|
Tuesday, July 18
Commodities
A New Twist for Procuring Processed Commodities
Find out how one group of schools received assistance from their state commodity
office in writing and securing bids for processed commodities. The audience will
have ample opportunity to ask questions and learn how they might obtain similar
help.
Communications Between States and Schools
School districts and the state agency in Texas recognized a need for increased
communication about the commodity program, so they formed the Texas Commodity
Network. A brief explanation will kick off roundtable discussions about what
information school districts need and provide an opportunity to share ideas to
improve communication.
Donated Food Program Basics
Learn the basics about the donated food program—terminology, history and how it
works. This session is for new employees in government, industry and school
foodservice and will feature a panel of speakers from USDA, state agencies and
school districts.
Meat and Poultry Processing: Unique Characteristics
A diverse team of experts from industry and USDA will explain how and why the
unique characteristics of meat and poultry require separate rules and what can
or cannot be changed to make these foods like commercial items. Attendees also
will see how USDA purchases of raw product affects the flow of end products back
to them. (May be of special interest to industry
members)
Procurement & Commodities
This session will feature a panel discussion between USDA and schools about how
to properly procure commodity processing and distribution. Key points will be
identified, and bidding issues will be examined at length. Bring your questions,
your bids and your frustrations to this interactive session.
(May be of special interest to industry members)
The True Cost of Commodities
Get a quick overview of
where the commodity dollars come from and why it is so important to remember
that they are real dollars that need to be maximized. Also, you will have the
opportunity to examine one school’s breakdown of commodity spending, showing the
various methods of processing the amount of brown box commodities used.
(May be of special interest to industry members)
Leadership
Leadership: It’s not MAGIC!
Foodservice trends have come and gone, as have management theories, but one
constant remains the same: leadership matters. A good leadership style can make
a world of difference in any school foodservice operation. Pick up the skills
you need to command attention.
Technical Manager Training Program: An Investment for
the Future
This session will focus on the Technical Manager Training Program used in Denver
Public Schools. Examples will be given, and discussion will include the pros,
cons and costs of this program.
Want to Get More Done? Ah, the Power of Planning!
Proper planning is essential in any work environment. Uncover tips and
techniques for success, including ascertaining long- and short-term goals;
identifying time wasters; and setting rules for managing your time more
effectively.
What Does Your Staff Learn from You?
Learning through example—it’s an excellent notion, but just what messages are
you sending your staff through your actions? Discover how your workplace
behavior may be interpreted and how to develop guiding principles that will
ensure the best outcome in every situation.
Managing
Resources
Become a Procurement Pro
Industry experts will present an overview of the procurement process to discuss
the “right” way to navigate increasingly complicated procurement waters. The
presenters will discuss the best practices for getting what you need and
avoiding unpleasant surprises. Also, get needed advice during Q&A time.
(May be of special interest to industry members)
Eliminating Reduced: Success Stories
Eliminating the reduced-price category by increasing the free meal category for
families with incomes at 185% of poverty and lower will address an estimated 1
million children who are not paying the 40 cents for a school meal. Learn how
some districts have eliminated reduced and seen participation increase, and get
an overview of the SNA advocacy plan to enact a pilot program to eliminate the
reduced-price category.
Food to Flowers! A Lunchroom Composting Program
This innovative program sends food scraps, soiled papers and other cafeteria
organics to a commercial composting facility instead of the landfill. This
program has been successfully implemented in 43 San Francisco public
schools—learn how to make it work for your operation.
(May be of special interest to industry members)
You, Me and Somebody Else
Who are you working with? In an ever-changing and diverse work force, it’s
important to understand the word “team.” This team-building session will help
you decide whether you want to just wear the same jersey or work together
towards a common goal.
Marketing
60 Years of School Lunch—A Multimedia Presentation
Experience a new National Food Service Management Institute website exhibit,
celebrating 60 years of federally funded child nutrition programs (CNP). The
session will include audio clips and video excerpts from those who have
contributed to the development of the programs and witnessed the CNP
transformation over the years. Attendees will be given the opportunity to be a
part of the living history of CNP by recording their personal experiences in
child nutrition for the archives.
Hispanic and African-American Foodways: Cultural
Competency in the School Foodservice Setting
Understanding the unique cultural food traditions of African-Americans and
Hispanics enables foodservice professionals to create an environment that is
appealing for children with diverse cultural backgrounds. Sylvia Melèndez-Klinger,
MS, RD, an expert in Hispanic food and nutrition, and Michelle Stewart, RD, an
authority in African-American food and nutrition, will lead an interactive,
entertaining and educational session designed to help foodservice professionals
who work with minority student populations.
Make the Most of Meeting the Customers
Concrete customer service techniques, including how to greet, meet, diffuse
conflict and so on, are the key to building participation and eliminating debt.
Come hear how one district went from being $655,000 in the red to a $1 million
surplus in only two years.
Zoning in on Student Marketing
This presentation focuses on the importance of understanding and using many new
methods and channels to market your dining services program to students.
Particular emphasis will be placed on structuring marketing in your cafeteria
section by section to maximize desired results. (May be
of special interest to industry members)
Safety and
Security
Food Safety: It Takes a Team
The Food Safe Schools Action Guide, developed by SNA along with several public
and private partners, offers a team-based approach to ensuring a school-wide
“food safe” environment. The team approach fosters positive working
relationships among school nutrition professionals, teachers, parents, students,
administrators and the community in order to create a healthy school
environment. (May be of special interest to
industry members)
Latest Food Safety Research
School nutrition professionals will learn about recent food safety research and
available tools to help and implement a proactive food safety program.
Discussion will include emerging pathogens, cooling and handwashing.
State Support for Creating Food Safe Schools Locally
The Food Safe Schools Action Guide has been implemented successfully in Rhode
Island and several additional states. The National Coalition for Food Safe
Schools partners have assisted these states with their own food-safe schools
teams and plans through a variety of models, including private funding to
support state agency efforts, state agency support and state school nutrition
association encouragement and facilitation. Hear the specific barriers often
encountered with implementation and how they can be addressed.
Wellness
Desperate CouchLives
Don't settle for
less than your best! Dare to make the right moves towards a fully alive life
of exciting fitness, health, wealth and wellness! Discover why we often fail
to follow through on what we really want to do, & how you can stick &
stay
with wellness habits until you get your desired payoff! Using principles learned
as a personal fitness coach, motivational speaker, seminar leader and author,
your presenter will share honest, helpful and humorous knowledge in a high
energy, welcoming style. Prepare to be inspired and equipped to explode into a
stratosphere of rewarding results!!
Form a PAAC (Physical Activity Action Council)
Find action solutions to some of your top concerns from JoAnne Owens-Nauslar, a
dedicated professional who has made a career out of motivating others to improve
their health. Topics will include what food- service providers can do to make a
difference in childhood obesity, as well as how to develop partnerships that
will help with fundraising initiatives.
Please! No More Magazines or Coupons: How To Be a
Successful Partner in School Fundraising
Haven’t a clue where to begin when it comes to school fundraising? Learn how to
implement a profitable fundraising program using reimbursable meals to transform
the school cafeteria into the cool place to hang out. You will see how menus,
recipes, guidelines and design concepts can be put into practice at a very
reasonable cost.
The Faces of Diabetes in Children: Treatment &
Prevention
This session will offer facts about diabetes prevention and treatment and will
demonstrate how diabetes uniquely affects children and the care they receive at
school.
|
