Food & Nutrition Services Resume Samples
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Food & Nutrition Services Resume Samples
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GG
G Gleason
Guido
Gleason
3472 Hoppe Underpass
New York
NY
+1 (555) 584 0480
3472 Hoppe Underpass
New York
NY
Phone
p
+1 (555) 584 0480
Experience
Experience
Los Angeles, CA
Supervisor, Food & Nutrition Services
Los Angeles, CA
Donnelly-Huel
Los Angeles, CA
Supervisor, Food & Nutrition Services
- Completes all quality assurance, and performance improvement projects accurately and in a timely manner
- Assists with general duties of the Food and Nutritional staff when necessary to maximize the efforts of the department
- Demonstrates leadership, initiative, and creativity in working with the food service employees to achieve the daily goals and tasks
- Assists in keeping the department and supply room clean; helps to stock necessary food and supplies and maintains adequate inventory levels
- Oversees the patient trayline area in an efficient and effective manner as well as supervising the activities of the Food Service Workers
- Ensures that all food service equipment is properly stored when not in use
- Completes / oversees daily supervisory quality of care reports, temperature logs, and hand washing logs
San Francisco, CA
Hss-food & Nutrition Services Manager
San Francisco, CA
Hahn LLC
San Francisco, CA
Hss-food & Nutrition Services Manager
- Develops and implements cleaning schedules, completes sanitation inspections and develops reports for FNS Director
- Takes responsibility for self-development – supports a learning environment
- Effectively schedule the work of others to complete operations, programs, or activities
- Participates in annual performance evaluation process for all assigned staff ensuring reviews are completed per facility guidelines and time frames
- Assists in hiring and training new employees – interviews candidates
- Participates in facility community service events or does volunteer work in community
- Reports to work on time, requests time off in advance, follows ABM Healthcare Support vacation and attendance policies and procedures guidelines
present
Los Angeles, CA
Director of Food & Nutrition Services
Los Angeles, CA
Reichert LLC
present
Los Angeles, CA
Director of Food & Nutrition Services
present
- Ensures department works collaboratively with dietitians and professional staff to ensure that menu and department policies conform to nutritional standards
- Applies the principles of continuous quality improvement in delivery of services, through measuring, assessment and monitoring of FANS processes and systems
- Demonstrates knowledge of the occurrence reporting system and reports trends in occurrences to staff quarterly. This information is used to improve patient safety. Addresses patient safety in the Performance Improvement Plan
- Ensures staff is educated on established guidelines for reporting a significant medical error or unanticipated outcome in the patient's care which results in patient harm
- Supports and recognizes physicians as an important customer
- Actively supports facility community efforts, and represents the hospital in the community through participation in community organizations, agencies, speaker bureaus etc
- Demonstrates respect to the patient, family and/or significant others
Education
Education
Bachelor’s Degree in Dietetics
Bachelor’s Degree in Dietetics
University of Memphis
Bachelor’s Degree in Dietetics
Skills
Skills
- Ability to receive detailed information through oral communication and to make fine discriminations in sound
- Ability to develop proficiency in use of departmental computer systems
- Ability to function independently following standard practice/procedures, and refer questionable cases when they fall outside of practice standards
- Ability to communicate effectively and establish a cooperative, collaborative working environment
- Identifies all monitoring relative to quality control; reviews and summarizes data collected on a quarterly schedule
- Ability to accept constructive feedback and initiate appropriate actions to correct situations
- Plans and manages all IOP activities for the department; presents findings and proposed actin to all staff members and to Quality Improvement Committee
- Ability to demonstrate courtesy, compassion, and respect in relation to patients, families, visitors, physicians, and co-workers
- Utilizes case studies (annually) and informal peer review via quality improvement chart evaluation to ascertain competency of registered dietitians
- Sets goals for productivity and quality, indicating that the department is operating efficiently and effectively
15 Food & Nutrition Services resume templates
Read our complete resume writing guides
1
Cook-food & Nutrition Services per Diem Resume Examples & Samples
- High school diploma or equivalent strongly preferred
- Ability to follow standardized recipes and increase or decrease recipes as required
- Minimum 5 years of experience in a high volume food production kitchen required
- Minimum 5 years experience as a cook required. Hotel/restaurant background preferred
- Ability to lift, push, and pull up to 40 pounds
2
Cashier Food & Nutrition Services Resume Examples & Samples
- Greets and assists customers in a courteous, pleasant, and business-like manner
- Verifies cash at beginning and ending of each register opening and closing; informs supervisor of any discrepancies
- Collects cash, checks or meal vouchers for food items; processes debit/charge cards; issues receipts; counts back change and provides receipt to customers
- Refunds customers for overpayment of services and/or vending machine refunds within authorized limits; obtains all appropriate documents and signatures
- Maintains accurate menu price lists; adjusts for coverage or prices changes
- Prints end of shift reports from register
- Operates standard office and POS equipment
- Ensures functionality of equipment; informs supervisor of any malfunctions
- Maintains a clean and sanitary work station and in dining area
- Assists with restocking supplies in the dining and serving area
- Assists in the servery area which may include: serving hot items and assembling simple menu items
- Investigates, resolves or performs follow-up on complaints concerning cashier area; refers difficult problems to manager
- Six (6) months of cashier or related experience
3
Division Director, Food & Nutrition Services Resume Examples & Samples
- Financial and Clinical Data
- Project Management/Execution
- Operational Decision Making-Securing and comparing information from multiple sources to identify business issues; committing to an action after weighing alternative solutions against important decision criteria
- Leadership Disposition-Demonstrating the traits, inclinations, and dispositions that characterize successful leaders; exhibiting behavior styles that meet the demands of the leader role
- Empowerment/Delegation-Sharing authority and responsibilities with others to move decision making and accountability downward through the organization; enables individuals to stretch their capabilities, and accomplish the business unit’s strategic priorities
- Coaching and Developing Others-Providing feedback, instruction, and development guidance to help others excel in their current or future job responsibilities; planning and supporting the development of individual skills and abilities
4
Director Food & Nutrition Services Resume Examples & Samples
- Direct and manage the daily operations and activities of the Food Services Department to achieve quality improvement, fiscal, productivity and patient satisfaction goals and objectives established by upper management
- Responsible for staff performance and accomplishment of departmental responsibilities in accordance with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements
- Provide high-quality service to, and acting as liaison with, patients and their representatives, physicians and employees
- Ensure efficient operation of the department and optimum use of resources to maximize productivity and minimize costs
- High school diploma or GED Required
- College degree in Dietetics, Food Service Management or related field preferred
- Minimum of one year of experience in Health Care required
- Three to five years’ experience as Director Food and Nutrition Services in an acute hospital strongly preferred
5
Supervisor Food & Nutrition Services Resume Examples & Samples
- Consistently deliver the best in customer service and patient care. As a team member, demonstrate respect, dignity, kindness and empathy in each encounter with patients, families, visitors and other employees
- Orders food supplies as assigned
- Sets up food serving stations
- Works with Catering Supervisor for special functions and helps maintain the catering function
- Maintains production sheets and temperature logs
- Tallies last-minute special menu items
- Informs coos of necessary food items needed
- Sets and enforces standards for excellence in customer service in all the staff
- Communicates information, changes and updates to staff
- Assists with training, education and orientation of employees
6
Manager Food & Nutrition Services / Dietitian Resume Examples & Samples
- Ensures patient care is provided in accordance with departmental policies, procedures, and regulatory, recognized professional, quality, patient safety, environmental and infection control standards
- Monitors performance improvement activities to ensure compliance and address performance improvement opportunities
- Ensures staff is educated on established guidelines for reporting a significant medical error or anticipated outcome in the patient's care which results in patient harm
- Manage the patient services/diet office clerks, overseeing delivery of patient meals (including patient menu and tray line), utilizing approved (Computrition) automated diet office software, ensuring high quality service delivered resulting patient satisfaction
- Represents the hospital in community outreach
- Bachelors degree in related field required
- Computer experience with all aspects of food service to include but not limited to patient care, ordering, inventory, finance, menus, scheduling and diet office processes preferred. Critical thinking, service excellence and good interpersonal communication skills, ability to read/comprehend written instructions, and ability to follow verbal instructions
7
Manager Food & Nutrition Services Resume Examples & Samples
- High School Diploma or equivalent (GED) required. Bachelors degree in related field preferred
- 3-5 years food service or related food service operations experience preferably in a healthcare environment to include food preparation, distribution, service and record maintenance. 2+ years supervisory experience
- Certified Dietary Manager, (CDM), prefered
- Serve-Safe Certification or equivalent as approved by state of Florida required, or must become certified within 90 days of employment
- Computer experience with all aspects of food service to include but not limited to ordering, inventory, finance, menus, scheduling and diet office processes preferred
8
Food Nutrition Services Clerk Days Resume Examples & Samples
- Assists dietitians in screening of all new admissions and obtaining food preferences
- Maintains computer systems with accurate and current data
- Processes, modifies, collects and checks patient menus for each meal updating menus with most current information to assure compliance with dietary modifications and restrictions
- Participates in meal services and/or other production related duties as needed
- Maintains effective communication with patient and family. Ensures patients are informed of additional food item availability
- Maintains proactive and effective communication with dietary team
- 1-2 years’ experience as a Diet Tech strongly preferred
9
Food & Nutrition Services Supervisor Resume Examples & Samples
- High School Diploma/GED
- Serve-Safe Certification Requred
- 3 or more years in a previous lead position in a food service enviornment
- Math, Analylitical, Grammer/Spelling Skills
10
Food & Nutrition Services Coordinator Resume Examples & Samples
- Taking meal orders from patients using Computrition tablet system
- Complies with dietary restrictions on modified diets
- Offers alternative to menu as allowed on prescribed diet
- Honors patient’s food allergies and cultural dietary needs
- Assembles trays according to diet restrictions in a timely and accurate manner
- Interacts with nursing to ensure accurate diet prescriptions met
- Maintains accurate and current information for each patient on their assigned unit
- Assist dietitian with patient specific needs including calorie counts
- Perform AIDET principals
- Accurately check meals when building trays against Computrition tickets
- Checking patient diet information with Computrition against Meditech reports
- Communicates any patient related problems to appropriate personnel in a timely manner
- Adheres to confidentiality and patient’s rights policies
- Complies with safety and sanitation procedures
- Completes daily assigned cleaning duties prior to leaving at end of shift
- Follows HACCP guidelines when assembling and distributing food supplies to ensure quality and safety of food supply
- Utilizes food service equipment according to department safety procedures
- Follows department and facility wide policies
- Participates in daily line-up meetings, monthly departmental meetings and staff development programs as assigned
- Exhibits pleasant and cheerful demeanor and maintains a positive, can-do attitude towards employees, physicians, patients and visitors
- Leads other staff members in department operations
- Create and modify employee schedules in the best interest of the department first
- Closes department at end of shift and records next shift communication notes in log
- High school diploma/GED required
- Previous food service experience required, preferably in supervisory role
11
Food & Nutrition Services Technician PRN Resume Examples & Samples
- Adheres to Food & Nutrition Services policies and procedures Responsible for prompt and courteous service of quality food to patients throughout the life cycle and customers in all service areas
- Appropriate safety and sanitation activities to ensure a quality food service department
- Knowledge of Nutrition as related to modified diet principals and requirements
12
Food & Nutrition Services Technician PRN Resume Examples & Samples
- Accurately and completely documents required logs
- Recognizes the purpose of employment is to prioritize the patient as number one
- Interactions with patients and colleagues demonstrate compassion and respect for the inherent dignity, worth, and uniqueness of every individual, unrestricted by considerations of social or economic status or cultural beliefs
- Demonstrates ability to fulfill requirements of attendance, punctuality, and timekeeping practices
- Behaviors and interactions demonstrate a positive attitude, personal initiative and motivation to achieve the goals of the department
13
Food & Nutrition Services Technician Resume Examples & Samples
- Under the immediate direction of the dietary supervisor and the general supervision of the food service management, is accountable for individual customer service and food service tasks
- Duties include, but not limited to, patient tray preparation, serving in cafeteria, general kitchen cleaning, food labeling, stocking of assigned areas and preparation of snacks and nourishments
- Identifies and assists with opportunities for performance improvement activities in the department and with other service areas
- Demonstrates fiscal responsibility by taking ownership of time management, decreasing waste (of time and supplies) and promoting cost effectiveness. To actively market services to increase volume and awareness
- Demonstrates the ability to be an advocate for and strive to protect the health, safety and rights of the patient
- Communicate effectively with other employees (physicians, nursing and ancillary staff) to provide for continuity of patient care and to meet the needs of the customers we serve
- To uphold the standards of the department and organization with integrity
14
Food & Nutrition Services Supervisor PRN Resume Examples & Samples
- Display positive guest and employee relations at all times
- Strong communication skills, both verbal and written
- Assists with planning employee’s work schedules
- Enforces daily use of posted time and duty assignments
- Assures all staff breaks are provided daily
- Checks census, menu and daily work schedule, adjusting as needed to fulfill daily operational needs
- Completes cash register sales records
- Collects and enters daily and monthly statistical data into spreadsheets to have ready for director for month end reports
- Assists with the completion of daily departmental tasks and special functions
- Provides direction to cooks on production, safety, sanitation, and proper food handling
- Assists in preparing cafeteria weekly menu and specials
- Reviews production sheets and daily census to calculate proper food preparation
- Assures temperatures are recorded, completes cooling logs are completed, all cooler temperatures at opening and closing daily are conducted
- Assures quality and appearance are maintained at all times
- Maintains cafeteria food supply levels
- Participates in the orientation and training of new personnel
- Attends all required meetings
- Conducts daily huddles with team members
- Maintains an orderly and sanitary department; assures proper infection control processes are conducted during all food handling
- Monitor inventories for safe food handling practices
- Maintains sanitation standards
- Assures all products are labeled, dated and rotated, verifies by checking all coolers and storage areas daily
- Accountable for ensuring food receiving and storage are in compliance with regulatory standards, e.g. JCAHO, CMS, Texas Department of Health and City Health Department of North Richland Hills and HACCP
- Inspects all work stations, coolers and service areas at the end of each shift to ensure all areas are compliant with safe and sanitary practices
- Must be able to work all positions within the department
- A registered dietetic technician or certified dietary manager is preferred
- Must have basic knowledge of Excel, Word, Outlook, mathematics and food handling
- Minimum one year supervisory experience in a food production setting, preferably acute care hospital
- Experience in modified diets preferred
15
Food & Nutrition Services Lead Resume Examples & Samples
- Minimum of 5 years professional culinary leadership experience
- Comprehensive knowledge of food & catering trends with focus on quality, sanitation, production & presentation
- Food Service Handlers certification through the Texas Department of Health preferred but required after 1 year of employment
16
Director, Food & Nutrition Services Resume Examples & Samples
- Organization – proactively prioritizes needs and effectively manages resources
- Leadership – guides individuals and groups toward desired outcomes, setting high performance standards and delivering leading quality services
- Tactical execution – oversees the development, deployment and direction of complex programs and processes
- Judgment – Makes decisions based upon job knowledge and experience. Considers all impacted areas in decision process. Seeks advice where applicable. Judgment sensible and reliable
- PC skills – demonstrates proficiency in Microsoft Office applications, Meditech, Business Objects, team rooms, and discipline-specific food management, diet office and point of sale applications, (Computrition), purchasing vendor applications and others as required
- Financial management – applies tools and processes to successfully manage to budget
- Project management – assesses work activities and allocates resources appropriately
- Analytical skills – ability to comprehend and analyze options to determine best decision for patients, facility, department and company
- Experience in hospital foodservice required, with 3-5 years management experience
- Knowledge of foodservice activities and duties, terminology and nomenclature required
17
Director of Food & Nutrition Services Resume Examples & Samples
- Demonstrates twenty four hour responsibility and accountability for operations to ensure safe, quality, efficient food handling and preparation of menus
- Ensures department works collaboratively with dietitians and professional staff to ensure that menu and department policies conform to nutritional standards
- Ensures provision of quality services by maintaining appropriate resources, staffing levels, competency of staff, maintenance/ and performance of equipment, instrumentation calibration, physical space, and training and education of staff
- Applies the principles of continuous quality improvement in delivery of services, through measuring, assessment and monitoring of FANS processes and systems
- Ensures compliance with JCAHO, and all legal, regulatory and accrediting agency requirements
- Demonstrates knowledge of the occurrence reporting system and reports trends in occurrences to staff quarterly. This information is used to improve patient safety. Addresses patient safety in the Performance Improvement Plan
- Ensures staff is educated on established guidelines for reporting a significant medical error or unanticipated outcome in the patient's care which results in patient harm
- Develops and fosters effective collaboration between departments, and other services to ensure an integrated approach in providing services to meet the needs of the patients served
- Supports and recognizes physicians as an important customer
- Actively supports facility community efforts, and represents the hospital in the community through participation in community organizations, agencies, speaker bureaus etc
- Models, fosters, and encourages a Service Excellence culture. Assumes responsibility and accountability for departmental implementation, execution, and practice of service excellence
- Demonstrates respect to the patient, family and/or significant others
- Utilizes company systems and vendors to ensure appropriate monitoring and control of inventory and supplies
- Demonstrates responsibility and accountability in managing productivity standards. Continuously evaluates and assesses staff assignment, and work process/design to enhance productivity and service delivery to meet stakeholder expectations and business goals
- Actively monitors budget for area and evaluates expenditure on a regular basis. Initiates recommendations to ensure department is operating within budget
- Optimizes use of supplies, equipment and services, ensuring a high level of service. Actively seeks ways to control costs without compromising patient safety, quality of care, or the services delivered
- Provides leadership of the FANS function, services and programs. Ensures selection, retention and assignment of competent workforce to ensure effective delivery of departmental services. Demonstrates accountability for maintaining and monitoring utilization of resources, physical space, equipment, department protocols, equipment, standards, policies, and practices
- Manages staff performance through regular review, real time feedback, and performance planning. Ensures performance reviews are conducted on time. Actively coaches and mentors staff
- Provides leadership in managing, facilitating and communicating organizational change. Encourages risk taking; fosters a culture of innovation and continuous improvement
- Demonstrates accountability and responsibility for orienting new staff to specific job duties with particular focus on safety and infection control
- Demonstrates personal responsibility for professional development. Actively promotes development of self and others through participation in professional organizations, educational opportunities, etc
- Attends in-service presentations, and completes mandatory education week, including but not limited to , infection control, patient safety, quality improvement, MSDS, and OSHA standards (PPE, First Aid and Blood-borne pathogens, Hazard Communications, Emergency Procedures and Job Safety)
- Demonstrates and promotes a positive customer service attitude, which encourages quality patient care and enhances the image/reputation of the facility
- Demonstrates and promotes a culture of recognizing diversity and valuing individual strengths
- Personal/professional conduct reinforces Company's values and promotes Code of Conduct. Demonstrates ethical and compliance principles in her/his daily activities
- The leader meets his/her leadership obligations under the Ethics and Compliance program
- Bachelor's Degree in food service management, dietetics, nutrition, or other related field, preferred
- At least five years’ experience in related field; three of which were in a management role
- Organizational, Verbal, Interpersonal, Customer Relations, Mathematical, Analytical, Grammar/Spelling, Read/Comprehend written instructions, Follow verbal instructions. Proficiency in Microsoft Word and Excel. Knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and Medical Nutrition Therapy
18
Dir, Food & Nutrition Services Resume Examples & Samples
- Establishes departmental policies and procedures; administers personnel policies as established by the department and the hospital
- Frequently inspects all work areas in the department
- Meet with Clinical Nutrition Manager to coordinate and integrate therapeutic and administrative aspects of dietetics to provide nutritional care
- Establishes and maintains a high standard of sanitation, safety and security
- Prepares employee evaluations for Operations Manager and Clinical Nutrition Manager and oversees preparation of all staff evaluations by the Operations Manager
- Maintains effective written and verbal communication and public relations
- Assists with planning special functions
- Oversees purchasing functions
- Manage operations within departmental productivity budget
- Plans and conducts meetings, in-service programs and orientations
- Plans, develops, controls and evaluates food service systems
- Exhibits excellent customer service relations to patients, visitors, physicians and associates; shows courtesy, compassion and respect
- Review monthly Department Operating Report (DOR) and analyzes performance compared to budget to ensure goals are met
- Manage Payroll by managing time updates and edits daily
- Manage expenses at or below budget
- Encourage and maintain employee engagement and recognition
- Maintain compliance with regulatory requirements
- Manage Patient Engagement related to Food Services
- Taste cafeteria food daily to ensure appropriate recipe for the meal
- Assist with catering if needed
- Assist on patient tray line when needed
- Meet with the Supervisors 3 times daily
- Review Productivity Reports in PLUS daily
- Spend time with employees each day
- Review Cafeteria menu weekly before goes out
- Review invoices weekly
- Complete hand wash audit monthly
- Complete end of month report for fiscal services
- Develop supervisors schedule monthly
- Prepare the Culture Report quarterly or as needed to track employee engagement
- Ensure employees complete required education (Code of conduct, employee engagement survey, Environment of Care, etc.)
- Monitor and make patient menu changes
- Complete employee paperwork required for financial assistance
- Reconcile cash if needed
- Prepare disciplinary actions
- Follow up with patient complaints
- Prepare newsletter bi-weekly
- Meet with Nursing Directors individually at least quarterly to address needs and concerns
- Attend Nursing Leadership Team Meeting every other month
19
Cook-food & Nutrition Services Resume Examples & Samples
- Adheres to Food & Nutrition Services policies and procedures
- Quality food preparation of food in sufficient quantities to cover all service requirements
- Timing of preparation to meet service schedules for patients, staff, visitors, and catering services
- Adhere to standardization of recipes and portion control to prevent food waste and control cost
- Care and sanitation of equipment in production area
- Maintaining the following standards
- Formal training or previous on-the-job training in food preparation, basic principals and requirements of food safety and sanitation required
- One (1) year of food service experience in quantity food preparation/production in a hospital, extended care facility, or other quality food service operation
- Knowledge of basic principles of nutrition as related to modified diets and basic nutrition principals
- Knowledge and practice of quality and quantity food preparation
- City of Houston Department of Health and Human Sanitation: “Certified Food Service Handler” preferred
20
Chef Supervisor, Food & Nutrition Services Resume Examples & Samples
- Associate’s Degree from an accredited Culinary Arts Program required
- Experience in a fast paced large scale setting, fine dining restaurant, hotel or country club
- Experience in Public Speaking preferred
- Experience in Budgeting and cost controls
- Completion of a culinary arts program from an accredited institution
- ACF Certification required within 18 months
- Active Member of the ACF preferred
21
Cook-food & Nutrition Services Resume Examples & Samples
- Pushes food carts, racks, dollies, and cambros
- Monitors refrigerator and freezer temperatures internally and externally
- Knowledgeable and practices food safety codes and governing standards; federal, state, local, and accreditation agencies
22
Purchasing Clerk, Food & Nutrition Services Resume Examples & Samples
- Communication – communicates clearly and concisely both verbally and in writing
- PC skills – demonstrates proficiency in Microsoft Office applications, team rooms, and discipline-specific food management, and point of sale applications, (Computrition), purchasing vendor applications and others as required
- Policies & Procedures – demonstrates knowledge and understanding of organizational policies, procedures and systems
- Experience in hospital foodservice required, with 2-3 years production or purchasing experience in foodservice department
- Knowledge of foodservice and culinary activities and duties, terminology and nomenclature required
- Expertise in food products required
23
Food & Nutrition Services Resume Examples & Samples
- Assists in the service and delivery of food to the patient
- Under direct supervision of the Manager, the Cashier conducts proper cash and change transactions, stocks condiment and beverage stations adequately, and cleans cafeteria thoroughly
- One year in hospital setting preferred. Past experience as a cashier in a consistent paced restaurant, fast food, or retail establishment preferred
24
Supervisor Food & Nutrition Services Resume Examples & Samples
- Minimum of 2 years food service experience
- Experience as a supervisor preferred
- Excellent communication and customer service skills
25
Food & Nutrition Services Resume Examples & Samples
- Demonstrates respect, courtesy and empathy to all individuals; patients, families, co-workers, physicians and volunteers
- Maintains positive work relationships and contributes to a team environment
- Under supervision from management the employee will perform other duties and tasks as assigned such as stocks food and supplies in all areas of the hospital
26
Manager of Food & Nutrition Services Resume Examples & Samples
- Previous food service management experience required
- Good communication skills required
- Ability to successfully interact with staff, co-workers and management
- Computer based program knowledge preferred (Excel, Word, Power Point, etc.)
27
Director of Food & Nutrition Services Resume Examples & Samples
- Bachelor’s degree preferred
- Bachelor’s degree in food or nutrition preferred
- Current TN Dietitian’s license preferred
- Academy of Nutrition and Dietetics registration or graduate of a state-approved course with a minimum 90 hour classroom instruction in food service supervision including Certified Dietary Manager certification
- Prior management experience in an institutional food service setting
- Excellent interpersonal skills, communication skills, and demonstrated ability to work cooperatively
28
Supervisor of Food & Nutrition Services Resume Examples & Samples
- Patient Tray Line
- Production
- Ashland City
- Food Court
- Demonstrated experience with each of the required areas in section one
- Interpersonal skills to successfully interact with co-workers
29
Supervisor Food & Nutrition Services / Days Resume Examples & Samples
- Assures that food is prepared and set-up on patient trayline and the cafeteria
- Oversees duties of Cooks ensuring quality and presentation is meeting department standards at all times
- Complies with all health regulations and ensures cooks are also in compliance
30
Food & Nutrition Services Supervisor Resume Examples & Samples
- High school diploma or equivalent required. College degree preferred
- Minimum 2 years experience in Food Service, Hospitality, Hotel, or Fine Dining and 1 year of supervisory experience is required
- Hospital experience, knowledge of JCAHO, Title 22 regulations, and of clinical nutrition are assets
- Must have excellent customer service skills and the ability to supervise others
31
Supervisor, Food & Nutrition Services Resume Examples & Samples
- Maintains or exceeds department standards for accuracy, cost, appearance, quality, and timeliness
- Demonstrates leadership, initiative, and creativity in working with the food service employees to achieve the daily goals and tasks
- Encourages a team- oriented environment that enhances productivity and morale and assigns staff to accomplish daily tasks and goals
- Completes all quality assurance, and performance improvement projects accurately and in a timely manner
32
Hss-food & Nutrition Services Manager Resume Examples & Samples
- Maintains professional behavior consistent with the role, as well as maintain composure in difficult interpersonal situations
- Knows who all their customers are and initiates and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers. Responds to all requests from the customers with a can-do attitude. Follows up on requests with a sense of urgency
- Initiates and maintains positive relationships with co-workers/associates in an effort to build a strong team. Communicates with other Nutrition Services Team and staff members to ensure high quality food service for our patients
- Develops, facilitates, and monitors the process for customer service and patient satisfaction improvement initiatives and suggest new methods that lead to better service. Identifies and implements changes as needed to ensure continual improvement in patient services to meet the department’s patient satisfaction goal
- Ensures all policies and procedures for Patient Food Service are implemented and maintained. Including proper operation of IT systems, e.g. DFM and patient care system
- Develops/coaches department associates to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills or build relations with peers, hospital staff, patients and customers
- Promotes and drives departmental TQM/Customer Service initiatives; makes rounds with patients to assess if their meal service expectations are being met through the customer satisfaction survey and implement service recovery as needed
- Proactively report pertinent feedback to FNS Director in a timely manner
- Directs staff on the proper of all supplies/equipment within the patient services area; notifies maintenance of equipment in need of repair and/or works with outside contractor; take corrective action as needed until equipment operable
- Work in conjunction with buyer to order food, supplies and equipment as needed, staying within budget
- Follows Universal Precautions/Infection Control Procedures
- Demonstrates understanding of HIPAA Privacy Act; maintains confidentiality of patient information
- Works closely with Executive Chef to ensure continuous communication regarding the menu, costs and availability of products for the patient services operation
- Develops and implements cleaning schedules, completes sanitation inspections and develops reports for FNS Director
- Ensures temperature records for food, coolers and freezers are completed and filled per policy and procedure
- Develops staff schedules within budgeted master schedule. Monitors staffing daily ensuring all positions are filled; moves staff/adjust schedules as needed to maintain service
- Documents employee report offs and reports occurrences to FNS Director
- Demonstrates ability to work and complete all job tasks for all kitchen and tray assembly positions, especially the automated operation (DFM); works in absence of staff to maintain services, if needed
- Assists in hiring and training new employees – interviews candidates
- Ensures that all food items are visually inspected and tasted prior to the start of each meal patient meal service; ensures proper action is taken if any items found to be below standard
- Conducts daily shift huddles with staff. Verifies all food temperatures, portioning and placement of items on trays
- Monitors tray assembly (trayline/room service) operation, food production, sanitation and safety; identifies problems and directs staff to corrective action to resolve and prevent reoccurrences
- Ensures all opened/leftover food is stored properly
- Is able to lead the department in the absence of the FNS Director
- Participates in budgeting for cost of food, supplies and capital equipment
- Ensures department and annual facility training programs are completed within given timeframes; conducts in-service training
- Assists with maintaining employee files, time and attendance records and corrective action process; aware of and enforces all HR procedures as noted in employee personnel manual
- Participates in annual performance evaluation process for all assigned staff ensuring reviews are completed per facility guidelines and time frames
- Completes cashing out process for register(s), records information accurately and orders change from accounting when needed
- Attends outside educational seminars pertinent to patient satisfaction and service as well as regulatory issues
- Reports to work on time, requests time off in advance, follows ABM Healthcare Support vacation and attendance policies and procedures guidelines
- Completes other duties as assigned by Food and Nutrition Services Director
- May be required to travel via automobile to meetings and hospital-related functions
- Responsible for retail sales tracker up to date, SWOP compliance, Compliance with Operations reviews, cashier checkup audits and purchasing checkbook
- Conduct meetings or lead group discussions in an effective and time-efficient manner. Be prepared; take an appropriate role; facilitate active participation; manage disruptions, and ensure that meetings consistently end on time and achieve stated objectives
- Able to respond to emergencies at both night time and on weekend as required
- Three to five years supervisor/management work experience in a food service/healthcare environment
- Verbal and interpersonal skills necessary to interact effectively with co-workers and vendors
- Able to communicate effectively in both written and verbal formats
- This position requires the use of telephone and email throughout the day
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Manager Food & Nutrition Services Resume Examples & Samples
- Coordination/integration of department services with the hospital’s primary function
- Develop/implement policies/procedures that guide/support the provision of services
- Recommend a sufficient number of qualified/competent staff to provide department services in support of provision of services
- Determine the qualifications/competence of personnel
- Continuously assess/improve department’s performance
- Maintain/implement quality control programs
- Provide for the orientation, in-service training and continuing education of staff
- Recommend space and other resources needed in the provision of services
- Identify and select outside sources for needed services
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Supervisor, Food & Nutrition Services PRN Resume Examples & Samples
- Leadership/Staff Development
- Maintains staff schedules
- Provides patient and employee rounding and responds to requests in a timely manner
- Problem solves for improving departmental efficiencies
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Retail Manager of Food & Nutrition Services Resume Examples & Samples
- Works with Executive Chef on retail menu development, recipe execution and production of highest quality food for retail customers
- Develops and monitor evaluation processes for retail customer satisfaction
- Manages retail stock including purchasing, maintaining adequate inventory and distribution of goods
- Program manager of Suitepoint Point of Sale system including menu development, food labeling and accounting reports
- Conducts staff interviews and hiring of retail staff
- Complete work schedule to ensure adequate coverage for retail area
- Develops, implements, and documents training tools for retail foodservice staff
- Manages Retail foodservice staff including employee rounding, performance management plans and maintaining competencies
- Maintain and enforce disciplinary policy and follows through on procedures
- Ensures processes are followed and initiates performance improvements within trouble areas
- Sets standards and policy/procedures for retail area of food and nutrition and ensures compliance to JCAHO, Federal and state requirements
- Develop and implement HACCP standards to be compliant with federal, state and local agency regulatory
- Associates or Bachelor's Degree in nutrition related field of study preffered
- Certified dietary manager (CDM), Certified Food Protection Professional or (CFPP) Certified Master Chef (CMC) preferred
- Over 3-5 years management experience
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Food & Nutrition Services Supervisor Resume Examples & Samples
- Oversees patient tray line operation
- Trains new patient food service employees
- Prepares and/or monitors foodservice employees’ schedules
- Assists with food production activities and quality
- Maintains effective communication with staff
- Collects and monitors H.A.C.C.P. (Hazardous Analysis and Critical Control Points) data
- Performs auxiliary duties as required
- Assists in managing and controlling physical and personal resources
- Enforces security
- Enforces sanitation standards
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Supervisor Food & Nutrition Services Resume Examples & Samples
- High School or GED required; Associate Technical Degree Preferred
- CDM (Clinical Dietary Management) certification preferred
- One (1) + years experience in Healthcare preferred
- One (1) + years of Food Service Management experience required
- Strong supervisory, leadership, management, and coaching skills
- Ability to work with computers and the necessary software typically used by the department
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Manager of Food & Nutrition Services Resume Examples & Samples
- Bachelor’s Degree in Nutrition or Dietetics
- Master’s Degree – required for management of Dietetic Internship
- Minimum of two years of hospital clinical dietetic experience, required
- Prior Supervisory/Management experience preferred
- Registered Dietitian with Commission on Dietetic Registration
- Must obtain Texas Licensure within one year after employment
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Supervisor, Food & Nutrition Services Resume Examples & Samples
- Trains/orients/schedules personnel for all aspects of food service, sanitation, and safety. Monitors employee performance and outcomes; retrains as needed
- Coordinates the acquisition of food items and functionally supervises the activities of food preparation, storage, and distribution to multiple meal services and multiple food service sites
- Ensures that maintenance work orders, incident reports and work schedules are completed in a timely manner
- Maintains food production records, quality assurance data, and performance improvement data as required
- Demonstrates excellent and timely problem solving skills in handling patient, employee, and customer issues
- 3 years food service supervisory experience required
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Director / Food & Nutrition Services / Days Resume Examples & Samples
- With knowledge of the organization’s primary functions and goals, provides foodservice and nutrition service that support the hospital’s functions/goals
- Utilizes strong interpersonal skills to communicate department functions and expectations to food and nutrition service employees; establishes rapport with all hospital departments and collaborates on inter-departmental objectives. Attends all scheduled meeting and provides input as appropriate
- Develops and communicates policies and procedures that further ethical, high quality patient care. Policies and procedures are developed collaboratively when other departments share in the function
- Establishes guidelines for staffing; recommends staffing changes when indicated
- Utilizes case studies (annually) and informal peer review via quality improvement chart evaluation to ascertain competency of registered dietitians
- Plans and manages all IOP activities for the department; presents findings and proposed actin to all staff members and to Quality Improvement Committee
- Identifies all monitoring relative to quality control; reviews and summarizes data collected on a quarterly schedule
- Delegates employee orientation to foodservice supervisors; develops and presents all inservice education with staff members
- Identifies needs for space or other resource allocation during capital budgeting process; follows hospital procedures for requisitioning of resources
- Any services not provided by the organization or included in the functions of the department are contracted; the Food and Nutrition services Director participates in selection of contractor or other vendor
- Maintains expertise in foodservice systems by membership in foodservice management group(s), attending professional meetings and skill development, and by perusing publications dealing with foodservice systems
- Performs administrative functions of the department including processing payroll, creating man-hours reports, hiring and firing, scheduling employees, and other as needed
- Prepares operating and capital budgets that are consistent with organizational goals; reviews department operations report monthly to ascertain compliance with budget guidelines
- Sets goals for productivity and quality, indicating that the department is operating efficiently and effectively
- Sets standards for food safety and sanitation practices that reduce the risk of food borne illness; ascertains that food handling and storage practices are consistent with industry-wide sanitation, safety, and security guidelines
- Maintains registration status
- Works on catered events as needed
- Physical requirements include ability to extend hand(s) and arm(s) in any direction; stand for sustained periods of time; move about on foot to accomplish tasks; use upper extremities to press against something with steady force in order to thrust forward, downward, or outward; raise objects from a lower to a higher position or move objects horizontally from position –to- position; pick, pinch, type or otherwise work with fingers rather than the whole hand or arm; apply pressure to an object with fingers and palm
- Ability to express or exchange ideas by means of the spoken word. Primary functions include activities in which incumbent must convey detailed or important spoken instructions to patient, physicians, families, and /or other employees accurately, loudly, or quickly
- Ability to receive detailed information through oral communication and to make fine discriminations in sound
- Visual acuity sufficient for work which details largely with preparing and analyzing data and figures, accounting, transcription, computer terminal operations, extensive reading and visual inspection involving small parts/defects
- Ability to plan and perform diversified duties requiring an extensive knowledge of a particular field. Involves the exercise of judgment in the analysis of facts and conditions regarding individual problems or transactions to determine what actions should be taken, within the limits of standard practice
- Ability to work in surroundings which may subject incumbent to inside environmental conditions without protection from temperature changes; hazards including proximity to moving mechanical parts, electrical current, exposure to high heat and exposure to drugs and chemicals; atmospheric conditions with one or more conditions that affect the respiratory systems or the skin (i.e., fumes, odors, dust, mists, gases)
- Ability to wear protective clothing such as gown, mask, glove, head cover, safety glasses, and/or safety shoes
- Ability to function independently following standard practice/procedures, and refer questionable cases when they fall outside of practice standards
- Ability to demonstrate courtesy, compassion, and respect in relation to patients, families, visitors, physicians, and co-workers
- Ability to communicate effectively and establish a cooperative, collaborative working environment
- Ability to accept constructive feedback and initiate appropriate actions to correct situations
- Ability to develop proficiency in use of departmental computer systems
- Ability to perform all activities outlined in the department orientation guide
- Willingness to identify and take action toward meeting own learning needs
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Supervisor, Food & Nutrition Services Resume Examples & Samples
- Supervise the accurate and prompt delivery of menus, meals/feedings, snacks and other items to all patient care units daily
- Ensures that patient’s food preferences are being met, and special attention is given to cultural and religious preferences as it relates to food
- Oversees the patient trayline area in an efficient and effective manner as well as supervising the activities of the Food Service Workers
- Ensues that patient safety initiatives are adhered to at all times (i.e. red rules, proper patient food temperatures, and diet accuracy)
- Ensures that employee schedules are completed and posted per department and hospital policies and procedures
- Mentors employees to ensure that they adhere to safe food handling procedures as dictated by both internal and external standards
- Completes / oversees daily supervisory quality of care reports, temperature logs, and hand washing logs
- Checks daily census and ensures staff is allocated accordingly to maximize productivity
- Coordinate with the Nursing Supervisors to set priorities of food delivery services to patients
- Assists in keeping the department and supply room clean; helps to stock necessary food and supplies and maintains adequate inventory levels
- Performs quality assessments and reviews with the appropriate staff members to identify opportunities to praise and/or corrective action
- Sets short-term and long-term goals for Food and Nutritional staff, both individually and as a group
- Maintains equipment log when repairs or monthly service occurs with kitchen equipment
- Monitors employees time and attendance; records and takes necessary steps to correct behavior which violates hospital policy
- Ensures that all food service equipment is properly stored when not in use
- Assists with general duties of the Food and Nutritional staff when necessary to maximize the efforts of the department
- Conduct training with employees on a yearly basis and as needed for department needs
- Responds to emergencies when requested (which may or may not include issues specific to the department), noting problems, action taken, and recommendations to avoid a similar incidents in the future
- Demonstrates knowledge of, or ability to ascertain, information regarding but not limited to federal, state, and hospital standards
- 3 years of supervisor experience in healthcare food and nutrition services
42
System Director Food Nutrition Services Resume Examples & Samples
- Provides strategic direction for Food & Nutrition Services across the system in collaboration with (Aramark) the contracted provider of the services. Facilitates full engagement with clinical leadership and the system wide integration
- Recommends approval or modification of scope changes for FANS as proposed by contracted provider of services. (Aramark)
- Conducts quality audits of each hospital’s Food & Nutrition Service departments on a scheduled basis, analyzing results and identifying strategies for improvement
- Provides regular monthly reporting to Director of Hospitality Services of audit performance for contract compliance and payment
- Coordinates BSWH capital plans for all Food & Nutrition Services for purposes of planning, consolidation, reporting and tracking
- Reviews and collaborates on the standardization, development and updates of Food & Nutrition Services policies and procedures. Leads & coordinates the integration with BSWH operations
- Leads the ongoing evolution and development of FANS quality and other related performance metrics. Identifies opportunities for improvement
- Insures that the provision of clinical dietetics meets the needs of clinical operations across BSWH
- Strong operational background in healthcare Food & Nutrition Services; patient services, production, retail with special emphasis on clinical dietetics
- Experienced Leadership, management, and analytical skills
- Communicates openly and effectively. Listens to understand. Writes clearly. Shares information appropriately. Keeps others well informed. Responds in a timely manner
- Strong knowledge of State and Local CMS/TJC/TX Department of Health regulatory guidelines and regulations
- Adaptability/Flexibility – Deals effectively with change and uncertainty. Copes well with stress and pressure. Is patient. Maintains a positive outlook. Deals constructively with mistakes and setbacks. Looks for ways to help the organization
- Proficient with MS Office applications and advanced skill with excel, Lawson and other financial & quality systems. Knowledge of Patient EHR software preferred but not limited to Epic & Allscripts
- Location/Facility – Scott and White Medical Center - System
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Cook-food & Nutrition Services Resume Examples & Samples
- Slice, prepare, mix, and/or whip cold and hot foods as appropriate and in compliance with department standards
- Prepare salads and deli-bars, wraps and sandwiches for grab and go and catering
- Prepare made to order salads as requested
- Follow recipes and maintain portion control
- Serve meals to guests in a courteous, pleasant manner
- Notify manager or lead person of food supply needs and any equipment that needs repair
- Receive verify deliveries as needed
- Obtain and maintain any required federal, state or country health certificates
- Returns promptly from breaks and schedules them in concert with co-workers to provide appropriate coverage of unit and client care activities
- Applies the same courtesy standards to customers on the telephone as in person
- This job description is not all encompassing
- One (1) year restaurant/institutional cooking required
- Must possess experience and knowledge of sandwich and breakfast grill items preparation
- Capable of working under indirect supervision and able to use sound judgment in minor decision-making
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Hss-food & Nutrition Services Supervisor Resume Examples & Samples
- Actualizes ABM Healthcare Mission, Vision, and Value Statement
- Knows who all their customers are and initiates and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers
- Responds to all requests from customers with a can do attitude and follows up with a sense of urgency
- Completes all ABM Healthcare weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format
- Maintain sufficient back up for café
- Adjust food production schedules when needed
- Accurately inventories and orders raw order food supplies
- Check food deliveries against order invoice
- Operates kitchen equipment and trains others
- Follows Universal Precautions/Infection Control handling food
- 5 years food preparation experience. Hospital food preferred
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Hss-food & Nutrition Services Resume Examples & Samples
- Actualizes the ABM Healthcare Mission, Vision, and Value statements
- Maintains professional behavior consistent with the role, as well as, composure in difficult interpersonal situations
- Know who all their customers are and initiates and maintains positive relationships with them; promotes a customer service mindset at all times with both internal and external customers
- Responds to all request from customers with a can do attitude. Follows up on requests with a sense of urgency
- Completes all required ABM Healthcare weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format
- Follows Universal Precautions/ Infection Control procedures
- Assists in development, review and revisions for the cafeteria menu working with the Executive Chef and Food and Nutrition Services Director; identifies and implements menu changes to reflect current trends, ensures there are a variety of menu options and frequent new features
- Works closely with Executive Chef and to ensure continuous communication regarding the menu, costs, and availability of products of the cafeteria and promotions
- Ensures cafeteria sales report, catering sales, and other sales credits are recorded and collected per established procedures
- Is cross trained to cover weekend shifts i.e. room service, etc. (May require/include working every other weekend)
- Ensures temperature records for food, coolers, and freezers are completed and filed per policy and procedure
- Assists with hiring and training new employees
- Takes proactive measures to ensure food waste is minimized
- Three to five years supervisory work experience in retail service environment
- Familiar with point of sales (POS) cash register systems
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Manager of Food & Nutrition Services Resume Examples & Samples
- Monitors staff operations to ensure safe, quality, efficient food handling and preparation of menus, complying with HACCP and other regulatory requirements and standards of practice
- Manages department or assigned units in collaborative fashion, working with dietitians and professional staff and supervising direct reports to assure menus and meals served conform to nutritional standards and department standards
- Monitors quality services by maintaining appropriate resources, staffing levels, competency of staff, maintenance/ and performance of equipment, instrumentation calibration, physical space, and training and education of staff. Utilizes company approved computer tools for scheduling, payroll editing and overtime control, as assigned
- Supports hospital initiatives in meeting core measures, patient safety and service excellence goals
- Fosters a culture of patient centered care by ensuring a quiet healing environment
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Manager Food & Nutrition Services Resume Examples & Samples
- Experience: Minimum of one (1) year nutrition management experience in related field
- Education: Bachelor's degree in Nutrition, Dietetics or related field or a combination of education and experience in lieu of the degree
- Special Skills: Formal culinary training
- Training: None specified
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Manager Food & Nutrition Services Resume Examples & Samples
- Bachelors Degree in Nutrition or Dietetics
- Advanced degree/certifications preferred
- 2-year management experience to include management of personnel, payroll, budgets, capital, business planning, marketing, physician relations and management of supervisory positions preferred
- 1 year experience in clinical dietetics, including critical care settings (dietetic internship can count with good references)
- Registered Dietitian with Commission on Dietetic Registration of the American Dietetic Association
- Licensed Dietitian through the Texas State Board of Examiners of Dietitians
- Food Service Manager Certification within 6 months after employment
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Cook-food & Nutrition Services Waiting FOR TF Resume Examples & Samples
- One to three years previous cooking experience in large scale or institutional food service
- Knowledge of cooking methods/procedures, including types of preparation and related routines
- Training in institutional food preparation
- Moderate to heavy physical effort (lift/carry up to 50 lbs)
- CA Drivers License
50
Supervisor, Food & Nutrition Services Resume Examples & Samples
- Ensures that patient’s food preferences are being met, and special attention is given to cultural
- And religious preferences as it relates to food
- 3 years of leadership experience in healthcare food and nutritional services
51
Cook, Food & Nutrition Services, Sunnyside Resume Examples & Samples
- Prepare nutritious and food products from basic ingredients using fresh sustainable products and scratch cooking
- Check incoming orders for quality and quantity
- Note any damages or shortages
- Assist Dining Services Manager, Supervisor or lead person in the training of food service employees
- Collect money and make change for guests in the absence of Cashier (at appropriate cash register in emergency cases only)
- Complete cleaning according to daily and weekly schedules and dishwashing as needed
- Perform other duties as assigned by Dining Services manager
- Maintains confidentiality of al client and organizational records
- Does not conduct personal conversations when members are waiting for service
- Experience handling convenience foods, stock rotation, and working with menus
- Current Food Handlers Card
- Able to increase or decrease recipes as necessary
- Ability to select quality products and portion appropriately (produce, meat, fish, and poultry)
- Basic understanding of mathematics preferred
52
Food & Nutrition Services Purchasing Analyst Resume Examples & Samples
- Serves on the Division Core Team for Computrition development and support
- Maintains Item File in Computrition, runs monthly price update reports, monitors product and contract changes in supply distribution, updates in Computrition and communicates to facility staff
- Enters recipes, menus and other data as required to maintain division platform for Computrition
- Pushes data from Computrition Division Platform to facilities for application
- Assists in training Super Users and end users, as needed in using software systems
- Runs reports in Computrition to analyze supply purchasing, inventory and usage trends to
- Monitor foodservice contract compliance and present opportunities to facilities
- Make recommendations for formulary changes as necessary to ensure maximum savings for contracts
- Assist facilities in maintaining appropriate food inventory through optimal purchasing practices
- Assists facility foodservice contacts on all product substitutions when backorders occur during the normal procurement process
- Assists internal control on price changes and resolving price discrepancies
- Performs foodservice purchasing cost analyses and foodservice invoice price audits
- Handles process for return/destruction of all expired/recalled CSC foodservice products
- Identifies and analyzes product trends by supplier and SKU
- Communicates facility purchasing issues and requests to HPG staff, as needed
- Organization - proactively prioritizes needs and effectively manages resources
- Communication – communicates clearly and concisely
- Customer Orientation – establishes and maintains long-term customer relationships, building trust and respect by consistently meeting exceeding expectations
- PC Skills – demonstrates proficiency in Microsoft Office, Meditech, Business Objects, Computrition and purchasing vendor applications and others as required
- Policies and Procedures – articulates knowledge and understanding of organizational policies, procedures and systems
- Experience in hospital foodservice required
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Food & Nutrition Services Associate Resume Examples & Samples
- Under direct supervision of the Manager, the NSA serves customers, follows safety and sanitation guidelines, and helps out in any area where there is a need for adequate coverage
- One year in hospital setting preferred
- Past experience as a food service employee in the area of sever, cook, and/or cashier
- Ability to read and write, meet time standards, be trained and follow directions
- Good interpersonal skills required in order to communicate effectively with internal and external customers and provide service in a friendly manner
