Perception of competency attainment in foodservice management: academic Plan IV vs. dietetic internship

A national survey of 487 dietetic interns (61%), 63 internship directors (76%), and 68 Plan IV representatives (45%) utilized ADA entry-level role responsibilities in foodservice systems management. Student respondents rated perceived competence at the start and near completion of the internship. Program directors rated expected competence at the start of the internship. The three groups differed significantly on mean responses, with interns' ratings lowest and Plan IV representatives' ratings highest. Interns' mean ratings suggested that work experience just prior to starting an internship increased competence somewhat, regardless of type of work. Work during college was not included in the analysis. Interns' mean ratings also suggested that competence peaked some weeks before internship completion. Level of competence averaged about 6 on a scale of 0 to 7 at that time. Starting competence averaged about 2.5 to 3, indicating that Plan IV contribution is substantial but internship experience is essential for entry-level performance. Foodservice systems management competence levels compare very favorably with those previously reported for clinical dietetics.