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Are registered dietitians adequately prepared to be hospital foodservice directors?
J Am Diet Assoc. 2005 Aug; 105(8):1215-21.JA

Abstract

OBJECTIVE

To determine perceived importance of selected competencies for the role of hospital foodservice director and explore whether registered dietitians (RDs) are perceived competent in these areas.

DESIGN

Data were collected through a mailed questionnaire.

SUBJECTS

A random sample of 500 hospital foodservice directors and 500 hospital executives to whom the directors report.

ANALYSIS

Chi2, Mann-Whitney, and Kruskall-Wallis tests were used to examine differences among ratings by and demographic characteristics of foodservice directors and the executives with whom they work.

RESULTS

All competencies were perceived to be important for someone in the role of hospital foodservice director. RDs were perceived to be somewhat competent in all areas studied but were only perceived to be competent to expert in a few of the areas. Directors who were RDs and hospital executives who had worked with RDs rated the competence level of RDs higher than did non-RD directors and hospital executives who had not worked with RDs.

CONCLUSIONS

Unique competencies appear to be important for those aspiring to become hospital foodservice directors. Hospital executives who had worked with RDs perceived the competency level of RDs to be higher than did executives who had not worked with RDs. Often, areas rated as most important for the role of hospital foodservice director were not areas in which RDs were perceived to be highly competent. Additional competency development may be needed to better prepare RDs to assume the role of hospital foodservice director.

Authors+Show Affiliations

Department of Apparel, Educational Studies, and Hospitality Management, Iowa State University, Ames 20011-1120, USA. mgregoir@iastate.eduNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16182636

Citation

Gregoire, Mary B., et al. "Are Registered Dietitians Adequately Prepared to Be Hospital Foodservice Directors?" Journal of the American Dietetic Association, vol. 105, no. 8, 2005, pp. 1215-21.
Gregoire MB, Sames K, Dowling RA, et al. Are registered dietitians adequately prepared to be hospital foodservice directors? J Am Diet Assoc. 2005;105(8):1215-21.
Gregoire, M. B., Sames, K., Dowling, R. A., & Lafferty, L. J. (2005). Are registered dietitians adequately prepared to be hospital foodservice directors? Journal of the American Dietetic Association, 105(8), 1215-21.
Gregoire MB, et al. Are Registered Dietitians Adequately Prepared to Be Hospital Foodservice Directors. J Am Diet Assoc. 2005;105(8):1215-21. PubMed PMID: 16182636.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Are registered dietitians adequately prepared to be hospital foodservice directors? AU - Gregoire,Mary B, AU - Sames,Karoline, AU - Dowling,Rebecca A, AU - Lafferty,Linda J, PY - 2004/05/17/received PY - 2005/9/27/pubmed PY - 2005/10/12/medline PY - 2005/9/27/entrez SP - 1215 EP - 21 JF - Journal of the American Dietetic Association JO - J Am Diet Assoc VL - 105 IS - 8 N2 - OBJECTIVE: To determine perceived importance of selected competencies for the role of hospital foodservice director and explore whether registered dietitians (RDs) are perceived competent in these areas. DESIGN: Data were collected through a mailed questionnaire. SUBJECTS: A random sample of 500 hospital foodservice directors and 500 hospital executives to whom the directors report. ANALYSIS: Chi2, Mann-Whitney, and Kruskall-Wallis tests were used to examine differences among ratings by and demographic characteristics of foodservice directors and the executives with whom they work. RESULTS: All competencies were perceived to be important for someone in the role of hospital foodservice director. RDs were perceived to be somewhat competent in all areas studied but were only perceived to be competent to expert in a few of the areas. Directors who were RDs and hospital executives who had worked with RDs rated the competence level of RDs higher than did non-RD directors and hospital executives who had not worked with RDs. CONCLUSIONS: Unique competencies appear to be important for those aspiring to become hospital foodservice directors. Hospital executives who had worked with RDs perceived the competency level of RDs to be higher than did executives who had not worked with RDs. Often, areas rated as most important for the role of hospital foodservice director were not areas in which RDs were perceived to be highly competent. Additional competency development may be needed to better prepare RDs to assume the role of hospital foodservice director. SN - 0002-8223 UR - https://www.unboundmedicine.com/medline/citation/16182636/Are_registered_dietitians_adequately_prepared_to_be_hospital_foodservice_directors L2 - https://linkinghub.elsevier.com/retrieve/pii/S0002-8223(05)00640-1 DB - PRIME DP - Unbound Medicine ER -