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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources