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Food Service Management (6 points)



Clayton First semester 2003 (Day)
Clayton First semester 2004 (Day)

Synopsis: This units focuses on the role and managemenr of food service systems, and uses the food service setting as a contact for a study of general management principles. The student will gain an understanding of food service systems, and the provision of food services in institutional settings, including purchase of contracted services. The relationship between clinical dietetics and food services, and meeting client needs will be considered. Topics will include human resource management, institutional food and nutritional policy, menu design and assessment, regulatory and accrediation requirements, industrial relations, recruitment and staff management, budgeting and quality management.

Assessment: Examination: 30% + Syndicate group assignments 30% + Practice placement assignment 30% + Attendance at tutorials and discussions: 10%

Contact Hours: 12 hours per week contactfor the semester including: 3 week study blocks, consisting of 6 hours lectures, 2 hours turtorial and discussions, 4 hours syndicate work; 9 days of 1 day of practice placements; 2weeks of pratice placement.

Prerequisites: Completion of Years 1, 2 and 3 of the Bachelor of Nutrition and Dietetics or its equivalent

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