Title Management Practice in Dietetics, 4/e
Subtitle
Author Nancy R. Hudson, Patricia Booth
ISBN 9781516510849
List price USD 156.95
Price outside India Available on Request
Original price
Binding Paperback
No of pages 618
Book size 153 x 229 mm
Publishing year 2018
Original publisher Cognella Academic Publishing (Eurospan Group)
Published in India by .
Exclusive distributors Viva Books Private Limited
Sales territory India, Sri Lanka, Bangladesh, Pakistan, Nepal, .
Status New Arrival
About the book Send Enquiry
  
 

Description:

A book that moves well beyond the view of dietetics management as primarily in foodservice, Management Practice in Dietetics deals with management in all areas of dietetics, and provides clear, relevant examples of management principles and the ways they can be applied. This book is unique in its approach to include examples for foodservices, clinical nutrition, and community nutrition management.

The book demonstrates how leadership in dietetics and nutrition fits into the management structure of organizations. Students will become familiar with management tools such as decision-making, communication, and marketing. They will develop knowledge and skills related to human resources management, and acquire basic skills in finance. The book directly addresses management and customer service competencies that are required for accreditation of academic programs in dietetics and are included in the credentialing examination for registered dietitian nutritionists.

Specific topics include developing and motivating employees, employee discipline, material management, workflow and production, budgeting, information management, and sustainability. Learning objectives at the beginning of each chapter provide focus and direction for students. Margin definitions and a glossary introduce specialized vocabulary and increase comprehension. End of chapter activities aid retention and give students the opportunity for self-testing and application of the material.

Written in an accessible style, Management Practice in Dietetics is designed for accredited dietetics programs.


Contents:

Acknowledgments

Part I. Overview

Chapter 1: Management Roles of Dietetics Professionals • The dietetics professional in foodservice management • Clinical nutrition management • Management in public health nutrition • Managing in other sectors • Upward mobility • Conclusion • References • Activities • To study further • In practice—international code of ethics and code of good practice

Chapter 2: Managing Within an Organization • The organization • Organizational structure • Organizational mission and vision • The organization as a system • Management • Management functions • Outcome criteria • Roles of managers • Conclusion • References • Activities • To study further • In practice—how to develop a mission and vision

Chapter 3: Leadership • Managing and leading • Formal and informal leaders • Characteristics of effective leaders • Leadership styles • Self-managed teams • Power • Leadership and social responsibility • Conclusion • References • Activities • To study further • In practice—ethical considerations in management practice

Part II: Tools for Managers

Chapter 4: Decision Making • The process of making decisions • Types of decisions • Decision-making styles • Risk in decision making • Decision trees • Group decision making • Conclusion • References • Activities • To study further • In practice—approaches to ethical decision-making

Chapter 5: Communication • Elements of communication • Written communication • Communication to groups • Other communication barriers • Conclusion • References • Activities • To study further • In practice—the impact of social media on business and ethical practice in dietetics

Chapter 6: Marketing • The marketplace • Target markets • Market research • Marketing mix • Conclusion • References • Activities • To study further • In practice—the marketing of nutritionjobs.com

Part III: Human Resources Management

Chapter 7: The Workforce • Types of workers • Full and partial employment status • Salaried and hourly compensation • Calculating full-time equivalents • Diversity in the workplace • Conclusion • References • Activities • To study further • In practice—family medical leave act

Chapter 8: The Employment Process • Determining staffing needs • The recruitment process • Interviewing • The hiring decision • The offer • Conclusion • References • Activities • To study further • In practice—the national search

Chapter 9: Orienting, Developing, and Motivating Employees • Employee orientation • Motivation • In-service training • Continuing education • Performance appraisal • Compensation issues • Nonfinancial recognition • Job mobility • Conclusion • References • Activities • To study further • In practice—motivation in a union environment

Chapter 10: Employee Discipline • The purpose of employee discipline • Importance of a written disciplinary policy and procedure • The disciplinary process • Documentation • Employee assistance programs • Employee grievances • Conclusion • References • Activities • To study further • In practice—policy and procedure governing corrective action

Part IV: Managing the Work

Chapter 11: Material Management • Procurement parameters • Menus as the basis for procurement in foodservice • The specifics of purchasing • Receiving • Storage • Inventory • Conclusion • Reference • Activities • To study further • In practice—specifying performance in foodservice equipment

Chapter 12: Workflow and Production • The flow of work • Job design • Production • Conclusion • References • Activities • To study further • In practice—HACCP

Chapter 13: Productivity and Accountability • Constituencies • Productivity • Quality management • Use of outcome data • Conclusion • References • Activities • To study further • In practice—get better at getting better: the Kaizen productivity philosophy

Part V: Managing Financial Resources

Chapter 14: The Budgeting Process • The purpose of budgeting • Operating budgets • Preparing the operating budget • Capital budgets • Preparing the capital budget • Conclusion • Reference • Activities • To study further • In practice—the clinical nutrition manager meets the budget

Chapter 15: Financial Management • Cash handling • Controlling costs • Financial reports • Conclusion • References • Activities • To study further • In practice—risk management on a personal level

Part VI: New Directions in Management

Chapter 16: Information Management • Availability of information • Information in an organization • Information systems for dietetics professionals • Conclusion • References • Activities • To study further • In practice—nutrition informatics competencies by level of practice

Chapter 17: Sustainability • Energy management • Water/waste water diversion • Waste management • Food • Green food services • Education • Conclusion • References • Activities • To study further • In practice—University of California policy of sustainable practices

References

Glossary

Credits

Index


About the Authors:

Nancy R. Hudson earned her master of science degree at the University of Kansas, and did her training as a registered dietitian at the university’s medical center. Her career spans more than forty years, and includes teaching posts at the University of Connecticut School of Allied Health Professions, the University of California, Berkeley, and the University of California, Davis. She has worked as a dietitian and nutritionist in hospitals and is the author of numerous professional publications. She is the recipient of the Outstanding Dietetic Education Award from the American Dietetic Association and the California Dietetic Association’s Excellence in Education Award, and was granted an honorary doctorate from the Nagoya University of Arts and Sciences.

Patricia Booth earned her master of science degree in nutrition and medical dietetics at University of Illinois at Chicago and completed her dietetic internship at Barnes Hospital in Missouri. She is currently the director of nutrition services and the dietetic internship at the University of California San Francisco Medical Center and UCSF Benioff Children’s Hospital, San Francisco. She is the author of numerous publications and an active member of the Academy of Nutrition and Dietetics and the California Academy of Nutrition and Dietetics. She was awarded the Academy of Nutrition and Dietetics Outstanding Dietitian of the Year and the Dolores Nyhus Memorial Award for Outstanding Achievement in 2015.


Target Audience:

Management Practice in Dietetics is designed for accredited dietetics programs.

 

 

 

 

 
Special prices are applicable to the authorised sales territory only.
Prices are subject to change without prior notice.