1. Management in Food and Nutrition Systems

2. Areas of Employment Acute Care Facilities Acute Care Facilities fast turnover in numbers served fast turnover in numbers served special diets - need different foods prepared special diets - need different foods prepared selective menus -- offers choices selective menus -- offers choices several service systems -- tray, cafeteria, catering, vending several service systems -- tray, cafeteria, catering, vending

3. Areas of Employment Long-term Care Facilities Long-term Care Facilities often served in group settings often served in group settings fewer special diets than acute fewer special diets than acute Educational Facilities Educational Facilities group service group service Commercial Food Services Commercial Food Services individual service most often individual service most often profit-oriented profit-oriented

4. Roles and Responsibilities Recipe development & modification Recipe development & modification Menu development Menu development Manage food production system Manage food production system cost, customer acceptance, nutrition guidelines cost, customer acceptance, nutrition guidelines Manage purchasing, distribution, service, equipment, etc. Manage purchasing, distribution, service, equipment, etc.

5. Roles and Responsibilities Manage resources Manage resources financial, human, material financial, human, material Supervise Supervise Ensure safety and sanitation Ensure safety and sanitation Ensure customer satisfaction Ensure customer satisfaction Market service Market service Quality control Quality control

6. Career Development Entry-level Entry-level technical skills to manage operation technical skills to manage operation Experienced Experienced strategic planning abilities strategic planning abilities Possible to advance from entry-level to manager level Possible to advance from entry-level to manager level

7. Future of Food Service Management Changing Canadian demographic Changing Canadian demographic aging population aging population ethnic mix ethnic mix

8. Marketing to Baby Boomers Support interest in wellness with healthy menu options Support interest in wellness with healthy menu options Provide value with high-quality food & atmosphere (includes emotional value) Provide value with high-quality food & atmosphere (includes emotional value) Offer customization – no one way to meet needs/wants of all boomers Offer customization – no one way to meet needs/wants of all boomers Deliver what you promise Deliver what you promise Satisfy their demand for service Satisfy their demand for service “hard-to please, high-maintenance consumers, particularly for the restaurant industry, so service needs to be excellent.” “hard-to please, high-maintenance consumers, particularly for the restaurant industry, so service needs to be excellent.” Lina Ko; Foodservice and Hospitality Nov/07 Lina Ko; Foodservice and Hospitality Nov/07

9. Food Security after Katrina Food insecurity rose from 15% to 82.5% Food insecurity rose from 15% to 82.5% 75% residents depended on outside sources of food and beverages 75% residents depended on outside sources of food and beverages 12.5% on food assistance before 12.5% on food assistance before  62.5% after hurricane Points to need for Points to need for clearer understanding of capacity to prepare for disasters clearer understanding of capacity to prepare for disasters Response capacity of individuals & agencies following disasters Response capacity of individuals & agencies following disasters

10. Emergency Preparedness Need for contingency plans for potential disasters Need for contingency plans for potential disasters short- and longer-term short- and longer-term What are some factors to take into account when setting up an emergency feeding centre? What are some factors to take into account when setting up an emergency feeding centre?

11. Emergency or Disaster Feeding What are the different areas of an emergency food service system? What are the different areas of an emergency food service system? What individual dietary needs should be considered when menu planning? What individual dietary needs should be considered when menu planning?

12. Emergency or Disaster Feeding Where might food and meals be obtained? Where might food and meals be obtained? Immediate Immediate Longer term Longer term How should the food service director deal with donations of food? How should the food service director deal with donations of food?

13. Emergency or Disaster Feeding What steps can the food service director take to ensure the safety of foods served? What steps can the food service director take to ensure the safety of foods served?

14. Emergency Preparedness Wallet Card From American Dietetic Association From American Dietetic Association http://www.eeatright.org/cps/rde/xchg/ada/h s.xsl/nutrition_17403_ENU_HTML.htm http://www.eeatright.org/cps/rde/xchg/ada/h s.xsl/nutrition_17403_ENU_HTML.htm http://www.eeatright.org/cps/rde/xchg/ada/h s.xsl/nutrition_17403_ENU_HTML.htm http://www.eeatright.org/cps/rde/xchg/ada/h s.xsl/nutrition_17403_ENU_HTML.htm

15. Food Safety

16. Causes of Foodborne Illness Bacteria Bacteria Infections Infections Poisoning Poisoning Parasites Parasites Viruses Viruses Fungi Fungi Pests Pests Chemicals Chemicals

17. Preventing Foodborne Illness

18. Readings Clark, 2000. Identifying educational needs Clark, 2000. Identifying educational needs Rodriguez, DiMarco, & Langley, 2009. Nutrition and athletic performance. Rodriguez, DiMarco, & Langley, 2009. Nutrition and athletic performance. Canadian Centre for Ethics in Sport, 2002. Advisory note (web) Canadian Centre for Ethics in Sport, 2002. Advisory note (web) Schwarz, 2008. Is working in a health club the right move? Schwarz, 2008. Is working in a health club the right move?