When I complete my term in office, I will feel I have been successful if our members have seen a return on their investment in the association and realize the value of their membership.
Our members would like to see AHF make it widely known and accepted that sometimes foodservice self-operation can be the best option for an organization to choose.
When I ran for president, I promised I would work to get the message out to healthcare foodservice departments and leadership that AHF is the organization to which you must belong. I promised we’d continue to develop resources and tools to make AHF members great leaders while remaining fiscally responsible. That will make us trend setters and keep us ahead of the curve in the changing healthcare environment.
The most unexpected reward for assuming this role has been the surprisingly large number of people who have volunteeered their time to help AHF grow and improve.
My strongest professional role model was my mother. She was a Chief Nursing Executive Leader and was able to manage a household, four children and a husband while still developing a reputation as one of the best in her field.
My first job in foodservice was as a dietary aide in a hospital.
I think my strongest personality trait is my natural tendency to “just do it.” I formulate a plan and then forge ahead. I get a lot done that way.
The best way to improve the image of healthcare foodservice is to stop talking so much about the changes we’re making and start showing the results of the changes.
I think I have a real talent for engaging people and helping them to be empowered.
The reason more young people don’t enter foodservice is that the work is hard and the hours are long.
The best professional advice anyone ever gave me was to remember that the people whose paths I cross on the way up are the same people whose pathsyou cross on the way down. You need to listen to your associates. They have the answers and need to be engaged and empowered to make changes.
People are surprised to find that I am the real estate broker of my own real estate company and am licensed in the District, Maryland and Virginia. We have a busy office in the Washington DC metro area.
My most prized possessions are my two children.
If I weren’t in foodservice, I’d probably be a lawyer.
I cope with stress by selling real estate and setting goals for myself. I enjoy pushing myself to do better every year.
The most challenging aspect of my job is dealing with people who have negative attitudes.
Away from my job, I most like to travel up and down the coast, exploring historic small towns situated along major waterways.
If I could write my own epitaph, it would be: “Beth Yesford—A leader who had the ability to develop talent, and who challenged herself and her team to strive only for the best.”
AHF At a Glance
ASSOCIATION: Association for Healthcare Foodservice (AHF)
No. of Members: 1294
HQ Address: AHF, 455 S. 4th St., Suite 650, Louisville, KY 40202
Executive Director: Billye Potts
Website: www.health carefoodservice.org
MISSION: AHF promotes, supports and connects self-operated foodservice while developing healthcare foodservice professionals and assuring food and nutrition services are valued as an essential contributor to a healthcare organization’s mission.
JOB TITLE: Senior Director, Providence Hospital, overseeing multiple departments. These include Food & Nutrition Services; Environmental Services; Laundry & Linen Services; Grounds.
EDUCATION: M.S. in Healthcare Administration—Central Michigan University
B.S. in Business Administration—Syracuse University
FACHE Fellow – American College of Healthcare Executives
Six Sigma Black Belt
FMP Food Management Professional