dtn5fsm food srvc mngmnt thry
FOOD SERVICE MANAGEMENT THEORY AND PRACTICE
DTN5FSM
2014
Credit points: 30
Subject outline
In this subject you will examine the theory and practice of nutrition relevant to food service systems and management. By using the food service setting, as a context for the study of general management principles, you will develop skills in influencing and contributing to food service management - menu planning, food safety, human resource management, regulatory requirements and implementing quality activities. You will undertake a five-week placement practical, of which two weeks is concurrent with clinical dietetics placement, enabling these concepts to be applied in settings where clients are nutritionally dependent on the food service. A further three-week placement will provide you with the opportunity to complete a research project in food service.
FacultyFaculty of Health Sciences
Credit points30
Subject Co-ordinatorSharon Croxford
Available to Study Abroad StudentsNo
Subject year levelYear Level 5 - Masters
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Students must be enrolled in HMDP - Master of Dietetic Practice or HZHSDP - Bachelor of Health Sciences and Master of Dietetic Practice. If enrolled in HZHSDP, students must also have passed DTN4FSI.
Co-requisitesN/A
Incompatible subjectsN/A
Equivalent subjectsN/A
Special conditionsN/A
Subject options
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Melbourne, 2014, Semester 1, Day
Overview
Online enrolmentNo
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSharon Croxford
Class requirements
Practical
One 10.0 days practical per study period and delivered via blended.
"Students will complete a ten-day placement undertaking food service activities, including case studies, reflective pieces and task-focused activities directly related to work as a dietitian in a clinical hospital environment."
Practical
One 15.0 days practical per study period and delivered via blended.
"As part of this three-week placement, students will undertake a food service quality research project."
Lecture/Seminar
Four 1.0 days lecture/seminar per study period and delivered via blended.
"Initial four-day theory delivered in block mode (commencing 28 January 2014). off-campus, from a clinical network site."
Assessments
Assessment element | Comments | % |
---|---|---|
One 1,500-word critical review. | 15 | |
One 2,500-word report. | 30 | |
Six 300-word placement portfolio activities. | 20 | |
Three 800-word case-based learning reports. | 35 |
Melbourne, 2014, Week 04-30, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSharon Croxford
Class requirements
Lecture/Seminar
Four 1.0 days lecture/seminar per study period and delivered via blended.
"Initial four-day theory delivered in block mode (commencing 28 January 2014). off-campus, from a clinical network site."
Practical
One 15.0 days practical per study period and delivered via blended.
"As part of this three-week placement, students will undertake a food service quality research project."
Practical
One 10.0 days practical per study period and delivered via blended.
"Students will complete a ten-day placement undertaking food service activities, including case studies, reflective pieces and task-focused activities directly related to work as a dietitian in a clinical hospital environment."
Assessments
Assessment element | Comments | % |
---|---|---|
One 1,500-word critical review. | 15 | |
One 2,500-word report. | 30 | |
Six 300-word placement portfolio activities. | 20 | |
Three 800-word case-based learning reports. | 35 |