What are the outcomes of Food Service Management practice?
Dietitians working in Food Service Management ensure that food service operations are client-centred, cost-effective, and that food provided is safe, fresh, appealing, high quality, and nutritious.
Dietitians also ensure food is produced and distributed in compliance with provincial/federal/territorial requirements relevant to professional dietetic practice.
Management practice outcomes include, but are not limited to, the following:
- Achieving financial budgets
- Successfully integrating food systems into the organization’s goals and objectives, ensuring food is prepared and distributed safely by skilled and qualified staff
- Ensuring food service operations are client-centred and meet clients’ special requirements and needs
- Ensuring staff are trained in accordance with provincial guidelines and dietetic best practices