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SNA reserves the right to cancel any pre-conference workshops due to low registration. In the event of cancellation, SNA
will contact registrants to see if they would like to register for another pre-conference workshop or receive a refund for the
canceled session. SNA advises registrants to not make transportation plans before the June 6, 2008 early bird registration date.
SATURDAY, JULY 19
8:00 am – 12:00 pm
Delivering Food Safety Training to a Diverse Workforce
Speakers: Elizabeth Bugden, Francine Gibson and Tara Paster, Paster Training, Inc.
In this train-the-trainer session, learn the latest teaching techniques and advanced practical application methods to train your
foodservice employees on the importance of food safety and HACCP. Using ServSafe®, developed by the National Restaurant Association
Education Foundation, a team of experts will inspire you to consistently share best practices that reflect the challenges posed by a
diverse workforce. This presentation encompasses an activity-driven program using hands on applications to drive food safety in schools.
Cost: $75; CEUs: 4
*Intended Audience: M, DDS, MC, SA
Do Your Students Love Whole Grains Yet?
Speakers: Beth Arndt, ConAgra Foodservice; Cynthia Harriman, Whole Grains Council; Mary Ann Johnson, US Foodservice; Len Marquart,
University of Minnesota; Mary Orsted, Great Northern Bakery; Jean Ronnei, St. Paul (Minn.) School District; Jane Stallings, Pomona (Calif.)
Unified School District
This interactive, fun presentation will provide an overview of cutting-edge applied research and concrete tools to help school
districts and industry bridge gaps in making acceptable whole-grain products available in school meal programs. The panelists will include
a leading researcher on whole- grain acceptance; industry experts on whole-grain product specifications, manufacturing and distribution;
and two school nutrition directors. Panelists will address successfully overcoming challenges to procure and menu acceptable whole-grain
products, whole-grain bread, tortilla and processed products in three distinct geographic regions: Minnesota, California, and
Texas.
Cost: $75; CEUs: 4
*Intended Audience: DDS, MC, SA, C, I
Preserving History - CANCELLED
Speakers: Jeffrey Boyce, National Food Service Management Institute; Josephine Martin, PhD, Josephine Martin Group
The mission of the Child Nutrition Archives at the National Food Service Management Institute is to collect, preserve and make
available the history of child nutrition programs. During this hands-on session, attendees will hear stories from a key player
throughout the history of the NSLP and will learn how to collect, preserve and protect the history of their local and state’s child
nutrition programs. Attendees are encouraged to bring items that they need advice on conserving. An archival preservation starter-kit
will be provided.
Cost: $75; CEUs: 4
*Intended Audience: E, M, DDS, MC, SA, C, I
SATURDAY, JULY 19
1:00 pm – 5:00 pm
Carrots, Apples and Kiwi, Oh My!
Speaker: Nancy Lane, Hubert Company
In this fun, hands-on workshop, you will learn how to use the magical power of visual merchandising to inspire healthy eating choices among your student
customers. Operations of all sizes and budgets can turn around lackluster sales by combining simple visual elements that are designed to promote healthy
grab ‘n’ go items. This presentation will include proven, real-world merchandising ideas that reaped a 70% increase in daily whole fruit sales. Attendees
will break into small groups and will use their creativity to apply these same proven techniques to a group project.
Cost: $75; CEUs: 4
*Intended Audience: E, M, DDS, MC
School Nutrition: A Primer for Industry
Speaker: Tami Cline, SNS, Cline Consulting
Designed for industry, this workshop provides an overview of the multi- billion-dollar school foodservice market. Arm your sales and marketing staff with
the information and resources to match your company’s strengths with growing opportunities.
Cost: $199; CEUs: 4
*Intended Audience: I
The Cost of Change: Translating Research to Practice
Panel: Linda Godfrey, SNS, Samford University; Alice Jo Rainville, SNS, Eastern Michigan University
National, state and local reports, policies and legislation call for healthier choices in school nutrition programs, yet funding to make change or even to
keep pace with rising costs is rarely provided. This session will help participants examine what we know and what we need to know about the cost of change
and its influence on students’ food choices. Approaches to successful change will be discussed using specific revenue, expenditure and participation numbers.
Cost: $75; CEUs: 4
*Intended Audience: DDS, MC, SA, C, I
SATURDAY, JULY 19
8:00 am – 5:00 pm
Financial Management: A Course for School Foodservice Directors - FULL
Speaker: Mary Breckenridge and Evelina Cross
This course enables school nutrition directors to standardize procedures to support a sound financial program so that they can benchmark
their operations against comparable districts. Directors are able to analyze financial data using financial statements; communicate with
stakeholders in the school nutrition program, identify revenue and expenditures by category; and review key financial statements and their
application to support a sound financial operation. The Financial Management Course uses a variety of print and electronic media developed
by the National Food Service Management Institute (NFSMI) to provide training.
Cost: $125; CEUs: 8
*Intended Audience: DDS, MC, SA
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