Course Description: This course focuses on the management of dietary services in healthcare settings. Participants will learn about menu planning, inventory control, budgeting, and staff management to ensure efficient and effective dietary services.
Course Outcomes:
- Develop proficiency in dietary management.
- Implement effective menu planning and inventory control.
- Manage dietary service budgets efficiently.
- Supervise and lead dietary staff effectively.
- Enhance the overall quality and efficiency of dietary services.
Objectives:
- Identify key principles of dietary management.
- Develop and implement menu planning strategies.
- Monitor and control inventory in dietary services.
- Manage dietary service budgets effectively.
- Address common challenges in dietary management.
- Educate staff about dietary management principles.
- Foster a culture of excellence and accountability in dietary services.
- Collaborate with other departments to optimize dietary services.
- Ensure compliance with dietary management regulations.
- Review case studies to apply dietary management techniques in real-world settings.
Units:
- Introduction to Dietary Management
- Principles of Menu Planning
- Inventory Control in Dietary Services
- Budgeting for Dietary Services
- Supervising and Leading Dietary Staff
- Monitoring and Evaluating Dietary Service Practices
- Addressing Challenges in Dietary Management
- Staff Education on Dietary Management Principles
- Collaboration with Other Departments
- Case Studies and Practical Applications
