FOOD SERVICE MANAGEMENT THEORY AND PRACTICE
Credit points: 30
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 Heath, Human Services & Sport
Subject Co-ordinatorVicki Barrington
Available to Study Abroad/Exchange StudentsNo
Subject year levelYear Level 5 - Masters
Available as ElectiveNo
Prerequisites Must be admitted in one of the following courses: HMDP, HZHSDP, HZNDP and have passed [(DTN4FSF or DTN3FSF)] and DTN4DPA
Co-requisitesDTN5IPB AND DTN5ITB
Quota Management StrategyN/A
Quota-conditions or rulesN/A
Minimum credit point requirementN/A
Self sourced or 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
Intended Learning Outcomes
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Melbourne (Bundoora), 2021, Week 02-26, Day
Maximum enrolment sizeN/A
Subject Instance Co-ordinatorVicki Barrington
Industry Based Learning-Off SiteWeek: 4 - 4
Two 8.00 h 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 h 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 d 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 d 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 h workshop per study period on weekdays during the day from week 4 to week 4 and delivered via face-to-face.
|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||No||40||SILO1, SILO2, SILO3, SILO4|
|2500 word written individual report and grp presentation -10mins per student(1000 words equiv)||N/A||N/A||No||30||SILO1, SILO3, SILO4|
|Individual Pebble Pad portfolio reflections (1000 word equivalent)||N/A||N/A||No||15||SILO5|
|Placement portfolio activities (1000 words equivalent)||N/A||N/A||No||15||SILO1, SILO3, SILO4, SILO5|
|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.||N/A||N/A||No||null||SILO1, SILO2, SILO3, SILO4, SILO5|