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Management in Food and Nutrition Systems

Management in Food and Nutrition Systems. Areas of Employment. Acute Care Facilities fast turnover in numbers served special diets - need different foods prepared selective menus -- offers choices several service systems -- tray, cafeteria, catering, vending. Areas of Employment.

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Management in Food and Nutrition Systems

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  1. Management in Food and Nutrition Systems

  2. Areas of Employment • Acute Care Facilities • fast turnover in numbers served • special diets - need different foods prepared • selective menus -- offers choices • several service systems -- tray, cafeteria, catering, vending

  3. Areas of Employment • Long-term Care Facilities • often served in group settings • fewer special diets than acute • Educational Facilities • group service • Commercial Food Services • individual service most often • profit-oriented

  4. Roles and Responsibilities • Recipe development & modification • Menu development • Manage food production system • cost, customer acceptance, nutrition guidelines • Manage purchasing, distribution, service, equipment, etc.

  5. Roles and Responsibilities • Manage resources • financial, human, material • Supervise • Ensure safety and sanitation • Ensure customer satisfaction • Market service • Quality control

  6. Career Development • Entry-level • technical skills to manage operation • Experienced • strategic planning abilities • Possible to advance from entry-level to manager level

  7. Future of Food Service Management • Changing Canadian demographic • aging population • ethnic mix

  8. Marketing to Baby Boomers • Support interest in wellness with healthy menu options • Provide value with high-quality food & atmosphere (includes emotional value) • Offer customization – no one way to meet needs/wants of all boomers • Deliver what you promise • Satisfy their demand for service • “hard-to please, high-maintenance consumers, particularly for the restaurant industry, so service needs to be excellent.” • Lina Ko; Foodservice and Hospitality Nov/07

  9. Food Security after Katrina • Food insecurity rose from 15% to 82.5% • 75% residents depended on outside sources of food and beverages • 12.5% on food assistance before  62.5% after hurricane • Points to need for • clearer understanding of capacity to prepare for disasters • Response capacity of individuals & agencies following disasters

  10. Emergency Preparedness • Need for contingency plans for potential disasters • short- and longer-term • What are some factors to take into account when setting up an emergency feeding centre?

  11. Emergency or Disaster Feeding • What are the different areas of an emergency food service system? • What individual dietary needs should be considered when menu planning?

  12. Emergency or Disaster Feeding • Where might food and meals be obtained? • Immediate • Longer term • How should the food service director deal with donations of food?

  13. Emergency or Disaster Feeding • What steps can the food service director take to ensure the safety of foods served?

  14. Emergency Preparedness Wallet Card • From American Dietetic Association • http://www.eeatright.org/cps/rde/xchg/ada/hs.xsl/nutrition_17403_ENU_HTML.htm

  15. Food Safety

  16. Causes of Foodborne Illness • Bacteria • Infections • Poisoning • Parasites • Viruses • Fungi • Pests • Chemicals

  17. Preventing Foodborne Illness

  18. Readings • Clark, 2000. Identifying educational needs • Rodriguez, DiMarco, & Langley, 2009. Nutrition and athletic performance. • Canadian Centre for Ethics in Sport, 2002. Advisory note (web) • Schwarz, 2008. Is working in a health club the right move?

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