Identify the various management roles for dietetics professionals in food service. Differentiate between commercial and onsite food services.

Management Practice in Dietetics

Learning Objectives
• Identify the various management roles for dietetics professionals in food service.
• Differentiate between commercial and onsite food services.
• Identify the differences between cook-serve and cook-chill food services.
• Describe how self-operated food services differ from contracted food services.

• Discuss trends having an effect on food service management.
• Describe management roles in clinical nutrition.
• Identify management roles for dietitians in community or public health nutrition.