BND4021

Food service management (6 points)

(MED)

Leader: Ms Kay Gibbons

Offered:
Clayton First semester 2004 (Day)
Clayton First semester 2005 (Day)

Synopsis:

Objectives: At the compeletion of the course the student will be able to: i. Describe the various systems available for provision of food services in healthcare settings. ii. Outlinekey factors in purchase of contracted food services. iii. Describe the relationships between food services and clinical dietetics. iv. Assess client and customer needs, and plan strategies to mett these. v. Assess and develop institutional food and nutrition policy. vi. Undetake menu planning and assessment for groups, including those with specialised needs. vii. Desbribe the key regulatory and accreditation systems relevant to food services management. viii. Interpret activity and budgetary data and reporting relevant to food services. ix Broadly discuss human resources issues, including industrial relations, recruitment and staff management. x. Discuss and evaluate quality management systems in food servcies, and plan for their implementation.

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