Faulkner promoted and interim director named at VT

May 3—Several staffing changes for Dining Services at Virginia Tech University in Blacksburg, Va., have been announced. Ted Faulkner has accepted the position of senior associate director of Dining Services. Faulkner was associate director of Dining Services. Donna Cassell Ratcliffe, director of Career Services, has been appointed interim director of Dining Services while a nationwide search looks for a new director of Dining Services to replace Richard Johnson, who left Virginia Tech for Duke University in January.

Virginia Tech’s dining program has experienced substantial growth during the past decade, currently serving more than 6.2 million meals a year. The growth will continue with the current expansion of West End Market and the opening of Turner Place dining center in the new academic and student services building this fall. To accommodate this expansion, Dining Services transitioned into its own departmental unit in February 2011.

“We have an extraordinarily successful dining program that has been praised for its quality and service,” said Frank Shushok, associate vice president for student affairs. “With student meal plans exceeding 18,000, new facilities and programs on the horizon, and a staff of more than 1,400, the time is right for Dining Services to become its own departmental unit.”

During the transition period, Faulkner will lead many of the daily operations of Dining Services. He has served as associate director since 1998 and brings 35 years of experience in foodservice. Faulkner was involved in the redesign of four dining centers, the development of the new Turner Place dining center and initiatives to improve sustainability efforts.

Cassell Ratcliffe will serve as interim director for eight to 12 months until a search committee appoints a permanent director for the program, according to a university press release. She has served in various roles in Virginia Tech’s Career Services office for 27 years, most recently as director of Career Services, where she has been since 2003.

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources