Interns at Chicago’s Rush University Medical Center have a lot to cram into their rotations besides foodservice management, but the department tries to make sure their experience is representative of all aspects of what many don’t even realize might be a very fulfilling career path.

Who will be onsite foodservice's future directors and managers, and where will they come from? Given the increased attention issues like nutrition, obesity and wellness have commanded recently, it's a fair bet that expertise in dietetics and nutrition will be a hot skill set for future managers and administrators.

That likely means a much greater role for RDs in onsite foodservice management, not just in the traditional institutional segments like healthcare, corrections and K-12, but also in colleges and even B&I.

In addition to their nutrition know-how, graduates of dietetic programs also have another highly desirable qualification: more training and exposure to quantity food production as part of their certification protocol. That's a significant factor when it comes to managing in many onsite environments, says Linda Lafferty, PhD, RD, FADA, dietetic internship director for the Food and Nutrition Services Dept. at Rush University Medical Center in Chicago.

“Quantity food production is not a big part of the hospitality management curriculum,” she says. “Dietitians are much better positioned to step into leadership roles in institutions, child nutrition programs, schools, hospitals, and any other place where you feed large groups of people.”

But is the supply channel up to the challenge?

“We need to help dietitians as they progress in their careers and are interested in stepping into management positions,” says Lafferty. “They typically need some more training, through fairly modest means like internships, symposiums, seminars and fellowships, to give them the experience and knowledge to be effective in management of food and nutrition services.”

The industry also has to take it upon itself to make sure that the management career option is given a fair hearing before dietetic program students and interns, Lafferty adds. That's because, all too often, academic programs underemphasize management careers even though foodservice management is part of the dietetic curriculum.

That situation is aggravated by a reduction in the number of programs with strong foodservice management components in the face of the profession's emphasis on clinical. As a result, most young RDs coming out of school are only vaguely aware of career opportunities in foodservice management.

So what is to be done?

Recent Emory Hospital dietetic intern Kip Slaughter (far r.) was recently hired full-time by the department as a special projects manager.

The Case for Self Promotion

There are several things, say prominent industry figures contacted by FM. Most generally, dietetic internship programs in onsite foodservice departments must do a better job of highlighting management career paths for interns who come through on their rotations. While foodservice management is a required component of dietetic internships, it is too often overshadowed by the many clinical requirements, many say.

“Students often come in with their only management experience coming from having worked in a restaurant,” says Mary Molt, PhD, RD/LD, assistant director of Kansas State University's housing & dining services who is also an assistant professor in KSU's dietetic program. “But after they work with us and we have them in class for a semester, many develop a more profound appreciation for management, and begin to think of it as something they may want to get into.”

“In our program, it's hard to pack a lot into the foodservice rotation because they are only here for a short time with a lot to go through,” adds Lynne Ometer, MS, MHA, RD, director of food and nutrition services at Emory Hospitals in Atlanta. “Still, we try to make certain that we give them a really upbeat kind of experience in the hope that, later in their careers, some may remember their foodservice management experience as being exciting, instead of just going to the kitchen to cook.”

It's not just a healthcare issue. All segments are beginning to realize that nurturing the next generation of managers and directors is a challenge that has not been sufficiently addressed.