Ch. 1 Management Roles

Question 1

Why choose management?

Answer 1

1. Financial
2. Challenge
3. Professional Growth
4. Control of Work Situations
5. Evolutionary Process

Question 2

Types of dietetic professionals:

Answer 2

1. Registered Dietitian Nutritionist (RDN)
   - must have supervised practice hours
2. Nutrition and Dietetic Technician, Registered (NDTR)

Question 3

Management practice areas for RDNs

Answer 3

• Foodservice Management Positions
• Clinical Management Positions
• Public Health Nutrition Management Positions (Community)

Question 4

Major Segments of Foodservice

Answer 4

Commercial Foodservice
On-site Foodservice

Question 5

Commercial Foodservice

Answer 5

Retail businesses that are designed to make a profit & generally attract customers who have a choice about where to eat. (Examples: fine dining, fast casual, quick-service, supermarkets & convenience stores, food trucks/mobile vendors)

Question 6

On-site Foodservice

Answer 6

Designed to feed customers who work, reside, or attend school in a facility. Patrons may have limited choices about where to eat, meals may be subsidized, may be profitable. (Examples: senior centers, daycare, healthcare facilities, military installations, prisons, schools)

Question 7

Foodservice Management Positions

Answer 7

Foodservice Director
Assistant Foodservice Director
Executive Chef
Patient Services Manager (healthcare facilities only)
Purchasing Manager
Cafeteria Manager
Information Technology Manager
Foodservice Supervisor
Catering Manager

Question 8

Types of Foodservice (Traditional)
- today, distinguishing between types becoming less distinct

Answer 8

Conventional
Commissary
Ready-Prepared
Assembly/Serve

Question 9

Conventional foodservice

Answer 9

Foods purchased in unprepared state
Production & service on same premises
Food prepared & served in short time period

Question 10

Commissary foodservice

Answer 10

Foods purchased w/ little pre-preparation
Large, centralized production facilities used for food preparation
Prepared foods transported to other locations for final preparation & service

Question 11

Ready-Prepared foodservice
(aka cook-chill or cook-freeze)

Answer 11

Foods purchased in un/partially-prepared state
After production, food is chilled or frozen and stored
Foods are reheated just prior to service

Question 12

Assembly/Serve foodservice

Answer 12

Food purchased in highly-processed form (nearly ready to serve when purchased)
Food is heated & assembled to meals

Question 13

Types of Foodservice (Contemporary settings)

Answer 13

Cook-serve
Cook-chill

Question 14

Cook-Serve foodservice

Answer 14

Hot foods are cooked, held at safe hot temperatures (>135°) until they are served

Question 15

Cook-Chill foodservice

Answer 15

Hot foods are pre-prepared then held at a safe cool temperature (<41°) until re-thermalized just prior to service

Question 16

Types of Foodservice Operations

Answer 16

Self-Operated Foodservices
Contract Management Companies

Question 17

Self-Operated Foodservices

Answer 17

FS department is run by the organization in which its located; the manager and all staff work for parent organization; foodservice is run much like any other department.

Question 18

Self-Operated Foodservices: Advantages & Disadvantages

Answer 18

Advantages:
- Responsive to organizational needs
- Employees & managers work for same organization = camaraderie & loyalty
- Creativity & innovation/unique FS operation
Disadvantages:
- Lower purchasing power = higher food/supply cost & lower profitability
- FSM workload: menus, recipes, systems, procedures, etc.

Question 19

Contract Management Companies

Answer 19

Contract company provide foodservice to other organizations or institutions; contracts vary in services provided (at minimum, contractor provides FS director and other services and tools).

Question 20

Contract Management Companies: Advantages & Disadvantages

Answer 20

Advantages:
- Purchasing power = ↓ food cost & ↑ profitability
- Menus, recipes, manuals don’t have to be produced for each site = saves money
- Specialty area, experienced employees
- Standardized services, idea sharing between sites
Disadvantages:
- Two governing employers for managers, employee loyalty
- Paperwork increases (management and contracting organization need different data)

Question 21

Trends in Foodservice

Answer 21

• Fresh, sustainable and locally grown foods
• Whole grain options
• Legislative initiatives to reduce trans fats,
  sodium, and high fructose corn syrup
• Strategies to address obesity
• Fusion cuisines
• Use of trained culinary professionals
  in on-site foodservices
• Service management and
  customer satisfaction
• “On demand” foodservice systems
• Room service in healthcare
• Meal kits

Question 22

Clinical Nutrition Management Positions

Answer 22

Clinical Nutrition Manager
Chief Clinical Dietitian
Patient Services Manager
Clinical Dietitians

Question 23

Clinical Nutrition Manager

Answer 23

• highest management level in nutritional care area
• responsible for overall nutritional care of patients or clients admitted to a health care facility
• usually supervises a group of clinical dietitians, dietetic technicians, and diet clerks
• may not do direct patient care

Question 24

Chief Clinical Dietitian

Answer 24

• usually smaller facilities
• manages the clinical nutrition area of a health care facility (manages dietitians, dietetic techs, etc.) AND provides direct patient care

Question 25

Patient Services Manager

Answer 25

• usually in large facilities
• responsible for managing FS for patients (meal delivery system, providing floor stock, measuring patient satisfaction, etc.) and coordinating patient FS with the clinical nutrition staff

Question 26

Clinical Dietitian

Answer 26

• RDN who works in a health care setting and provides nutrition care to patients
• not normally hired to be managers, but management skills are often required as part of the job: manage dietetic technicians, project management (screening tools, educational materials, protocols), etc.

Question 27

Public (Community) Health Nutrition Management Positions

Answer 27

Public Health Nutritionist
Community RD or Community Nutritionist
Agency management
Program management
Site management

Question 28

Public Health Nutritionist

Answer 28

• Has an advanced degree in public health nutrition.
• Managerial roles typically include overseeing community nutrition populations and systems, rather than individual clients.

Question 29

Community RD or Community Nutritionist

Answer 29

• RDN (w/out advanced degree) who works in community nutrition by providing direct care to a client or clients
• management skills are often required as part of the job, although they don’t manage entire programs or agencies

Question 30

Agency management

Answer 30

• generally public health nutritionist
• work for agencies whose focus is nutrition (WIC, National Dairy Council)

Question 31

Program management

Answer 31

• generally public health nutritionist
• manage nutrition programs w/in umbrella organization
• example, oversee Meals-on-Wheels programs for senior citizens’, including needs assessment, planning, implementing, evaluating services rendered. Nutrition education, food safety, menu planning

Question 32

Site management

Answer 32

• large community health agency/program may have multiple sites (e.g. WIC sites)
• community dietician might manage 1-2 sites and report to public health nutritionist who oversees the countywide program
• responsible for operation of site as well as supervision of staff and client caseload (like chief clinical dietitian)