1. Introduction to FCS 387 Food Systems Management Spring 2008

2. Management Roles of Dietetics Practitioners Reference: Hudson, N.R. (2006). Management practice in dietetics, (2nd ed.). Belmont: Thomson Wadsworth Nancy R. Hudson

3. Management Practice in Dietetics Traditional roles = foodservice Traditional roles = foodservice Current scope of management practice Current scope of management practice Clinical nutrition management Clinical nutrition management Management in community programs Management in community programs Management is management Management is management Universal principles of management apply in a variety of settings Universal principles of management apply in a variety of settings

4. “Knowledge of food and management skills is essential to most areas of practice in dietetics.” -Halling & Hess

5. Areas of Employment Most dietitians begin their careers in clinical practice. Most dietitians begin their careers in clinical practice. About half of those beyond entry level are employed in food and nutrition management. About half of those beyond entry level are employed in food and nutrition management. Most practitioners identify a need to develop management skills Most practitioners identify a need to develop management skills

6. Reasons For Working in Management Roles Financial Financial No longer challenged No longer challenged Opportunity for growth Opportunity for growth Desire to take more control Desire to take more control

7. Foodservice Management Commercial foodservices Commercial foodservices Retail outlets Retail outlets Profit motive Profit motive Onsite foodservices Onsite foodservices “Captive” customer base “Captive” customer base Not driven by profit Not driven by profit

8. Foodservice Management Self-operated foodservice Self-operated foodservice Foodservice is run by institution where it is located Foodservice is run by institution where it is located Contract management company Contract management company Contracting company provides the institution with varying services. Contracting company provides the institution with varying services. Trends: Trends: School foodservice School foodservice Meal assembly industry Meal assembly industry

9. Clinical Nutrition Management Clinical Nutrition Manager Clinical Nutrition Manager Highest management level in nutritional care Highest management level in nutritional care May also manage food service May also manage food service “Director, Food and Nutrition Services” “Director, Food and Nutrition Services” Chief Clinical Dietitian Chief Clinical Dietitian Does patient care and also manages other dietitians Does patient care and also manages other dietitians Patient Services Manager Patient Services Manager Manages foodservices for patients Manages foodservices for patients Coordinates foodservice with clinical nutrition staff Coordinates foodservice with clinical nutrition staff

10. Management in Public Health Nutrition Titles: Titles: Public Health Nutritionist Public Health Nutritionist Community dietitian Community dietitian Agency Management Agency Management Program Management Program Management Site Management Site Management

11. Other Areas of Management Entrepreneurs in Private Practice Entrepreneurs in Private Practice Business Owner/Entrepreneur Business Owner/Entrepreneur Industry Industry Education Education Volunteerism Volunteerism

12. Career Ladder “Good managers learn to apply the practice of management so that it is not limited to dietetics” “Good managers learn to apply the practice of management so that it is not limited to dietetics” Multiple Departments Multiple Departments Upper Management Upper Management

13. Management Skills Identify skills needed to be a successful manager. Identify skills needed to be a successful manager. List from FCS 384 Final List from FCS 384 Final Others? Others?

14. Your Management Skills Strengths: Identify at least two of your strong management skills. Identify at least two of your strong management skills.Weaknesses: Identify at least two weak management skills that you would like to work on improving this semester. Identify at least two weak management skills that you would like to work on improving this semester.