Robert D.Rippe, RD, FCSI Team Leader Bob Rippe has been planning foodservice facilities since 1971. Bob’s experience includes 5-/1/2 years as Director of Design for a food management company. This close coordination with foodservice operations emphasized the importance of planning fundamentally sound, cost-effective and manageable foodservice facilities capable of producing and serving quality food. His primary expertise is space planning and design. He helps clients analyze their customer service requirements and objectives, develop systems, organize work and create plans that allow them to efficiently accomplish their objectives. Bob holds a Bachelors and Masters Degree from Iowa State University in Foodservice Management/Restaurant Management and is a Registered Dietitian. Affiliations American Dietetic Association Foodservice Consultants Society International American Society for Hospital Foodservice Administrators rrippe@rrippe.com To see a list of Robert D.Rippe's resumes, go here.