220slide01 - Nutrition 220 Food Service Systems Management...

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Nutrition 220 Food Service Systems Management Heather Graham-Williams PhD, MS, RD
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Course Objective To provide you with the tools to be an efficient and effective manager.
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Who works in foodservice management? Dietitians (RD) Dietetic Technicians (DTR) Culinary professionals Certified dietary managers (CDM)
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Where at? Health care facilities Universities- college feeding Schools- public/private Government Prisons Business and industry
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What do they do? Personnel management Directing work of others Enforcing regulatory requirements that are mandated by law Menu planning, pricing Financial management Purchasing Kitchen design and planning
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Position of the ADA: Nutrition in foodservice establishments The American Dietetic Association supports foodservice operators in the continued development of healthful menu choices and methods to inform patrons of those choices
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The fundamentals of operating a Food and Nutrition Services Department Knowledge of:
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Food and Nutrition Services
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Successful managers:
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Now You are the MANAGER How would you run a Food and Nutrition Services Department?
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What are the qualities of an effective manager?
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This note was uploaded on 01/16/2012 for the course NUTR 220 taught by Professor Heathergraham during the Fall '11 term at Truckee Meadows Community College.

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220slide01 - Nutrition 220 Food Service Systems Management...

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