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 - menuplanning, 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.

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)] and DTN4DPA

Co-requisites DTN5ITB and DTN5IPB

Incompatible subjectsN/A

Equivalent subjectsN/A

Special conditionsN/A

Graduate capabilities & intended learning outcomes

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

Activities:
Interactive lectures, tutorials, placement

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.

Activities:
Interactive lectures, tutorials, placement

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

Activities:
Interactive lectures, tutorials, placement

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

Activities:
Lectures, practical workshops, professional placement activities

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

Activities:
Interactive lectures, tutorials, placement

Subject options

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Start date between: and    Key dates

Melbourne, 2020, Week 02-26, Day

Overview

Online enrolmentYes

Maximum enrolment sizeN/A

Enrolment information

Subject Instance Co-ordinatorVicki Barrington

Class requirements

Placement - Off Site Week: 04 - 26
One 10.0 days placement - off site per study period on weekdays during the day from week 04 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. "

Placement - Off Site Week: 04 - 26
One 15.0 days placement - off site per study period on weekdays during the day from week 04 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."

WorkShop Week: 04 - 04
Three 4.0 hours workshop per study period on weekdays during the day from week 04 to week 04 and delivered via face-to-face.

Lecture Week: 04 - 04
Three 4.0 hours lecture per study period on weekdays during the day from week 04 to week 04 and delivered via face-to-face.

Industry Based Learning-Off Site Week: 04 - 04
Two 8.0 hours industry based learning-off site per study period on weekdays during the day from week 04 to week 04 and delivered via face-to-face.

Assessments

Assessment elementComments% 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.40 01, 02, 03, 04
2500 word written individual report and grp presentation -10mins per student(1000 words equiv)30 01, 03, 04
Individual Pebble Pad portfolio reflections (1000 word equivalent)15 05
Placement portfolio activities (1000 words equivalent)15 01, 03, 04, 05
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. 01, 02, 03, 04, 05