Food and Nutrition Management

Students prepare to manage a food services department while adhering to professional standards, quality management programs, nutritional and healthy living principles and marketing and promotional activities. Students learn to employ a number of more complex functions supporting organizational effectiveness including supporting the design of food and nutrition human resource plan, financial analysis and control, and collaborating in the preparation of an organization?s business plan or client care plan. Program competencies are applied to the assessment, analysis and problem solving with regard to nutritional needs and diagnoses. — Georgian College