Plans for updating and improving dining options are in the works at the University of Colorado at Â鶹¹ÙÍø, host of the National Association of College and University Food Services Regional Conference March 21-24 at the University Memorial Center.
"Escape to Planet Â鶹¹ÙÍø: Experience the Difference" is the theme of the conference. Representatives from more than 20 universities are expected to attend. Areas represented include Colorado, Utah, Wyoming, Montana and Idaho and Alberta and Saskatchewan in Canada.
"Â鶹¹ÙÍø is known for its uniqueness," said Dick Hennessy, assistant director of housing for dining services and conference coordinator. "This is an opportunity for us to bring to campus a lot of ideas and exciting concepts that are very current in the marketplace and to talk directly with leaders in those areas."
Hosting the conference adds significance to the master planning process that CU-Â鶹¹ÙÍø's Housing Department currently is engaged in.
"Dining services will be upgraded along with the other residential life areas," said Hennessy. "Our vision is to have more than just a residence hall focus. We want to reach out to off-campus students, faculty and staff."
Additional offerings may include display cooking, more a la carte services, carryout service, expanded hours and delivery service. We'd like to provide opportunities for students, staff and faculty to pick up food to carry home, and to order ahead by fax. Time is important for everyone," Hennessy said.
The 3-6 year planning process will involve focus groups with students in addition to a survey that was recently sent to 3,600 campus residents, graduate students, faculty and staff seeking their ideas and thoughts on food services.
According to Hennessy, hosting the conference provides wonderful learning opportunities for the Housing Department and the city of Â鶹¹ÙÍø. "More of our staff involved in the master planning process can attend sessions because it's on campus," he said. "Considering that Â鶹¹ÙÍø has such a thriving restaurant and catering business community, we think that local merchants may find the workshops interesting as well."
General interest session topics for the conference include recycling on campus, boosting business productivity, soyfoods, vegetarian and natural foods, stir fry cooking, food and mood, cooking with chocolate, using technology and organic pest control.
More than 60 exhibitors with product lines from furniture to food will be on display in the Glenn Miller Ballroom during the conference. Many merchants plan to attend the workshops as well.
Three locally and nationally known speakers highlight the conference agenda.
Donna L. Boss, a CU alum and founder of the marketing firm Boss Enterprises in New York City, serves the hospitality industry. A former editor of Food Management magazine, Boss will give a motivational address called "Success is Not for Cowards."
Robert Wells, a Denver resident, will conduct a hands-on workshop, "Mental Floss: A Workshop in Thinking Outside Your Universe," giving participants information and experiences in new ways of thinking about teamwork, creativity and communication.
Richard Lederer, author of more than 2,000 books and articles about language and humor, will lead a general session called, "You Said a Mouthful," designed to take listeners on a joy ride through the glories and oddities of the English language. He promises that "along the way, you'll discover food for thought in our delicious vocabulary and how every day we truly eat our words."
NACUFS is the trade association for foodservice professionals at more than 600 institutions of higher education in the United States, Canada and abroad. The organization provides members with a full-range of educational programs, publications and management and networking services. Conference registration costs are $125 for NACUFS members and $250 for non-members.
For more information contact Dick Hennessy at 303-492-6325 or visit the NACUFS Region VIII web site at .
A conference agenda is enclosed.