Barbara Pyper is a Registered Dietitian with over twenty years experience in food service and food systems management. Her extensive experience in large volume operations brings a reality-based approach to food, nutrition and management. Barbara has worked as both an operator and a consultant in planning new food service facilities major facility renovation, program planning, financial planning, business plan development, participating in operational development and bid development and analysis for equipment. Barbara is systems-oriented and committed to financial and operational outcomes. She has a proven record in improving and enhancing customer satisfaction and helping organizations reduce costs. Barbara also focuses on food safety and HACCP systems, helping clients develop, implement and sustain outstanding programs. She is a respected national speaker on team building, management, HACCP, food safety, facility design/development and food quality improvement. Barbara also serves as the Executive Director for both the Washington State and Oregon Academies of Nutrition and Dietetics and also for five dietetic practices groups within the Academy of Nutrition and Dietetics (Food & Culinary Professionals, Business & Communications and Healthy Aging).
Barbara recently completed a 4-year term on the Board of Trustees for FCSI-TA.
MS, Nutrition - Case Western Reserve UniversityBS, Nutrition - Oregon State UniversitySNS Credential (School Nutrition Association)FHCFA Credential (one of 9 in the US - ASHFSA)FAND Credential (Fellow of the Academy of Nutrition and Dietetics)
