Leader: Ms Kay Gibbons

Offered

Clayton First semester 2008 (Day)

Synopsis

This units focuses on the role and management of food service systems, and uses the food service setting as a context 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 accreditation requirements, industrial relations, recruitment and staff management, budgeting and quality management.

Objectives

At the completion of the course the student will be able to:

1. describe the various systems available for provision of food services in healthcare settings;

2. outline key factors in purchase of contracted food services;

3. describe the relationships between food services and clinical dietetics;

4. assess client and customer needs, and plan strategies to meet these;

5. assess and develop institutional food and nutrition policy;

6. undertake menu planning and assessment for groups, including those with specialised needs;

7. describe the key regulatory and accreditation systems relevant to food services management;

8. interpret activity and budgetary data and reporting relevant to food services;

9. broadly discuss human resources issues, including industrial relations, recruitment and staff management; and

10. discuss and evaluate quality management systems in food services, and plan for their implementation.

Assessment

Examination (2 hours): 30%
Syndicate group assignments 35%
Practice placement assignment 30%
Attendance at tutorials and discussions: 5% An overall pass mark, which includes a pass in the practice placement assignment, is required to pass the unit.

Prerequisites

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