Foundation of Facilities Management. Learn how the combination of people, process, and place affects facilities planning and management. Discover ways to use the NACUFS Operating Performance Benchmarking Survey and other methods to manage effectively.
The Impact of the Environment. Key environmental issues in facilities management include sustainable design, energy efficiency, indoor air quality, ergonomics, and waste management. Find out how each affects the environment, with special considerations for collegiate settings.
Facilities Safety and Security. Examine contemporary security and safety issues, and develop a plan of action and response.
Facilities Condition Assessment. Discover how to develop and follow an audit process, including performing quantitative assessments; designing and conducting the audit; and utilizing technology and other resources for assessing conditions. Learn about the role of a foodservice consultant in conducting assessments.
Foodservice Planning: Layout and Equipment. Learn how a focused process, a planning team, and clear communication contribute to successful facilities planning.
Characteristics of Contemporary Collegiate Dining Facilities. See examples of campus dining facilities and find out what makes them effective.
Layout Analysis. Explore the operational aspect in layout planning, space allocation, receiving, food processing, and serving.
Principles of Equipment Selection. Learn how to select equipment that will meet your needs.
Space and Asset Management. Discover three goals of space and asset management, assessing capital needs, and the 80/20 rule.
The State of Food Equipment Technology. Find out about the latest developments in warewashing technology; conveyer designs and applications; and cooking, heating, and food technology. Review NAFEM protocol. Tour the Hobart manufacturing facility.
Maintaining the Facility. Discover ways to effectively and efficiently maintain facilities, including keeping maintenance logs, and analyzing equipment.
Kathleen Seelye - Consultant, Ricca Design Studios. Kathleen is a speaker at this program, specifically addressing sustainability in design, equipment selection and layout, and energy and ergonomics.
Russell Reeves - University of Wisconsin Stevens Point.
Matt Wensel - Pennsylvania State University.
Hobart - There is a cadre of presenters from Hobart Corporation, providing specific information on steam and ventilation systems, warewashing, conveyors, combi ovens, blast chill and other equipment.
The following information will be helpful if you are budgeting to attend the Facilities Management Institute.
Institute Registration Fee: There is no institute registration fee. All conference materials, facility tours and group meals are covered by the association and/or the sponsors of the program.
Hotel: Once accepted for an institute, participants will need to make their own hotel reservations. The 2020 group hotel rate for the Fairfield Inn & Suites in Troy, Ohio is $93 plus related taxes. You should plan on at least a four-night stay (Monday through Thursday, check-out on Friday). If you wish to extend your stay, the group rate will be available for three days prior to and three days following the institute, based on hotel availability. Refer to NACUFS Facilities Management Institute to get this group rate.
Travel: Travel to and from Dayton International Airport (DAY) and most cities typically range between $300 - $500 plus appropriate airline luggage fees. All ground transportation, including transportation to and from the airport and hotel and to/from Hobart each day will be provided as part of the institute program. For those who are driving, Troy is approximately 20 miles NE of the Dayton airport, off of I-75.
Meals: A continental breakfast is included in your hotel rate. Three lunches, all breaks, and two dinners are included in the program registration.
NACUFS extends its thanks to Hobart Corporation for their financial and programming support of the Facilities Management Institute.