FOOD SERVICE MANAGEMENT THEORY AND PRACTICE

DTN5FSM

2020

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 be taught 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. Professional accreditation requires a minimum level of clinical exposure. Students' attendance at professional placements will contribute to meeting this requirement for professional recognition as a dietitian.

School: Allied Health, Human Services & Sport (Pre 2022)

Credit points: 30

Subject Co-ordinator: Vicki Barrington

Available to Study Abroad/Exchange Students: No

Subject year level: Year Level 5 - Masters

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: No

Subject particulars

Subject rules

Prerequisites: Must be admitted in one of the following courses: HMDP, HZHSDP, HZNDP and have passed [(DTN4FSF or DTN3FSF)] and DTN4DPA

Co-requisites: DTN5IPB AND DTN5ITB

Incompatible subjects: N/A

Equivalent subjects: N/A

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: N/A

Minimum credit point requirement: N/A

Assumed knowledge: N/A

Career Ready

Career-focused: Yes

Work-based learning: Yes

Self sourced or Uni sourced:
Uni Sourced

Entire subject or partial subject: Partial subject

Total hours/days required: 25 days

Location of WBL activity (region): Domestic - regional
Domestic - metro

WBL addtional requirements: Immunisations, Police Checks, Working with Children Checks, travel and accommodation for non-metro placements.

Graduate capabilities & intended learning outcomes

Graduate Capabilities

Intended Learning Outcomes

01. Critically analyse food service settings used to supply food to nutritionally dependent clients and justify recommendations for change by considering the ethical and social ramifications.

02. Design and evaluate complex menu plans for the delivery of safe, nutritious and appealing food to meet the varying needs of individuals and populations across the lifespan.

03. Integrate and apply specialist knowledge and strategies to advocate to improve the health and wellbeing of individuals, groups and communities.

04. Communicate specialist knowledge effectively with a diverse range of professional and nonprofessional stakeholders using a number of modes of media.

05. Critically reflect on personal learning and skill development to inform practice improvements.

Melbourne (Bundoora), 2020, Week 02-26, Day

Overview

Online enrolment: Yes

Maximum enrolment size: N/A

Enrolment information: N/A

Subject Instance Co-ordinator: Vicki Barrington

Class requirements

Industry Based Learning-Off SiteWeek: 4 - 4
Two 8.00 hours industry based learning-off site per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.

LectureWeek: 4 - 4
Three 4.00 hours lecture per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.

Placement - Off SiteWeek: 4 - 26
One 15.00 days placement - off site per study period on weekdays during the day from week 4 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.

Placement - Off SiteWeek: 4 - 26
One 10.00 days placement - off site per study period on weekdays during the day from week 4 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(these hours will contribute towards professional accreditation). in a clinical hospital environment.

WorkShopWeek: 4 - 4
Three 4.00 hours workshop per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.

Assessments

Assessment element	Comments	Category	Contribution	Hurdle	%	ILO*
Two individual critical reports of menu planning techniques application task (4000 word equivalent)This is a report where students must use the skills acquired to design menus for differing population groups. The report contains significant data analysis and tables.	N/A	N/A	N/A	No	40	SILO1, SILO2, SILO3, SILO4
2500 word written individual report and grp presentation -10mins per student(1000 words equiv)	N/A	N/A	N/A	No	30	SILO1, SILO3, SILO4
Individual Pebble Pad portfolio reflections (1000 word equivalent)	N/A	N/A	N/A	No	15	SILO5
Placement portfolio activities (1000 words equivalent)	N/A	N/A	N/A	No	15	SILO1, SILO3, SILO4, SILO5
Participation in Food Service Management PlacementStudents must attend and participate in a minimum of 20 days placement. This is in alignment with professional accreditation requirements. Students must demonstrate competency in food service skills to meet accreditation requirements.	N/A	N/A	N/A	No	null	SILO1, SILO2, SILO3, SILO4, SILO5