The entry-level generalist dietitian. I. Employers' general opinions of the adequacy of educational preparation in administration

Data were collected from 350 hospital food service directors regarding their general perceptions of the adequacy of preparation in administration provided in the internship (I), coordinated undergraduate (C), traineeship (T), and advanced degree (A) programs. Most employers (93 percent) said that they believed that the educational preparation varied in the four routes. Differences among the routes were highly significant for the measures theoretical, practical, and overall preparation. The direction of the proportions for these measures was A greater than I greater than C greater than T, I greater than T greater than C greater than A, and I much greater than C greater than T greater than A, respectively. Significant differences were observed for the employers' hiring preferences (I greater than greater than T greater than A approximately C) and their opinions about the least amount of on-the-job training required (I much greater than T greater than C approximately A). Findings also indicated that a significant majority (76 percent) would not vary the starting salary of the entry-level dietitian regardless of the route of attainment.