all about excellence. What I know and what I've learned is from the people in this room. We don’t get credit for what we do—we stand on other people's shoulders."
Congratulations to all of the recipients of these honors. We are proud of our members' many accomplishments!
Do you ever wonder why the Foodservice Management Institute (FSMI), Leadership Institute (LI) and Human Resources Institute (HRI) are the most difficult institutes to get accepted into? Have you applied more than once and yet haven’t made it past the waiting list to attend?
These three institutes are the most coveted professional development opportunities NACUFS offers. All of the institute programs provide high-quality learning at a very reasonable out-of-pocket cost to the participant and his/her institution. Because of the value of the content and the popularity of the speakers, these are the most difficult institutes to get into.
The following provides information specific to each institute. Click on the links to learn more about who should attend, as well as to find helpful hints for applying to each program:
The Foodservice Management Institute (FSMI), to be held June 2-7, 2014 at the newly renovated Rich’s Renaissance Center in Buffalo, NY, is an excellent place to start for someone new to collegiate foodservice, or new to the institute programs. It is a very hands-on institute, with participants working in teams applying all of these components to a virtual operation. It is also one of the most intensive institutes, with several opportunities to put the program content into practice. Learn More >
The Leadership Institute (LI), June 15-20, 2014 at the Nestlé Professional Customer Innovation Campus in Solon, Ohio has several reasons for being one of the most popular institute programs. Not only does the content focus on personal skills that will help you effectively get things done through others, it also features one of our most popular program presenters. Once you’ve gained new insight into your beliefs, perceptions, and behaviors, you will learn how to apply your strengths and overcome some of your blind spots when communicating with others. Learn More >
The Human Resources Institute (HRI) is another long-standing and popular institute program. It provides a broad overview of the skills necessary for effectively managing and directing a workforce. For many years the program has been held at the Schwan’s Food Service headquarters in Marshall, Minnesota. In 2014 the program will be held June 9-14, once more at Schwan’s – at their newer headquarters and research facility outside of Minneapolis, MN. Professional trainers from Schwan’s will share their expertise on topics ranging from interviewing, coaching, evaluating and documenting employee performance, working through conflict, and adapting to change. Learn More >
In addition to the specific hints provided for applying to each of these institutes, you may also want to review these general hints for applying for the NACUFS institutes. General Hints >
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. Because of this, they continue to be among the most rigorous – and rewarding – professional development programs offered by the association. Their content is based on the NACUFS Professional Practices in College & University Food Services manual, focused on practical outcomes and core competencies that have been identified as critical to success in the collegiate foodservice profession. They are definitely worth the effort to make your application a strong reflection of your desire and readiness to attend.
The deadline for applying for the summer 2014 institutes is 12:00 noon (EST), Friday, March 7.
The deadline for attending the winter Marketing Institute is 12:00 noon (EST), Tuesday, September 2.
To learn more about the institute programs, contact Katie Kiter, NACUFS education assistant at email@example.com or Lori Mason, director of education at firstname.lastname@example.org, or call the association office at (517) 332-2494.
The NACUFS Board of Directors is pursuing a two-track process for strategic planning and governance. The strategic planning process was initiated through the Strategic Planning Committee with discussions about mission, goals, and vision for the association during the National Conference. The second phase of the process involved appointing a Governance Work Group to help the association identify and understand the issues that must be addressed within the realm of governance.
The Governance Work Group has been announced. Visit president Mark LoParco's blog for more information.