© 2006 Thomson-Wadsworth. Learning Objectives Identify the various management roles for dietetic practitioners in foodservice. Differentiate between commercial

© 2006 Thomson-Wadsworth


Learning Objectives

• Identify the various management roles for dietetic practitioners in foodservice.

• Differentiate between commercial and onsite foodservices.

• Identify the differences between cook-serve and the cook-chill foodservices.

• Describe how self-operated foodservices differ from contracted foodservices.

• Discuss trends that are having an impact on foodservice management.


Learning Objectives

• Describe management roles in clinical nutrition.

• Identify management roles for dietitians in community or public health nutrition.

• List management roles for dietitians in other areas of practice.

• Describe the potential areas for upward mobility for dietitian managers.


Overview

• Registered Dietitian (RD)– A dietitian who has completed the

registration eligibility requirements established by the commission on Dietetic Registration, successfully passed the Registration Examination for Dietitians, and meets continuing education requirements.


Overview

• Dietetic Technician, Registered (DTR)– A technician who has completed

registration eligibility requirements established by the Commission on Dietetic Registration, successfully passed the Registration Examination for Dietetic Technicians, and meets continuing education requirements.


The Dietetic Practitioner in Foodservice Management

• 2 major segments of foodservice:– Commercial Foodservices - Foodservices

that traditionally cater to customers who have choices in where to eat, and which are usually profit driven.

– Onsite Foodservices - Foodservices that typically serve people who have little choice in where they eat and which are usually not profit driven. These are also called noncommercial foodservices.





• A variety of opportunities exist in onsite foodservice

• Large onsite foodservice operations = chance for upward mobility



• Onsite foodservice has moved closer to commercial with smaller “captive” customer base

• Profit motive often exists for onsite foodservices

• Commercial foodservices move in and compete with onsite



• Commercial foodservices hire dietitians for nutrient analysis, menu planning and food safety



• Types of foodservice– Traditional classifications include:

• Conventional • Commissary• Ready prepared• Assembly/serve




• Types of foodservice– Contemporary classifications

•Cook-Serve Foodservices - Foodservices in which hot foods are cooked and held at safe (hot) temperatures until they are served.

•Cook-Chill Foodservices - Foodservices in which hot foods are pre-prepared, then chilled and held at safe (cool) temperatures, then are rethermalized just prior to service.



• The self-operated foodservice– A foodservice in which the organization that

receives the service owns and operates the foodservice.

• The contract management company in foodservice mgt.– Organizations that provide foodservice to

other organizations or institutions; contracts vary in the services provided.



• Trends in foodservice management– School foodservice

• Nutrient Standard Menu Planning - A method to ensure that the foodservices participating in the National School Lunch Program provide school meals that meet the U.S. Dietary Guidelines.



• Trends in foodservice management– Quick-service restaurants

• Foodservice organizations that provide fast meals, which may be eaten on the premises or carried out (fast food).

• Changing family dynamics have increased popularity of quick-serve restaurants.



• Trends in foodservice management– Emphasis on fresh, organic, locally grown

ingredients– Need for effective strategies to deal with the

obesity epidemic– Fusion of ethnic cuisines (like blending

Asian and Latin culinary traditions into signature dishes)

– Increased use of trained chefs/culinary professionals in onsite operations



• Trends in foodservice management– Continuing stress on service management

and customer satisfaction– Innovative meal delivery systems (such as

room service) in health care foodservices– Upscale catering, both for large events and

for home use on special occasions and holidays


Clinical Nutrition Management

• Clinical Nutrition Manager– The manager who is responsible for the

overall nutritional care of patients who are admitted to a health care facility.

• Chief Clinical Dietitian– A managerial title of a dietitian who

manages the clinical nutrition area of a health care facility and also does direct patient care.



• Patient Services Manager – A managerial position responsible for

managing the foodservice for patients and coordinating the patient foodservice with the clinical nutrition staff.



• Management functions of clinical dietitians– Clinical Dietitians - Registered

dietitians who work in a health care setting and provide nutritional care to patients.

– Management skills are often required as part of the job.



• Management functions of the clinical dietetic technician– Trayline - An assembly line for

patient trays in some health care foodservices.


Management in Public Health Nutrition

• Public Health Nutritionist - A dietitian/manager in community nutrition who has an advanced degree in public health nutrition, and whose managerial roles include overseeing community nutrition agencies or programs.



• Community Dietitian or Community Nutritionist - An RD who works in community nutrition by giving direct care to a client or clients.



• Agency management– ex: WIC, National Dairy Council

• Program management– ex: various programs for a senior

citizens’ agency

• Site management– ex: particular WIC site


Managing in Other Sectors

• Entrepreneurs in private practice• The business owner/entrepreneur• Industry• Education• Volunteerism

– Pro Bono - Professional services provided free of charge.




Upward Mobility

• Career Ladder – A series of progressively more

responsible positions that allows one to move from entry-level to upper-level management over time.

• Managing multiple departments


Upward Mobility

• Upper management– Hospital administration– Public health– Contract management companies– Sales and marketing– Education– Nutrition policy


Conclusion

• A variety of foodservice management positions are open to dietitians, especially in onsite operations.

• More opportunities are becoming available to dietitians in commercial foodservices because of increased interest in the nutrient content of foods and food safety.

• Clinical nutrition management may be a part-time or a full-time responsibility.


Conclusion

• Though clinical dietitian and dietetic technician positions are not usually designated as management jobs, they require the use of management skills.

• Public health nutritionists manage programs or agencies that offer nutrition services in the community.

• Community dietitians may function as site managers within community agencies.


Conclusion

• Dietitians have demonstrated managerial skills while self-employed, in industry, in education, and in voluntary positions.

• Excellent managers can be promoted into a wide variety of upper-level management or administrative positions.


Code of Ethics for the Profession of Dietetics

• A voluntary, enforceable code of ethics adopted by the ADA and its Commission on Dietetic Registration.

• Challenges all members to uphold ethical principles.

• The enforcement process establishes a fair system to deal with complaints about members and credentialed practitioners from peers or the public.

Documents

© 2006 Thomson-Wadsworth. Learning Objectives Identify the various management roles for dietetic practitioners in foodservice. Differentiate between commercial