FN628 Fundamentals in Dietetics Management

An in-depth study of the organization, management and evaluation of dietetic services in health care, schools and entrepreneurial operations. Emphasizes the application of resource management: human, financial, facilities, and quality assurance; examines issues of accreditation, legislative and regulatory. Principles and theories of food production, delivery systems, subsystems operations, and management of food services are covered; includes Hazard Analysis and Critical Control Points (HACCP), environmental principles, nutrition informatics, and quality standards. Prerequisite: Matriculation in the Graduate Program in Entrepreneurial Nutrition Practice or with Program Director permission.

Credits

2