Hospitality & Healthcare: Creating Connections for the Future (Presented by Chobani)

When:  Jun 22, 2022 from 16:00 to 17:00 (ET)

At Chobani, our mission to provide better food for more people is what guides us. From every cup to every creation. We believe every food maker shares this same responsibility. Which is why we ensure our food is made transparently, honestly, and with only natural ingredients. From the Chobani kitchen to yours. Our inspiration is unlocked to support your innovation for endless, better-for-you possibilities.

Join us for AHF's June webinar sponsored by Chobani. Where will the next generation of healthcare foodservice directors and managers come from? During this presentation speakers will describe how foodservice executives of a healthcare system have been forging relationships with university-level hospitality programs to develop and recruit future healthcare foodservice professionals.

Thank you to our exclusive webinar sponsor


KByrd-PictureKit1_08-2020.jpgKaren Byrd
Assistant Professor, Purdue University 

Dr. Karen Byrd is a Registered Dietitian Nutritionist and an Assistant Professor in the White Lodging- J.W. Marriott, Jr. School of Hospitality & Tourism Management at Purdue University, where she received a Ph.D. in Hospitality & Tourism Management in May 2017. Dr. Byrd also holds a Master’s in Business Administration from Xavier University and a Bachelor of Arts in Dietetics from Ball State University. At Purdue, Karen conducts research related to consumer health and well-being issues related to food consumed in restaurants and on-site foodservices (i.e., healthcare, senior living, schools, etc.).  She teaches undergraduate and graduate courses in foodservice procurement, food safety, foodservice research, and management of senior living communities. Before her academic appointments, Karen was the Senior Director of Food and Nutrition Services for Kindred Healthcare, a national, multi-facility hospital and skilled nursing center organization.

SeAyra Dupree
Franciscan Health Foundation

SeAyra Dupree started her career in foodservice as a waitress at a local restaurant while attending Purdue University. After six months, she quickly got promoted to manager. For the next three years, she worked full-time as a manager and studied Hospitality and Tourism Management at Purdue. She participated in an internship through IU Health which helped launch her career in healthcare foodservice. After graduating, she was hired by Franciscan Health (IN) as a Patient Line Supervisor and was promoted to Cafeteria Supervisor a year later. For three years, she coordinated three foodservice operations for Franciscan in the greater Lafayette, Indiana, area. She recently took a position in the Franciscan Health Foundation. In her current role at the Foundation, she helps manage campaigns, donor events, and develops marketing material.

Randy Sparrow
Director for Food & Environmental Service, ProHealth Care, Inc. 

Randy Sparrow, CDM, CFPP, is currently the Director for Food and Environmental Service at ProHealth Care, Inc. Randy’s healthcare experience dates back to 1981, has ranged from small stand-alone to system-wide facilities which has taken him to a number of facilities throughout the Midwest. He is currently located in Waukesha (WI) where he is responsible for the operations at both Waukesha Memorial & Oconomowoc Memorial Hospitals, Angel’s Grace Hospice, Corporate Office and 17 clinics. Prior to ProHealth Care, Randy worked 10 years at Indiana University Health – Bloomington Hospital overseeing the hospital Food & Nutrition Services, Environmental Services and Grounds. Randy began his career in foodservice back in 1973 while in high school by managing the local FFA concession stand that sold at local town festivals and county fairs.  Randy is an active member of both ANFP and AHF. Randy is a graduate of Purdue University with a degree in Restaurant, Hotel and Institutional Management and returns to campus to speak with hospitality students regarding careers in the healthcare filed.