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-requisitesDTN5ITB AND DTN5IPB

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

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.

Subject options

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Start date between: and    Key dates

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 elementCommentsCategoryContributionHurdle% ILO*

Two x individual written reports (3000 word equivalent total). 

N/AReportIndividualNo55 SILO1, SILO2, SILO3, SILO4

2000-word written individual report and group oral presentation 5-mins per student (500 words equivalent per student). 

N/AReportCombinedNo45 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). 

N/AOtherIndividualYes0 SILO1, SILO2, SILO3, SILO4, SILO5