Andrew Mankus developed a presentation that consolidated all UMass Dining procedures.
Wickson has made it clear she is an innovator for change.
Brian West holds all employees accountable for their actions and deadlines.
Davis increased the yearly revenue of the catering department by more than 17%.
Mae Ikerd doesn't sweat the small stuff at University of Montana.
Karen Lis succeeds at Minneapolis VA by earning the respect of her staff.
Sarah Wilson embodies the philosophy that her customer is anyone who is not her.
Dahlia Nardone has brought enthusiasm to UNH Dining's retail.
Nick Webb has become a priceless asset at Aultman Hospital.
Greg Larson appoaches everything with a can-do attitude at Notre Dame.
Michigan State University's Katie DeCamp has made a major impact with the opening of Brody Square.
Melissa Parmer, R.D., senior supervisor at the Gilbert (Ariz.) Public Schools, was responsible for the coordination of an $8 million annual budget, the day-to-day supervision of six dietetic interns and menu nutrient analysis at her former position at Paradise Valley Unified School District.
Jamie Oswald, director of clinical nutrition for Thomas Cuisine Management at Saint Alphonsus Medical Center Nampa in Idaho, started in patient services area as a college student, became an assistant bookkeeper and then expressed an interest in the manager-in-training program.
What sets Meagan Jones, environmental specialist for Housing & Food Service at the University of Texas at Austin, apart from the average employee is her high energy level and passion for sustainability.
The go-to person for her coworkers for advice and guidance on all aspects of the jobs in school operation
Penn State's Brandon Hendricks has the exceptional ability to problem solve, turn problems into opportunities and follow through.
HSBC's Jonathan Ricks’ personality enables him to bounce back from daily challenges very quickly.
Sabrina Zimara has increased visibility and enhanced the image of dining services at Concordia College.
Jenna Kaczmarski, R.D, has chaired the local wellness policy committee and served on the Florida School Nutrition Association’s nutrition committee.
Cal Dining's Eric Haney started as a sous chef and quickly worked his way up to become an executive chef.