Standards of Practice

Professional Practice Standards serve as the basis for quality dietetic practice for dietary managers. They serve as a guide for self-evaluation to determine the education and skills needed to advance an individual's level of practice.

Competency-1

Fluid Intake: Assessing Fluid Needs & Documenting Intake

Documenting in the Medical Record


Competency-2

Calculating Food Costs

Measuring Meal Production & Calculating Meal Equivalents

Determining Menu Item Prices

Menu Planning


Competency-3
  
Estimating Staffing Needs

Calculating FTEs


Competency-4 

Emergency Planning

Food Safety

Food Storage Guidelines


Competency-5 

Controlling Costs in Foodservice

Foodservice Department Catering