A bachelor’s degree in physical education prepares graduates for a very promising career path. As more people and institutions strive to adopt a healthy lifestyle, the work of physical education expert becomes even more valuable. With only four years of study, you will be equipped with the necessary skills and knowledge you need to not only stand out in the job market but also be an expert in what you do. 

There are a lot of jobs you can partake with a degree in Physical education. We discuss four of the most promising below. 

Physical Education Teacher

This is the most immediate career option graduates with a degree in physical education have at their disposal. In fact, most of our graduates start here before going ahead to explore other options. 

As a physical education teacher, you will most likely be working in elementary schools or high schools. Your primary task will be to help students lead a healthy lifestyle by drafting and implementing effective physical education curriculum. You will lead students in playing games that boost their overall physical wellbeing and even help with designing healthy dietary plans. Working in such an environment with young and energetic students is very contenting making the work of a physical education teacher an entirely enjoyable experience. 

Coaching

If you don’t fancy the more commonplace physical education teaching profession, perhaps being a coach would be the best fit for you. With a physical education degree, you can specialize in coaching sports teams and physically prepare them for tournaments. As a coach, your work environment includes middle schools, high schools through colleges. 

Although being a physical education teacher is fulfilling, if you want more action, you should try coaching. This profession comes with a very attractive salary and it is one that many graduates with a physical education degree start with. The U.S job market in particular, is opening its arms wider for physical education coaches as more schools and colleges embrace sports and healthy living.

Personal Sports Trainer

Working with students is an amazing adventure. They are eager to learn and give you the satisfaction of successfully doing something you love. However, sometimes you might want to go low-key. Physical education is not all about working with groups of people. You can still be a personal sports trainer and curve a great career path. 

As a personal sports trainer, you will be working with individual people as opposed to groups. In other words, this means that you will be self-employed and enjoy the feeling of being your own boss. In this case you will be coaching an athlete at a time focusing on a particular sport you are an expert in. For example if you were playing baseball in College, you can be a personal sports trainer for that particular sport. 

Personal Fitness Trainer

Before you get confused, let’s make it clear that a sports trainer is not the same as a fitness trainer. What is the difference? Sports trainers train people to be better at whatever sports they play while fitness trains people to be more physically fit. Sports trainers work in fields while fitness trainers mostly work in gyms. 

If you are physical fitness diehard with a degree in physical education, you can choose to be a personal fitness trainer and live your dream career. You will get the opportunity to work with renowned people such as movie stars and wrestling champions while pocketing a good salary. 

Hopefully, this guide has helped you realize that taking a degree in physical education is not in vain. If you have the passion, go for it. 

The reality of healthcare food services is that there’s a huge opportunity to surpass the expectations of the customers. The expectation of any patient admitted to a hospital is the meals is unappealing and tasteless. Another realization is that there clearly was never a period someone just desired to visit a hospital for the meals.

The challenge for food and nutrition management teams is to set the expectations and educate the customer ahead of rendered meals offering or services. The complexity of meal service does not start and end with the preparation and serving of the meal. The meal service process is a group sport, where the whole facility needs to be engaged in the meal process and realize that each staff member is an interracial area of the meal process. The client needs some level of control in the ordering their meal but with many the staff in your kitchen, fielding comments and communicating the likes and dislikes of the in-patient back once again to food service is the fundamental challenges for any hospital.

The strategy is to boost the communication process and setting the expectations by explaining meal options, styles of service, and the clinical restriction, which needs to be discussed ahead of the first meal served. Although this sounds uncomplicated, many facilities neglect to communicate these details effectively.

In developing a communication strategy, the important thing element is emphasizing “the moment of truth”, which will be creating a strategy that starts when the customer receives their meal and working backward. Think if every other food establishment as an example, if your customer is searching for specific meals the capability to view the menu, décor, and specials can be acquired through varies marketing Medias. The strategy in marketing is establishing value though effectively communication. Although hospital food isn’t considered gourmet, there are many values to the product. There’s no reason these values can not be effectively conveyed to the customer upon admission building credibility. In healthcare food service management, the meals business needs to believe entrepreneurially incorporating basic manufacturing branding concepts.

The foodstuff service industry with the exception of healthcare has an opportunity to market and brand their product ahead of purchase. With a captive customer base in healthcare, the ability and the discretion of the meals and nutrition department could create an experience that surpasses the fundamental expectation of hospital food.

Thinking as a marketer in place of a food director should be described as a prerequisite for the position of any food director. The Department of Health (DOH) in code 482.28 states the meals service director must be a full-time employee who has been granted the authority and delegated responsibility by the hospital’s governing body and medical staff for the operation of the dietary services. This authority and delegated responsibility includes the daily management of the service, implementing training programs for dietary staff, and ensuring that established policies and procedures are maintained that address at least safety practices for food handling; emergency food supplies; orientation, work assignments, supervision of work and personnel performance; menu planning, purchasing of foods and supplies, and retention of essential records (e.g., cost, menus, personnel, training records, QAPI reports, etc).

In this explanation, the director is granted the authority and delegated responsibilities to create decisions about the effectiveness of the meals service department. To summarize the role of a manager he or she needs think entrepreneurial and with an interest to develop, a business customer focus and drives the program by setting a vision with long-term objectives.

Thinking as a marketer one needs to think about the targeted audience by taking into consideration and knowledge of preferences of the customer and produce a food strategy that could satisfy and meet up with the clinical and regulatory requirement.

Strategic management is defined since the pair of decisions and actions that end up in the formulation and implementation of plans designed to reach the objectives. In the strategy of healthcare food service, it is all about improving the “moment of truth.”

As with any strategic plan, the very first and most critical step is to develop a vision and mission statement designed for the meals and nutrition department. The next set is to examine the interior capabilities and analyze the resources including staffing, capital, internal logistics, budget, and the external environment to understand what can be accomplished successfully. Once each resource is evaluated, the next phase is to develop long-term objectives with short-term objectives that support the vision. In one’s experience, being truly a directors and in attempting to resolve a problem one can becomes too reactive by implementing an application that on the surface seems to boost a phase of the program but does not address the problem. If one creates a drop-in programs and fails to comprehend the long-term strategy the issue is by pulling resources that support the vision will only create problems deeper-rooted problems in meeting the objectives.

At times, one hears comments like “the more that changes the more it stays the same.” This comment in one’s opinion is while there is no strategic plan with long-term objectives. A food director responsibility is to generate the master plan and more important selling the master plan to senior management highlighting the importance and requirement for change.

The challenge for any food and nutrition leadership team is working through hospital policies, top senior hierarchy, nursing, support services, and budget requirements. Thinking as a business owner with a long-term objectives is what separates the outstanding operators from the average. The traits of any leadership for setting strategies that support entrepreneurship and innovative thinking combined with the characteristics to be resourceful, creative, visionary, hardworking, and optimistic. These leaders are independent thinkers willing to take risks and innovate. Entrepreneurs are now living in a sea of dreams that entails the envisioning of expanding ones proverbial personal island by aligning all the boats and paddles in moving in exactly the same direction.

The “moment of truth” and setting the expectations isn’t easy. It has a personal commitment and the alignment of resources that needs a rest away of traditional thinking. Perhaps the operation comes with an elaborate room service delivery service or the standard tray service, the goals are still to set the expectations and the focus to maintain the expectation. Setting the decisive moment is thinking transformation and not only tinkering with the status quo but blowing up the old business models and creating new one. The difference is thinking strategically and setting a vision with each component of the master plan being aligned and complimenting the “moment of truth.”