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SNA 2012 Annual National Conference
Call for Proposals

July 15-18, 2012
Denver, Colorado


Submission Information and Rules

The Annual National Conference (ANC) offers an unparalleled educational opportunity for school foodservice and industry professionals. It is the premier opportunity to learn and to find answers to the unique challenges and needs attendees encounter everyday in the workplace. To ensure a high quality of presentations, a volunteer committee of school nutrition professionals and supporting industry help develop and identify timely topics and expert presenters.

Session Information

  • Submissions collected from this Call for Proposals will be considered for breakout sessions only.
  • Breakout sessions take place Sunday, Monday, Tuesday and Wednesday and are 60 minutes in length.
  • Presenters must be available any day on which SNA assigns the session.
  • Sessions may not be used as a place for direct promotion of a presenter’s product or service. Any use of proprietary information should have an educational value and be provided free of charge.
  • Presenters do not need to be SNA members; however, if a proposal is accepted ALL presenters must register as conference attendees. Presenters will be given complimentary registration only for the day of their presentation.
  • SNA does not pay ANY honoraria, speaker fees, or travel expenses to breakout session speakers.

 

Submission Information

  • Proposals must be submitted online to be considered for presentation.
  • The submission deadline is September 30, 2011.
  • The individual submitting the proposal is considered the primary contact.
  • The primary contact agrees to provide contact information for ALL presenters, including name, address, phone number and email address.
  • Presenters understand that SNA does not provide hard copy handouts to attendees.
  • All presenters must accept, sign and return to SNA the “Standards and Guidelines for Speakers”
  • If your proposal is selected, SNA reserves the right to revise presentation titles, reassign the Key Area and/or edit the program summary for promotional and program materials.
  • The primary contact will be notified of the committee’s decision by January 15, 2012.

 

Program Content

  • Presentations should focus on one of the key areas as defined by SNA’s Keys to Excellence in School Food and Nutrition Programs:

    • Key Area 1 – Operations ~ School nutrition programs are complex and encompass various aspects of business as it relates to operations. Presentations for Operations may include: Menu planning considering optimal nutrition and student acceptance, development of standardized recipes, procurement and the development of ethical purchasing practices for both perishable and non-perishable items, appropriate receiving and storing policies, production and service of high quality and safe foods, personnel training regarding the regulatory process, culinary skills, safe food handling and safety in the workplace, food allergens, food biosecurity, equipment management.
    • Key Area 2 – Nutrition ~ Presentations should cover the A-to-Zs of nutrition, including how school meal, snack and à la carte items contribute to healthy eating habits and how school nutrition personnel are actively involved in nutrition education at the school level. Presentations may be specific to one meal such as breakfast, lunch or afterschool snacks. Nutrition Education may also be specific to the classroom or through the school cafeteria and the community as well.
    • Key Area 3 – Administration ~ Presentations should focus on ways to manage and administer the challenges of today’s school nutrition program, including ensuring sound business and financial practices, human resources excellence and district organization. development of planning long and short term goals, establishing objectives with outcomes, organization, creating policies and procedures. Presentations may be specific to internal cost controls and financial accountability, Key Performance Indicators and tools to enhance and improve the program , leadership skills, technology use, foodservice management, regulations and legislature.
    • Key Area 4 – Communications and Marketing ~ A comprehensive marketing plan promotes a positive image of the school nutrition program. Presentations may include developing a marketing plan which may even be specific to students, administrators, parents and the community. Development of plans which concentrate on the positive and divert the negative. Successful outcomes substantiated from well developed marketing and communication plans which provide varied resources for program enhancement. Presentations may include: Customer Service, Social Media and Public Speaking.

  • One third of the sessions selected will be programs focusing on issues and challenges of importance to employee/managers.

 

The call for proposals is now closed.