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Matheson is a Toronto
based entrepreneur, management consultant, speaker and
commentator in the institutional foodservice sector.A
registered dietician, she is founder and president of
Food Systems Consulting Inc., a national foodservices
management consulting firm. She is also president and
part owner of Path Support, which provides a variety of
organizations with software to support procurement,
purchasing, and information and communications systems.
Current
Assignment
Recent Work
Academic Achievements
M.Sc.
University of Toronto
B.Sc. Mount Allison University
Certificate Business Administration University of
New Brunswick Fredericton, N.B.
2nd Lt. - Reserve Canadian Armed Forces, Food Services
Awards
Email: food@foodsystems.com
Web Site :
www.foodsystems.com
Lecturer
Ryerson Polytechnical University
Advanced Food Systems
Management FND-400
Spring Semester 1998 – 30
hours
Info Access Inc.
Vice President and Director
Consulting Project Accomplishments
- Feasibility study,
concept design and implementation guidance for
regionalized foodservices for the 12 site Atlantic
Health Sciences Corporation in Saint John, New
Brunswick which won the 1998 Excellence and Best In
Category Canadian Information Productivity Award.
- Award winning
"Brubaker’s" fresh food marketplace at
the University of
Waterloo.
- Foodcare Network™
for Halton, Ontario hospitals, long term care and
community based services.
- Gentle Care meal
service experience for Heritage Lane special care
unit, Pioneer Manor, Sudbury, Ontario.
- Advanced Foodservices
System for the Headwaters Healthcare Centre,
Orangeville, Ontario.
- Parsons Pantry,
Oakville, Ontario innovative eatery shops for
retailing in
healthcare featuring cashless payment system.
- Winning In-House
Management Contract for CFB Trenton.
Memberships
Charter Fellow -
Canadian Dietetic Association - FCDA (1989)
President/Member -
Canadian Dietetic Association (1992-1993)/Dietitians of
Canada
President - Ontario
Dietetic Association (1981-1982)
Member - College of
Dietitians of Ontario
Member -
Professional Member of Foodservice Consultants Society
International (F.C.S.I.)
Service - Canadian
Foundation for Dietetic Research
Chair Fundraising Committee for Members Campaign
Member - National Society
Healthcare Food Service Management (HFM)
Member - American
Dietetic Association
Volunteer - Board of
Directors, Canadian Foundation for Dietetic
Research - Chair
Fundraising Committee for Members Campaign
Board of Management - The
Guild Inn, Scarborough, Ontario
Chairman, Personnel and Operations Committee
International
Temporary Advisor,
WHO/PAHO, Foodservices Consultant for Redevelopment of
St. Michael's District Hospital, Bridgetown, Barbados.
Temporary Advisor, WHO/PAHO,
Foodservices Consultant for Operational Review of Queen
Elizabeth Hospital, Bridgetown, Barbados.
Co-founder of a
computerized foodservices information service bureau
firm providing recipe and menu costing and nutrient
analysis on a service bureau and contract basis.
Represented The CBORD Group, the world's largest
food services application software developer based in
Ithaca, New York.
Bernard
and Associates, Ontario
Food Service Consultants
and Designers
Vice President
Provided health
care, educational, leisure, cultural, and business and
industry clients with master planning, market
feasibility, systems analysis, operational review,
facility design, start-up and short term management
services. Managed Toronto office.
Arvak
Management Inc./Beaver Foods Limited
Executive Nutritionist
Food service
management position, responsible for development of
computerized food costing information system, menus,
recipes, product specification, and nutritional policies
and programs. Conducted internal operational reviews to
insure contract compliance. Participated in marketing
surveys, proposal formulations and start-up planning.
(1977-1981)
New
Brunswick Department of Health
Director of Public Health
Nutrition Services
Senior policy
advisor and departmental spokesperson on matters of
nutritional health. Dietetic consultant to provincial
hospitals and nursing homes, including staff
responsibility for dietary department budgets and
quality of care including operational assessments.
(1972-1977)
experts
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