Managerial Skills in Dietetics

Catalog description

Emphasis on the basic principles of managing in dietetic fields such as clinical, community, and food service operations is the focus of course content. This includes personnel management, in-service and on-the-job training, effective leadership, decision making, assessing employee motivation, productivity and competence, and financial management. Graduate students are expected to analyze, synthesize, and evaluate course content at a deeper level. Graduate level assignments are designed to provide additional rigor and will require advanced critical thinking skills.