AHF to honor 4 directors of nutrition at annual conference

The Association for Healthcare Foodservice today announced it will honor Becky Amt, director of nutrition services at IU Health Bloomington Hospital; Angela O’Neill, director of nutrition services at Hunterdon Healthcare; Jeanine Drake, director of nutrition services at Flagstaff Medical Center; and Veronica McLymont, director of food and nutrition services at Memorial Sloan Kettering, on June 9 at the AHF’s 2016 annual conference in Dallas.

Amt, along with peer Evelyn Sexton, foodservice manager at the Indiana-based hospital, are the recipients of the Spotlight Award, which recognizes operators who have enhanced their programs through technology, program development, implementation, innovation and/or creative use of financial management.

The Partnership in Leadership Award goes to O’Neill, which honors member facilities that work together to demonstrate a strong commitment to self-operation.

Arizona-based Flagstaff Medical Center’s Drake will be honored with the Benchmarking Award of Excellence, an award that recognizes a facility that improved their operations by utilizing data.

McLymont will receive the Exemplary Leadership Award, given to the AHF member who best reflects the commitment to operational excellence brought to healthcare foodservice by the late Don Marsh, a past AHF board member with a long career in the industry.

The Future Horizons Award will be presented to Mary Ruzzi, director of patient foodservices at Geisinger Health System in Pennsylvania—as well as David Edwards, manager of patient services at Elmhurst Memorial Healthcare in Elmhurst, Ill.—given to an AHF member who’s practiced in the healthcare foodservice industry for less than five years, is new to management and demonstrates a desire for future growth through contributions to their hospitals or community.
 
The winners of three other awards—Lifetime Achievement, Making A Difference and the Presidential Special Service—will be announced June 9 during the Gala Banquet.

More From FoodService Director

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

FSD Resources