Chapter 1 Professionalism
1.1 Legal Impact
1.2 Integrity
1.3 Community Involvement


Chapter 2 Organization
2.1 Vision/Mission
2.2 Structure
2.3 Policies and Procedures


Chapter 3 Planning
3.1 Situation Analysis
3.2 Long Term Planning
3.3 Short Term Planning


Chapter 4 Marketing
4.1 Market Research/Assessment
4.2 Marketing Plan
4.3 Customer Relations
4.4 Advertising
4.5 Merchandising and Promotions
4.6 Public Relations


Chapter 5 Operational Controls
5.1 Data Management
5.2 Financial Accountability
5.3 Cashier Controls
5.4 Wage and Payroll Controls
5.5 Tax Reporting


Chapter 6 Human Resources
6.1 Recruitment and Staffing
6.2 Wage and Salary Administration
6.3 Personnel Benefits
6.4 Collective Bargaining Agreements
6.5 Orientation
6.6 Training and Coaching
6.7 Employee Relations
6.8 Career Development
6.9 Performance Reviews
6.10 Employee Recognition
6.11 Employee Discipline
6.12 Employee Resignation or Involuntary Termination
6.13 Personnel and Payroll Records
6.14 Electronic Personnel and Payroll Records
6.15 Posting of Human Resources Information


Chapter 7 Menu Managment
7.1 Menu Planning
7.2 Menu Review
7.3 Standardized Recipes
7.4 Food Production
7.5 Holding and Distribution
7.6 Flow of Food
7.7 Food Presentation
7.8 Portioning


Chapter 8 Purchasing/Receiving/Storage
8.1 Purchasing Function - General
8.2 Purchasing Specifications
8.3 Vendor Relations
8.4 Ordering
8.5 Receiving
8.6 Storage
8.7 Issuing
8.8 Inventories
8.9 Payables


Chapter 9 Food Safety
9.1 Food Safety Codes
9.2 HACCP
9.3 Personal Sanitation
9.4 Preparation
9.5 Preparation
9.6 Holding and Distribution
9.7 Colling and Storage
9.8 Re-use
9.9 Cleaning and Sanitizing
9.10 Inspections


Chapter 10 Service Management
10.1 Service Philosophy
10.2 Service Controls
10.3 Board Operations
10.4 Retail Operations
10.5 Nutrition Education
10.6 Catering Operations
10.7 Alcoholic Beverage Operations


Chapter 11 Safety and Security
11.1 Safety and Security Regulations
11.2 Emergency Response Plans
11.3 Security
11.4 Safety and Security Training


Chapter 12 Facilities Management
12.1 Regulatory Considerations
12.2 Design Utilization
12.3 Sanitation and Housekeeping
12.4 Maintenance
12.5 Waste Management


Chapter 13 Technology
13.1 Analysis of Technology Need
13.2 Selection of Technology Systems
13.3 Future Technological Development
13.4 Maintenance of Technology Systems
13.5 Security of Technology Systems


Chapter 14 Capital Improvement
14.1 Capital Improvement Planning
14.2 Capital Budgeting
14.3 Regulatory Impact
14.4 Design
14.5 Equipment


Chapter 15 Contract Services
15.1 Philosophy
15.2 Planning
15.3 Requests for Proposals, Bids and Contracts
15.4 Contract Compliance
15.5 Controls
15.6 Assessment

Professional Practices in College and University Food Services
Copyright 1998 The National Association of College & University Food Services.



Questions about the NACUFS Review or this website may be directed to the Grinnell College Institutional Liaison:
Vicki J. Wade
Services Specialist
Grinnell College
Old Glove Factory, 733 Broad Street
Grinnell, Iowa 50112
wadev@grinnell.edu; 641-269-3044