People

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

People

FSD's 2007 Report On Wellness Policies in School Foodservice

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. &#...

People

Jamal Hazzan: The Multi-Tasker

“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.”

In April 2007, FoodService Director studied employee feeding/B&I, with a focus on vending and nutrition. 

After more than 20 years of a near-nomadic existence in college foodservice, Nadeem Siddiqui believes he finally has found a home, at 45,000-student Texas A&M University. And like a new homeowner, he has wasted little time in putting his own stamp on the campus foodservice program, a program with a proud heritage that had fallen into disrepair in recent years.

Transplanted South Carolinian Neal Lavender has successfully and impressively set down roots within a four-block area of downtown Dallas, Texas. There, the dynamic 37-year-old serves as director of food, nutrition and conference services at 866-bed Presbyterian Hospital of Dallas (PHD), one of the largest healthcare facilities in the Southwest.

According to FSD's 2007 Long-Term Care Census, many LTC facilities were putting a higher premium on foodservice.

When Lesha Colin was in high school in Philadelphia, she dreamed of running a hotel, perhaps something on the order of The Sands in nearby Atlantic City, N.J. Today, as fate would have it, she brings upscale dining and a touch of show biz flair to Winchester Gardens, a continuing care retirement community (CCRC) in Maplewood, N.J. This Sodexo Senior Services account, just about 10 miles from New York City, is home to 240 independent and 90 assisted living residents.

According to FSD's 2007 Hospital Census, non-patient meals made up a larger percentage of business than patient meals.

It’s been a stellar decade for New York City-based Restaurant Associates (RA), a division of Compass Group, and so, too, for Julie Sajda. In 1997, as a senior in the four-year hotel, restaurant, travel administration program at the University of Massachusetts-Amherst, Sajda took a summer class during which a guest speaker, Victoria Vega (then with Aramark, now a vice president at RA) served up enticing details of careers in contract management.

According to FSD's 2007 B&I Census, published May 15, 2007, take-out was being offered at fewer sites, but with more success.

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