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Management Practice In Dietetics

by: Hudson, Nancy R.

Management Practice In Dietetics

by: Hudson, Nancy R.

ISBN 13:
9780534516574
ISBN 10:
0534516572
Edition: 2nd
Format: Hardcover
Copyright: 06/22/2005
Publisher: Brooks Cole

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Summary

Part I: OVERVIEW. 1. Management Roles of Dietetics Professionals. 2. Managing within an Organization. 3. Leadership. Part II: TOOLS FOR MANAGERS. 4. Decision Making. 5. Communication. 6. Marketing. Part III: HUMAN RESOURCES MANAGEMENT. 7. The Workforce. 8. The Employment Process. 9. Developing and Motivating Employees. 10. Employee Discipline. Part IV: MANAGING THE WORK. 11. Material Management. 12. Workflow and Production. 13. Productivity and Accountability. Part V: MANAGING FINANCIAL RESOURCES. 14. The Budgeting Process. 15. Financial Management. Part VI: NEW DIRECTIONS IN MANAGEMENT. 16. Information Management. 17. Managing Change.

Preface

xvii

Part I Overview

(78)

Management Roles of Dietetic Practitioners

(19)

Learning Objectives

(1)

Overview

(1)

The Dietetic Practitioner in Foodservice Management

(6)

Types of Foodservice

(1)

The Self-Operated Foodservice

(1)

The Contract Management Company in Foodservice Management

(1)

Trends in Foodservice Management

(1)

Clinical Nutrition Management

(1)

Clinical Nutrition Manager

(1)

Chief Clinical Dietitian

(1)

Patient Services Manager

(1)

Management Functions of the Clinical Dietitian

(1)

Management Functions of the Clinical Dietetic Technician

(1)

Management in Public Health Nutrition

(2)

Agency Management

(1)

Program Management

(1)

Site Management

(1)

Managing in Other Sectors

(2)

Entrepreneurs in Private Practice

(1)

The Business Owner/Entrepreneur

(1)

Industry

(1)

Education

(1)

Volunteerism

(1)

Upward Mobility

(3)

Managing Multiple Departments

(1)

Upper Management

(2)

Conclusion

(1)

Activities

(1)

For Further Study

(1)

References

(1)

In Practice Code of Ethics for the Profession of Dietetics

(2)

Managing Within an Organization

(28)

Learning Objectives

(1)

Overview

(1)

The Organization

(1)

Organizational Structure

(8)

Hierarchy

(2)

Span of Control

(1)

Line/Staff Relationships

(1)

Centralization

(2)

Departmentalization

(1)

The Organization Chart

(2)

Organizational Mission

(3)

Organizational Culture

(1)

Internal Congruity

(2)

The Organization as a System

(3)

Management

(1)

Skills Needed by Managers

(1)

Management Functions

(4)

Planning

(2)

Organizing

(1)

Leading

(1)

Controlling

(1)

Other Management Functions

(1)

Outcome Criteria

(1)

Roles of Managers

(2)

Interpersonal

(1)

Informational

(2)

Decisional

(1)

Conclusion

(1)

Activities

(1)

For Further Study

(1)

References

(1)

In Practice In Health Care Facilities, Where Do Nutrition Services Belong?

(2)

Leadership

(30)

Learning Objectives

(1)

Overview

(1)

Managers and Leaders

(1)

Formal and Informal Leaders

(1)

Characteristics of Effective Leaders

(6)

Intelligence

(1)

Drive

(1)

Motivation

(1)

Integrity

(1)

Self-Confidence

(1)

Expertise

(1)

Other Characteristics of Leaders

(3)

Leadership Styles

(7)

Autocratic Leadership

(3)

Participative Leadership

(1)

Democratic Leadership

(1)

Consensus Management

(2)

Transformational and Transforming Leadership

(1)

Self-Managed Teams

(2)

Project Work

(1)

Day-to-Day Operations

(1)

Why Democratic/Consensus Managers Are Not Hired

(1)

Power

(4)

Types of Power

(3)

Use and Abuse of Power

(1)

Leadership, Trust, and Social Responsibility

(3)

Trust

(1)

Social Responsibility

(2)

Conclusion

(1)

Activities

(2)

For Further Study

(1)

References

(1)

In Practice Shifting Gears in Your Career: Tips for Expanding Your Professional Horizon

(3)

Part II Tools for Managers

(76)

Decision Making

(21)

Learning Objectives

(1)

Overview

(1)

The Process of Making Decisions

(6)

Problem Identification

(1)

Criteria for Decision Making

(1)

Weighting Criteria

(1)

Developing Alternatives

(1)

Analysis of Alternatives

(1)

Choosing an Alternative

(1)

Implementing the Decision

(1)

Evaluation

(1)

Types of Decisions

(3)

Structured Problems and Programmed Decisions

(1)

Unstructured Problems and Nonprogrammed Decisions

(1)

Managerial Levels and Decision Making

(1)

Decision-Making Styles

(3)

Problem Avoider

(1)

Problem Solver

(1)

Problem Seeker

(1)

Ambiguity Versus Rationality

(2)

Risk in Decision Making

(1)

Certainty

(1)

Risk

(1)

Uncertainty

(1)

Group Decision Making

(3)

Accommodation

(1)

De Facto Decisions

(1)

Groupthink

(1)

Risk in Group Decision Making

(1)

Maximizing Group Decision Making

(1)

Conclusion

(1)

Activities

(1)

For Further Study

(1)

References

(1)

In Practice Reality Check---Decision Clusters

(2)

Communication

101

(27)

Learning Objectives

101

(1)

Overview

101

(1)

Communication

102

(13)

Sending and Receiving

102

(1)

Listening/Hearing

103

(2)

Components of Messages

105

(2)

Packaging the Message

107

(8)

Written Communication

115

(5)

Essential Communications Documents

116

(1)

Optional Communications Documents

116

(1)

Organizational Culture and Written Communication

117

(1)

Using Computers to Communicate

118

(2)

Communication to Groups

120

(1)

Other Communication Barriers

120

(3)

Regional Language

121

(1)

Cultural Variations

121

(1)

Gender

122

(1)

Generational Differences

122

(1)

Politically Correct Terminology

123

(1)

Conclusion

123

(1)

Activities

124

(1)

For Further Study

125

(1)

References

125

(1)

In Practice Planned Ambiguity

126

(2)

Marketing

128

(27)

Learning Objectives

128

(1)

Overview

128

(1)

The Marketplace

129

(5)

Production Perspective

129

(1)

Product Perspective

130

(1)

Selling Perspective

131

(2)

Marketing Perspective

133

(1)

Social Marketing Perspective

134

(1)

Target Markets

134

(3)

Market Segmentation

135

(1)

Market Targeting

136

(1)

Market Positioning

137

(1)

Market Research

137

(2)

Needs Identification

138

(1)

Information Gathering

138

(1)

Data Analysis

139

(1)

Marketing Mix

139

(11)

Products

139

(4)

Place

143

(3)

Price

146

(2)

Promotion

148

(2)

Conclusion

150

(1)

Activities

151

(1)

For Further Study

151

(1)

References

152

(1)

In Practice The Marketing of Nutritionjobs.com

153

(2)

Part III Human Resources Management

155

(108)

The Workforce

156

(26)

Learning Objectives

156

(1)

Overview

156

(1)

Types of Workers

157

(3)

Professional Staff

157

(1)

Supervisory Personnel

158

(1)

Skilled Workers

159

(1)

Unskilled Workers

159

(1)

Full and Partial Employment Status

160

(3)

Full-Time

160

(1)

Part-Time

161

(1)

Short-Hour

161

(1)

Casual

161

(1)

Job Sharing

162

(1)

Probation

162

(1)

Temporary

162

(1)

Contract

163

(1)

Contingent Workers

163

(1)

Salaried and Hourly Compensation

163

(5)

The Hourly Worker

164

(1)

Differential Wages

165

(1)

The Salaried Employee

166

(1)

Compensatory Time

167

(1)

On Call

167

(1)

Calculating Full-Time Equivalents

168

(1)

Diversity in the Workplace

169

(6)

Diversity Defined

169

(1)

Changing Demographics and Legislative Initiatives

170

(3)

Benefits of Diversity

173

(1)

Drawbacks of Diversity

173

(1)

Goals of Diversity in the Workplace

173

(1)

Compliance Versus Commitment

174

(1)

Diversity Training

174

(1)

Conclusion

175

(1)

Activities

176

(2)

For Further Study

178

(1)

References

179

(1)

In Practice Pregnant Women in the Workplace

180

(2)

The Employment Process

182

(28)

Learning Objectives

182

(1)

Overview

182

(1)

Determining Staffing Needs

183

(6)

The Jobs

184

(4)

The Issue of Flexibility

188

(1)

The Recruitment Process

189

(3)

189

(1)

Networking

190

(1)

Recruitment Agencies

190

(1)

Hiring Incentives

191

(1)

Interviewing

192

(7)

Unstructured Interview

193

(1)

Semi-Structured Interview

193

(1)

Structured Interview

194

(1)

Group Interviews

195

(3)

Taking Notes

198

(1)

What Not to Ask

198

(1)

The Content of the Interview

198

(1)

Closing an Employment Interview

199

(1)

The Hiring Decision

199

(3)

Checking References

200

(1)

Compensation

201

(1)

Equal Opportunity/Affirmative Action

202

(1)

The Offer

202

(4)

Benefits

203

(2)

Acceptance or Rejection

205

(1)

Conclusion

206

(1)

Activities

207

(1)

For Further Study

207

(1)

In Practice The National Search

208

(2)

Developing and Motivating Employees

210

(24)

Learning Objectives

210

(1)

Overview

210

(1)

Employee Orientation

211

(5)

Orientation to the Job

211

(2)

Orientation to the Organization

213

(3)

In-Service Training

216

(2)

Continuing Education

218

(1)

Performance Appraisal

219

(5)

Compensation Issues

224

(3)

Merit Increases

224

(1)

Cost of Living Adjustments

225

(1)

Single Rate Systems

225

(1)

Pay for Performance

226

(1)

Nonfinancial Incentives

227

(1)

Job Mobility

228

(1)

Conclusion

229

(1)

Activities

230

(1)

For Further Study

230

(1)

References

231

(1)

In Practice Motivation in a Union Environment

232

(2)

Employee Discipline

234

(29)

Learning Objectives

234

(1)

Overview

234

(1)

The Purpose of Employee Discipline

235

(1)

Organizational Policy and Procedure

236

(4)

Importance of a Written Disciplinary Policy and Procedure

237

(1)

Components of Policies and Procedures

237

(3)

The Disciplinary Process

240

(6)

Verbal Warning

241

(1)

Written Warning

242

(1)

Suspension

243

(1)

Termination

244

(1)

Special Circumstances

244

(2)

Documentation

246

(3)

Anecdotal Information

247

(1)

Official Documentation

248

(1)

Employee Assistance Programs

249

(3)

Employee Grievances

252

(1)

Conclusion

253

(1)

Activities

254

(2)

For Further Study

256

(1)

References

257

(1)

In Practice Employee Conduct and Discipline

258

(5)

Part IV Managing the Work

263

(82)

Material Management

264

(29)

Learning Objectives

264

(1)

Overview

264

(1)

Procurement Parameters

265

(3)

Purchasing Authority

265

(1)

Methods of Purchasing

266

(2)

Menus as the Basis for Procurement in Foodservice

268

(3)

Types of Menus

268

(1)

Creating the Menu

269

(2)

The Specifics of Purchasing

271

(8)

Specifications

271

(3)

Other Considerations

274

(2)

Delivery Options

276

(1)

Capital Goods and Equipment

277

(2)

Receiving

279

(3)

Methods

279

(1)

Documentation

280

(1)

The Receiving Area

281

(1)

Receiving Food Products

281

(1)

Storage

282

(3)

Storerooms

283

(2)

Inventory

285

(4)

Physical Inventory

285

(1)

Perpetual Inventory

286

(1)

Distribution from Storage

287

(1)

Open Storeroom

287

(1)

Ingredient Room

287

(1)

Point-of-Sale Systems

287

(1)

Inventory Control Methods

288

(1)

Valuation of Inventory

288

(1)

Conclusion

289

(1)

Activities

289

(1)

For Further Study

290

(1)

In Practice Specifying Performance in Foodservice Equipment

291

(2)

Workflow and Production

293

(31)

Learning Objectives

293

(1)

Overview

293

(1)

The Flow of Work

294

(7)

Facilities Design

295

(2)

Process Design

297

(2)

The Movement of Work Through Time

299

(2)

Job Design

301

(5)

Task Analysis

302

(1)

Work Simplification

302

(2)

Job Rotation

304

(1)

Job Enlargement

305

(1)

Job Enrichment

305

(1)

Labor Schedules

306

(3)

Production and Productivity

309

(9)

Planning Production

310

(4)

Production Control

314

(4)

Conclusion

318

(1)

Activities

318

(3)

For Further Study

321

(1)

References

321

(1)

In Practice HACCP: A State-of-the-Art Approach to Food Safety

322

(2)

Productivity and Accountability

324

(21)

Learning Objectives

324

(1)

Overview

324

(1)

Constituencies

325

(3)

Vendors

325

(1)

Financial Backers

325

(1)

Employees

326

(1)

Customers

326

(1)

Professional/Accrediting Agencies

327

(1)

Productivity

328

(4)

Measuring Productivity

328

(3)

Use of Productivity Records

331

(1)

Quality Management

332

(3)

Quality Assurance

333

(1)

Continuous Quality Improvement

334

(1)

Total Quality Management

334

(1)

Use of Outcome Data

335

(1)

Benchmarking

336

(3)

Internal Benchmarking

336

(2)

External Benchmarking

338

(1)

Conclusion

339

(1)

Activities

340

(1)

For Further Study

340

(1)

References

340

(1)

In Practice Ethics in Action

341

(4)

Part V Managing Financial Resources

345

(40)

The Budgeting Process

346

(17)

Learning Objectives

346

(1)

Overview

346

(1)

The Purpose of Budgeting

347

(1)

Operating Budgets

348

(5)

Incremental Budgets

349

(1)

Zero-Base Budgets

350

(1)

Fixed Budgets

351

(1)

Variable Budgets

352

(1)

Preparing the Operating Budget

353

(4)

Revenues

354

(1)

Expenses

355

(2)

Capital Budgets

357

(1)

Preparing the Capital Budget

357

(2)

The Five-Step Process

358

(1)

Conclusion

359

(1)

Activities

360

(1)

For Further Study

360

(1)

References

360

(1)

In Practice The Clinical Nutrition Manager Meets the Budget

361

(2)

Financial Management

363

(22)

Learning Objectives

363

(1)

Overview

363

(1)

Cash Handling

364

(3)

Checks and Balances

364

(1)

Security

365

(2)

Petty Cash

367

(1)

Controlling Costs

367

(4)

Material Management

367

(1)

Workflow

368

(1)

The Workforce

368

(1)

Facilities Maintenance

368

(1)

Management of Utilities

369

(1)

Risk Management

369

(2)

Financial Reports

371

(8)

Operating Statement

371

(1)

Variance Analysis

372

(1)

Profit and Loss Statements

373

(2)

Consolidated Profit and Loss Statements

375

(1)

Balance Sheet

375

(3)

Consolidated Balance Sheets

378

(1)

Conclusion

379

(1)

Activities

380

(1)

For Further Study

381

(1)

In Practice Risk Management on a Personal Level

382

(3)

Part VI New Directions in Management

385

(42)

Information Management

386

(21)

Learning Objectives

386

(1)

Overview

386

(1)

Availability of Information

387

(3)

Types of Information

387

(2)

Use of Information

389

(1)

Information Overload

389

(1)

Information Shortage

390

(1)

Information in an Organization

390

(6)

Standardization

391

(1)

Information Flow

392

(1)

Security

393

(1)

Manuals

394

(1)

Access to Information

395

(1)

The Internet

396

(1)

Information Systems for Dietetic Practitioners

396

(6)

What's Available

396

(3)

Does It Fit?

399

(1)

Ready-to-Use Packages

400

(1)

Starting Up from Scratch

400

(2)

Troubleshooting Common Problems

402

(1)

Conclusion

402

(1)

Activities

403

(1)

For Further Study

404

(1)

References

404

(1)

In Practice Using IT to Keep Up-to-Date in Dietetics

405

(2)

Managing Change

407

(20)

Learning Objectives

407

(1)

Overview

407

(1)

The Inevitability of Change

408

(1)

The Acceleration of Change

408

(1)

Resistance to Change

409

(5)

Lack of Understanding of the Need for Change

409

(1)

Lack of Understanding of, or a Different Sense of, the Context or Environment

410

(1)

Belief That the Proposed Change Violates the Core Values of the Organization

411

(1)

Misunderstanding of the Change and Its Implications

412

(1)

Belief That the Change Is Not in the Best Interests of the Organization

412

(1)

Lack of Trust in Those Introducing the Change

412

(1)

Lack of Belief That the Leadership Is Serious about Making Changes

413

(1)

Lack of Belief That the Leadership Is Capable of Making the Change Happen

413

(1)

Perception That the Change is Unfairly Selective

414

(1)

Kinds of Organizational Change

414

(4)

Change in Structure

414

(1)

Change in Work Process

415

(2)

Change in Organizational Culture

417

(1)

Managing Change

418

(4)

Decision Making

419

(1)

Timing

420

(1)

Communication

421

(1)

Minimizing Stress During Change

422

(1)

Trust

422

(1)

Communication

422

(1)

Transition Time

422

(1)

Employee Assistance Programs

423

(1)

Conclusion

423

(1)

Activities

424

(1)

For Further Study

424

(1)

References

424

(1)

In Practice Anticipating Change

425

(2)

Appendix -- Characteristics of Major Foodservice Appliances

427

(12)

Glossary

439

(14)

Index

453

Amazon no longer offers textbook rentals. We do!

Management Practice In Dietetics

Management Practice In Dietetics

9780534516574

0534516572

Summary

Table of Contents

Supplemental Materials

Write a Review

Amazon no longer offers textbook rentals. We do!

Management Practice In Dietetics

Management Practice In Dietetics

9780534516574

0534516572

Summary

Table of Contents

Supplemental Materials

Write a Review

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