Association for Healthcare Foodservice elects new officers

Lisette Coston named president-elect; Laura Watson prepares to become president.

March 19—Lisette Coston, executive director of support services for St. Francis Health System, Tulsa, Okla., was elected president-elect of the Association for Healthcare Foodservice. Coston, who was FSD's 2011 FSD of the Year, will step into the role of president at the 2014 AHF Conference.

Julie Jones, director of nutrition services at Wexner Medical Center at Ohio State University, was chosen treasurer-elect. New board members are Tony Almeida, director of food and nutrition, Robert Wood Johnson University Hospital, New Brunswick, N.J.; Angelo Mojica, R.D., director of food and nutrition services, UNC Hospitals, Chapel Hill, N.C.; and Toni Watkins, R.D., director of food, nutrition and conference services, Texas Health Presbyterian Hospital, Cedar Hill, Texas.

The rest of the 2014 Board of Directors are Laura Watson, president; Robert Darrah, treasurer; Jacqueline Sikoski, secretary; Beth Yesford, immediate past president; Patti Oliver, past president; directors Dan Henroid and Candi Johnson, and Pat Moran, chair of the Industry Advisory Board.

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Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

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The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

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Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

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Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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