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The School Nutrition Event
of the Year!
Annual National Conference
PROGRAM HIGHLIGHTS
Chicago, IL
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WELCOME TO CHICAGO!
Expand Your Potential for Success.
PHOTOS COURTESY: CHICAGO CVB, CHICAGO MUSEUM OF SCIENCE AND INDUSTRY AND SCHOOL NUTRITION ASSOCIATION
Focus on key areas of essential training and education. Participate in
the exchange of innovative ideas. Get the inspiration you need to
achieve your goals. No matter what you’re looking for, you will find
the information you need to benefit your career, your program and
your students at SNA’s Annual National Conference (ANC), July 15-
18, 2007.
This year, ANC offers a new, streamlined approach to providing
superior education programming, with a design-your-own-discipline that
meets the needs of all school nutrition professionals. Whether you seek
answers to challenges seen at the district level or experienced in individual
school sites, you can select sessions that are directly relevant to you and your
job. Of course, ANC also provides you the opportunity to network with col-
leagues from around the country, sample the latest and greatest school
nutrition products and be inspired by thought-provoking keynote
speakers.
Make plans now to join your fellow school nutrition professionals
at an event designed especially for you—ANC 2007 in Chicago. It’s
your best professional opportunity all year!
What’s waiting for you in Chicago?
With its stunning skyline and scenic setting along the shores of Lake
Michigan, Chicago makes an exciting and invigorating backdrop for ANC
2007. Whether you opt to visit architectural masterpieces, spend time relaxing
out on the Lakefront, check out the local vibe at Millennium Park or
indulge yourself in an afternoon of shopping along the Magnificent Mile,
there are numerous ways to experience this Midwestern metropolis. As
you plan your trip to ANC, be sure to read the Chicago article fea-
tured in the March issue of School Foodservice & Nutrition. It’s
chock full of information on how to explore all the sights, tastes and
events that make Chicago unique.
NEW THIS YEAR
Save $30 on additional registrations from the
same district and membership category!
KEYNOTE SPEAKERS
SUNDAY, JULY 15
Yolanda King
As the first-born daughter of Coretta Scott King and Dr. Martin
Luther King, Jr., Yolanda King knows all too well the importance of
helping to promote positive change in the world. It is this passion for
peace that prompted her vision for founding Higher Ground
Productions, an organization dedicated to teaching people to celebrate
diversity and embrace unity. This same vision also has led King to co-
author a book and become a respected actor, with most of her television
and film credits reflecting her commitment to social change. In this compelling
presentation, King will relate amazing stories that will inspire you to reach higher ground and
make a difference.
TUESDAY, JULY 17
Marta Sahagún de Fox
Marta Sahagún de Fox, wife of Mexico’s former President Vicente
Fox Quesada, is a powerful voice on women’s issues and social
responsibility and has played an active role in Mexico’s democratiza-
tion. Using the visibility afforded to the wife of the President, de Fox
has taken strong stands on social issues and has chaired numerous
organizations that work on behalf of women, children, health care and
education. With SNA’s continued commitment to global child nutrition ini-
tiatives, de Fox will offer a unique insight into the challenges facing Latin America.
WEDNESDAY, JULY 18
Walter Scheib
Walter Scheib is not your average culinary professional. That’s
because in 1994, Chef Scheib became the chef to America’s President
and the First Family. For 11 years, he prepared everything from sim-
ple family meals to elaborate state dinners. Scheib will offer an inti-
mate, human view of two First Families (President Bush and
President Clinton), the corridors of political power, international per-
sonalities and the most famous building in the United States, from a
unique vantage point: The kitchen. In addition to his experiences within the
White House, Scheib will tell of his own personal story of the rise of an American chef to one of
the most prominent positions a culinary professional can hold. After Wednesday’s Closing
General Session, Chef Scheib will be available for a book signing in the SNA Marketplace.
page one • www.schoolnutrition.org
FEATURES
SNA Marketplace provides attendees with the
Discover the many benefits available to you as an SNA opportunity to bid on a
member in the SNA Marketplace, including the Emporium, variety of unique items.
CyberStop e-mail stations and informational kiosks on All proceeds support
membership, certification and more. the Foundation’s Pro-
fessional Growth
Global Child Nutrition Forum 2007 Scholarships. For
The 9th Annual Global Child Nutrition Forum, preceding more information or to
ANC, will bring together school nutrition professionals donate an item to the
from around the world to discuss school meal programs in auction, contact Julie
their respective countries. Forum participation is by invi- Curtis at (800) 877-8822, ext.
tation only. 145, or at jcurtis@school nutrition.org.
Chapter Leadership Day Wellness Event
Saturday, July 14 Against World
All chapter leaders are encouraged to attend this all day Hunger
session. Presentation topics will include developing strong Monday, July 16
leadership, planning effective meetings and building mem- Show your support for
bership. Please indicate on the ANC Registration Form if eliminating world
you will attend. Cost: $25 hunger by participat-
ing in this early morn-
SNS Credentialing Exam ing activity, sponsored
Sunday, July 15 by the Child Nutrition
The School Nutrition Specialist (SNS, formerly SFNS) cre-
Foundation and The Schwan
dential recognizes a high level of professional achievement.
Food Company. Schwan’s will make a
To learn if you qualify to sit for the exam, call the SNA
donation to the Foundation for each person who attends
Service Center at (800) 877-8822 or visit www.school
this inspiring event.
nutrition.org for more details. The registration deadline is
July 1, 2007. Child Nutrition Showcase
Monday, July 16-Tuesday, July 17
Inspirational Service This is the place to learn about recent research and best
Sunday, July 15 practices in school nutrition. These poster presentations
Once again, the nondenominational inspirational service
will be displayed for two days. For more information, con-
will feature a chorale of musically talented SNA members.
tact Susan Coppess at (800) 877-8822, ext. 131, or at
Join this year’s chorale by contacting the SNA Service
scoppess@schoolnutrition.org. Submission instructions are
Center at (800) 877-8822.
available at www.schoolnutrition.org. The deadline for
submitting an abstract is March 28, 2007.
State Award Ceremony
Sunday, July 15
Silver Circle Luncheon
This year’s state presidents will be honored for their
Tuesday, July 17
efforts to further the mission of the Association. Also, win-
Have you been an SNA member for 25 years or more? If
ners of the Louise Sublette Award, Heart of the Program
so, celebrate this milestone at the Silver Circle luncheon
and Director of the Year Awards will be recognized.
held in your honor. Cost: $50 per person. (Register in the
Special Functions section on the ANC Registration Form.)
CNF Silent Auction
Sunday, July 15-Tuesday, July 17
The Child Nutrition Foundation’s annual Silent Auction
page two • register now & save
EXHIBITS
Exhibit Hall Exhibit Hall Hours
Considered the biggest and best in school nutrition, the Exhibit hours and education sessions are specifically
ANC Exhibit Hall has been cited in post-conference inter- designed not to conflict, maximizing the opportunity for
views and evaluations as one of the most valuable elements attendees to visit the Exhibit Hall.
of the conference. This year, the Exhibit Hall will feature Monday, July 16 10:00 am-2:00 pm
more than 800 exhibit spaces showcasing food products, Tuesday, July 17* 9:30 am-11:00 am*
equipment and services available to the school market. Tuesday, July 17 11:00 am-2:00 pm
Highlights of the Exhibit Hall will include: Wednesday, July 18 10:00 am-1:00 pm
• Culinary Demonstrations, illustrating unique culinary *Special Exhibit Hall time for
techniques Directors only.
• Exhibit Hall Scavenger Hunt, featuring great prizes
NOTE: No one under
and fun for all 16 years of age will be
• The new Dance Heads™ booth, where you can get admitted to the
your groove on as you create your very own dance Exhibit Hall for any
reason. No bags with
video. Sponsored by: Hobart Corporation wheels will be allowed
Also, be sure to stop by the New Products Showcase, on in the Exhibit Hall.
display near Registration, to see the latest innovations in
school nutrition.
FINAL EVENT
Wednesday, July 18; 5:00 pm-10:00 pm
Ever wanted to cruise below the ocean in a submarine? Or perhaps your dreams
take you high above the clouds in a jet plane? Could it be that you have a fairy-
tale princess deep inside of you, who just is waiting to come out? Whatever your
secret dreams, you surely will get a taste inside Chicago’s Museum of Science and
Industry, the destination for ANC’s fantastic Final Event. This massive museum
is one of Chicago’s most popular tourist attractions, featuring more than 2,000
interactive exhibits and 35,000 artifacts, as well as the Omnimax Theater with a giant,
wrap-around movie screen.
As you walk through the doors to this museum, you will enter a stunning world
where you will find captivating and compelling experiences that will bring out your
inventive genius. Jump start your imagination at one of the not-to-be-missed
exhibits, including the U-505 Submarine, Flight 727, Colleen Moore’s Fairy
Castle, Walk-Through Heart, The Chick Hatchery and many more. Once you’ve
worked up an appetite, visit one of the several food stations to enjoy some eats
or dance the night away as you listen to live music.
With so much to do and see, this event is sure to be a highlight of ANC 2007!
Co-sponsored by: Rich Products and SNA (For extra tickets for the Final Event,
register in the Special Functions section on the ANC Registration Form. Cost for
extra tickets: $85 per person)
page three • www.schoolnutrition.org
PRE-CONFERENCE SESSIONS
SATURDAY, JULY 14 8:00 am - 5:00 pm
8:00 am - 12:00 pm Delivering Training
Speaker: Nancy Barlow-Alford, Texas Region IV
Intricacies of USDA’s Commodity
Education Service Center
Programs Turn training into learning. Discover how to create and
Speakers: Peggy Cantfil, Cathy McCullough and
deliver effective training by identifying outcomes, explor-
Sherry Thackeray, FNS/Food Distribution Division
ing hands-on activities, and applying effective presentation
This session will delve into commodity program dynamics,
techniques. Explore learning styles and generational pref-
which can be leveraged to improve the bottom lines of
erences to use in planning staff development. Participants
foodservice operations. Participants will explore the vari-
will receive a step-by-step guide to tackle training chal-
ables affecting commodity purchases, review online tools
lenges. Cost: $125; CEUs: 8
to order commodities, track shipments and entitlement
usage and learn about the many opportunities and possible
Audience: Manager, Director, State Agency
pitfalls in commodity processing. Cost: $75; CEUs: 4
Nutrition Update
Audience: Director, State Agency Speakers: Dorothy Caldwell, MS, RD, North Carolina
Division of Public Health and Clare Miller, MS, RD
Marketing to Kids USDA Food and Nutrition Service
Speakers: Tami Cline, SNS, Cline Consulting, and Current, research-based and relevant nutrition and fitness
Sharon Olson, Y-Pulse
information is the focus of this session. Participants will
Join a panel of both industry professionals and school
hear expert presenters discuss USDA nutrition initiatives,
nutrition directors as they provide the latest research
physical activity, the obesity crisis and behavioral changes
relating to marketing to kids, including studies conducted
that lead to healthy lifestyles. Resource materials will be
by Y-Pulse and SNA. Participants will leave this session
provided to participants. Cost: $125; CEUs: 8
armed with the comprehensive tools needed to improve
Audience: Manager, Director, Industry, State
marketing efforts. Cost: $75; CEUs: 4
Agency
Audience: Director, Industry, State Agency
Special Needs Resources for Child
8:00 am - 3:00 pm
Nutrition Programs
Keys to Food Safety: Writing and Speakers: Ensley Howell,
Implementing an Effective School Food National Food Service
Safety Program Based on HACCP Management Institute
Principles University of
Speakers: Sean Leer, SFSPac Food Service Mississippi, and
Sanitation System, and Jeannie Sneed, PhD, RD, Harriet Cloud,
SNS, CSFP, Iowa State University Nutrition Matters
Most school districts have implemented a HACCP plan this This session will provide
year or made changes to an existing plan. But no plan is in-depth information on
ever finished—school food-safety plans are working docu- selected special diets fea-
ments. SNA’s advanced, interactive HACCP seminar can tured in the 2006 Breakfast
take you through your plan with a new lens. Participants Lunch Training (BLT) manual from the National Food
will leave with ideas to overcome financial obstacles, solve Service Management Institute. Participants also will learn
operational challenges and enhance employee training about federal laws, modification of menus and the impor-
needs. SNA’s unique two-trainer approach brings expertise tance of communicating with the school team. Cost: $125;
and perspective from both operations and industry. CEUs: 8
Cost: $85; CEUs: 6 Audience: Employee, Manager, Director,
Audience: Director, State Agency Industry, State Agency
page four • register now & save
1:00 - 5:00 pm SATURDAY, JULY 14
Child Nutrition Programs 101 7:30 am - 5:30 pm
Speakers: Gary Vessels and William Wagoner, USDA
Food and Nutrition Service SUNDAY, JULY 15
CN 101 is an orientation to the federal child nutrition pro- 8:00 am - 12:00 pm
grams centered on National School Lunch Program regula- ServSafe Essentials
tions. Through interactive exercises, participants will be Speaker: Mary Claya, SNS, Oakland Schools
trained in the core requirements of the regulations, includ- Discover the principles of food safety from a veteran train-
ing nutrition standards; issues relating to confidentiality; er, using coursework established by National Restaurant
certification and verification processes; and Provisions 2 Association Education Foundation. Participants will leave
& 3. Cost: $75; CEUs: 4 this training session with the knowledge needed to take the
Audience: Employee, Manager final exam that will lead to ServSafe certification. All par-
ticipants will have the opportunity to take the exam on
Culinary School Sunday, 10:00 am - 12:00 pm. Cost: $200; CEUs: 10
Speaker: Cyndie Story, Culinary Solution Centers, Audience: Employee, Manager, Director,
LLC Industry, State Agency
This presentation will highlight culinary techniques used to
enhance the flavor and eye appeal of foods through new
recipes, vegetable and fruit preparation, fabrication tech- SATURDAY, JULY 14
niques and tricks of the trade. Small equipment will be 8:00 am - 5:00 pm
demonstrated throughout the presentation and large
SUNDAY, JULY 15
equipment will be presented when appropriate. Cost: $75;
8:00 am - 12:00 pm
CEUs: 4
Healthy Edge Trainer Certification
Audience: Employee, Manager, Director, State
Agency
Workshop
Speaker: Linda Godfrey,
SNS, Consultant
Five Essential Steps to Effective Training
Speaker: Susan Brooks, Pajaro Valley Unified School Attendance at this
District workshop is required
Participants will be able to identify and describe five ele- for anyone wishing to
ments of the training process and will plan, model and cri- become certified as a
tique a sample training session. Cost: $75; CEUs: 4 Healthy Edge Trainer.
Audience: Manager, Director, Industry, State Even those who have
Agency taught previous versions of
the Healthy Edge curriculum,
Child Nutrition: A Primer for Industry or who have been certified as a Healthy Edge trainer in the
(Industry Only) past, must complete one of these workshops. This trainer
Speaker: Tami Cline, SNS, Cline Consulting certification will be the new standard for all upcoming
Designed for industry, this workshop provides an overview SNA programs and represents an improvement in SNA
of the multi-billion-dollar school foodservice market. Arm Certification and Credentialing programs. Note: You must
your sales and marketing staff with the information and be approved to take this pre-conference session. For
resources to match your company’s strengths with growing more information and an application, please contact
opportunities. Cost: $75; CEUs: 4 Bethany Hanna at bhanna@schoolnutrition.org. Cost:
Audience: Industry $200; CEUs: 10
Audience: Director, State Agency, Educator
page five • register now & save
2007 EDUCATION PROGRAM TRACKS
At ANC 2007, the educational programming maintains the importance of nutrition integrity while creating the
highest-quality school foodservice and nutrition sessions. This year, SNA has enhanced the program by allowing
you to select the education sessions that are directly relevant to you and your job, or attend any session that peaks
your interest. This design-your-own discipline features six program tracks, with each containing district-level and
school-level sessions. The color of the sessions will correspond with the session level, blue for “District” and green
for “School.”
TRACKS DISTRICT LEVEL SCHOOL LEVEL
COMMODITIES Come learn more about all aspects These sessions represent where the
of using USDA commodities, basic rubber meets the road, when food
commodity processing and how to preparation, USDA commodities
integrate commodities into your and commercial purchases cross
school nutrition program. paths.
FINANCIAL Participants will be exposed to skills Come learn how your school’s
MANAGEMENT training applicable to the financial finances are affected by staffing,
health of school nutrition operations serving, participation and work del-
in such areas as money management, egation, as well as how to make criti-
equipment and purchasing. cal budget decisions.
LEADERSHIP These sessions will engage partici- These sessions are designed to help
pants to think strategically about participants think about where they
those skills needed to lead others to want to be in five years and the
become the best they can be. skills required to get there.
MARKETING This track provides a focus on mar- These sessions will focus on site-level
keting at the district level, targeting communication with customers,
community stakeholders and including students, faculty and staff.
parents.
SAFETY AND SECURITY Learn how to address, manage and Learn how to make decisions and
*Sponsored by SFSPac Food evaluate your program in risk man- implement processes that positively
Service Sanitation Systems agement topic areas. impact the safety in your kitchen.
WELLNESS For many directors, the develop- How can you advance healthy
ment of the local school wellness pol- lifestyles for your kids and yourself
icy in teams featuring other commu- through daily practices and
nity stakeholders has been an im- decisions.
mense process. Now that you have a
policy, what do you do with it? What
comes next?
page six • register now & save
EDUCATION SESSIONS
SUNDAY, JULY 15 the supply chain. Also, learn about key
issues, solutions and best practices for
COMMODITIES efficient procurement and distribution.
Basic Concepts of
Commodity Processing: Turning Your Cafeteria into
Why Process, How to Start, a Restaurant
Yield and Other Traffic Want to increase your ADP and profit?
Signals Participants will learn easy and inex-
Learn the basic terminology of com- pensive ways to give their cafeteria the
modity processing, including national look and feel of a restaurant. Speakers
processing agreements, yields, value from North Kansas City Schools will
pass-through, end product data sched- share pictures and stories from their
ules and much more. Also, find out successful cafeteria transformation.
about USDA’s plans to automate order-
ing processed end items online. LEADERSHIP
Children First: Developing a
How Will New Commodity Partnership Between the
Program Regulations State Agency and the Local
Affect Your Operation? District
This session will examine several regu- A panel will share ways that state
latory changes in the Food Distribution departments and local districts are
Program covering the management, working together to solve financial
processing and distribution of com- challenges as they move to healthier
modities. Come and learn how these school environments. Interactive audi-
changes may affect your operation. ence participation will be encouraged.
FINANCIAL Go the Distance with an
MANAGEMENT Online Degree
You can advance your career in school
Five Formulas for Financial
nutrition with an online degree. Join
Fitness
an interactive panel of distance educa-
Learn five simple formulas for improv-
tion educators who can answer your
ing the financial fitness of your school
questions about options for associate’s,
nutrition program. Hands-on activities
bachelor’s and master’s degrees.
will help you identify potential finan-
cial problems in a foodservice opera- Raising the Bar on
tion and take back helpful analysis Professionalism
tools for your own program. Learn more about the Massachusetts’
Certificate in Excellence in Child
Supply Chain Roundtable
Nutrition Program, a 5-course college
The purpose of this session is to give
program developed to increase profes-
participants a better understanding of
sionalism and enhance the knowledge
how the supply chain works, including
and skills of school nutrition directors.
a look at common barriers as per-
ceived by the key stakeholders within
page seven • register now & save
EDUCATION SESSIONS
The ABCs of School Staying Fit Nutritionally Cross Out Cross
Nutrition for New Directors and Financially! Contamination
Are you a new director in the school Stay a step ahead by learning how to This session will combine research on
nutrition segment? In this session, improve nutrition in your school while cross contamination in schools with
speakers from both a large and small realizing a positive impact on revenue. participatory, scenario-based decision-
school district will offer real examples Topics will include implementing state making. Learn methods for teaching
of how to tackle the difficult challenges and federal nutrition standards and about cross contamination and develop
and situations that you inevitably will maintaining a positive public image. an action plan for your schools.
encounter on the job.
SAFETY AND The Mysteries of
First Timers Sam ‘n’ Ella’s Café
Newcomers to ANC, are you feeling
SECURITY Step into a daily workday at Sam ‘n’
overwhelmed? This session will cover Building a Food-Safety Ella’s Café, where you will help the
the what, when, where and how of Team–Skills and Resources cafeteria manager solve perplexing
ANC events, as well as how to get the This session will provide information food safety concerns. Will Sam ‘n’
most from visiting the exhibits. on food-safety resources and initia- Ella’s be able to continue to operate?
tives. Also, attendees will participate in
Making a Good First a role-playing exercise that will serve WELLNESS
Impression as a networking opportunity, as well as
Accommodating Children
Attend this session to learn how impor- a memorable hands-on experience in
with Special Dietary Needs
tant the quality of written communica- dealing with food-safety problems.
Without Breaking Your
tion is when applying for a position,
Food-Defense Awareness Budget
with useful tips for preparing job
and Preparedness in the This session will focus on food-related
applications and resumes. (Repeated
disabilities and the role of the school in
Tuesday) NSLP
accommodating them. Attendees will be
USDA’s Food and Nutrition Service
presented with situations that the
MARKETING (FNS) promotes food-defense aware-
school may face and then collabora-
ness. This session will provide sugges-
Customer Service Is NOT tively determine whether assistance is
tions for preventive measures and vari-
a Dirty Word required by Section 504.
ous resources for developing emer-
Find out how to effectively train your
gency-preparedness plans. A represen-
staff and improve customer service Enhancing Communication
tative from the FNS Food Safety Unit
through real-life examples. Partici- with Your Superintendent
will give an overview of food defense as
pants will discover creative new ways School nutrition professionals often
it relates to the NSLP and specifically
to improve communications and estab- experience roadblocks when dealing
to central kitchens and warehouses.
lish better relationships with students, with district administration. Learn
parents and administrators. (Two ses- how to use your expertise within the
Food Safety: Translating
sions on Sunday) structure of the district to create posi-
Theory to Practice
tive health and nutrition changes for
Food safety continues to be a major
Ethnic Foods and students.
focus in administrative and manage-
Education
ment responsibilities. This presenta-
Come hear how the Seattle and Healthy and Reimbursable
tion will address daily, weekly and
Highline School Districts integrated Vending: Results from a
monthly time constraints and identify
ethnic meals into their school lunch Pilot Study in 5 Districts
methods to help meet and exceed pro-
programs. Participants will learn how Gain an understanding of a turnkey,
gram expectations.
to develop an ethnic meal program for healthy, reimbursable vending pro-
their school district.
page eight • register now & save
gram connected to existing point-of- cesses and the challenges of integrating
sale systems. National Dairy Council processed commodities into meal pro-
research staff and participating dis- grams. Topics covered will include
tricts will share results from a recent nutritional initiatives, commodity pro-
pilot study, as well as recommenda- cessing, procurement strategies and
tions for success. culinary standards.
Incorporating Wellness into Life Cycle of a Commodity
the School Improvement Delivery Order–Explore 12
Plan Steps in Commodity
This session will review the approach Ordering and Procurement
the Arkansas Department of Education If you receive commodities directly
took in meeting both state and federal from vendors, then you won’t want to
requirements for implementing and miss this opportunity to learn more
monitoring of local wellness policies. about how to distinguish a planned
commodity delivery order from an
MONDAY, JULY 16 actual delivery order, as well as how to
COMMODITIES track your inbound commodity ship-
ments. Also, find out how to best use
DOD Fresh: Changes and
commodities in your menu cycle.
Updates
Are you using commodity entitlement Sharpen Your Commodity
funds to purchase fresh produce Ordering Skills–Getting the
through the Department of Defense
Biggest Bang for your
(DOD)? Come learn about the changes
Commodity Buck
that DOD has implemented in procur-
New USDA funding, ordering and enti-
ing produce for school districts and
tlement policies, combined with new
how to place produce orders through
technology, allow for more demand-
DOD’s web-based ordering system.
driven and cost-effective commodity
ordering. This session will show you
ECOS: Manage
how schools can get the maximum ben-
Commodities Online and
efit from their commodity planned-
Lose the Paper
assistance levels, as well as how to
This session will provide an overview
make smart ordering decisions.
of USDA’s Electronic Commodity
Ordering System (ECOS), with an On the Road to
emphasis on the operational benefits it
Professional Food
can provide to state agencies, recipient
Preparation–BLT, 2nd
agencies, processors and distributor/
Edition
warehouses.
Learn more about this tool for training
school nutrition professionals on using
Integrating Processed
standardized recipe components and
Commodities: Successful
adjustments that benefit staff in
District Strategies
preparing and serving quantity meals
Representatives from large, medium
and small districts will share their suc-
page nine • register now & save
EDUCATION SESSIONS
using portion control utensils. nology in school nutrition—biometrics. important for getting any job. Come
Audience participation will enhance This is your opportunity to learn more gain ideas for making your best
this discussion. about biometrics, including privacy impression and highlighting the won-
issues and practical ways to implement derful things you are doing in your
FINANCIAL this technology. programs, as well as in your current
MANAGEMENT When Construction
position. (Repeated Wednesday)
Direct Certification and
Verification
Becomes a Four-Letter MARKETING
Word Adults Are Customers, Too!
This presentation will provide insight Intimidated by new construction? This This session will help you create a
into the development of policies and presentation will use handouts, photos warm relationship between teachers,
procedures for direct certification and and humor to expose common errors support staff and the school nutrition
direct verification, as well as an update in kitchen plans and construction staff. Also, learn tips and tools on
on studies evaluating direct verifica- and show what you can do to avoid helping teachers and support staff
tion and administrative errors. such slip-ups. understand your programs.
Discovering the Building If It Doesn’t Make Dollars,
Blocks to Success “Come and Get It!” Put
It Doesn’t Make Sense Your Breakfast Promotion
Come hear how a district moved from This session will provide participants
30% meal participation and thousands
in Motion
with everything they need to know
Come hear how the “Eat to Be Smart”
of dollars in debt to 80% meal partici- about profit & loss statements, meal
project helped a Missouri school dis-
pation and positive financial health. equivalent statements and staffing con-
trict bring more students to breakfast.
Then, use identified strategies to assess cerns. (Two sessions on Monday)
Apply these simple marketing tech-
your district program and create a
niques to develop and customize
plan for improvement.
LEADERSHIP resources to make your breakfast pro-
Farm Bill 2007 Fundraising for Your State gram more attractive to students.
Food and agricultural policy is at a Association
critical crossroads. Federal budgets
Going for the Gold
Take a look at your state association’s
If silver is not your color and gold
have moved from surplus to deficit. fundraising initiatives and learn about
makes you sparkle, this presentation
The increasing integration of the world new fundraising ideas that can increase
will provide the resources and motiva-
agricultural economy presents chal- the amount raised each year. Attendees
tion you need to go for USDA’s
lenges in trade, food safety, animal will have the opportunity to share their
HealthierUS Gold Award. Participants
health and food security. SNA has ideas.
will gain creative ideas to meet menu
been actively working to influence agri-
School Feeding Around the planning, nutrition education and
cultural and food policy issues as part
World: A Global View physical activity criteria.
of the efforts by Congress to rewrite
federal farm policy for 2007. Come Global Child Nutrition Forum (GCNF)
delegates will share child nutrition
Vote for School Lunch
and learn what the Association is doing
Lunch Week 2007 is all about new can-
to address food, nutrition and agricul- feeding challenges in their countries
didates, new promotional ideas and
tural policies. and explain how their participation in
lots of great ideas from members about
this year’s GCNF will improve and
how to make Vote for School Lunch a
Practical Ways of enhance their programs.
success. As a special treat, expect per-
Implementing Biometrics in
Marketing YOU from Start sonal appearances from this year’s five
School Foodservice
to Finish new candidates.
This session will cover the “hot” tech-
Marketing yourself as a professional is
page ten • register now & save
You, Too, Can Be a District a foodservice environment. Topics will
of Excellence include the review of safe working pro-
This session will review SNA’s Keys to cedures, ergonomic analysis, risk expo-
Excellence recognition program and sures and controls that will eliminate
give the participants information on such risks and increase foodservice
how to apply. efficiency.
Marketing School Meals for HACCP Tools of the Trade
Education and Wellness During this session, you will learn
This interactive session will explore about various HACCP tools (from
innovative marketing techniques that thermometers to integrated tempera-
will fit in any cafeteria’s budget, use ture systems) and how these tools can
readily available resources and little to be used in a school nutrition operation
no extra staff time. Come learn how to to support a food-safety program.
turn your cafeteria into a learning lab-
Food Safety Bingo
oratory by using menus to market
Participants will review critical limits
items in coordination with USDA’s
of food safety by playing Food Safety
MyPyramid and the 2005 Dietary
Bingo, with food-safety principles
Guidelines for Americans.
being reviewed before numbers and
terms are called.
SAFETY AND
SECURITY What’s Correct When it
Examining the Food Comes to Corrective
Manager Certification Actions and SOPs
Exam This session will review the purpose
Food-safety certification of managers is and contents of standard operating
a risk-management measure. Experts procedures (SOPs) and provide meth-
in Massachusetts collaborated with ods of implementing corrective actions
state and national partners to examine as part of a district’s HACCP plan.
barriers to passing the food manager
certification exam, including language WELLNESS
and comprehension difficulties. Atten- An Alternate Menu
dees will discuss educational and poli- Planning Option
cy implications. Ten operations have joined to use an
innovative alternative menu planning
Learning from Experience– system under development: Pyramid
Disaster Management Partners. This option includes corre-
A panel will share personal experiences sponding nutrition education and mar-
in order to provide front-line informa- keting materials based on USDA’s
tion for disaster planning and response. MyPyramid guidelines. Audience par-
ticipation is encouraged.
Risk-Management
Practices Bridges to Wellness
This presentation will provide a sum- Come learn how to enhance colla-
mary of risk-management practices in boration between school nutrition
page eleven • register now & save
EDUCATION SESSIONS
professionals and classroom teachers coordinated nutrition and physical
to meet the nutrition education goals in activity programs. Also, learn how to TUESDAY, JULY 17
your local school wellness policy. gather valuable low- or no-cost
COMMODITIES
Presenters will share tips to connect resources.
Hot Topics Affecting
the classroom and the cafeteria, as well
Unveiling the Secrets to Commodity Processing
as free tools for interactive nutrition
Successful Wellness Policy Learn what anticipated changes will
education in Grades 5-10.
Implementation and affect your operations and, during the
Champions for Healthy Evaluation Q&A segment, voice your support or
Kids Developing and adopting a policy is the concerns for these. You also will be
This session will provide a case study first step to achieving a healthy school advised of any new initiatives that
to share how the school program lead environment; implementing and evalu- USDA may be considering and/or guid-
and key team members are helping ating the policy is the next step and ance material that has been developed.
children develop eating and exercise requires careful planning and coopera-
Recipient Agency
habits that will have a positive and tion. Building on the experience and
Procurement Guidance: A
lasting impact. tools from California Project LEAN
Handbook for Processing
and Samuels and Associates, this ses-
Changing the Way We Success
sion will share successful strategies
Think About Fruits & Come hear about this comprehensive,
that affect food and beverage offerings;
Veggies: Make More Matter up-to-date recipient agency handbook
physical activity practices; student
To improve consumption, it’s time to straight from its team of authors. Also,
engagement; communication with
change the way we think about fruits learn about requirements for combin-
stakeholders; and marketing healthy
and vegetables. Come take part in a ing commodity and commercial bids, as
choices.
stimulating, hands-on activity that well as tips on staging a bid opening.
encourages participants to learn and Whyville: A Delivery Attendees will receive a take-home
apply three key elements of consumer Mechanism for Educational manual.
messaging. Outreach Making Commodity Dollars
This session will focus on how Work for You
Hands-On Nutrition Whyville, the leading educational vir- This presentation focuses on the
Education: Promoting tual world for kids, which teaches importance of understanding process-
Fruits and Vegetables in nutrition in an innovative, hands-on, ing options, with respect to a state dis-
Schools inquiry-based way. Also, learn why tributing agency’s structure for ware-
This workshop will share successes organizations such as NASA and housing and delivery. Participants will
from five years of fruit and vegetable Toyota are using Whyville as a highly take home a template to calculate the
promotion in the Somerville (Mass.) efficient delivery mechanism for their real cost of a specific commodity.
Public Schools. Highlights will include educational outreach efforts.
a fruit-and-vegetable-of-the-month
model used for menu planning, cafete-
FINANCIAL
Eat Smart, Get Moving!
ria taste tests, classroom connections SNA launched this innovative, interac- MANAGEMENT
and much more. tive 39-week personal wellness pro- Building a Healthy a la
gram in 2006. Come learn strategies Carte Program: Making
Move Forward with
that winning teams used to help team Cents Out of Change
Wellness
members practice positive behaviors The goal of this session is to provide
Use your wellness policy as a spring-
and lose weight. Learn how you can school food authorities with the tools
board to build a collaborative team in
sign up to participate in next year’s and resources needed to offer healthier,
your school to provide comprehensive,
program. appealing a la carte options to children
page twelve • register now & save
without losing revenue. Participants Work Simplification for
will have the opportunity to share their Non-Commercial Kitchens
own success stories. Live demonstrations of work simplifi-
cation techniques and equipment will
Local Procurement complement this presentation.
Challenges: Navigating the Attendees will learn to identify simpli-
Maze fication techniques recommended for
Learn how a “public interest broker”
non-commercial kitchen production.
works with school food leaders in NYC
(Two sessions on Tuesday)
to apply a local foods strategy that
includes fresh, frozen and processed
LEADERSHIP
foods. The discussion will focus on how
From Development to
to establish a base line, set realistic
Implementation: A Process
goals and measure results.
Approach to State
Making a Vending Decision Legislation
Participants will be provided with tools Learn about the legislative and rules-
and case studies to assist in completing making process for Arkansas public
a vending feasibility study in a large or schools through examples based on
small district. Applying this informa- recent regulations. Review of nutrition
tion will support a final decision to regulations will be emphasized.
vend healthy snacks and reimbursable
meals. Attendees will be encouraged to
Industry Legislative Update
The session will highlight legislation
share their experiences.
that has been introduced in the 110th
The Amazing Race, Deal or Congress. Attendees also will learn how
No Deal, Survival this legislation affects industry, as well
How do you survive renovations and as their operations.
new construction? Learn all you need
to know in this session, including lay-
Membership Recruitment
out and design, do’s and don’ts, work-
and Retention
The Member Services Committee will
ing with key team players and much
present a train-the-trainer workshop
more. Participants will view handouts
to help participants learn how they can
of working documents, as well as
present all the benefits of membership
before-and-after pictures of renovated
to gain new members. An opportunity
schools.
to share ideas and success stories will
Kitchen Financial Success be included.
Come learn how to use inventory, pro-
duction records and standardized
Public Speaking 101
During this session, Steve Kissell will
recipes as tools to manage the budget
share insider tips gained from his pro-
for each individual school.
fessional speaking experience and will
Participants will learn how these tools
demonstrate how to grab attention and
affect the finances in their kitchen and
keep it. Participants will learn ways to
how they can use these tools to
punch up and add pizzazz to any pres-
improve each school’s financial suc-
entation.
cess. (Two sessions on Tuesday)
page thirteen • register now & save
EDUCATION SESSIONS
Aspiring Assistant 10 Marketing Secrets of the Learn how to connect with local agen-
Managers Purple Cow cies to provide meals for the needy. Or
Participants of this session will role Purple Cow marketing involves com- if your leftovers only are fit for pigs,
play common situations in school munication techniques and building learn how they may benefit livestock.
kitchens to gain a better understanding partnerships. Participants will under-
of what it takes to succeed as a manag- stand the concept of the Purple Cow
Realistic Strategies to
er and advance in the school nutrition and learn marketing ideas, find
Support a Food-Safety
profession. resources and change problems into
Management Plan
Find out how a school district designed
opportunities in both small and large
Cultivating Leadership in districts.
and executed strategies to ensure the
Your Staff success of their food-safety manage-
Everyone has the potential to be a Creative Customer Service ment plan. These strategies include
leader, but how individuals interact Motivational trainer Steve Kissell facility assessments; use of an inde-
with other staff either can encourage offers dynamic tactics on how to pendent party to conduct food-safety
or prevent leadership. This session will reduce stress, improve employee audits; and development of a proactive
give you some quick tips to help grow morale and increase job performance. training program to ensure consistency.
leaders in your ranks and make your Learn the necessary skills to deal with
job easier! customers in a positive, creative and
Cooking for the New
constructive manner. Generation
Making a Good First Cooking for the New Generation is an
Impression Increasing Participation: educational resource from NFSMI that
(See Sunday for description.) Serving Food that Kids is designed to help school nutrition
Love professionals learn how to store, pre-
pare and hold processed foods to
MARKETING Participants will learn new ideas for
ensure quality and safety. Come to this
healthy and good-tasting menu items
Get the Skinny on Kids session to learn how to prepare quality
that will help increase participation
Designed for industry and foodservice processed foods more efficiently and
and improve revenue. Also, learn how
directors, this session will provide keen with less waste; how to read manufac-
commercial trends in the restaurant
insights into the factors shaping stu- turers’ food labels; and follow the
industry can affect participation.
dents’ food and beverage decisions instructions to properly prepare
both inside and outside the school cafe- Public Relations Is You! processed foods; and identify resources
teria. The presentation also will review If you are committed to assuring that for proper food handling using SOPs
a Spring 2006 student survey. customers leave the cafeteria nour- and HACCP-based principles.
ished and ready to learn, check out
National School Breakfast Food Allergy 101
this session. Participants will climb the
Week Kick Off! Participants of this session will discov-
“Happy Customer Ladder,” using the
This session will kick off a new, fun er the importance of effective food-
four “rungs” for maintaining and pro-
and creative theme for increasing allergy management in a school food-
moting customer loyalty.
breakfast participation throughout service setting and learn what to do in
the year. Presenters also will share case of emergency. The presentation
celebration ideas and review tools for SAFETY AND will use a mini “quiz show” to illustrate
members to make their school break- SECURITY lessons learned. The first 100 attendees
fast promotion a huge success!
Leftovers for Pigs or People will receive a food-allergy resource.
Got leftovers at the end of lunch?
page fourteen • register now & save
Food Safety Is in Your Improving Wellness and
Hands Educational Outcomes
Research on more than 120 hours of Through Breakfast and
observation of handwashing practices After-school Nutrition
in schools will be presented, along with Programs
proposed benchmarks for school food- Come learn from a panel of experts
service. Participants will practice who will share winning strategies that
proper handwashing with GloGerm promote participation in after-school
supplies and become aware of new snack programs, the Summer Food
training materials. Service Program and the School
Breakfast Program.
Safe for Me: Tools to Help
Implement Your Food Put Your Wellness Pants On
Safety Plan Motivate wellness partners with quick
This session will highlight useful tools 3-5 minute activities that students,
that directors and supervisors can use teachers and staff can do to improve
to train kitchen staff in implementing wellness by increasing their physical
food-safety and HACCP plans. activity.
Dealing With a Suspected The Role of Schools in
Foodborne Illness Outbreak Promoting Healthy Eating
Learn how a director endured a sus- and Physical Activity
pected outbreak of over 350 children. Participants will review the connection
The discussion will cover the critical between health and academic achieve-
process of collecting samples with the ment and be introduced to research-
health department and identify the based strategies, tools and resources to
need to create protocols in individual improve the school environment and
schools to handle such a situation. provide opportunities to adopt healthy
eating and physical activity behaviors.
WELLNESS Tools and resources will also be shared
on local school wellness policy imple-
Alliance for a Healthier
mentation, monitoring and evaluation.
Generation: School
Beverage Guidelines and Bring Magic Back to the
Healthier School Cafeteria!
Environments Come learn the secrets of food to bring
This session will identify sustainable back the magic in your cafeteria.
actions that schools can take to devel- Participants will increase their creativ-
op healthier school environments. ity and knowledge of nutrition; learn
A video will be shown describing how to incorporate USDA’s Food
school beverage guidelines and the Pyramid with their nutrition lessons;
recommendations will be explained. and be prepared to partner with school
Participants will discuss strategies and faculty, staff and community with this
lessons learned, as well as learn about new venture.
available support and assistance.
page fifteen • register now & save
EDUCATION SESSIONS
Laugh Your Way to FINANCIAL Marketing YOU from Start
Success to Finish
Professional speaker Laura Stack will
MANAGEMENT (See Monday for description.)
teach the importance of fun in the Becoming an Employer of
workplace as a way of increasing cre- Choice
ativity and productivity; improving Successful foodservice administrators MARKETING
morale; and creating stronger teams. must realize employee retention and Applying the DISH
Participants will learn strategies to talent management are integral to sus- Philosophy in Your Own
inject humor into each day, as well as taining leadership and growth. This Environment
how to diffuse tension and help co- session will help participants develop Come listen as speaker Bill Guertin
workers lighten up! and improve employee retention teaches the DISH! Philosophy, a 4-
programs by providing cutting-edge point program that shows each partici-
WEDNESDAY, strategies and training to recruit, man- pant that just as food contains vita-
age, retain and develop the best work- mins and nutrients, it’s just as impor-
JULY 18 force available. tant to serve that food in a healthy,
COMMODITIES proactive way. This spirited, high-
Commodity Bidding: LEADERSHIP energy session will address the ways
Updating, Evaluating and Mastering Personal you can add fun, smiles and a little
Integrating Productivity: Moving
“spice” to your daily workday.
Are your bids up to date? Learn more
at the Speed of Life
about the latest specs, codes and
Does the speed of life leave you feeling
brands, as well as the do’s and don’ts
tested, bested, toasted and roasted?
of commodity bidding.
Attend this innovative, research-based
course on improving your personal
MEMBERSHIP
Intricacies of Commodity SECTION
productivity and listen as Laura Stack
Processing–the Devilish MEETINGS
offers a multitude of physiological,
Details
psychological, behavioral and environ-
Familiarize yourself with value pass Each year at ANC, special meet-
mental productivity strategies.
through options and terminology, and ings are planned for SNA’s dif-
Attendees will learn new ideas from
the special nuances of meat and poul- ferent membership sections.
“The Productivity PRO”® on increas-
try processing. Also, learn about the These offer an excellent oppor-
ing output without increasing effort
product tracking responsibilities that tunity for you to mingle with
and performing at your matchless best!
school districts must understand when colleagues in your section and
deciding to further process their com- Michigan’s Statewide share your common goals,
modities.
Training Program for achievements and concerns.
School Nutrition Personnel Each meeting also will include
Healthy Cuisine for Kids commentary from a professional
Come hear about the partnership
NFSMI’s Healthy Cuisine for Kids
between SNA of Michigan and the speaker. Stay tuned to the SNA
(HCK) helps school nutrition profes-
Michigan Department of Education, website for speaker information
sionals develop the culinary skills
which provides a training program for and check the Schedule at a
needed to prepare and serve healthy
school foodservice personnel. Glance for meeting times.
and appealing meals. The presenters
Participants will learn about the
will discuss practical approaches for
processes used to develop, deliver and
incorporating the Dietary Guidelines
market training courses to employees.
for Americans into school meals.
page sixteen • register now & save
Trends and Opportunities Implementing the IOM
in Restaurants and Nutrition Standards for
Institutions Foods in Schools
Customers today are becoming increas- The Institute of Medicine’s (IOM)
ingly savvy and it is essential to know Nutrition Standards for Foods in
what they are looking for when they Schools makes recommendations
come into your cafeteria. Come learn regarding appropriate nutrition stan-
about current trends in what cus- dards for the availability, sale, content
tomers want in restaurants and institu- and consumption of competitive foods
tions. and beverages. Come learn about key
recommendations; policy and pro-
SAFETY AND grammatic implications; and steps to
successfully applying them in schools.
SECURITY
The Hot Beef Sundae: Trigger School-Wide
HACCP-based Excitement By Making
Standardized Recipe and Good Eating Great Fun!
Assessment of Item Using a special brand of live theater
Acceptance and hands-on strategies, participants
Over 23,000 Hot Beef Sundaes were will learn how to effectively market
sold at the 2006 Iowa State Fair. good nutrition to children and school
Developed to appeal to the youth mar- staff. This session incorporates award-
ket, the Hot Beef Sundae resulted in a winning techniques to make healthy
HACCP-based standardized recipe food irresistible to children, positive
with potential to use commodity prod- media coverage for nutrition pro-
ucts; food, labor and supply cost data; grams, connecting the cafeteria with
nutritional value; product plate waste nutrition education throughout the
information; and results of acceptance school environment and much more.
surveys with students and staff.
WELLNESS
Begin with the End in
Mind: The Role of Program
Evaluation in Daily
Operations
How do you know if your wellness poli-
cy and HACCP plan are really work-
ing? At this session, participants will
learn how to develop a program evalu-
ation system to measure and track pro-
gram effectiveness.
page seventeen • register now & save
HOTELS
Why Book at SNA’s Hotels? athletic and spa facility, along with a restaurant on the
Each year, SNA works hard to keep your overall confer- premises. Note: This hotel does not offer a quad rate.
ence costs as low as possible. Our group arrangements with
the official ANC hotels in Chicago afford members with
4. Hilton Chicago
(Headquarters Hotel)
protective clauses to prevent them being shut out from a
720 South Michigan Ave., Chicago, IL 60605
hotel, as well as discounts that allow SNA to keep your reg-
$159S/$159D/$184T/$209Q
istration fees low. Therefore, we ask you to book with SNA
The Hilton Chicago overlooks such scenic sites as Grant
hotels and request the “SNA Rate” for our conference.
Park, Lake Michigan and Millennium Park and is the clos-
est luxury hotel to the Convention Center. Amenities
SHUTTLE INFORMATION:
include high-speed Internet access, fitness facilities and
Complimentary shuttle bus transportation will be available
four restaurants onsite.
to all official SNA hotels listed here. Regular service will
run to and from the Convention Center throughout the
5. The Chicago City Centre Hotel and
entire conference.
Sports Club
300 East Ohio St., Chicago, IL 60611
(S/D/T/Q = single/double/triple/quad)
$154S/$154D/$174T/$174Q
This hotel is just blocks away from Chicago’s Navy Pier
1. The Allerton Hotel
and shopping on the Magnificent Mile. Amenities include
701 North Michigan Ave., Chicago, IL 60611
high-speed Internet access, complimentary membership to
$151S/$151D
the Lake Shore Athletic Club (featuring an indoor pool)
This elegant hotel is within walking distance of some of the
and four casual-dining restaurants.
Windy City’s best shopping, dining and museums.
Amenities include a complimentary fitness center, high-
6. The Palmer House Hilton
speed Internet access and dry cleaning services, along with
17 East Monroe St., Chicago, IL 60603
a restaurant on the premises. Note: This hotel does not
$153S/$153D/$178T/$203Q
offer triple or quad rates.
Located in the heart of the Chicago Loop, guests of the
Hilton Palmer House will have easy access to shopping
2. Best Western Inn of Chicago
along Michigan Avenue, with close proximity to other
162 East Ohio St., Chicago, IL 60611
attractions, including the Art Institute of Chicago,
$137S/D/T/Q
Millennium Park and the Navy Pier. Amenities include
The Best Western Inn, featuring newly renovated guest
high-speed Internet access, a fitness center, pool and a
rooms and suites, is located in close proximity to the
restaurant on the premises.
upscale shops on Chicago’s Magnificent Mile. Amenities
include a landscaped rooftop terrace with panoramic
7. Radisson Hotel & Suites Chicago
views, a fitness center and high-speed Internet access.
160 East Huron St., Chicago, IL 60611
$135S/$135D/$155T/$175Q
3. The Fairmont Chicago
Corner Suites $158S/$158D/$178T/$198Q
200 North Columbus Dr., Chicago, IL 60601
Centrally located just a half block from Michigan Avenue
$169S/$169D/$194T
and close to all the popular downtown Chicago attractions,
Rising gracefully above Millennium Park and Chicago’s
the Radisson welcomes guests with warm hospitality.
impressive lakefront, the Fairmont Chicago is located near
Amenities include high-speed Internet access, fitness center
major attractions, including the Navy Pier and the world-
and outdoor rooftop pool, along with a restaurant on the
renowned shopping along the Magnificent Mile. Amenities
premises.
include spacious rooms, discounted access to an adjacent
page eighteen • register now & save
HOTEL/CITY MAP
1
2
3
4
5
6
1 7 7
2 5 * All hotel locations are approximate
3
Busway
6
4
page nineteen • register now & save
HOUSING FORM ANC 2007
Support SNA and our fabulous hotels! Book through the Housing Bureau for special SNA conference rates. Be sure to book your reservation by June 1,
2007. After June 1, the official conference blocks will be released back to the hotels and the hotels may charge significantly higher rates. All rates are
per night and are subject to a 15.4% occupancy tax (subject to change). Hotels may charge additional fees for rooms with additional occupants. When
making a reservation, please provide a room and bedding preference on the Housing Form. The hotels will assign specific room types upon check-in,
based upon availability. Please be advised that requests are not guaranteed.
THREE EASY WAYS TO REGISTER:
1. Register online at www.schoolnutrition.org (Credit Card payments only)
2. Fax credit card payment and a complete housing reservation form to (506) 433-3033. One form per room.
3. Call SNA’s Housing Call Center; Monday-Friday, 9 a.m.-8 p.m. (EST) at (888) 351-8969.
Individual attendees complete this form. Please use one Housing Form per room. Make copies as needed. Housing Deadline: June 1, 2007
SEND CONFIRMATION TO: (Fill this portion completely) Are you an ____EXHIBITOR OR ____ATTENDEE? (check one)
First Name Last Name
Company/Organization Mailing Address
City State/Province Zip Code/Country E-mail Address
Phone (Country Code/Area Code/#) Fax (Country Code/Area Code/#)
HOTEL INFORMATION: (List three choices in order of preference.)
First Choice Hotel Arrival Date
Second Choice Hotel Departure Date
Third Choice Hotel Smoking Non-smoking
__ Single (1 bed) __ Double (2 people) __ Double (2 beds) __ Triple/Quad (3 or 4 people) __ Suites (call for availability and information)
List all occupants in room: (Include yourself)
Guest #1 Guest #2
Guest #3 Guest #4
*Reservations will be processed on a first-come, first-served basis. Every attempt will be made to accommodate your request. If all three requested
hotels are unavailable, please process this reservation according to (Choose one): __ Location __ Rate
GUARANTEES: All hotels require a valid Credit Card guarantee with each reservation request. Credit cards may be charged one night’s room deposit
after June 1, 2007. Requests received without credit card information or payment will not be processed. Please fill out the credit card information
below entirely. All cancellations made after June 1, 2007 are NON-REFUNDABLE. If using a debit card for incidentals, the hotel will charge a mini-
mum of $50 immediately upon check-in.
CANCELLATION POLICY: A $30 processing fee will be charged per reservation for all cancellations made prior to June 1, 2007. In addition
to this processing fee, cancellations and no-shows after the June 1, 2007 cut-off will be subject to individual hotel cancellation policies.
Cancellation fees will be processed no later than 90 days after the conference.
______ Please initial here to indicate that the attendee has read and agrees to all policies.
ACKNOWLEDGMENTS: Hotel acknowledgments will be sent after each reservation booking, modification and/or cancellation. Review this confirma-
tion carefully for accuracy. If you do not receive an acknowledgment via e-mail or fax within 10 days after any transaction, please contact the SNA
Housing Call Center, Monday-Friday, 9 a.m.-8 p.m. (EST) at (888) 351-8969 or (506) 637-0297.
MODIFICATION/CANCELLATION: You may continue to make, modify, and/or cancel reservations based on availability via the Web or the SNA
Housing Call Center through July 1, 2007. If you have already booked a room and would like to review/change your reservation, please visit
www.schoolnutrition.org and enter your last name and acknowledgment number to locate your record. Beginning July 1, 2007, you may contact the
hotel directly. Please do not make hotel location changes at this time, only reservation date changes.
It has become common practice in the U.S. hotel community to charge organizations and associations for rooms that are canceled or released
at the last minute. Because of increasing costs for rooms released or canceled by attendees, the above policies will be strictly enforced.
CREDIT CARD PAYMENT INFORMATION: Please guarantee my room to the following credit card: __MC __VISA __AMEX
Card Number Expiration Date (Month/Year)
Cardholder’s Name (Please Print) Signature
* By signing your name you are indicating you have read and agree to all stated housing policies. If paying by check, please make it payable to ANC
2007/Conference Direct. Payment must be in U.S. currency drawn on a U.S. bank. NO WIRE TRANSFERS ACCEPTED.
PLEASE MAIL COMPLETED RESERVATION FORM WITH PAYMENT TO:
ANC 2007/Conference Direct, 17206 Lancaster Hwy., Suite 508, Charlotte, NC 28722
CHICAGO CITY INFORMATION
McCormick Place Convention Center Metra
(Lakeside Center) Phone: (312) 322-6777
2301 South Lake Shore Drive http://metrarail.com
Metra is the premier
Chicago, IL 60616
commuter rail system
The McCormick Place Convention Center, the nation’s
serving northeast
largest, attracts close to 3 million visitors each year. ANC
Illinois, with four
will take place in the Lakeside Center building, located
major downtown ter-
only minutes from downtown Chicago. For more informa-
minals. Metra’s more
tion on McCormick Place, visit www.mccormick place.com.
than 245 stations
throughout the area,
Air Travel
including O’Hare Airport,
SNA has negotiated special rates for ANC on American
make traveling to many Chicago area
and Continental Airlines. You can call each airline directly
destinations easy and convenient.
and refer to the following file numbers:
• AMERICAN AIRLINES (800) 433-1790;
Authorization Code #5077AA
Amtrak
Union Station
• CONTINENTAL AIRLINES (800) 468-7022;
225 South Canal Street
Agreement Code BJ5HLW and Z Code ZV2J
Chicago, IL 60606
If you prefer, you also can search the following websites
Phone: (800) USA-
for discounted fares: www.expedia.com; www.orbitz.com;
RAIL/(800) 872-7245
and www.travelocity.com. Reservations also can be made
www.amtrak.com
through MacNair Travel at (800) 833-4382 or www.mac-
Amtrak trains arrive
nair.com.
and depart daily, con-
necting Chicago to major
Ground Transportation
cities throughout the
Two airports, O’Hare International and Midway Airport, nation. Tickets may be pur-
service the Chicago area. The Convention Center and chased in person at any Amtrak
downtown Chicago are approximately 13 miles from station, via phone or the Internet.
O’Hare and 10 miles from Midway. Continental Airport
Express vans depart O’Hare for downtown hotels every 5- Highway Information
If you prefer to drive,
10 minutes. Normal travel time is 45 minutes. Vans depart
McCormick Place is con-
from Midway every 15 minutes. Normal travel time is 30 veniently located near
minutes. For more information on Chicago and suburban many expressways and
service, contact Continental Airport Express at (773) 247- main thoroughfares.
1200 or (888) 284-3826. For pricing and online reserva- To obtain customized
tions, visit www.airportexpress.com. Discount coupons are directions to the Con-
vention Center, visit
available. Taxi service also is available at each airport. For
www.mccormickplace.
more information about traveling to and from Chicago, com.
visit www.flychicago.com.
Parking
Chicago Transit Authority (CTA) There are two main parking lots on the McCormick Place
The CTA operates the nation’s second-largest public trans- property. All are in close proximity and a safe walking dis-
portation system, with approximately 2,000 buses and tance to the convention complex. The current daily park-
1,190 rapid transit trains covering Chicago and 40 sur- ing rate is approximately $16.
rounding suburbs. CTA buses and trains connect you to
museums, sporting events and shopping, taking you just
about anywhere you need to go. For more information,
visit www.transitchicago.com.
page twenty-one • www.schoolnutrition.org
TOUR REGISTRATION FORM
DAY/DATE TIME TOUR #TIX COST TOTAL
SAT., 7/14 9:00 am-1:00 pm Windy City Experience ______ @ $50/ea = $________
9:00 am-2:00 pm From the Maindeck to the Skydeck ______ @ $78/ea = $________
9:00 am-2:00 pm Chicago’s Melting Pot: Exploring ______ @ $45/ea = $________
Ethnic Neighborhoods
5:30 pm-10:30 pm Chinatown & Chicago Nightlights ______ @ $56/ea = $_______
SUN., 7/15 9:00 am-1:00 pm Windy City Experience ______ @ $50/ea = $________
9:00 am-2:00 pm From the Maindeck to the Skydeck ______ @ $78/ea = $________
9:00 am-2:00 pm The Ins & Outs of Art in Chicago ______ @ $56/ea = $________
THU., 7/19 9:00 am-2:00 pm Chicago’s Melting Pot: Exploring ______ @ $45/ea = $________
Ethnic Neighborhoods
9:00 am-2:00 pm The Ins & Outs of Art in Chicago ______ @ $56/ea = $________
5:30 pm-10:30 pm Greektown & Chicago Nightlights ______ @ $67/ea = $________
TOTAL AMOUNT ENCLOSED: $________________
PLEASE PRINT CLEARLY PAYMENT METHOD: (Please Check One)
Name:___________________________________________ I Check payable/mail to: ON THE SCENE.
Address:_________________________________________ I MasterCard I Visa I AmEx I Discover
City: _____________________ State: _____ Zip: _______ _________________________________________________
Phone: __(______)________________________________ Card #
Fax: __(______)__________________________________ ___________________
Exp. Date
Hotel while in Chicago: ________________________
_________________________________________________
E-mail: __________________________________________ Card Holder Name (print)
Please note any special needs you may have: ________________________________________________
Card Holder Signature
_________________________________________________
________________________________________________
_________________________________________________ Date
MAIL/FAX PAYMENT BY JUNE 29, 2007 TO:
ON THE SCENE, ATTN: SNA TOURS
500 N. Dearborn St., Ste. 550, Chicago, IL 60610 • (312) 661-1440 x204 • (312) 661-1182 (fax)
GENERAL INFORMATION
• Tickets will be available for pick-up at the Tour Booth. You will receive an e-mail or fax confirmation of your
order.
• Deadline for registration for all tours is JUNE 29, 2007. Tickets also will be offered on site at the Tour Booth
beginning the first day of the ANC ’07 Conference.
• Full payment must accompany registration form. Check and money order, in U.S. funds, will be accepted, in addi-
tion to MasterCard, Visa, American Express and Discover.
• Tickets are non-refundable.
TOURS
Chicago’s Melting Pot: Exploring Ethnic Fountain, one of the largest fountains in the world.
Neighborhoods Cost: $56
Sat., July 14, 9:00 am - 2:00 pm
Thurs., July 19, 9:00 am - 2:00 pm
Greektown and Chicago Nightlights
Thurs., July 19, 5:30 pm - 10:30 pm
With Chicago’s vast array of
Enjoy a Greek feast at one of the wonderful restaurants in
culturally rich communities
Chicago’s Greektown community, where you can sample a
and neighborhoods, it is
wide variety of delicious specialties. After dinner, see
said that you can expe-
Chicago by night, including breathtaking sights of the sky-
rience the world with-
line from Planetarium Point, as well as a stop at the color-
out ever leaving the
ful Buckingham Fountain, one of the largest fountains in
city limits. On this
the world. Cost: $67
tour, you will explore
the ethnic sights and
From the Maindeck to the Skydeck
sounds of Chinatown,
Sat., July 14, 9:00 am - 2:00 pm
Greektown, Little Italy and
Sun., July 15, 9:00 am - 2:00 pm
more. You also will be able to visit the DuSable Museum of
Ever wondered why the Chicago
African American History, with its nearly 13,000 items, as
River flows backward? Hop
well as the Mexican Fine Arts Museum, the nation’s largest
aboard a Chicago River
Mexican cultural center. Cost: $45
Cruise and learn the
answer to this question,
Windy City Experience
while hearing more sto-
Sat., July 14, 9:00 am - 1:00 pm
ries and anecdotes about
Sun., July 15, 9:00 am - 1:00 pm
this great city’s history
Experience all the excitement this city has to offer, as you
and admiring the dozens of
check out the famous landmarks and innovative architec-
skyscrapers that line the
ture that set Chicago apart from any other city. The tour
River. The cruise also will travel
will start with a look at Water Tower Place, Lake Shore
through the locks and out onto Lake Michigan! As though
Drive and the Magnificent Mile, then will take you past
the view from the River weren’t lovely enough, just wait
three of the five tallest buildings in the western hemi-
until you look over the Chicago skyline from the observa-
sphere, as well as Soldier Field, the Art Institute of
tion deck of the Sears Tower. Cost: $78
Chicago, the spectacular Millennium Park and more. The
highlight will be a visit to the observation deck of the Sears
The Ins and Outs of Art in Chicago
Tower, where you truly will be able to appreciate the
Sun., July 15, 9:00 am - 2:00 pm
Chicago skyline. Cost: $50
Thurs., July 19, 9:00 am - 2:00 pm
Discover the giants of Chicago’s outdoor art world, includ-
Chinatown and Chicago Nightlights
ing the Chicago Picasso, Calder’s towering Flamingo,
Sat., July 14, 5:30 pm - 10:30 pm
Miro’s Chicago, Dubuffet’s playful Monument with
This Chinatown tour will take you into the largest Chinese
Standing Beast and Chagall’s captivating mosaic mural,
community in the Midwest. The first stop will be a visit to
The Four Seasons. Then, head indoors to the Art Institute
a restaurant, where you will enjoy an authentic Chinese
of Chicago, where you will have a special introduction to
dinner, followed by a nightlights excursion, which will
the museum’s collections that will highlight its extensive
allow you to see the city from a whole new perspective, as
holdings of Impressionist and Post-Impressionist works.
the sun goes down and the lights come on. The tour will
This tour will include plenty of free time to enjoy one
include a view of the magnificent skyline from Planetarium
of the most comprehensive art museums in the world.
Point, as well as a stop at the colorful Buckingham
Cost: $56
page twenty-three • www.schoolnutrition.org
EARLY BIRD DEADLINE: June 8, 2007
ANC 2007 REGISTRATION INFORMATION ANC 2007
Chicago
My Kind of Conference
EARLY BIRD ONSITE
REGISTRATION FEES (current SNA membership is required to receive the member rates listed below.) (BY 6/8) (AFTER 6/8)
FS District Director/Major City Director/Supervisor/Educator $375 $425
Addt’l staff from same school district in this member category ($30 savings for registrants) $345 $395
FS Manager/Employee–First person from same school district in this member category $289 $310
Addt’l staff from same school district in this member category ($30 savings for registrants) $259 $282
FS Retired $350 $380
FS Student $75 $78
FS Nonmember—Join SNA Now rate* $435 $441
FS Nonmember $465 $471
Industry Member $450 $490
Industry Nonmember $710 $740
Guest/Family (adult) with member registrant $320 $324
Full Conference Registration fee includes all general and education sessions, Exhibit Hall, culinary demos and special events.
Daily Conference Registration will be available onsite only at the following rates: FS Member-$190; FS Nonmembers-$251; Mem-
ber Industry-$275; and Nonmember Industry-$475. Daily fees include events listed on that day only, excluding the Final Event.
*Join SNA Now! This option includes both your one-year membership fee in SNA at a special conference rate of $60 and
your Full Conference registration at the member rate.
NOTE:
Members receive special savings when the same school district must take the Registration Form.
more than one person in the same mem- following steps: B. Send all registration forms from the
bership category registers from their A. Include the name of the first person same school district in the same
school district. To qualify for these registered from the school district in envelope or with the same fax.
savings, each member registrant from the space provided on the
• Registrations received after JUNE 8, • SPEAKERS: DO NOT use this form • No rolling bags will be allowed in the
2007, will be charged at the onsite reg- to register for ANC. Use the Speaker Exhibit Hall.
istration rates and confirmations will Registration Form located in the • NOTE: The conference program and
not be mailed. Speaker’s Packet sent to you from events are subject to change.
• TRANSFERS: Registrants who are the Meetings Center.
unable to attend the conference may • PLEASE make a copy of this
transfer their registration to another Registration Form for your records. CANCELLATIONS
individual within the same organiza- • Register online, mail or fax your Refunds, minus a $50 administrative fee,
tion provided advance written notice Registration Form. Please DO NOT use will be made if you notify SNA Headquar-
is forwarded to SNA at ANC2007@ more than one method or you will be ters by faxing your request to (703) 739-
schoolnutrition.org or faxed to (703) charged for multiple registrations. 3915 on or before JUNE 8, 2007.
739-3915. Please provide your name Cancellations must be made in writing. No
• SNA liability prevents anyone under 16 refunds will be made on cancellations
and the individual’s name to whom
years of age from being admitted to the received after JUNE 8. Refunds and/or
you are transferring your registra-
Exhibit Hall FOR ANY REASON at credits will be issued 30 days AFTER the
tion. All transfers must be received
anytime. conference.
by JUNE 29, 2007 and will not be
accepted onsite.
HOW TO REGISTER
• ONLINE For the most up-to-date conference information, check the
www.schoolnutrition.org SNA website at www.schoolnutrition.org
• FAX (703) 739-3915 OR contact SNA directly:
(VISA, MasterCard or SCHOOL NUTRITION ASSOCIATION
American Express) 700 S. Washington St., Suite 300
• MAIL Alexandria, VA 22314-4287
ANC ‘07 Registration
(800) 877-8822; fax: (703) 739-3915
SNA, P.O. Box 791004
Baltimore, MD 21279-1004
EARLY BIRD DEADLINE: June 8, 2007
ANC 2007 REGISTRATION FORM ANC 2007
Chicago
IS THIS YOUR FIRST ANC? ___ YES ____ NO (PLEASE PRINT ONLY, USING BLACK INK OR TYPE) My Kind of Conference
WAYS TO REGISTER:
Membership No. Preferred Name on Badge • WEB: Register online at www.school-
nutrition.org
First Last • FAX: Send registration form and
credit card info (VISA, MASTERCARD
Title & American Express ONLY) to (703)
739-3915.
Company/School District/Organization • MAIL: Send form & check to SNA
ANC ‘07 Registration, P.O. Box 791004,
Mailing Address Baltimore, MD 21279-1004. Be sure to
include the attendee’s name on the check
stub or P.O. for proper payment.
City State Zip
– – – – • AFTER June 8: Onsite Registration
Business Phone/Other FAX only.
NOTE: Exhibitors DO NOT USE this
E-mail form, please register online.
A. REGISTRATION FEES: Early Bird Rate–EB (received on or before FULL REGISTRANTS:
6/8/07); Onsite Rate–OS (received after
6/8/07 or onsite) (PLEASE CIRCLE ONE) When purchasing a full registra- REGISTRATION PAYMENT:
EB OS tion, these Special Events are 1. CHECK enclosed, payable to SNA:
complimentary. You must check
FS Members Director/Supervisor/Educator $375 $425 (ck#____________)
all of the event(s) you plan to
+Addt’l from same school district & member category $345 $395 attend in the Special Functions
Name of first person from school district: ____________________________ section below left, so SNA can 2. PURCHASE ORDER enclosed:
FS Members Manager/Employee $289 $310 guarantee space. (please check
event) (PO#_______________________)
+Addt’l from same school district & member category $259 $282
I Wellness Event Against TOTAL: $_________
Name of first person from school district: ____________________________
World Hunger
FS Member/Retired $350 $380
3. CREDIT CARD*
FS Member/Student $75 $78 I Final Event
I MasterCard I VISA I AMEX
FS Nonmember—Join SNA Now rate $435 $441
FS Nonmember $465 $471
committed to ensur-
I SNA ismeeting activities are
ing all
accessible. To discuss specific
Industry Member $450 $490 Card No.
needs further, call (800) 877-8822,
Industry Nonmember $710 $740 ext. 127 no later than June 29,
Guest/Family (adult) $320 $324 2007. I I/I I
Exp. Date
Photographs will be taken of
SECTION “A” TOTAL $__________ sessions & events at this confer-
+ Must be mailed at same time, in same envelope, or faxed at the same time. ence for future use by SNA. CREDIT CARD TOTAL $________
(Totals from all sections A, B, C)
B. PRE-CONFERENCE SESSIONS, JULY 14 & 15, 2007
Pre-registration is required. Sessions may be canceled if not full. If canceled, registrants will be Signature
offered alternate courses or receive a full refund by mail after the conference concludes. Check ses-
sion(s) you plan to attend.
I Intricacies of USDA’s Commodity Programs, Sat. 7/14 $75 Date
I Marketing to Kids, Sat. 7/14 $75
I Food Safety: Writing & Implementing an Effective School Food Safety Program, Sat. 7/14 $85
I Delivering Training, Sat. 7/14 $125 Printed Name on Card
I Nutrition Update, Sat. 7/14 $125 (*Credit card orders cannot be
I Special Needs Resources for Child Nutrition Programs, Sat. 7/14 $125 processed unless this information is
I Child Nutrition Programs 101, Sat. 7/14 $75 completed in its entirety.)
I Culinary School, Sat. 7/14 $75
I Five Esssential Steps to Effective Training, Sat. 7/14 $75
I Child Nutrition: A Primer for Industry (Industry ONLY), Sat. 7/14 $75
I ServSafe Essentials (2 parts), Sat. 7/14 & Sun. 7/15 $200
I Healthy Edge Trainer Certification Workshop (2 parts), Sat. 7/14 & Sun. 7/15 $200 NOTE:
SECTION “B” TOTAL $___________ Be sure to review SNA
C. SPECIAL FUNCTIONS ONLY (PURCHASES) registration information
All attendees and guests must purchase tickets to the following special functions. You must check and the Cancellation Policy
the event(s) you plan to attend, so SNA can guarantee space for these events. on prior page.
I Chapter Leadership Day, Sat. 7/14 ____No. X $25 each = $_______
I Silver Circle Luncheon, Tue. 7/17 ____No. X $50 each = $_______
I EXTRA Final Event ticket(s), Wed. 7/18 ____No. X $85 each = $_______
SECTION “C” TOTAL $___________
SCHEDULE AT A GLANCE
FRIDAY, JULY 13 TUESDAY, JULY 17
12:00 pm - 5:00 pm Registration 7:30 am - Registration
5:00 pm
12:00 pm - 5:00 pm Emporium & Marketplace 7:30 am - Emporium & Marketplace
5:00 pm
8:00 am - Education Sessions
10:45 am
SATURDAY, JULY 14 9:30 am - Exhibit Hall–Directors
11:00 am
7:30 am - 5:00 pm Registration Only
7:30 am - 5:00 pm Emporium & Marketplace 10:00 am - 3:00 pm Silent Auction
8:00 am - 5:00 pm Pre-Conference Sessions 11:00 am - 12:00 pm Culinary Demo
9:00 am - 5:00 pm Tours 11:00 am - 2:00 pm Exhibit Hall
10:00 am - 3:00 pm Chapter Leadership Day 11:00 am - 4:00 pm Child Nutrition Showcase
11:30 am - 1:00 pm Silver Circle Luncheon
SUNDAY, JULY 15 1:00 pm - 2:00 pm Culinary Demo
7:30 am - 5:00 pm Registration 2:15 pm - 3:15 pm Education Sessions
7:30 am - 5:00 pm Emporium & Marketplace 3:30 pm - 5:00 pm Third General Session
8:00 am - 12:00 pm Pre-conference Sessions
8:00 am - 12:00 pm SNS Credentialing Exam WEDNESDAY, JULY 18
9:00 am - 10:00 am Inspirational Service 7:30 am - Registration
12:00 pm
9:00 am - 3:00 pm Tours 7:30 am - Emporium & Marketplace
12:00 pm
10:00 am - 2:00 pm Silent Auction 8:00 am - Silent Auction (pick-up)
12:00 pm
10:15 am - 11:45 am State Awards Ceremony 8:15 am - DDS/MCD and
9:45 am
12:00 pm - 2:15 pm Education Sessions Foodservice Managers/
2:45 pm - 5:00 pm Opening General Session Employees Section
Meetings
MONDAY, JULY 16 8:30 am - 10:30 am State Agency Section
6:00 am - 6:45 am Wellness Event Against Meeting
World Hunger 10:00 am - 11:00 am Culinary Demo
7:30 am - 5:00 pm Registration 10:00 am - 1:00 pm Exhibit Hall
7:30 am - 5:00 pm Emporium & Marketplace 12:00 pm - 1:00 pm Culinary Demo
8:30 am - 10:00 am Second General Session 1:15 pm - 2:15 pm Education Sessions
10:00 am - 2:00 pm Exhibit Hall Opens 2:30 pm - 4:00 pm Closing General Session
10:00 am - 5:00 pm Silent Auction 5:00 pm - 10:00 pm Final Event/Museum of
11:00 am - 4:00 pm Child Nutrition Showcase Science & Industry
12:30 pm - 1:30 pm Culinary Demo
2:15 pm - 5:30 pm Education Sessions
4:30 pm - 5:30 pm College Section Meeting
ANC 2007
Chicago
My Kind of Conference
Note: Schedule, speakers and sessions are subject to change.
For updates please check onsite ANC Program Guide or www.schoolnutrition.org
700 S. Washington Street, Suite 300
Alexandria, VA 22314-42887
(703) 739-3900 • f: (703) 739-3915 • www.schoolnutrition.org
