Management in Food and Management in Food and Nutrition SystemsNutrition Systems

Areas of EmploymentAreas of Employment

Acute Care FacilitiesAcute Care Facilities fast turnoverfast turnover in numbers served in numbers served special dietsspecial diets - need different foods prepared - need different foods prepared selective menusselective menus -- offers choices -- offers choices several service several service systemssystems -- tray, cafeteria, -- tray, cafeteria,

catering, vendingcatering, vending

Areas of EmploymentAreas of Employment

Long-term Care FacilitiesLong-term Care Facilities often served in group settingsoften served in group settings fewer special diets than acutefewer special diets than acute

Educational FacilitiesEducational Facilities group servicegroup service

Commercial Food ServicesCommercial Food Services individual service most oftenindividual service most often profit-orientedprofit-oriented

Roles and ResponsibilitiesRoles and Responsibilities

RecipeRecipe development & modification development & modification Menu Menu developmentdevelopment Manage food Manage food productionproduction system system

cost, customer acceptance, nutrition guidelinescost, customer acceptance, nutrition guidelines ManageManage purchasing, distribution, service, purchasing, distribution, service,

equipment, etc.equipment, etc.

Roles and ResponsibilitiesRoles and Responsibilities

ManageManage resources resources financial, human, materialfinancial, human, material

SuperviseSupervise Ensure Ensure safety and sanitationsafety and sanitation Ensure Ensure customer satisfactioncustomer satisfaction MarketMarket service service Quality controlQuality control

Career DevelopmentCareer Development

Entry-levelEntry-level technical skills to manage operationtechnical skills to manage operation

ExperiencedExperienced strategic planning abilitiesstrategic planning abilities

Possible to advance from entry-level to Possible to advance from entry-level to manager levelmanager level

Future of Food Service Future of Food Service ManagementManagement

Changing Canadian demographicChanging Canadian demographic aging populationaging population ethnic mix ethnic mix

Marketing to Baby BoomersMarketing to Baby Boomers Support interest in wellness with healthy menu Support interest in wellness with healthy menu

optionsoptions Provide value with high-quality food & Provide value with high-quality food &

atmosphere (includes emotional value)atmosphere (includes emotional value) Offer customization – no one way to meet Offer customization – no one way to meet

needs/wants of all boomersneeds/wants of all boomers Deliver what you promiseDeliver what you promise Satisfy their demand for serviceSatisfy their demand for service

““hard-to please, high-maintenance consumers, hard-to please, high-maintenance consumers, particularly for the restaurant industry, so service particularly for the restaurant industry, so service needs to be excellent.”needs to be excellent.”

Lina Ko; Foodservice and Hospitality Nov/07Lina Ko; Foodservice and Hospitality Nov/07

Food Security after Katrina Food Security after Katrina

Food insecurity rose from 15% to 82.5%Food insecurity rose from 15% to 82.5% 75% residents depended on outside sources of 75% residents depended on outside sources of

food and beveragesfood and beverages 12.5% on food assistance before 12.5% on food assistance before

62.5% after hurricane62.5% after hurricane Points to need for Points to need for

clearer understanding of capacity to prepare for clearer understanding of capacity to prepare for disastersdisasters

Response capacity of individuals & agencies following Response capacity of individuals & agencies following disastersdisasters

Emergency PreparednessEmergency Preparedness

Need for contingency plans for potential Need for contingency plans for potential disastersdisasters short- and longer-termshort- and longer-term

What are some factors to take into account What are some factors to take into account when setting up an emergency feeding when setting up an emergency feeding centre?centre?

Emergency or Disaster FeedingEmergency or Disaster Feeding

What are the different areas of an What are the different areas of an emergency food service system?emergency food service system?

What individual dietary needs should be What individual dietary needs should be considered when menu planning?considered when menu planning?

Emergency or Disaster FeedingEmergency or Disaster Feeding

Where might food and meals be obtained?Where might food and meals be obtained? ImmediateImmediate Longer termLonger term

How should the food service director deal How should the food service director deal with donations of food?with donations of food?

Emergency or Disaster FeedingEmergency or Disaster Feeding

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

Emergency Preparedness Emergency Preparedness Wallet CardWallet Card

From American Dietetic AssociationFrom American Dietetic Association http://www.eeatright.org/cps/rde/xchg/ada/hs.xhttp://www.eeatright.org/cps/rde/xchg/ada/hs.x

sl/nutrition_17403_ENU_HTML.htmsl/nutrition_17403_ENU_HTML.htm

Food SafetyFood Safety

Causes of Foodborne IllnessCauses of Foodborne Illness

BacteriaBacteria Infections Infections PoisoningPoisoning

ParasitesParasites VirusesViruses FungiFungi PestsPests ChemicalsChemicals

Preventing Foodborne IllnessPreventing Foodborne Illness

ReadingsReadings

Clark, 2000. Identifying educational needsClark, 2000. Identifying educational needs Rodriguez, DiMarco, & Langley, 2009. Rodriguez, DiMarco, & Langley, 2009.

Nutrition and athletic performance.Nutrition and athletic performance. Canadian Centre for Ethics in Sport, 2002. Canadian Centre for Ethics in Sport, 2002.

Advisory note (web)Advisory note (web) Schwarz, 2008. Is working in a health club Schwarz, 2008. Is working in a health club

the right move?the right move?