The average nursing homes/long-term care director

The majority of directors in this segment are 45 years or older.

We surveyed those individuals who are in charge of nursing homes/long-term care foodservice operations and asked them to tell us about themselves. This segment is primarily made up of women and those 45 years or older. 

34% are male
66% are female

98% have a high school diploma
30% have an associate degree
30% have a bachelor’s degree
14% have a culinary degree
8% have a graduate degree
1% have some other degree

81% are Caucasian (non-Hispanic)
10% are African-American (non-Hispanic)
4% are Asian/Pacific Islanders
4% are Latino or Hispanic
1% Native American

2% are under 30
23% are between 30 and 44
60% are between 45 and 59
15% are 60 or older

41% are a foodservice director/director of foodservice
41% are a dietary manager/certified dietary manager/director of dietary
6% are a director of dining services/culinary services
5% are a foodservice supervisor/manager
5% are a director of food & nutrition services
2% are an assistant director

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

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pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

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