Dietary managers, under the direction of a dietitian,
supervise production, distribution, purchasing, budgeting, and the
hiring, training, and scheduling of employees. They also conduct assessments of the effectiveness
of nutrition care plans, interview clients about their diet histories,
calculate and implement diet plans, and provide counsel on basic
diet restrictions and standards for food preparation. They assure
their department is compliant with regulatory and sanitation standards.
In most nursing homes and hospitals, the dietary manager is the
department head, while a consultant registered dietitian handles
most of the clinical dietetic tasks.
Dietary managers may be employed in hospitals, nursing homes, school
cafeterias, hotels, restaurants, correction facilities, catering
services, and college campuses.
The number of first-line supervisors/managers of food preparation and serving workers employed in Florida in 2006 was 43,161. It is projected that in 2014 there will be 50,746, an annual average growth rate of 2.2 percent.
Length of Training/Requirements
Completion of an approved 120-hour didactic and 150-hour field experience
is required. The course may be taken at a community college or a
vocational-technical school or through an approved independent course
by correspondence. The course includes management aspects as well
Certification is voluntary and is available through the Dietary
Managers Association. Candidates must graduate from DMA-approved
educational programs and follow one of the six pathways to certification
eligibility. These are based on the candidates' membership status
in the DMA, their work and educational experience, and whether or
not they are in the military. Continuing education hours are required
every three years for certification renewal.
The average Florida salary for dietary managers was $26.58/hour in 2009.