HFN 530 - Nutrition Management and Leadership

This course is designed to develop effective management skills in clinical nutrition and food service departments. The emphasis will be on the management of clinical services in highly regulated health care settings. Case studies and problem-based learning scenarios will complement instruction and readings and will apply to both clinical and food service areas. Personnel issues, cost containment and management principles pertinent to clinical functions will be discussed and applied to real life situations. Accreditation and regulation processes will be covered in depth and the focus will be on the Joint Commission Accreditation process and the Center for Medicare and Medicaid Services.

3 credits

Prerequisite(s): Admission in program code HFNMZ, HFPMS or HFPZM.

Grading Letter graded (A, A-, B+, etc.)