People

Some of the most innovative and out-of-the-box thinkers in the noncommercial foodservice industry.

People

Dennis Pierce: His Own Man

For two decades, Dennis Pierce has been a big part of the success of the University of Connecticut’s Dining Services program. But until two years ago, Pierce always worked in the shadow of other directors—first, Len Hodgson and then Gerald Weller.

People

FSD's 2008 School Instant Expert

According to FSD's 2008 School Census, food prices spiked by double digits for the second year in a row.

In today’s challenging school foodservice environment—providing nutritious food options that actually taste good, while at the same time watching the budget—Mary Lou Henry, foodservice director for Knox County (Tenn.) Schools, has aced the test.

According to FSD's 2007 Compensation Study, published Jan. 15, 2008, average salaries were highest in hospitals, and lowest in nursing homes.

Call them clichés if you want, but there is more than a grain of truth in such adages as, “it’s the size of the fight in the dog.” An excellent example can be found at Steelcase Corp., the office furniture manufacturer based in Grand Rapids, Mich.

According to FSD's 2007 GPO Census, published Nov. 15, 2007, the role of GPOs in the foodservice industry was shrinking because of consolidation.

There are few healthcare environments more challenging to work in than long-term care, and that can be especially true in a setting where many of the residents suffer from a wasting disease such as dementia or Alzheimer’s.

Julie Jones, R.D., has a simple measure for job satisfaction. “I always consider it a good job if at the end of the day I’m still learning and find excitement in what I’m doing,” explains the director of nutrition services at the Ohio State University Medical Center.

In October 2007, FoodService Director published the results of a survey on wellness programs, conducted by the School Nutritrion Association. View highlights of the School Nutrition survey. &#...

“Over the 20 years I’ve been doing this, no two days have ever been exactly alike,” says Jamal Hazzan, director of food services at the Klein Independent School District in Klein, Texas. “Each day brings a new challenge.”

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