This course is not currently offered, please contact the school or faculty of your program.

Course description

Dietetics practitioners require leadership and management skills in order to practice effectively and to contribute across the diverse spectrum of food and nutrition practice. Many practitioners take on sole positions which usually include management roles, or wish to develop private businesses and services. This course introduces issues associated with the management of food and nutrition services to a safe practice level including key skills and concept necessary to run a successful business such as private practice. Topics include planning, quality and safety, leadership, advocacy, marketing, entrepreneurship, finance, clinical governance, human resource management, ethical considerations in professional practice and emerging areas of employment for dietitians. This course provides the theoretical underpinnings for professional practice and assesses elements of the entry level competencies for dietetics.