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.
Coordinate recipe development and standardization and develop new menus for independent food service operations.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Analyze patient data to determine patient needs or treatment goals.
Collaborate with healthcare professionals to plan or provide treatment.
