221slide01 - NUTR 221: Quantity Food Purchasing Heather...

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NUTR 221: Quantity Food Purchasing Heather Graham PhD, MS, RD
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Administrative (FSM) salaries are higher than clinical More jobs in administrative dietetics (FSM)
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Administrative positions = management Successful managers: 1. Communication skills 2. Ability to manage time well 3. Work well within a team 4. Have creative skills with problem solving 5. Knowledge & understanding of all aspects of the job
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Community/Public Health positions REQUIRE administrative skills: Setting up feeding programs Evaluating community programs, school lunch Nutrition means FEEDING people = FOOD SERVICE must be considered
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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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Orientation to the Food Service Industry 1. Size : $400 billion industry- with expected growth to $575 billion by 2010 Largest private sector industry Largest retail employer in the U.S., employing 3/10 workers Growth in industry partly due to home meal replacement
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Orientation to the Food Service Industry 2. Definitions : Commercial : ~ 90% of industry. For profit organizations such as restaurants and fast food operations Non-commercial : ~10% of industry. Usually non-profit organizations (but not always) such as health care, education, corrections, business & industry, transportation & military. About half is health care.
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Comparison of food service to home food production Cooking time Recipe modifications often necessary Budget controls Less menu planning flexibility Nutritional requirements are mandated Dependence on staff to do the job Distribution times & distance present challenges
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Characteristics of the Food Service industry Complex Multidisciplinary Sophisticated Unique
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221slide01 - NUTR 221: Quantity Food Purchasing Heather...

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