2009+Conference+Brochure

2009 NACFUS Conference Brochure
July 8-11, 2009 JOIN US AS WE ROLL INTO MILWAUKEE!!!


 * Download conference registration here! [|Click Here]

3:00 pm - 5:00 pm 3:00 pm - 5:00 pm 5:30 pm - 7:00 pm || Neighborhood Market Retail Workshop (Pre-conference) Conference Registration Loyal E. Horton Dining Awards Display Industry Advisory Council Meeting || Hilton Center Center Hilton || 7:00 am - 7:00 pm 6:30 am - 3:00 pm 8:00 am - 12:00 pm 8:00 am - 12:30 pm 3:15 pm - 4:45 pm 6:00 pm - 7:00 pm 7:00 pm - 10:00 pm || Conference Registration Loyal E. Horton Dining Awards Display Golf Outing-Whitnall Park Golf Course Neighborhood Market Retail Workshop (continued) The Smart Kitchen Workshop (Pre-conference) First Time Conference Attendees Orientation Theodore W. Minah Reception Theodore W. Minah Dinner featuring Award Presentation || Center Center
 * Conference Agenda
 * **Tuesday, July 7, 2009** || 12:00pm - 7:00 pm
 * **Wednesday, July 8, 2009** || 7:00 am - 7:00 pm

Hilton Hilton Hilton Center Center || 7:00 am - 5:00 pm 7:00 am - 8:20 am 8:45 am - 10:30 am
 * **Thursday, July 9, 2009** || 7:00 am - 5:00 pm

10:45 am - 12:15 pm

12:30 pm - 5:00 pm 5:00 pm - 7:00 pm 5:00 pm - 7:00 pm || Conference Registration Loyal E. Horton Dining Awards Display Awards Breakfast "Making a Difference: Being as Green as You Can Be" [|ABC's Food Waste Management] [|Harnessing the Dynamics of Change] [|Lean-Six Sigma Toolkit for Food Service Management] [|Celebrating a Vegetarian Future] [|Paved Paradise and Put Up a Hoop House] [|Food Allergies: What Operators Must Know] [|Going for Gold] [|Sustainability Forum] [|Contract Administrators Forum] Showcase Cullinary Challenge Industry Appreciation Reception || Center Center Hilton Center
 * [|General Session: Colin Beavan]**
 * Interest Sessions**

Center 102 C 101 B 101 C 102 A 102 B 102 E 101 A 102 D 101 D Center Center Center || 7:00 am - 4:00 pm 7:45 am - 9:15 am 9:30 am - 11:00 am
 * **Friday, July 10, 2008** || 7:00 am - 4:00 pm

11:15 am - 1:45 pm 2:00 pm - 3:00 pm

3:15 pm - 4:15 pm

4:30 pm - 6:00 pm || Conference Registration Loyal E. Horton Dining Awards Display Regional Breakfasts "Keep On Pushing: An Olympic Athlete's Message of Persistence" Showcase [|Design Consultants Guide to Successful] [|Freshmen 15] [|Understanding Eco-friendly Packaging] [|Celebrate with a Winning Dining Portfolio] [|The New Pasta: Food Cost Do's and Don'ts] [|Beyond Bricks and Morter: Organizational Renewal Throuogh Facility Renovation] [|National Restaurants Association "Kitchen Innovations" 2009] [|Purchasing Forum] [|Culinary Forum] [|Sustainable Seafood: Good for Your Business] [|Trayless Dining] [|Keeping Value in Value Engineering] [|Competency Profiling Study for Food Service Supervisor] [|Creating a New Culture for Customer Service] [|Meal Plan...You Did What] [|NACUFS New Directions] [|Marketing Forum] [|Retail Forum] General Membership Assembly || Center Center Center Center
 * [|General Session: Devon Harris]**
 * Interest Sessions**
 * Interest Sessions**

Center Center 102 E 102 B 102 C 102 A 101 C

101 A 101 B 102 D 101 D Center 102 B 102 C 102 A 102 E 101 A 101 B 101 C 102 D 101 D || 7:30 am - 2:00 pm 8:00 am - 9:00 am 8:00 am - 9:00 am 9:15 am - 10:15 am
 * **Saturday, July 11, 2009** || 7:30 am - 2:00 pm

10:30 am - 11:30 am

11:45 am - 1:45 pm 2:00 pm - 4:00 pm

6:00 pm - 10:00 pm || Conference Registration Loyal E. Horton Dining Awards Display (Gold winners only) Continental Breakfast Council of Past Presidents [|Managing Rising Cost] [|Future's of Guest Service] [|Why and How of Sustainable Coffee] [|Green Paradigm Training] [|A Face Lift Before and After] [|Experencing Sustainable Solutions for Bottled Water] [|NACUFS Sustainablitiy Guide: Resource for Helping Operators Make Better Decisions] [|Board Plan Forum] [|Small School Forum] [|Nutrition Promotions: Recipes for Success] [|Boost Productivity with Basic Listening Skills] [|Digital Transformation of Menu Boards and Signage] [|Financial Management and Benchmarking] [|Understanding Customer Expectations] [|(Ten Things not to do when) Building a New Dining Facility] [|The NACUFS Food Service Management Internship Program] [|Cutting Costs Forum] [|Nutritional Forum] Loyal E. Horton Dining Awards Luncheon "Punk Marketing and Trend Spotting" Hog Wild Street Party || Center Center Center Hilton Center 102 C 101 C 102 B 101 A 102 E 102 A
 * Interest Sessions**
 * Interest Sessions**
 * [|General Session: Richard Laermer]**

101 B 102 D 101 D Center 101 A 102 A 102 B 102 E 102 C 101 B 101 C 102 D 101 D Center Center

Harley Davidson Museum || // **Making a Difference: Being as Green as You Can Be** // Thursday, July 9 **
 * General Session Speakers
 * Colin Beavan
 * =[[image:http://www.nacufs.org/images/headshots/Beavan_colin.JPG width="129" height="176" align="left"]]= || Don't we all want a healthier planet and a cleaner environment, but often don't know how to help and where to start? Colin Beavan, aka "No Impact Man" discusses the triumphs and difficulties, the personal satisfaction, and the sacrifices he and his family experienced during his “No Impact” project. His simple goal is to personally reduce his "footprint" on planet Earth. At times unbelievable, often hilarious, but always serious, Colin's stories connect us all to the larger picture while helping us see how anyone can do their small part to help change the world and, in the process, their own lives, for the better.

As the news stories go: “Colin Beavan is a liberal schlub who got tired of listening to himself complain about the world without ever actually doing anything about it…” Thus, in November 2006, Beavan launched a year-long project in which he, his wife, his two-year-old daughter and their four-year-old dog went off the grid and attempted to live in the middle of New York City with as little environmental impact as possible.

Beavan’s experiment in lifestyle redesign is the subject of a documentary, //No Impact Man…Saving the world, one family at a time//, which premiered at the Sundance Film Festival to standing ovations. It is also the subject of his forthcoming book.

Beavan writes and administers the provocative environmental blog NoImpactMan.Com, which has become a meeting point for discussion of environmental issues from a “deep green” perspective. In addition to some 2,500 daily visitors and 4,000 daily page views, the site has 8,300 e-mail and newsreader subscribers.

Beavan was named one of MSN’s Ten Most Influential Men of 2007 and was named an Eco-Illuminator in //Elle// magazine’s 2008 Green Awards. His blog NoImpactMan.com was named one of the world’s top 15 environmental websites by //Time// magazine.

The No Impact project has been the subject of stories in the //New York Times,// the //Christian Science Monitor//, and many other national and international news outlets. Beavan has appeared on T//he Colbert Report, Good Morning America, Nightline, The Montel Show//, and major NPR shows.

He is on the board of directors of New York City’s Transportation Alternatives and on the advisory council of Just Food. ||

Devon Harris Friday, July 10 ** Devon's presentations are introduced with inspiring clips from Disney's //Cool Runnings//, and actual footage of Devon and the Jamaica Bobsled Team at the Winter Olympics. || Richard Learmer Saturday, July 11  ** == || To quote a recent attendee to a Laermer presentation, “This guy means business and if necessary will drag us all kicking and screaming toward a much improved bottom line.”
 * // Keep On Pushing: An Olympic Athlete's Message of Persistence //
 * =[[image:http://www.nacufs.org/images/2009_conference/photos/Harris2.jpg width="143" height="175" align="left"]]= || Devon brings his entertaining and effective message of how to 'keep on pushing', how persistence is a key catalyst in any success formula. Devon's presentation blends the need for every part of an organization to have the ability to persist, but not without good doses of wisdom, preparation, talent, teamwork, humor, passion, hard work, and smart planning. Devon illustrates his presentation with his improbable story of a road that took him from the violent ghettos of Kingston, Jamaica; to Sandhurst, England; to the Olympics; to the hit Disney film //Cool Runnings//. With humor and compassion and real-life how-to guidance, Devon will inspire you to 'keep on pushing' - his distinctive phrase when asked how he gets that bobsled down that run.
 * // Punk Marketing and Trend Spotting //
 * // Punk Marketing and Trend Spotting //
 * = =

Richard Laermer will give a blunt, fair, and fearless collection of how marketers, business leaders, and provocative thinkers can use the world to identify trends that are about to hit big. This is a high-speed tour of the most lucrative and hardly-thought-of ideas to help you grab hold before everyone else knows about them.

Richard is co-author of the highly acclaimed, //Punk Marketing,// a guidebook to selling. His new book, //2011:// //Trendspotting//, includes a section on how to create everything you need to drop-kick ALL aspects of your marketing campaigns!

Laermer was director of public affairs for Columbia Business School in the early 90s, where he used his “bullet-theory” campaign of getting many types of stories into the news at once to help the school reach the $75 million mark in a $100 million capital financing drive within seven months.

As a reporter, Laermer’s work has been featured in the //New York Times//, //New York Daily News//, Reuters, //USA Today//, //New York// magazine, //Saturday Review//, //US Weekly, New York Post//, and many others all over the journalism map. || 10:45 a.m. – 12:15 p.m. ** As operators increase their focus on green dining services operations, waste management experts will present a detailed understanding of solutions that can improve their environmental footprint while delivering significant cost savings. The speakers will present a prioritized framework of best practices for food waste management and detail how college and university foodservice operators can most effectively handle both pre- and post-consumer food waste. The presentation includes a review of the waste management hierarchy (reduce, reuse, recycle/compost, and dispose) with a discussion of the most effective approaches to each stage of the cycle. Leadership + innovation = the dynamics of change. Ken Wasco, a well-known personality, speaker, and ambassador for the service/hospitality industry will show how technology, the economy, and demographics are evolving. How are these dynamic changes coming together to empower individuals? How are innovative solutions achieved through the redefinition of technical roles? Discover the common needs among individuals, and despite rapid and pervasive changes, there remains certain fundamental principles in human interaction that time cannot alter.
 * Interest Sessions
 * Thursday, July 9
 * || **102C** ||
 * Rod Collins, Rod Collins Associates**
 * Andrew Shakman, LeanPath, Inc.**
 * || **101B** ||
 * Ken Wasco, Gordon Food Service**
 * || **101C** ||

Most business practices that are analyzed with lean management principles experience a 100 to 1000 percent increase in efficiency. Really. This session will introduce lean management theory, a small six-sigma tool set, case studies proving the rule, and suggested next steps towards re-invigorating your business by adopting a new way of thinking about what you do.
 * Bradford Krakow, The CBORD Group, Inc.**
 * || **102A** ||

Ralph Coughenour, University of New Hampshire Dwight Collins, University of California-Santa Cruz** Vegetarians, vegans, and their sometime cousins, the “flexitarians” are a loud minority in campus dining, comprising only 7-8% of the population, but presenting an array of challenges to campus dining. At Harvard University, the University of New Hampshire, and the University of California-Santa Cruz, savvy foodservice directors have found ways to rise to the vegetarian occasion while answering the call for more sustainability, better-for-you foods, and of course, a better bottom line. Learn from their experience and successes, and pick up strategies and tactics that will truly save your bacon. Michael Clyne, Michigan State University Adam Montri, Michigan State University** Challenges to local sourcing during the academic calendar year are a major issue for colleges and universities located in temperate climates. Come hear about a unique partnership at Michigan State University that links student farm to student fork. Robbia Pipper and Adam Montri will discuss staff training, university relations, and year-round production techniques that use no supplemental heat or light. Chef Michael Clyne will provide a cooking demonstration with products from Milwaukee’s farmers’ markets that is both flavorful and within university budgetary requirements. Come see how this relationship is growing local food production and consumption on campus and beyond. Michele Wilbur, RD, Cornell University Bonnie Johnson, RD, Teaspoon Communications Carrie Anderson, Purdue University Lakshman Rajagopal, PhD, Iowa State University Nancy Levandowski, Iowa State University** The prevalence of food allergies is on the rise. This panel presentation will provide invaluable information on how to handle food allergies in the university dining service environment. First-hand experience with allergy related anaphylaxis reaction will be discussed. Learn about available allergy management resources, how to prepare a food allergy action plan, and best practices to incorporate into your operation. This panel is well qualified to provide crucial information based on their expertise with food allergies. Stuart M. Rothenberger, AIA, LEED AP, STV Architects, Inc.** This session will present information on how to focus on LEED criteria leading to LEED certification without sacrificing design quality. David Porter and Stuart Rothenberger will present this session in a case-study format focusing on the new Clarion University dining facility in Clarion, Pennsylvania as the project example. This dining facility is seeking LEED Gold Certification. Presenters will discuss the challenges encountered during the process as well as the necessary coordination between disciplines from both the design and construction side of the project. Lessons learned will be shared and discussed during this informative session.
 * Martin Breslin, Harvard University
 * || **102B** ||
 * Robbia Pipper, Michigan State University
 * || **102E** ||
 * Jill Irvin, RD, Purdue University - panel moderator
 * || **101A** ||
 * H. David Porter, FCSI, Porter Khouw Consulting, Inc


 * || **102D** ||


 * Scott Berlin, University of California - Santa Cruz**

Russ Meyers, University of Nevada - Reno**
 * || **101D** ||
 * Robert Holden, University of Alaska - Fairbanks

Friday, July 10
 * 2:00 p.m. – 3:00 p.m.**
 * || **102E** ||

Mark Sutherland, VisionBuilders and Design, Inc.** Presentation will include professional insider thoughts on how to choose an interior design and equipment layout that will optimize participation in your operation, and whether the choice is form versus function, or form follows function. Participants will learn what role the operator, designer, and architect plays in a renovation project and will discover how the four steps of Engage, Inspire, Organize, and Create can lead to a successful design. Learn how to make blueprints come to life. Explore the use of colors, finishes, materials, signage, and graphics that are used in today's dining rooms and cafeterias. Heather Morin, University of Massachusetts** The “Freshmen 15” is a colloquial term for the weight gain which many first-year students expect to experience in college. Factors contributing to this problem include increased alcohol consumption, eating while socializing, decreased physical activity, and unlimited access to food. Dining services is an easy target to blame for the weight gain. UMass Dining, along with the UMass Kinesiology and Nutrition Departments, is sponsoring the Freshmen Fifteen Exercise, Nutrition and Diet (FFEND) Study during the 2008-2009 academic year. The FFEND Study will determine whether education on diet, exercise, and portion control can help prevent weight gain during a student’s first year at college. Come hear what UMass, Amherst has discovered after conducting research on the Freshmen 15. Malcolm Simmonds, Solo Cup Company Jeff Swiger, Dispoz-o Products Doug Kunnemann, NatureWorks LLC** As organizations seek to implement more environmentally friendly business practices, disposable food and beverage containers are often targeted for a new solution. This panel presentation will provide industry leaders’ perspectives on the expanding assortment of eco-friendly, sustainable packaging products, and the considerations and trade-offs between solutions that are renewable, compostable, or recyclable. Come out of this session with a new vocabulary and understanding of the changes in this industry that compliments foodservice. Participating in the Loyal E. Horton Dining Awards contest can be exhilarating, particularly if your entry is judged to be one of the best. Schools with winning entries often boast about the award, and rightfully so, to faculty, staff, and current and prospective students as evidence of outstanding foodservice quality. However, the task of documenting and describing, marketing and presenting the essential characteristics of a quality menu is challenging and always enlightening. This interest session will present the perspectives of individuals who have successfully crafted award-winning entries in the contest. Small, medium, and large school winners of various menu awards will share the processes that they subscribe to when constructing a menu portfolio.
 * Michael Eagn, Multiteria, LLC
 * || **102B** ||
 * Dianne Z. Sutherland, RD, LDN, University of Massachusetts
 * || **102C** ||
 * Nancy Lane, Hubert Company - panel moderator
 * || **102A** ||
 * Mark Edwards, Kansas State University**
 * Mariel Edwards, Kansas State University**
 * Zia Ahmed, University of Akron**
 * || **101C** ||

Ida Shen, University of California, Berkeley Steve Miller, Cornell University Daniel Crimmins, University of Notre Dame** Looking to keep food costs in line? It’s simple, just use your noodle! In the post-Atkins era, pasta is experiencing a rebirth as a healthy, profitable menu staple on college campuses. Find out the surprising truths about pasta nutrition, what new varieties are on the horizon, and what some of the nation’s top dining programs are doing to maximize efficiency and deliver better-for-you foods.
 * Jackie Schulz, Barilla America
 * || **101A** ||

Carl Korz, University of Wisconsin Union, Madison** The renovation of a foodservice operation presents a unique strategic opportunity to better serve your campus. UW Madison saw the renovation of their South Union as a seminal moment to reorganize and introduce fresh expectations to position their organization for long-term success. Carl Korz engaged his team in a planning process whose goal was to drive operational and cultural change at all levels of his team. This session will provide a strategic overview of how to identify and address the internal issues that are critical to long-term success, as well as opportunities to maximize the impact of planning and opening a new facility. Dan Bendall, FCSI, FoodStrategy, Inc.** The National Restaurant Association’s Kitchen Innovations Awards for 2008 and 2009 will be presented in this session. Manufacturers throughout the world compete annually for the highly coveted KI Award which recognizes excellence for uniqueness, advanced technology, efficiency, labor savings, sustainability, or other significant features that “promise to alter your kitchen’s function.” Presented by two members of the independent panel of judges, they will objectively review the 20+ pieces of foodservice equipment receiving the award, their features and benefits, including specific application opportunities within the higher education community. Dean Wright, Brigham Young University**
 * Eric Lenard, Envision Strategies
 * || **101B** ||
 * Kathleen Seelye, LEED, FCSI, Ricca Newmark Design
 * || **102D** ||
 * Roland Nelson, Brigham Young University
 * || **101D** ||

3:15 p.m. - 4:15 p.m.** Claudia Hogue, Alaska Seafood Marketing Institute Martha Monaghan, University of Massachusetts Randy Rice, Alaska Seafood Marketing Institute** Since 2006, UMass Dining has been serving only sustainable seafood. From wild salmon and Pacific cod to scallops and halibut, sustainable seafood has become a favorite on the menu. The price for sustainable seafood is very competitive and most of all, students enjoy seafood especially from Alaska, because they know it’s healthy, wild, sustainable, and they love the flavor. This presentation will tell you the success story and share why Alaska seafood management practices are considered a model of sustainability for the entire world. Come and join in the movement of serving only sustainable seafood on your campus! Janet Paul Rice, Concordia College** Is trayless dining here to stay? Are your customers comfortable with no trays or are they demanding their return? Many college operators have "gone trayless" to reduce food waste and energy costs. During this session, Janet Paul Rice and H. David Porter will discuss the do's and don'ts you need to know before going trayless and share with audience members real examples of operators who have had success with this green effort and others who faced disappointment and backlash from customers. Charles Kessler, Ricca Newmark Design** This presentation explores how to maintain design integrity through the Value Engineering process. Hear strategies for prioritizing elements that are not negotiable and identify items that can reduce costs without causing permanent harm to the project. Determine what aspects of the project can be phased or included as add alternates at time of bid. While the focus is primarily on equipment and related costs, the vision for aesthetics and interior design must be maintained. In order for a project to be successful we must meet the demand and the vision for dining, and of course, have the funds to build the project! June Vieira, CTP, Dining Services, Texas A& M University Debbie Sherman, Texas A&M University** The goal of dining services at Texas A&M University is to provide its staff with resources which enable effective performance and contribute to career development. This presentation describes the background, methodology, findings, and recommendations from a comprehensive study conducted to identify core competencies needed for dining's staff. The "Four Domain Competency Model" which categorizes the competencies into Knowledge, Skills, Personal Attributes, and Organizational Context now drives the training curriculum for dining services. The model can also be used to write job descriptions, performance evaluations, and to conduct individual needs assessments. Come learn a unique package of college foodservice culture that brings six new tools to improve your employee's attitudes and energy. Learn new ways to discuss real world empowerment and encourage employees to make decisions that benefit the customer without employees having to ask you! Provide your staff with eight necessary and basic steps of customer service. Use a comprehensive system of communication to employees so they feel that they are "in the loop" and responsible for what happens in the department. Hear new ways to reward your employees without having to do a tremendous amount of work with a system that runs practically by itself. Dianne Feasley, RD, LD, Illinois State University** Have you ever wondered, “Has any school gone from all-you-care-to-eat meal plans to declining balance/ala carte meal plans and then back to all-you-care-to-eat meal plans?” Well, we did! Learn how Illinois State University implemented new all-you-care-to-eat meal plans after 15 years of declining balance/ala carte plans. What was the reason behind the change and what process did we use to change? The purpose of this session is to share our three-year story and the lessons learned. It is a story of change, of partnership, and of moving from being “good” to being “great.” Russ Meyer, University of Nevada-Reno** NACUFS is entering its second half century. To ensure appropriate growth and further development, the board of directors initiated a strategic planning process to help guide the association in decision-making. The "NACUFS New Directions" presenters facilitated that planning process and will take you through it so you'll know where NACUFS is headed and why. From core values through envisioned future to strategic goals you'll come to understand how NACUFS is shaping its future.
 * Jay Marshall, San Jose State University**
 * Friday, July 10
 * || **102B** ||
 * Ken Toong, University of Massachusetts
 * || **102C** ||
 * H. David Porter, FCSI, Porter Khouw Consulting, Inc.
 * || **102A** ||
 * Al Moller, Ricca Newmark Design
 * || **102E** ||
 * Prakash Nair, Ph.D.Texas A& M University
 * || **101A** ||
 * Jerry Clemmer, University of Richmond**
 * || **101B** ||
 * Arlene Hosea, Illinois State University
 * || **101C** ||
 * Mona Milius, The Baker Group
 * || **102D** ||


 * Andrew Lough, University of Missouri**
 * || **101D** ||
 * David May, University of New Hampshire**


 * Pre-Conference Events

**July 7-8, 2009 Milwaukee, WI** The 2009 Pre-Conference Workshops offer more opportunities than ever to "plug in" to hot trends and solutions to common challenges! Move over Jetsons -- here comes **The Smart Kitchen Workshop**! Think the unthinkable, from equipment to staffing to food safety to … you name it! What will the kitchen of the future look like? Learn from colleagues at institutions at the leading edge of kitchen evolution during the **Kitchen of the Future – Here and Now** panel discussion, moderated by **Jim Webb** of Webb Design. Get your creative juices flowing with an inspiring look into the foodservice crystal ball with **Joseph M. Carbonara,** Editor-in-Chief of //Foodservice Equipment & Supplies Magazine.// Network and learn in this jam-packed, half-day session! Research. Data. Numbers. ROI. SKU. Shelf space. Shelf life. How do you decide what to stock and serve? Find out the latest trends and whether those trends showing up at college and university C-stores at this year's **[|Neighborhood Market Retail Workshop]**. **Donald Longo**, editor-in-chief of Convenience Store News, draws on reseach from Nielsen Business Media to present **Consumer, Retail, and C-Store Trends and Strategies**. Mr. Longo brings years of experience to this event, and was the American Business Press 2008 Jesse H. Neal National Business Jouralism Award winner. Also featured in this workshop: the **C-Store Best in the Business Awards!** Returning for the seventh year, awards will be made in these four categories: The awards presentation includes a video featuring each of the winning C-stores and is followed by a panel discussion featuring the winner of each category. Learn from the best! Join your colleagues for information-packed sessions chock-full of ideas and inspiration you can implement back on campus! To see the Neighborhood Market Retail Workshop agenda, [|click here]. Interested in getting the word out to foodservice decision-makers about your organization’s products, services, or equipment? Don’t miss a valuable opportunity to meet your customers and widen your reach! For information on sponsorship opportunities, [|click here] or contact Dave Prentkowski at dprentko@nd.edu Cancellations must be received in writing and should be sent to Morgan Lucero at mlucero@nacufs.org. Cancellations received by May 30, 2009, will be refunded minus a $50 administrative fee. Cancellations received between May 31 and July 7, 2009, will be refunded by 50%. No refunds will be given for no-shows or cancellations after the conference begins. NACUFS reserves the right to cancel any of these programs at any time.
 * Marketing/Merchandising
 * Foodservice Application
 * Updating Your C-Store
 * The Big Idea – Unique Solution or Implementation
 * Sponsorship Opportunities Available!**
 * Cancellation** **Policy**

2009 National Conference Hotel Information Single / Double** ||= **Register Online** ||= **Reservation Code** || 509 W. Wisconsin Avenue Milwaukee, WI 53203 General Information: (414) 271-7250 Reservations: (800) 445-8667 Reservations Fax: (414) 271-1039 || **$167plus tax* ** ||= [|Web Link] || NACUF || 333 W. Kilbourn Avenue Milwaukee, WI 53203 Reservations: (800) 233-1234 Reservations Fax: (414) 270-6069 || **$155 plus tax* ** ||= [|Web Link] || GNAC || 611 W. Wisconsin Avenue Milwaukee, WI 53203 Reservations: (414) 273-2950 Reservations Fax: (414) 727-1575 || **$159 plus tax*** ||  || C-NAC || Courtyard by Marriott Downtown Milwaukee 300 W. Michigan Avenue Milwaukee, WI 53203 Reservations: (888) 811-8139 or (414) 291-4122 Reservations Fax: (414) 291-4188 || **$164 plus tax*** ||=  ||   || surcharge is included in above rates.//*Current room tax is 14.6%// || // The 23rd Annual Jack Kemper Golf Outing // Wednesday, July 8, 2009 Shotgun Start at 8:00 a.m. Low handicap golfers will be challenged by this Championship layout located in a 640-acre park in Hales Corners. The course features 6,373 yards of golf from the longest tees for a par of 71. The course rating is 70.8 and it has a slope rating of 119. The course is heavily wooded with trees lining every fairway. The recent clubhouse deck addition offers a panoramic view of this picturesque course and scenic Mallard Lake. This historic course, designed by George Hansen, opened in 1932 and is a favorite among Wisconsin golf enthusiasts.
 * Hotel Information
 * = **Hotel** || **Rate
 * Hilton Milwaukee City Center (Headquarters)
 * Hyatt Regency Milwaukee
 * Hyatt Regency Milwaukee
 * Hyatt Regency Milwaukee
 * Doubletree Milwaukee City Center
 * Doubletree Milwaukee City Center
 * Doubletree Milwaukee City Center
 * SOLD OUT
 * SOLD OUT
 * SOLD OUT
 * To help offset conference expenses, a $5 per night room
 * To help offset conference expenses, a $5 per night room
 * Golf Outing
 * [|Register for the 23rd Annual Jack Kemper Golf Outing]**
 * Whitnall Park Golf Course **  is the host of the Jack Kemper Golf Outing. Join your NACUFS friends for a fun-filled day on the links. Round up your foursome and sign up today!

If you have any questions, please contact: Tom Coleman, Purdue Memorial Union at (765) 494-8939 or coleman@purdue.edu or the NACUFS office at (517) 332-2494. ** Golf Fee:  **  $89 (includes greens fees and power cart, continental breakfast, BBQ lunch, door prizes, and transportation to and from the conference hotel.) **Club rental:** $20
 * Registration deadline:** May 29, 2009