Angelo Mojica chosen as FoodService Director's FSD of the Year

Director of Food & Nutrition Services at UNC Hospitals is second consecutive FSD of the Year from healthcare.

March 5—Angelo Mojica, director of food & nutrition services at UNC Hospitals in Chapel Hill, N.C., was named FoodService Director's 2012 FSD of the Year during the awards banquet at MenuDirections 2013 in Tampa, Fla. He was selected from the 12 FSDs of the Month from last year, by the magazine's editors, the FSD Advisory Board and 2011's FSDs of the Month.

"I have the best team," Mojica said as he accepted his award. "The staff believed in the idea of Restaurant Delivery even though nobody knew if it was going to work. We were working [crazy hours], and about the fourth day I sat them all down and told them we couldn't keep going [like that]. But they said, 'No, we need to. We're not ready to decrease shifts yet.' That's the kind of team I have."

Mojica has been the foodservice director at UNC Hospitals for the past seven years. During that time he has improved patient satisfaction dramatically, developed 13 self-branded retail concepts for his employee and visitor foodservice and melded the retail component into a room service program called Restaurant Delivery.

“Angelo has just one speed and he is always turned on,” says Shawn Dolan, UNC's executive chef. “He is a great driver for our department, always talking us up to our administrators. He encourages us to grow as a team and to stretch our abilities.”

The FSD of the Year award caps off an exciting couple of weeks for Mojica—he learned Feb. 22 that he had received the 2013 IFMA Silver Plate Award for healthcare.

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