Overview

This core topic builds on previous studies in nutrition and food science to develop knowledge and skills in food service management and professional practice. Students will use a systems approach to develop a thorough understanding of food service in a range of settings. The topic provides students with an in-depth … For more content click the Read More button below.

Topic availabilities

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Tuition pattern

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Aims

This topic aims to:

  • Provide students with an opportunity to apply the theoretical knowledge of relevant concepts, guidelines and policies to food service management
  • Provide students with a knowledge of theories and principles of leadership and management, organisational skills, quality improvement and professional behaviours relevant to the effective practice of nutrition and dietetics
  • Enable students to apply management skills and sound quality improvement principles to food service and other dietetic practice areas

Learning outcomes

On completion of this topic you will be expected to be able to:
1.
Describe food service systems including operational aspects, roles and responsibilities of food service personnel and other stakeholders that ensures an efficient, safe and nutritious food service
2.
Apply the principles of menu planning and evaluation to develop appropriate menus for general and culturally diverse populations and therapeutic diets
3.
Appraise the theories of organisation, leadership, management and quality improvement to develop recommendations for the review of systems and development of solutions
4.
Critique workplace environments, including ethical and professional behaviour, leadership and advocacy within a health care and food service system

Assessments

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Current students should refer to FLO for detailed assessment information, including due dates. Assessment information is accurate at the time of publishing.

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Requisites information

Pre-requisites: