CSNM

The Canadian Food Service Supervisors’ Association was originally formed in 1965. The Association’s main objective was to ensure high standards of training for its members, and to ensure quality food service to the public. In 1991, the membership voted to change the name to The Canadian Society of Nutrition Management, to enhance recognition and understanding of the profession. The Executive and the Board of Directors conduct the Society’s business. Nominations of officers for the following year are presented and elections are held at the annual meeting each spring.

The CSNM Member
A Nutrition Manager is a technically skilled person who is eligible for membership in The Canadian Society of Nutrition Management (CSNM). Position titles may include a combination of the following terms: Food service / dietary / dietetic / dietetique and supervisor / technologist / technician / technician. This individual is part of the nutrition management team and is constantly involved with the day-to-day operation of the food and nutrition/dietary department. He/she provides the much needed link between administrative and foodservice personnel. The role of this manager is to incorporate education and experience in co-ordinating and supervising operations of the foodservice department; to provide quality, economical meal service, and direct patient/client care. A qualified CSNM member is trained in problem solving and is capable of quick and accurate decisions. There is a need for professional nutrition management. Every organization requires continuing leadership and direct supervision by trained personnel. This is the only answer for an efficient, well run, quality controlled department in any organization – - whether it be hospital, institution, or industry. Increasing demands in the delivery of foodservice have led to the employment of members of the Canadian Society of Nutrition Management in many phases of the health care and food service industries. The emphasis on cost control, quality assurance, accreditation, and safe food handling requires the qualifications of a member of the Canadian Society of Nutrition Management.

Areas of Opportunity and Practice

• Health care facilities – acute, chronic, rehabilitation, and long-term care – food service management – food production – therapeutics – purchasing – cafeteria/catering manager
• Commercial catering services
• Government agencies
• Colleges, schools, and universities
• Hospitality industry
• Consulting services
• Private practice
• Public/community health and nutrition
• Research

Training
A member of the Canadian Society of Nutrition Management has received training in many areas including:

• Staffing, scheduling, hiring, disciplining
• Accounting and budgeting/payroll
• Purchasing and costing
• Computer operation
• Personnel management, job descriptions, orientation
• Work methods
• Menu planning
• Diet therapy/nutrition competence
• Quantity food production, recipe testing
• Portion quantity, portion control
• Sanitation and safety
• In-service education/communication
• Quality assurance/customer service