Also called: Patient Dining Manager
Manages hospital kitchens, patient meal service, and staff cafeterias.
You oversee room-service-style patient menus, a busy staff cafeteria, and strict health-code compliance. You work with dietitians on special diets. Hospitals run 365 days a year, so planning is everything.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Bachelor's degree (4-year), about 4 years after high school. Bachelor's in nutrition or food service management; CDM certification.
Ways in: 4-year college, Certification, On-the-job training. Training cost: $15k – $60k.
Majors to look at: Nutrition, Food Service Management, Hospitality Management.
Growing faster than average (about 6% over 10 years).
Low risk in 5 years, medium in 10. Diet-order software and AI menu planning cut paperwork; managing staff and patient meals stays human.
Classes: Foods & Nutrition class, Business, Biology.
Official data: O*NET occupation 11-9051.
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