Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. May supervise activities of a department providing quantity food services, counsel individuals, or conduct nutritional research.
Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishment, operation, and evaluation of food service facilities and nutrition programs.
Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
Coordinate diet counseling services.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Manage quantity food service departments or clinical and community nutrition services.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Select, train, and supervise workers who plan, prepare, andserve meals.
Interpret cultural or religious information for others.
