Magazine: 2014 Fall College Services

Presidential Perspective: Leadership and learning

Jean Kwaterski, CASP | October 17, 2014
It is hard to believe that this is my last Presidential Perspective article; this past year has flown by! As I write this on July 7, there are only 89 days until the NACAS Annual Conference in Montréal. I hope you are able to join us! Read more

University dining as a “third place” experience, the next big thing

Susan Wilkie and Marion Edwards | October 17, 2014
University dining services everywhere are facing a challenge. Students are reassessing the value proposition of their institutions. To create an environment that fosters and promotes that value proposition requires campus venues that deliver on the feeling of community. Read more

Students not ready to part with print

Melanie Sparks and Vicki Morris Benion, CASP | October 17, 2014
Paper textbooks still provide a more functional study experience 
than digital. Read more

Farm to campus

Bill Redwine | October 17, 2014
The evolution of Morehead State University’s campus farm program. Read more

Is it time for a wellness check of your auxiliaries?

Jennifer Reed and Mike Robinson, MS, CPA | October 17, 2014
Whether it is for ourselves, a family member, or a pet, we know that it’s time for a visit to the doctor when we see certain symptoms. The sign may be a fever, a runny nose, or depression. Similarly, some of our auxiliaries may be exhibiting symptoms that signal it’s time for an exam. Read more

Creating a customer-centric culture

Anna Hintz | October 17, 2014
At Brockport Auxiliary Service Corporation (BASC) at The College at Brockport, customer service is critically important to what we do. It aligns to our mission of supporting the strategic initiatives of the college, which are all about student success, and our vision of providing a positive experience each and every time we interact with the campus community. Read more

Leaving a footprint

Melissa Moore | October 17, 2014
Regardless of what category our legacies are determined to be, we should plan for them, when possible, and make the most of them. Read more

Sustainable campus food: 
For people, planet, and profit

Rachel Dutton | October 17, 2014
One campus’s discovery that the foodservice industry can serve as a catalyst for regenerative food systems — all while improving the triple bottom line. Read more

Executive Summary: My story, your story

Ron Campbell, CASP | October 17, 2014
The past two years as NACAS CEO have been very reflective of my life story. I have always valued the contributions of people who have been positive factors in my professional and personal life. Working with people has always been important to me, and I believe that I have made a positive difference in the lives of others. Read more