BND4031

Food service management

(MED)

6 points + 6 hours per week contact + 6 hours private study + First Semester + Prerequisites: Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics or its equivalent

Synopsis: The management of food service systems in professional dietetic practice will be examined at the institutional level to instruct the student in a practical, 'learn by doing' approach about the importance of the control of the food supply which can be used as an educational tool in the hospital, a community or a population. Skill development in budgeting, contract negotiation, outcome assessment, compliance with regulation for institutional accreditation, and workplace relations are an essential part of the subject.

Assessment: Examination: 40% + Critical analysis in tutorials: 30% + Assignments: 30%