Metz names director of clinical nutrition services

Paula Schott to build upon foodservice provider’s capabilities.

Paula Schott, MBA, RD, LDN, has been named director of clinical nutrition services for foodservice management company Metz Culinary Management. In her new role, Schott will plan, direct and coordinate the administrative and clinical operations of the nutrition services department and registered dieticians, including development of performance criteria and improvement programs, determining resource needs and overseeing departmental cost control processes.

“Paula brings a wealth of experience and proven success in clinical dietetics, quality assurance programs and patient service delivery,” said Jeff Metz, president and CEO of Metz Culinary Management. “She also exhibits outstanding talents in personnel training, supervision, team building and communication that will surely help us build and improve upon our nutritional services capabilities.” 

A member of the Academy of Nutrition and Dietetics, Schott previously worked at Pocono Medical Center as Clinical Nutrition Manager where she gained expertise in clinical dietetics, quality assurance programs, patient service delivery, procedure and program development and administration.

Schott holds a M.B.A. from DeSales University and a Bachelor’s of Science in Nutrition from Marywood University.

More From FoodService Director

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources