AHF to honor foodservice leaders next month

Joyce Hagen-Flint, Tom Thaman and Martha Rardin among those to be feted.

OAKBROOK TERRACE, Ill.—The Association for Healthcare Foodservice (AHF) has announced the honorees for several of the awards to be presented next month at AHF’s annual conference in Orlando, Fla.

Joyce Hagen-Flint, division director of Food and Nutrition Services for HCA West Florida Division in Largo, will receive the Exemplary Leadership Award. This award, given in memory of Don Marsh, recognizes a member who best reflects operational excellence and/or contributions to local or regional chapters or networking meetings.

Two Indianapolis, Ind. Hospitals members will receive the Partnership in Leadership Award, which honors member facilities that work together to demonstrate a strong commitment to self-operation. They are Martha Rardin, director of nutrition and dietetics at Hendricks Regional Health, and Tom Thaman, director of food and nutrition at Eskanazi Health.

Crystal McVey, clinical nutrition manager at Huntsville Hospital in Alabama, and Lisa Poggas, nutrition services director, and Daniel Skay, nutrition manager and executive chef, at Castle Rock Adventist Hospitals, will be honored with the Spotlight Award. This recognition goes to operators who have enhanced their programs through technology, program development, implementation, innovation and/or creative use of financial management.

Nicholas Mercogliano, sous chef at Robert Wood Johnson University Hospital, will receive the Future Horizon Award. This is presented to a member with fewer than five years’ experience in healthcare foodservice who have demonstrated a desire for growth through their contributions to their hospitals or communities.

The winners of three other awards—Lifetime Achievement, Making A Difference and the Presidential Special Service—will be announced during the Gala Banquet June 5.

More From FoodService Director

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources