Dietary management, also known as “foodservice management”, is the practice of providing nutritional options for individuals and groups with diet concerns through supervision of foodservices. Practitioners in dietary management, known as dietary managers, work in hospitals, long-term care facilities, restaurants, school and college cafeterias, correctional facilities, and other foodservice settings, usually implementing meal plans established by a dietitian or nutritionist. They are responsible for supervising the work of other nutrition personnel such as cooks and dietary aides.
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“No officer should be required or permitted to take part in the management of political organizations, caucuses, conventions, or election campaigns. Their right to vote and to express their views on public questions, either orally or through the press, is not denied, provided it does not interfere with the discharge of their official duties. No assessment for political purposes on officers or subordinates should be allowed.”
—Rutherford Birchard Hayes (1822–1893)