Management Practice in Dietetics

This text is the first of its kind to reflect the new CAADE educational competencies throughout, which require a greater emphasis on management topics for dietitians. Information on food service systems is included.

PART ONE Overview

1

(82)

Management Roles of Dietetics Professionals

2

(23)

Managing Within an Organization

25

(28)

Leadership

53

(30)

PART TWO Tools for Managers

83

(80)

Decision Making

84

(22)

Communication

106

(30)

Marketing

136

(27)

PART THREE Human Resources Management

163

(114)

The Workforce

164

(28)

The Employment Process

192

(31)

Developing and Motivating Employees

223

(21)

Employee Discipline

244

(33)

PART FOUR Managing the Work

277

(86)

Material Management

278

(29)

Workflow and Production

307

(36)

Productivity and Accountability

343

(20)

PART FIVE Managing Financial Resources

363

(38)

The Budgeting Process

364

(17)

Financial management

381

(20)

PART SIX New Directions in Management

401

(44)

Information Management

402

(22)

Managing Change

424

(21)

Appendixes

445

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Management Practice in Dietetics

Summary

Table of Contents

Supplemental Materials