Manage quantity food service departments or clinical and community nutrition services.
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.
Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for medical students, health-care personnel, and the general public.
Prepare and administer budgets for food, equipment, and supplies.
