How do they match: Dietitians and Nutritionists

  • 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.
  • Confer with design, building, and equipment personnel to plan for construction and remodeling of food service units.
  • Coordinate recipe development and standardization and develop new menus for independent food service operations.
  • Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
  • Prepare and administer budgets for food, equipment, and supplies.
  • Test new food products and equipment.

  • Consult with others regarding safe or healthy equipment or facilities.
  • Manage healthcare operations.
  • Order medical supplies or equipment.