Agenda

Sunday, July 19th

8:30AM – 4:30PM General System Training Session [G]

• Presented by Aurora Information Systems
• This training session is separate from the conference. If you are interested in attending please register with Aurora Information Systems.
• [903 Campus Center]

1:00PM – 5:00PM – Conference Registration [G]

• [10th Floor Campus Center]

5:30PM – 8:00PM – Opening Session [G]

• Welcome by Aurora Information Systems
• Overview of Conference Sessions
• Opening Reception
• [10th Floor Campus Center]

8:00PM – 11:00PM Hospitality Suite [G]

• [Grad Lounge - 2nd Floor Campus Center]

Monday, July 20th

7:00AM – 8:15 AM Breakfast

• [10th Floor Campus Center]

8:30AM – 9:30AM Conference Welcome, Introductions, Housekeeping & Opening Session [G]

• The University of Massachusetts Dining Story
• Presented by: University of Massachusetts Staff
• [163 Campus Center]

9:40AM – 10:30AM Breakout Sessions

1. • FoodPro Terminology [G]
   • Presented by: Mary Hill, Tufts University
   • A glossary of the terms and acronyms that you need to know in FoodPro.
   • [163 Campus Center]
2. • Multi Location Web Catering [G,M]
   • Presented by: Cathy Wylam, University of Northern Iowa
   • Incorporating multiple locations into FoodPro Web Catering.
   • [162 Campus Center]
3. • Coffee Shop Roundtable [P,C]
   • Moderated by: Dave Meder, Penn State University
   • Josto Puddu, University of California, Santa Cruz
   • A discussion of how to handle coffee shops in FoodPro.
   • [165 Campus Center]

10:30AM – 10:45AM Break

• [Refreshments outside 163 Campus Center]

10:45AM – 12:15PM Aurora Information Systems Presents [G]

• Presented by: Jerry Cully, Aurora Information Systems
• FoodPro 2.2 Release Highlights.
• [163 Campus Center]

12:15PM – 1:30PM Lunch

• [Berkshire Dining Commons – vans available]

1:40PM – 2:25PM Breakout Sessions

1. • Point of Service Labels [G,M,P]
   • Presented by: Gayle Meisner, University of Connecticut and Denise Beal, University of Connecticut
   • Evolution of point of service labels, current and future opportunities.
   • [162 Campus Center]
2. • Making Time For FoodPro [P]
   • Presented by: Susan Santos, Penn State University
   • Balancing FoodPro with your other responsibilities.
   • [165 Campus Center]

2:35PM – 3:20PM Breakout Sessions

1. • RedBack Fundamentals [C,T]
   • Presented by: John Sooy, Aurora Information Systems
   • Basic housekeeping and responsibilities to keep your web development environment (U2WDE) applications running smoothly.
   • [163 Campus Center]
2. • Nutritive Analysis [N]
   • Presented by: Dianne Sutherland, RD, LDN, University of Massachusetts, Amherst
   • Learn the components of the nutrient analysis module to create food labels for your recipes.
   • [162 Campus Center]
3. • Going Green – Sustainability [G]
   • Presented by: Ken Toong, University of Massachusetts and Jane Williams, University of Massachusetts
   • How the University of Massachusetts has embraced “going green” with the help of FoodPro.
   • [165 Campus Center]

3:20PM – 3:35PM Break

• [Refreshments outside 163 Campus Center]

3:45PM – 4:15PM Breakout Sessions

1. • Comparing Web Menus [G,M]
   • Presented by: Dustin Frize, University of North Dakota
   • A look at the way different schools are presenting menus and nutrition on the web.
   • [163 Campus Center]
2. • Roundtable: Food cost, how are we coping? [G,D]
   • Moderated by: Jim Selz, University of Wisconsin, Stout and Patti Klos, Tufts University and Gary Schneider, Ferris State University
   • We have all seen the rapid rise of food costs. What measures can we implement to minimize the impact?
   • [162 Campus Center]
3. • Commissary Reports [P,C]
   • Presented by: Josto Puddu, University of California, Santa Cruz
   • Using the FoodPro reports to streamline your commissary production.
   • [165 Campus Center]

4:45PM Buses Leave for Dinner

• [Yankee Candle Shop & Chandler’s Restaurant]

9:00PM – 11:00PM Hospitality Suite

• [Grad Lounge – 2nd Floor Campus Center]

Tuesday, July 21st

7:00AM – 8:15 AM Breakfast

• [10th Floor Campus Center]

8:30AM – 9:20AM Breakout Sessions

1. • FoodPro 2.1 Release Review [ [G]
   • Presented by: Jim Ciccaglione, Aurora Information Systems
   • A review of the new programs and features of the FoodPro 2.1 Release.
   • [163 Campus Center]
2. • Directors Roundtable [D]
   • Moderated by: Bob Willis, College of the Holy Cross
   • Administrators can provide input into reporting requirements (including desktop dashboards).
   • [162 Campus Center]

9:30PM – 10:20PM Breakout Sessions

1. • Master Lists [C]
   • Presented by: Jerry Cully, Aurora Information Systems
   • How to use Master Lists in daily FoodPro operations including the new features: Selects, Queries and Filters.
   • [163 Campus Center]
2. • Architecture of FoodPro Menus / ACI [P,C]
   • Presented by: Cyndi Reuter, University of Wisconsin, Platteville
   • Structuring effective cycle/standard menus and ACI.
   • [162 Campus Center]

10:30AM – 12:15PM University of Massachusetts: Powered By FoodPro [G]

1. Retail Tour
2. Farm Tour
3. Commissary Tour

12:15PM – 1:15PM Lunch

• [Berkshire Dining Commons – vans available]

1:30PM – 2:20PM Breakout Sessions

1. • Understanding Your Location Cost Summary [G]
   • Presented by: Jim Ciccaglione, Aurora Information Systems
   • The basics of understanding and evaluating this P&L statement.
   • [163 Campus Center]
2. • POS Interface [C,D]
   • Presented by: Karen Jackson, Penn State University
   • A step by step implementation of interfacing a point of sale system to FoodPro.
   • [162 Campus Center]
3. • Global Recipe Writing [G]
   • Presented by: Stuart Hammond, University of Georgia
   • The basics of writing recipes and utilizing the new fields and features in Global Recipes.
   • [162 Campus Center]

2:30PM – 3:20PM Breakout Sessions

1. • Menu Reports & How We Use Them [G]
   • Presented by: Peg Skerchock, Penn State University
   • Exploring the many reports available for menus including: Menu Item Cost Summary, Menu Price Book, Patron Count, Precost / Postcost Analysis, Menu Analysis, Recipe History Report…
   • [163 Campus Center]
2. • Point of Sale Labels [M,C,P]
   • Presented by: Cathy Wylam, University Northern Iowa and Jim Selz, University of Wisconsin, Stout
   • Considerations and examples of retail barcode and nutrition labeling.
   • [162 Campus Center]
3. • Calculating Meat Cooking Loss [P,N]
   • Presented by: Gayle Meisner, University of Connecticut
   • Topic Description.
   • [165 Campus Center]

3:30PM – 4:30PM FoodPro User Group Business Meeting [G]

• Moderated by: FoodPro Advisory Board
• A voting delegate from each school is requested to attend. All others are encouraged to attend and participate. Two new Advisory Board members will be elected to a two year term and future conference sites will be discussed.
• [163 Campus Center]

6:30PM – 8:30PM Clam & Lobster Bake

• [Outside Campus Center]

8:30PM – 11:00PM Hospitality Suite

• [Grad Lounge – 2nd Floor Campus Center]

Wednesday, July 22nd

7:00AM – 8:15 AM Breakfast

• [10th Floor Campus Center]

8:30AM – 9:30AM Tips, Tricks & Hidden Features 2009 [G]

• Presented by: John Sooy, Aurora Information Systems
• More hidden features revealed in FoodPro.
• [163 Campus Center]

9:40AM – 10:30AM Emerging Foodservice Trends [G]

• Presented by: Ken Toong, University of Massachusetts
• Evaluating the ever changing foodservice market and where we are heading.
• [163 Campus Center]

10:40AM – 11:40AM Some Wishes Do Come True [G]

• Facilitated by: Peg Skerchock, Penn State University
• An open forum where you can contribute your ideas and enhancement requests to a Wish List that will be compiled and presented to Aurora Information Systems. Many requests from prior Wish List sessions have already been incorporated into recent FoodPro releases.
• [163 Campus Center]

11:45AM – 12:00PM Conference Wrap Up and Closing [G]

• Moderated by: FoodPro Advisory Board
• Conference Evaluations and Best New Idea..
• [163 Campus Center]

12:00PM Box Lunch

• [Box Lunches Available]