Culinary Managers are responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers. Dietary and Foodservice Managers/Supervisors are responsible for preparation and service of patient meals at hospitals and long term care facilities. Both coordinate activities among various departments, such as kitchen, dining room, banquet operations, and ensure that customers are satisfied with their dining experience and patients are served a nutritious diet that is both medically permitting and palatable. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the equipment and facilities. Culinary and Dietary Managers are responsible for the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training. Challenging and rewarding careers are available in Culinary and Dietary Management and the current demand for trained, entry-level management employees is strong. Those who acquire professional credentials distinguish themselves as being highly skilled, trained, motivated, and career-minded. Successful Nutrition Option program graduates are eligible for membership to the Dietary Managers Association and sit for the nationally recognized Certified Dietary Manager Certification (CDM) exam, administered by the Association of Nutrition and Foodservice Professionals (ANFP). Employment opportunities for the Nutrition option graduates exist in medical centers, hospitals, extended care facilities, foodservice contract companies, child nutrition programs, and community health programs. Culinary Management option graduates are qualified for entry-level middle management trainee positions in large-scale foodservice enterprises such as foodservice contract companies, restaurants, hotels, cafeterias, catering, school foodservice, fast food outlets, and vending machine operations.
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