Undergraduate - UnitBND4021 - Food service management

This unit entry is for students who completed this unit in 2014 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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6 points, SCA Band 2, 0.125 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

Level	Undergraduate
Faculty	Faculty of Medicine, Nursing and Health Sciences
Organisational Unit	Department of Nutrition and Dietetics
Monash Passport category	Industry Linkage (Act Program)
Offered	Clayton First semester 2014 (Day)
Coordinator(s)	Dr Judi Porter

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.

Outcomes

On completion of this unit students will be able to:

Compare various systems available for provision of food services in healthcare settings;
Recognise opportunities to improve nutrition and food standards within a food service;
Explain the operation of food service system from ordering to consumption;
Advise clients how to provide safe and nutritious foods in a food service operation;
Implement activities to support delivery of quality nutrition and food standards within food service;
Evaluate and disseminate results of food service activities;
Describe the key regulatory and accreditation systems relevant to food service management.