dtn5fsm food srvc mngmnt thry
FOOD SERVICE MANAGEMENT THEORY AND PRACTICE
DTN5FSM
2016
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 or HZNDP - Bachelor of Applied Science and Master of Dietetic Practice. If enrolled in HZHSDP or HZNDP students must also have passed DTN4FSF or 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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Melbourne, 2016, Week 04-30, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSharon Croxford
Class requirements
Placement - Off SiteWeek: 04 - 30
One 10.0 days placement - off site per study period on weekdays during the day from week 04 to week 30 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 SiteWeek: 04 - 30
One 15.0 days placement - off site per study period on weekdays during the day from week 04 to week 30 and delivered via face-to-face.
"As part of this three-week placement, students will undertake a food service quality research project."
Block ModeWeek: 04 - 30
Four 1.0 days block mode per study period from week 04 to week 30 and delivered via blended.
"Initial four-day theory delivered in block mode (commencing January). off-campus, from a clinical network site."
Assessments
| Assessment element | Comments | % | 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, 05 |