Managing Quality in Food and Nutrition Services

Catalog description

NUTR 386 Managing Quality in Food and Nutrition Services (3) This course is designed to foster the integration of management principles in the profession of nutrition and dietetics. Topics include strategic application of principles of management and systems in the provision of food and nutrition services to individuals and organizations, quality management, health care systems, leadership theory, corporate culture and communication, fiscal management in food and nutrition services, employee staffing, counseling and retention, and marketing. A business plan is also developed incorporating key operating indicators for organizational structure, marketing and financial objectives.