Competency 5: Management

Question 1

Management Dietitian

Answer 1

A dietitian working in management that specializes in human, financial, and capital resource management of food service systems, ultimately providing high quality food

Question 2

Employment Settings

Answer 2

1. Acute care
2. Long-term care
3. Non-institutional settings
4. School nutrition programs
5. Clinical nutrition management
6. Commercial food services
7. Other

Question 3

Food Service in Acute Care

Answer 3

Dietitians are responsible for food production and service. They must be knowledgeable in food production techniques, food purchasing, safety and sanitation, strategic planning, human relations, and financial and managerial skills.

Question 4

Food Service in Long Term Care

Answer 4

Dietitians are responsible for food production and service. They must be knowledgeable in food production techniques, food purchasing, safety and sanitation, strategic planning, human relations, and financial and managerial skills. Also must be able to ensure nutritional adequacy and acceptability over longer periods of time.

Question 5

Food Service in Non-Institutionalized Setting

Answer 5

Dietitian’s responsibility is to provide food that is safe and acceptable to customer meeting financial needs and promoting good nutrition.

Question 6

Commercial Food Services

Answer 6

Retail and hospitality good service establishes that prepare food for the immediate consumption on/off the premise

Question 7

Clinical Nutrition or Community/ Public Health Nutrition Management

Answer 7

Although employment is not in food services, many of the management functions performed are the same