Ch. 1 Management in Dietetics

Clinical Nutrition Manager
– head of clinical nutrition department or assistant director of Food and Nutrition Services
– responsible for nutritional care of patients and clients
– supervisor clinical RD & DTR’s, diet clerks
– sometimes responsible for patient food service or coordinates management responsibilities with another Food Service manager
Chief Clinical Dietician
– does both direct patient care and manages other RD’s, DTR’s and diet clerks
– coordinates patient care with food service
Patient Services Manager
– in larger facilities, P.S. Manager manages food services for patients
– responsibility for tray line, meal delivery, host/hostesses/ floor stock, between meal feedings
– measuring patient satisfaction and coordinating food services with clinical nutrition staff
– can report to clinical nutrition manager or FSD or both
Clinical Dietician
Duties and responsibilities are specific to an area or discipline of hospital, renal dietitian, Certified Diabetes Educator/ CDE. May not be hired into a specific management position but nature of today’s job environment – need to perform management’s tasks
– manages diet techs or clerks
-project management
– manages as part of self directed work team w/ other disciplines
– manage in absence of other managers – example: weekends or holiday manager
Clinical Diet Tech or DTR
Those in patient care areas – regularly supervise tray line when checking trays
Commercial food service
– cater to customers
– customers choose where to eat
– profit driven
Examples: restaurants, supermarkets, food courts
On-site / non-commercial food service
– customer had little choice where to eat, therefore less competitive
– typically not profit driven
– dietitians & food service professionals usually found here
Examples: hospitals, nursing homes, retirement communities
Conventional food service
– food unprepared/partially prepared
– production & service at same site
– service time is low
Example: salad bar
Commissary food service
– large centralized production
– fast food
Cook-chill / cook-freeze
– cooked fresh, then immediately frozen
– food heated prior to service
Example: large hospital
Assembly food service
– highly processed food
– nearly ready to serve when purchased
– heated & assembled then served
Self-op food service
– organization owns, runs, & operates the food service
– management team & employees work for the organization
Pros:
– very responsive to needs of parent organization
– increased sense of community
– less restrictive, allows for more creativity & opportunity for innovation
Cons:
– smaller size ~ increase food / supply costs
– lack of support system already in place
– have to develop own menus, recipes, policies
Contract management
– contract company provides management services and other services ~ as specific to organization
– this can vary from just the FAD and/or management team to include all the employees
Pros:
– can offer lower food costs
– systemized support through menus, recipes, policy manuals etc.
Cons:
– managers more loyal to contact company
OR
– manager reports to 2 bosses
– increased paperwork
– less opportunity to specialize
– organization moats management fee to contractor
– most costly than self-op
HMR
Home meal replacement
QSR
Quick service restaurant
– food service organizations that provide fast meals, which may be eaten on the premise or carried out. (Also called fast food restaurants)