FOOD SERVICE MANAGEMENT THEORY AND PRACTICE
DTN5FSM
2021
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.
SchoolAllied Health, Human Services & Sport
Credit points30
Subject Co-ordinatorAdrienne Forsyth
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 5 - Masters
Available as ElectiveNo
Learning ActivitiesYou will undertake a range of learning activities including lectures, workshops, practical classes and professional placement. These are collectively designed to achieve and assess your performance in alignment with the subject’s intended learning outcomes. You will receive timely feedback (formal and informal) about your performance on these activities
Capstone subjectNo
Subject particulars
Subject rules
Prerequisites Must be admitted in one of the following courses: HMDP, HZHSDP, HZNDP and have passed DTN4FSF or DTN3FSF
Co-requisitesDTN5IPB AND DTN5ITB
Incompatible subjectsN/A
Equivalent subjectsN/A
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Special conditionsN/A
Minimum credit point requirementN/A
Assumed knowledgeN/A
Learning resources
Foodworks Professional 10, Student subscription.
Resource TypeWeb resource
Resource RequirementPrescribed
AuthorXyris Software.
YearN/A
Edition/VolumeN/A
PublisherN/A
ISBNN/A
Chapter/article titleN/A
Chapter/issueN/A
URLN/A
Other descriptionN/A
Source locationN/A
Career Ready
Career-focusedYes
Work-based learningYes
Self sourced or Uni sourced
Uni Sourced
Entire subject or partial subjectPartial subject
Total hours/days required25 days
Location of WBL activity (region)Domestic - regional
Domestic - metro
WBL addtional requirementsImmunisations, Police Checks, Working with Children Checks , travel and accommodation for non-metro placements
Graduate capabilities & intended learning outcomes
Graduate Capabilities
Intended Learning Outcomes
Subject options
Select to view your study options…
Melbourne (Bundoora), 2021, Week 02-26, Day
Overview
Online enrolmentYes
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorAdrienne Forsyth
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 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.
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.
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 | Category | Contribution | Hurdle | % | ILO* |
|---|---|---|---|---|---|
Two x individual written reports (3000 word equivalent total). | Report | Individual | No | 55 | SILO1, SILO2, SILO3, SILO4 |
2000-word written individual report and group oral presentation 5-mins per student (500 words equivalent per student). | Report | Combined | No | 45 | SILO1, SILO3, SILO4, SILO5 |
Participation in Food Service Management Placement including one 10-day placement and one 15-day placement. Hurdle assessment: Students must attend and participate in a minimum of 20 days placement and demonstrate competency in food service skills to meet accreditation requirements. (7500 words equivalent). | Other | Individual | Yes | 0 | SILO1, SILO2, SILO3, SILO4, SILO5 |