The Food Services Management program is designed for professionals overseeing food operations in large-scale institutional settings such as hospitals, long-term care homes, correctional facilities and schools.

The program equips learners with the leadership, budgeting, procurement and operational skills needed to manage complex food service systems. With a focus on safety, nutrition and efficiency, learners will be prepared to lead teams and deliver high-quality food service in environments where consistency and care matter most.

Program Learning Outcomes The graduate has reliably demonstrated the ability to:

• Plan menus to accommodate the nutritional, dietary and medical needs, cultural and religious requirements, and personal preferences of clients. • Manage handling, preparation and service of food to ensure compliance with relevant legislation, policies, procedures, and industry best practices for health, safety, sanitation, quality assurance and client satisfaction. • Manage nutritional needs of diverse clients in health care and other food service settings in collaboration with or under the direction of health care professionals. • Support others to work professionally and ethically in accordance with industry, organization and legal standards. • Monitor relevant local, national and global trends, emerging technologies, changes to legislation and best practices to enhance work performance and guide management decisions. • Deliver customer service that anticipates, meets and/or exceeds individual expectations and is consistent with organization standards and objectives. • Manage hiring, coaching, training, scheduling, work performance and evaluation of department staff in accordance with human resources, labour relations, workplace health and safety, and industry best practices. • Manage inventory, suppliers and procurement of goods and services according to industry best practices, financial constraints, and principles of social responsibility and environmental sustainability. • Analyze food and nutrition services and operations, and manage the implementation and evaluation of changes, to support continuous improvement. • Plan and manage budgets consistent with organization objectives and legal requirements for food and nutrition service departments. • Select, use and support the use of information and industry-specific technologies to enhance individual work performance and the management and delivery of food and nutrition services. • Promote food and nutrition services and healthy living to support the general well-being of stakeholders.