Dietetic professionals integrate knowledge and expertise in food, nutrition, management and people and apply their skills in a variety of settings. As the changing scene in health care has necessitated enhanced management of resources, the clinical nutrition manager (CNM) has emerged as a dietetic professional in hospitals applying sound management practices to the area of clinical nutrition services. The purpose of this study was to provide information about the position of clinical nutrition manager and about the professional development strategies used by incumbents. The research design had two phases. The purpose of the first phase was to develop a job description for the position of clinical nutrition manager, including duties/activities and job specifications for education, experience and professional credentialing. The purpose of the second phase was to verify the accuracy of the job description, determine educational and experiential resources used to develop the required skills and knowledge for performing the duties/activities, and collect other descriptive data about the position. The result was a job description for a Clinical Nutrition Manager with 46 duties/activities assigned to the position and job specifications for work experience and academic preparation. Chi square analysis was used to test the association of the performance of a duty/activity with amount of time allotted to the position; number of personnel supervised; and type of personnel supervised. Results indicated that type of personnel supervised had the most significant association. One sample chi square analysis indicated that entry-level education and entry-level experience were the less likely resources to be used for development of skills and knowledge. For more than 50% of the duties/activities, the number of resources used was significantly related to the perceived level of importance. There was no significant finding for an association between timing of career decision to become a CNM and career development strategies intentionally selected. Findings also indicated that perceived competence improves with increasing number of years in the position and is not affected by having an advanced degree. / Graduation date: 1992

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Food tampering in foodservice facilities, especially with self-serve foods, can result in consumer illness or injury and adversely affect the foodservice organization. This study explored foodservice managers' awareness and perceptions of risk and evaluated a Hazard Analysis Critical Control Point (HACCP)-based program of food tampering hazard reduction developed for managers. The study had two phases, descriptive and experimental. The purpose of phase one was to determine food tampering awareness and opinions, to obtain descriptive information about foodservice managers and their facilities, and to identify the population for phase two. The purpose of phase two was to evaluate an educational workbook, which had been developed by the researcher, using a post-test for the experimental and control samples. One thousand foodservice managers in commercial and non-commercial foodservices were contacted by mailed questionnaires in phase one; 376 continued on to phase two, one-half received both a food tampering risk reduction self-instructional workbook and a post-test; 238 completed the study. The post-test included a food tampering hazard inspection form used to evaluate facilities. The managers' changes in opinions and actions to reduce food tampering hazards and their understanding of a HACCP-based program were identified and comparisons made through chi square analyses. More non-commercial foodservice managers than commercial managers had college degrees, but there was no significant association between education level and food tampering concern. Managers with self-serve foods reported greater concern than those without; managers aware of food tampering reported greater concern. Managers who had received the self-instructional workbook had greater ability to identify food tampering hazards through floor plan evaluation. No significant changes in food tampering concern or intent to take action to reduce risk were found after the post-test. However, increased awareness led to a trend of increased concern. It was concluded that the questionnaire and post-test both had educational effects on the participants. The workbook and the inspection form are suggested as an educational program to increase awareness and concern for food tampering and the intent to reduce food tampering hazards by foodservice managers. / Graduation date: 1993

Thesis (M.S.)--Rochester Institute of Technology, 1990. / Typescript. Includes bibliographical references (leaf 34).

Thesis (Ph. D.)--Ohio State University, 1962. / Includes vita. Includes bibliographical references (leaves 112-117). Available online via OhioLINK's ETD Center.

Thesis (MTech(Teacher Education))--Cape Technikon, Cape Town, 1999 / The food service management industry is aware of the importance of an effective experiential learning programme. The technikons try to meet the demands of the food service management industry through involvement of mentors and students. This study undertakes to examine/investigate the deficiencies and problems concerning the experiential learning components of the food service management course, as it is evident that this forms an integral part of the food service management diploma. Although the food service managers is aware of the experiential learning programme, no formal information such as: an employers'/mentors' manual; orientation of other procedures of the technikons or industry; comprehensive evaluating procedures; coordinators' visits and debriefing procedures, is explained or sent to the industry or student. The researcher's involvement with experiential learning and specifically the administration of the experiential learning programme, led to the hypothesis that there is a need for a formal structured experiential learning programme to clear up the confusion and uncertainty regarding the involvement of the student and employer/mentor. As starting point a situation analysis was done to compare the South African perspectives of experiential learning. This information was gathered to place the food service management experiential learning programme in perspective for technikons, students and the food service management industry. The second section deals with a comparative study of the international procedure of experiential learning as currently done in the United States of America (USA), the United Kingdom (UK) and South Africa (SA). What follows next is a comparative study, testing the literature against the reality, as it is experienced in tertiary institutions in the USA, UK and SA. Details of this are expounded in chapter 40f this study. Findings are reported and recommendations regarding the application of an . efficient, productive, structured experiential leaming programme for the course: Food Service Management, are noted in chapter 5. In the last section an explanation is given of the following proposed manuals: • Tutorial Manual • Student Manual • Employer/Mentor Manual • Coordinator Manual during student visits • Debriefing Manual These proposed manuals should be used to satisfy the needs of all involved: employers, technikons and students.

Dissertation submitted in compliance with the requirements for the Masters Diploma in Technology: Food and Nutrition, Technikon Natal, 1996. / As tertiary institutions, technikons are in the fortunate position that there is a demand for their educational programmes among prospective students, and an equally positive demand for technikon diplomates from the relevant industries who require skilled manpower. Unfortunately resources are limited and thus technikons cannot admit all the applicants who apply for the various courses. For this reason it has become essential to select only those candidates who are most likely to complete the educational training programmes, and fit successfully into the job market. When the value and nature of technikon education are compared to those of a university education, it seems appropriate that their respective students should possess different qualities and abilities, which should be accommodated in the selection criteria governing enrolment. / M

Abstract and faculty adviser information are not available for this thesis.

The major purpose of this study was to examine the relationship of strategy and environmental scanning to performance. Porter’s (1980) strategic typology was utilized to classify foodservice firms by strategic orientation; and, an analysis of variance was performed to determine the differences in their performance. Environmental scanning engaged in by the firms was measured utilizing a modified multimethod - multitrait scale developed by Hambrick (1979). A final analysis conducted in this study was the comparison of environmental sectors scanned by high and low performing firms of each strategic group to determine their relationship with the performance variables. The three performance variables used in this study were: (a) Return on Sales, (b) Return on Assets, and (c) Growth in Unit Sales. All foodservice firms surveyed were either independent corporations or strategic business units of larger corporations whose major source of revenue was the foodservice industry. The study was nationwide with 18 national, 32 regional, and 15 local foodservice companies participating. The data was collected from fiscal year 1982 through fiscal year 1986 from both private and public sources. Strategy and environmental scanning were found to have substantial influence on both Return on Sales and Return on Assets. High performing firms in both differentiation and low cost strategies were found to engage in significantly greater amounts of environmental scanning than low performing firms in those two strategic groups. Focus strategy underperformed all other strategic groups in all performance measures. / Ph. D.

Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied. A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts. Eight independent variables were tested to determine their influence on satisfaction and importance. They were: 1.) location of the hospital 2.) size 3.) length of present contract 4.) number of years using present contractor 5.) name of contractor 6.) length of previous contracts 7.) number of previous contractors 8.) total number of years contracted out One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance. / Master of Science