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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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 element | Comments | % | 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 Placement | Students 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 |