October 28-30, 2016Edward Hotel & Convention Center • Dearborn

2016 Annual Conference

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Schedule At-A-Glance

2016 Annual Conference & Exhibit Show

Thursday, Oct. 27, 20167:00 am – 4:00 pmRegistration Open

9:00 am – 4:00 pmSNAM Leadership Academy (part 1 of 2)

9:00 am – 12:00 pmWeights, Measures and Meal Production Records #151

1:00 – 4:00 pmDealing with Conflict in the Workplace #143

School Nutrition Specialist (SNS) Credentialing Exam (pre-registration through SNA required)

Friday, Oct. 28, 20167:00 am – 7:00 pmRegistration and Voting Open

8:00 am – 3:00 pmSNAM Leadership Academy (part 2 of 2)

Friday, Oct. 28, 2016 (Cont.)8:00 am – 12:00 pmPresent Like a Leader

ServSafe® Review & Exam #134/136

Introduction to Financial Management #415

1:00 – 4:00 pmLeverage Technology in Your Professional and Personal Life

5:00 – 7:30 pmWelcome Reception & Bingo Night!

Education Room & Silent Auction Open

7:30 – 9:00 pmIndustry Appreciation Reception (Directors only, ticket)

Saturday, Oct. 29, 20167:00 am – 4:00 pmRegistration and Voting Open

7:00 – 8:00 amBreakfast, Sponsored by UDIM

Saturday, Oct. 29, 2016 (Cont.)8:00 – 9:30 amOpening General Session, Keynote Speaker: Laura Schroff, New York Times Bestselling Author

9:45 – 10:45 amEducation Breakout #1

10:00 am – 2:00 pmEducation Room & Silent Auction Open

10:45 – 11:00 amRefreshment break

11:00 am – 12:00 pmEducation Breakout #2

11:00 am – 12:30 pmLaura Schroff Book Sales

12:15 – 1:15 pmEducation Breakout #3

Exhibit Show (Directors only, ticket required)

Saturday, Oct. 29, 2016 (Cont.)1:15 – 3:15 pmExhibit Show (All Attendees)

3:30 – 4:30 pmEducation Breakout #4

6:00 – 7:00 pmMeet Your Area Representative

7:00 – 11:00 pmDinner & Reception with Groovy Entertainment

Sunday, Oct. 30, 20167:30 – 8:00 amBreakfast

8:00 – 9:00 amInstallation of Officers & Annual Meeting

9:00 – 10:00 amClosing General Session: Andy Core, M.S., Author/Speaker on Work-Life Balance, Productivity & Wellbeing

Wow! The face of School Lunch has changed drastically over the last five years from the way we prepare food to the way we menu and market student meals. Feeding kids healthy food is a “Long and Winding Road”. Ah, yes, “Times They Are A-changin in School Nutrition”, but Michigan food service personnel are “Stayin Alive”.

Come and celebrate all the great things that are happening around the state at the Annual Conference and Exhibit Show! Bring your entire staff and make it a “Family Affair”! The conference is a perfect place to get “Reunited” with old friends and to make new friends. It’s a time for professional development and a time for energizing yourself.

The conference will feature pre-conference sessions on Thursday & Friday that will help you meet the new professional standards. Select Present with Confidence or Computer Skills and you will be “On Top of the World” when you return to work!

You won’t want to miss our Saturday morning speaker, Laura Schroff, author of Invisible Thread. That would be a true “Tragedy”. And, “Let’s Get It On” and head to all of the amazing break-out sessions we have planned for you. There are great break-out sessions featuring many relevant topics. And don’t be “Blinded By The Lights” at the Annual Food Exhibit Show. You might just find the right products to make your school lunch even more amazing.

Put on your best groovy 70’s outfit for the Saturday night banquet! I’ll be there with my go-go boots! There will be awards, sit down dinner and a great DJ playing all the greatest 70’s music. Grab your friends, hit the dance floor and “Get Down Tonight”! Can’t wait to see you all there!

Marla Moss SNAM President Director Office of School Support Services Michigan Department of Education

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Closing General SessionSunday, October 30, 2016Andy Core, M.S., Author/Speaker on Work-Life Balance, Productivity & Wellbeing

Andy Core is a credentialed, award-winning thought leader on increasing employee engagement, productivity, and wellness motivation. His talent lies in helping hard-working, conscientious adults thrive at work and in their personal lives.

Core has a master’s degree in the science of human performance and has spent the past 15 years researching ways to become better equipped to thrive in today’s hectic society.

Keynote PresentationsOpening General SessionSaturday, October 29, 2016Laura Schroff, New York Times Bestselling Author

Laura Schroff, an international and #1 New York Times bestselling author and keynote speaker, is a passionate and compelling voice on the power of small acts of kindness and mentorship. Laura has fully committed herself to advocating and inspiring others through her book, An Invisible Thread. As a keynote speaker at over 100 events, Laura encourages her audience to look for their own invisible thread connections and highlights the importance of opening up their eyes and hearts to the opportunities where they can make a difference in the lives of others.

Overnight AccommodationsEdward Hotel & Convention Center600 Town Center Drive Dearborn, MI 48126

Group Rate: $129.00

Reservations must be made by October 6, 2016 to guarantee the group rate.

Call 313.592.3622 and mention School Nutrition Association of Michigan. To make a reservation online go to www.hotel-dearborn.com and enter group code 2875.

Co-sponsorship of a conference by the State Board of Education and Michigan Department of Education assumes the active participation of Department of Education staff in the planning and development of the agenda. No person shall be denied the opportunity to participate on the basis of race, color, religion, national origin or ancestry, age, sex, marital status or disability. The conference facility must meet federal and state accessibility standards. Commercial products or services displayed or presented as a part of the conference are not considered endorsed by the State Board of Education or Michigan Department of Education.

Continuing Education UnitsAll full conference attendees will earn 6 CEUs.

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Education SessionsPre-Conference

Thursday, October 27, 20169:00 am – 12:00 pm10 — Weights, Measures and Meal Production Records #151Presenter(s): June Bailey, SNAMLearn the essentials of kitchen math and how to properly fill out a production record.CEU: 3Registration Fee: Member $15, Non-member $65

1:00 – 4:00 pm20 — Dealing with Conflict in the Workplace #143 (space is limited)Presenter(s): Lori Adkins, Oakland SchoolsLearn about conflict, how individuals handle it, causes and values, characteristics of conflict resolution styles, and ways to practice more effective skills for listening and building rapport.CEU: 3Registration Fee: Member $15, Non-member $65

Friday, October 28, 20168:00 am – 12:00 pm30 — Present like a Leader (space is limited)Presenter(s): Scott Little, SNAMGreat leaders effectively express their ideas, represent their organizations, and develop their staff – all of which require basic skills in public speaking. Working to be a better speaker will help you grow as a leader and advance your career. If public speaking isn’t your favorite thing to do. . .you’re not alone! Many people aren’t comfortable speaking in front of groups, but it’s often difficult to find opportunities to practice and improve. This interactive workshop will provide a safe environment to learn how to successfully develop a presentation and deliver it with poise and confidence.CEU: 4Registration Fee: Member $35, Non-member $90

40 — ServSafe® Review & Exam #134/136Presenter(s): Dave McNamara, SNAMServSafe® is a food safety certification program sponsored by the National Restaurant Association Education Foundation. It meets local, state, and national certification requirements.CEU: 4Registration Fee: Member $85, Non-member $155

50 — Introduction to Financial Management #415Presenter(s) Lynna Hassenger, Okemos Public SchoolsGet an overview of financial principles for child nutrition programs to help you understand the financial outcomes of your operational decisions.CEU: 4Registration Fee: Member $15, Non-member $65

1:00 – 4:00 pm60 – Leverage Technology in Your Professional and Personal LifePresenter(s): Josh Long, MDEWe have all these great software tools available to us, but we often don’t have time to really leverage their full capabilities. Learn basic tips and techniques that can help you expand their power, both at work and at home. From Excel spreadsheets to Google – you’ll walk away with increased confidence in your technology.

*Laptops will not be provided, it is recommended to bring a laptop.CEU: 3Registration Fee: Member $35, Non-member $90

Saturday, October 29, 2016Breakout Session #19:45 – 10:45 am(Please pre-register for your breakout sessions, select one below)

101 — Invisible Thread Presenter(s): Laura Schroff, New York Times Bestselling Author Learn how to recognize opportunities to make a difference. Don’t discount the impact of small acts of kindness in someone’s life. Discover how all involved can be changed by reaching out.

102 — Promoting Your Program Presenter(s): Becky Domokos-Bays, School Nutrition AssociationWe talk about this a lot, but we don’t always hear all that others are doing to successfully promote their programs. Hear a national perspective on this important topic utilizing examples collected by SNA from across the country.

103 — Grasping the Budget Presenter(s): Lori Adkins, Oakland Schools & Sara Simmerman, Huron Valley SchoolsWe all have a budget, but we may not always understand the key ingredients for an effective, meaningful budget. Learn how to create a useful budget, along with the various factors that impact it – positively and negatively.

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Education Sessions104 — Millennials and School Food Service Presenter(s): Carolyn Thomas, Macomb ISDWe hear a lot about “Millennials” and their different perspectives, but every generation has some general tendencies. Understanding some of the tendencies of millennials, however, is important – they may be your employees and they are now parents of your students. Join a discussion on concepts that can make your relationships with other generational groups positive and productive.

105 — Trending…School Food! Presenter(s): Richard Browder, Brighton Area Schools & Industry RepresentativeHear what’s trending when it comes to feeding kids in schools. Hear from an innovative director who is always looking to stay current, along with industry partners who interact with schools across the state and country for a better understanding of what’s happening in school food.

106 — Catering and Other Program Financial Success Stories Presenter(s): Karen Bissett, Oxford Community Schools & Marla Ernst, Lake Orion/Clarkston Community SchoolsSchool food service is a business and businesses don’t survive if they don’t operate in “the black.” Discover ideas on how to generate income for your program beyond breakfast and lunch, while still serving the needs of constituents.

Breakout Session #211:00 am – 12:00 pm(Please pre-register for your breakout sessions, select one below)

201 — Water Quality Presenter(s): Diane Golzynski, MDESchools are certainly wary of lead and other contaminants in a community’s water supply. All well and good, but what can a school’s Food and Nutrition program do regarding this issue? The answer is plenty! Understanding nutritional strategies that offset the effects of certain contaminants in the water, can have a huge impact on kids and their families. Learn more about basic nutritional foods that can offer significant benefits.

202 — Five Ingredients or Less Presenter(s):Jim Churches, Land O Lakes and Jason Hooker, WAYPOINTLearn innovative ways to create appetizing meals with minimal ingredients while also meeting nutritional guidelines. Share your recipes, too!

203 — Communicating in Today’s World Presenter(s): Doreen Simonds, Waterford School DistrictEveryone is on social media of some sort these days. Do you know how to leverage these various tools, and avoid embarrassing missteps that are hard to erase? Learn strategies to use these potentially impactful methods of communicating what your department has to offer.

204 — How to Source More Local Food (and the rules you need to follow!) Presenter(s): Abby Harper, Farm to School Specialist, MSU Center for Regional Food SystemsFarm to School programs are sprouting and growing throughout Michigan. This session will help participants better understand and navigate procurement rules and regulations, and provide tips and tools for getting more Michigan foods into your school meal program.

205 — Balance Your Life, Recharge Your Battery and Survive the Role of a School Food and Nutrition Professional Presenter(s): Tim Peraino, Kent Intermediate School DistrictFood and nutrition in the K-12 world continues to be more and more complicated. How do you manage all of the changes and keep your sanity? Learn various strategies to stay ahead of the game and avoid being consumed by the job.

206 — Is the Customer Always Right? Presenter(s): Xavier Jaramillo, Spectrum Human Services, Inc.We hear the saying that the customer is always right. Is this true? Aren’t there times when a student (customer) demands a certain service or item that we are not able, or allowed, to provide? Learn strategies to handle situations when the customer actually isn’t right, but we still need to keep them as future customers.

Breakout Session #312:15 – 1:15 pm(Please pre-register for your breakout sessions, select one below)

301 — How Mashed Potatoes Potentially Affect Your Wages Presenter(s): Barbie Ward-Thomas, Gwinn Area Community SchoolsEveryone has a role in containing costs in the food program. We want to provide great service, but we also have to be aware of all the components that go into the cost of providing a meal. The little things add up quickly when it comes to having a positive bottom line for the program. Learn how to look at all cost aspects and how you impact them.

302 — Meet Your Customers Presenter(s): Mary Kurkowski, Port Huron Area Schools, Mandy Sosnowski, Bloomfield Hills Schools & Student(s)Hear from a panel of kids on their perception of a school food program. Discover what they consider important and what they notice. It may be quite different from what we think they care about.

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303 — Professional Standards…One Year Later Presenter(s): School Nutrition Programs Team, MDE We are now one year into the USDA Professional Standards requirements. This session will provide a review of best practices to ensure you are on track to meet the annual training and hiring standards, as well as how to track hours and find training resources.

304 — Treating Ourselves WellPresenter(s): Ryan Haughey, University Club of MSUYou encourage kids to be healthy every day, but we still need to think about ourselves and our families’ health and wellbeing. How do we make lifestyle changes that are doable? Learn how to approach a healthier lifestyle with practical steps – from easy nutritional changes to getting started on physical fitness. You will learn how to overcome common barriers to being healthy, such as commitment and time. These ideas are great for home and for sharing with others.

305 — Correctly Identifying Reimbursable Breakfast MealsPresenter(s): School Nutrition Programs Team, MDEIdentifying reimbursable breakfast meals can be tricky. Find out what components must be offered, how many items must be taken and what exactly comprises a reimbursable meal under Offer versus Serve. Learn how to ensure you are offering and claiming breakfast meals correctly.

12:15 – 1:15 pmExhibit Show (Directors only, ticket required)

1:15 – 3:15 pmExhibit Show (All Attendees)

Breakout Session #43:30 – 4:30 pm(Please pre-register for your breakout sessions, select one below)

401 — Cultivate Michigan – Creating Partnerships to Build Successful Farm to School ProgramsPresenter(s): Dan Gorman, Montague Area Public Schools/Whitehall District Schools & Elissa Penczar, Muskegon Area Career Tech CenterLearn how one director has worked with the area career tech center to build a farm to school program that brought fresh local items to the district’s students, while also giving the career center culinary program real world experience in recipe development and execution. Discover how they performed thousands of student tastings, developed recipes and provided student chef hours in the food service kitchens. Find out how you can replicate a program like this in your area!

402 — Food Nudges That Work!Presenter(s): Food Service Directors Panel, School Nutrition Programs Team, MDE & MSU Extension ProfessionalsSmarter lunchroom techniques are designed to increase participation and healthier eating. Learn what nudges seem to work best, along with the guiding principles that really pull it all together. You’ll also discover how to assess the effectiveness of your program, along with creative and cost effective improvements that you can easily implement.

403 — Don’t hear about the New Meal Pattern through the Grapevine… You’ve got a direct connection with Michigan’s CACFP Staff!Presenter(s): Child and Adult Care Food Programs Team, MDEDon’t be left sitting on the dock of the bay! Attend this session to learn what the new Child and Adult Care Food Program (CACFP) meal patterns — the first major revision since 1968 — mean for Michigan’s sponsors. Come learn about changes to the infant and Pre-K CACFP menus such as: added sugar limits to yogurt and cereal, updated milk requirements, the separation of the fruit and vegetable component and new whole grain requirements. Other best practices included in the Final Rule will also be discussed. The meal patterns are changing, come get into the groove with CACFP.

404 — Creating Memorable Presentations Presenter(s): Maureen Ouvry, Vicksburg Community SchoolsExplore how to develop and deliver short, sharp, engaging presentations, to help sell your program to board members, parents, staff and students.

405 — Steal This Idea Presenter(s): Janet Allen, Gordon Food Service, Michelle Bott, Schwan’s Food Company, & Jacki Van Eerden, Van Eerden FoodserviceHear what districts around the state are doing to increase program success. This is an interactive time to share ideas and expand your creativity.

406 — Rally Around – News From the Capital Presenter(s): Kristen Hennessey, Plymouth Canton Community SchoolsAs everyone knows, School Food and Nutrition has seen a tremendous amount of regulatory changes over the last five years from the Healthy Hunger Free Kids Act (HHFKA). Hear about the status of the Reauthorization of the HHFKA. You’ll also hear about tools SNAM has created to help you on the local scene. Getting your state and national legislators to visit your district for lunch could be a powerful way of informing them about the complexities and successes that School Nutrition programs have experienced. See the materials already developed to help with inviting those legislators to your district.

Education Sessions

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Registration Form

Payment Information:

A $25 service fee is retained for cancellations. No refunds are given for cancellations within two weeks of the Conference. Substitutions can be made at any time. Payment must be made by the date of the Conference or a $25 billing fee is assessed.

Questions: Contact Whitney at 517.327.5933 orsnam@michigansna.orgPlease complete one registration per individual and return with payment by October 24, 2016

Register & pay online: www.michigansna.org • Fax: 517.327.0768 • e-mail: snam@michigansna.orgMail: 1001 Centennial Way, Suite 200 • Lansing, MI 48917

Name:________________________________________ Name for Badge__________________________________

School District: __________________________________ SNAM Membership ID ______________________________

Title: ________________________________________ Email: ________________________________________

Address: ______________________________________ City/State/Zip: __________________________________

Phone: _______________________________________ Special/Dietary Needs: ______________________________j I would like to volunteer for the Conference.

Conference Packages Early(Through 9/26/16)

Regular

j Member Rate: Full Conference Oct. 28-30 (Includes: education sessions, exhibit show, Fri. reception, Sat. breakfast & dinner & Sun. breakfast) $145 $165

j Non-Member Rate: Full Conference Oct. 28-30 (Includes: education sessions, exhibit show, Fri. reception, Sat. breakfast & dinner & Sun. breakfast)

$195 $215

j Member Rate: Saturday ONLY (Includes: education sessions, exhibit show & Sat. breakfast & dinner) $120 $140

j Non-Member Rate: Saturday ONLY (Includes: education sessions, exhibit show & Sat. breakfast & dinner) $170 $190

Will you be attending Saturday Dinner? j Yes j No

Friday, Oct. 28 Member Non-Member

j 30 $35 $90

j 40 $85 $155

j 50 $15 $65

j 60 $35 $90

Thursday, Oct. 27 Member Non-Member

j 10 $15 $65

j 20 $15 $65

Saturday, Oct. 29 (Please select one session for each time slot that you will attend. All Saturday sessions are included in Full Conference & Saturday only Registration)

9:45-10:45 am j 101 j 102 j 103 j 104 j 105 j 106

11:00 am-12:00 pm j 201 j 202 j 203 j 204 j 205 j 206

12:15-1:15 pm j 301 j 302 j 303 j 304 j 305 j Director’s Expo

3:30-4:30 pm j 401 j 402 j 403 j 404 j 405 j 406

Total: ______

Guest Tickets:j Exhibit Show Only $60 Qty: ___ j Saturday Dinner & Entertainment $50 Qty: ____

Guest Full Name: _________________________________

Education SessionsPre-Conference (additional fees to the Full Conference Registration)