Lynne Eddy

Associate Professor, Business Management...

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Lynne Eddy is a registered dietician and an associate professor of business management at The Culinary Institute of America in Hyde Park, N.Y. She currently teaches senior-level courses on Human Resource Management and Foodservice Management in Health Care. Before joining The CIA’s faculty in 2008, Eddy was the district manager for operations, account sales manager and corporate dietitian for Brock and Co. in Malvern, Pa. Her foodservice contract experience also includes stints with Wood Dining Services and Sodexo. She spent several years working in healthcare foodservice at the University of Massachusetts Medical Center and UMass Memorial Healthcare in Worcester, Mass., Choate-Symmes Health Services in Woburn, Mass., and Brigham and Women’s Hospital in Boston.

Articles by
Lynne Eddy

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How to be customer-friendly while attracting young talent

To get on the same page with your younger staff, you have to take the time to listen and explain.


Getting employees on board with operational changes

It can be tricky to find the balance between listening to your team’s point of view and avoiding giving your power away. You may accept many or few recommendations.

Employees need to be brave enough to get out of our comfort zones and explore the soft skills that complement our abilities to provide exceptional hospitality.

Avoid these recruiting and training tactics when building your back-of-house dream team.

Annual performance reviews are the first step to finding employees that stand out. The next step is managing by objective and identifying mutual goals.