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Introduction to FCS 387 Food Systems Management

Introduction to FCS 387 Food Systems Management. Spring 2008. Management Roles of Dietetics Practitioners. Reference: Hudson, N.R. (2006). Management practice in dietetics, (2nd ed.). Belmont: Thomson Wadsworth. Nancy R. Hudson. Management Practice in Dietetics.

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Introduction to FCS 387 Food Systems Management

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  1. Introduction to FCS 387 Food Systems Management Spring 2008

  2. Management Roles of Dietetics Practitioners Reference: Hudson, N.R. (2006). Management practice in dietetics, (2nd ed.). Belmont: Thomson Wadsworth Nancy R. Hudson

  3. Management Practice in Dietetics • Traditional roles = foodservice • Current scope of management practice • Clinical nutrition management • Management in community programs • Management is management • Universal principles of management apply in a variety of settings

  4. “Knowledge of food and management skills is essential to most areas of practice in dietetics.” -Halling & Hess

  5. Areas of Employment • Most dietitians begin their careers in clinical practice. • About half of those beyond entry level are employed in food and nutrition management. • Most practitioners identify a need to develop management skills

  6. Reasons For Working in Management Roles • Financial • No longer challenged • Opportunity for growth • Desire to take more control

  7. Foodservice Management • Commercial foodservices • Retail outlets • Profit motive • Onsite foodservices • “Captive” customer base • Not driven by profit

  8. Foodservice Management • Self-operated foodservice • Foodservice is run by institution where it is located • Contract management company • Contracting company provides the institution with varying services. • Trends: • School foodservice • Meal assembly industry

  9. Clinical Nutrition Management • Clinical Nutrition Manager • Highest management level in nutritional care • May also manage food service • “Director, Food and Nutrition Services” • Chief Clinical Dietitian • Does patient care and also manages other dietitians • Patient Services Manager • Manages foodservices for patients • Coordinates foodservice with clinical nutrition staff

  10. Management in Public Health Nutrition • Titles: • Public Health Nutritionist • Community dietitian • Agency Management • Program Management • Site Management

  11. Other Areas of Management • Entrepreneurs in Private Practice • Business Owner/Entrepreneur • Industry • Education • Volunteerism

  12. Career Ladder • “Good managers learn to apply the practice of management so that it is not limited to dietetics” • Multiple Departments • Upper Management

  13. Management Skills • Identify skills needed to be a successful manager. • List from FCS 384 Final • Others?

  14. Your Management Skills Strengths: • Identify at least two of your strong management skills. Weaknesses: • Identify at least two weak management skills that you would like to work on improving this semester.

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