Food Systems and Organization Management

Catalog description

This course provides an opportunity to acquire an in-depth knowledge of food systems management and develop the skills necessary to guide practice in the management and leadership of food and nutrition service operations. Students will develop the skills to apply principles of organization management to achieve operational goals and manage financial, human, material, and physical resources in the area of food service and clinical management care. Skills that are emphasized include: collaboration, critical thinking, effective communication, professional conduct, decision-making, planning, time management, and training. Management and leadership are key components of quality food and nutrition services and effective practice in the field of nutrition and dietetics.