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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources