CBORD

CBORD UGC 2008 - Sessions At-a-Glance

Find Out More about San Antonio

Join a UGC 2008 Discussion Forum

UGC Mentor Program


UGC 2008 Sponsors

Platinum Level
Ingersoll-Rand Security Technologies - UGC 2008 Platinum Sponsor
Gold Level
Pharos Systems - UGC 2008 Platinum Sponsor MICROS(R) - UGC 2008 Platinum Sponsor
Silver Level
HID - UGC 2008 Silver Sponsor GoPrint - UGC 2008 Silver Sponsor Datacard - UGC 2008 Silver Sponsor WebEx(R) - UGC 2008 Silver Sponsor Commeg Systems - UGC 2008 Silver Sponsor NICE Systems - UGC 2008 Silver Sponsor Equitrac - UGC 2008 Silver Sponsor Student Advantage Discount Card - UGC 2008 Silver Sponsor Off-Campus Advantage - UGC 2008 Silver Sponsor
Click here to open the conference sessions At-a-Glance document. (Note: 4 Mb PDF)

Food Service Session Descriptions

« Return to main Session page (all tracks)
A Job of Olympic Proportions!
Hear how Todd Seligman and the ARAMARK staff provided food for the athletes and media for the Olympic and Paralympic Games in Beijing, China. ARAMARK was responsible for providing food for the athletes, officials, volunteers, and media in six different venues: athletes’ village, main press center, international broadcast center, and three media villages. Get a glimpse into the planning and execution in the preparation of 3.5 million meals over the course of the games! Products: Foodservice Suite
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Todd Seligman, CEC, ARAMARK
Day/time: Saturday, 10/11/2008 — 9:15 AM–10:15 AM
Room: Bonham B
Automation—Get the Most Mileage out of Your Database
(View Presentation / Handout)
Learn how to leverage your data beyond the borders of your CBORD database. This session will show you the many points of automation to eliminate data entry in other systems by sharing the data already in your CBORD database. Interface with your accounts payable system, your general ledger system, and your scales database, your point-of-sale system, and with your vendors.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): Vicky Tomlinson, CBORD
Day/time: Friday, 10/10/2008 — 3:15 PM–4:15 PM
Room: Republic A
Bid Functionality
(View Presentation / Handout)
This session will explore the tools available to Foodservice Suite users for managing the analysis and awarding of competing bids to support the purchasing process.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Shan Li, CBORD
Day/time: Friday, 10/10/2008 — 3:15 PM–4:15 PM
Room: Republic C
Birds of a Feather
(View Presentation / Handout)
This is an idea share for users from all markets who use multiple CBORD systems to get feedback on how they have combined their systems to make their operation more functional and efficient. Discuss the pros/cons of relying on one source for all of your facility’s software needs.
Market(s): Colleges & Universities, Healthcare, and Business & Industry
Product(s): N/A
Level: Basic
Presenter(s): Jill Travis, Disneyland; Toni Ralston, Piedmont Hospital; Phil Andrews, New Hanover Regional Medical Center; Amy Wagner, Ball State University
Day/time: Thursday, 10/9/2008 — 4:00 PM–5:00 PM
Room: Bonham B
Business Best Practices
Learn about how other customers are using Foodservice systems to maximize profits and improve efficiency in their organizations. In this session we'll review system capabilities and reports that include inventory, purchasing, service, central production, and recipe costing. There will be time at the end of this session for open discussion- bring your best practice to share with the group!
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Jack Hayes, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Bonham B
Cost of Sales Reports
(View Presentation / Handout)
This session will help you to run a more effective operation by enabling you to identify the retail cost of sales reports and their purposes. You will also learn how to analyze the information on the cost of sales reports.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): Jill Travis, Disneyland
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Travis A
Costing from All Angles
(View Presentation / Handout)
Did you realize what a complex operation you run? One system element that reflects this is the costing function. This advanced session will explore the rules of the “costing road” and provide useful troubleshooting tools.
Market(s): Colleges & Universities, Healthcare, and Retail
Product(s): Foodservice Suite
Level: Advanced
Presenter(s): Brad Krakow, CBORD
Day/time: Thursday, 10/9/2008 — 9:30 AM–10:30 AM
Room: Independence
C-Stores
The growth of retail-oriented convenience stores within institutional food service environments is on the rise. A well-run c-store operation can raise your customer satisfaction ratings and vastly improve the balance sheet of your overall food service program. In this roundtable session, we’ll discuss some of the best practices employed by successful c-store operators, identify some common pitfalls and challenges, and review how CBORD systems can help. Come prepared to contribute and to learn from your fellow operators.
Market(s): Colleges & Universities and Healthcare
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Amy Wagner, Ball State University
Day/time: Friday, 10/10/2008 — 4:30 PM–5:30 PM
Room: Travis A
Data Diagnostic Utilities and Administration: Simple Solutions for Complex Problems
(View Presentation / Handout)
Hate waiting for help when you have a system error flashing on your monitor? CBORD has provided a simple solution that allows you do-it-yourself users to address and fix many common errors that you may encounter. It is called the Data Diagnostic Utility; in addition, CBORD has provided an administration tool that will allow you to reverse time, correct purchasing, issuing, and inventory mistakes, then move forward with the data corrected. This session will review the setup of permissions to use the Data Diagnostic Utility and administration tools. There will be a demonstration/explanation for each use of the Data Diagnostic Utility and administration tool as well; questions are welcomed.
Market(s): Colleges & Universities, Healthcare, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): David Coleman, CBORD
Day/time: Thursday, 10/9/2008 — 9:30 AM–10:30 AM
Room: Travis D
Emergency Planning
(View Presentation / Handout)
Emergency planning is necessary for effective preparation. We do not know when the emergency will happen or exactly what it will be, but, there will be an emergency! This session will illustrate the materials and training one institution has developed toward emergency preparation and provides an opportunity for everyone to share their best practices.
Market(s): TBD
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Susan Dayton, University of Missouri–Columbia
Day/time: Thursday, 10/9/2008 — 10:45 AM–11:45 AM
Room: Bonham D
After this session you will be able to describe what options are available with End of Day processing, identify the steps required to set up End of Day, and determine how End of Day can be used in your operation.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Ann Anderson, CBORD
Day/time: Saturday, 10/11/2008 — 9:15 AM–10:15 AM
Room: Bonham C
Foodservice Suite (FSS) Overview
(View Presentation / Handout)
TFSS is a suite of integrated products that provide the tools to manage your foodservice operational needs. FSS includes recipe costing, menu planning tools, daily production reports, and post-service production reporting. We'll discuss the key functions of FSS and their benefits so you can determine if FSS is right for your organization.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Jody Ward, CBORD
Day/time: Friday, 10/10/2008 — 4:30 PM–5:30 PM
Room: Travis B
Foodservice Suite 101—Tips and Tricks
(View Presentation / Handout)
The beauty of food service management system tips is in the eye of the user. Join this session to learn about the tips or tricks that have been valuable to the presenter for database coding, system accuracy, and workflow efficiency. Learn some inside tricks to maximize your system and speed up data input.
Market(s): Colleges & Universities, Healthcare, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Amy Tuvell, PHP
Day/time: Thursday, 10/9/2008 — 10:45 AM–11:45 AM
Room: Bonham E
Got AutoMate?
Got AutoMate? Don’t know what to do now? AutoMate is a great tool, but it can be challenging figuring out how to do certain tasks. Bring your laptop, database, AutoMate software, script needs, and ideas, and join in a workshop to write your own scripts.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite, AutoMate
Level: Basic
Presenter(s): John Thorne, University of Missouri–Columbia
Day/time: Saturday, 10/11/2008 — 10:30 AM–11:30 AM
Room: Bonham B
Got Vendors? Electronic Orders and Price Updates
(View Presentation / Handout)
Learn what's available to gain efficiencies by automating the process of updating vendor pricing and placing orders with vendors.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Vicky Tomlinson, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Bonham C
Increasing Gross Margins
(View Presentation / Handout)
There are ultimately three ways to increase your margins: increase sales, decrease costs, or a combination of the two. Come and learn about the reports most effective for retail operations. Providing the tools in the application to manage food costs, gross margins, and markup, we'll take a look at a variety of proven methods and strategies that our clients are using today to help them better manage their operations. From the product entering the receiving dock to it being sold to your customer, we'll show you how you can better manage all the areas of cost and pricing that impact your profitability. Cost-Price Analysis, Sell Price Manager, Sales Performance Reports, and other tools will be used to provide you with a solid set of resources to develop the pricing strategy that best fits your operation.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): JB Lockwood, CBORD
Day/time: Friday, 10/10/2008 — 8:00 AM–9:00 AM
Room: Travis B
Is Enterprise Transaction Manager Right for You?
(View Presentation / Handout)
The Enterprise Transaction Manager is an add-on module that is used to move Foodservice Suite and Nutrition Service Suite data between two or more ASA or MSS databases. This session will discuss what types of operations would derive the most benefit from the product, what data can be moved between databases, and, finally, how the data movement process actually works.
Market(s): Healthcare
Product(s): Foodservice Suite, Nutrition Service Suite
Level: Basic
Presenter(s): Karen Middaugh, CBORD
Day/time: Thursday, 10/9/2008 — 10:45 AM–11:45 AM
Room: Seguin B
Menu Management
(View Presentation / Handout)
This session explores the ways to determine your star products in order to increase sales and dog products to eliminate from your product mix. Also see how Foodservice Suite’s Sales Performance Analysis functionality utilizes a new user-interface framework and brings dashboard report functionality to the application. The sales performance report hits the nail square on the head when generating analysis of best and worst sales, best and worst margins, best and worst food costs, and top/bottom 5, 10, 20, 50. The reporting options and sort selections allow users to truly customize the exact report they need to best analyze their business.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): JB Lockwood, CBORD
Day/time: Friday, 10/10/2008 — 4:30 PM–5:30 PM
Room: Travis C
Nutrition Labeling from Foodservice Suite
(View Presentation / Handout)
This session will give you a working knowledge of how to export data from the Nutritional Accounting System. We’ll show you how this works and how it can improve the effectiveness and efficiency of your label printing and product specification sheets.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Advanced
Presenter(s): Ann Anderson, CBORD
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Bonham D
Order Scheduler
(View Presentation / Handout)
Order Scheduler is the beauty of Foodservice Suite. In this session, we’ll explore different ways of using Order Scheduler to better fit your food service needs. Do I over-order? Am I buying using the best possible price scenario? Are my products coming in on the right dates? These and many more questions will be addressed.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): Shan Li, CBORD
Day/time: Thursday, 10/9/2008 — 4:00 PM–5:00 PM
Room: Bonham E
Project Planning, Testing, and Managing
(View Presentation / Handout)
How do you implement new releases? How do you determine what new products would be beneficial to your current setup? Come discuss your project planning skill, how you have your test environment set up, and how you manage all the projects at once. Walk away with some helpful hints for your future implementations.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): N/A
Level: Basic
Presenter(s): Amy Wagner, Ball State University
Day/time: Thursday, 10/9/2008 — 1:30 PM–2:30 PM
Room: Travis A
Queries—Excel, Crystal, and InfoMaker
(View Presentation / Handout)
This session will show how to set up a connection to your databases. We will then discuss how to look at tables within your database and run reports on those tables to maximize your data collection.
Market(s): Colleges & Universities, Healthcare, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Phil Andrews, New Hanover Regional Medical Center
Day/time: Thursday, 10/9/2008 — 9:30 AM–10:30 AM
Room: Travis C
Recipe Cost—What If
The cost of flour is going up! Do I need to change the price of my products? Learn how to make good, sound business decisions based on market conditions with the new Recipe Cost What if Analysis functionality. Put your market analysis information and bid pricing to more productive uses to react, plan, and improve your bottom line.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): JB Lockwood, CBORD
Day/time: Thursday, 10/9/2008 — 1:30 PM–2:30 PM
Room: Bonham B
Recipe Testing and Development
(View Presentation / Handout)
Collecting key data at each step of the recipe development and testing process is essential for the accuracy and reliability of our forecasting, pre-costing, ordering, advance withdrawal, advance preparation, production, and nutritional analysis processes. In this session we will work through the process of collecting the data for recipe entry, the various types of yields that need to be tracked, and how that data is used within the CBORD system.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): Susan Dayton, University of Missouri–Columbia
Day/time: Saturday, 10/11/2008 — 8:00 AM–9:00 AM
Room: Republic A
Roundtable: Central Production
(View Presentation / Handout)
This roundtable will provide an open session to discuss the Commissary and Central Production capabilities that the FMS system provides and how could they be better enhanced to meet today's food production needs. The Production Module and Order Scheduler functionality, along with the New Scales Interface and Sell Price/Transfer Price Manager, bring a well-rounded set of functionality to our clients managing central production and distribution. We'll walk through each of these functionalities and more as we provide real-life implementation case studies from our current clients.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Intermediate
Presenter(s): JB Lockwood, CBORD
Day/time: Saturday, 10/11/2008 — 10:30 AM–11:30 AM
Room: Seguin A
Saving Food Cost Savings: In Which Active Food Cost Management Becomes Hip Again
(View Presentation / Handout)
Wherever you are in your implementation, there are concrete steps that can be taken to actively manage your food cost and rational “next steps” to be taken to ensure budgetary compliance in an inflationary environment. If you are not controlling your costs, someone else is!
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Brad Krakow, CBORD
Day/time: Saturday, 10/11/2008 — 8:00 AM–9:00 AM
Room: Seguin B
Security Settings in Foodservice Suite
(View Presentation / Handout)
Security of information is critical to all aspects of life, and this is true for your CBORD data. Whether you run Foodservice Suite only or include other modules, you need to control access to the data in your system. This session will include an overview of security within CBORD food service management systems, such as tips for making this task easier to maintain, plus a look at the security settings and how to make them work for your environment.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Amy Tuvell, PHP
Day/time: Thursday, 10/9/2008 — 1:30 PM–2:30 PM
Room: Travis B
Do you use service menus? Find them to be a challenge to organize and control—too many hands in the data? Here is a session on how to handle service menus to manage your facility's purchasing and production.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Amy Tuvell, PHP; Heidi Klebs, Central Michigan University
Day/time: Saturday, 10/11/2008 — 10:30 AM–11:30 AM
Room: Bonham C
Streamlining with the Scale Interface
(View Presentation / Handout)
The scale export provides nutrition information from Foodservice Suite to scale programs.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Vicky Tomlinson, CBORD
Day/time: Thursday, 10/9/2008 — 4:00 PM–5:00 PM
Room: Bonham C
The Basics of Item Maintenance
(View Presentation / Handout)
Confused about what fields to code for your operations? This very basic informational session may help alleviate some of the coding stress that is out there in the user world.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Heidi Klebs, Central Michigan University
Day/time: Thursday, 10/9/2008 — 2:45 PM–3:45 PM
Room: Bonham B
Training the Masses
(View Presentation / Handout)
Do you have a large staff to train? Are there several new users to get up to speed? Are you finding your experienced users’ skills slipping? Are some getting lazy or forgetful? In this session we will explore some strategies used by Indiana University Dining Services to help ensure that new users all receive the same basic training and experienced users’ skills are refreshed regularly.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Debra Maholm, Indiana University
Day/time: Friday, 10/10/2008 — 3:15 PM–4:15 PM
Room: Republic B
Wireless Handheld Inventory and Purchasing
(View Presentation / Handout)
Come and see our newest wireless capabilities. NetHIMS now has expanded ability for ordering and receiving, and counting inventory is becoming easier and easier.
Market(s): Colleges & Universities, Healthcare, Business & Industry, and Retail
Product(s): Foodservice Suite
Level: Basic
Presenter(s): Shan Li, CBORD
Day/time: Saturday, 10/11/2008 — 9:15 AM–10:15 AM
Room: Bonham D
The CBORD Group, Inc., is committed to reducing its environmental and climatic impact. CBORD supports sustainable efforts in all its offices and at its annual UGC. Please consider the environment before printing this page.