A dietetikus és az élelmezésvezető szerepe a közétkeztetésben és képzésük lehetőségei hazánkban

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.