Source: Deborah D. Canter, 785-532-5507, canter@k-state.edu
http://www.k-state.edu/media/mediaguide/bios/canterbio.html
Photo available. Contact media@k-state.edu or 785-532-6415.
News release prepared by: Katie Mayes, 785-532-6415, kmayes@k-state.edu
Thursday, April 9, 2009
FOOD-SERVICE PIONEER TO DELIVER K-STATE'S 35TH ANNUAL SHUGART LECTURE APRIL 23
MANHATTAN -- Don Miller, one of the first food-service professionals to bring culinary arts into the health care arena, will present Kansas State University's 35th annual Grace M. Shugart Lecture.
Miller's lecture, "The Latest Trends in Health Care and Food Service: Secrets to Success," will be at 2:30 p.m. Thursday, April 23, in the K-State Student Union's Forum Hall. The lecture is free and open to the public.
Miller, a consultant and 33-year veteran in food-service management, is one of only five people in the nation who is both a registered dietitian and a certified executive chef. He is known for being instrumental in improving hospital food service.
"Don Miller is nationally known for his passion about quality improvement in health care food-service. His consulting firm has helped hospitals around the country to revitalize and revolutionize their patient, employee and guest food-service operations," said Deborah D. Canter, head of K-State's department of hospitality management and dietetics. "We are looking forward to having him as our distinguished lecturer."
Miller founded and is chair of Don Miller Associates, the largest group of health care food-service consultants in North America. He is past president of the California Dietetic Association's San Diego chapter and helped to found the San Diego chapter of the American Society of Healthcare Food Service Administrators. He has also been a contributing editor to the National Culinary Review and has been nationally recognized for improving food quality and service in the noncommercial sector.
The Grace M. Shugart Lecture Series brings food service and hospitality experts to K-State for the enrichment of student curricula and to provide continuing education for practitioners in the field. Established in 1975, the lecture series honors the late Shugart, former department head and co-author of "Food for Fifty" and "Food Service in Institutions." Shugart helped build the profession of dietetics and institutional management throughout the United States, serving as president of the American Dietetic Association. She also was a Medallion Award winner and received the Marjorie Hulsizer Copher Award, the American Dietetic Association's highest honor.
