Recorded Webinars

Consider these advantages of recorded webinars as a distance learning option:

Most live webinars are recorded and are available as a benefit of having attended the live presentation, or for purchase at an additional cost. All of the information presented in the live webinar is available on the recorded version, and with the same advantages of saving money and time on travel, and allowing you to train multiple staff at once. (Since speaker contact information is usually provided, you can still get your questions answered via email follow-up.) Another advantage of recorded webinars is that you can make the presentation available at different times for different shifts, on an ongoing basis for new employees as part of their orientation, or as self-paced learning for those who may need a little more time to grasp the content.

Available Recordings

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Interested in Presenting an Interest Session in 2019?
Whether you are an experienced or novice presenter, join members of the learning committee and association staff to learn about NACUFS annual call for proposals process and how to submit an effective proposal. We can’t guarantee that your proposal will be selected for a 2019 conference, but we promise that you will walk away with new knowledge and skills to: identify a topic relevant to your campus dining peers; define your intended audience; craft a simple, yet meaningful, learning objective; describe your strengths; and create a session title that will draw interest in your session. Bonus: Learn how to access the NACUFS new online speaker resources!
This webinar was offered free of charge and can be viewed here.

Using Micro-Learning to Improve Student Training 
Traditional training methods alone are not enough to effectively engage Millennial and Gen Z employees who prefer training that is short, focused, content-rich, and utilize technology. During this session, Ronnae Smiley, M.Ed., will introduce participants to micro-learning theory and how to use various web-based and mobile apps to deliver micro-training. By using micro-training techniques in employee training, foodservice operations can develop a more skilled workforce. This is an encore presentation of Ronnae’s 2018 national conference interest session by the same title. Ronnae spent the past 12 years in dining at the University of Michigan and most recently coordinated training for over 2,000 student employees.

Findings from the Culinary Visions Panel®
Join Sharon Olson, founding partner of Y-Pulse LLC and executive director of Culinary Visions Panel® to learn about the insights gleaned from over 5,000 consumers who were surveyed about the most promising foods and flavors for the coming year. Sharon will discuss highlights from the Culinary Visions Panel® 2019 Trend Forecast and will provide information on getting your own copy of the panel’s report. Sharon is a regular contributor to NACUFS learning, and we are happy to have her return this fall to share her most recent consumer research findings.

Individual Sessions available via downloadable web link
$80 Members | $100 Non-members (per session)

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Plant-Based Menu Strategies 
Plant based eating is growing in popularity, especially with younger adults, and is predicted to be one of the most popular food trends for 2018. Join Tara Sanders, RD, from Oregon State University, as she explores the social, environmental and personal health benefits driving this movement. What are plant-based diets, and what are popular menu options and applications being used at peer institutions? Join the conversation. Health & Wellness – Plant Based Diets

Accommodating Allergies and Celiac Disease on Campus
Learn how The Ohio State University involves dietitians, chefs, managers, and current students in helping students from day one to manage their unique dietary needs. Gina Forster, RD, LD, will describe their allergy icon program, which includes allergen tags on their website and phone app, as well as focus groups, and a bi-annual Food Fair, designed to showcase foods that are nut free, gluten free, and vegetarian. Health & Wellness – Allergies

Using Social Media to Highlight Menu Items that Support “Healthy Eating” 
Join Holly Grof, MS, RDN, LD, from the University of Alabama to explore the different definitions of “healthy eating” held by your customers. Then, discuss how you can leverage and market, using social media, the products and menu items that you already offer on campus that fulfill your customers’ desire for a variety of “health eating” options. Health & Wellness – Healthy Eating

Individual Sessions available via downloadable web link
$80 Members | $100 Non-members (per session)

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Working with Students to Deliver Catering Excellence across Campus
If your catering operation supports a wide range of clients and activities on your campus – from formal presidential receptions to simple department coffee breaks – then you know that service quality and consistency are critical to your department’s reputation and repeat business. How are you preparing your student employees for success in this complex catering environment? Do service expectations change with different clients and venues? Join Amy Rasmussen, Catering Manager at Utah State University, to explore these questions around managing service excellence and training your student employees. Audience members will be asked to review several catering service blunders, and discuss how they might address similar situations with their student employees. People – Customer Service

The Modern Consumer: Understanding Tomorrow’s Tastemakers Today
This webinar presents findings from a 2017 Y-Pulse LLC study of dining preferences for 18- to 34-year olds. Join Sharon Olson, founding partner of Y-Pulse LLC, as she explores what this age group is saying about food-focused events, memorable food experiences, convenience, local sourcing and nutrition. Learn how you might incorporate these findings into your campus menus. Culinary – Food Trends

Food and Religious Practices on Your Campus
Religion often reflects a dietary restriction, abstinence or adherence. Special dietary and religious needs often require guidance from a dietitian or nutritionist, however, not all operations have access to an RD. Join Dr. Peggy Policastro, RDN, Director of Behavioral Nutrition/Student Ambassador Program at Rutgers University for an update of her 2011 NACUFS webinar on religious food practices. This webinar is appropriate for anyone wishing to learn more about Islamic, Jewish and Christian common dietary practices. Culinary - Meal Planning

Individual Sessions available via downloadable web link
$80 Members | $100 Non-members (per session)

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Trends in Higher Education
Join your colleagues for this powerful presentation that looks at the intersection of the exponential rate of change and uncertainty in our world today with the critical issues trending in higher education.  Join distinguished guest speaker, Lander Medlin, Executive Vice President, APPA: Leadership in Educational Facilities, Alexandria, VA in this recorded version of her exciting and well received opening presentation at the 2017 NACUFS Foodservice Directors Symposium.  

Generation Z: Forget Everything You Know about Millennials
Americans born after 1995 make up Generation Z, now the largest generation (25%) in the U.S. population.  Learn about three key attitudinal shifts around food, economic outlook, and the environment in Generation Z students that will inform how you and your staff engage with them.  In addition to differences, explore where Millennial and Generation Z values intersect around values like success, loyalty, curiosity.  Join Dawn Aubrey, Associate Director for University Housing for Dining Services, University of Illinois Urbana-Champaign, for an updated version of her well-received presentation at the 2015 NACUFS Southern Regional Conference at Murray State.

How Do You Know if your Meal Plan is Meeting Students’ Needs?
With the myriad of meal plans now available and increased student demand for flexibility and greater control of their spending money, how do we know which meal plans are truly delivering value (real and perceived) and satisfaction for our customers?  Peter Napolitano, Director of Aux. Services at Binghamton University, brings 40 years of experience in higher education hospitality to this fresh look at measuring meal plan effectiveness using key performance indicator (KPIs).  Learn how to effectively collect data on student satisfaction while also communicating your dining operation’s value to campus administrators.

Individual Sessions available via downloadable web link
$80 Members | $100 Non-members (per session)

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The State of College Food Service Marketing
Join us for a repeat presentation of this well attended 2016 national conference interest session! Presenters will share insights from a spring 2016 survey of NACUFS member institutions to provide the current state of college food service marketing. Specific topics that will be covered include: staffing and reporting structure, responsibility, equipment and space requirements, best practices and challenges to success. Presenters: Jennifer Gilmore, North Carolina State University and Michael Wuest, University of Missouri

Extraordinary Customer Service
What are the key behaviors that DRIVE customer satisfaction on your campus? How do you develop a roll-out program to launch your customer service initiative? How do you effectively train, reinforce and incentivize behaviors to solidify your new customer service culture? Join TJ Schier, a popular NACUFS conference and institute presenter, who develops programs for contract management companies and universities across the country. Presenter: TJ Schier, SMART Restaurant Group

Individual Sessions available via downloadable web link
$80 Members | $100 Non-members (per session)

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Guidelines for Managing Food Allergies in Higher Education
Food Allergy Research and Education (FARE) launched the College Food Allergy Program to develop a comprehensive method to help colleges improve the safety and quality of life for students with allergies. The framework for the program is the comprehensive Guidelines for Managing Food Allergies in Higher Education. Participants in this session will gain an understanding of the FARE guidelines for managing food allergies and have the opportunity to explore the practical implications of implementing the guidelines on a college campus. This session was presented at the 2015 National Conference.

Leading Staff with LUV: Inspire Successful Change
Southwest Airlines president Colleen Barrett and author James C. Hunter suggest leading with love and being a servant leader are the nonstop route to outstanding business performance. Southwest Airlines approached things from a different angle by focusing on and prioritizing their triple bottom line. In this session, presenters will share Southwest Airlines' formula for success and will explore whether Southwest's approach could work in your organization. This session was presented at the 2015 National Conference.

Branding: Why does it matter?
The NACUFS Industry Advisory Council (IAC) comes together to examine key branding concepts using examples from top industry and institution brands. Branding not only provides an emotional connection to the product, place or experience – it should represent excellence. And, for NACUFS, that’s everything. Excellence. This session was presented at the 2016 Regional Conferences.

Individual Sessions available on CD-ROM
$80 Members | $100 Non-members (per session)

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Recorded Fall 2015

Introduction to Social Media for Marketing and Customer Service
Social media is a general term describing websites that connect individuals and allow users to create their own content. This webinar will focus on popular and effective social media tools like Twitter and Facebook that allow quick, two-way communication with your students. This topic is covered in the Marketing Institute.   

Your Role as an Effective Supervisor
This webinar will present and discuss four key functions of an effective supervisor – planning, organizing, delegating, and feedback. This webinar is designed for new supervisors or supervisors who want to review and assess their current skills. Employee motivation will be discussed too! This is a new lecture that ties to topics covered in the Human Resources and Leadership Institutes.

Developing a Foodservice Training Program
If you are creating or updating a training program for your foodservice staff, this webinar will introduce you to the four necessary documents you need to have on hand: a job description, an individual training plan, a task list, and an assessment. This topic is covered in the Human Resources Institute.

Providing Employee Feedback
If you supervise others in your foodservice operations, you know the importance of giving timely and effective feedback. This webinar will demonstrate the different kinds of feedback - negative feedback, positive feedback, negative feedforward, and positive feedforward – and explain when to use them. This topic is covered in the Human Resources Institute.

One CD-Rom recording of all four sessions
$360 Members | $400 Non-members

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Recorded April 2015

Part 1 | Marketing to Students with Special Dietary Needs - Targeted marketing for students and parents of students with allergies and special diet needs is an important recruitment tool and can also be used to increase customer satisfaction. This session will incorporate how information is communicated to students during college tours, orientation and when the student is attending the college or university. Participants will be coached on how to use their school’s allergy practices to highlight the safety of their food for students with allergies or sensitivity to special needs.

Part 2 | Cultural Food Awareness - This webinar is a beginning guide to incorporating global flair into campus dining location(s). Today’s college and university staff and student populations are becoming increasingly diverse. Campus dining operators may appreciate the growing demand for food from a variety of cultures, but have difficulty getting started. This webinar will map out a plan to bring more diversity into the menu mix and increase appreciation for diverse food norms. Additionally, operators will learn about various customs and health beliefs that they may encounter when working with people of different cultures.

Part 3 | Strategies to Decrease Meat Portions - With increasing costs of meat and the focus on sustainability, dietitians have an opportunity to partner with chefs and help drive a menu shift toward serving smaller meat portions and increased use of plant proteins, particularly mushrooms, which are grown sustainably in every state and have a unique nutrition profile (a unique source of B-12, vitamin D, and MORE!). Presenters will discuss menu strategies on cooking and serving meats to reduce the overall consumption of meat while informing students about the nutritional and global benefits and exciting students with new dishes and new ways to present dishes in the servery.

Part 4 | Today’s Vegetarian/Vegan/Flexitarian - This webinar will assist college and university foodservice staff with understanding the basic definition of a vegan, vegetarian and flexitarian diet. Participants will learn key nutrients and foods students need to prevent nutrient deficiencies on these diets. The webinar will also include background for why students may elect to follow such a diet.

One CD-Rom recording of all four sessions, plus bonus material
$200 Members | $250 Non-members

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Recorded October 2014 

One of the unique benefits for NACUFS institutional members is participation in the three benchmarking surveys, which are designed to assist institutions in evaluating, monitoring, and improving their dining service operations. Repeated survey participation allows institutions to evaluate their performance over time and against their peers.

This four-part webinar series will focus on the value of benchmarking to evaluate and compare your operations to others in the industry. The program will feature speakers from Industry Insights, who will explain how they collected the data and what was measured. Excerpts of current survey findings will be presented, and a panel of peers will describe how they use the survey results to promote and support excellence in their foodservice operations.

Part 1 | The Value of Benchmarking.  This session is designed for members who are new to benchmarking or need a refresher.  Presenters will discuss the value of benchmarking; describe the three NACUFS benchmarking surveys; and show examples of recent survey results.  The session will include information on how to participate in future surveys and who to contact at NACUFS for more information.

Part 2 | Operating Performance Survey.  Understand the value of participating in the NACUFS annual Operating Performance Benchmarking Survey, and hear practical examples on how to use the data from this survey to compare your operations to other similar-sized dining operations.

Part 3 | Customer Satisfaction Survey.  
This session will focus on the comparative data available from participating in the NACUFS Customer Satisfaction Survey. Hear how other campuses are using the data to monitor and improve customer service.

Part 4 | Salary Survey.  
Understand the specific components of the NACUFS Salary Survey, including practical ideas on how other campuses are using this information to hire and compensate foodservice professionals.

One CD-Rom recording of all four sessions, plus bonus sessions
$240 Members | $300 Non-members

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Recorded April 2014 

This multiple-part webinar series will help you develop a comprehensive customer service program for your foodservice operation - or simply implement an effective program for a specific dining unit, department, or retail facility.  The program will offer practical tips for ensuring management buy-in, developing critical customer service standards, creative ideas for training and implementing a service excellence program, and tools for measuring and coaching performance until it sticks!  Featured speakers will include T.J. Schier, president and founder of Incentivize Solutions, a consulting firm that creates training materials and guest service and employee incentive programs to drive sales and profitability in foodservice operations.  T.J. is a regular presenter at the NACUFS Customer Service Institute.

Part 1 | Ensuring Management Buy-In.  Hear how other college campuses have worked with university management to successfully develop a strong customer service culture.

Part 2 | Developing Critical Customer Service Standards.  This session will identify common customer service standards for residential dining, and collegiate retail and catering operations.  In addition to discussing the critical service standards, the program will include templates and materials that you can adapt and use in your customer service training programs.

Part 3 | Creative Ideas for Training and Implementing a Service Excellence Program.  A panel of NACUFS college and university operators will share best practices in customer service training, specifically focusing on training examples that support the critical customer service standards identified in Part 2 of the webinar series.

Part 4 | Tools for Measuring and Coaching Service Excellence Performance until it Sticks.  
In this session, TJ Schier will provide tips and tools for measuring and coaching customer service standards.  The session will include examples of how to tie training to formal customer service feedback (i.e., guest surveys, comment cards, mystery shopper programs), as well as with employee performance appraisals and one-on-one coaching or group role-playing to improve performance.

One CD-Rom recording of all four sessions, plus bonus sessions
$200 Members | $250 Non-members

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Recorded October 2013

PART ONE | What's in the Oven? Chef Noble Masi, CEPC, CMB, CHE, retired professor of Baking and Pastry Arts from the Culinary Institute of America (CIA) provided information on fundamental baking techniques, processes, and products.  He was joined by Brian Darr of Datassential, who provided an overview on what to expect from some of the newer trends in baking, including a discussion of "hybrid desserts."  The session ended with an array of bakery packaging and merchandising ideas, as well. (Bonus recordings on the CD-Rom include two other presentations on baking trends, presented by Warren Solochek of NPD Group and Alexandrea Davis, General Mills, as part of the 2013 "Joy of Baking" preconference workshop.)

PART TWO | Creating Great Bakers.   In this session Erik Kastel from Panera Bread presented information on their award-winning baking training programs, including Panera Bread's "Teach a Man to Bake" program.  Mary Kay O'Connor also shared training resources available from the International Dairy, Deli, and Bakery Association (IDDBA).

PART THREE | Using Whole Grains and Seeds.  Brook Carson from ADM Milling and Cynthia Harriman from Oldways/The Whole Grain Council discussed the benefits and challenges of using whole grains. Cynthia also shared creative ideas for how your dining operations can participate in the third annual "Whole Grain Sampling Day," a celebration in April that encourages grocery stores, restaurants and other foodservice providers to introduce consumers to the health benefits and great taste of whole grains.  (Bonus information on the CD-Rom includes articles about the use of edible seeds in baking, as well.)

PART FOUR | Best Practices in Collegiate Baking Operations.  A panel of college and university bakery managers rounded out the program, sharing their experiences in both large and small collegiate baking operations. Hear practical examples from Mark Langlais, Bakery Manager, University of CA - Santa Cruz; Shane McEwan, Operations Manager, Brigham Young University Culinary Support Center; Lesa Holford, Corporate Executive Chef, The Ohio State University; and Cindy Baswell, Bakery Manager, MSU Bakers, Michigan State University. (The CD-Rom includes a 17-minute video showcasing Michigan State University's large scale bagel-making operations.)

One CD-Rom recording of all four sessions, plus bonus sessions
$250 Members | $300 Non-members

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2013 Culinary Nutrition Webinar Series
Recorded April 2013

Parts one and two of this four-part series explore the advantages and best practices in promoting "stealth nutrition" versus a more direct campaign that puts nutrition and wellness at the forefront of your dining operations.  In part 3, learn about nutrient analysis, and in part 4, learn about food allergy training.

Part 1 | Go Big, Go Bold! Making Health and Wellness an Obvious Strategy in Your Foodservice Operations.  Steve Kibler, VP of Business Development for Freshens Quality Brands paired up with James Kolumban, RD, LDN, Associate Director/Systems Administrator at Villanova University, to share best practices in making health and wellness initiatives a major and bold part of your approach to collegiate foodservice.

Part 2 | Seductive Nutrition, Taking a Low-Key but Equally Critical Approach to Health and Wellness.  This session featured best practices from Lisa Carlson, MS, RD, Nutrition & Consumer Technical Insights Manager for Unilever Food Solutions, and Ron DeSantis, CMC, CCE, Director of Culinary Excellence and Quality Assurance, Yale University.  They compared and contrasted a more "seductive nutrition" approach to health and nutrition, whereby changing recipes and describing key dishes so that they sound more appealing are key components to helping customers eat slightly healthier food. 

Part 3 | Nutrient Analysis Paralysis - Making Sense of the Process. Panelists, Kathy Egan, RD, LDN, College of the Holy Cross; Julie Lampie, RD, LD, Tufts University; Rochelle L'Italien, MS, RD, LD, University of New Hampshire; and Dianne Sutherland, RD, LD, University of Massachusetts, focused on the use of nutrient information to improve recipes to yield more nutritious results and to educate customers on how to compare the nutrient quality of foods. 

Part 4 | Best Practices in Food Allergy Training for Collegiate Foodservice Staff.  In this final session in the series, Junehee Kwon, PhD, RD, Associate Professor of Hospitality management and Dietetics, Kansas State University, joined with panelists Marjorie Schamp, College of Wooster; Jennifer Ross, Iowa State University; and Kathy Egan, RD, LDN, College of the Holy Cross, to present best practices in training staff on the awareness of food allergy issues, procedures and tools to emphasize the importance of avoiding cross-contamination, and following procedures to ensure compliance with internal policies.

One CD-Rom recording of all four sessions
$200 Members | $250 Non-members

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