Session Scheduler

View, browse and sort the 2018 Catersource sessions by track and session. With the CS2018 session scheduler, you can build your education schedule in advance from your laptop, desk top or the mobile app. Access your schedule during the show via export or with the Catersource conference mobile app. You may download the CS2018 mobile app now from your iTunes App Store if you have an iPhone or Google Play App Store if you have an Android smart phone.

If you have any difficulties contact Catersource Customer Service at 218-740-6881 / 800-932-3632 Monday-Friday, 8am-6pm CST or you may email customer service at registration@catersource.com

PLEASE NOTE: Using this schedule builder is for your convenience and doesn't register you or guarantee you a seat in the sessions. You must purchase a conference and/or tradeshow pass or tickets for optional events in order to gain access. A friendly reminder that seating is first come, first served and it is possible that some classes or events may be sold out or filled. Don't miss out, be on time to sessions and purchase your tickets early to fully enjoy the Catersource experience.

Self Op Catering and Universities: Navigating a Big 10 Campus Setting

Bryan Gutridge (Associate Director of Catering and Beverage, Purdue University)

Location: Turin

Date: Monday, February 19

Time: 8:00am - 9:00am

Track: Colleges & Universities, Business & Operations

Company Role: Catering Professionals: Operations, Sales, Marketing and Staff, Owners & Executives

Vault Recording: TBD

Audience Level: All

What does a self op at a Big 10 university look like? Catering versus events versus culinary versus dining? What does it all mean? How do you flourish inside the bureaucracy?
Bryan will provide a brief history of Catering operations at Purdue and the permutations in recent years, as well as explore the relationships between the multitude of different departments with which he partners (Events, Culinary, Conferences, etc.).
Bryan will discuss Purdue's menu, the process of creating new menus, the services it offers and how they balance those responsibilities, especially serving alcohol on a dry campus.
What is the customer focus? When it comes to academics and campus what is a VIP versus a VIP-Trustees versus Deans versus student groups - where do you put your focus?
Finally, Bryan will provide an overview of Purdue's student staffing model - what that means for operations and when and how to bring in outside help.
He will review full time staff within a university mindset - how to hire in a competitive market with campus dictated wages? Once the benefits dry up how do you market service jobs?