Management in Food and Nutrition Systems

Management Skills
– essential in most areas of Dietetics practice.
-Food and Food service prominent in history of the profession.
-Food service in hospitals, primary focus of first dietitians considered nutritional experts.
Terminology
1. Institutional Management
2. Administrative Dietetics
3. Foodservice Systems Management
4. Management in Food and Nutrition service.
The Manager
-responsible for people and organizational resources
-possesses management skills: technical, human and conceptual.
Areas of Employment
2009 Compensation and Benefits Study:
21% directors or managers
15% supervisors or coordinators
43% directly or indirectly supervised employees
25% manage a budget

43% of DTR’s supervise employees
23% of DTR’s maage a budget

Titles of Positions
-Director & Associate Director of Food and Nutrition Services.
-Clinical Nutrition Director of multi-unit services
-Food and Nutrition Consultant
-Director/Chief Administrator in hospitals,
school nutrition, food companies, related businesses
Salaries
food and nutrition manager earns salary level, second only to those in consultation and business.
What accounts for differences in salary?
-Work experience, geographic location, and advanced degrees
Dietetic Practice Groups
Typical affiliations:
-Management in Food and Nutrition Systems
-Dietitians in Business and Communication
-School Nutrition Services
-Food and Culinary Professionals
-Clinical Nutrition Management
Types of Food Preparation
-Food prepared in bulk, chilled or frozen, preportioned, rethermalized and served.

-Food prepared just before meal service, portioned individually and served.

-Food prepared to order.

Foodservice in Acute Care
-Fast turnover of patients
-30 to 50% of patients require special diets
-Selective menus
-Variety of serving systems
Foodservice in Long-Term Care
-Central food production
-Group settings rather than individual
-Few special diets
-Federal and state regulations often apply; specify type of food service and qualifications for dietitian/manager.
Foodservice in Noninstitutional Settings
-Colleges and universities—cafeterias, vending, catering, restaurant style
-Employee cafeterias or dining facilities.
-Business and commercial enterprises.
-Each may be profit or non-profit depending on sponsoring organization.
School Nutrition Programs
-Lunch & breakfast meals are offered.
-31 million pre-school to 12th grade fed daily.
-Average of 10 million children participate in breakfast programs.
Position Statement supporting School Nutrition Programs
-Comprehensive nutrition service must be provided to all pre-school to grade 12 students.
-Nutrition service integrated with school health program and implemented through a school nutrition policy.
-Nutrition education linked to promotion of nutritious meals and snacks.
-Family, community, and health services partnerships support health outcomes for all children
School Nutrition
-Dietitians in programs need both managerial and nutrition education skills.
-National Food Service Management Institute conducts research regarding the functions and tasks of school nutrition managers.
Clinical Nutrition Management
-activities of practitioners in hospitals and health care in institutions who develop and operate systems that meet the nutritional needs of patients.
-management functions and supervises other professionals in clinical areas.
-has responsibility for multiple units.
Commercial Food Services
-Retail and hospitality food service establishments that prepare food for immediate consumption on or off site.
Types of Commercial Food Services
Restaurant, café, cafeteria
Hotel and hotel chains
Supermarket, delicatessen
Limited service chains
Standards of Professional Performance
2000 1st standards developed
2005 Standards of Practice (SOP) and Standards of Professional Performance (SOPP) developed
2008 Standards updated
Areas of Need in Food Services
Nutrition Education
Healthy menus
Recipe and menu analysis
Marketing
Quality control
Characteristics of Successful Managers
-manage personnel and financial resources, produce quality products and services, communicate effectively.
-“transformational” leader helps others function at a high level, master change, and plan futuristically.
Additional Training Needed
Public relations
Communications
Marketing
Purchasing
Financial management
Further Areas of Opportunity
Disaster planning
Military base
Homeless shelters
Food distribution centers
Worldwide religious companies/programs
Government food programs
Contract food service companies
Areas of opportunity in Food corporations:
Research and development
Consumer affairs
Communications
Government liasion