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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Start date between: and    Key dates

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 elementComments%
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 elementComments%
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