J Korean Diet Assoc.  2002 May;8(2):121-131.

Analysis of the Dietitian's Job description in the business and industry foodservice

• Moon HK
• Jang YJ

Abstract

The purpose of this study was to verify the dietitian's job description(2000) for dietitians working at business and industry foodservice. The survey was carried out for the frequency, criticality and difficulty of each job description with 4 point. The number of subject was 39 dietitians, who have been working over 3 years at their position. The results are following ; 1. Duties with high frequency and criticality were menu managements, purchasing, storage and inventory controls, food productions, meal services, waste managements and sanitation managements. 2. Duties with middle frequency and high criticality were managing equipments and facility, human resources managements, financial managements, self promotions. 3. Duties with low frequency and high criticality were nutrition assessment (life cycles, certain diseases, specific conditions), medical nutritional theraphy, nutrition education and public health nutrition. 4. For difficulty, duties related food service had lower points than that of nutrition service.

Keyword

job description; frequency; criticality; difficulty; business and industry foodservice

MeSH Terms

Commerce*
Education
Food Services
Humans
Job Description*
Meals
Nutrition Assessment
Nutritionists
Public Health
Sanitation
Waste Management