2006 Thomson-Wadsworth .


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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 cook-serve and the cook-chill foodservices.
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© 2006 Thomson-Wadsworth

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Learning Objectives Identify the different administration parts for dietetic specialists in foodservice. Separate amongst business and on location foodservices. Recognize the contrasts between cook-serve and the cook-chill foodservices. Depict how self-worked foodservices vary from contracted foodservices. Talk about patterns that are affecting foodservice administration. © 2006 Thomson-Wadsworth

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Learning Objectives Describe administration parts in clinical sustenance. Recognize administration parts for dietitians in group or general wellbeing sustenance. List administration parts for dietitians in different regions of practice. Depict the potential territories for upward portability for dietitian chiefs. © 2006 Thomson-Wadsworth

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Overview Registered Dietitian (RD) A dietitian who has finished the enrollment qualification necessities built up by the commission on Dietetic Registration, effectively passed the Registration Examination for Dietitians, and meets proceeding with training prerequisites. © 2006 Thomson-Wadsworth

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Overview Dietetic Technician, Registered (DTR) A specialist who has finished enrollment qualification prerequisites set up by the Commission on Dietetic Registration, effectively passed the Registration Examination for Dietetic Technicians, and meets proceeding with instruction necessities. © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management 2 noteworthy fragments of foodservice: Commercial Foodservices - Foodservices that customarily take into account clients who have options in where to eat, and which are generally benefit driven. On location Foodservices - Foodservices that regularly serve individuals who have minimal decision in where they eat and which are normally not benefit driven. These are additionally called noncommercial foodservices. © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management An assortment of chances exist in on location foodservice Large on location foodservice operations = chance for upward portability © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management Onsite foodservice has drawn nearer to business with littler "hostage" client base Profit thought process frequently exists for on location foodservices Commercial foodservices move in and contend with on location © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management Commercial foodservices contract dietitians for supplement investigation, menu arranging and sustenance security © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management Types of foodservice Traditional groupings include: Conventional Commissary Ready arranged Assembly/serve © 2006 Thomson-Wadsworth

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0 The Dietetic Practitioner in Foodservice Management Types of foodservice Contemporary orders Cook-Serve Foodservices - Foodservices in which hot nourishments are cooked and held at safe (hot) temperatures until they are served. Cook-Chill Foodservices - Foodservices in which hot nourishments are pre-readied, then chilled and held at safe (cool) temperatures, then are rethermalized quite recently preceding administration. © 2006 Thomson-Wadsworth

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The Dietetic Practitioner in Foodservice Management The self-worked foodservice A foodservice in which the association that gets the administration possesses and works the foodservice. The agreement administration organization in foodservice mgt. Associations that give foodservice to different associations or foundations; contracts fluctuate in the administrations gave. © 2006 Thomson-Wadsworth

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The Dietetic Practitioner in Foodservice Management Trends in foodservice administration School foodservice Nutrient Standard Menu Planning - A strategy to guarantee that the foodservices taking an interest in the National School Lunch Program give school dinners that meet the U.S. Dietary Guidelines . © 2006 Thomson-Wadsworth

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The Dietetic Practitioner in Foodservice Management Trends in foodservice administration Quick-benefit eateries Foodservice associations that give quick dinners, which might be eaten on the premises or did (fast food). Changing family progression have expanded fame of fast serve eateries. © 2006 Thomson-Wadsworth

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The Dietetic Practitioner in Foodservice Management Trends in foodservice administration Emphasis on new, natural, privately developed fixings Need for successful procedures to manage the corpulence pestilence Fusion of ethnic cooking styles (like mixing Asian and Latin culinary conventions into mark dishes) Increased utilization of prepared gourmet experts/culinary experts in on location operations © 2006 Thomson-Wadsworth

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The Dietetic Practitioner in Foodservice Management Trends in foodservice administration Continuing weight on administration and consumer loyalty Innovative dinner conveyance frameworks, (for example, room benefit) in social insurance foodservices Upscale providing food, both for expansive occasions and for home use on unique events and occasions © 2006 Thomson-Wadsworth

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Clinical Nutrition Management Clinical Nutrition Manager The chief who is in charge of the general dietary care of patients who are admitted to a human services office. Boss Clinical Dietitian An administrative title of a dietitian who deals with the clinical nourishment territory of a human services office and furthermore does coordinate patient care. © 2006 Thomson-Wadsworth

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Clinical Nutrition Management Patient Services Manager An administrative position in charge of dealing with the foodservice for patients and planning the patient foodservice with the clinical nourishment staff. © 2006 Thomson-Wadsworth

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Clinical Nutrition Management elements of clinical dietitians Clinical Dietitians - Registered dietitians who work in a medicinal services setting and give nourishing consideration to patients. Administration abilities are frequently required as a major aspect of the employment. © 2006 Thomson-Wadsworth

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Clinical Nutrition Management elements of the clinical dietetic expert Trayline - A mechanical production system for patient plate in some medicinal services foodservices. © 2006 Thomson-Wadsworth

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Management in Public Health Nutrition Public Health Nutritionist - A dietitian/supervisor in group nourishment who has a propelled degree in general wellbeing sustenance, and whose administrative parts incorporate directing group sustenance organizations or projects. © 2006 Thomson-Wadsworth

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Management in Public Health Nutrition Community Dietitian or Community Nutritionist - A RD who works in group sustenance by giving direct care to a customer or customers. © 2006 Thomson-Wadsworth

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Management in Public Health Nutrition Agency administration ex: WIC, National Dairy Council Program administration ex: different projects for a senior natives\' organization Site administration ex: specific WIC site © 2006 Thomson-Wadsworth

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Managing in Other Sectors Entrepreneurs in private practice The entrepreneur/business visionary Industry Education Volunteerism Pro Bono - Professional administrations gave for nothing out of pocket. © 2006 Thomson-Wadsworth

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Upward Mobility Career Ladder A progression of dynamically more dependable positions that permits one to move from section level to upper-level administration after some time. Dealing with numerous offices © 2006 Thomson-Wadsworth

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Upward Mobility Upper administration Hospital organization Public wellbeing Contract administration organizations Sales and advertising Education Nutrition approach © 2006 Thomson-Wadsworth

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Conclusion An assortment of foodservice administration positions are interested in dietitians, particularly in on location operations. More open doors are getting to be distinctly accessible to dietitians in business foodservices due to expanded enthusiasm for the supplement substance of sustenances and nourishment security. Clinical sustenance administration might be low maintenance or a full-time obligation. © 2006 Thomson-Wadsworth

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Conclusion Though clinical dietitian and dietetic expert positions are not typically assigned as administration occupations, they require the utilization of administration abilities. General wellbeing nutritionists oversee projects or organizations that offer sustenance benefits in the group. Group dietitians may work as site chiefs inside group organizations. © 2006 Thomson-Wadsworth

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Conclusion Dietitians have exhibited administrative abilities while independently employed, in industry, in training, and in willful positions. Phenomenal directors can be advanced into a wide assortment of upper-level administration or regulatory positions. © 2006 Thomson-Wadsworth

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Code of Ethics for the Profession of Dietetics An intentional, enforceable code of morals received by the ADA and its Commission on Dietetic Registration. Challenges all individuals to maintain moral standards. The authorization procedure sets up a reasonable framework to manage dissensions about individuals and credentialed experts from associates or the general population. © 2006 Thomson-Wadsworth

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