A dietary manager is a trained food service operations manager who primarily supervises and manages the dietetic services area in health care, long-term care facilities, hospitals, schools and other non-commercial food service settings.

Training consists of a six noncredit courses that provide academic and clinical/field education. Students learn the basic concepts of medical nutrition, therapy, food service operations and human resource functions. Other responsibilities include directing and controlling menu planning, food purchasing, food production and service.

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