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Live Webinars

Live webinars have many advantages as a distance learning option. Connect with other collegiate foodservice professionals from the comfort of your campus, while having a real-time option for asking questions and interacting with other participants. Webinars save you money and time that you would have otherwise spent on travel, and often allow you the opportunity to broadcast the presentation to all your staff at once. Most NACUFS webinars allow for questions during the webinar, as well as contact information to follow up with the presenters after the program.

2019 SPRING WEBINARS

Clean Plates at State: Conducting a Sustainability Food Waste Audit
Carla Iansiti, RHS Sustainability Officer, Michigan State University
April 9

The Clean Plates at State program just concluded its 7th year of measuring post-consumer food waste from the guest perspective. By conducting an internal food waste audit, Michigan State University found that in one semester, around 535,000 pounds of food are being wasted throughout its dining halls, costing the university 1.8 million dollars. This presentation will describe the entire process of conducting the audit including:

Evaluating and Assessing Campus Dining Services
Robert Morales, University Dining Coordinator, Florida State University
April 23

This presentation will focus on the evaluation and assessment of Florida State University’s dining services program. Learn more about assessing residential, retail, and catering operations regularly to improve overall excellence and drive high satisfaction among guests. Attendees will be given the tools needed to create and implement a successful and applicable assessment program to properly evaluate their own campus dining services, including basic knowledge needed to interpret the operational health of the dining program and to identify areas of concern.

  • Residential Dining assessments: service standards and KPIs such as plate costs, menu variety, cleanliness, staffing levels, and HACCP principles.
  • Retail Dining assessments: operational efficiency, cleanliness, staffing levels, ticket times, marketing, and brand integrity.
  • Catering assessments: guest satisfaction, event planning, customer service standards, and culinary excellence.

An Institutional Response to Food Insecurity
Steve Mangan, Senior Director, University of Michigan
Jessica Thompson, Maize and Blue Cupboard Manager
Alex Bryan, University of Michigan Sustainable Food Program Manager
May 7

Food insecurity on campus is not solely dining services issue to solve. The University of Michigan has taken a campus-wide approach with involvement from student life and dining, central student government, counseling, financial aid, University Health Services, schools of public health and social work, academics, vendor partners, and others. With its new Maize and Blue Cupboard serving students five days a week, they hope to bring awareness of this issue to the entire campus. This presentation will describe some of the research related to this issue, describe the University of Michigan’s pantry operations and report on the university’s journey with data and impact as they complete their first semester of this work.

 

Program times/dates: All sessions will be held on WebEx® Meeting Center from 4:00 - 5:00 p.m. (EST) | 3:00 - 4:00 p.m. (CST) | 2:00 - 3:00 p.m. (MST) | 1:00 - 2:00 p.m. (PST)

Webinar dates, times, speakers and topics are subject to change.

Download the registration form or register online.


 

For more information or to submit a topic for future Webinars: 
Contact the NACUFS Education Team by Email or call (517) 332-2494.