This subject contains a Workplace Learning component. Please contact the subject coordinator for further information.
This subject provides an overview of the professional practice of the dietitian in the wider current health industry context and the professional body DAA. It relates to entry level competency Unit 8 Management and Organisation. It examines a range of topics relevant to the role of the dietitian as a manager of resources and personnel, including strategic planning, marketing, health care teams, finance, information technology, service evaluation, quality and safety issues, report, proposal and submission writing, and management skills relevant to private practice and service advocacy including formal and informal communication necessary for professional practice. This subject has a mandatory 2 week practicum in a food service setting requiring completion of a foodservice practice based project.
No offerings have been identified for this subject in 2019.
HD/FL
One session
School of Dentistry and Health Sciences
Bachelor of Health Science (Nutrition and Dietetics)
Bachelor of Health Science (Nutrition and Dietetics) Honours students only
NUT304 and NUT325
- management theory;
- funding of health services;
- strategic planning, preparation of business plans, development of performance indicators and evaluation;
- total quality management;
- human resource management, recruitment processes, industrial relations and equal opportunity applied to nutrition and dietetic services;
- submission writing for dietitians;
- clinical governance
This subject contains a Workplace Learning component. Please contact the subject coordinator for further information.
For further information about courses and subjects outlined in the CSU handbook please contact:
The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.