Over forty five years of success in the food service industry:
1. Consultant on FDA HACCP food safety, Cook Chill Commissaries & cost
control.
2. Public speaker on Food Management with a range of subjects such as FDA HACCP,
Coordinated Behavioral Interviews, Job Descriptions and Evaluations based on
tested competency. (Required under JCAHO Etc.).
3. Food Service Management in Hospitals, restaurants, private clubs, vending,
Business and Industry, Retirement homes, and Schools.
4. Facilities design review and operations audit of food services.
5. Training domestically and internationally in a broad range of food management
issues and Process Control. (Food production)
6. Re-engineering of food service to plan for the changes in Health care delivery
of services.
7. Marketing & Sales in Food Service Management.
8. Temperature maintenance systems development in the food service industry.
(How to manage temperatures of your food.)
Outstanding interpersonal and communication skills; ability to develop a very
good rapport with individuals of diverse cultures with many Languages; motivate
and work effectively with people worldwide. Expertise in dealing with European
Israeli, Middle Eastern, Asian, and other cultures. My emphasis has been on
methods to produce higher quality food with safety (microbiology: HACCP) and
cost improvements.
____________________________________________________________
PROFESSIONAL EXPERIENCE
Creative Concepts in Food Service
Founder and President
Public speaker and trainer on FDA HACCP Food Safety and Cook Chill systems.
Worked with the participants at the Conference of Food Protection to recommend
the updates to FDA for the Code 1999.
Memorial Sloan Kettering Cancer Center, New York
March 1996 to April 1997 -- Consultant Director of Food Service in New York
City. Set up a Windows 95 computerized department from the cash register system
to the production and diet office. Set up ingredient control system to support
production and build more accuracy into the recipes and food served. Surveyed
the cafeteria for a remodeling plan. Hired consultant and the team developed
the operating plan for the new cafeteria.
1994 to 1995 -- Consultant in Food Service Programs. I worked as the Nutrition Director over two hospitals to install up dated programs in Food Service Management, HACCP, JCAHO inspection, and preparation for a new Cook Chill system. (We came through both the JCAHO and the HICFA inspections with no type 1's) I contributed to the planing of a commissary to feed up to six hospitals in Southern California.
Loma Linda University, California
Guest Lecturer at Loma Linda University Nutrition Department in Loma Linda,
California. I have worked with many colleges to help their students the importance
of FDA HACCP food safety, career opportunities in food service, and food systems.
Aladdin Synergetics, Nashville
A company making meal delivery systems for food service operations world wide.
1989 to 1994: Manager of Export, Manager National Accounts (food management companies & buying groups), Hospital Research & Development Liaison (an organization of twenty four of the most prestigious CEOs in hospitals), Member of FCSI and liaison to all consultants, Marketing Manager Cook Chill Systems.
1985 to 1989: Western Regional Sales Manger (all states west of the Mississippi plus western Canada) and Manager of Export. Produced the top salesman two out of four years. Used team approach to improve sales effectiveness (technical specialist, salesman, and myself).
1982 to 1985: Manager of Export based in Paris, France. I covered Europe and the Middle East growing sales in countries covered through our dealer network. Moved back due to Aladdin's need to save taxes in the European Headquarters in Bremen, Germany.
1979 to 1982: Salesman for Western US
Number one salesman in US in last year as salesman.
University of California Davis Medical Center
1969 to 1979 Food Service Coordinator, Teacher, and Lecturer
Responsible for all food services, patient and non patient in a 550 bed University
Teaching Hospital. I also supervised the Campus Faculty Club, lectured for the
students in the Nutrition Department, and taught in the extension Division in
Food Management. I implemented a Cook Chill / Cook Freeze program on a restaurant
style menu when this was a very new program option. (Food Management magazine
had me on its cover that year and called me a "renegade").
University of Oregon Medical School
1968 to 1969 Food Service Coordinator for four cafeteria's and two hospital's with Greyhound Food Management. Implemented a bulk Cook Chill System so the main hospital could be the commissary for all of the facilities. This saved about 10% in food and 25% in Labor Expenses. Assisted in survey for sales of new accounts in the NorthWest.
Szabo Food Services
1965 to 1968 Started as a Food Service Director of a Hospital, promoted to Director of Hospitals, then promoted to Western Regional Manager based in Palo Alto, California. Managed contract management and vending accounts in the area. Surveyed and sold new contracts for vending, business & industry, college's, and health care facilities.
Other related experiences include setting up Walt Disney's Club 33 in Disneyland, ARA's Graduate Hospital in Philadelphia, and St. John's Hospital in Santa Monica. I also trained and worked in Marriott restaurants during the early 1960's.
EDUCATION
_______________________________________________________________
University of South Carolina Major Secondary Education, Minor Sociology.
University of California Davis numerous courses in Psychology.
Marriott Corp. six month restaurant management training course.
H.I.T.M certification to teach H.A.C.C.P. (hazard analysis critical
control points) with T.Q.M. (total quality management).
PERSONAL
____________________________________________________________
Born August 4, 1937
Wife Eunie C. Healy
Seven Children and twelve Grandchildren
U.S.A.F. 1954 TO 1958 Honorable Discharge