Commercial foodservices include which of the following?
a. the military
b. restaurants
c. senior citizen centers
d. university dining
Q. 2Which of the following is not a motivational factor for dieticians to take on managerial duties?
a. The opportunity to avoid working directly with patients.
b. Increased professional stimulation.
c. A desire to take control of the situation.
d. Additional financial compensation.
Q. 3In 1999, the percentage of RDs who reported that they worked in food and nutrition management was:
a. 12.2.
b. 94.3.
c. 76.9.
d. 21.6.
Q. 4Historically, dieticians working as managers have done so in the field of:
a. dietetics education.
b. public health nutrition management.
c. food service management.
d. clinical nutrition management.
Q. 5Many dieticians choose to be dieticians in order to avoid:
a. a love of science.
b. working with well people to keep them well.
c. working with sick people to help them get well.
d. a world of business of which management is a part.
Q. 6The dietician as manager may have to develop key business competencies which include all of the following except:
a. a passion for good food.
b. negotiation skills.
c. financial knowledge.
d. supervisory abilities.