dtn5fsm food service management theory and prac
FOOD SERVICE MANAGEMENT THEORY AND PRACTICE
DTN5FSM
2019
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 Allied Health,Human Serv & Sport
Credit points30
Subject Co-ordinatorVicki Barrington
Available to Study Abroad StudentsNo
Subject year levelYear Level 5 - Masters
Exchange StudentsNo
Subject particulars
Subject rules
Prerequisites Must be admitted in one of the following courses: HMDP, HZHSDP, HZNDP and have passed [(DTN4FSF or DTN3FSF) or DTN4FSI] and DTN4DPA
Co-requisites DTN5ITB and DTN5IPB
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. Critically reflect on the principles of strategic human resource management in food service and how this influences both staff and clients
- Activities:
- Interactive lectures, tutorials, placement
05. Investigate and evaluate quality improvement processes in relation to food service quality activities.
- Activities:
- Interactive lectures, tutorials, placement
06. Demonstrate autonomy and accountability in professional practice.
- Activities:
- Placement
Subject options
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Melbourne, 2019, Week 02-26, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Enrolment information
Subject Instance Co-ordinatorSharon Croxford
Class requirements
Placement - Off SiteWeek: 02 - 26
One 75.0 hours placement - off site per study period on weekdays during the day from week 02 to week 26 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: 02 - 26
One 112.5 hours placement - off site per study period on weekdays during the day from week 02 to week 26 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 - 04
Four 7.5 hours block mode per study period on weekdays during the day from week 04 to week 04 and delivered via face-to-face.
"Initial four-day theory delivered in block mode (commencing January). off-campus, from a clinical network site."
Assessments
| Assessment element | Comments | % | ILO* |
|---|---|---|---|
| One 1800-word critical report of menu planning techniques | This is a report where students must use the skills acquired to design menus for differing population groups. | 20 | 02 |
| One x 2750 written individual report and one 10 minute group presentation (500 words per student) | 35 | 03, 05, 06 | |
| Ten x 220 word placement portfolio activities and one unstructured reflection (500 words equivalent) | 25 | 01, 02, 03, 04, 05, 06 | |
| Three x 600 word case-based learning reports (1800 word equiv total) | 20 | 01, 02, 03, 04, 06 | |
| Participation in Food Service Management Placement | Hurdle: Students must attend and participate in 20 days placement. This is in alignment with professional accreditation requirements. Students must demonstrate competency in food service. | 06 |