Management in Food and Nutrition Systems

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Management in Food and Nutrition Systems
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Areas of Employment

• Acute Care Facilities
• fast turnover in numbers served
• special diets - need different foods prepared
• selective menus -- offers choices
• several service systems -- tray, cafeteria,
  catering, vending

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Areas of Employment

• Long-term Care Facilities
• often served in group settings
• fewer special diets than acute
• Educational Facilities
• group service
• Commercial Food Services
• individual service most often
• profit-oriented

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Roles and Responsibilities

• Recipe development modification
• Menu development
• Manage food production system
• cost, customer acceptance, nutrition guidelines
• Manage purchasing, distribution, service,
  equipment, etc.

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Roles and Responsibilities

• Manage resources
• financial, human, material
• Supervise
• Ensure safety and sanitation
• Ensure customer satisfaction
• Market service
• Quality control

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Career Development

• Entry-level
• technical skills to manage operation
• Experienced
• strategic planning abilities
• Possible to advance from entry-level to manager
  level

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Future of Food Service Management

• Changing Canadian demographic
• aging population
• ethnic mix

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Marketing to Baby Boomers

• Support interest in wellness with healthy menu
  options
• Provide value with high-quality food atmosphere
  (includes emotional value)
• Offer customization no one way to meet
  needs/wants of all boomers
• Deliver what you promise
• Satisfy their demand for service
• hard-to please, high-maintenance consumers,
  particularly for the restaurant industry, so
  service needs to be excellent.
• Lina Ko Foodservice and Hospitality Nov/07

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Food Security after Katrina

• Food insecurity rose from 15 to 82.5
• 75 residents depended on outside sources of food
  and beverages
• 12.5 on food assistance before
• ? 62.5 after hurricane
• Points to need for
• clearer understanding of capacity to prepare for
  disasters
• Response capacity of individuals agencies
  following disasters

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Emergency Preparedness

• Need for contingency plans for potential
  disasters
• short- and longer-term
• What are some factors to take into account when
  setting up an emergency feeding centre?

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Emergency or Disaster Feeding

• What are the different areas of an emergency food
  service system?
• What individual dietary needs should be
  considered when menu planning?

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Emergency or Disaster Feeding

• Where might food and meals be obtained?
• Immediate
• Longer term
• How should the food service director deal with
  donations of food?

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Emergency or Disaster Feeding

• What steps can the food service director take to
  ensure the safety of foods served?

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Emergency Preparedness Wallet Card

• From American Dietetic Association
• http//www.eeatright.org/cps/rde/xchg/ada/hs.xsl/n
  utrition_17403_ENU_HTML.htm

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Food Safety
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Causes of Foodborne Illness

• Bacteria
• Infections
• Poisoning
• Parasites
• Viruses
• Fungi
• Pests
• Chemicals

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Preventing Foodborne Illness
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Readings

• Clark, 2000. Identifying educational needs
• Rodriguez, DiMarco, Langley, 2009. Nutrition
  and athletic performance.
• Canadian Centre for Ethics in Sport, 2002.
  Advisory note (web)
• Schwarz, 2008. Is working in a health club the
  right move?