FOOD SERVICE MANAGEMENT THEORY AND PRACTICE

DTN5FSM

2015

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.

SchoolSchool of Allied Health

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

Graduate capabilities & intended learning outcomes

01. Critically compare food service settings used to supply food to nutritionally dependent clients.

Activities:
Interactive lectures, tutorials, placement

02. Design, implement and evaluate menu plans for the delivery of safe, nutritious and appealing food to meet the needs, of an individual or group, who are well, or with acute or chronic disease.

Activities:
Interactive lectures, tutorials, placement

03. Integrate food knowledge and management knowledge and skills into dietetic practice.

Activities:
Interactive lectures, tutorials, placement

04. Recognise strategic human resource management and how this influences both staff and clients.

Activities:
Interactive lectures, tutorials, placement

05. Investigate, evaluate and disseminate results of food service quality activities.

Activities:
Interactive lectures, tutorials, placement

Subject options

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Start date between: and    Key dates

Melbourne, 2015, Week 04-28, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorSharon Croxford

Class requirements

Placement - Off Site
One 10.0 days placement - off site per study period on weekdays during the day and delivered via face-to-face.
"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."

Placement - Off Site
One 15.0 days placement - off site per study period on weekdays during the day and delivered via face-to-face.
"As part of this three-week placement, students will undertake a food service quality research project."

Block Mode
Four 1.0 days block mode per study period and delivered via blended.
"Initial four-day theory delivered in block mode (commencing January). off-campus, from a clinical network site."

Assessments

Assessment elementComments% ILO*
One 1,500-word critical review.PLEASE NOTE: FOOD SERVICE MANAGEMENT 25-DAYS PLACEMENT Hurdle requirement: must attend this placement in order to pass the overall subject.15 02
One 2,500-word report.30 02
Six 300-word placement portfolio activities.20 03, 01
Three 800-word case-based learning reports.35 01, 02, 04