MSNM 536 - Food Services Systems Management (3)

A study of methods for successful management of resources for food and nutrition services in the health care setting. Principles for planning and coordinating human resources, finances, materials, space, and equipment are included. Food service and clinical nutrition management is addressed so students can adapt to a changing healthcare environment. This course equips graduate students and practicing dietitians with leadership and management skills needed to establish and maintain effective food and nutrition programs in the future.