NACUFS received approval to provide CE credit for the American Culinary Federation (ACF) and the Academy of Nutrition and Dietetics (AND). Please email NACUFS if you attended the conference and did not pick up a certificate of participation.
Looking to stay crisp and on the cutting edge of the culinary experience? Fresh ideas on food trends, demonstration cooking, emerging cuisines, sustainability, allergens, food safety, and so much more are just around the corner at the Culinary and Nutrition Track interest sessions.
Advancing Plant-Forward Food Choices through Menus of Change
Discover more about The Menus of Change University Research Collaborative (MCURC). This joint initiative of Stanford University and The Culinary Institute of America is advancing Menus of Change Principles of Healthy, Sustainable Menus while using dining halls as living laboratories for behavior change. Hear about results and progress from the MCURC Challenge, learn about case studies and receive key takeaways around offering plant-forward menus and engaging faculty members on campus to foster food-related research.
Greg Drescher, Culinary Institute ofAmerica
Eric Montell, Stanford University
Eric Ernest, CEC, CCA, University of Southern California
Dr. Keith Meador, Vanderbilt University
Allergy and Nutrition Signage at University of Michigan
With the growing number of students who come to campus each year with multiple food allergies, university dining programs must continue to educate their staff members on how to best serve and educate customers by maintaining a great variety of food options and by making nutrition and allergy information easily accessible. The signage program at University of Michigan has evolved from batch printed signs to an XML based feed that is used today. This session will examine how and why the sign program evolved, advantages and disadvantages of each type of signage, partnerships with various stakeholders, considerations for sign content, staff education and supporting students to identify their unique needs.
Elizabeth Smith, R.D., University of Michigan
Lois Allen, University of Michigan
Culinary Exploration of Beans and Lentils
As more dining programs are aligning with trending principles, beans and legumes (aka pulses) are replacing meat as the center of the plate. The variety and availability of different types of pulses has sky-rocketed in the last few years creating renewed culinary inspiration for pulses. The names are intriguing by themselves (e.g. butterscotch calypso, scarlet runner, Peruvian lima) and the colors are outrageous. At this culinary-focused session you will have the opportunity to taste and learn about pulses and their culinary and nutritional attributes. This session is intended to be sensory and application focuses—less talk and more tasting—and geared toward operators involved in menu development.
Tara Sanders, Oregon State University
Chef Jay Z Ziobrowski, InHarvest
Travis Johnson, Tulane University
Gail Mitchell, Villanova University
Enhancing the Nutritional Content of Food through Substitutions
As the topic of nutrition keeps growing, it is important to work to meet the needs of students. Join session presenters to explore ways to enhance the nutritional content of foods while creating products that are accepted in taste and appearance. Participants will leave this session with greater knowledge to review their menu for items where the nutritional content can be enhanced.
Laura Croteau, RD, LD, The University of Iowa
Anne Watson, The University of Iowa
Feeding the Body, Teaching the Mind
On a campus filled with constant learning, dining events are simply another classroom. The Valley Café at Marist College has become an iconic piece of the school’s culture and its menus have produced award-winning recipes. This session focuses on the creative, operational, and culinary strategies of The Valley Cafe which prioritizes teaching through food. Whether serving a taste of something customers have never had before or testing culinary staff with new experiences and knowledge, this concept has promoted growth within the culinary team, embracing the challenge to educate and surprise with each menu creation. This session will demonstrate the importance of teaching through food as part of a higher education institution.
Anthony Legname, Sodexo - Marist College
Emily Baksa, Sodexo - Marist College
Keeping Kosher on Campus
Four campuses will share essential tools and educate participants on the basics of Kosher, what students are looking for in their Kosher meals, Kosher meal plans, and the different types of Kosher services that may be best for your campus. This session will feature operators who serve Kosher meals at varying levels on their campuses—Certified Station, Prepared Station, Dining Hall and Retail Café¬—while keeping in mind the operating costs. Attendees will learn from the operators’ experiences about the process, trends, response, and cost involved in running these locations while satisfying the needs of the campus community. Participants will walk away with a general idea of the steps to take when getting a request for a menu offering, station, or facility for any special dietary requirement. The panelists will also discuss how to provide Halal options.
Sojo Alex, Envision Strategies
Kurt Kwiatkowski, Michigan State University
Bill Connor, The Johns Hopkins University
Pamela Lampitt, University of Pennsylvania
Melody Vuong, Tufts University
Kick the Gluten - Keep the Flavor
With awareness of gluten intolerance and Celiac's disease on the rise, the industry had to adapt a great deal in the past five years to accommodate affected diners. Cornell Dining has seen the need to accommodate gluten intolerant diners, and, over the course of a year's rigorous testing, has transformed Risley Dining into a completely gluten-free, all-you-care-to-eat dining facility. The result is a flavor-forward, gluten-free dining option for all to enjoy. Attendees will walk away with greater confidence in undertaking an allergy awareness/allergy elimination program, along with an easy to follow model and outline to eliminate gluten from a campus eatery’s dining unit.
Kevin Grant, Cornell University
Betsy Craig, MenuTrinfo
Making Your Campus a Culinary Mecca by Mastering Halal
As campuses nationwide get more diverse and look to attract and retain students from all over the world, understanding cultural and dietary differences becomes mandatory for dining programs. Perhaps none is more challenging or less understood than halal, the dietary laws for practicing Muslims. Becoming conversant with what halal means is only the first step. Learning what the halal guest wants from a food, flavor, and communications standpoint is just as important. In this session, participants will see how the leading campus dining program at Yale University does more to accommodate their halal-seeking diners by actively meeting the needs of this specific diner segment.
Alexei Rudolf, Foodservice Connections, LLC
Bob Sullivan, Yale University Dining
Rob Williams, Meat & Livestock Australia
Mind Over Menu: Indulgent Perceptions Enhance Healthy Eating
In efforts to promote nutritious choices, it is tempting to focus on health-centered marketing. However, social psychological insights suggest that health-centered labeling of food can counter-intuitively undermine healthy choices. Stanford University conducted multiple experiments to demonstrate that describing healthy foods in more flavorful and indulgent ways (compared to using health-centered language) enhances diner choice of vegetables. In this interactive session, participants will explore this unique approach to enhance student consumption of vegetables, including how to evaluate the effectiveness of these interventions. Participants will be given a toolkit to easily implement this strategy in their own dining facilities.
Jackie Bertoldo, Stanford University
No Time for a Meal
On-The-Go! is Purdue University Dining and Catering department’s solution for a portable, nutritious meal alternative that is packed with choices. Learn about the metrics behind On-The-Go, how many customers they feed daily, how many choices are offered, the ideal size, and the operational impact. Armed with floor plans, sample menu rotations, installation imagery, and operational metrics, participants will have all the information necessary to develop a portable residential dining meal area. Walk away with concrete data and ideas to implement a similar program or to enhance a current program.
Ann Roebuck, Envision Strategies
Greg Minner, Purdue University Dining & Catering
Nutrition Evolution with an Urban Garden Concept
The University of Arizona created a fresh market concept featuring dietitian-approved foods. This market includes a vertical garden using hydroponics to create produce for juicing and recipes, as well as offers nutrition workshops and food preparation demonstrations. Explore the journey of creating an all nutrient dense, evidence-based concept led by the university’s chef, dietitian, and retail manager. Presenters will describe an in-depth look of the vision, marketing, decor, menu development, product selection, menu mix, food preparation demonstrations, and operations of this trending fresh market.
Christine Carlson, MS, RD, CSSD, CDE, University of Arizona
Michael Omo, University of Arizona
Jon Levengood, University of Arizona
One Man's Garbage is Another Chef's Treasure
In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month. Last September, the University of Connecticut Department of Dining Services did something that changed people’s opinions of food forever. The event was called Tasty Waste and it was a gleaning meal. Gleaning is the simple act of collecting quality food that would otherwise go to landfills, and then redistributing it to benefit the common good. Working with local farms, businesses, and the Connecticut Department of Agriculture, UConn gathered up enough food to create a delicious free meal to over 1,200 students, faculty, and staff. Attendees will leave with an understanding of how to create and execute a sustainable event like Tasty Waste and use it to educate students, faculty, and staff on the importance of food waste.
Robert Landolphi, University of Connecticut
Tracey Roy, University of Connecticut
Serving Fresh Experiences: Teaching and Demonstration Kitchens in Action
Today’s students are looking for life-enriching, memorable experiences that transcend a good meal. Teaching and demonstration kitchens encourage students’ interest in nutrition, make cooking and culinary techniques accessible to everyone, support academic programs, and provide a platform to showcase guest chefs. This panel will highlight three different schools with three different programs: Kansas State University (how academic programs and dining centers are closely intertwined), Stanford University (goal to inspire healthier and happier lives through food education for students) and Ohio University (how the new retail marketplace and demonstration kitchen create a more vibrant residential experience).
Tarah Schroeder, Ricca Design Studios
Melissa Schrader, Kansas State University
David Iott, Stanford University
The Impact of Education on Student Waste Behaviors
This session will examine the efficacy of a food waste reduction campaign in a university dining setting. The University of Illinois collected student plate waste in two dining facilities (one with the campaign, one without) to determine what effect, if any, education has on students’ waste behaviors. Attendees will leave the session with a better understanding of how to tailor a food waste educational campaign to a student dineng population and how an educational campaign on food waste impacts students’ knowledge, attitudes, and behaviors.
Dr. Brenna Ellison, University of Illinois at Urbana-Champaign
Erica Nehrling, University of Illinois at Urbana-Champaign
Media in all forms constantly bombard students today. Learn the trends and techniques to merchandise and brand your operations to stand out from the crowd. Find new ways to capture and engage your students in your dining programs with the Sales, Marketing, and Communications Track.
A Picture is Worth a Thousand Words
There is a difference between taking a photograph and making a photograph. During this session, participants will learn to compose beautiful, vibrant food shots. This session will provide an overview of the key principles of photography that become relevant when creating beautiful food pictures, styling the food effectively and using props to enhance images. A beautifully executed food image will make the viewer's mouth water and their stomach rumble even if they are not fond of the presented ingredients. After this session, attendees will be able to give their pictures power by telling a delicious story through the food and the scene.
Sam Belanger, University of Montana
Emily Kuznar, University of Wisconsin-Stout
Band Together - the Trends with Your Students
This session will identify the key trends in food, nutrition, merchandising, iGen, and more. Small groups will work in teams to identify tangible ways to make trends work on campus. By finding those areas where you can have mutual goals with your students, you can get them involved, creating a win for everyone. This session will help you think about ways to capture students’ ideas that can tie into your bottom line.
Elisa Verhille, Go RED Food Service Consulting & Connections, Inc.
Nancy Lane, Multiteria
Jon Garrett, Premier REACH
Brand Together: The Expanding Role of Campus Dining in Student Success
While 96% of college provosts feel students are ready for the workforce upon graduation, only 11% of business leaders feel the same. This session will focus on how campus dining services can help bridge the gap in these perceptions by contributing to students' social skills, work skills, and overall life skills, allowing them to graduate from college better prepared for the work environment and life itself; thus, enhancing dining's overall value to the university and students' success.
Nona Golledge, Bakergroup
Carol Petersen, Bakergroup
Paul Houle, University of Colorado Boulder
Campus Micro Markets - A 24/7 Approach to Convenience
Micro markets are unattended, self-checkout convenience stores. They provide 24-hour C-store convenience with card access. These locations are carefully selected to assure controlled access to a select group ( i.e. staff breakrooms and dorm buildings). This is a perfect option to provide food after hours in dorm settings and is a great way to capture discretionary funds on meal plans. This presentation will explore the planning, setup, and administration of both student C-stores and staff break rooms. After this session, attendees will understand the fundamental setup of a micro market, including security, presentation, and product mix, as well as be able to research the feasibility of a micro market on a particular campus. Profit and shrink statistics will also be discussed.
Chris Moravec, Brigham Young University Dining Services
Cordell Briggs, Brigham Young University Dining Services
Elevate Your Brand Through Culinary Demonstrations
Healthy cooking demonstration events elevate engagement with the campus community and promote wellness while showing off your program’s culinary skills and food knowledge. In this session, NC State University will tell their story of creating a culture of health and wellness through culinary education. Learn how a group of enthusiastic campus chefs were able to start a robust cooking education movement, resulting in an improved sense of community by tapping into the educational fabric of campus. NC State was able to showcase their culinary talent while enhancing the image of food on campus by implementing tools such as pop-up kitchens, healthy cooking demonstrations, farm dinners, student cooking classes, and demos for faculty and staff. Participants will be given the nuts and bolts of implementing a strategic approach to imparting cooking knowledge to students, faculty, and staff.
Manley Cosper, CEC, North Carolina State University
Adam C. Smith, CEC,CCA, WCEC, North Carolina State University
Engineering Student Engagement: Creating an Interactive Dining Program
This session will cover Kutztown University's four-year process to transition from a traditional all-you-care-to-eat cafeteria dining program to a 24/7 anytime dining program where students now have interactive space that supports relationship development and connection to the University. This process included detailed assessments, securing a consultant, and identifying needed renovations to three dining locations. A unique funding process was created for these renovations that assisted with no bonded funding. The presenters will demonstrate the positive contributions an Interactive Dining Program can make to the campus community.
Kent Dahlquist, Kutztown University of Pennsylvania
Amanda Fretz, Kutztown University of Pennsylvania
Food Waste Solutions = Collaborative Teamwork
Implementing a food waste management program campus-wide is an important focus for college and university operators. Effective marketing communications is an important starting point. This panel presentation will discuss and demonstrate the importance of collaborative teamwork when developing and implementing food waste solutions.
Andrew Shakman, LeanPath
Rob Landolphi, UConn
Garett DiStefano, UMass Amherst
How to Activate Breakthrough Merchandising in Unit
Engaging merchandising is a key sales driver, especially when coupled with in-demand healthy snacks. In this session, participants will learn key category insights to drive a profitable selection of healthy snacks in their operation. In addition to having the right product selection, it is important that the items are merchandised well and that the operators educate the consumer about why these products are the right choice for their well being. When the powerful combination of the right product assortment and breakthrough merchandising are brought together, profits from healthy snacks rise. This session will cover simple merchandising solutions, how to educate consumers at shelf, and what the optimal SKU assortment is for your grab and go coolers.
Shara McNamara, Dannon Foodservice
Dennis Gavagan, Marriner Marketing Communications
Amanda Blechman, RD, CDN, The Dannon Company
How to Be Successful at NACUFS
NACUFS institution members can benefit greatly from gaining a thorough understanding of what industry members can offer in order to help their facilities be successful; likewise, industry members can learn about the intricacies of college & university facilities and their often complex and unique needs, in order to serve them the best. In the end, both need to be aware of ways they can best leverage each other’s offerings. Attendees will hear examples from a panel of institution and industry members who have proven these partnerships can be beneficial for everyone. Topics will include: understanding how equipment partners can help your facility and employees to reduce cost, improve efficiencies, and reduce employee turnover; ways to better understand food costs, improving yield, and using your vendors to help reduce costs; how industry experts can share research to support their operator partners; and labeling/regulatory compliance.
Greg Hetfield, Hormel Foods Corporation
Rob Geile, Ali Group
Barbara Kane, Ecolab
Donna Donovan, Perdue Foods, LLC
If strategic and master planning, forecasting, capital improvements, food trucks, or pricing are in your wheelhouse of responsibilities, the Financials and Operations Track has sessions for you. See what some top operators focus on and gain insight on ways to improve your program’s bottom line.
10 Secrets Behind the Success of Best Campus Food
UMass Dining is ranked by Princeton Review 2017 edition as the #1 Best Campus Food. Over the past six years, the team at UMass has built one of the fastest growing and most awarded dining operations in the nation with revenues of over 100 million and growing. Ken and Garett will provide their insight on what UMass Dining has achieved in addressing the millennial and Gen Z customer’s dining needs—building a culture of serving healthy, sustainable, and delicious food—by working with customers, faculty, researchers, partners, and staff.
Ken Toong, UMass Amherst
Garett DiStefano, UMass Amherst
Chris Howland, UMass Amherst
Framing a Strategic Reorganization of Michigan Dining Operations
In the turbulent and unpredictable times of today, operators find themselves highly engaged with cost control, social issues, changing technology, and difficult recruitment and retention of staff. The concepts presented in "Reframing Organizations" by Bolman and Deal may help generate a script to use as a guideline for decision making and strategic planning. This session will explore how having a "mental frame" may help an organization understand itself more fully. With the ongoing use of "reframing" concepts, an environment can be created to adopt a process to inspire alternative judgements of the same situation while creating an environment that will have a tolerance for continual change. Choose among the "structural", "human resource", "political", and "symbolic" frames to understand business, people and the institution more effectively.
Steve Mangan, University of Michigan
If You Can't Measure It, You Can't Manage It
This session will demonstrate how to deploy a system agnostic solution that delivers real time, meaningful business intelligence from multiple systems. Discuss topics such as meal plan utilization; sales by hour, by location, and even tender; average and real costs per meal; and labor productivity. Learn how to quickly access key performance metrics to streamline your reports, dashboards and even executive summaries.
Dawn Aubrey, PhD, MBA, CCA, CEC, FMP, University of Illinois at Urbana-Champaign
Lori Pierce, The Solution Design Group, Inc.
Outside the Box, a Unique Strategic Structural Redesign
This presentation features a comprehensive look at how Unity College administrators have thought beyond the norm in terms of organizational structure by first creating an executive level sustainability officer in a college setting, and then moving dining and the campus farm under the sustainability umbrella. The session will describe what this change has meant for dining services. Presenters will highlight strategies used in the formation of a team and working to bring all the pieces together, allowing for ownership of changes and a sense of pride in accomplishments. Presenters will provide examples of outcomes from the true collaboration amongst the three departments, focused on ideas and support for each other.
Lorey Duprey, Unity College
Jennifer deHart, Unity College
Paradigm Shift: Moving from a Declining Balance to an Anytime Dining Model
Learn about how the University of Maryland Dining Services transformed its residential foodservice to improve the student experience, strengthen sustainability efforts, fight food insecurity, and enhance the Maryland community. Session attendees will learn the steps UMD took to completely overhaul a four-decade-old paradigm. The transformation began with deep program evaluation and continued with a year-long planning process, significant facility and IT upgrades, and the engagement of the 1,900-person dining staff and entire campus community. Explore how the process, outcomes, and lessons learned can help you in your campus rejuvenation.
Allison Tjaden, University of Maryland
Colleen Wright-Riva, University of Maryland
Retail Pricing - An Analytic Approach
Elasticity of demand is a basic economic principle that is rarely applied in retail dining. By using simple tools generally available in any operation, a predictive model can be constructed to help identify which products have elastic demand curves, and which do not. This session will provide an explanation of an analytical model that uses hard data to to help make final pricing decisions where cost, demand, and revenue are all combined to predict the retail price with the highest total profit contribution. Attendees will learn to identify menu offerings with demand elasticity vs. those with relatively inelastic demand, and the appropriate pricing strategy for each category.
Joseph Tiapson, Brigham Young University Dining Services
Cordell Briggs, Brigham Young University Dining Services
Revolutionizing Campus Dining from Conventional to Exceptional
The evolution of campus dining has certainly changed with the times. Students are more in-tune to the latest food trends, the emphasis on hospitality has become the expectation, and there is a greater prominence than ever before on the socialization aspect that goes hand-in-hand when dining out. To transform your dining program from conventional to exceptional is not as complicated as one may think, and can be done by simply utilizing the resources that are already within reach. Throughout this session, the presenters will explain how they have been able to shape a sensational dining program by honing in on their people, food, and special events–the three fundamental principles that have helped drive their program to the top. This methodology has fostered a unique culture at Columbia University that has not only made their employees excited, but also the students (93% of students who live on campus are meal plan holders). This session will give attendees the foundation for setting the bar in delivering the best dining experience possible at their respective college or university.
Justine Sacks, Columbia University
Victoria Dunn, Columbia University
Student Voice Drives Food Trucks
Food trucks have the ability to seek out lesser-serviced locales on campus while not impacting other dining operations. Considered by some as a stop gap until brick and mortar dining units can be designed and constructed, the trucks afford unique opportunities to breed new methods, recipes, and efficiencies. With food trucks under construction several states away, the Virginia Tech culinary team has hatched many recipes in the form of LTOs and chef specials at one of their residential facilities. Successful items initially conceived for the chef’s plate found their way to the truck menu and truck concepts not selected for the semester were configured for a center plate offering. The hall and the trucks have served each other in many different ways. Speed of service is among the top considerations of the trucks and learned efficiencies have led to benefit the service lines of the hall. The twp have truly become symbiotic and have provided much new creativity for both new and existing operations.
Randall Van Dyke, Virginia Tech Dining Services
Amanda Karpen, Virginia Tech Dining Services
Gabe Petry, Virginia Tech Dining Services
Using a Box to Think Outside the Box
Thinking outside of the box at Missouri University of Science & Technology is a requirement, especially for Dining Services. Learn how Missouri S&T Dining utilized kinetic architecture to add a creative dining location on campus in a very short period of time. Placed on the patio outside the Student Center, this operation provides a needed relief valve for the crowded lunchtime food court. Participants will be given a step-by-step explanation of the process and learn how Missouri S&T developed, designed, and deployed a Mediterranean-style quick service dining experience. After this session, attendees will understand the steps involved in the process to transform a shipping container into a food operation, be able to apply that knowledge to their own situation, and be armed with information regarding ROI and operating metrics to help build their case.
Ann Roebuck, Envision Strategies
Mark Potrafka, Missouri University of Science & Technology
David Campbell, Boxman Studios
Writing and Using a Cost Benefit Analysis
In today’s environment of decreasing state support for colleges and universities, it is more important than ever to prove to upper administration that your food operation is running as efficiently as possible. Whether your operation is self-operated or contract, it is important to show that your current business model is best for your school. Prepare your operation by writing a cost benefit analysis using industry benchmarks from the NACUFS Operations Performance Benchmarking Survey and Consumer Price Index. Examples of how to tie culinary services in with the overall educational mission of the university will be discussed. After this session, attendees will be able to use key benchmarks and metrics to tell their story to upper administration. Attendees will also receive handouts and a CD with Ohio University’s cost benefit analysis written in August 2016.
Rich Neumann, Ohio University
Great food! It is what we do, but the key component to making food amazing is the staﬀ that produces and manages it. Are you maximizing your staﬀ’s potential? Are you giving your supervisory staﬀ the tools necessary to complete a job well done? Attend our Supervisory Track sessions for some insightful ideas that will help you with your most valuable asset, your employees.
Coaching and Training: Where the Rubber Meets the Road
Effective training is one of the most vital functions of an organization in achieving positive outcomes for staff and for customers, yet there often seems to be a gap between the visions of training and the actual implementation of effective training. This presentation will focus on the link between professional coaching and training, one way of bridging that gap and really engaging the challenge of training on a practical level where the rubber meets the road. Attendees will learn how a coach’s knowledge of organizational culture and years of leadership experience have helped influence the direction and content of Indiana University RPS Dining Services training initiatives, particularly those focused on soft skills.
Micah Lamb, Indiana University
Dr. Walter Keller, Indiana University
Moving Service from 'Extra Ordinary' to 'Extraordinary'
Today’s customer is more sophisticated than ever and the industry has made large strides in food and facility areas. Has your service made those same strides? This session will teach participants how to create and maintain a high level of customer service in retail, residential dining, and catering. Key takeaways include defining non-negotiables and WOW service at each interaction point, as well as how to train and maintain a customer-service culture at every meal, each day. Having built numerous customer service training programs used in both foodservice management companies and independent-run, the session will go through how to define the key behaviors to drive customer satisfaction, how to launch the initiative back on campus, and how to train and maintain the culture so it's not just another 'program’.
TJ Schier, SMART Restaurant Group
Opportunities for Success in Recruiting and Retention
This session will explore how a dining hall manager at NC State has set up individual goals to help each team member be successful. Executing these goals has created opportunities within the unit and through the campus dining community. By revisiting the personal goals over the semesters, staff have developed from cooks to sous chefs and from stock clerks to supervisors. The presenter will explain how investing in unit staff has achieved a higher retention of employees pursuing their goals.
Bob Sorochak, North Carolina State University
Relationship Building through Inclusive Performance Management
This presentation will demonstrate how positive working relationships with staff result in a more inclusive work environment. The presenters will introduce key learnings around relationship building, diversity, and inclusion through performance management. Your leadership style has the ability to increase the success of your staff, your operations, your department and your college or university. When you take the time to build a relationship with your staff, it leads to a happier staff which leads to happier customers which also leads to staff retention and fewer discipline issues.
Nancy Monteer, University of Missouri
Kim Stonecipher, University of Missouri
The Benefits of Student Development Programs
This session will discuss the importance of creating a student development program (SDP) to enhance student engagement in the workplace. SDPs enhance the workplace by promoting positive relationships between supervisors and student employees, creating educational opportunities for students to apply what they learn in the classroom, and developing transferable employment skills. Additionally, they help decrease student turnover and provide a valuable marketing and recruitment opportunity.
Ronnae Smiley, University of Michigan
Train Your Trainers
Having trainers who are aware and focused on promoting the policies and procedures of your units will create consistency throughout your operations. How you choose, teach, and follow up with those trainers is vital to ensuring that your company's goals and standards are upheld by everyone in your organization. Critical to a trainer’s success are effective communication, preparedness, and being able to administer clear and specific feedback. While a small portion of your workforce, these trainers will be a vital piece of supporting management in everyday operations and not just when training a new employee.
Chuck Nicosia, University at Buffalo Campus Dining and Shops
Whose Line is it Anyway? Improv for Managers
This engaging, interactive session will explore the core ideas of improv. Practicing improv techniques helps sharpen your ability to react in a calm and cool manner and to lift your team up by applying the appropriate behavior to the situation at hand. Your team will better follow a leader who is able to demonstrate keen listening skills and these techniques will then be picked up by those around you through observation, then practice. Through the practice of these concepts, the group will look at how to apply them to everyday work and life. Participants will walk away with an arsenal of skills to add to their management toolkit.
Jennifer Garcia, University of California Berkeley