Morrisville State College employees Christian Martin, of Erieville, and Scott Doty, of Cato, both senior dining services managers with the Morrisville Auxiliary Corporation (MAC), have been chosen to participate in two separate 2016 National Association of College & University Food Services (NACUFS) Institutes.
Available exclusively to NACUFS members, the institutes are among the most rigorous and rewarding programs offered by the association. More than 190 applications were received for the 2016 summer institutes. Applicants are selected through a multi-stage process involving NACUFS leaders at both the regional and national level.
“The NACUFS institutes are designed to build up a successful foodservice professional. Furthering our education and developing our professional skills is crucial in order to elevate campus dining and carry out the mission of NACUFS,” said Cheryl Garner from the University of California – Riverside, chair of the NACUFS Education Committee.
Each institute lasts four to six days and offers a robust curriculum that includes classroom instruction, appropriate sponsor and campus tours, extensive peer-to-peer interaction, and an individual or group project for immediate application of the program content.
Martin will attend the Leadership Institute, held June 12-17, which will focus on analyzing personal leadership style and effectively getting things done through the help of others. Martin, along with other Institute participants will learn to recognize and apply basic leadership principles, identify and analyze his or her own leadership style, demonstrate ethical decision-making, and create a motivating work environment. This institute takes place in Solon, Ohio and is sponsored by Nestle Professional.
Martin who came to work at MSC in 2008, was enrolled in MSC’s restaurant management program and has been in the restaurant and hospitality industry for the past 28 years. He attended the World Chef Culinary Conference at UMass Amherst in 2010 and 2011, was a participant in the American Red Cross’s 28th Great Chef’s Dinner in 2014, and is currently a member of the American Culinary Federation.
“I feel hard work, dedication, and perseverance pay off and exciting opportunities present themselves when you least expect it, “Martin said. “I hope this opportunity will help broaden my skills to better lead our team.”
Doty will attend the Facilities Management Institute, held June 20-24, which will focus on best practices related to facilities design, equipment selection, maintenance, sanitation, safety, and security. This institute takes place in Troy, Ohio and is sponsored by the Hobart Corporation.
Doty received an associate degree in travel & tourism hospitality management from MSC, and a bachelor’s degree in resort & recreation service management. His career at MSC began as a student in June 2001. Doty served as the International Food Service Executives Association’s (IFSEA) Student Branch President for two and a half years, as the IFSEA Syracuse Branch president for two years. He is an IFSEA Master Certified Food Executive and is currently ServSafe certified through the National Restaurant Association. He is also an active member of the MAC Safety Committee, currently serving his third year as committee chair.
“It’s an honor to be selected [as a NACUFS Facilities Management Institute participant],” Doty said. “This is an exciting opportunity. It will be challenging but I look forward to bringing back knowledge that will help our organization grow to better meet the needs of our team and customers.”
About NACUFS
Founded in 1958, the National Association of College & University Food Services is the professional trade association for foodservice professionals at institutions of higher education in the United States, Canada, and abroad. NACUFS provides its more than 475 institutional and 550 industry members with educational, networking, and professional development opportunities and a variety of informational publications. NACUFS is also heavily involved in industry research.
The mission of NACUFS is to support and promote excellence in collegiate dining.