A strong grounding in operational principles is essential to running a successful food service. Complete your application early as enrollment is limited to 20 attendees.
Regional presidents have final authority on selection of candidates.
Participants for 2000 have been selected. Information on the 2001 Food Service Management Institute will be mailed in January. Mona Milius, associate director of residence dining, University of Northern Iowa, leads a discussion of budgeting, reading and analyzing financial reports, menu costing, and use of other cost controls. Mike Joseph, national account technical manager, Rich Products Corporation, and Robin Porter, H. David Porter Associates Inc. provides information and hands-on experience related to marketing and merchandising.