Dietary managers meet with dietitians, physicians, and nurses to develop applicable diets for the foodservice and direct the personnel preparing the food. They show staff how to prepare and serve food to meet dietary requirements. Flight kitchen managers purchase and prepare food and supplies for airlines. By reviewing reservations and flight information, they determine the kinds and amount of food to supply for passengers. They oversee cooks and other kitchen workers who prepare meals.
Special challenges can make their job very demanding.
Meals must be attractive, tasty, and easy to serve and eat. The variety of passengers and the lack of elaborate kitchens are among these challenges. Industrial cafeteria managers supervise workers who prepare and serve meals to company employees. Along with being nutritious and reasonably priced, these meals must appeal to a wide range of tastes and needs. Managers of industrial cafeterias are in charge of cost control, food, merchandising, and personnel.