Like everyone involved with the field of health care today, Marriott Health Care Services is making changes in the health care facilities it manages. According to Arlyn Ogbac, RD, who filled the role of project leader for the redesign of St Cabrini hospital in Chicago, Ill (now part of Catholic Health Partners), registered dietitians can and should take leadership roles in support services redesign projects and drive the change process in their facilities.Ogbac cites skills possessed by dietitians such as understanding of quality measurement, efficiency in time and resource management, experience in building relationships with clients and other health care workers, good listening and problem-solving skills, and the ability to be aggressive and handle conflict as keys to leading the change process rather than becoming a victim of it. Ogbac emphasizes that dietitians should not fear breaking out of the traditional RD niche and moving into unknown territory. New skills in areas such as plant operations and maintenance can be learned on the job, and do not require a return to school.Robert Moran, a Marriott area support manager of service redesign, used to believe it was a coincidence that clinical nutrition managers often filled hospital redesign leadership positions. However, through his work with Ogbac and other dietitians, he realized that the skills required for a “change leader” were the same as those possessed by registered dietitians. He encourages dietitians to embrace this opportunity for career development and seek out leadership roles.— Adapted from “Support services solutions by Marriott connecting with the RD: A personal perspective “by Robert Moran and Arlyn Ogbac, RD, from the winter 1997 issue of Nutrition Network, a publication of the Nutrition Services Council of Marriott Health Care Services, Marriott International, Inc (p 5). For more information, contact Robert Moran, 841 WBelle Plain, No. 1, Chicago, IL 60613. Like everyone involved with the field of health care today, Marriott Health Care Services is making changes in the health care facilities it manages. According to Arlyn Ogbac, RD, who filled the role of project leader for the redesign of St Cabrini hospital in Chicago, Ill (now part of Catholic Health Partners), registered dietitians can and should take leadership roles in support services redesign projects and drive the change process in their facilities. Ogbac cites skills possessed by dietitians such as understanding of quality measurement, efficiency in time and resource management, experience in building relationships with clients and other health care workers, good listening and problem-solving skills, and the ability to be aggressive and handle conflict as keys to leading the change process rather than becoming a victim of it. Ogbac emphasizes that dietitians should not fear breaking out of the traditional RD niche and moving into unknown territory. New skills in areas such as plant operations and maintenance can be learned on the job, and do not require a return to school. Robert Moran, a Marriott area support manager of service redesign, used to believe it was a coincidence that clinical nutrition managers often filled hospital redesign leadership positions. However, through his work with Ogbac and other dietitians, he realized that the skills required for a “change leader” were the same as those possessed by registered dietitians. He encourages dietitians to embrace this opportunity for career development and seek out leadership roles.— Adapted from “Support services solutions by Marriott connecting with the RD: A personal perspective “by Robert Moran and Arlyn Ogbac, RD, from the winter 1997 issue of Nutrition Network, a publication of the Nutrition Services Council of Marriott Health Care Services, Marriott International, Inc (p 5). For more information, contact Robert Moran, 841 WBelle Plain, No. 1, Chicago, IL 60613.