Management Practice in Dietetics provides readers with clear, relevant
examples of critical management principles and the ways in which they
can be applied within foodservice, clinical nutrition, and community
nutrition management.
The book demonstrates how leadership in dietetics and nutrition fits
into the management structure of organizations. Students become familiar
with management tools such as decision-making, communication, and
marketing. The book addresses specific competencies that are required
for accreditation of academic and supervised practice programs in
dietetics, and are included in the credentialing examinations for
registered dietitian nutritionists (RDN) and nutrition and dietetics
technicians, registered (NDTR). Specific topics include developing and
motivating employees, employee discipline, material management, workflow
and production, budgeting, information management, and sustainability.
The fifth edition covers new topics, including how to best support
individuals transitioning from staff to management or leadership, active
listening, protecting one's image on social media, cultural competency,
how to successfully advertise jobs, how to set rate of pay, scientific
management, creating a culture of process improvement, biodiversity, and
more.
Written in an accessible style, Management Practice in Dietetics is
designed for accredited dietetics education programs.
