FSMI_icon.jpg2020 FSMI Program Details

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Day One 

Day Two  

Day Three 

Day Four  

Day Five  


This program begins at 5:30 p.m. on Day One, and ends at 1:30 p.m. on Day Five.  Departures should be scheduled after 3:30 p.m. on Day Five.



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Budgeting, Financial Reports, and Cost Controls.  Discover how financial and operational information is used to develop plans, contain costs, reduce waste, and maximize bottom-line results.

Marketing and Merchandising.  Learn how to build a comprehensive marketing plan and develop effective methods for merchandising your operation.

Menu Development.  Identify critical factors in menu engineering; tailoring the menu to various target audiences; and creative food presentation.

HACCP and Sanitation.  Examine the critical control points, how a Hazard Analysis Critical Control Points (HACCP) program is implemented, and what is necessary for an effective sanitation program.

Quality Assurance.   Explore the control systems necessary to ensure a consistent delivery of quality products and how these systems are put into place.

Develop a Virtual Operation.   Work in a team to incorporate financial analysis, marketing, merchandising, HACCP/sanitation, and quality assurance programs to create a virtual operation.  The Pizza/Sub/BBQ Factory activity will provide a hands-on opportunity to put the program's content into practice.  Teams will be led by experienced foodservice professionals working as coaches and mentors.


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Julaine Kiehn, RD - retired director of campus dining services, University of Missouri, Columbia, MO.  Julaine is the primary faculty member for this program, and will serve as one of the coach/mentors.  She is a long-time NACUFS volunteer.  Her many contributions and areas of involvement include: NACUFS president, 1998-99; national education committee chair, 2005-06; national conference chair, 1994; and her long-time and ongoing assistance in developing and facilitating other NACUFS educational programs.


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Travel Logistics

The following information will be helpful if you are budgeting to attend the Foodservice 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 Embassy Suites - Buffalo is $162/night plus tax.  You should plan on at least a four-night stay (Monday through Thursday, departing on Friday). 

Travel: Travel to and from Greater Buffalo Niagara International Airport (BUF) and most cities typically ranges between $300 - $500 plus appropriate airline luggage fees. 

Meals:  A complimentary hot breakfast buffet is included in your hotel rate.  Breaks, Lunches, and two dinners are included in the program registration.  

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NACUFS extends its thanks to Rich Products Corporation for their financial and programming support of the Foodservice Management Institute.