Learning Objectives

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

0 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. © 2006 Thomson-Wadsworth

0 The Dietetic Practitioner in Foodservice Management • A variety of opportunities exist in onsite foodservice • Large onsite foodservice operations = chance for upward mobility © 2006 Thomson-Wadsworth

0 The Dietetic Practitioner in Foodservice Management • 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 © 2006 Thomson-Wadsworth

0 The Dietetic Practitioner in Foodservice Management • Types of foodservice • Traditional classifications include: • Conventional • Commissary • Ready prepared • Assembly/serve © 2006 Thomson-Wadsworth

0 The Dietetic Practitioner in Foodservice Management • 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. © 2006 Thomson-Wadsworth

The Dietetic Practitioner in Foodservice Management • 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. © 2006 Thomson-Wadsworth

The Dietetic Practitioner in Foodservice Management • 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. © 2006 Thomson-Wadsworth

The Dietetic Practitioner in Foodservice Management • 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. © 2006 Thomson-Wadsworth

The Dietetic Practitioner in Foodservice Management • 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 © 2006 Thomson-Wadsworth

The Dietetic Practitioner in Foodservice Management • 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 © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

Clinical Nutrition Management • Patient Services Manager • A managerial position responsible for managing the foodservice for patients and coordinating the patient foodservice with the clinical nutrition staff. © 2006 Thomson-Wadsworth

Clinical Nutrition Management • 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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

Management in Public Health Nutrition • Community Dietitian or Community Nutritionist - An RD who works in community nutrition by giving direct care to a client or clients. © 2006 Thomson-Wadsworth

Management in Public Health Nutrition • Agency management • ex: WIC, National Dairy Council • Program management • ex: various programs for a senior citizens’ agency • Site management • ex: particular WIC site © 2006 Thomson-Wadsworth

Managing in Other Sectors • Entrepreneurs in private practice • The business owner/entrepreneur • Industry • Education • Volunteerism • Pro Bono - Professional services provided free of charge. © 2006 Thomson-Wadsworth

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 © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

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. © 2006 Thomson-Wadsworth

Learning Objectives