Monash University Handbook 2010 Undergraduate - Unit

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

1. Compare various systems available for provision of food services in healthcare settings
2. recognise opportunities to improve nutrition and food standards within a food service;
3. explain the operation of food service system from ordering to coinsumption;
4. advise clients how to provide safe and nutritious foods in a food service operation.
5. implement activities to support delivery of quality nutrition and food standards within food service;
6. evaluate and disseminate results of food service activities;
7. describe the key regulartory and accreditation systems relevant to food service management.

Assessment

Examination: 40%
Assignments: 60%
An overall pass mark in the practice placement assignment, is required to pass the unit.

Chief examiner(s)

Ms Andrea Bryce

Prerequisites

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