Utah Valley’s Laura Watson honored with AHF’s Lifetime Achievement Award

Award was presented at 2012 national conference in Miami.

June 28—Laura Watson, from Utah Valley Regional Medical Center in Provo, Utah, was honored with the Association of Healthcare Foodservice’s Lifetime Achievement Award, the association’s highest honor.

The award was presented at the association’s national conference, held last week in Miami. The Lifetime Achievement Award recognizes association members who best exemplify the leadership and spirit of Jacques Bloch and Angelo Gagliano, the founders of AHF’s legacy organizations. Other awards presented at the conference were:

Making a Difference Award
Marty Rothschild
Aladdin Temp-Rite
Hendersonville, Tenn.

Exemplary Leadership Award
Becky Amt
Indiana University Health Morgan Hospital
Martinsville, Ind.

Future Horizons Award
Yusie Kim
NYU Langone Medical Center
New York

Publication Award
Jim McGrody
Rex Healthcare
Raleigh, N.C.

Partnership in Leadership Award
Operator Member Jim Behnke
Administrator Jay Dennard
Gwinnett Medical Center
Lawrenceville, Ga.

Spotlight Award
Steve Howell
Lexington Medical Center
West Columbia, S.C.

Tom Thaman
Wishard Health Services
Indianapolis

President Special Service Award
Todd Griffith
Alto-Shaam, Inc.
Westminster, Md.

Dan Henroid
University of California-San Francisco Medical Center
San Francisco

Julie Jones
Wexner Medical Center at Ohio State University
Columbus, Ohio

More From FoodService Director

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources