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Learning Objectives
• Identify the various management roles
for dietetic practitioners in foodservice.
• Differentiate between commercial and
onsite foodservices.
• Identify the differences between cookserve and the cook-chill foodservices.
• Describe how self-operated foodservices
differ from contracted foodservices.
• Discuss trends that are having an
impact on foodservice management.
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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.
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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.
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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.
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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.
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The Dietetic Practitioner in
Foodservice Management
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The Dietetic Practitioner in
Foodservice Management
• A variety of
opportunities exist
in onsite
foodservice
• Large onsite
foodservice
operations =
chance for upward
mobility
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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
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The Dietetic Practitioner in
Foodservice Management
• Commercial
foodservices hire
dietitians for
nutrient
analysis, menu
planning and
food safety
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The Dietetic Practitioner in
Foodservice Management
• Types of foodservice
– Traditional classifications include:
• Conventional
• Commissary
• Ready prepared
• Assembly/serve
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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.
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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.
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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.
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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.
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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
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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
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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.
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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.
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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.
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Clinical Nutrition
Management
• Management functions of the
clinical dietetic technician
– Trayline - An assembly line for
patient trays in some health care
foodservices.
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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.
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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.
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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
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Managing in Other Sectors
• Entrepreneurs in private practice
• The business owner/entrepreneur
• Industry
• Education
• Volunteerism
– Pro Bono - Professional services
provided free of charge.
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Upward Mobility
• Career Ladder
– A series of progressively more
responsible positions that allows one
to move from entry-level to upperlevel management over time.
• Managing multiple departments
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Upward Mobility
• Upper management
– Hospital administration
– Public health
– Contract management companies
– Sales and marketing
– Education
– Nutrition policy
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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.
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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.
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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.
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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.
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