USU's Catering Manager Attends Leadership Institute

Amy Rasmussen, catering manager at Utah State University, was selected to participate in the 2015 Leadership Institute, one of eight professional development institutes shaped and coordinated by the National Association of College and University Food Services (NACUFS).

The eight institutes are available exclusively to NACUFS members and are among the most rigorous and rewarding programs offered by the organization.

According to the NACUFS announcement, more than 260 applications were received for the 2015 summer institutes. Applicants who eventually attend the institutes are selected through a multi-stage process involving NACUFS leaders at both the regional and national level.

“The eight NACUFS institutes are designed to build up a successful foodservice professional,” said Cheryl Garner from the University of California-Riverside, chair of the NACUFS education committee. “Furthering our education and developing our professional skills is crucial in order to elevate campus dining and carry out the mission of NACUFS.”

Each institute runs four to six days and offers a robust curriculum that includes classroom instruction, appropriate sponsor and campus tours, extensive peer-to-peer interaction and an individual or group project for immediate application of the program content.

The leadership conference attend by Rasmussen was held June 14-19, and focused on analyzing personal leadership style and effectively accomplishing tasks through the help of others. The participants learned to recognize and apply basic leadership principles, identify and analyze his or her own leadership style, demonstrate ethical decision-making and create a motivating work environment.

The institute was held in Solon, Ohio, and was sponsored by Nestle Professional.

“The week-long institute was a fantastic experience,” Rasmussen said. “I am excited to incorporate what I have learned, and utilize it throughout Dining Services and Utah State University.”

USU Dining Services