Ruby Puckett is a legend in the healthcare food service industry. She is an operations and educational specialist, who works in systems management, productivity measures, HACCP implementation, disaster planning, and training and educational programs for all levels of food service staff.

She is retired from Shands Hospital at the University of Florida after serving as Director of Food & Nutrition for 27 years. 

Ruby is a prolific author who has published 10 books and 350 articles. She wrote the standard textbook of the industry, “Food Service Manual for Health care Institutions”, which is now in it’s 3rd edition. It is a practical guide for the total operation of a food service department. 

She has given presentations over 400 times for a variety of food and nutrition organizations and programs. 

Ruby has received many of the highest awards given for excellence in the industry, including the Silver Plate Award for Healthcare, and the Ivy Award of Restaurants of Distinction. She has also received the highest award given annually to a Dietitian, the Marjorie Hulsier Copher Award. 

She has been involved with many professional organizations and has held numerous offices in local, state and national associations.

In 2007 Ruby joined DM&A for the purpose of assisting operators on their journey from Good to Best.