Lynne Eddy, Associate Professor—Business Management

Faculty Bio: Lynne Eddy

Business Management
Associate Professor—Business Management
Education and Credentials: RDN, FAND, CHE
“The majority of students who take my Foodservice Management in Health Care elective graduate with several job offers from health care properties.”

What do you teach at the CIA?
I teach the senior-level Human Resources Management (HRM) and Foodservice Management in Health Care courses.

How will the students you teach affect the future of the food industry?
We are in a period of renaissance! My expectation is that HRM students will enter the food industry knowing the right way to manage staff and personnel.

What would you tell students and parents about the career opportunities available to CIA graduates?
Health care foodservice career opportunities are plentiful. We do not have enough classically trained chefs to operate medical centers and continuing care retirement communities. The Baby Boomer explosion requiring these services is outpacing the supply of upscale properties. The majority of students who take my Foodservice Management in Health Care elective graduate with several job offers from health care properties.

How has being a CIA faculty member helped you develop professionally?
The CIA’s name recognition opens doors. Graduates are loyal and eager to return to the CIA as guest speakers for our classes. I am invited to speak all over the U.S. because of my status as a faculty member for the CIA.

Do you use technology in your classroom?
I do. I encourage students to use their electronic devices by asking, “Who is the fastest to find the answer to…?” It’s great fun and a new dynamic for teaching.

What do you like best about being on the CIA’s New York campus?
The proximity of the CIA to New York City blends the busy city life with the majestic, rural pace of the farm-fresh Hudson Valley. Best of both worlds!

Education:
MS, Case Western Reserve University, Cleveland, OH. BS, University of Cincinnati, Cincinnati, OH.

Professional Experience:
District Manager, Sales, and Registered Dietitian, Private and Independent Schools, Brock and Company, Malvern, PA. District Manager, Campus Dining Service, Wood Dining Services, Allentown, PA. District Manager, Independent Schools, Sodexo, Orlando, FL. Director of Nutrition & Food Services, University of Massachusetts Medical Center, Worcester, MA; UMass Memorial Healthcare, Worcester; Choate-Symmes Health Services, Woburn, MA. Assistant Director, Department of Dietetics & Nutrition, The Brigham & Women’s Hospital, Boston, MA. Faculty Instructor, Simmons College, Boston, MA.

Awards:
Recognized Young Dietitian of the Year (RYDY), Charter Fellow (FAND), American Dietetic Association. Accomplished Health Care Foodservice Administrators (AHCFA) recognition, Distinguished Health Care Foodservice Administrators (DHCFA) recognition, American Society for Hospital Food Service Administrators. Kappa Delta Pi Honorary Society of Education, University of Cincinnati.

Member:
Editorial Advisory Board, Association of Nutrition and Foodservice Professionals. Past Director on National Board, American Society for Hospital Food Service Administrators. New York Dietetic Association. Academy of Nutrition and Dietetics. Past President, Treasurer, Massachusetts Healthcare Foodservice Administrators.

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The Culinary Institute of America
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Phone: 845-452-9600