Virginia Tech Dining Services names Ted Faulkner director

News, Ted Faulkner, Virginia Tech, dining directorDec. 14—Ted Faulkner has been named director of Dining Services at 30,000-student Virginia Tech University in Blacksburg, Va.

Faulkner had been senior associate director for Dining Services since February 2011. He started at VT in 1998 as a nutritionist at Shultz Dining Center. He later served as unit manager at Southgate Food Center and unit manager senior at Dietrick Dining Hall and then as associate director. Faulkner had been serving as interim director since Richard Johnson left VT for Duke University in January.

“Ted Faulkner possesses a contagious enthusiasm for Dining Services at Virginia Tech," Frank Shushok Jr., associate vice president for student affairs, said in a press release. "In his 14 years here, Ted has championed a dining experience that places students first, offers exceptional quality and has garnered Virginia Tech a national reputation for excellence. I am grateful that Ted has said yes and will lead the next iteration of Dining Services, and we both agree that advances in sustainability, investment in the development of personnel, and a commitment to participatory management and collaboration will be hallmarks of Dining Services in the days ahead.”

Faulkner has an associate's degree in social sciences from Jamestown Community College in New York and a bachelor’s degree in hotel, restaurant and institutional management from Virginia Tech. Prior to his career at Virginia Tech, Faulkner served as director of food and beverage at the Marriott Blacksburg and Four Points Hotel by Sheraton.

“I look forward to the great opportunity in providing a holistic and dynamic dining program to the students, staff and university community,” Faulkner said in the release. “It is an honor to be working with one of the very best Dining Services staff in the entire country and sharing in their future successes."

Faulkner will assume his new role in mid-February.

More From FoodService Director

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

FSD Resources