Body of Knowledge - 5

INTRODUCTION
INTrODuCTION
For over 60 years, collegiate dining professionals have engaged with NACUFS to elevate the profession. Our
mission, " to support and promote excellence in collegiate dining " is clear and is realized today in the strong and
collaborative bonds our members create and maintain through NACUFS programs and projects. These bonds
support individuals' professional growth, as well as high levels of guest service, operational profitability, and
culinary innovation in pursuit of their institution's academic mission and strategic priorities.
These bonds also informed and actualized the NACUFS Collegiate Dining Body of Knowledge™.
This foundational document is a product of an inclusive, highly collaborative, and multifaceted process that
involved NACUFS members every step of the way.
What is a body of knowledge?
A body of knowledge is defined as a
collection of what an individual must
know and be able to do to successfully
accomplish work in a specific field or role.
The NACUFS Collegiate Dining Body of
Knowledge™ recognizes the diversity of
work dining professionals perform and
introduces a learning framework with clearly
identified core competencies they need to
manage and lead their organizations.
Why is a body of knowledge
important to our profession?
The NACUFS Collegiate Dining Body of
Knowledge™ will fundamentally advance the
profession, individual/team development,
and NACUFS in the following ways:
For the first time, the
value of collegiate
dining is clearly and
comprehensively
articulated in a professional
publication that establishes
the unique nature of the
field and how collegiate
dining professionals are
integrated into the fabric of
higher education.
POSITION AND ELEVATE
COLLEGIATE DINING
MANAGEMENT AS A PROFESSION
For the first time, the value of collegiate dining - on campus and across the food service industry - is
clearly and comprehensively articulated in a professional publication that establishes the unique nature of
the field and how collegiate dining professionals are integrated into the fabric of higher education. This tool
will enable dining professionals to demonstrate how dining services can transform and improve the campus
experience for current and prospective students, as well as how the profession differentiates itself within
the broader food industry. It will open doors for future conversations both on campus and off campus to
build the profession.
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NACUFS Collegiate Dining Body of Knowledge™
5
Body of Knowledge

Table of Contents for the Digital Edition of Body of Knowledge
