Food and Nutrition Service Management
|Course code NUDI3300||Units 10||Level 3000||Faculty of Health and MedicineSchool of Health Sciences|
This course introduces a systems approach to management concepts and explores issues associated with the management of foodservice operations. This includes menu planning, ordering, and preparation methods for quantity food production, quality control, human resource management within a quality management framework. You will have the opportunity to apply your theoretical knowledge and skills in professional food service practice undertaken in the 4th yr of the program.
The concepts that are covered with respect to foodservice will be applied to nutrition services in a general sense. Entry level practitioners require management skills to contribute effectively to the delivery of nutrition services. In addition, many practitioners take on sole positions which usually include management roles, or wish to enter business for themselves. You should therefore find this course, while different from your previous courses, directly relevant to any dietetic position.
Available in 2015
|Objectives||Throughout all aspects of this course sensitivity to and an understanding of cultural and gender-related issues will be demonstrated as appropriate. |
The aim of this unit is to develop an appreciation of the complexity of the provision of food to groups of people and to gain a general understanding of management principles that can be applied in other settings.
As a result of successfully completing this course you should be able to:
1. Demonstrate a knowledge of the theory and practice of food and nutrition service management.
2. Formulate plans relevant to food and nutrition service management.
3. Differentiate and contrast the role of foodservice personnel in a variety of foodservice settings.
4. Demonstrate an understanding of human resource management, financial management, and quality control.
5. Assess foodservices using a variety of evaluation tools, including total quality management, best practice, benchmarking and quality assurance processes.
|Content||These topics are covered within the lecture series.|
1. Management roles and models of delivery
2. Planning including menu planning
3. Leadership and decision making
4. Marketing and business
5. Human resource management
6. Production and distribution systems
7. Materials management
8. Productivity and quality
9. Measuring satisfaction with services
10. Managing financial resources
11. Clinical productivity and information management
12. Contract management
|Modes of Delivery||Internal Mode|
|Contact Hours||Lecture: for 3 hour(s) per Week for Full Term|
Tutorial: for 1 hour(s) per Week for Full Term
|Timetables||2015 Course Timetables for NUDI3300|