NANCY S. GRAVES University Address: Conrad N. Hilton College of Hotel and Restaurant Management 229 C. N. Hilton Hotel and College University of Houston (713) 743-2426, (713) 743-3696 FAX Houston, Texas 77204-3028 NGraves@uh.edu Job Objective: To teach, perform research and service at a major research university with a focus on food management and nutrition. Education: University of Houston 1995 Doctor of Education, Higher Education Administration.

Educational Leadership – Cultural Studies concentration. Purdue University 1981 Master of Science in Restaurant and Hotel Management. Iowa State University 1975 Bachelor of Science in Food and Nutrition/Dietetics. 1980 American Dietetic Association Credential as a Registered Dietitian. 1998 Licensed Dietitian in Texas, Kentucky, Tennessee, Illinois 2005 Georgia Professional Experience: University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management 1999 - present Associate Professor 1998 – present Belmont Village Senior Assisted Living, Houston, Texas

Consulting Dietitian to 20 facilities across the United States University of Houston, Conrad N. Hilton College of Hotel and Restaurant Management 1998 - 1999 Associate Professor, and Executive Director Undergraduate Programs 1989 - 1998 Assistant Professor; teach, perform research, and service in foodservice management. Purdue University, Restaurant, Hotel, and Institutional Management 1983 - 1988 Assistant Professor; taught, performed research and service in the field of food service management. Westminster Village Retirement Village 1983 - 1988 Consulting dietitian for a 300 bed facility. Specialized in care plans. Indiana University 1981 - 1982 Assistant to the Director of Food Service, Halls of Residence. Supervised the food service of 30,000 meals per day in 12 separate facilities. Iowa Methodist Medical Center 1978 - 1979 Manager of Hospital Cafeteria in Des Moines, Iowa. Supervised staff and food preparation for service to the physicians, employees, and visitors to the hospital.

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Iowa Commission for the Blind 1975 - 1978 Business Enterprise Counselor. Trained and supervised legally blind individuals in food service management. Traveled to 30 food outlets throughout the state of Iowa to counsel managers on improving sales. Membership in Academic, Professional, and Scholarly Societies

American Dietetic Association (ADA). 1981 - present. American Dietetic Association Distance Education 1998 – 1999. American Dietetic Association Practice Group: Food Culinary Professionals 2008 American Dietetic Association Practice Group: Healthy Aging 2008 – present American Dietetic Association Practice Group: Educators 1983 - 1990 IIQEST The International Institute for Quality and Ethics in Service and Tourism 1999-2000. American Diabetes Association Professional Section 1999 – 2001 Computer Applications in Foodservice Education Society (CAFE) original member 1987. President 1989/90, 1994/95. Council on Hotel, Restaurant, and Institution Education (CHRIE) 1992 - 2009. Phi Beta Delta, Honor Society for International Scholars, initiated 1999 - present. Kappa Delta Pi, Honor Society for Collegiate Schools of Education. 1994 - present. Eta Sigma Delta, Honor Society for Collegiate Schools of Hotel and Restaurant Management, 1990 - present. Omicron Nu, Delta Chapter, Home Economic honorary society, 1972 - present. Round Table For Women in Foodservice. 1994 – 2002.Houston Chapter President 2000. Society for the Advancement of Food Service Research (SAFSR) 1994 - 1998. South Texas Dietetic Association 1989 - 1997.

I. Teaching A. Undergraduate 1. Undergraduate Courses

University of Houston Management and Operations of Senior Living Facilities, developed new course 2010. Consulting in the Foodservice Industry, and Independent study with Carolina Frias 2010 Returning to our Roots: The Shift to Organic and Locally Grown Foods, Independent study with Katherine Bourne 2009 Nutrition and Healthy Living, developed a new course 2009 Creating and Testing Menus with High Antioxidant Levels, Independent study and PURS grant Jim Curtis 2008. Foodservice Production and Operations, 2003 - 2008 Restaurant Production and Operations, new course developed in 2000, delivered through the Web 2002 - 2003. Kitchen Layout and Design, new course developed, 1994 Restaurant Layout and Design, new course 1995, delivered through Instructional Television 2000. Careers in Supermarket Retailing, pilot course spring 1995. Applied Nutrition for Hospitality Management, new course developed, 1990, taught through Instructional Television 1995 - 1998.

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Foundations of Food Preparation, new course developed with a laboratory, 1991. The Management of Quantity Food Production for the Hospitality Industry

Beverage Management Facilities Management Hospitality Purchasing Introduction to Hospitality Management

Purdue University Beverage Management Equipment for Restaurants, Hotels, and Institutions Food Service Layout and Design Food Service Management Food Service Management, Clinical Experience Institutional Management, new course developed Quantity Food Production School Food Service, new course developed

B. Graduate 1. Graduate Courses

Management and Operations of Senior Living Facilities 2010. Nutrition and Healthy Living 2009. Restaurant Layout and Design, 1995. Kitchen Layout and Design, new course developed, 1994.

2. Directed Professional Papers and Undergraduate Thesis

Deole, Sonali (2009). Graduate Thesis, “Development of Standardized Food Safety Inspection Worksheet and Training and Its Impact on Restaurant Inspection Scores.” Chair Jarvis, Nathan (2008). Undergraduate Honors Thesis, “A Feasibility Study of Hospitality Rooftop Gardens.” Chair Hanvey, Issac (2007) Undergraduate Honors Thesis, “A Feasibility Study of On-Site Composting Programs in a Hospitality Environment.” Chair

Garza, Ana Teresa (2007). Graduate Thesis, “Instruction Module: Kitchen work flow module to increase restaurant kitchen design competencies in students.” Dunlap, Rachel (2006). “Customer perceptions of restaurants that use fresh herbs from their own gardens.” Chair

Chen, Chao-Jung (2003). “Students‟ Online Experience in Hospitality Programs.”

Masuyama, Yoriko (2001) "Capturing Senior Market at Economy Hotels" Chair

Sneider, Lisa (2001) "The Positive Benefits of Nutrition on Cancer." Chair

Karanja, Daivid (2001) "The Effect of the New Food and Drug Administration Law (Rule 21 CFR 123) on Texas Gulf Coast Seafood Distributors."

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Varma, Shetal (2000) "A Business Plan for an Indian Restaurant in Houston."

Patnaude, Kathleen (1999) “Perceptions of Senior Preferences Regarding Décor, Service and Menu in Four Assisted Living Facilities in Houston Texas.”

Chen, I-Miao (1998). “Career Plan Model for a Food and Beverage Manager in Taiwan Hotels.” Behrens, Susanne (1998) “Desired Attributes of a Texas High School for Hospitality Program.”

Peankurdsuk, Titiya (1998). “Characteristics of Four-Year Baccalaureate Hotel Management Programs in Thailand.”

Waddell, John (1995). “The Effect of Traditional Nutritional Instruction on Consumer Attitudes and Knowledge of Nutrition.” Sullivan, Jean (1995). “Consumer Attitudes Toward Nutritional Alternatives When Dining Out.” In progress. Willis, Denise (1994). “Development of a Foodservice Equipment Management Course for the Conrad N. Hilton College of Hotel and Restaurant Management.” Jih-hua, Liang (1993). “A Study on the Comparison of Rice Usage Between Americans and Taiwanese.” Liu, William (1993). “Awareness of Hunger in the United States.”

3. Dissertation Committee

Mandabach, Keith. (1998). “A Holistic Model for the Philosophy of Culinary Education.”

C. Professional

Registered Dietitian Licensed Dietitian

Approved by the Kentucky Board of Licensure and Certification for Dietitians and Nutritionists. Approved by the State of Tennessee Department of Health, Board of Dietitian/Nutritionist Examiners. Texas State Board of Examiners of Dietitians Licensed Dietitian in the State of Illinois, Licensed Dietitian in Georgia.

Certified Hospitality Educator Certified Instructor of Applied Foodservice Sanitation Invited Instructor of Applied Foodservice Sanitation for ARA Services

Approved by the Texas Department of Health to teach in a state accredited Food Protection Management Training Program. Dr. N. S. Graves has met the instructor criteria established by the Texas Health and Safety Code, Chapter 438, Subchapter D. Food Service Programs and Rule 229.172 “Rules for Accreditation

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of Food Protection Management Programs”, Sections (g) (1) (2) (3) and has been given the identification number of 645.

Approved by the Education Foundation as an instructor of ServSafe Food Protection Manager Certification Course,

II. Research A. Publications 1. Book Chapters

The first chapter was written by N. Graves for Lefever, M. (1995). Hospitality In Review: A Capstone text. Kendall-Hunt Publishers, Dubuque, Iowa. Three chapters in Ninemeier, J. D. (1987). Managing Foodservice Operations, A Systems Approach for Healthcare and Institutions. Patient/Client Care Plans; Patient/Client Services: Provide Food Services; Patient/Client Service: Provide Nutrition Education.

2. Refereed Articles Graves, N. S. (1996). “Personality traits of Successful Managers as Perceived by Food and Beverage Human Resource Executives and Recruiters.” Hospitality Research Journal, 95-112.

Barth, S. C., Graves, N. S., Hopper, K. P. (1994). “Administrative Campus Responsibility for the Sale and Consumption of Alcoholic Beverages.” Hospitality & Tourism Educator. 6(1), 29-32. Sawyer, C. A.*, Graves, N., Colucci, A. L., Knight, J. B., Koch, J., Pearson, T. (1987). “The Use of Comprehensive Food Service Software Systems in University Undergraduate Education.” Hospitality Education and Research Journal. 10(2), 11-20.

3. Non-Refereed Articles Graves, N. S. (1996). “Induction, Have You Tried It?” World’s-Eye View on Hospitality Trends, quarterly publication of Northern Arizona University School of Hotel and Restaurant Management. Spring/Summer-96, 34-36.

Graves, N. S. (1994). “Connecting Students with Industry Through Work Experiences.” CBORD UserNews, national publication. March/April.

Graves, N. S. (1994). “Educators Sharing Technology With Students.” CBORD UserNews, national publication. July/August, 1994.

Graves, N. S. (1988). “Tilting Braising Pans: The Skillet That Does It All,” Cooking for Profit. January/February. 16,17.

Graves, N. S. (1987). “Combination Ovens, Technology in the Kitchen,” Cooking for Profit. November. 15,16.

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Graves, N. S. (1987). “Convection Ovens, Moving Air Speeds Up the Cooking Process,” Cooking for Profit. June/July. 16,17. Graves, N. S. (1987). “Cook-Chill Systems, Technology Provides More Options,” Cooking for Profit. May/June. 16,17.

Graves, N. S. (1987). “Yogurt: Is It Good For Lactase-Deficient Persons?” The Bagby's Health Digest. March/April. 1(6). Graves, N. S. (1987). “Obesity: Research/Answers/Questions, and Raises Others.” The Bagby's Health Digest, January/February. 1(5). Graves, N. S. (1986). “Dietary Supplements: Helpful or Harmful for Health?” The Bagby's Health Digest. November/December. 1(4) 7.

Sawyer, C. A.* Colucci, A.L., Graves, N.S., Knight, J.B., Koch, J., Pearson, T. (1985). "Guidelines For Use of Comprehensive Foodservice Software Systems in Academic Settings." Journal of Software. Spring. 3,4. Graves, N. S. (1982). “Displaying the Label.” National Association of College and University Food Services Newsletter Digest. 16(3). Graves, N. S. (1982). “Who Says You Can't Teach an Experienced Cook New Techniques?” National Association for Colleges and University Food Services Regional IV Newsletter. April.

4. Published Book Reviews

Graves, N. S. (1997). Book Review: Nutrition for the Food Service Professional by Karen Eich Drummond. Van Nostrand Reinhold, New York, 1997. 642 pp. Review published in the International Journal Hospitality Management. 1997 Elsevier Science Std., printed in Great Britain.Vol. 16 No. 1. 319-320.

Graves, N. S. (1997). Book Review: The Dictionary of Nutrition and Dietetics by Karen Eich Drummond. Van Nostrand Reinhold, New York, 1996. 392 pp. Review published in the International Journal Hospitality Management. 1997 Elsevier Science Std., printed in Great Britain. Vol. 16 No. 1. 318-319.

Graves, N. S. (1997). Book Review: The Dictionary of Nutrition and Dietetics by Karen Eich Drummond. Van Nostrand Reinhold, New York, 1996. 392 pp. Review published in The Consortium Journal Vol.1, No. 1. 75.

5. Refereed Conference Proceedings Graves, N. S. (1994). “Preference For Turkey Versus Beef Lasagna by Fifth, Eighth, and High School Students.” Society For The Advancement of Food Service Research Annual Proceedings. 139-141. Graves, N. S., Gerdes, D., Hamilton, M., Irwin, B. (1992). "EarthWinds Hilton - A New Approach to Food Service at 35,000 Feet.” 1992 Annual CHRIE Conference Proceedings. 43-45.

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Graves, N. S. (1991). “Nutritional Issues and Attitudes in Tableservice Restaurants.” 1991 Annual CHRIE Conference Proceedings. 144-146. Graves, N. S., DeFranco, A. (1991). “Benefits For Working Parents of the 1990's: Are We Serious About Employee Retention?” 1991 Annual CHRIE Conference Proceedings. 221-222.

6. Refereed Presentations Patnaude, K., Graves, N. (2000) “Perceptions of Senior Preferences Regarding Décor, Service and Menu in Four Assisted Living Facilities in Houston Texas.” CHRIE Conference in New Orleans, Louisiana July.

Graves, N. S., DeFranco, A. L. “Adjunct Faculty Orientation: A Win-Win Strategy.” Paper presentation at the Association For Institutional Research (AIR) Thirty-Fifth Annual Air Forum, May 27-31, 1995. Boston, Mass.

Graves, N. S., DeFranco, A. L. “Academicians and Industry Professionals: A Team Approach to Curriculum Review and Development.” Paper presented at the 1995 Annual CHRIE Conference.

Graves, N. S., DeFranco, A. L. “A Hospitality Welcome for Adjunct Faculty.” CHRIE Annual Conference, Palm Springs, July 1994.

Graves, N. S., DeFranco, A. L. “Importance of Internships, Practicums and Work Experiences.” CHRIE Annual Conference, Palm Springs, July 1994.

Graves, N. S., “Preference For Turkey Versus Beef Lasagna by Fifth, Eighth, and High School Students.” Society For The Advancement of Food Service Research Annual Meeting, Vienna, Virginia, April 8, 1994.

Graves, N. S., “The Hospitality Management Recruiter's Cognitive Style and The Number of Jobs Offered To Hospitality Management Graduating Seniors of Different Cognitive Styles.” 1993 National Council on Hotel, Restaurant, and Institution Education (CHRIE) National Conference, Chicago, Illinois. Peer reviewed proposal accepted for presentation.

Graves, N. S., Hamilton, M. “EarthWinds Hilton - A New Approach to Food Service at 35,000 Feet.” 1992 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Orlando, Florida. August 1992.

Potter, R., Graves, N. S. “Mastering Excellence - Blending Culinary Skills With Nutrition.” American Dietetic Association National Conference, Dallas, Texas. October 31, 1991. A two hour presentation repeated three times to an audience of over 500 dietitians.

Graves, N. S., DeFranco, A. “Benefits For Working Parents of the 1990's: Are We Serious About Employee Retention?” 1991 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Houston, Texas.

Graves, N. S., “Nutritional Issues and Attitudes in Tableservice Restaurants.” 1991 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Houston, Texas.

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7. Book Reviews

Katsigris, C. and Thomas, C. (2007). Design and Equipment for Restaurants and Foodservice: A Management View, Third Edition, John Wiley & Sons. Koch, Christopher. (2003). Learning the Basics of Cooking: A Professional Cook’s

guide to the Kitchen. Ohlinger Publishing Services, Prentice Hall.

McFadden, Francis, and Nyheim, Peter. (2002). Hospitality Information Technology and Resources. Prentice Hall/Pearson Education.

Blind Review (1997). Applications in Food Economics For A Changing Profession. Merrill Education of Prentice Hall.

Kapoor, Sandy (1996). Professional Light and Healthy Recipes. John Wiley & Sons, Inc. Kapoor, Sandy (1995). Professional Light and Healthy Cooking. John Wiley & Sons, Inc.

Levie, Albert (1995). The Meat Handbook, fourth edition John Wiley & Sons, Inc. The Meat Board’s Lessons on Meat. for John Wiley & Sons, Inc., 1995.

Kapoor, Sandy (1990). Professional Light and Healthy Cooking. Delmar Publishers Inc. Katsigris and Porter (1990). The Bar and Beverage Book, Basics of Profitable Management. John Wiley and Sons, Inc., New York. Second Edition. Hoffman, Lynn (1990). The Bar Book: A Professional’s Guide. Macmillan Publishing Company. Pannell, D. (1988). School Foodservice. Van Nostrand Reinhold, New York.

Food Service And Healthful Foods for Delmar Publishers, Inc. 1988.

8. Articles Reviewed For

a. IJCHM “What environmental factors influence creative culinary artists”? 2007.

b. Hospitality and Tourism Educator

Consulting editor for the following article submissions: 1991-1994 “Putting Education to the Test: A Food and Beverage Cost Control Project.” 1994.

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“An Employability Program that Preserves Cultural Integrity.” 1994. “Hospitality Real Estate: A Relevant Hospitality Course.” 1994. “Beyond the Resume: Using Videotaped Interviews as a Solution to Internship Placement Problems.” 1994. “A Shift in Educational Patterns: Learning from Industry.” 1993. “Student Recruitment.” 1993. “Health Awareness and Life-style Practices of Hospitality Foodservice Employees.” 1993. “Ingredient Labeling: Keep It Out of Restaurants.” 1993. “Tripartite Education Accord System (TEAS) for the Tourism and Hospitality Industry in Hong Kong.” 1993. “The Role of Student Operated Restaurants in Hospitality Curricula.” 1992. “Human Resource Dilemmas: Theory to Application.” 1992. “Should Students be Awarded Cooperative Education Credit for Full-Time, Permanent Employment?” 1991. “Ethics in Hospitality and Tourism Education: The New Managers.” 1991.

b. Invited to review articles for the CHRIE 1996 - 2003 Foodservice Paper Review Committee:

c. Invited to review articles for the Hospitality Research Journal: “Relationships Between Labor Productivity and Factors of Production in Hospital and Hotel Foodservice Departments-Empirical Evidence of a Typology of Food Production Systems.” July, 1996.

d. Invited to review articles for the Journal of Hospitality & Tourism Research:

“Attributes Associated with Success as Perceived by Managers in three Levels of Multi-Department Managemetn in Acute Care Hospitals.” April 1999.

e. Invited to review articles for the Journal of Nutrition in Recipe & Menu

Development: "Metabolic Control of Feeding Behavior". July 2001. "Neural Influences on Food Intake". July 2001. “Ostrich: The Healthy Red Meat Alternative?” June 1999.

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f. Invited to review articles for The National Association of College & University Food Services:

“Dietary practices of college students enrolled in a nutrition course: Compliance with dietary recommendations for healthy eating.” June 1999.

g. School Food Service Research Review Consulting editor for several articles from 1984-1988.

9. Articles Highlighting N. Graves Work

Glenn Evans from the News-Journal used quotes from N.Graves for his article: “Recipes link generations of cooks, many kitchens thrive on handed-down, faded clippings.” February 1, 2006. Francine Parker writes for the University of Houston Campus News. UH dietician dissects „healthy‟ fruitcake myth. December 13, 2002, repeated on the internet December 2003.

Samira Zaidi, staff writer for the University of Houston Campus News titled the article: “UH‟s Graves offers tips for a healthy Thanksgiving meal. Vol. 8 (12) page 4. November 20, 2003.

Lynn Ashby writes for the Greater Houston Weekly, he quoted Dr. N. Graves in an article on “Atmospherics in Restaurants.” Vol. 1 (14) October 29, 2003.

The Roundtable for Women in Foodservice, N.S. Graves Vice President of Mentoring and on the National Board. Food & Service News, Volume 1, Issue 2, page 6 July 1999. Schantz-feld, Mali R. (1997). “Airlines respond to growing call for healthy food choices.” Healthy Foods This article highlights N. Graves‟ work with the menus of Continental Airlines.

Continental Airlines Special Meal Program has highlighted N. Graves‟ specification of menus for First Class, Business Class, and Coach on Domestic and International Flights. This information was published in the Houston Business Journal, Week of November 21-27, 1997.

A comparison of airline meals was published in Men‟s Health Magazine. Nancy Graves nutritionally analyzed the menus for this article. Continental Airlines Special Meal Program was compared to American, Northwest, and United Airlines. The article was written by Stephen C. George, titled “Nutrition” and was published in November 1997, pp 90-94.

Roundtable For Women in Foodservice. (1997). Cited as a new board member, Vice President of Mentoring in Texas Business. Dallas, Texas. March. University of Houston Communication Network. (1997). Dietician to revise Continental‟s menu. February 6 - 12. 1, 14.

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Career Skills, Internet Training to Enhance Food Service Career Skills. Workshop by N. Graves and M. Hamilton at the Conrad N. Hilton College of Hotel and Restaurant Management. Houston Chronicle, Dining Guide section 11.1.97. High-Tech computer Software Assists College Students. CBORD UserNews, Spring 1996

Stephenson, Susie (1994). Bacon‟s Researching SAFSR “Turkey or Beef Lasagna?” Restaurants & Institutions. June 1, 1994. 37.

Graves, N. S. (1993). “Busy Students Can Eat Healthy Without Fuss” The Daily Cougar, University of Houston Student Newspaper 59(107) 9. O‟Farrell, Michael (1992). “Ten-Gallon Teamwork” Taste Culinary Institute of America. Fall/Winter. 14-16. Food Management (1991). November. 24. “Good Eats: Restaurant Survey Shows That Diners Prefer Nutritious Food” (1991). Houston Health & Fitness. November. 11. “Power Foods Keep Drivers Fit” (1990). Truckstop World. Fall. 18.

10. Author of Instructional Materials

Graves, N. S. (1984). “Proper Use of a Slicing Machine.” Slide/tape, 22 minute program. Graves, N. S. (1983). “COFFEE: Purchasing and Equipment Maintenance.” Slide/tape, 18 minute program.

B. Grants and Contracts Funded

Norwegian Cruise Line, $43,350.00, Training modules via Ipod casting for cruise line employees in the bakery and buffet. This involved a review of practices in Hawaii and off the East Coast of the U.S. to review the bakery, pastry, and buffet practices, 2006. Texas Department of Agriculture, $408.04, Utilization of Texas Grown Produce in the Development of Menus. 2003.

Computrition Hospitality suite software grant of $98,834.00, March 2002. Safe Handling of Home-Delivered Meals to Older Americans,a USDA Grant of $340,000.00. Investigators: Barbara Almanza, Sharon DeVaney, Richard Ghiselli, Joseph Ismail, April Mason, Douglas Nelson, and Charles Santerre at Purdue University, Nancy Graves at University of Houston, Kay Cooksey at Clemson University, Hailin Qu at Oklahoma State. Awarded September 2001.

Restaurant Development for Belmont Village Community $8,500.00.

The development of a design for a signature restaurant and a training manual for the service staff. This model will then be used for one hundred sites across the United States.

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SYSCO / HFM Management Training Institute, $10,000.00.

(National Society for Healthcare Foodservice Management) The development of the curriculum and certification requirements for a “Certified Healthcare Business Professional” HBP. Three day seminars will be provided to the association twice a year. The first session will be at the Conrad N. Hilton College, fall of 1997. Continental Airlines, principal investigator for the development of special meals for domestic and international flights. The nutritional analysis accompanies menus in twelve categories. The project began in the fall of 1996 and continues today. The budget is $1,965.00.

Harris County Foodservice Facility Analysis for the Harris County Hospital District. $5,500.00. The project took place June - September 1997.

Uncle Ben‟s, principal investigator of consumer taste panels and statistical analysis of data. Total for 1995 and1996 has been $17,420.50.

Continuous Quality Improvement: The Hospitality Industry Hispanic Development Institute (HIHDI) as a Catalyst for Improved Recruitment and Retention -- Serving our Student and Business Communities. Team Member, 1997.

Continuous Quality Improvement of the Conrad N. Hilton College, A Strategic Plan. $5,000.00 funded by the University of Houston, team member, 1995-1996.

Computrition software dealing with the nutritional requirements of School Foodservice, August 1996. Nutritional analysis for Richfield Hotel‟s new restaurant recipes, $1,400.00 grant, January 1996.

Instrumental in the Charter of a Student Chapter of the Society of Foodservice Management where we received $2,500.00 from the Marriott Corporation to assist the development of the chapter in our college. This is intended to expose college students to the opportunities of careers in the business and industry segment. 1995. ITV Faculty Curriculum Development, $1,000.00 for Applied Nutrition for the Hospitality Industry, principle investigator, fall 1995. Instrumental in the donation and use of the software product First Quote, the electronic catalogue for foodservice equipment and supplies, 1995.

Facilitated the award of $276,780.00 for Computer Software from The CBORD Group, Inc. for the Menu Management System, Inventory Management System Order Transmission Module, Catering Management System, Executive Management System-Product Movement Module, Micros 4700 interface to Executive Management System, Professional Diet Analyzer/Spreadsheet System, and the Sysco IMPAC Database. 1994.

Co-coordinator of a $25,000.00 grant to develop the curricula and courses of study for an Associates Degree and Bachelors Degree in Catering and Convention Services for the Foundation of the National Association of Catering Executives (NACE). 1994.

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Evaluation of the Foodservice on Ocean Drilling Vessels, funded by CATERMAR for $9,700.00. 1994.

ARA/Marriott Contract Food Service Management Program, funded by the Council on Hotel, Restaurant and Institution Education for $2,000.00. 1993. Graves, N. S., Gerdes, D. co-investigators. Research funded by Coca-Cola Foods, Inc., a $11,208.00 grant to develop recipes with Minute Maid juice. 1992. Graves, N. S. Research funded by the Indiana Turkey Market Development Council, a $6,250.00 grant to study: “Ground Turkey in School Lunch Programs.” 1988.

Graves, N. S. Research funded by Muscatatuck State Development Center, Indiana, “Layout and Design, and Labor Analysis of the Food Service Department.” 1988.

Graves, N. S. Research funded by the Indiana Turkey Market Development Council, a $2,500.00 grant to study: “Cooked Yield and Cooking Time of Whole and Cut-up Turkey Using a Steamer to Precook the Product.” 1987.

C. Grants and Contracts Submitted, Not Funded

Proposal to Forgehouse Security, Pinciple Investigator, $78,736 to create a template for A HACCP program and identify prompts for employees to perform specific tasks in a timely manner, responding to the prompts on an electronic handheld device. This grant was written in conjuction with Dr. Jay Neal. 2008. Proposal submitted to the United States Department of Agriculture Cooperative State Research, Education, and Extension Service. Sensory Evaluation and Micro-Chem Laboratory: Assessment and Feasibility. 2003.

Proposal submitted to the Houston Assembly of Delphian Chapter Scholarship Foundation Fund. $2,995.00 for a Color LCD panel as part of the “teaching” excellence objective of the Conrad N. Hilton College of Hotel and Restaurant Management faculty. Author of the proposal. 1997 Continuous Quality Improvement Project Proposal: Satisfying Internal Customers - Quality Control in Academic Advising. Principle Investigator, 1996. Proposal to Wayne King on African Yams, storing, shipping, holding, manufacturing, and layout of the processing plant. 1996.

Proposal submitted to Dean Alan T. Stutts based on a SYSCO Faculty Development Grant for a Limited Grant Program on Food Distribution Concepts and Systems, $3,000.00. March 1994. Nutrition Education Program, $9,000.00 submitted to the University of Houston and Texas Commerce Bank Community Outreach. February 1994. Menu Development and the Nutritional Analysis of Rethermalized Food for SYSCO Corporation, Inc., request for $32,228.50. 1993. Guiltless Gourmet, Qualitative assessment of recipes in a commercial environment. November 1993.

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Graves, N. S., principal investigator, “Meeting the Calcium RDA for the Elderly, A Training Program for Cooks in Long Term Care Facilities.” Nutrition Research Project by the National Dairy Promotion and Research Board, a three year grant request for $134,750.00. 1992.

Gerdes, D., Graves, N., DeFranco, A., “Quality Assurance and Quality Improvement in School Food Service Operations,” National Food Service Management Institute, $10,000.00 proposal request. 1992.

Graves, N.S., Irwin, B. (1989). United States Air Force Advanced Club Management Course. A four year proposal for $1,176,585.00.

D. Research Team

Graves, N., Kirk, T., Yates, T., Chambers, B. and professors at the University of Minnesota. Best practices are created for Senior Assisted Living Facilities, Belmont Village. The current project is associated with individuals with dementia. 2003.

III. SERVICE A. College 1. Committees HRM syllabus template committee with C. Boger, K. Simon, R. Purdy, 2009.

Chair, Foodservice faculty committee for the selection of students for the National Restaurant Association, Education Foundation for the Salute to Excellence Carolina Frias and Aaron Belleth 2010 Channing Fawcett and Andrew Musico 2009 Jim Curtis 2008 Nathan Jarvis and Janet Barreda 2007 Isaac Hanvey and Stacy Koser 2006 Ben Schultz and Angela Kovar 2005 Abby Fogerty and Doan Shockley 2004

Chair, RFP for a Coffee Shop at the Conrad N. Hilton College 2006.

Chair, Undergraduate Education committee 2003 - 2004.

Chair, Ad hoc committee on the Conrad N. Hilton College of Hotel and Restaurant Management Faculty Workload 2002.

Co-Chair, Classroom Facilities Committee of the Academic Council 2001 - 2002.

Executive Director, Office Undergraduate Affairs Council Member 1997 - 1999.

Academic Council, member 1997 to present. Executive Council, member 1997 - 1999.

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Undergraduate Studies Committee, Chair. 1992-1997. Undergraduate Studies Food Subcommittee Chair, 1995-1997.

Strategic Planning Committee, member. 1994-1995. Career Counseling and Placement Committee, member. 1993-1994.

Distinguished Chef Committee, Chair Invited Guests: Chef Ray Potter, “Mastering Excellence, Blending Culinary Skills and Nutrition.” Spring, 1994. Chef Georg Meisner, German Cuisine, Fall 1997 Chef Denis Murgue, French Cuisine, Fall 1997

Served on over twenty college faculty and staff search committees since 1993. Developed an instrument to evaluate candidates for our college. Full Professor Search 2000 - 2001 Several positions in 1998, 1999, 2000 Food Service Management, 1997

Lodging Management, 1997 Academic Advisor I for Student Services, 1997 Program Manager of Student Services, 1996 Marketing and Tourism, 1996 Computer Application and Technology, 1993 Conrad N. Hilton Distinguished Chair. 1993 Hospitality Accounting, Controls, and Financial Management, 1993 Hospitality Marketing. 1993 Multi-cultural Management. 1993 Restaurant Management, 1994 Technology and Facility Management, 1994 Graduate Curriculum Committee, Spring 1992, 1996, 1997.

Graduate Conference Committee member, 1995-1996. Scholarship Committee member, 1995-1997.

Hilton Proud, Publication Chairperson, Fall 1992 Curriculum Review Committee, Spring and Fall 1989 HRM Academic Standards Committee member, 1989-1990

2. Activities

Working with the hospitality industry, a $2,000.00 check was written by Marco‟s Franchise Services LLC out of Toledo, Ohio to the Conrad N. Hilton College. Pizza ingredients and different types of ovens were tested in the Foodservice Research Lab, 2006 The IIQEST 1993, 1994, 1995, 1996, 1999, 2000, and 2002 Ethics Essay Contests were organized and structured under the guidance of N. Graves. Robin Marcus,

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undergraduate student, received the first prize and $1,000.00 at the 1994 CHRIE conference in Palm Springs. Mark H. McDermott, graduate student, received first prize and $1,000.00 at the 1993 CHRIE Conference.

3. Students

N.Graves, faculty volunteer leader of our Hilton College student volunteers for the Caesar Salad competition where the Food and Beverage Managers raised over $10,000 from the event and awarded the scholarship to an endowment with 2.5 matching funds to the college in 2010. N.Graves, faculty advisor to Nathan Jarvis Undergraduate Research: Nathan received $1,000.00 in funding from PURS for the research project. N.Graves, faculty advisor to Jim Curtis Undergraduate Research: Jim received $1,000,00 from PURS for the research project. N. Graves was the faculty advisor for “Hot, Hot, Haute,” a student iron chef competition at the Conrad N. Hilton College from 2005 – 2007. Scholarships were awarded through Professionals in the Culinary Arts. N. Graves supports and has been the liason for the Conseiller Culinaire Regional Southwest Region of the Chaine des Rotisseurs Young Chef Competition each March, Justin Yu represented our college in 2006 and received the highest recognition, after wining the 5 state regional award he went to the National competition. This competition is directed by The United States Jeunes Commis Rotisseurs Competition. N.Graves has been the liason for this event for nine years. This organization has provided over $70,000.00 to our college for scholarships over the past 14 years. N.Graves served as the liason between our college and the Texas Restaurant Association Southwest Food Expo at the George R. Brown June 22- 24, 2008. 35 volunteer students practiced their knife carving skills at the Winn Meat company. This company donated $750.00. Texas Restaurant Association Cougar Chapter, Advisor to student organization 2002 – present.

Women in Hospitality, Advisor of the student organization 1999 – 2002.

Society for Foodservice Management, initiated the student organization and was the faculty coach for students participating in the National Student SFM Competition in Dallas, 1995.

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B. University 1. Committees

University of Houston Grievance committee member 2006 – 2009. University of Houston Committee for Students who are Physically Challenged Students Center Advisory Board, 2005 – 2008. Invited by the Provost‟s office to review each department‟s SAC‟s plan and provide feedback to the departments, 2006 University of Houston Promotion and Tenure, college representative to the university committee. 2003.

University of Houston Undergraduate Council 1992-2004, 2007-2008

Council Chair 2002-2004. Policy and Procedures committee member 2007-2008. Degree Programs Committee, chair 2001-2002. Degree Programs Committee, member 1998-2000. Degree Programs Committee, co-chair 1997-1998. Admission, Advising, and Retention, co-chair 1996-1997, 2008 Curriculum Committee, member 1993-1997. Core and Degree Committee 1992-1993. International Education Fee Scholarship Committee, 1999 - 2000. Writing Proficiency Examination, Ad Hoc Committee Chair 1997. University of Houston Child Care Center Advisory Committee 1994-95. University of Houston Library Committee 1991-1997.

Student Publications Committee 1995-1997.

University of Houston Organizations Board, standing committee, 1989-1990. University of Houston Research Initiative Grant Program, 1989 University of Houston Reader/Evaluator for the Undergraduate English Proficiency Examination, Spring 1989, Fall 1994

2. Students

Mentor to several students in the Dean of Students' EXCEL Mentor Program, including a National Merit Honor Student. Currently mentoring two students in the HRM college

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3. Other University Support

N.Graves was invited to review 6 grants for the Faculty Development and Instructional Support Educational Technolgoy and University Outreach. She rated each proposal on the purpose of the grant request, technology use, budget, evaluation process, an overall reating and final comments. March 2009. N.Graves was invited by the Provost‟s Office to review each department‟s SAC‟s Plan and provide feedback to each department. The accreditation process insures htat our university maintains clearly specified educational objectives that are consistent with its mission and appropriate to the degree it offersk and that it is successful in achieving those objectives. 2007.

Identified in the University of Houston, Office of Admissions Speakers Bureau

Directory under Travel and Leisure with contributions in “Dining Out... consumer trends in nutrition and dining” and ”Perfect Kitchens...kitchen design and layout.” 1995 to the present.

C. Professional

N. Graves and her students in Foodservice Production and Operations roast 200 pounds of donated turkeys, then slice and serve the turkey at The Salvation Army‟s Annual Celebrity Program Turkey carving Contest. The event draws over 400 spectators and rases more than $3,000.00 to benefit their Christmas program, 2005 – 2008. Invited through the Office of External communications to be on FOX News morning television program, explaining the difference between Energy Drinks, Sports Drinks, Enhanced Water and how these beverages could affect young children participating in sports. September 23, 2009.

The Office of External communications at the University of Houston lists Dr. Nancy Graves as the expert on Foodservice and Nutrition with the Elderly. 2005 – 2009. N.Graves was quoted in the Houston Chronicle on January 23, 2008. “Diet: Senior living facilities ensure residents have healthy meals”. N.Graves was invited by Peggy Grodinsky at the Houston Chronicle to judge and talk about fruitcake, the experts judged the fruitcake and the article was published November 29, 2007. N.Graves was invited to serve as a judge for the Culinary Institute Alain & Marie LeNotre‟s student graduation ceremonies, November 10, 2006. N.Graves reviewed: Applied Math for Food Service by Sara Labensky, Pearson Prentice Hall Publishing Company in May, 2006 N. Graves provided “Tips for the Holidays” to Lisa K. Merkl, Office of External Communications on November 23, 2005.

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N. Graves reviewed the Book of Yields CD-ROM by Francis Lynch 2005.

Greater Houston Restaurant Association, Board member 2003 – present.

Greater Houston Restaurant Association, Education committee member 2002- present.

In cooperation with Mr. Toupes of NASA and the Swedish Institute, created a foodservice production opportunity for Swedish engineers at the Conrad N. Hilton College of Hotel and Restaurant Management, October 2002.

Judge for the Family, Career and Community Leaders of America Region IV Leadership STAR Competition. A High School Culinary Competition at the Conrad N. Hilton College of Hotel and Restaurant Management January 2002.

Invited by personnel from M.D. Anderson Library on the University of Houston campus to provide the design objectives for a new catering kitchen. January 2002.

Invited by The Dietetics Education Consultants (DEC) to serve and assist in the development, improvement, evaluation, or reorganization of dietetics education programs. 1998 - 2000.

Invited by Continental Airlines to prepare menus for the airline‟s “Special Meal Program.” The new menus will be used for international and domestic flights. The specifications for the menus will be executed by six domestic and eighty international catering companies. Constraints include limitations in space, reheating, budget, manufacturing and processing of food. Projected completion date is September 1997.

Dr. N. Graves maintains the relationship with Continental Airlines and performs the nutritional analysis of the special meals program 1997 - present, on-going.

Invited by Harris County Hospital District to perform an analysis of the foodservice of Ben Taub General Hospital, Lyndon B. Johnson General Hospital, Community Health Programs, and Quentin Mease Community Hospital, 1997.

Invited by the Houston Junior Forum, Inc. to present a six week series on “Food and Your Enjoyment of Food.” Topics included: Food, it is more than a visual experience. Nutrients and Non-nutrients - what is the difference? Ethnic yet healthful meals, Myths about vegetarian diets. April and May 1997. Planned the layout of a new foodservice in an existing property in New Orleans. The concept being “A New Orleans Sports Tavern and Billiard Cafe”. The Fourth Quarter is presently being constructed at 4727 Annunciation in New Orleans. It seats 350, with a projected annual food sales of $400,000.00. Plans were submitted in November 1996. Performed the nutritional analysis for Distribution Specialists, Inc. for nutritional labeling of products. 1996 and 1997. The Kellogg‟s Jump Start program, specifically Karla Witukiewicz from Stap & Company, Inc. in Kalamazoo, Michigan asked Dr. Graves to locate and submit articles dealing with the following topics: Business and Industry-Catering Breakfast-What are customers looking for? Commercial-The Child in You-How to make your restaurant child friendly. Overall-Lowfat Trends Gaining Steam in Foodservice. 1996.

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Houston Independent School district PEER Committee on Food Services, invited to evaluate and recommend improvements for quality changes to their foodservice operation. A final report was presented to Superintendent Paige November of 1996. Westside Tennis Club foodservice redesign project, four schematics were produced through this project. 1996.

Round Table for Women in Foodservice, Board member, President 2000-2001; Vice President of Membership 1999-2000, National Board Member 1998, Mentoring Chair 1997, Meeting Coordinator Chair 1996.

Society for the Advancement of Foodservice Research, Chair of the “Call for Papers”, solicit papers, request professionals to review the papers, contact the authors of acceptance of research to the national conference, 1996, 1997, invited to serve for the 1998 conference. Society for Foodservice Management, faculty coach for students participating in the student SFM competition in Dallas, 1995.

Awarded a $ 9,700.00 contract to evaluate the foodservice on an Ocean Drilling Vessel for CATERMAR, June 1994.

1994-1995 User Advisory Council member, CBORD, Inc., representing a national group of Computer Applications of Foodservice Management Educators (CAFE). Attended council meetings in Ithaca, New York in August 1994 and January 1995.

In association with Randall‟s, Inc., students from N. Graves Applied Nutrition for the Hospitality Industry class promoted nutrition and understanding labels in four Houston stores. November 1994.

Attended seminars, demonstrations and exhibits at the 6th Annual Specialty Coffee Association of America Conference and Exhibition April 16 - 19, 1994. Houston, Texas. Invited to be a member of the team from business and industry to evaluate the food service facilities and other cooperative education programs at Sterling High School for the Houston Independent School District. 1994. Invited by the Executive Director of the University of Houston Residential Life and Housing to talk to students, faculty and staff about proper eating habits at the Food Fair Extravaganza. 1994. Special training on COMPUTRITION computer software, Chatsworth, California, May 9 - 13, 1994. Special training on CBORD computer software, Ithaca, New York, August 13 and 14, 1994.

In association with the Houston Area Dietetic Association, Kroger, Randall's and Fiesta Grocery stores, 22 students from N. Graves' class conveyed nutrition education directly to consumers. The project was connected with National Nutrition Month and the Houston Health Objectives 2000. The visibility had a positive impact on the community and the Conrad N. Hilton College, March 1994.

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American Heart Association, Houston Division Board, purpose: to implement and update a restaurant guide called: Heart Healthy Houston - Dining Out Guide, 1993-1994.

Invited by KYOK radio (1590 AM), to discuss “Foods of the World,” 4:00 - 6:00 PM November 1993. Participated as a Registered Dietitian in the Chef's Challenge at the Art Institute to promote healthy menus, and perform a nutritional analysis of the menus. Greater Houston television and newspapers covered the story. Sponsored by the American Heart Association, September 29, 1993. Computer Applications in Foodservice Education Society (CAFE) CBORD User Advisory Council, alternate Educator representative, 1993-1994.

Invited member to the American Heart Association (AHA) Community Nutrition Committee to reformat the 1994 “Heart Healthy Houston: A Guide to Dining Out.”

Provided material for a class on Table Etiquette for Junior High Honor students and Donna Sevenich of LaMarque Independent School District, Texas, Assistant Food Service Director, March 1991. The students were featured in their local newspaper the same month for this class.

Graves, N. S., “Sanitation and Safety” seminar for Unocal 76, Restaurant Management Workshops. A 90 minute presentation repeated twelve times over two years. 1990-1992. As the National President of Computer Application in Food Service Education, a national meeting was planned at held at the Conrad N. College of Hotel and Restaurant Management, June 1990.

D. Honors

Roundtable for Women in Foodservice Pacesetter Award for Leadership and Excellence in Education, National Award presented in Chicago, Illinois on May 18, 1998.

Invited and highlighted in the Fourth edition of Who‟s Who Among America‟s Teachers 1996

A Certificate of Appreciation was awarded to N. Graves for her presentation at the Hospitality Educators Association of Texas annual conference, November 15, 1996. University of Houston Dean of Students EXCEL Outstanding Mentor, 1995-1996.

Nominated to Sterling Who‟s Who. 1995. CHRIE Faculty Internship. $2,000.00. 1994. Heinz Graduate Degree Fellowship Administered by the Educational Foundation of the National Restaurant Association, $1,000.00. 1994.

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Professor Appreciation Recognition from the students at the Baptist Student Union on the University of Houston campus. March 3, 1993. Recipient of the Delphian Foundation Scholarship, $750.00. 1989.

E. Other

Submission of a series of short reports designed for an owner or manager to utilize when setting up or evaluating a specific operation, department or function.

1. Graves, N. S. (1994). Food Service Equipment Selection Factors 2. Graves, N. S. (1994). Food Service Facility Planning: A Checklist 3. Graves, N. S. (1994). Food Service Equipment Check List by Work Center

F. Invited Presentations

Graves, N.S. was invited to give two presentations to the scientists at Shell Oil Company on “Nutrition” on November 11, 2009.

Graves, N.S. “What Can Your Antioxidant Vitamins Do For You.” 18 presentations across the United States in Senior Living Facilities in 2008. Graves, N.S. “Diabetic diets for seniors, selecting food from a restaurant menu, making it count with the New Food Pyramid.” 10 presentations in 2007.

Graves, N.S. “Importance of Nutrition in Your College Education.” Mission College, California, August 31, 2006. Graves, N.S. “Nutrition for seniors, selecting food from a restaurant menu, making it count with the New Food Pyramid.” 9 presentations in 2006. Graves, N.S. “Safe Handling of Home-Delivered Meals to Older Americans”. MOWAA conference This conference was for a five state region for the Meals on Wheels Association of America. April 7, 2005.

Graves, N.S. (2005). “The Diabetic Diet, Making the Right Decision at Restaurants.” 13 presentations in Louisville, Kentucky; Nashville, Tennessee; Atlanta, Georgia; Glenview, Illinois; Memphis, Tennessee; Oak Park, Illinois; Encino, California; Burbank, California; Sabre Springs, California; Rancho Palo Verde, California; West University, Houston, Texas. Graves, N.S. “Food Temperatures, Do Computer Chip Actual Temperatures Match Foodservice Operator‟s Understanding of Proper Temperatures? Texas Environmental Health Association. February 11, 2004. Graves, N.S. “Studies of Time & Temperature in Food Safety.” Texas Environmental Health Association 49th Annual Education Conference, Marriott Austin North, Round Rock, Texas. April 22, 2004. Graves, N.S. “Nutrition for Seniors in Restaurant Environments.” Presented in San Diego, Chicago, Hollywood, Burbank, San Jose, Sunnyvale, Houston, Nashville, and Louisville during 2003.

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Graves, N.S. “Marrying the Front and Back of the House”. First Annual meeting, managed by Foodservice Solutions and hosted by Foodservice Directors, vnu business publications usa, New York, New York. The session took place in the Woodlands, Texas. March 10, 2003. Graves, N.S. "Sanitation Certification Course" for foodservice managers in July 2001. Graves, N.S. "Hand Sanitizing" interview by KHOU-TV, Channel 11 March 2001. Military Club Managers, “Nutrition and Healthy Living”, “Sanitation and Hazard Analysis Critical Control Points”, “Nutrition and Your Eating Habits, a computer simulation”; “Food Service Segmentation and Trends”. June 1999. Restaurant Managers from Africa, “Sanitation in Food Service”, “Food Service Segmentation and Trends”, “Human Engineering – Kitchen Design”. May 1999. Restaurant Managers from China, “Sanitation in Food Service”, “Food Service Segmentation and Trends”, “Human Engineering – Kitchen Design”. May 1999. University of Houston Faculty Panel Presenter, "Academic discipline, teaching style, Professor's expectations of freshman and transer students". Summer of 1998 and 1999. Graves, N.S. "Basics of Foodservice Safety/Security", Risk and Security Management class at the Conrad N. Hilton College of Hotel and Restaurant Management. November 15, 1999. Graves, N.S. was interviewed on "Weeknight Edition" on KUHT-TV, Channel 8, about food for senior citizens. 1998. Graves, N.S. was invited as a guest for a 30 minute interview on the IMAGES Radio Show. KKRW-Radio 93.7 FM. Dr. Bob Musburger was the host. November 20, 1998. Graves, N. S. (1997). “Food Trends ‟97: A Food Initiative.” Australian Foodservice Executives. Graves, N. S. (1997). “Analysis of Four Harris County Foodservice Facilities.” Hospital Administrators and Foodservice Directors.

KKRW guest on IMAGES (93.7 FM). A 30 minute talk show radio interview hosted by

Dr. Robert Musburger, aired on March 16,1997.

KUHT-TV interview on December 23, 1996 concerning Holiday Food; How can consumers prevent putting on pounds during the holidays.

KTRH radio interview on August 19, 1996 Hamilton, M., Graves, N. S., (1996). “Using the Internet as a Food Service Resource and Marketing Tool” Round Table for Women in Foodservice, Houston Chapter, November 1996.

Graves, N.S. (1995 repeated 1996 and 1997). “Nutrition and Healthy Living.” U.S. Army Club Managers, Houston, Texas.

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Graves, N.S. (1995 repeated 1996 and 1997). “Eating Trends - What Are They Eating?” U.S. Army Club Managers, Houston, Texas.

Graves, N.S. (1995 repeated 1996 and 1997). “Nutrition and Your Eating Habits.” U.S. Army Club Managers, Houston, Texas.

Graves, N.S. (1995 repeated 1996 and 1997). “Humanizing the Kitchen.” U.S. Army Club Managers, Houston, Texas.

American School Foodservice Association 50th Annual National Conference, leader and moderator for a session titled: The Pro‟s and Con‟s of Contract Management. Houston, Texas July 1996.

Consumer Trends in Restaurants, Food and Beverage Directors, Double Tree Houston, Texas January 1996. Graves, N. S., Hamilton, M. (1996). “Using the Internet for Nutrition Research” Houston Area Dietetic Association, March 26, 1996. Interviewed by Emily Akin of Channel 2 Television on a Consumer Topic of Food Dehydrators. It aired on Sunday, July 20, 1996 at 7:00 pm, during the Olympic TV coverage. Interviewed by THE BUZZ, and aired on television at the Round Table for Women in Foodservice meeting at the Rainbow Lodge on the topic of the newest trend at restaurants, cigars. Aired July 30, 1996. Convocation Ceremonies Benediction, Spring and Fall 1996. Moderator at the Graduate Conference, Conrad N. Hilton College of Hotel and Restaurant Management, January 1996. Interviewed by Helen Sanders KNUZ Radio 440 AM on Holiday Food, December 11, 1995.

Graves, N. S., DeFranco, A. L. “Adjunct Faculty Orientation: A Win-Win Strategy.” Paper presentation at the Association For Institutional Research (AIR) Thirty-Fifth Annual Air Forum, May 27-31, 1995. Boston, Mass.

Graves, N. S., DeFranco, A. L. “Academicians and Industry Professionals: A Team Approach to Curriculum Review and Development.” Paper presented at the 1995 Annual CHRIE Conference. Graves, N.S. “Nutrition: At Home and Away From Home.” United States Marine Corp Recruiters. October 7, 1994. University of Houston.

Graves, N. S. “Personal Nutrition.” The Upward Bound Culinary Art Workshop. University of Houston. June 1994.

Graves, N. S. “Impact of Technology on Food and Beverage Operations.” Sandal‟s Engineering Manager Trainees, University of Houston, July 13, 1994.

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Graves, N. S., DeFranco, A. L. “A Hospitality Welcome for Adjunct Faculty.” CHRIE Annual Conference, Palm Springs, July 1994. Graves, N. S., DeFranco, A. L. “Importance of Internships, Practicums and Work Experiences.” CHRIE Annual Conference, Palm Springs, July 1994. Graves, N. S. Invited moderator for Forum of Educators of Institutions Granting Baccalaureate and Graduate Degrees, lead and report on Curriculum Issues. CHRIE Annual Conference, Palm Springs, July 1994. Graves, N. S., Faculty Internship recognition. CHRIE Annual Conference, Palm Springs, July 1994. Graves, N. S., “Preference for turkey versus beef lasagna by fifth, eighth, and high school students.” Society For The Advancement of Food Service Research Annual Meeting, Vienna, Virginia, April 8, 1994.

The United States Air Force Club Managers Conference, Conrad N. Hilton College “Nutrition and Cuisine,” April 19, 1994.

The Richfield Continuing Education Session for Foodservice Managers and Chefs, “Incorporating Nutrition into Culinary Experiences” 8 hours, Conrad N. Hilton College of Hotel and Restaurant Management, June 26, 1994. Graves, N. S., “The Hospitality Management Recruiter's Cognitive Style and The Number of Jobs Offered To Hospitality Management Graduating Seniors of Different Cognitive Styles.” 1993 National Council on Hotel, Restaurant, and Institution Education (CHRIE) National Conference, Chicago, Illinois. Peer reviewed proposal accepted for presentation.

Graves, N. S., and a CIA Chef, “Nutritional Cuisine,” a forty hour professional development seminar. Presented at the Conrad N. Hilton College of Hotel and Restaurant Management in conjunction with The Culinary Institute of America Continuing Education. Program planned for June 1993.

Graves, N. S., “Sanitation and Nutrition,” a three hour presentation to students from Mexico. A Mexican Hospitality Experience. April 16, 1993.

Graves, N. S., Hamilton, M. “EarthWinds Hilton - A New Approach to Food Service at 35,000 Feet.” 1992 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Orlando, Florida. August 1992.

Graves, N. S., St. John-Grubb, D. A., “Nutritional Cuisine,” a forty hour professional development seminar. Presented at the Conrad N. Hilton College of Hotel and Restaurant Management in conjunction with The Culinary Institute of America Continuing Education. May 18-22, 1992.

Potter, R., Graves, N. S. “Mastering Excellence - Blending Culinary Skills With Nutrition.” American Dietetic Association National Conference, Dallas, Texas. October 31, 1991. A two hour presentation repeated three times to an audience of over 500 dietitians.

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Graves, N. S., DeFranco, A. “Benefits For Working Parents of the 1990's: Are We Serious About Employee Retention?” 1991 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Houston, Texas.

Graves, N. S., “Nutritional Issues and Attitudes in Tableservice Restaurants.” 1991 National Council on Hotel, Restaurant, and Institution Education (CHRIE) Conference, Houston, Texas.

A PRESS RELEASE on Nutrition, Issues and Attitudes in Tableservice Restaurants was reprinted in different formats in the following publications:

Food Management, November, 1991 p.24. Houston Health & Fitness Magazine, November, 1991 p.52. Webster, Texas Newspaper, THE CITIZEN, October 2, 1991. NATION'S RESTAURANT NEWS, March 23, 1992, p.26.

Graves, N. S. “New Opportunities in Hotels and Restaurants.” Nutrition Update 1990 for the Southwest Texas Dietetic Association, Houston, Texas, 1990. Graves, N. S. “Highlighting Menus to Attract Nutrition Conscious Groups.” International Caterers; Chicago, Illinois, 1987.

Graves, N. S. “Patient/Client Nutrition - Gathering Data, Applying Data.” A six-hour presentation at the National Convention for Dietary Managers Association; Pittsburgh, Pennsylvania, 1987.

Graves, N. S. “A Systems Approach for Healthcare and Institutions.” A six-hour presentation. Kankakee Community College in Illinois, 1987.

Graves, N. S. “Patient/Client Nutrition - Gathering Data, Applying Data.” Ohio Dietary Managers Association; Cleveland, Ohio, 1986.

Graves, N. S. “How to Build Standardized Recipes.” Indiana School Foodservice Workshop: Purdue University, 1986.

Graves, N. S. “Building Menus to Meet Meal Requirements.” Indiana School Foodservice Workshop; Purdue University, 1986.

Graves, N. S. “Dietary Manager As Internal Consultant.” Teleconference Network, 1986.

Graves, N. S. “Patient/Client Nutrition - Gathering Data, Applying Data.” New York Dietary Managers Association; White Plains, New York, 1985.

Graves, N. S. “Designing Your Kitchen for Greater Productivity.” Food Service Directors of the Illinois Homes for the Aged, Chicago, Illinois, 1985.

Graves, N. S. “Preparing a Box Lunch Using Good Nutritional Principles.” National Secretaries Week, Purdue University, 1985. Graves, N. S. “Sanitary and Safety Cautions in a Food Service Facility - A Look at the Layout and Equipment in a Commercial Kitchen.” This seminar was presented three times in the following locations: Kawai, Hilo, and Maui, Hawaii in December 1984.

Graves, N. S. “Strategies for Dealing with Pureed Diets.” Gerontological Symposium at Sangamon State University, Springfield, Illinois, 1984.

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Graves, N. S. “Strategies for Dealing with Pureed Diets.” Gerontological Symposium" St. Charles, Illinois, 1984.

Graves, N. S. “Recent Research in Modified Diets and Food Service.” Gerontological Symposium at Sangamon State University, Springfield, Illinois, 1984.

Graves, N. S. “Recent Research in Modified Diets and Food Service.” Gerontological Symposium, St. Charles, Illinois, 1984.

Graves, N. S. “Nutrition in Colleges and Universities.” National Association of College and University Food Services Region IV Conference; Bloomington, Indiana 1982. Graves, N. S. “Garnishing, By-The-Ounce Bars.” Restaurant, Hotel and Institutional Management Institute Extension Service, Purdue University, 1982.

Correspondence Course Development

Graves, N. S. coordinated the development of a new Correspondence course on: NUTRITION at the Restaurant, Hotel, and Institution Management Institute at Purdue University in 1987.

Teleconference Education

Graves, N. S. directed a five part teleconference program featuring: “Nutrition and Aging--the Science and Art” in 1986. The program was broadcast to an international audience of twenty-five hospitals. The project was coordinated with Med Source Teleconference Network.

Development of Certification Examination Graves, N. S. developed a bank of test questions for a Certification Examination Professional Study Guide for The Dietary Managers in 1987.

National Recipe Contests

Graves, N. S. developed the criteria for judging national recipe contests and also coordinated the selection process of winning recipes for five national food manufacturing companies. Recipients were rewarded with over $30,000.00 in prizes. The results of the contest were printed in major food publications in 1985 and 1986.

a. Tastybird Foods, Inc. 1985 Chicken Recipe Contest b. The North Atlantic Seafood Association - Seafood Recipe Contest c. Calavo Growers of California, Calavo Avocado Accent Recipe Challenge d. Nabisco Brands, Inc. Creatively Yours Contest e. Real Wisconsin Cheese f. The National 1986 Chicken Recipe Contest g. Real Wisconsin Cheese Ethnic Recipe Contest

Coordination of External Educational Programs at Purdue University

Graves, N. S. directed external education programs from the campus. Responsibilities included: writing contractual agreements, selecting and hiring seminar leaders,

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developing public relations materials, establishing and maintaining relations with professional organizations which granted professional education recognition, creating and providing an award system, and establishing evaluation systems for host groups. The following shows a summary of programs extended to the public.

Year Number of Educational Seminars Total Attendance 1986-87 34 4,060 1984-85 28 9,500 1983 10 1,950

Graves, N. S. served in the West Lafayette, Indiana community as a Consultant Dietitian for a five year period, 1983-1988. She dedicated time to present over forty-five seminars to the management staff of local residential care/nursing homes. The range of topics included: Personnel; Menu Planning; Cost Control; Layout and Design Considerations in Regard to Remodeling Projects; Nutritional Concerns of the Elderly; Nutritional Assessments; Modified Diets; and Safety and Sanitation.