Kimberle Badinelli elected National Association of College and University Food Services mid-Atlantic region president
Kimberle Badinelli, associate director of student programs for public relations and information technology at Virginia Tech, has been elected president of The National Association of College and University Food Services mid-Atlantic region.
Badinelli has held the association’s mid-Atlantic region board positions for the past six years, serving as scholarship chair, secretary, treasurer, and most recently as vice president. She also serves The National Association of College and University Food Services on the national level as a member of the benchmarking committee and the 2008 national committee. She has been involved with the organization as a member for more than 15 years.
“Being involved in a professional association is an important part of being professional,” says Badinelli. “It adds a global dimension to the work one does and provides a networking experience second to none. It's like having all your colleagues participate in many of the decisions one makes.”
The duties of the association’s mid-Atlantic region president include, directing the activities of the regional officers and committee chairs, monitoring the income and expenses of the regional treasury, and ensuring compliance with the association’s bylaws. In addition, the president serves to monitor the association’s policy and procedure manual, the organization and execution of the regional conference and any sub-regional conferences.
Badinelli’s position function will also include, work toward ensuring that the association’s conference provides worthwhile educational opportunities for the members, maintenance of written operating guidelines that will provide consistent operation of the region, work toward increasing membership in the association, and maintaining effective communication between the region’s members, its officers, and the national association.
The National Association of College and University Food Services strives to promote the highest quality of food service on school, college, and university campuses by providing members with educational and training opportunities, technical assistance, scholarships, industry information, and research.
Written by Melanie Harris.