dtn5fsm food service management theory and prac




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.

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.

Interactive lectures, tutorials, placement

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

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

Interactive lectures, tutorials, placement

05. Investigate and evaluate quality improvement processes in relation to food service quality activities.

Interactive lectures, tutorials, placement

06. Demonstrate autonomy and accountability in professional practice.


Subject options

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Start date between: and    Key dates

Melbourne, 2019, Week 02-26, Day


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."


Assessment elementComments%ILO*
One 1800-word critical report of menu planning techniquesThis is a report where students must use the skills acquired to design menus for differing population groups.2002
One x 2750 written individual report and one 10 minute group presentation (500 words per student)3503, 05, 06
Ten x 220 word placement portfolio activities and one unstructured reflection (500 words equivalent)2501, 02, 03, 04, 05, 06
Three x 600 word case-based learning reports (1800 word equiv total)2001, 02, 03, 04, 06
Participation in Food Service Management PlacementHurdle: 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