Nona Golledge named 2010 FSD of the Year

Nona Golledge, KU Dining, FSD of the YearMarch 3—Nona Golledge, director of KU Dining Services, is the FSD of the Year for 2010. Golledge was honored for her achievement at FoodService Director’s 9th annual MenuDirections conference, held Feb. 27-March 1 in New Orleans.

Golledge was profiled as FoodService Director of the Month in the January 2010 issue of FoodService Director. The FSD of the Year is voted on by the 12 FSDs of the Month from 2009, the magazine’s editorial staff and advisory board.

“Being selected as FoodService Director of the Year is a quite an honor not only on a personal level but also for KU Dining Services,” Golledge said. “It is difficult to express in words the sense of pride I feel for the KU Dining team. Their commitment to excellence and dedication to the strategic plan are unparalleled. This prestigious recognition puts an exclamation point behind the team’s exceptional service to the campus community.

FSDs of the Month, MenuDirections, 2010I'd like to congratulate the 11 FoodService Directors of the Month; all are outstanding professionals and should be proud of their accomplishments. It is obvious each strives for excellence in their operation and has a passion for being innovators in the industry. My hat is off to each of them. Being selected as the FoodService Director of the Year from among this esteemed group of colleagues is indeed an honor. I'm extremely grateful for the recognition.”

Golledge was recognized for several major accomplishments, including managing the merger of retail and residential dining into one department and spearheading the department’s sustainability initiatives, which were recognized by KU’s Center for Sustainability with a Campus Leader award. Golledge also was recognized for fostering employee recognition through the Showtime program and maintaining department initiatives, such as a new local and organic concept, while still finding ways to save money.

Janet Paul Rice, current NACUFS president, said of Golledge: “I admire Nona’s levelheadedness and logical nature. When dealing with complicated issues, Nona carefully considers the salient factors and reaches sound decisions. I greatly admire her calmness and composure. Moreover, she has a fabulous sense of humor. It doesn’t get much better than capable and funny, and Nona is both.”

More From FoodService Director

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

FSD Resources