Liderazgo en servicios de alimentación y nutrición hospitalarios en Medellín y Montevideo: percepción de los profesionales en nutrición gestores.

Abstract

Objective: To study the perception of nutrition professionals who manage hospital food services, about their leadership and the skills necessary for their exercise, in Montevideo and Medellín. Method: Qualitative phenomenological study. It included professionals from highly complex hospital institutions, with more than two years of experience in the management position who agreed to participate. Virtual individual semi-structured interviews were conducted, and the information was analyzed in Excel matrices by categories of interest. Data saturation was guaranteed. Results: Five professionals from each city participated, all women, mainly self-management services. They understand leadership as the ability to direct, motivate and guide the team towards the achievement of objectives, highlighting communication, listening, empathy and conflict resolution as necessary skills. They recognize experience as a relevant aspect for the construction and exercise of leadership. Conclusion: The professionals in management positions in hospital food services of both cities share similar views relating to leadership. They value, understand and develop the role of leader in the service in a similar way. They consider themselves leaders in their work and recognize that some of the skills that stand out as necessary have been developed or strengthened through professional experience.