Director of the Dietetics Department
Person who plans, organizes and directs activities relating to nutrition in an institution or a hospital environment in order to ensure healthy and quality food for users. She is responsible, among other things, for the management of human resources (hiring of staff, preparation of schedules, distribution of work, etc.), material resources (inventories, supplies, etc.) and financial resources (control of labor costs. production, budget preparation, etc.) and sees to the implementation of research programs which allow adjustments according to the evolution of the market. She is concerned with the application of hygiene standards and ensures that the menus are adapted to the specific needs of each user.