We surveyed those individuals who are in charge of hospital foodservice operations and asked them to tell us about themselves. Hospital management operators were significantly more likely than other segments to hold the title of director of food and nutrition services, at 18%.
Sex
61% are female
39% are male
Education
96% have a high school diploma
51% have an associate degree
26% have a bachelor’s degree
24% have a graduate degree
14% have a culinary degree
3% have none of the above
Race/Ethnicity
88% are Caucasian (non-Hispanic)
5% are African-American (non-Hispanic)
4% are Latino or Hispanic
1% are Asian/Pacific Islanders
1% are Native American
1% are other racial/ethnic groups
Age
3% are under 30
21% are between 30 and 44
61% are between 45 and 59
15% are 60 or older
Title
37% are a foodservice director/director of foodservice
26% are a dietary manager/certified dietary manager/director of dietary
19% are a director of food and nutrition services
14% are a foodservice supervisor/manager
3% are an assistant director
1% are a chef/executive chef