This program includes: Nutrition Care Planning review of the care planning under OBRA guidelines: identification of needs through reassessment and documentation for the medical records.
Budgets, Purchasing & Inventory Control maintaining Foodservice Department budgets, including purchasing and inventory control, equipment maintenance and cost effective procedures.
Resource Management addresses the administrative roles and responsibilities of the manager as well as the development of professionalism.
(Continuing Education credit for Healthcare Facility Foodservice Supervisors has been approved by the Iowa Department of Health.)
Required texts: Nutrition Fundamentals and Medical Nutrition Therapy ($180) and Foodservice Management – By Design ($195)