Valdosta State University appoints new auxiliary services director

Previous Associate Director Shannon McGee will lead the department.

Effective June 1, Shannon McGee will assume the roles of director of auxiliary services and chief auxiliary services officer at Valdosta State University, in Georgia. McGee succeeds Dr. Robert Kellner who is retiring after 31 years, reports the university’s press release.

A graduate of Valdosta State University, McGee has served the auxiliary services department since 1997 when she began her career as a systems administrator for the campus’s One Card Services. In 2007, McGee took over the role of associate director of auxiliary services, managing the development, operations and facilities of multiple units within the department, the release states. Providing leadership and financial oversight for auxiliary services, including University Stores, Dining Services and Parking and Transportation, will be McGee’s main responsibilities within her new role as director.

“I am grateful for the opportunity to serve the university in this new role,” McGee stated in the release. “I look forward to working with the campus community to improve the support services and products we offer for students, faculty and staff and I am excited to help move auxiliary services forward.”

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources