Organization and Management of Nutrition Services
Timeline
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January 18, 2023Experience start
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February 1, 2023Project Preliminary Meeting with Employer
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February 18, 2023Project Outline Created
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April 3, 2023Project Presentations
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April 3, 2023Experience end
Timeline
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January 18, 2023Experience start
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February 1, 2023Project Preliminary Meeting with Employer
Meeting between students and company to confirm: project scope, communication styles, and important dates.
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February 18, 2023Project Outline Created
Project outline is submitted and approved by employers (also sent to instructor). Within this project outline you will determine your steps to completion including milestone dates, research that needs to be done (or effectively a task list), and other details as necessary
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April 3, 2023Project Presentations
Project presentations should summarize your project from start to finish. Highlight need to know information versus nice to know.
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April 3, 2023Experience end
Categories
Financial modeling Organizational structure Workplace health/wellness Public health HealthcareSkills
teamwork marketing strategy critical thinking communication researchLooking to elevate your organization, and bring it to the next level? Bring on students from the University of Saskatchewan to be your student-consultants, in a project-based experience. Students will work on one main project over the course of the semester, connecting with you as needed with virtual communication tools.
Students in this program/course focus on managerial decision making relevant to managing organizational change, human resources, and financial management in food service systems in a range of settings in public and private sectors. Using a combination of lectures, case studies, and problems students examine current issues in food service systems and practices and apply quality improvement mechanisms in their management.
Deliverables are negotiable, and will seek to align the needs of the students and the organization.
Some final project deliverables might include:
- A 10-15 minute presentation on key findings and recommendations
- A detailed report including their research, analysis, insights and recommendations
Project timeline
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January 18, 2023Experience start
-
February 1, 2023Project Preliminary Meeting with Employer
-
February 18, 2023Project Outline Created
-
April 3, 2023Project Presentations
-
April 3, 2023Experience end
Timeline
-
January 18, 2023Experience start
-
February 1, 2023Project Preliminary Meeting with Employer
Meeting between students and company to confirm: project scope, communication styles, and important dates.
-
February 18, 2023Project Outline Created
Project outline is submitted and approved by employers (also sent to instructor). Within this project outline you will determine your steps to completion including milestone dates, research that needs to be done (or effectively a task list), and other details as necessary
-
April 3, 2023Project Presentations
Project presentations should summarize your project from start to finish. Highlight need to know information versus nice to know.
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April 3, 2023Experience end
Project Examples
Students in groups of 3-5 will work with your company to identify your needs and provide actionable recommendations, based on their in-depth research and analysis.
Project activities that students can complete may include, but are not limited to:
- Applying nutrition concepts, principles, and systems thinking to address barriers
a. Understanding the complexities/interface of the food environment, and other areas of dietetic practice
b. Understanding the scope and context of Canadian dietetic practice including application of knowledge to healthcare system, and basic concepts of reasoning and professional communication
- Applying skills and knowledge required to manage foodservice operations in the Canadian context
- Demonstrating the application of theory through simulation and ethical decision-making processes through integration of nutrition management activities, evaluation techniques and knowledge
- Demonstrating understanding of communication in the professional context; interpretation of non-verbal language and ethics of communication
- Preparing for integration into the labour market through interactive simulations on basics and techniques needed for the interview process
- Describing the impacts and interactions between areas of dietetics and factors that influence the food environment
Companies must answer the following questions to submit a match request to this experience:
Be available for a quick phone/virtual call with the instructor to initiate your relationship and confirm your scope is an appropriate fit for the course.
Provide a dedicated contact person who is available for weekly/bi-weekly drop-ins to address students’ questions as well as periodic messages over the duration of the project.
Provide an opportunity for students to present their work and receive feedback.
Provide relevant information/data as needed for the project.
How is your project relevant to the course?
Timeline
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January 18, 2023Experience start
-
February 1, 2023Project Preliminary Meeting with Employer
-
February 18, 2023Project Outline Created
-
April 3, 2023Project Presentations
-
April 3, 2023Experience end
Timeline
-
January 18, 2023Experience start
-
February 1, 2023Project Preliminary Meeting with Employer
Meeting between students and company to confirm: project scope, communication styles, and important dates.
-
February 18, 2023Project Outline Created
Project outline is submitted and approved by employers (also sent to instructor). Within this project outline you will determine your steps to completion including milestone dates, research that needs to be done (or effectively a task list), and other details as necessary
-
April 3, 2023Project Presentations
Project presentations should summarize your project from start to finish. Highlight need to know information versus nice to know.
-
April 3, 2023Experience end