2011 Conference Resources


Katie Wilson, NFSMI, NFSMI Trains Winning Teams

Paul King, FoodService Director Magazine, Educating the Millennials

Carolyn Manning, University of Delaware, and & Monica Theis, University of Wisconsin,
Your New Foods Lab: A Journey of Fits and Starts

Chef John Currence, 2009 James Beard Best Southern Chef and Owner of City Grocery
Restaurant Group, Marketing and Menu Development

Susan W. Arendt and Cathy Strohbehn, Iowa State University, Food Safety Assignments to
Facilitate Learning: How Future Managers Can Motivate Employees to Follow
SafeFood© Practices

Laurel Lambert, University of Mississippi, A Service Learning Project Designed to Market
the School Breakfast Program

Chris Newcomb, Founder/CEO Newk’s Express Café, People, Passion and Purpose, Your Keys
to Success”

Kevin Sauer, Kansas State University, Creative Strategies for Teaching Financial Management in Dietetics

Research Grant Presentations

Junehee Kwon from Kansas State University, Are Dietetics and Hospitality Management
Students Prepared for Serving Customers with Food Allergies?