Management & Quality Control of Nutritional Services in Hospitals NUTR 4325

Course description:

This course introduces a systems approach to management concepts and explores issues associated with the management of food service operations. This includes menu planning, ordering, interactive menu, preparation methods for quantity food production, meals times management, quality control and a quality management framework. 
The  students will have the opportunity to apply theoretical knowledge and skills in professional food service practice including human resources management, financial management, feedback and communications Palestinian food regulations & standards, food services management and systems, food services staff, patients monitoring, compliance, types of food services in Palestine health institutes and finally, obstacles in delivering food services in hospitals in Palestine and methods of problems solving.

Course Aims:

  • To provide general concepts of quality control and quality management system. 
  • To provide theoretical knowledge and skills in quality control and a quality management of nutrition service. 
  • To define quality control and describe its relationship to the overall quality management system.
  • To understand why quality control is important and the consequences of poor quality. 
  • To recognize menu types and planning.  
  • To understand principles of menus planning to accommodate the nutritional, dietary and medical needs, cultural requirements, and personal preferences of clients.
  • To describe best manage food service to ensure compliance with relevant legislation.
  • To identify the role of nutritionist in manage nutritional needs of diverse clients .
  • To recognize support others to work professionally and ethically in accordance with industry, organization and legal standards.
  • To compare various systems of monitor relevant local, national and global trends.

Course outcomes:

After completing this course, the student should be able to:
  • Demonstrate knowledge of the theory and practice of nutrition service management.
  • Recognize the different aspects of management & quality control of  nutritional services in hospitals.
  • Contribute to the planning and administration of principles of menus planning.
  • Differentiate and contrast the role of nutrition service personnel in a variety of food service settings.
  • Demonstrate and understanding of human resource management, financial management, and quality control. 
  • Contribute to the planning and administration of budgets consistent with organization objectives and legal requirements for nutrition and food service departments.
  • Select and use information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services.
  • Contribute to the overall care of clients of all ages and stages in a variety of healthcare and community settings.