Health Care and Food Systems Management.

Catalog description

This course will integrate fundamental knowledge from the behavioral and social sciences and organizational dynamics to provide a set of strategies and techniques to navigate human resources, food, equipment and facilities, to deliver quality products and services to customers and ultimately influence meaningful, sustainable change within the nutrition organization and beyond. Simulated cases and case presentations requiring managerial and strategic planning skills will provide student application experience. Prerequisite: Matriculated status in the Master of Science Clinical Nutrition program or permission by the instructor.