Management Practice in Dietetics

<p><em style=color: rgba(51 51 51 1)>Management Practice in Dietetics</em><span style=color: rgba(51 51 51 1)> 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.</span></p><p><span style=color: rgba(51 51 51 1)>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.</span></p><p><span style=color: rgba(51 51 51 1)>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.</span></p><p><span style=color: rgba(51 51 51 1)>Written in an accessible style </span><em style=color: rgba(51 51 51 1)>Management Practice in Dietetics</em><span style=color: rgba(51 51 51 1)> is designed for accredited dietetics education programs.</span></p>