AHF honors Beth Yesford with Lifetime Achievement Award

The Association for Healthcare Foodservice has presented Beth Yesford, senior director of support services & facility management at Providence Hospital, with its 2015 AHF Lifetime Achievement Award.

The award is the association’s highest honor, recognizing operator members who best exemplify the leadership and spirit of Angelo Gagliano and Jacques Bloch, the founders of AHF’s legacy organizations.

Yesford has 37 years of experience in the healthcare foodservice industry, with 25 of them at Providence Hospital where she has also held various roles including director, food & nutrition, senior director, food & nutrition & laundry and assistant administrator in charge of support services at Carroll Manor.

“Beth has a great ability to lead by example,” said Jermaine Fox, employment specialist at Providence Hospital. “The first thing I noticed working with her is that she will never ask anybody to do something that she’s not willing to do herself.”

The award was presented at the AHF’s annual conference in Salt Lake City.

More From FoodService Director

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

Managing Your Business
performance review anxiety

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012. There, 64% of surveyed workers and 62% of supervisors consider yearly evaluations outdated.

“My philosophy is if I have to wait a year to tell you where you stand, it’s a little too late,” says Al Ferrone, senior director of dining services at the University of California at Los Angeles. Ferrone and other operators are reforming the meetings to add real...

FSD Resources