Management Practice in Dietetics
Brooks/Cole (Verlag)
978-0-534-51657-4 (ISBN)
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MANAGEMENT PRACTICE IN DIETETICS, SECOND EDITION, merges all the areas of management practices in dietetics and foodservice into a unified whole, looking at management from a conceptual perspective and then citing examples of how the concepts apply to the various specialty areas. The text examines the wide-range of experiences managers face, from learning the terminology to understanding the choices and experiences associated with management practice. Whether being introduced to the aspects of management for the first time or returning to refresh their skills, this text covers the basics of what one needs to know in order to be a successful manager.
Nancy R. Hudson is the director of the Dietetics Program in the Department of Nutritional Sciences and Toxicology at the University of California, Berkeley. Her experiences include being the Chief Clinical Dietitian at The Stamford Hospital and the Clinical Nutrition Director at Children's Hospital in Oakland, CA. She has also received a number of awards, including the California Dietetic Association's Excellence in Education Award and Outstanding Dietetic Educator Award from the American Dietetic Association. A member of the American Dietetic Association, California Dietetic Assocation, Dietetic Educators of Practioners Practice Group, Foodservice Systems Management Education Council, and Kappa Omicron Nu, Nancy has written several articles and reviews and is the author of MANAGEMENT PRACTICE IN DIETETICS, SECOND EDITION (Thomson, 2006).
Part I: OVERVIEW.
1. Management Roles of Dietetics Professionals.
2. Managing within an Organization.
3. Leadership.
Part II: TOOLS FOR MANAGERS.
4. Decision Making.
5. Communication.
6. Marketing.
Part III: HUMAN RESOURCES MANAGEMENT.
7. The Workforce.
8. The Employment Process.
9. Developing and Motivating Employees.
10. Employee Discipline.
Part IV: MANAGING THE WORK.
11. Material Management.
12. Workflow and Production.
13. Productivity and Accountability.
Part V: MANAGING FINANCIAL RESOURCES.
14. The Budgeting Process.
15. Financial Management.
Part VI: NEW DIRECTIONS IN MANAGEMENT.
16. Information Management.
17. Managing Change.
| Verlagsort | CA |
|---|---|
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1095 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Wirtschaft ► Betriebswirtschaft / Management ► Allgemeines / Lexika | |
| ISBN-10 | 0-534-51657-2 / 0534516572 |
| ISBN-13 | 978-0-534-51657-4 / 9780534516574 |
| Zustand | Neuware |
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