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 firstname.lastname@example.org or Lori Mason, director of education at email@example.com, 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.
NACUFS president Mark LoParco was featured as a speaker at TEDxUMontana, speaking about the University of Montana's farm to college program as a practical application of food democracy and food citizenry. This program won a gold medal in the Procurement Practices category for the 2013 NACUFS Sustainability Awards.
Be sure to follow his blog to find out what all went into preparation for this presentation and keep up with what's going on with the association.
The NACUFS Board of Directors is beginning to implement its second phase of the strategic planning process by appointing a Governance Work Group to assist in identifying and understanding the issues that must be addressed in the realm of governance. The findings and recommendations of the Governance Work Group will assist NACUFS in future decision-making and achieving results for membership.
With the new school year starting, we know that you are working hard to make sure your students, faculty, and staff are well-fed and having a good experience on campus. While you're working hard putting on programs, creating outstanding recipes, and acknowledging those who stand out among your staffs, be sure to review the guidelines for NACUFS' number of awards.
Our awards timeline:
January 31: National recognition award nominations
Each year, NACUFS gives out several national recognition awards to honor individuals and organizations for their outstanding service to the association and its membership. These awards include:
January 31: Sustainability Award entries
The NACUFS Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability, specifically as it relates to campus dining operations. These awards support the globally accepted triple bottom line philosophy, a method of evaluating operational performance by measuring financial success as well as environmental sustainability and social responsibility—also known as “people, planet, profit.”
February 14: Clark E. DeHaven scholarship applications
The Clark E. DeHaven Scholarship Trust, established in 1990, honors Clark E. DeHaven, NACUFS' first executive director. Its purpose is to provide merit scholarships to students at member institutions who are committed to pursuing careers in accredited programs in the foodservice profession or related areas.
March 7: C-Store Award entries
Recognizing leadership in product mix, marketing, layout, design and great new ideas, the C-Store Best in the Business competition provides an opportunity for college and university campuses to share stories of their latest improvements and highlight their retail and convenience store best practices.
Named for a NACUFS founder, past president and highly regarded innovator, the Loyal E. Horton Dining Awards celebrate exemplary menus, presentations, special event planning, and new dining concepts, and provide an avenue for sharing ideas and creative presentations in campus dining services. The categories include:
April 30: Nutrition Award entries
The nutrition committee has several contests aiming to help member institutions advance their culinary expertise by acknowledging successful promotions and outstanding recipes. Contests are open to all NACUFS institutional members. This year, the categories for entry are as follows:
Best of luck to all our members on a successful start to the new school year. If you have any questions or would like more information, please contact our office at (517) 332-2494 or email firstname.lastname@example.org.