Csajbókné Csobod, Éva and Tátrai-Németh, Katalin (2023) A dietetikus és az élelmezésvezető szerepe a közétkeztetésben és képzésük lehetőségei hazánkban = The Role of Dietitians and Food Service Managers in Public Catering and Their Training Opportunities in Hungary. In: Menzadimenziók : A gyermek-közétkeztetés társadalmi beágyazottsága. Néprajztudományi Könyvtár (2). HUN-REN Bölcsészettudományi Kutatóközpont Néprajztudományi Intézet, Budapest, pp. 267-284. ISBN 978-963-567-070-3; 978-963-567-072-7
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Abstract
In our country, public catering is a task prescribed and supported by the state for fulfilling the common needs of society. Its goal is to satisfy the nutritional needs of consumers in quantity and quality. It is a regulated matter, which is also important from the perspective of health policy. Family nutrition, the smallest unit of a communal meal, differs from public catering in many ways. One of the fundamental differences is that public catering is based on scientific foundations, designed, organized, and coordinated by professional managers. The manager could be a dietitian or a food service manager with OKJ qualification. The history of their training isintertwined and goes back more than 100 years.
Item Type: | Book Section |
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Subjects: | L Education / oktatás > LB Theory and practice of education / oktatás elmélete és gyakorlata > LB2300 Higher Education / felsőoktatás R Medicine / orvostudomány > RM Therapeutics. Pharmacology / terápia, gyógyszertan > RM215-RM216 Nutrition, Dietetics / Táplálkozás, dietetika |
SWORD Depositor: | MTMT SWORD |
Depositing User: | MTMT SWORD |
Date Deposited: | 11 Jan 2024 08:21 |
Last Modified: | 11 Jan 2024 08:21 |
URI: | http://real.mtak.hu/id/eprint/184314 |
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