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

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources