Job Description:

• 1) Advises and assists personnel in public and private establishments, such as hospitals, health-related facilities, child-care centers, and schools, in food service systems and nutritional care of clients: Evaluates and monitors all aspects of food service operation, making recommendations for conformance level that will provide nutritionally adequate, quality food.

• 2) Plans, organizes, and conducts orientation and in-service educational programs for food service personnel.

• 3) Develops menu patterns.